1. FRUITS

2. REQUIREMENTS O 2-3 CUPS O WHAT DOES THIS EQUATE TO? O WHY WOULD YOU CHOOSE FRESH OVER CANNED OR FROZEN? O CITE 3 REASONS

3. 1 OF 5 FOOD GROUPS O VITAMIN C O BETA CAROTENE O FOLIC ACID O MAGNESIUM O CALCIUM

4. TYPES O CITRUS O BERRIES O EXOTICS O GRAPES O MELONS O POMES O PEARS O DRUPES O TROPICALS

5. EXAMPLES O CITRUS – LEMONS, LIMES, ORANGES, GRAPEFRUITS O BERRIES- STRAWBERRIES, BLACKBERRIES, RASPBERRIES O EXOTICS -GUAVA, POMEGRANATES, FIGS O GRAPES- O MELONS -CANTALOUPES, HONEYDEW, WATER O POMES- APPLES O PEARS O DRUPES- APRICOT, CHERRIES, PEACHES O TROPICALS- KIWIS, PINEAPPLES, MANGOES, PAPAYA

6. ACTIVITY MAKE A LIST OF FRUITS THAT YOU EAT REGULARLY WHICH DO YOU EAT SEASONALLY? WHICH ONES WOULD YOU LIKE TO TRY?

7. FRUIT SELECTION O CONDITION O DENSENESS O COLOR O AROMA O SIZE O SHAPE

8. STORAGE O UNDERRIPE O BERRIES/BANANAS O CITRUS O CUT

9. VARIETIES O FRESH O FROZEN O DRIED O CANNED WHY MIGHT YOU CHOOSE ONE OVER ANOTHER?

10. RIPENING O UNDERRIPE- KEEP AT ROOM TEMP. O DARK CLOSET WILL KEEP FRUIT FROM RIPENING LESS THAN IN SUNNY WINDOW. O BROWN BAGS ARE RECOMMENDED FOR FRUITS THAT CAN TRANSFER FLAVOR TO OTHER FRUITS O SOME FRUITS DO NOT RIPEN AFTER BEING- PICKED (GRAPES, BERRIES, CITRUS)

11. PREPARATION BROIL GRILL BAKE POACH SIMMER FRY ALWAYS WASH FRUIT WHEN YOU ARE GOING TO EAT IT, DO NOT USE SOAP (IT CAN REACT WITH CHEMICALS ON THE FRUIT’S SKIN)

12. COOKING FRUITS O NUTRIENTS- LOSS OF HEAT SENSITIVE VITAMINS O COLOR-MAY DARKEN OR BECOME LIGHTER O FLAVOR- BECOME MELLOW O TEXTURE- BECOMES MORE TENDER O SHAPE- CAN FALL APART…NEED SUGAR