FruitsStudents : Badeanu Danut Marian

Chita Mirabela Maria

Paun Denisa Maria

A mature seed-bearing structure of a flowering plant.

Food Sources

citrus fruits, broccoli, tomatoes, melons, dark green leafy vegetables, cabbage, strawberries, potatoesFunctionsantioxidant, help with wound healing, strengthen resistance to infectionDeficiency

anemia, infections, sore gums, muscle pain, joint painToxicity

nausea, diarrhea, fatigue

Food Sources

fortified milk, cheese, butter, liver, eggs, dark green leafy vegetables, deep orange fruits and vegetablesFunctions

healthy eyes, skin and bones; hormone synthesisDeficiency poor teeth and bone growth; night blindness, diarrheaToxicity

joint pain, dry and itchy skin, cracked lips, nausea and vomiting, weight loss

FRUIT CLASSIFICATIONS

BERRIESCITRUS FRUITDRUPESMELONSPOMESTROPICAL FRUIT

BERRIESSmall juice fruits with thin skins

Blackberries

CranberriesBlueberries

BoysenberriesRed Raspberries

GooseberriesStrawberries

GrapesCurrants

Outer skin covering, soft fleshy fruit with a single hard stone (pit)

Cherries

Peaches

Apricots

Plums

Nectarines

Prunes

Central, seed containing core surrounded by a thick layer of flesh

Apple

Pears

QuinceLoquat

Thick outer rind. Thin membrane separates the flesh into segments

Oranges

GrapefruitKumquats

LimesTangerines

LemonsTangelos

Ugli

Large juicy fruits with thick skins and many seeds

CantaloupeCrenshawCasaba

PersianHoneydew

Watermelon

Grown in warm climates and are somewhat exotic

Avocados

DatesPapayasBananas

GuavasPersimmonsFigs

MangosPineapplesPomegranates

KiwifruitCoconut

SELECTING FRUITSRIPENESSMATURITYTop eating qualityColorFragrancePress lightly to see if it give slightlyReached it full size

DRIED-size generally determines the price-large pieces cost moreBEST BUYFRESH-buy in seasonCANNED-less expensive than fresh, especially store brandsFROZEN-less expensive than fresh

COOKING IN LIQUIDBAKINGBROILINGFRYINGMICROWAVING

Science PrincipleEffect on CookingCellulose softensOvercooking causes fruit to become mushyColors change- enzymatic browning To prevent cook with a lemon/orange juiceHeat sensitive and water soluble vitamins lostCook in small amount of water just until tenderFlavors become less acidic Do not overcook to retain natural flavorsShape changesTo retain shape, cook in a sugar syrup instead of water

Let under ripened fruit ripen at room temperatureStore strong smelling fruits in plastic bags or air tight containersOther fruits store uncovered in the crisper