FruitsFruits

Classification, nutrients, Classification, nutrients, purchasing, preparing and purchasing, preparing and

storingstoring

What are fruitsWhat are fruits

In In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seeds

In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.

BERRIESBERRIES Small juicy fruits with thin skins and tiny seedsSmall juicy fruits with thin skins and tiny seeds Grow on vines or bushesGrow on vines or bushes Pick when fully ripenPick when fully ripen Quality berries are plump, sweet, even coloredQuality berries are plump, sweet, even colored

DRUPESDRUPES Thin outer skinThin outer skin Soft fleshy fruitSoft fleshy fruit Fruit surrounds a single hard Fruit surrounds a single hard seedseed or or pitpit CanCan ripen after harvestripen after harvest Grow on trees or vinesGrow on trees or vines

POMESPOMES

Firm fruits with thin skin that grow on treesFirm fruits with thin skin that grow on trees Have a central core that is filled with seedsHave a central core that is filled with seeds Can be picked ripe or may ripen after being Can be picked ripe or may ripen after being

pickedpicked

CITRUS FRUITCITRUS FRUIT Thick firm Thick firm rind rind covered by a thin layer of colored covered by a thin layer of colored

skin called the skin called the zest.zest. The soft white layer between the zest and the flesh The soft white layer between the zest and the flesh

is called the is called the pithpith.. The flesh is in segments separated by a thin The flesh is in segments separated by a thin

membranemembrane

MELONSMELONS Large, juicy fruit with thick rinds and many seeds in the Large, juicy fruit with thick rinds and many seeds in the

center. center. About 90% waterAbout 90% water Grow on vinesGrow on vines

TROPICAL FRUITSTROPICAL FRUITS

Grow in warm climates and are often Grow in warm climates and are often considered exotic. considered exotic.

Cherimoya, Persimmon, Ugli, Cherimoya, Persimmon, Ugli, Guava, Star fruit, and Mango Guava, Star fruit, and Mango

Nutritional ValueNutritional Value

Two to Four servings each dayTwo to Four servings each day Serving size is one medium size piece, ½ Serving size is one medium size piece, ½

cup chopped fruit or ¾ cup fruit juicecup chopped fruit or ¾ cup fruit juice Citrus fruits provide high amounts of Citrus fruits provide high amounts of

Vitamin CVitamin C Orange fruits (mango, cantaloupe, apricot) Orange fruits (mango, cantaloupe, apricot)

contain large quantities of beta carotene contain large quantities of beta carotene (Vitamin A)(Vitamin A)

Significant source of fiberSignificant source of fiber Contribute phytochemicals (antioxidants)Contribute phytochemicals (antioxidants)

Available FormsAvailable Forms

CannedCanned FrozenFrozen DriedDried Jams, jellies, Jams, jellies,

preserves preserves

Preparing fruitPreparing fruit

Enzymatic browning – many fruits exposed to air Enzymatic browning – many fruits exposed to air will turn brown (ex: bananas, apples). Using lemon will turn brown (ex: bananas, apples). Using lemon juice or acidulated water will help prevent this.juice or acidulated water will help prevent this.

Fruits should be carefully washed before use. Fruit Fruits should be carefully washed before use. Fruit may be sprayed with insecticides or preservatives may be sprayed with insecticides or preservatives which can be harmful.which can be harmful.

Peel or pare fruit to remove as little of flesh as Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).possible, or wash well and eat the skin (extra fiber).

Methods of cookingMethods of cooking

Cooking in liquid –Cooking in liquid –apple sauce, apple sauce, poached pearspoached pears

Baking –baked Baking –baked bananas, applesbananas, apples

Broiling – bananas, Broiling – bananas, grapefruit, pineapplegrapefruit, pineapple

Frying – apples, Frying – apples, bananasbananas

Purchasing and StoringPurchasing and Storing

Buy fresh fruit, locally grown, in seasonBuy fresh fruit, locally grown, in season Fruit spoils rapidly, use quickly.Fruit spoils rapidly, use quickly. Ripen drupes (apricots, peaches, avocado) in Ripen drupes (apricots, peaches, avocado) in

brown paper bagsbrown paper bags Refrigeration slows down spoilageRefrigeration slows down spoilage Check for bruises, cuts, mold and softnessCheck for bruises, cuts, mold and softness Buy in small quantities, just what you needBuy in small quantities, just what you need Smell fruit, should be fragrant. Feel it’s weight, Smell fruit, should be fragrant. Feel it’s weight,

ripe fruit feels “heavy”. Check color – green can ripe fruit feels “heavy”. Check color – green can indicate underripeness. Some fruits will be soft to indicate underripeness. Some fruits will be soft to the touchthe touch

Fruits you may not knowFruits you may not knowcherimoya dragonfruit

mangosteen

Rambutan lychee Carambola (starfruit)