Fruits Categories and Classification

What are fruits 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. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.

MELONS Large, juicy fruit with thick rinds and many

seeds in the center. Include watermelon, cantaloupe, honeydew, casaba.

BERRIES small juicy fruits with thin skins and lots of tiny pits –

includes strawberries, blackberries, raspberries, grapes, cranberries and blackcurrants. Except for cranberries, all are highly perishable. Soften with freezing, but make very good jams, jellies and preserves.

CITRUS FRUIT Thick, bitter outer rind with soft layer of

pith. Flesh separates into segments of sections. Includes oranges, grapefruit, lemons, limes, tangerines etc.

POMES Central, seed containing core, with

many seeds and thick layer of fibrous flesh. Include apples, pears.

DRUPES Outer skin covering a soft, fleshy fruit with

a single, large seed, called a pit or stone. Include cherries, peaches, apricots and plums.

TROPICAL FRUITS Grow in warm climates and are often

considered exotic. Include pineapples, mangoes, papaya, kiwi, coconut, bananas, dragonfruit

Nutritional Value of Fruits High in water content. Provide

vitamins, minerals and fiber. Low in fat content.

Citrus fruits provide high amounts of Vitamin C and prevent scurvy

Orange fruits (melons, apricots, peaches) contain large quantities of beta carotene (Vitamin A)

Significant source of fiber Contribute phytochemicals

(antioxidants) for strong immune system

Available Forms of Fruit Fresh – found in the produce section of the

grocery store or farmer’s market. Highest in nutrients

Canned – watch for added sugars and syrups, also pick cans with NO dents or bulges

Frozen – can soften and destroy texture of fruit, can be sweetened or unsweetened

Dried – Most fruits are available in dried form. Can be packaged or sold loose. Watch for use of sulfur in processing, can cause allergies and mar flavor

Saucing or Poaching? Cooking fruits such as apples in

water breaks down the fibrous cell walls in the fruit and makes the fruit soft enough to mash or turn into sauce.

Adding sugar while cooking results in poaching which is cooking the fruit to retain it’s shape

Fruits you may not knowcherimoya dragonfruit

mangosteen

Rambutan lychee Carambola (starfruit)