Fruits

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Fruits

• FYI
• And
• The Test Review!!

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NutrientsVitamin CCarbohydratesDietary
FiberIronPotassiumPhytochemicalsFolic Acid
Beta CaroteneandMagnesium
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A Fruit is the part of a plant that holds the
seeds.

• 1. Berries
• 2. Melons
• 3. Citrus Fruits
• 4. Drupes
• 5. Pomes
• 6. Tropical Fruit

A Fruit is the part of a plant that holds the
seeds.
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Berries
Drupes
Fruit
Tropical Fruits
Pomes
Melons
Catagories
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BERRIESSmall fruits that are juicy and have thin
skins
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have a thick rind or outer skin
MELONS
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(No Transcript)
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Citrus FruitsBesides a thick rind, citrus fruits
have a thin membrane separating inner flesh
segments.
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DrupesA single hard seed also called a pit or
stone
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Types of CherriesQueen Anne Bing
Cherries
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Pomeshas thick, firm flesh with a tender, edible
skin. The central core contains several small
seeds.
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A Pear is a Pear is a PearOr is it????
Anjou Bosc Bartlett
Naturally sweet a yellow tinge when ripe.
Available in late September - March
Great for cooking, spicing and sauces.
Available in late September - January
Juicy and Sweet. Available in late August -
November
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An Apple a DayAccording to the U.S. Apple
Association there are over 100 varieties grown
commercially in the USA.Only about 15 of them
make up 90 of sales. The top 6 are Red Golden
delicious, Granny Smith, Fuji, Macintosh, Gala
U.S. Apple Association  
5 Gala
4 Macintosh
3 Fuji
2 Granny Smith
1 Red Delicious
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Tropical Fruitsare grown in tropical and
subtropical climates.
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The Star Fruits
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Lycheethe flesh is creamy white, juicy and sweet
CherimoyaThe flavor is like a blend of
strawberries, pineapples and bananasAlso
known as a custard apple
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SapoteHas a vanilla peachy taste
StarApple
RambutanLushious fruit from Sri Lanka
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Produce
Fresh fruit and vegetables are agricultural
products known as produce.
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Fresh Fruit and vegetables are agricultural
products known as produce.
Produce

• Mature fruits have reached their full size and
  color.
• When a mature fruit reaches its peak of
  flavor and its ready to eat, it becomes a ripe
  fruit.
• When a mature fruit is picked, it may be ripe
  or underripe.
• Underripe fruits are picked before peak flavor
  and shipped. They ripen while en route to us.

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Immature

• Fruits that are picked too soon are called
  immature.
• They are small and have poor color and texture.
• Immature Fruit NEVER ripens

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Regreening

• Oranges in the supermarket that are green have
  experienced regreening because of the lights in
  the grocery store.

Regreening is caused by the reactivation of
Chlorophyll
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Enzymatic Browning

• Oxygen reacts with an enzyme, a special protein,
  making the fruit turn brown.

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Serving Fresh Fruit
Dont wash them until you use them!!!
In this case, the water promotes the growth
of bacteria / mold
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Dried FruitAdding water to reconstitute it will
help the fruit cook faster. Highest
concentration of sugar
Great for snacking
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Frozen Fruit

• Thaw it only partially so that the ice crystals
  remain to help keep the fruit firm.
• Great for home made milkshakes!

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Canned Fruits

• When Fresh or Frozen fruit is not available,
  canned fruit is often used.
• Peaches from a can make a great cobbler.

As a general rule, fresh and frozen fruits are
more nutritious than canned. However, canned
fruits are convenient and easy to store.
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Cooking Fruits
Hey!!! When you cook it it changes
!!! Nutrients Lose nutrients, especially
Vitamin C Color Some become lighter, while
others develop a deeper color. Flavor They
usually mellow are less sharp and less acidic.
If they are overcooked, they lose their
flavor. Texture Shape They soften and the
cell structure breaks down.

• The Calories dont change!

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Microwave It!

• They cook quickly, keep their flavor and
  shape, and retain the most nutrients.
• Rome apples soaked in cream soda and brown sugar
  is soooooo goood!

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Broil It!
Brush with butter and brown sugar or seasoned
crumbs
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Grill It!