Fruits

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Fruits Veggies
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Lets talk about fruits!

• In general, high quality fruit means firm heavy
  fruit, full of juice, not too green or too ripe.
• Shop for fruit early in the morning.
• Buy fruit in season.
• Decide how the fruit is to be used
• before buying it.

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• Do not buy fruits which show signs of decay.
• When selecting fruit, handle it as little as
  possible.
• Avoid buying too much fruit, even when it is
  cheap.
• Fruit bought in containers should be uniform
  throughout.

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How do you select fruit?

• Canned
• They can be whole, sliced,
• or in pieces
• Come packed in juice, light,
• heavy or extra heavy syrup
• Purchase the size container that meets your needs
• Usually less expensive than frozen or fresh
• Cost depends on brand, can size, quality, and
  packing liquid

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Frozen Fruit

• Available sweetened and unsweetened
• Whole or in pieces
• Most come in plastic bags, or paper/plastic
  cartons
• May loose texture quality during freezing
• Less expensive than fresh

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More Frozen Fruit

• Choose clean, undamaged, and frozen solid
• Store in coldest part of freezer
• After thawing store in tightly covered container
  in freezer
• Use as soon as possible and do not refreeze

• Cost depends on brand, packaging, size, added
  ingredients such as sweetener

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Dried Fruit

• Most common
• raisins, prunes, dates, and apricots
• Other common fruits
• apples, peaches, pears, figs, pineapple, bananas,
  and papayas

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More Dried Fruits

• Come in boxes or plastic bags
• Larger fruits generally cost more than smaller
  fruits
• Choose fruits that are fairly soft and pliable
• Store unopened in a cool, dry, dark place
• After opening store in air tight containers

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Why do you need them?

• It contains a type of sugar that gives
• quick energy.
• It is rich in vitamins and minerals.
• Fruit contains little or no fat and very little
  protein.

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How much do you need?

• Because fruit is rich in vitamins and minerals
  and stimulates the appetite, it is a very good
  food to eat between meals.
• 2-3 Servings

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To prepare fruits

• Wash them.
• Cook fruits in their skins and natural juice.
• Cook fruits in as little water as possible.
• Canned fruits are ready to serve.
• Cooking causes further loss of vitamins and
  softens the fruit to cook them again.
• Canned or frozen fruit juice should be opened and
  mixed just before serving.

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Fruity Terms

• Oxidation
• Cutting fruit with a peel, when exposed to the
  air, the cut surface turns brown and discolored.
  
• Put fruit in fresh lemon juice, orange juice,
  etc.
• Quality fruits
• firm texture, free from decay, smooth skin, dense
  (heavy for size), free from bruises, good color
• Seasonal fruit
• lower cost, plentiful, quality is better

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What are some examples?
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The Botanical Names of Fruit

• Pome
• apple, pear, kiwi
• Drupe
• peach, nectarine, apricot, cherry, plum

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• Berries-
• raspberries, strawberry, grapes
• Citrus
• grapefruit, lemon, orange, lime

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• Melon
• cantaloupe, watermelon
• Tropical
• banana, mango, pomegranate, avocado, pineapple

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What vitamins are in fruit?

• Vitamins A, B, and C
• Iron
• Calcium
• Fiber
• Carbohydrates

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Next Topic!!!
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Lets talk about vegetables!

• Color
• Red - A, C, thiamine, iron
• Green - A, B, C, iron, calcium
• White - B, C, iron, calcium
• Yellow - A,B,C, calcium

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Botanical Names for Vegetables - Parts of plant
from which they come.

• Tubers
• potatoes
• Bulbs
• chives, onions, garlic

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• Roots
• beets, turnips, carrot, radish
• Stem
• asparagus, celery, mushroom

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• Leaves
• brussel sprouts, cabbage, greens,
  lettuce, spinach.
• Seeds
• beans, peas, corn

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• Flowers
• artichoke, cauliflower, broccoli
• Fruit
• cucumber, eggplant, tomato, peppers, squash

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How much do you need?

• 3-4 Servings
• You can obtain those veggie amounts through the
  following forms
• Fresh
• available certain times of the year
• Canned
• Frozen
• Dried

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Veggie Terms Things to Know

• Quality vegetables
• firm texture, free from decay, crisp, smooth
  dense, free from bruises, good color
• Avoid nutrient loss
• cook in larger rather than smaller pieces when
  possible, use small amount of water, cook only
  until fork tender.

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• Retain nutrients
• Micro-cooking, simmering, steaming vegetables,
  baking
• Retaining nutrients after cooking vegetables
• save liquids and use in soups or gravies.
• Stir frying
• fast and leaves vegetables crisp.
• You can also
• Bake
• Steam
• Stir fry
• Simmer
• Saute
• Heat, air, water - destroy vitamins in vegetables

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What do you look for when picking your veggies?

• Crispness
• Color
• Firmness
• Soundness
• Absence of bruises and decay
• Bright color, not overripe

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Care and Storage

• Refrigerate most.
• Tubers and Root Vegetables
• store in cool, dry, dark place
• Canned Vegetables
• on shelf at room temperature
• use within a year
• Frozen
• use immediately when thawed

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What are some examples?