Chapter 16Chapter 16FruitsFruits

Part 3Part 3

The Preparation of FoodThe Preparation of Food

Revere

ObjectiveObjective

• Describe how to properly select and store fruits.

Fruit ClassificationsFruit Classifications

• Berries are small, juicy fruits with thin skins.

• Drupes have an outer skin covering a soft flesh that surrounds a single, hard pit.

• Pomes have a central, seed-containing core surrounded by a thick layer of flesh.

What are some examples of each of these fruit classifications?

Cherry Marketing Institute

Fruit ClassificationsFruit Classifications

• Citrus fruits have a thick outer rind and thin membranes separating the flesh into segments.

• Melons are large, juicy fruits with thick rinds and many seeds.

• Tropical fruits are grown in warm climates and are considered to be somewhat exotic.

USDA

Selecting Fresh FruitSelecting Fresh Fruit

• Buy just what you can use in a short time.• Look for signs of freshness and ripeness.• Avoid bruised, soft, damaged, or immature fruit.• Consider what quality of fruit will best meet your

needs.USDA

Storing Fresh FruitStoring Fresh Fruit

• Handle fruits gently to prevent bruising.

• Let underripe fruit ripen at room temperature.

• Refrigerate strong-smelling fruits in airtight containers.

• Refrigerate other fruits uncovered in a crisper.

• Use fruits as soon as possible.

Choosing Canned, Frozen, Choosing Canned, Frozen, and Dried Fruitand Dried Fruit

• Choose cans that are free from dents, bulges, and leaks.

• Choose frozen packages that are clean, undamaged, and frozen solid.

• Choose dried fruits that are fairly soft and pliable.USDA

Storing Canned, Frozen, and Storing Canned, Frozen, and Dried FruitsDried Fruits

• Store unopened cans and jars in a cool, dry place.• Store frozen fruit in the coldest part of the freezer.• Store unopened packages of dried fruit in a cool,

dark, dry place.

ObjectiveObjective

• Identify the principles and methods of cooking fruit.

Food Science Principles of Food Science Principles of Cooking FruitCooking Fruit

• Add a small amount of lemon or orange juice to prevent enzymatic browning.

• Use a small amount of water and cook fruit just until tender to preserve nutrients and flavors.

• Use a sugar syrup instead of water to retain shape.

Methods of Cooking FruitMethods of Cooking Fruit

• Cooking in liquid• Baking• Broiling• Frying• Microwaving

What types of liquid can you use for cooking fruit?

Cherry Marketing Institute

ObjectiveObjective

• Prepare fruits, preserving their colors, textures, flavors, and nutrients.

Preparing Raw FruitsPreparing Raw Fruits

• Wash and dry carefully; do not soak.• Dip cut edges of susceptible fruits in lemon, orange,

grapefruit, or pineapple juice to prevent enzymatic browning.

• When necessary, peel as thinly as possible to preserve nutrients.

Preparing Preserved FruitsPreparing Preserved Fruits

• Serve canned fruits right from the can, with or without liquid.

• Serve frozen fruits while a few ice crystals still remain.

• Eat dried fruits as is or soak before cooking.

Apply It!Apply It!

You have fresh apples, canned peaches, frozen strawberries, and dried apricots on hand.

Describe how you will prepare one of these fruits to serve at breakfast and another to serve as a dessert.

Key QuestionKey Question

How will you select, store, and prepare fruit to add flavor and color interest to your meals?

Other Questions to ConsiderOther Questions to Consider

• What nutrients do fruits supply in the diet?• What factors affect the prices of fresh, canned,

frozen, and dried fruits?