Chapter 28Fruits

Nutrients…

• dietary fiber• carbohydrates• vitamin C• potassium• folic acid• magnesium • iron

Berries…

• Small & juicy fruits with a thin skin• Ex: strawberries, cranberries, grapes

Melons…

• Have a thick rind or outer skin and are usually juicy with many seeds

• Watermelons, cantaloupe, and casaba

Citrus Fruits…

• Have a thick rind and thin membrane separating inner flesh segments

• Ex: oranges, tangerines, lemons, limes

Drupes…

• Contain a single, hard seed, also called a pit or stone

• Ex: cherries, apricots, peaches, nectarines

Pomes…

• Have a thick, firm flesh with a tender edible skin and a central core

• Ex: apples and pears

Tropical…

• Grown in tropical and subtropical climates

• Ex: bananas, papayas, and mangos

Selecting Fresh Fruit…

• Produce – fresh fruits & vegetables

• Fruits must be picked when mature (have reached their full size & color)

Selection (con’t)…

• When a mature fruit reaches its peak of flavor and is ready to eat it is called ripe (tender and has a pleasant aroma)

• Underripe fruits are very firm, lack flavor, and are not good eating quality

Selection (con’t)

• Fruits that are picked too soon are called immature fruits (small, and have poor color and texture)

Avoid buying poor quality fruit…Look for:

• Condition• Denseness• Color• Aroma• Size• Shape

Storing Fruits…

Never wash fruits before storing them!

• Underripe fruits -

• Bananas -

• Berries, cherries, grapes -

Storing (con’t)

• Citrus Fruits –

• Ripe Fruits –

• Cut Fruits -

Preventing Browning…

• Enzymatic browning – a chemical reaction that occurs when oxygen reacts with an enzyme in fruit causing it to turn brown

• Stop it by using ascorbic acid (vitamin C) – dipping the fruit in lemon, grapefruit or orange juice

Processed Fruit…

• Canned fruit

• Frozen fruit

• Dried fruit

Cooking Fruits…

• Moist Heat – using water and sugar• Frying• Baking• Broiling• Grilling • Microwaving