Enzymatic Browning

• Discoloration results from exposure of a fruit’s flesh to the air– Prevention:• Coat fruits with some form of ascorbic acid (vitamin C)

– Lemon, lime, grapefruit, or orange juice

Pomes• Characterized by a smooth skin covering an enlarged

fleshy area surrounding the core (seeds).• Examples:

-apples-pears-applepear

Drupes• Contain a single seed, or the pit, surrounded by a

fleshy, juicy, edible portion.• Examples:

-Peaches-Nectarines-Apricots-Cherries-Plums

Berries• Berries have tiny seeds embedded in the flesh

and a fragile cell structure.• Examples:

-Blackberries-Cranberries-Strawberries-Grapes

Citrus Fruits• Citrus fruits have a thick outer rind and a thin

membrane that separates the flesh of the fruit into segments.

• Good source of vitamin C Examples:• Grapefruit, orange, tangerine, tangelo, kumquat, lemon, lime,

mandarin orange, ugli fruit

Melons• Melons are large, juicy fruits with a thick skin

and many seeds.Examples:-Watermelon-Cantaloupe-Honeydew-Casaba-Muskmelon

Tropical Fruits• Tropical fruits are grown in warm climates and are

considered to be somewhat exotic.• Examples:- Banana- Plantain- Mango- Papaya- Pomegranate- Avocado- Pineapple- Kiwi

Which fruits ripen?

Won’t ripen after harvest• Apples• Berries• Grapefruit• Oranges• Pineapples• Tangerines

Will ripen after harvest• Apricots• Avocados• Bananas• Kiwi• Mangoes• Nectarines• Peaches• Pears

Nutritional Information

• Vitamins and fiber.• Citrus fruits are the best source of vitamin C.• Cantaloupe, apricots, and other yellow fruits

are good sources of vitamin A =contain carotene.

Canned Fruits/Juices

• Canned fruits come packed in juices or in light, heavy, or extra heavy syrups.

• Juices come in bottles, cartons, cans, or frozen concentrate

• If label says “juice” the product =100%juice– If not pure juice must be called another name “fruit drink”

Frozen Fruits• Frozen fruits are similar in color and flavor to

fresh fruits, but may lose some texture qualities during freezing.

• Store in the coldest part of the freezer• Don’t refreeze

Fruit Sauces• Goal=break down texture• Sugar isn’t added until end of cooking– This thins sauce

• When cooking in water use as little water as possible – Prevents loss of flavor and water soluble nutrients

Storing Fruits• Most fruits are stored in the crisper drawer in

the refrigerator– Citrus and pomes last longer than berries and

melons• To speed up the ripening process, store fruits

at room temperature in a brown paper bag