Date post: | 18-May-2015 |
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Fabulous Fruits
Botanical NamesPomes: smooth
skin and an enlarged fleshy area that surrounds the core.
Apples, pears, and kiwi
Botanical NamesDrupes: contain
a single seed, or pit, surrounded by a juicy flesh.
Peach, cherry, plum, nectarines and apricots
Botanical NamesBerries- fragile
cell structure; pulpy and juicy; tiny seeds embedded in flesh
Blackberries, grapes
Botanical Names Melons- hard
surface that is smooth or netted; juicy flesh.
Cantaloupe, honeydew, watermelon, muskmelon, Crenshaw melons
Botanical Names Citrus fruits- grow in
warm regions; firm rind and pulpy flesh.
Oranges, grapefruit, tangerines, lemons, limes, kumquats, citrons and tangelos
Botanical Names Tropical fruits- grow
in very warm climates, differ in skin composition and seed characteristics.
Bananas, pineapple, avocados, dates, figs, mangos, pomegranates, and papaya
Guidelines for selecting fruit
Buy fruits that are …
Firm to the touch
The right color
Well shaped
Heavy for their size
Aromatic
In good condition
Guidelines for selecting fruit
Avoid fruits that are …
Too soft
Too hard
Green or under ripe
Damaged
Bruised
Decayed
Mildewed
Discolored
Storage of Fruits Fresh- ripe fruits are perishable and should
be stored in special drawer to prevent rapid loss of moisture.
Ripen fruits (peaches, pears, plums, bananas) at room temperature and then store in the refrigerator
Storage of Fruits Frozen- store immediately in the freezer. Do
not thaw until ready to use. Do not refreeze after being thawed
Canned- cool, dry place
Dried- cool, dry place in original container.
Nutrient contribution- Vitamins
Vitamin C- ascorbic acids- found in citrus fruits
Prevents scurvy
Without vitamin C
Gums become soft and can bleed easily
Walls of blood vessels and muscle cells become weak and less elastic
Wounds and broken bones do not heal properly
Nutrient contribution- Vitamins
Vitamin A- fruits that are yellow to red in color contains carotene.
Prevents night blindness
Yellow melons, pineapples, apricots and peaches
Vitamin B- not as abundant as in other foods
Nutrient contribution- Minerals
Iron- for red blood
found in oranges, strawberries, cantaloupes
Dried fruits such as figs, dates, raisins, prunes and apricots
Calcium for strong bones and teeth
Found in oranges, strawberries, cantaloupes
Dried fruits such as figs, dates, raisins, prunes, apricots
Nutrient contributions Sugar and cellulose are carbohydrates found
in fruits. They supply the body with energy.
The skin and pulp contains cellulose which the body cannot digest which serves as a natural laxative to help maintain body regularity
Fruits contain very little protein and fat
Preparation of Fruits Most fruits are yummy and enjoyable when eaten
raw.
They are more palatable and have higher nutritive value.
Fruits can be cooked by simmering, baking and microwaving
Preparation of Fruits Vitamin C can be destroyed by the exposure to
oxygen in the air. Prepare just before serving.
Prepared in a small amount of liquid to preserve vitamins and minerals
When cutting raw fruit with a low acid content, it will turn brown on exposure to air. This discoloration can be prevented by sprinkling the cut surface with an acidic fruit juice- lemon juice, pineapple and orange juices
Fruity TipsBuy fruits in season- they are
cheaper, easier to find and have better flavor