Fruit

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Fruit

• The part of the plant that contains the seed or
  seeds grown on trees, bushes, or vines.

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• Stone hard pit that contains the seed in some
  fruits
• A fruits skin helps to protect it and acts as a
  signal that the fruit is ripe. Ripe fruit has
  the most vivid colors.
• Some skin can be eaten, other skins cant.
• Rind outer skin of watermelon, pineapple,
  other such fruits.

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Apples

• Most widely available fruit
• Red Delicious, Gala, Pink Lady best for eating
  fresh
• McIntosh best for cooking because they become
  soft when cooked
• Rome Beauty good for baking because they hold
  their shape
• Golden Delicious, Braeburn, Granny Smith are
  general purpose apples
• Apples should be firm, with no bruises or soft
  spots.

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Berries

• Blueberries, strawberries, blackberries
  raspberries grow on bushes and have a short
  season.
• There should be no bruising or mold.
• Keep berries as dry as possible.
• Cranberries hold freeze well and are usually
  cooked before served.
• Others include gooseberries, boysenberries
  currants.

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Citrus Fruit

• Includes oranges, grapefruits, lemons, and limes.
• 4 types of oranges
• Loose-skinned oranges with easy-to-peel skins
  (tangerines, Minneolas, clementines)
• Sweet oranges that are large easy to eat (navel
  oranges
• Juicing oranges - thin skin
• Bitter oranges - thick skin, used to make
  marmalade

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• Citrus fruit has a bright skin that contains its
  essential oils.
• Those oils give the fruit its distinct aroma and
  flavor.
• Pith - white, bitter, indigestible layer right
  below the outer skin
• Fruits should have good color aroma with no
  soft or bruised spots or mold.

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Grapes

• Juicy berries grown in clusters on vines or
  shrubs.
• Produce table fruit, wine other products
• Can be red, purple (black) or green
• With or without seeds
• Concord grapes used for juices, jellies
  preserves
• Grapes should be firmly attached to the stem with
  no shrinking or shriveling.

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Pears

• Grow on trees
• Have sweet, cream-colored flesh
• Has a core of multiple seeds
• Has a range of skin colors
• Popular winter fruit because it will store for
  several months

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Stone Fruit

• Includes cherries, apricots, plums, peaches,
  nectarines
• Peaches and apricots have a fuzzy skin
• Purple or red plums eaten fresh
• Italian and Damson plums best for cooking
  baking
• Clingstone fruit - flesh clings tightly to the
  pit
• Freestone fruit - flesh separates easily from the
  pit

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Melons

• Differ in size, taste, color skin texture
• Grow on small shrubs or sit on the ground
• White part on rind is from where it sits on the
  ground and doesnt get sun
• Melons should be firm, heavy for their size, and
  have a sweet aroma
• Include cantaloupe, casaba, crenshaw,
  watermelon, honeydew

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Rhubard

• Not technically a fruit, but treated as one
• The red celery like stalks are tart
• Used primarily in jams and pies

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Tropical Fruit
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Market Forms of Fruit

• Fruit can be purchased individually, as a bunch
  or in containers
• Quality is directly related to a fruits growing
  season, therefore some fruits are only available
  for a limited time and at certain times of the
  year
• Some fruit can be purchased already cut up, but
  with a higher price

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• Dried fruit has an extremely long shelf life and
  still contains the majority of the flavor and
  sweetness of the fresh form.
• Frozen fruit and be individually quick frozen, as
  a puree or paste, or packed in a syrup
• Canned fruit comes in a variety of forms

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The ripening process

• Maturation - fruit that has been left to grow
  until it reaching its full size
• Ripening means that the fruit has developed the
  brightest color and deepest flavor, sweetness,
  and aroma.
• Some fruit must be picked ripened, others may be
  picked when mature

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Grading Fruit

• Fresh fruit is judged on its size, shape, weight,
  color, and defects
• Grades from highest quality to lowest quality
  are
• U.S. Fancy, U.S. No. 1, U.S. No 2, U.S. No 3
• What grade you use is determined by how you are
  going to use it
• Frozen fruit graded by U.S. Grade A, U.S. Grade
  B, U.S. Grade C

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Storing Fruit

• Storing fruit in the frig slows down the ripening
  process
• Produce needs to be kept dry
• Store apples and pears away from other fruits as
  the gas (ethylene) they give off will cause other
  fruit to rot
• Some fruit will pick up odors
• Dried fruit should be stored in a tight container
  after opened.

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Preparing Fruit

• To clean fruit, use cold water and a gently touch
  to avoid bruising fruit
• Use a peeler or paring knife to remove thin skins
  you dont plan to eat
• Use a chefs knife to remove heavy rinds
• Cut fruit in half and then remove the cores

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• To remove seeds from melons, cut the fruit in
  half and scoop out the seeds and membranes
• To remove pits, cut fruit in half around the pit
  and then twist
• To remove stems, use a paring knife
• Zesting to cut or grate the bright outer skin
  off citrus fruit to be used as a seasoning or
  garnish

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Cutting fruit

• Fruit may be cut into wedges, slices, chunks, or
  cubes to serve
• You may also use a melon baller or Parisienne
  scoop to make small round balls. This is a
  fancier way to serve fruit, but it creates waste

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Juicing and Pureeing

• Reamer hand-held tool used to juice citrus
  fruits
• Other fruits require a juice extractor
• Pureed fruit is made by putting prepared fruit
  into a blender or food processor

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Preparing Dried Fruit

• Can be served as is or softened
• To soften put in a bowl and cover with warm or
  hot liquid and let sit until it swells and
  softens slightly, then drain before serving
• Rehydration process of restoring moisture to
  dried fruit

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Cooking Fruit

• Fruit many be cooked in a variety of ways both by
  dry heat methods and moist heat methods.
• Some methods are best for fully ripe fruit, other
  methods work better with fruit that is not
  completely ripe.

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• Broil/Grill Can use whole, in slices, on
  skewers. Brush with butter will give it a rich
  glaze. Broil or grill the fruit just until it has
  a rich aroma and caramel color
• Sauteing fruit is peeled and cut into pieces
  then cooked over medium to high heat in butter.
  May be served on own or as filling for crepes,
  topping for pancakes or as an ice cream sauce
• Frying fruit is coated with batter and fried to
  make fritters. Other coatings such as cake
  crumbs, chopped nuts, or shredded coconut may
  also be used.

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• Baking fruit can be baked in numerous ways
  simple cored and baked, filled, or topped with a
  sauce
• Poaching fruit is cooked in a liquid, usually
  with some sugar and other flavorings until it is
  tender. The fruit should hold its shape.
• Stewing stewed fruit is often served with its
  cooking liquid. Compote is stewed fruit made
  from slow-cooking fresh or dried fruit.
• Pureeing Cooked Fruit made from poached or
  stewed fruit of varying consistency. Used as
  sauces, in other dishes, or as fruit soups
  (thinned with fruit juice or cream)

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Steps to Poach Fruit

• Prepare fruit by trimming, peeling, and cutting
  as necessary.
• Simmer the liquid, along with any flavoring
  ingredients.
• Place the fruit into the liquid. Add more liquid
  if needed to barely cover the fruit.
• Simmer over low to moderate heat. Allow the
  liquid to come up to 170 F.
• Poach the fruit until tender and flavorful.
• Cool the fruit in the cooking liquid, drain, and
  serve.

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Serving Fruit

• There are endless ways to serve fruit at all
  meals.
• Fruit has the fullest flavor when served at room
  temperature.
• Dessert fondue bite-sized pieces of fresh fruit
  that are dipped into a variety of sauces.
• Fruit cocktail mixture of fruit served in syrup
• Fruit provides vitamins, minerals and fiber.