Fruits

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Fruits

• Classification, nutrients, purchasing, preparing
  and storing

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What are fruits

• In botany, a fruit is the ripened ovarytogether
  with seedsof a flowering plant. Fruits are the
  means by which flowering plants disseminate seeds

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• In cuisine, when discussing fruit as food, the
  term usually refers to those plant fruits that
  are sweet and fleshy, examples of which include
  plums, apples and oranges. However, a great many
  common vegetables, as well as nuts and grains,
  are the fruit of that plant species.

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BERRIES

• Small juicy fruits with thin skins and tiny seeds
• Grow on vines or bushes
• Pick when fully ripen
• Quality berries are plump, sweet, even colored

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DRUPES

• Thin outer skin
• Soft fleshy fruit
• Fruit surrounds a single hard seed or pit
• Can ripen after harvest
• Grow on trees or vines

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POMES

• Firm fruits with thin skin that grow on trees
• Have a central core that is filled with seeds
• Can be picked ripe or may ripen after being picked

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CITRUS FRUIT

• Thick firm rind covered by a thin layer of
  colored skin called the zest.
• The soft white layer between the zest and the
  flesh is called the pith.
• The flesh is in segments separated by a thin
  membrane

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MELONS

• Large, juicy fruit with thick rinds and many
  seeds in the center.
• About 90 water
• Grow on vines

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TROPICAL FRUITS

• Grow in warm climates and are often considered
  exotic.

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Cherimoya, Persimmon, Ugli, Guava, Star fruit,
and Mango
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Nutritional Value

• Two to Four servings each day
• Serving size is one medium size piece, ½ cup
  chopped fruit or ¾ cup fruit juice
• Citrus fruits provide high amounts of Vitamin C
• Orange fruits (mango, cantaloupe, apricot)
  contain large quantities of beta carotene
  (Vitamin A)
• Significant source of fiber
• Contribute phytochemicals (antioxidants)

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Available Forms

• Canned
• Frozen
• Dried
• Jams, jellies, preserves

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Preparing fruit

• Enzymatic browning many fruits exposed to air
  will turn brown (ex bananas, apples). Using
  lemon juice or acidulated water will help prevent
  this.
• Fruits should be carefully washed before use.
  Fruit may be sprayed with insecticides or
  preservatives which can be harmful.
• Peel or pare fruit to remove as little of flesh
  as possible, or wash well and eat the skin (extra
  fiber).

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Methods of cooking

• Cooking in liquid apple sauce, poached pears
• Baking baked bananas, apples
• Broiling bananas, grapefruit, pineapple
• Frying apples, bananas

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Purchasing and Storing

• Buy fresh fruit, locally grown, in season
• Fruit spoils rapidly, use quickly.
• Ripen drupes (apricots, peaches, avocado) in
  brown paper bags
• Refrigeration slows down spoilage
• Check for bruises, cuts, mold and softness
• Buy in small quantities, just what you need
• Smell fruit, should be fragrant. Feel its
  weight, ripe fruit feels heavy. Check color
  green can indicate underripeness. Some fruits
  will be soft to the touch

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Fruits you may not know
mangosteen
cherimoya
dragonfruit
Carambola (starfruit)
Rambutan
lychee