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Fruits
FYIAnd
The Test Review!!
NutrientsVitamin C
CarbohydratesDietary Fiber
IronPotassium
PhytochemicalsFolic Acid
Beta Caroteneand
Magnesium
A Fruit is the part of a plant that holds the seeds.
1. Berries2. Melons3. Citrus Fruits4. Drupes5. Pomes6. Tropical Fruit
A Fruit is the part of a plant that holds the seeds.
BERRIESSmall fruits that are juicy and have thin skins
have a thick rind or outer skin
Citrus FruitsBesides a thick rind, citrus fruits have a thin membrane separating inner flesh segments.
DrupesA single hard seed also called a pit or stone
Types of Cherries
Queen Anne & Bing Cherries
Pomeshas thick, firm flesh with a tender, edible skin. The central core contains several
small seeds.
A Pear is a Pear is a Pear…Or is it????
Anjou Bosc Bartlett
Naturally sweet a yellow tinge when
ripe.
Available in late September - March
Great for cooking, spicing and
sauces.
Available in late September -
January
Juicy and Sweet.
Available in late August -
November
An Apple a Day…According to the U.S. Apple Association there are over 100 varieties
grown commercially in the USA.Only about 15 of them make up 90% of sales.
The top 6 are Red & Golden delicious, Granny Smith, Fuji, Macintosh, Gala U.S. Apple Association
#1 Red Delicious
#2 Granny Smith
#3 Fuji
#4 Macintosh
#5 Gala
Tropical Fruitsare grown in tropical and subtropical climates.
“The Star Fruits”
Lycheethe flesh is creamy
white, juicy and sweet
CherimoyaThe flavor is like a blend of
strawberries, pineapples and bananas
***Also known as a custard apple***
SapoteHas a vanilla peachy taste
RambutanLushious fruit from Sri Lanka
StarApple
Produce
Fresh fruit and vegetables are agricultural products known as
produce.
Fresh Fruit and vegetables are
agricultural products known as produce.
***Mature fruits have reached their full size and color.
***When a mature fruit reaches it’s peak of flavor and it’s ready to eat, it becomes a ripe fruit.
***When a mature fruit is picked, it may be ripe or underripe.
***Underripe fruits are picked before peak flavor and shipped. They ripen while en route to us.
Produce
Immature
Fruits that are picked too soon are called immature.
They are small and have poor color and texture.
Immature Fruit NEVER ripens
RegreeningOranges in the supermarket that are green
have experienced “regreening” because of the lights in the grocery store.
Regreening is caused by the reactivation of Chlorophyll
Enzymatic BrowningOxygen reacts with an enzyme, a special
protein, making the fruit turn brown.
Serving Fresh Fruit
*** Don’t wash them until you
use them!!!
***In this case, the water
promotes the growth of bacteria / mold
Dried FruitAdding water to
reconstitute it will help the fruit cook faster.
*** Highest concentration of
sugar ***Great
for snacking
Frozen Fruit
Thaw it only partially so that the ice
crystals remain to help keep the fruit
firm.
Great for home made milkshakes!
Canned FruitsWhen Fresh or Frozen fruit is not available, canned fruit is often
used.Peaches from a can make a great cobbler.
As a general rule, fresh and frozen fruits are more nutritious than canned.
However, canned fruits are convenient and easy to store.
Cooking Fruits
The Calories don’t change!
Hey!!!When you cook it…
it changes !!!
Nutrients Lose nutrients, especially Vitamin C
Color Some become lighter, while others
develop a deeper color.
Flavor They usually mellow & are less sharp
and less acidic. If they are overcooked, they lose their flavor.
Texture & Shape They soften and the cell structure
breaks down.
Microwave It!
*** They cook quickly, keep their flavor and shape, and retain the most nutrients. ***
Rome apples soaked in cream soda and brown sugar is soooooo goood!
Broil It!
Brush with butter and brown sugar or seasoned crumbs
Grill It!
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