FruitsChapter 16

Foods

H267

Questions for you

What is the daily recommendation for a girl 14-18 years old? 1 ½ cups

What is the daily recommendation for a boy 14-18 years old? 1 ½ cups

Stand up if you consume your daily recommendation

What types of fruit do you consume? (fresh, canned, frozen)

Fruit Classifications

Fruits are divided into groups according to their physical characteristics.BerriesDrupesPomesCitrus fruitsMelonsTropical fruits

Berries

Small juicy fruits with a thin skin and fragile cell structure.

Examples include: blackberries, blueberries, raspberries, strawberries, cranberries and grapes.

Look for bright texture when purchasing

Highly perishable

Drupes

Outer skin covering a soft, fleshy fruit. Examples include: cherries, apricots, nectarines,

peaches, and plums

The fruit surrounds a single hard stone, or pit, which contains the seed

Pomes

Smooth skin with a central seed containing core

Thick layer of fleshExamples include:

Apples and pears

Citrus fruits

Thick rinds and thin membranes separating the flesh into segments

Examples include: oranges, tangerines, limes, lemons, grapefruit

Grown in warmer regions

Melons

A part of the gourd family, large and juicy with thick rinds and many seeds.

Examples include: cantaloupe, casaba, honeydew, and watermelon.

Tropical fruits

Grown in warm climates Considered to be somewhat exotic Different in warm skin composition and seed

characteristic Examples include bananas, mangoes, papayas,

pineapples, pomegranates, and kiwifruit.

Nutritional Value

Great source of vitamins, minerals and fiber vitamin A: found in fruits that are yellow and red.

Prevents night blindness. Examples: cantaloupe, apricots and pineapples

vitamin C: helps maintain good health, necessary to form collagen.

Examples: citrus fruits Calcium (mineral): for strong bones

Found in oranges, strawberries, cantaloupes and dried fruits

Low in fat

Selecting and Storing Fresh Fruit

Buy fruits that are in season Cheaper More available Better flavor

Purchase fruit that is not bruised or damaged Buy what you will use in a short period of time Look for freshness and ripeness signs. Consider the use you plan for the fruit Wash before storage, except for berries, which

spoil quickly after being washed

Storing Fresh Fruit

Fruit is very delicate, handle gently to prevent bruising

Let under ripe fruits ripen at room temperature

Refrigerate ripe fruitsBerries are highly perishable, use as soon

as possible

Fruit Variations

Canned Fruits may come whole, halved or diced. Come packed with juices or in syrup. Juices contain fewer calories and higher in

nutrients than syrup. May come in jars or cans. Usually less expensive than frozen or fresh Choose cans free from dents, bulges, leaks

Fruit variations continued

Frozen Available sweetened and unsweetened Whole or in pieces May loose texture quality during freezing Less expensive than fresh Choose clean, undamaged, and frozen solid After thawing store in tightly covered container

in refrigerator Use as soon as possible and do not refreeze

Dried

Fruit variations continued

Dried Most common: raisins, prunes,

dates, and apricots Choose fruits that are fairly soft Store unopened in a cool, dry,

dark place After opening store in air tight

containers.

Preparing fruitsFruits can be eaten fresh, cooked or

preservedWash all fruits, removes pesticide residue,

dirt and germsCut or peel away the thick, inedible skins

such as oranges, kiwi and pineapplesBe careful with some fruits, once cut they

may turn brown while exposed to the air, such as apples or bananas Called enzymatic browning Dipping in lemon will prevent browning

Cooking Fruits

Fruits cooked in sugar will maintain their shape. Sugar strengthens the cellulose structure

Main goals of fruit cookery Preservation of nutrients Change texture, form or consistency Prolong storage time

Cooking Fruits

Simmering Cooked covered in their own juices or a small

amount of water.Stewing

Small amount of liquid with added sugarBaking

Fruits with heavy skins are bakedBroiling Fruit

Sprinkle with brown sugar or honey before broiling Watch carefully because they broil quickly.

Frying Fruit Dip into a batter and deep-fry Fritters

Microwaving Fruit Pierce fruits covered with a tight skin when

microwaving them whole. Smaller fruits will cook more quickly than larger

fruits. Ripe fruit requires less cooking time than under

ripe fruit.

Labs

Fruit Smoothies 9/3Fruit Pizza & Taffy Apple Salad 9/4 & 9/5Mini Apple Biscuit Bites 9/10Fruit Muffins 9/11 and 9/12Cooking Quiz 9/18 and 9/19