Candice Dale Donagift L. ReyesCharmaine InoferioFranz David OritaLiezel C. De GeronJohn Ellie N. Edaño

GROUP III

FRUITS

•The fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, as apples  oranges, grapes, strawberries,  juniper berries and bananas.

•a fruit is a structure of a plant that contains its seeds.

CLASSIFICATION OF FRUITS

Simple Fruits Simple fruits could be either dry or fleshy and result from the ripening of a compound or simple ovary with only one pistil.

►Berries- they are fruits with very soft epicarp with the masocarp and endocarp very fleshy. Ex. Grapes, banana

►Hesperidiums – they are fruits containing fleshy stuff between the endocarp and the seeds. Carpels are close. Ex. Lemon, orange.

► Pepos- they are fruits that come from an inferior ovary with the outher part of the pericarp stiffened. Ex. Melon

► Drupes or stones- they are fruits with a fleshy mesocarp and a stoned like stiffened endocarp, where the seed is . Ex. Peach, plum, olive , almond.

► Pomes- they are fruits with soft mesocarp a coriaseous endocarp. They become thean inferior ovary. Ex. Apple, pears.

Aggregate FruitsAn aggregate fruit is otherwise called as etgerio, develops from a flower with the numerous simple pistils.

►Polydrupes: they are a.g fruits that combined several drupes at the same time. Ex. Strawberry and black berries .

Multiple FruitsA multiple fruit is formed from a cluster of flowers called an inflorescence. Ex. Figs and pineapple, mulberry

Accessory FruitsAccessory fruits are composed of material not just form the ovary but also participate to form other parts of the flower such as the receptacle.

THE PART OF THE FRUIT

Pericarp layersThe pericarp itself is typically made up of three distinct layers: the exocarp, which is the most-outside layer or peel, the mesocarp, which is the middle layer or pith, and the endocarp, which is the inner layer surrounding the hollowed ovary or the containing seeds.

Endopericarpal layerThe endopericarpal layer is the layer between the endocarp and the hemispherical diploid organism.

ExocarpExocarp (Gr. "outside" + "fruit"), is a botanical term for the outermost layer of the pericarp (or fruit).

MesocarpMesocarp (Gr. "middle" + "fruit") or Sarcocarp ("flesh" + "fruit"), is the botanical term for the succulent and fleshy middle layer of the pericarp of drupaceous fruit, between the exocarp and the endocarp; it is usually the part of the fruit that is eaten.

EndocarpEndocarp (Gr. "inside" + "fruit"), is a botanical term for the inside layer of the pericarp (or fruit), which directly surrounds the seeds. It may be membranous as in citrus where it is the only part consumed, or thick and hard as in the stone fruits of the family Rosaceae such as peaches, cherries, plums, and apricots.

MARKET FORMFRESH FRUITS Many fruits are "fleshy" and contain sugars which attract animals that then disperse the enclosed seeds to the new locations.

Fruit preserves are fruits, or vegetables, that have been prepared and canned or sealed air-tight for long term storage.

Chutney- chutney is a pungent relish of Indian origin

made of fruit, spices and herbs.

Confit- Confit, which is the past participle form of the French verb "confire" or "to preserve", is

most often applied to preservation of meats,

especially poultry and pork, by cooking them in their own fat or oils

and allowing the fats to set.

Conserves- A conserve is a jam made of fruit stewed in sugar.

Fruit butter- refers to a

process where the whole fruit is forced through a sieve or blended after the heating

process

Fruit curd- Fruit curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.

Fruit spread- Fruit spread refers to a jam or preserve with no added sugar

Jam- Jam contains both fruit juice and pieces of the fruit's flesh,[however some cookbooks 

define jam as cooked and gelled fruit purees.

Jelly - Jelly is a clear or translucent fruit spread made from sweetened fruit juice and set using naturally occurring pectin.

Marmalade- marmalade is a sweet preserve with a bitter tang made from fruit, sugar, water, and a gelling agent.

Dried fruit - is fruit where a large portion of its original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.

Juice- Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents.

Powdered Fruit Ice cream Fruit

Candied Fruit- Fruit preserved by being cooked and soaked in a sugar syrup.

NUTRITIONAL VALUE OF FRUIT Fruits are generally high in fiber, water, vitamin

C and sugars, although this latter varies widely from traces as in lime, to 61% of the fresh weight of the date.

Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease (especially coronary heart disease), stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging.

Diets that include a sufficient amount of potassium from fruits and vegetables also help reduce the chance of developing kidney stones and may help reduce the effects of bone-loss. Fruits are also low in calories which would help lower ones calorie intake as part of a weight loss diet.

ENGLISH TERM OF FRUITS

ENGLISH TERM OF FRUITSEnglish Tagalog

fruit prutas

apple mansanas

· balsam apple ampalaya

star apple kaimito

sugar apple atis

avacodo abukado

English Tagalog

apricot aprikot

banana saging

blackberry lumboy

black berries duhat

cherry seresa

coconut niyog

cucumber pipino

date ratiles

fig igos

English Tagalog

gooseberry gusberigrape ubas

grapefruit kahelguava bayabas

jack fruit langkalanson lansonescitrus sitrus

· lemon limon, kalamansi· lime apog

· orange dalanghita

· tangerine tangherina

makopa makopa

English Tagalog

mango mangganut pili

· cashew keshew· chestnut kastanyas· peanut mane· pecan pekan· walnut wolnat

olive olibapapaya papaya

passion fruitsimbuyo ng

damdamin ng prutaspeach melokotonpear peras

pineapple pinya

English Tagalog

plum sirwelaspomegranate granada

pomelo suharaspberry prambuwesasrhubarb ruwibarbo

rock melon melonsantol santol

strawberry presas, duhattamarid sampaloktomato kamatis

watermelon pakwan

METHODS OF

COOKINGFRUITS

Baking Boiling

Steaming Grilling

Roasting Sauteing

Frying Tossed

Barbequing Poaching

Blanching Peeling Blanching

Slicing

END