Discoloration results from exposure of a fruit’s flesh to the air – Prevention: Coat fruits with...
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![Page 1: Discoloration results from exposure of a fruit’s flesh to the air – Prevention: Coat fruits with some form of ascorbic acid (vitamin C) – Lemon, lime,](https://reader030.fdocuments.us/reader030/viewer/2022032517/56649caf5503460f949725c9/html5/thumbnails/1.jpg)
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Enzymatic Browning
• Discoloration results from exposure of a fruit’s flesh to the air– Prevention:• Coat fruits with some form of ascorbic acid (vitamin C)
– Lemon, lime, grapefruit, or orange juice
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Pomes• Characterized by a smooth skin covering an enlarged
fleshy area surrounding the core (seeds).• Examples:
-apples-pears-applepear
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Drupes• Contain a single seed, or the pit, surrounded by a
fleshy, juicy, edible portion.• Examples:
-Peaches-Nectarines-Apricots-Cherries-Plums
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Berries• Berries have tiny seeds embedded in the flesh
and a fragile cell structure.• Examples:
-Blackberries-Cranberries-Strawberries-Grapes
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Citrus Fruits• Citrus fruits have a thick outer rind and a thin
membrane that separates the flesh of the fruit into segments.
• Good source of vitamin C Examples:• Grapefruit, orange, tangerine, tangelo, kumquat, lemon, lime,
mandarin orange, ugli fruit
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Melons• Melons are large, juicy fruits with a thick skin
and many seeds.Examples:-Watermelon-Cantaloupe-Honeydew-Casaba-Muskmelon
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Tropical Fruits• Tropical fruits are grown in warm climates and are
considered to be somewhat exotic.• Examples:- Banana- Plantain- Mango- Papaya- Pomegranate- Avocado- Pineapple- Kiwi
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Which fruits ripen?
Won’t ripen after harvest• Apples• Berries• Grapefruit• Oranges• Pineapples• Tangerines
Will ripen after harvest• Apricots• Avocados• Bananas• Kiwi• Mangoes• Nectarines• Peaches• Pears
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Nutritional Information
• Vitamins and fiber.• Citrus fruits are the best source of vitamin C.• Cantaloupe, apricots, and other yellow fruits
are good sources of vitamin A =contain carotene.
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Canned Fruits/Juices
• Canned fruits come packed in juices or in light, heavy, or extra heavy syrups.
• Juices come in bottles, cartons, cans, or frozen concentrate
• If label says “juice” the product =100%juice– If not pure juice must be called another name “fruit drink”
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Frozen Fruits• Frozen fruits are similar in color and flavor to
fresh fruits, but may lose some texture qualities during freezing.
• Store in the coldest part of the freezer• Don’t refreeze
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Fruit Sauces• Goal=break down texture• Sugar isn’t added until end of cooking– This thins sauce
• When cooking in water use as little water as possible – Prevents loss of flavor and water soluble nutrients
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Storing Fruits• Most fruits are stored in the crisper drawer in
the refrigerator– Citrus and pomes last longer than berries and
melons• To speed up the ripening process, store fruits
at room temperature in a brown paper bag