FRUITSFRUITS

FruitsFruits

BotanicallyA fruit is an organ that develops from a

flowering plant and contains one or more seeds

Culinary A fruit is a perfect snack food, basis of a

dessert, colorful sauce, or soup

FruitsFruits

Hybrids and VarietiesHybrids

Result from crossbreeding fruits from different species

VarietiesResult from breeding fruit of the same

species that have different qualities or characteristics

BerriesBerries

BlackberriesBlueberriesCranberriesCurrantsRaspberriesStrawberries

Blackberry Raspberry

Cranberry Blueberry

CitrusCitrus

GrapefruitsKumquatsLemonsLimes OrangesTangerines

CitrusCitrus

Valencia Oranges Naval Oranges

Blood Oranges Tangerines

ExoticsExotics

Figs Guava Lychees Cape gooseberries Mangosteens Persimmons

Pomegranates Prickly pears Rambutans Rhubarb Star fruits

Pomegranate Prickly Pear

Rambutan Star Fruit

Figs Guava

Lychee Mangosteen

Grapes and MelonsGrapes and Melons

Table grapesMelons

CantaloupeCasabaCrenshawHoneydewWatermelon

ApplesApples

Fiji Gala Golden Delicious Granny Smith Jonathan McIntosh

Pippin (Newton) Red Delicious Rome Winesap

PearsPears

AnjouBartlettBoscComiceSeckelAsian

Stone FruitsStone Fruits

ApricotsCherriesPeachesNectarinesPlums

TropicalTropical

BananasDatesKiwisMangosPapayasPassion fruitsPineapples

Kiwi Red Papaya

Mango Passion Fruit

NutritionNutrition

Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially

the skins!) Vitamins/Minerals Fruits Provide:

Vitamin C (Citrus, melons, strawberries) Vitamin A (Deep yellow and green fruits) Potassium (Bananas, raisins, figs)

We should get 2 c. daily from the Fruits Food Group.

Air, Heat and Water Can Destroy Nutrients in both Fruits and Vegetables.

Always wash fruits and vegetables to remove pesticides that might remain on the skin.

Nutrition, Nutrition, ContinuedContinued

Guidelines for Selecting FruitsGuidelines for Selecting Fruits

Firm Free From Decay Crisp Smooth Dense Free From Bruises Good Color Good Smell In Season (Will Be Cheaper)

Purchasing and Storing FruitsPurchasing and Storing Fruits

Purchasing Most fruits are sold by weight or by count Fruits are packed in crates, bushels, cases,

lugs, or flats Storing Fruits In:

Cold (Refrigerator) Dry Give Them Space

RipeningRipening

Ripening happens when starches found in the fruit break down into sugar (Bananas in the fridge)

This leads to deterioration or spoilage:Color LightensTexture SoftensDecreases in AcidityIncreases in Sweetness

BrowningBrowning

Browning occurs when the cut surfaces of food reacts with oxygen.

This is called OXIDATION.

To prevent this, cover cut fruits with a liquid containing Ascorbic Acid (Vitamin C).

VEGETABLESVEGETABLES

Vegetables• The term vegetable refers to any

herbaceous plant that can be partially or wholly eaten

• The plant has no woody tissue• Vegetables contain more starch and

less sugar than fruits

Botanical Classification• Leaves • Stems and shoots • Roots • Tubers • Bulbs • Seeds • Fruits• Flowers

Identifying Vegetables• Nine Categories or Relationships

– Cabbages– Fruit-vegetables – Gourds and squashes– Greens– Mushrooms and truffles– Onions– Pods and seeds – Roots and tubers – Stalks

Cabbages• This Family refers to a large

number of vegetables used for their heads or flowers – Bok Choy Broccoli– Brussels sprouts Cauliflower– Head cabbages Red

cabbage– Kale Kohlrabi– Napa cabbage Savoy

• Bok Choy • Brussels sprouts

• Kale • Napa cabbage

• Kohlrabi • Savoy

Fruit-Vegetables

• Avocados• Eggplants

– Asian and Western

• Peppers– Sweet peppers– Hot peppers

• Tomatillos• Tomatoes

– Sun-dried tomatoes

• Tomatillos • Eggplant

• Japanese eggplant

Gourds and Squashes

• Chayote• Cucumbers• Squashes

– Winter squashes– Summer squashes

• Chayote • Winter squash

Greens• Lettuce• Mustard• Collards• Sorrel• Spinach• Swiss chard• Turnip greens

• Mustard • Collards

• Sorrel • Swiss chard

Mushrooms and Truffles

• Mushrooms

• Black Truffles • Morel Mushrooms

Onions

• Bulb onions• Garlic• Leeks• Scallions• Shallots

• Leeks • Scallions

• Shallots • Garlic

Pods and Seeds

• Corn• Legumes• Dried beans• Fresh beans• Shelling peas• Edible pea pods• Okra

• Okra • Snow Peas

• Sugar Snap Peas • Shelled peas

Roots and Tubers

• Beets• Carrots• Celery roots• Jicama• Parsnips• Radishes• Rutabagas• Turnips• Potatoes

• Celery roots • Jicama

• Parsnips • Rutabagas

Stalks• Artichokes• Asparagus• Celery• Fennel• Hearts of palm• Bamboo shoots• Nopales

• Fennel • Artichoke

• Nopales • Hearts of palm

Baby Vegetables• Baby globe carrots• Baby zucchini with blossoms• Baby yellow squash with blossoms• Chiogghi beets

Nutrition• Vegetables provide the following

Vitamins and Minerals:– Vitamin A– Vitamin C– Vitamin D– Potassium– Folic Acid– Calcium– Magnesium

Nutrition, continued…• Vegetables contain NO cholesterol• They are low in calories, fat and

sodium (They are “Nutrient Dense”)• We should eat 2 ½ c. daily from the

Vegetable Food Group.

Best Cooking Methods for Preserving Nutrients

• The two BEST methods are:– Microwaving– Steaming

• You can also:– Bake– Stir-Fry– Simmer– Sauté

Five Ways to Preserve Nutrients When Cooking

Fruits and Vegetables• Cook in larger pieces• Use small amounts of water• Cook only until “fork” tender• Cook quickly• Save the water used to cook in

for soups and gravies (most nutrients dissolve into the water)