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!