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Unit 12 Berries, rapes,
Stone Fruit and
Citrus Based upon lectures and assigned
readings, you should, by the end of
this class, be able to«
Visually recognize and use proper
terms to refer berries, grapes, stone
fruit and citrus as presented in labsessions;
List and explain the selection factors
when purchasing berries, grapes,
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Unit 12 Berries, Grapes,
Stone Fruit and Citrus
Compare and contrast the members of
the following family groups based onpotential culinary use. Focus on
similarities and/or differences in terms
of identity, texture, flavor and
suitability for use in a variety of applications.
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Key Terms Ambering
Slip
Ripe
Bloom
Ground color
Regreening
Russeting
Volatile oils
Shatter
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Unit 12 CitrusOranges
Juicing
Valencia, Hamlin Eating
Navel, Cara Cara
Mandarin
Clementine, Tangerine,Tangelo
Grapefruits
White, Red, Pink
LemonsStandard, Meyer
Limes
Standard, Key, Kaffir,
Yuzu Specialty
Blood, Kumquat,Seville, Uniq Fruit
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Unit 12 Selection Factors-Citrus Firm, evenly shaped fruits.
Brightly colored skin, minimal russeting
Heavy for their size.
Thin, smooth-skinned fruits have more juice
than coarse-skinned ones.
Citrus fruits should have a pleasant citrus
aroma.
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Selection Factors - Citrus Rough, ridged or wrinkled skin can also be an
indication of thick skin, pulpiness and lack of
juice. Skin defects such as scale, scars, thorn
scratches, or discoloration usually do not
effect the eating quality of the fruit. Dull, dry skin and spongy texture indicate
aging and deteriorated eating quality.
No cuts, punctured skins or very soft spots.
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Selection - Citrus Citrus is required by strict market regulations to be
well-ripened before being harvested and shipped outof the producing state; thus skin color is not a
reliable index of quality, and a greenish cast or greenspots do not necessarily mean that the citrus isimmature.
Often fully ripened citrus will turn greenish, called"regreening", especially late in the marketing season.
Some citrus are artificially colored to enhance theappearance of the fruits. This practice has no effecton flavor, but artificially colored fruits must be
labeled "color added."
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Orange, Juicing
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Orange, Eating, Navel
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Orange, Eating, Cara Cara
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Mandarin, Clementine
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Mandarin, Tangerine
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Mandarin, Tangelo, Mineola
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Specialty, Blood Orange
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Specialty, Kumquats*
*Shown with a juice orange for scale
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Specialty, Uniq Fruit
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Specialty, Seville Orange
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Grapefruit: White, Red, Pink
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Lemon: Standard & Meyer
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Pomelo
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Lime: Standard, Key, Kaffir, Yuzu
K affir
Yuzu
Standard
K ey
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Selection Factors - Grapes
Properly handled grapes exhibit a healthy ³bloom´ onthe surface without mold or leaking fruit.
Firmly attached to predominantly green, pliable stems,
with minimal shatter. Dried out brown stems are a signof age and/or poor handling.
All types should appear plump, firm, deeply anduniformly colored throughout.
Bleached areas around the stem or grapes lacking fullcolor are likely to be immature and not fully flavored.
Grapes that are well ripened are ³ambered´ (yellowishcast or straw colored tinge most pronounced near thestem).
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Grapes: Green, Red, Black
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Grapes, Specialty:
Concord & Champagne
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Unit 12 ± Berries Blueberry
Strawberry
Raspberry
Blackberry
Gooseberry Cranberry
Currants
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Selection Factors - Berries
All berries should appear plump, firm, deeplyand uniformly colored throughout.
Dull, uneven coloration (white or green areas,especially directly beneath the stem) indicatesimmaturity.
No attached stems or leaves (with the
exception of strawberries).
No mold growth or leaking berries.Packaging material should not show
significant staining.
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Blueberry
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Strawberry
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Raspberry
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Blackberry
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Gooseberry
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Cranberry
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Currants: Red, Black, White
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Unit 12 ± Stone Fruit Nectarine
Yellow or White
Peach
Yellow or White
Plum
Green, Red, Black, Italian
Apricot Sweet Cherry
Sour Cherry
Specialty
Pluot
Aprium ³Donut-Type´
Peach
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Selection Factors for Stonefruit Stonefruit should be firm,
plump, uniform and richlycolored with a slight softeningalong the crease (if applicable).
Peaches and nectarines shouldhave a full yellow-orange (or white to ivory) ground color with no green shades, particularly near the stem end.
Plum color should be dark andwell developed, indicative of variety.
The most important indication of good flavor and maturity insweet cherries is dark, even color with bright, glossy, plump-looking surfaces. The Bing
variety should range from deepmaroon or mahogany red to black, for richest flavor. Lambertand Morello cherries should bedark red. Queen Anne areyellowish with a red-orange blush.
Fruit should not exhibit evidenceof shriveling, bruises, mealytexture, discoloration or browning of the flesh.
Do not store unripe stonefruit between 36-46°F.
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Nectarine
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Peach
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Plum
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Apricot
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Sour Cherry
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Specialty Stone Fruits
Apriums
Pluots
³Donut-type´ Peach
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Unit 12 Study Questions
1. Strawberries with white shoulders are of what quality?
2. What are the ripening characteristics of the berry category?
3. A light grayish "bloom" on blueberries indicates .
4. A light green blush present on grapefruit and oranges,normally is a sign of:
5. Citrus fruits are likely to have high juice content if
they_____.6. Is skin color a reliable indication of quality for citrus fruits?
7. What is the skin color between the red blush areas on peachesand nectarines called? And what does it indicate?
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Unit 13 ² Bananas, Melons, Specialty
Fruits, Nuts and Seeds
Based upon lectures and assigned readings, you
should, by the end of this class, be able to« Visually recognize and use proper terms to
refer to bananas, melons and specialty fruits,
nuts, seeds and legumes as presented in lab
sessions;
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Unit 13 ² Bananas, Melons,
Specialty Fruits, Nuts and Seeds
List and explain the selection factors whenpurchasing bananas, melons, specialty
fruits, nuts, seeds and legumes;
Describe basic storage considerations for
nuts, seeds and legumes;
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Unit 13 ² Bananas, Melons,
Specialty Fruits, Nuts and Seeds
Compare and contrast the members of the
following family groups based on potential
culinary use. Focus on similarities and/or
differences in terms of identity, texture,
flavor and suitability for use in a variety of applications.
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Banana and Plantain Banana
Standard or
common
Plantain
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Selection Factors
Bananas and Plantains Bananas which are firm,
bright in appearance, and
free from bruises or other
injury.
The stage of ripeness is
indicated by the skin color.
Bananas with green tips or
with practically no yellowcolor have not developed
their full flavor potential.
Bruised fruit (which means
rapid deterioration and
waste); discolored skins (a
sign of decay).
A dull, grayish, aged
appearance (showing the
bananas have been exposed
to cold and will not ripen properly). Store above
60° with adequate air
circulation.
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Melons Cantaloupe
Galia
Honeydew
Casaba
Charentais (French
Breakfast Melon)
Cranshaw
Watermelon
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Cantaloupe
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Galia
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Selction Factors
Smooth-Skin Melons Maturity is shown by a
waxy feel and a yellowishwhite to creamy rind color (honeydew should nothave green or stark whitecolorations).
Well-shaped, spherical
and heavy for size.
Ripeness in bothsmooth and netted-skinned melons is
shown by a slightsoftening at the blossom end and thedevelopment of a
characteristic melonaroma.
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Honeydew
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Casaba
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Charentais (French Breakfast Melon)
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Cranshaw
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Watermelon-Red and Yellow Well developed ground color indicates maturity/ripeness onwatermelon (no pale green or
white underside). Watermelons should havesmooth, bright rinds, free frombruises, soft spots or cracks.
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Specialty FruitsFigs
Black Mission
Brown Turkey Kadota
Guava
Mango
Standard
Ataulfo
Papaya
Passion Fruit
Persimmon
Fuyu
Hachiya
Pineapple
Pomegranate Starfruit (Carambola)
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Figs
BlackMission
Kadota
Brown
Turkey
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Guava
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Papaya
Ripe Stage Unripe Stage
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Persimmon
There are twovarieties: the dark orange,
acorn-shaped Hachiya andthe light orange, flat-
bottomed Fuyu.
The Hachiya has hightannic acid content and
needs to be fully ripened before use.Fuyu Hachiya
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Pomegranate
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Starfruit
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