Transcript Fruits - FamilyConsumerSciences.com

Fruits
FYI
And
The Test Review!!
Nutrients
Vitamin C
Carbohydrates
Dietary Fiber
Iron
Potassium
Phytochemicals
Folic Acid
Beta Carotene
and
Magnesium
A Fruit is the part of a plant
that holds the seeds.
1.
2.
3.
4.
5.
6.
Berries
Melons
Citrus Fruits
Drupes
Pomes
Tropical Fruit
A Fruit is the part of a plant
that holds the seeds.
BERRIES
Small fruits that are juicy and have thin skins
have a thick rind or outer skin
Citrus Fruits
Besides a thick rind, citrus fruits have a thin
membrane separating inner flesh segments.
Drupes
A single hard seed also called a pit or stone
Types of Cherries
Queen Anne
&
Bing Cherries
Pomes
has 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
Naturally sweet a
yellow tinge when
ripe.
Available in late
September - March
Bosc
Bartlett
Great for cooking,
spicing and sauces.
Juicy and Sweet.
Available in late
September January
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
#5
Gala
#4
Macintosh
#3
Fuji
#2
Granny
Smith
#1 Red Delicious
Tropical Fruits
are grown in tropical and subtropical climates.
“The Star Fruits”
Cherimoya
The flavor is like a blend of
strawberries, pineapples
and bananas
***Also known as a
custard apple***
Lychee
the flesh is creamy
white, juicy and sweet
Sapote
Has a vanilla
peachy taste
Star
Apple
Rambutan
Lushious fruit
from Sri Lanka
Produce
Fresh fruit and vegetables are agricultural
products known as produce.
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.
Fresh Fruit and
vegetables are
agricultural products
known as produce.
Immature
Fruits that are picked
too soon are called
immature.
They are small and
have poor color and
texture.
Immature Fruit
NEVER ripens
Regreening
Oranges 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 Browning
Oxygen 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 Fruit
Adding 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 Fruits
When 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
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.
The Calories don’t change!
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!