Transcript Fruits PowerPointx

Fruits
What you should know about this
naturally healthy category of foods
Berries
http://www.nytimes.com/2009/07/22/dining/22currant.html?_r=0
 Small
 Juicy
 Thin skins
 Examples: blackberries, cranberries, blueberries, red and
black raspberries, gooseberries, strawberries, currants,
grapes
Drupes
http://www.loveandoliveoil.com/2013
/09/damson-plum-gin-jam.html
 Outer skin covering
 Soft, fleshy fruit
 Single, hard seed
(called a stone or pit)
 Examples: cherries, apricots, nectarines, peaches, plums
Citrus Fruits
 Thick outer rind
http://sdoeden.areavoices.com/2011/03/25/weekendbaking-theres-a-kumquat-in-my-cookie/
 Thin membrane that separates
flesh into segments
 Good source of vitamin C
 Examples: oranges, tangerines, tangelos, grapefruits,
kumquats, lemons, limes
Pomes
 Central core
 Core contains seeds
 Thick layer of flesh
 Examples: quince, loquat,
medlar, apple, pear
http://www.telegraph.co.uk/gardening/gardeningadvice/793
0936/Recipes-for-your-garden-fruit.html
Melons
 Large, juicy fruits
 Thick rinds
 Many seeds
 Part of the gourd family
http://www.foodsubs.com/Fruitmel.html
 Examples: cantaloupe, casaba, honeydew, crenshaw,
Persian, and watermelon
Tropical Fruits
 Grown in warm climates
 Considered somewhat exotic
 Many species or varieties
throughout the world
http://photogabi.com/2012/10/project-365-day012-african-horned-melon/
 Examples common in the United States:
avocados, bananas, figs, dates, guavas, mangos, papayas,
persimmons, pineapples, pomegranates, kiwifruit
Nutritional Value
 High in vitamins
 Which category is high in vitamin C?
 Good source of fiber
 Usually low in fat
 Anybody know the one exception?
 Rich in phytochemicals
 Many contain high amounts of sugar (fructose)
Selecting Fruit
 Ripe = top eating quality
 Underripe fruits are full size but not yet at their top eating
quality
 Decent color and fragrance
 Continue to ripen at room temperature
 Immature Fruits – Not yet full size
 Small, poor color, lack flavor and appropriate texture
 Do not ripen at room temperature
 Look for crisp, bright colors
 Avoid bruises, spots, bug bites, or sticky areas
Selecting Fruits cont.
 Seasonal and Local Fruits
 Buy in growing season
 Less packaging
 Less carbon footprint
 Less loss of nutrients, higher quality
 Cost less
Organic Fruits
 Organic Fruits
 No use of synthetic fertilizers or pesticides
http://www.theaquaponicstore.com/Aqua
Organic-Organic-Fish-Food-s/126.htm
Tips for Buying Fresh Fruit
1. Buy only what you can use in a short period of time.
2. Pay attention to ripeness and freshness.
3. Avoid bruised, soft, damaged, or immature fruits.
4. Consider what you will be using the fruit for.
Storing Countertop Fruits
 Do:
 Place in vented bag or bowl
 Keep out of direct sunlight
 Place 1 apple for every 7 pieces of fruit in bag or bowl
 Apple ethylene speeds ripening
 Do not:
 Store in sealed bag
http://www.fromvalskitchen.com/2011/food-forthought-buying-grapes/
Storing Refrigerated Fruit
 Do:
 Keep in perforate plastic bags
 Keep in produce drawer
 Separate fruits from vegetables (decreases damage from
ethylene produced by fruit)
 Use within a few days
Preparing Fruits
 Always wash fruits before cooking or eating under cool,
running water
 Even wash fruits before peeling or removing rinds
 Never let fruits soak; this may remove flavor and water-
soluble nutrients
Ethylene
 Ethylene is a natural plant hormone
 Affects growth, development, ripening, and senescence
(aging) of all plants
 Quantity produced varies for different fruits and vegetables
Enzymatic Browning
 Some fruits darken when exposed to air
 Chemical process involving the enzyme polyphenoloxidase
 To prevent this, coat with a form of ascorbic acid
 Citrus juices, Fresh Fruit
 Occurs in pears, apricots, peaches, bananas, apples,
grapes, etc.
Cooking Fruits
 Changes that occur:
 Cellulose softens (easier to digest)
 Colors change
 Nutrients may be lost
 Flavor mellows
 Methods for cooking
 Baking, broiling, poaching, frying, sautéing, microwaving,
etc.
Summing Up
 Fruits should be purchased and handled carefully.
 Contain many vitamins and fiber.
 Can be eaten or prepared in many different forms.
 Tomorrow we will discuss various forms:
 Canned, fresh, dried, frozen, etc.