Fruit Lecture

Botanical Names of Fruit Pommes = central seed containing core Surrounded by thick flesh – Apple, Pear Drupe – outer skin covering a soft, fleshy fruit surrounding a single hard stone or pit – peach, apricot Berries = small juicy fruits with thin skins blueberries, strawberries Melons – Large, juicy fruits with thick skins and many seeds – cantaloupe Citrus = thick outer rind – thin membrane separates the flesh into segments – orange Tropical/Exotic fruits – grown in warm climates- may be any of the types above. Figs, bananas, guavas

Market Forms of Fruit Fresh Dried Frozen Canned They vary in their price, availability and quality

Guidelines for selecting fruit Slightly give to touch Appropriate color for the type Well shaped Heavy for their size Pleasant smell Free from bruises, spots, and soft areas

Storage of fruits Fresh- Store in refrigerator for longer freshness (exception – when ripening a fruit) -Wash before storage except strawberries -Handle gently to avoid bruising -Ripen these fruits at room temperature: Bananas, pears,

Storage of fruits Frozen: Store in the coldest part of the freezer (not the door or top) Do not thaw until ready to use Do not refreeze after thawing

Canned Store in a cool, dry place After opening put in a plastic or airtight container and store it in the refrigerator

Dried Store in a cool, dry place in an airtight container Close or seal container tightly after use

Nutrition A. Vitamin C (ascorbic acid) Found in citrus fruits and strawberries Prevents scurvy (a gum disease) Functions: Holds skin cells together Keeps gums from bleeding Keeps walls of blood vessels healthy Helps heal wounds and prevent colds/infections

Vitamin A Found in apricots and peaches, nectarines Prevents night blindness Good sources: yellow-orange fleshed fruits 4. Function: Healthy eyes

Nutrition C. Minerals – Iron Found in meats and enriched breads/grains/cereals Prevents anemia Function is to carry oxygen in the blood Good sources: Dried fruits

Nutrition Sugar (Fructose) Carbohydrates are naturally found in fruit Functions is to provide the body with Quick Energy!

Nutrition E. Cellulose (Fiber) Non-digestible skin and pulp Function is to act as a digestive cleaner Prevents colon cancer F. Protein, Fat and Calories: VERY LITTLE FOUND IN FRUITS!

Preparation of Fruits Raw – Are most nutritious when eaten raw Enzymatic browning occurs with bananas, pears, apples 3. Ways to prevent this are: add an acid to a water solution and soak the fruit

Preparation of Fruits B. Cooking Methods 1. Simmering- To cook with moist heat just under a boil. Apple sauce 2. Stewing – To cook with a sugar syrup until soft

Preparation 3. Baking – To cook in an oven with dry heat Apple brown sugar tart 4. Microwaving – to cook using the microwave

Buying Fruits In season – When the fruits are plentiful and at their peak (in quality) 1. Cost less 2. More nutrition 3. Better quality