Fruit

MypLate Daily recommended intake: Girls 14-18 1 ½ cup Boys 14-18 2 cups

What are fruits In botany a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seeds In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species. Fruits are classified into six categories: Berries Drupes, Pomes. Citrus, Melons Tropical.

FRUIT CLASSIFICATIONS BERRIES CITRUS FRUIT DRUPES MELONS POMES TROPICAL FRUIT Fruits are divided into groups according to their physical characteristics.

BERRIES small juicy fruits with thin skins and lots of tiny pits. Strawberries blackberries raspberries grapes Cranberries Except for cranberries, all are highly perishable. Soften with freezing, but make very good jams, jellies and preserves.

Blackberries Cranberries Blueberries Boysenberries Red Raspberries Gooseberries Strawberries Grapes

DRUPES Outer skin, usually pulpy and succulent middle layer, and a  hard and woody inner shell usually enclosing a single seed. Cherries Peaches Apricots Plums

Cherries Peaches Apricots Plums Nectarines Prunes

POMES Central, seed containing core, with many seeds and thick layer of fibrous flesh. Apples, Pears

Apple Pears

CITRUS FRUIT oranges grapefruit lemons limes tangerines Thick, bitter outer rind with soft layer of pith. Flesh separates into segments of sections.

Oranges Grapefruit Kumquats Limes Tangerines Lemons

MELONS Large, juicy fruit with thick rinds and many seeds in the center. Watermelon Cantaloupe Honeydew

Cantaloupe Honeydew Watermelon

TROPICAL FRUITS Grow in warm climates and are often considered exotic. pineapples, mangoes, Papaya kiwi Coconut bananas dragonfruit Grow in warm climates and are often considered exotic.

Avocados Dates Papayas Bananas Guavas Coconut Figs Mangos Pineapples Pomegranates Kiwifruit

Nutritional Value Citrus fruits provide high amounts of Vitamin C and prevent scurvy (limes) Orange fruits (melons, apricots, peaches) contain large quantities of beta carotene (Vitamin A) Significant source of fiber Contribute phytochemicals (antioxidants)

Available Forms of Fruit Fresh Canned – watch for added sugars and syrups, also pick cans with NO dents or bulges Frozen – can soften and destroy texture of fruit, can be sweetened or unsweetened Dried – Most fruits are available in dried form. Can be packaged or sold loose. Watch for use of sulfur in processing, can cause allergies and mar flavor

BEST BUY FRESH-buy in season CANNED-less expensive than fresh, especially store brands FROZEN-less expensive than fresh Choose dried fruits that are fairly soft and pliable. Fresh fruits- buy what you will use in a short time look for freshness and ripeness signs avoid bruised, soft, damaged or immature fruits Choose cans which are free from dents, bulges, and leaks. Jars should be free of cracks and chips. Choose frozen fruits that are clean, undamaged, and frozen solid. DRIED-size generally determines the price-large pieces cost more

SELECTING FRUITS MATURITY RIPENESS Reached it full size Top eating quality Color Fragrance Press lightly to see if it give slightly Retail customers use ripeness and maturity to judge the quality of fresh fruits. The test for ripeness is-pressing gently it will give slightly. Underripe fruits are fruits that are full sized but have not reached peak eating quality. Immature fruits are those that have not reached full size and should not be confused with underripe fruit.

Purchasing and Storing Buy fresh fruit, locally grown, in season Fruit spoils rapidly, use quickly. Ripen drupes (apricots, peaches, avocado) in brown paper bags Refrigeration slows down spoilage Check for bruises, cuts, mold and softness Buy in small quantities, just what you need Smell fruit, should be fragrant. Feel it’s weight, ripe fruit feels “heavy”. Check color – green can indicate underripeness. Some fruits will be soft to the touch

Preparing fruit Enzymatic browning – many fruits exposed to air will turn brown (ex: bananas, apples). Using lemon juice or acidulated water will help prevent this. Fruits should be carefully washed before use, especially in foreign countries. Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).

Methods of cooking Cooking in liquid – ex: apple sauce, poached pears Baking – ex: baked bananas, apples Broiling – bananas, grapefruit, pineapple Frying – apples, bananas Microwaving – apples

MENU PLANNING SALADS SOUPS BREADS SAUCES DESSERTS MAIN DISHES BEVERAGES FRUIT BRINGS DIVERSITY TO MENU PLANNING

Fruit you may not know cherimoya dragonfruit mangosteen Carambola (starfruit) Rambutan lychee