Fruits

Fruits What is your favorite fruit? What is your least favorite fruit?

What is the recommendation for fruit, according to MyPlate? Girls 14-18 yrs old 1 ½ cups Boys 14-18 yrs old 2 cups

A fruit is the part of a plant that holds the seeds Nutrients in Fruit A fruit is the part of a plant that holds the seeds -Most fruits are naturally low in fat, sodium, and calories. None have cholesterol. -Fruits are sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid). -Diets rich in potassium may help to maintain healthy blood pressure. Fruit sources of potassium include bananas, prunes and prune juice, dried peaches and apricots, cantaloupe, honeydew melon, and orange juice.

-Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as fruits help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are sources of dietary fiber; fruit juices contain little or no fiber. -Vitamin C is important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy. -Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.

Identifying Fruits Fruits are sorted into six major types, based on their structure and origin

Berries Small, juicy fruits with a thin skin Fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh

Melons Thick rind, or hard outer skin Juicy, usually have many seeds

Citrus Fruits Thick rind and a thin membrane separating inner flesh segments Grow in warm regions, pulpy flesh

Drupes Fruit with a single hard seed, also called a pit or stone Soft inner flesh covered by a tender, edible skin

Pomes Fruit with several small seeds and thick, firm flesh Tender, edible skin

Tropical Fruits Grown in tropical and subtropical climates differ in skin composition and seed characteristics

Go back to your favorite and least favorite fruit What category do they fit in?

Cherimoya Custard-like texture, tastes like a blend of strawberries, pineapples, and bananas

Lychee Rough, leathery shell- native to Southern China Creamy white, juicy and sweet

Grapefruit/orange/tangerine hybrid Ugli Fruit Size of a grapefruit Grapefruit/orange/tangerine hybrid

Quince Large, round to pear-shaped Yellow, fuzzy skin. Flavor is pineapple like.

Papaya Yellow skin when ripe, edible black seeds Peel before eating, flesh is sweet and seeds are bitter

Sweet-spicy flavor- firm like a tomato Persimmon Sweet-spicy flavor- firm like a tomato

Selecting and Storing Fresh Fruits

For best quality, fruits should be picked when they are mature A mature fruit is a fruit that has reached its full size and color When a mature fruit reaches its peak of flavor and is ready to eat, it becomes a ripe fruit

Some fruits continue to ripen after they are picked. Others do not. Examples: grapes, berries, cherries, citrus fruits, pineapples, and melons do not ripen after being picked.

A fruit that is still growing and is not yet mature is an immature fruit -Immature fruits are usually small for their size and have a poor color and texture. If a fruit is picked while it is still immature, it may never ripen.

Most fruits are picked when they are mature but still under ripe Most fruits are picked when they are mature but still under ripe. An under ripe fruit is a very firm mature fruit that lacks flavor and has not reached top eating quality. -Fruits are picked when they are under ripe to prevent them from spoiling during shipping. They ripen during shipping and after you buy them. Can you think of a fruit that is picked under ripe and then ripens during the shipping process, or at your home?

How to know when a banana is ripe and ready to eat Some people think that when the green is gone, it's ripe, but it's not. The starches have not completely turned into sugars, so these will not be sweet. No wonder people say they don't like bananas.

Choosing Quality Fruit

Buy fruits that are at the stage of ripeness you want

Avoid fruits with bruised or damaged spots or decay Condition Avoid fruits with bruised or damaged spots or decay

Denseness Fruit should be plump and firm Avoid fruits that are dry, withered, very soft, or very hard

Color should be typical for the type of fruit you are buying

Ripe fruit usually has a pleasant, characteristic aroma

Fruit should be heavy for its size- that means the fruit is juicy

Shape Each type of fruit has its own characteristic shape. Misshapen fruit probably has poor flavor and texture.

What factors influence how much fruit costs? -seasonality -weather -transportation -insects

Storing Fresh Fruit

-keep at room temperature to ripen Under Ripe Fruit -keep at room temperature to ripen -to speed ripening, put in a brown paper bag (you can add an apple, which gives off ethylene, a harmless gas that helps fruit to ripen) -if you use a plastic bag for storage, make holes in the bag to allow moisture to evaporate

Bananas -keep at room temperature to ripen, uncovered -they can be refrigerated after ripening

Berries, Cherries, Grapes -sort these fruits to remove any that are damaged or decayed -refrigerate in a perforated plastic bag or container

Citrus Fruits -store at room temperature -refrigerate them uncovered for longer storage

-refrigerate cut fruits in an airtight container or plastic bag

Preparing and Serving Fresh Fruits

Wash the Fruit Wait until you are ready to use fruits before washing, otherwise moisture can encourage bacteria to grow and the fruit will spoil and get moldy Wash under cool, running water (even if you are planning to peel them) Do not soak fruits in water, because this can cause flavor and nutrients to be lost Some fruits, such as apples and oranges, are waxed (makes them look more attractive and prevents moisture loss) Food waxes are approved by the FDA……They are not water-soluble, so they cannot be washed off To remove pesticide residue and wax, you must pare a thin layer of the skin from the fruit Do not use detergent to wash fruit- it may react with pesticides and waxes to create harmful compounds

Can make them easier to peel Blanching Fresh Fruit Can make them easier to peel If you wanted to freeze a large quantity of peaches and you want to remove the skin as quickly as possible- lower the fruit gently into simmering water for about 15 seconds, then move to a bowl of ice water. Let it sit for two minutes. The skin should slide off easily.

Preventing Fruits from Darkening Some fruits have enzymes that react chemically with oxygen in the air, turning the fruit brown The longer a piece of fruit is exposed to air, the more it will turn brown

Ascorbic Acid (vitamin C) The juice of lemons, limes, grapefruits, and oranges contain ascorbic acid, so you can dip the fruit into one of these juices to prevent browning. You can also buy ascorbic acid powder to mix with water and sprinkle on the cut fruit.

What are some ideas for serving fresh fruit?

Using Convenience Forms of Fruit

Canned, Frozen, and Dried Fruits -fresh and frozen are usually more nutritious than canned and dried -canned and dried fruits are convenient and easy to store

Canned Fruits Whole, halved, sliced, pieces Light or heavy syrup Packed in water or in their own juices (no added sugar)

Usually picked at peak of ripeness- reliable, consistent Frozen Fruits Taste similar to fresh fruits, but have a softer texture when they are defrosted- freezing damages the cell walls, allowing water to run out as fruits thaw Usually picked at peak of ripeness- reliable, consistent

Dried Fruits Has a stronger flavor than fresh fruit because of water loss Store in airtight container Have a high concentration of natural sugar- reconstituting

Cooking Fruits

Several changes happen to fruit during cooking: Nutrients: heat-sensitive nutrients are lost Color: change in color, some become lighter or deeper in color Flavor: cooking gives fruit a mellower, less acidic flavor Texture and Shape: heat causes cell in fruit to lose water and grow soft

What three things destroy the nutrients in fruits and vegetables? Heat Water Air

-poaching (moist heat) Cooking Methods -poaching (moist heat) -frying -baking -broiling -grilling -microwave