Eating FRUIT will help you have a grape day!!!

Learning Targets I can identify the classifications of fruit. I can describe a variety of ways to prepare fruit. I can utilize my team working skills to plan a delicious fruit pizza with my kitchen group.

Fruit Classifications Berries – Small juicy fruits with thin skins – Cranberries, Blueberries, Raspberries Drupes – Outer skin covering soft, fleshy fruit; has a pit. – Plums, Cherries, Peaches Pomes – Central, seed containing core w/ thick flesh. – Apples, Pears

Fruit Classifications Cont. Citrus – Thick outer rind; thin membranes separating flesh into segments. – Oranges, Grapefruit, Limes Melons – Large, juicy fruit w/ thick skin & many seeds. – Cantaloupe, Watermelon Tropical – Grown in warm climate, exotic. – Bananas, Figs, Papayas, Kiwi

Nutritional Value of Fruit Each fruit has a unique blend of nutrients. In general fruit is… HIGH in vitamins LOW in fat Great source of FIBER Best source of Vitamin C

Tips for Purchasing Fruit… Quality – Ripe Fruit Top eating quality. – Underripe Fruit Full sized but not ready to eat. – Immature Fruit Not yet full size. When Purchasing… – Buy just what you use – consider your needs. – Look for Ripeness. – Avoid damaged, bruised fruit.

Storing Fresh Fruit Underripe Store at Room Temperature Ripe Store in a Cool Place (Refrigerator)

The Science – COOL!!! “Enzymatic Browning” When the air turns the fruit brown. Use acid to prevent. (Juice, 7-Up)

Ways to Cook Fruit In Liquid – Retains shape, loses nutrients. Broiling – goes quickly. Frying – “Sautéing” or “Deep Frying”, retains shape and tenderizes. Microwaving – Even sized pieces important + moisture = cooks faster.

Assignment: Fruit Scramble Due Tuesday Beginning of Class