2. Fruits Section 26-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Fresh Fruit (See pages 572-573.) Citrus Fruits. Pomes. Melons. Grapes. Berries. Tropical Fruits. Drupes. Exotic Fruits. Fruit is composed of carbohydrates, water, vitamins, minerals, and fiber.

4. Section 26-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Purchasing Fruit USDA grading is voluntary. –U.S. Fancy—Premium. –U.S. No. 1—Good. –U.S. No. 2—Medium. –U.S. No. 3—Low.

5. Section 26-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Purchasing Fruit (continued) Sold ripe or unripe. By count or weight. In flats, lugs, or cartons. Fresh, frozen, canned, or dried form.

6. Section 26-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Purchasing Fruit (continued) Canned Fruit: Packed in heavy or light syrup, water, fruit juices, or "solid pack." Frozen Fruit: Available IQF; Grades A– Premium, B–Choice, C–Standard quality. Dried Fruit: Used in compotes and chutneys; Must be rehydrated before use.

7. Section 26-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cooking Fruit Broiled. Grilled. Baked. Sautéed. Deep-Fried. Fondue. Poached. Simmered.