2. Fruit Identification 20

3. Objective
Recognize different containers and terms used for produce packaging.

4. Packing Fresh Produce
Each type of produce is packed in a container that is suited to its size, shape, and texture
Individuals responsible for ordering, purchasing, or using produce should be familiar with terms commonly used in packing
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5. Packing Fresh Produce

6. Objective
Explain the grading process for fruits in the United States.

7. Grading
The United States Department of Agriculture (USDA) develops grade standards and provides grading and inspection services throughout the country
Grade categories for fresh fruits are different for each type of fruit
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8. Grading Grade categories for canned or frozen fruits
US Grade A or Fancy
US Grade B or Choice
US Grade C or Standard

9. Objectives
Identify the most common fresh fruits used in commercial foodservice.
Apply various quality factors when selecting fresh fruits.
Recall seasons for a variety of fresh fruits.

10. Citrus Fruit
Most citrus is packed in a case size equivalent to four-fifths of a bushel, with a net weight of 38 to 40 pounds
Weight is a key indicator of quality because heavier fruit generally has greater juice content and is more desirable

11. Grapefruit
Florida and Texas are the leading producers in the United States
Available year-round, but peak from September through June
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12. Grapefruit
White and pink are the two categories of grapefruit

13. Tangerines and Mandarins
Tangerines are part of the mandarin category of citrus fruits that have an easy-to-peel skin
In the United States, most mandarins are grown in Florida and are available October through May
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14. Tangerines and Mandarins
Clementine is a popular variety imported from Spain
Mineolas and tangelos are hybrids of tangerine and grapefruit

15. Limes
Tahiti
Larger, oval fruit with a thicker skin and dark-green color
Persian lime is most popular variety
Mexican
Smaller, lighter-colored fruit with thin skins
Key lime, cultivated in the Florida Keys, is the best-known variety

16. Lemons
Should have fine-textured skin and relatively heavy weight for their size
Deep yellow color is a sign of maturity and less acid
California and Arizona provide most of the US production of lemons year-round

17. Oranges
Florida is the nation’s number one producer, followed by California and Arizona
Bumpy-skinned oranges are usually thick skinned, easier to peel, and best for eating out of hand
Smooth-skinned oranges are usually harder to peel and are reserved for juicing

18. Varieties of Oranges Valencia Grown in both Florida and California
In season from February through October
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19. Varieties of Oranges Navel Grown primarily in California
Slightly thicker skin makes them easier to peel
In season from November through May
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20. Varieties of Oranges Blood
Originally from Mediterranean island of Malta and used in Maltaise sauce
In season from March through May

21. Apples and Pears Popular since ancient times
Grow abundantly in all regions of the world and store well without refrigeration
Great source of dietary fiber

22. Apples
Grown in most parts of the country, but production is led by Washington State
Apples may be sprayed with a food-grade wax for appearance and to hold moisture
Look for a bright fresh appearance with appropriate color
Should be firm to the touch and not mushy
Skins should be smooth and free of bruises
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23. Apples
Refrigerated and controlled atmosphere storage allows apples to stay at their peak for months
Firmer, tart apples are better for cooking, baking, and applesauce
Sweeter, softer fleshed apples are better for eating fresh

24. Eating Apples Cortland Fine-grained white flesh that resists browning
Available from September through November
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25. Eating Apples Gala Crisp sweet mellow flavor
In season from August through March
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26. Eating Apples McIntosh
Fine-textured flesh and a pleasant sweet-tart flavor
In season from September through June
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27. Eating Apples Red Delicious Most popular variety in the US
Crisp texture and sweet, mild flavor
Available year-round

28. Cooking and Baking Apples
Granny Smith
Favorite baking and cooking apple of chefs and pastry chefs
Extremely crisp texture and a robust tart flavor
Available year-round
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29. Cooking and Baking Apples
Newton Pippin
Tart flavor and firm flesh
In season from September through June
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30. Cooking and Baking Apples
Northern Spy
Yellowish flesh and a tart flavor
Available from October through April

31. All-Purpose Apples Braeburn Sweet-tart and juicy with crisp texture
Available from October through July
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32. All-Purpose Apples Fuji Crisp texture and mild sweet flavor
Available year-round
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33. All-Purpose Apples Golden Delicious
Sweet, mellow flavor and moderately crisp texture
In season year-round
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34. All-Purpose Apples Jonagold
Blend of Jonathan and Golden Delicious varieties
Sweet-tart flavor and crisp texture
Available September through March
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35. All-Purpose Apples Jonathon Slightly acidic with crisp flesh
Available year-round
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36. All-Purpose Apples Rome Beauty
Sweet, slightly juicy flesh and a favorite for baked apples
In season September through July

37. Pears
Most can be stored for several months or longer under refrigeration and ripened at room temperature when needed
Commonly packed in a 45-pound case
Case counts for pears range from 70 to 245 per case
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38. Pears Ripe pears yield slightly to a gentle squeeze
Avoid pears that are scarred or have soft spots
Pears allowed to ripen on the tree tend to have a gritty texture
Pear varieties differ in size, shape, and season

39. Pear Varieties Anjou Very flavorful variety
Available October through April
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40. Pear Varieties Asian pear (apple pear)
Sweet, firm, crisp, and fragrant
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41. Pear Varieties Bartlett Most popular pear
Red Bartlett with deep ruby skin is also available
In season July through December
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42. Pear Varieties Bosc Quite juicy with a distinctive shape
In season September through April
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43. Pear Varieties Comice Soft textured and bruises easily
In season October through March
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44. Pear Varieties Seckel Smallest variety and often quite sweet
Available October through April

45. Stone Fruits Fruits in this group all have pits or stones
Often called tree fruits or drupes
Season is short and peaks during the summer months

46. Apricots Fragrant with juicy, yellow fruit In season June through July
Due to short season, much of the crop is canned, dried, or preserved
When picking fresh, avoid greenish, hard fruit or overly soft or bruised fruit

47. Peaches In season May to October
Clingstone peaches: difficult to separate fruit from the pit; used for canning
Freestone peaches: pits are easy to remove; most popular for eating fresh
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48. Peaches Commonly packed in a 20-pound case
Look for peaches that are slightly firm because they ripen quickly
Avoid hard or green peaches or fruit with bruised or broken skin

49. Nectarines
Similar flavor and texture as peaches, but are not in the same family
Look for the same ripeness and qualities factors as with peaches
©Draz-Koetke/Goodheart-Willcox Publisher

50. Cherries Two categories of cherries
Sweet (dessert) cherries: best for eating fresh; commonly packed in 18- or 20-pound case
Sour (pie) cherries: best for cooking, baking, or preserving
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51. Cherries
Should have good color for their variety and be firm and good-sized
Flavor is the most important consideration
In season June to August

52. Varieties of Cherries Bing Sweet, rich flavor
In season June through August
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53. Varieties of Cherries Montmorency
Main variety of sour cherry grown commercially in the US
Available June through August
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54. Varieties of Cherries Rainier (Golden Bing)
Sweet delicate flavor and fine-textured flesh
Available June through August

55. Plums European plums Japanese plums oval shape; bluish-purple color
come in a variety of colors—red, yellow, orange, green, but not purple
Japanese
European
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56. Plums Plums are traditionally available from May to October
They should have good color for their variety and a firm texture that yields slightly to pressure

57. Berries
Most berries are expensive with delicate texture and a relatively short shelf life
Traditionally available during the spring and summer months
In the off-season, berries are imported from tropical regions and the Southern Hemisphere
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58. Berries Packed by volume rather than by weight
Should be firm, plump, bright colored, and free of dirt, insects, or mold
Juice stains at the bottom of the container indicate deterioration
Store at 33°F to 38°F (1°C to 3°C)

59. Varieties of Berries Blackberry Plump with excellent juice content
Less delicate than most berries
In season June through September
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60. Varieties of Berries Blueberry Should be plump and firm
Grown all over the United States and Canada
Available June through September
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61. Varieties of Berries Cranberry
Good shelf life, freeze well, sturdy and easy to handle
Should have even bright red color and a springy texture
In season September through January
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62. Varieties of Berries Currant
Small round fruit with intense tart flavor
Red currants: more tart with a delicate texture
Black currants (cassis): more fragrant, less juicy
Used for jellies, preserves, flavoring vinegars, liquors, and sauces
Available June through August
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63. Varieties of Berries Raspberry Red: slightly tart intense flavor
Golden: specialty item gaining popularity
Black: dark blue to purple color, less common
In season May through August
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64. Varieties of Berries Strawberry
Distinctive heart shape, seeds on the outside
Look for bright-colored berries with shiny skin, fragrant aroma, and sweet flavor
In season May through July

65. Grapes
Table grapes are eaten fresh and are often used in salads, pastries, and fruit plates
Traditional season for table grapes is summer and fall
The majority of grapes consumed in the US come from California
Grapes from other eastern states are most often used in canning and preservation
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66. Grapes Flavor does not improve or ripen after grapes are picked
Look for compact bunches with plump fruit and good color for their variety
Reject grapes with dry, brittle, or moldy stems or with a large number of empty spots on the clusters
Often packed in 22-pound cases

67. Grape Varieties Concord Round purple grapes with seeds and soft fruit
Often used for jelly and juice
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68. Grape Varieties Corinth (Champagne)
Long clusters of tiny red seedless grapes
Often called champagne grapes probably because they resemble champagne
bubbles, but they are not used to produce champagne
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69. Grape Varieties Flame Seedless
Cross of Thompson Seedless and red varieties
Red seedless grape with sweet flavor
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70. Grape Varieties Red Globe Red grape with seeds
Large clusters of plump, large round fruit
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71. Grape Varieties
Ribier
Black, large round fruit with seeds
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72. Grape Varieties Thompson Seedless Most popular variety of table grape
Green oblong fruit with a juicy mild flavor

73. Melons Cantaloupe, honeydew, and watermelon are most common types
Less common varieties include
Crenshaw (Cranshaw): large with striped, green skin and salmon-colored flesh
Casaba: tough, wrinkled yellow skin and white flesh
Santa Claus or Christmas: large, green oval melon with slightly netted skin and light-colored flesh

74. Cantaloupe Deep orange-colored flesh and green inner rind
Juicy, fragrant, and very sweet when ripe
Ripe melons have an indentation where the stem was attached
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75. Cantaloupe Do not ripen or become sweeter after they are picked
June through August are prime months for US growers
In other months, much of the melons come from Mexico and Central America
Commonly packed in a 30-pound case and 18 count is the most requested size

76. Honeydew Pale green to white flesh noted for its sweetness
Ripens at room temperature
Packed in a 20-pound case, commonly 6 or 8 count
Peak between May and November

77. Watermelon Hundreds of varieties
Flesh ranges from light pink to deep crimson to golden yellow
Quantity, size, and color of the seeds also vary
Usually sold by weight
©Maks Narodenko/Shutterstock.com
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78. Watermelon Ideal storage temperature for watermelons is 55°F (13°C)
Best sign of ripeness is a pale yellow underside

79. Tropical and Exotic Fruits
Many fruits used in commercial kitchens are grown in tropical climates and imported to the US
Bananas and pineapples are tropical fruits that are considered kitchen staples

80. Bananas Nutrient dense, providing potassium and vitamins A and C
Available year-round
The US imports most of its bananas from Central America
Picked green then shipped and stored at 55°F (13°C)
Ripen at 59°F to 68°F (15°C to 20°C)
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81. Bananas Cavendish is the most common variety eaten in this country
Finger
bananas
Cavendish
bananas
Plantain
Smaller, sweeter finger bananas are available in yellow and red varieties
Plantains are a larger member of the banana family often used as a starchy vegetable

82. Dates The fruit of certain varieties of palm trees
Amber-colored, thumb-size fruit with thin skin and extremely sweet,
sticky flesh
Often used in a dried or semidried form
Available year-round

83. Figs Most popular varieties include Calimyrna: greenish-yellow skin
Mission: deep purple to black color
Kadota: light green skin that ripens to amber color
©kaband/Shutterstock.com
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84. Figs Fresh figs are in season May to October
Tray packed in flats because of their delicate texture
Short shelf life; can become overripe, mushy, and sour if not used promptly

85. Kiwifruit Size of an egg with distinct inedible, brown fuzzy skin
Soft-textured flesh is deep green with tiny black seeds
Tray packed in single layer, 8-pound cases
©Roman Samokhin/Shutterstock.com

86. Mangoes Fragrant and juicy when ripe with a large seed at their core
Grown in tropical regions of the world
©Tim UR/Shutterstock.com
and available year-round
Yellow, red, or orange skin indicates ripeness
Mangoes will ripen at room temperature

87. Papayas Grown throughout the tropical regions of the world
Pear-shaped fruit with sweet orange flesh and a central cluster of round black seeds
©Yeko Photo Studio/Shutterstock.com
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88. Papayas
Look for skin that is at least half yellow as a sign of ripeness
Can be ripened at room temperature
Available year-round and packed in 10-pound cases of 9 to 12 count

89. Pineapples
Hawaii produces the majority of pineapple consumed in the US
Do not ripen after harvest; must taste to determine ripeness
©Maks Narodenko/Shutterstock.com
Most commonly packed in a 20-pound, single-layer case
Available year-round

90. Carambola (Star Fruit)
Oval yellow fruit with five ribs
Looks like a five-point star when sliced
Thin skin and crisp, sweet, slightly acidic flavor
©jogkofoto/Shutterstock.com

91. Cherimoya (Custard Apple)
Native to South and Central America
Looks like a stout green pinecone with creamy white flesh
Sweet fragrant flavor and black seeds
©picturepartners/Shutterstock.com

92. Guava Golf ball-sized fruit with green skin and pink or yellow flesh
Desirable for its juice, which is used in tropical drinks, sauces, and preserves
©Vinicius Tupinaba/Shutterstock.com

93. Kiwano (Horned Melon) Spiked oval orange fruit with thick skin
Tart juicy interior
© Viktar Malyshchyts/Shutterstock.com

94. Kumquat Small thumb-sized citrus fruit with virtually no juice
Rind and flesh are eaten and provide a fragrant and tart citrus flavor
©Nattika/Shutterstock.com

95. Lychee Small reddish-skinned fruit with white inner flesh
Sweet, juicy, subtle flavor
Popular in Asian cuisines
©Viktar Malyshchyts/Shutterstock.com

96. Passion Fruit Small round fruit with a thick bumpy purple skin
Interior of seeds covered with a golden pulp
Tart fragrant flavor with floral notes
Pulp or juice is used in a wide variety of pastries and frozen desserts
©Serhiy Shullye/Shutterstock.com

97. Persimmon Looks like an orange tomato
Tart and fragrant flesh when ripe
Soft texture when ripe
Often used as a purée
©photolinc/Shutterstock.com

98. Pomegranate Round fruit with a thick red skin
Interior holds seeds surrounded by a layer of crimson fruit
Mild sweet flavor
©Roman Samokhin/Shutterstock.com

99. Prickly Pear (Cactus Pear)
Fruit of a desert cactus, about the size of an egg
Thick bumpy olive- to purple-colored skin
Reddish-purple fruit with the texture of watermelon
©marco mayer/Shutterstock.com
Flesh is abundant with small seeds, so it is commonly puréed

100. Objective
Explain methods used for processing fruits.

101. Processed Fruits
Fruits are only fresh after they are harvested and the growing season for most fruits is short
Fruits are preserved to enjoy year-round through
drying
canning
freezing

102. Dried Varieties in most commercial kitchens include
raisins (dried grapes)
sultanas (dried green grapes)
prunes (dried plums)
dried currants
dried apricots
dried cherries
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103. Dried Store in a sealed container to preserve flavor
Often rehydrated or moistened before using

104. Canned Often more economical than fresh fruits and require less labor
Come packed in water or various concentrations of sugar syrup
Heavier syrups are used to preserve the shape of more delicate fruits

105. Frozen Often retain more of the fresh fruit flavor than canned fruit
Fruit can be individually quick frozen (IQF)
They can also be frozen in syrup or with added sugar
Added sugar adds flavor and keeps fruit from fully freezing, helping to preserve the shape and texture of the fruit

106. Fruit Identification
Seckel Pear
Lemon
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107. Fruit Identification
Raspberries
Northern Spy Apple
continued

108. Fruit Identification
Papaya
Newton Pippin Apple
continued

109. Fruit Identification
Valencia Orange
Nectarine
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110. Golden Delicious Apple
Fruit Identification
Golden Delicious Apple
Bing Cherries
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111. Corinth (Champagne) Grapes
Fruit Identification
Corinth (Champagne) Grapes
Currants
continued

112. Fruit Identification
Red Delicious Apple
Honeydew
continued

113. Fruit Identification
Tangerine
Red Globe Grapes
continued

114. Fruit Identification
Pineapple
Bosc Pear
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115. Fruit Identification
Granny Smith Apple
Strawberries
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116. Fruit Identification
Blood Orange
Braeburn Apple
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117. Fruit Identification
Kiwifruit
Jonagold Apple
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118. Japanese and European Plums
Fruit Identification
White Grapefruit
Japanese and European Plums
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119. Fruit Identification
Cortland Apple
Bartlett Pear
continued

120. Fruit Identification
Dates
Cranberries
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121. Persian Lime and Key Lime
Fruit Identification
Flame Seedless Grapes
Persian Lime and Key Lime
continued

122. Rainier (Golden Bing) Cherries
Fruit Identification
Fuji Apple
Rainier (Golden Bing) Cherries
continued

123. Fruit Identification
Blackberries
Asian Pear
continued

124. Fruit Identification
Ruby Grapefruit
Blueberries
continued

125. Fruit Identification
Rome Beauty Apple
Apricots
continued

126. Fruit Identification
Clementine
Ribier Grapes
continued

127. Fruit Identification
Comice Pear
Watermelon
continued

128. Fruit Identification
Concord Grapes
Jonathon Apple
continued

129. Fruit Identification
Figs
Anjou Pear
continued

130. Fruit Identification
Cantaloupe
Navel Orange
continued

131. Thompson Seedless Grapes
Fruit Identification
Montmorency Cherries
Thompson Seedless Grapes
continued

132. Fruit Identification
McIntosh Apple
Peaches
continued

133. Fruit Identification
Mangoes
Gala Apple
continued

134. Finger Bananas, Cavendish Bananas, Plantain
Fruit Identification
Finger Bananas, Cavendish Bananas, Plantain