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Fruits
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Nutrients in Fruits Dietary Fiber Carbohydrates Fat Free Vitamin C
Potassium Vitamin A Folic Acid
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Fruit Identification Fruit: Part of the plant that holds the seeds
Specific characteristics include…
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Berries Small juicy fruits with thin skins Strawberries Raspberries
Gooseberries Grapes Blueberries Cranberries
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Melons Thick rind or outer skin Juicy Many seeds Watermelon Cantaloupe
Casaba Honeydew Santa Claus
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Citrus Fruits Thick rind Thin membrane separates inner flesh segments
Oranges Tangerine Grapefruit Ugli Fruit
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Drupes Single hard seed called a pit or stone Soft inner flesh
Covered by tender edible skin Cherries Peaches Nectarines Plums
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Pomes Thick firm flesh Tender edible skin
Central core contains small seeds Apples Pears
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Tropical Fruits Grown in tropical and subtropical climates Bananas
Guavas Papayas Mangoes
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Fresh Fruit Selection Some available all year
Others available only in season Also called Produce Mature Fruits Fully grown Full color Sometimes Ripe Mature fruit at peak of color and flavor
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Under ripe fruit is fully grown but not of eating quality yet
May ripen en route to consumer May ripen after purchase Grapes, berries, cherries, citrus pineapple and melons will not ripen after harvest
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Immature fruits Picked too soon Small Poor color and texture
Poor flavor Regreening In oranges, chlorophyll returns to surface of fruit and green appearance Bright lights of produce department can cause regreening Green oranges are as flavorful as those that are bright orange
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Qualities to Look for in Fresh Fruit
Condition Denseness Color Aroma Size Shape Buy what you will use as storage has specific guidelines
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Storing Fresh Fruit Under ripe Fruits – Room temperature – to speed up ripening use a brown paper sack Bananas - Uncovered at room temp Berries, Cherries, Grapes – Refrigerate in perforated plastic bag or uncovered in crisper section Citrus Fruits – Room temperature or refrigerate for longer life
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Fresh Fruit Preparation
Always wash under cool running water Do not soak…flavor and nutrients will be lost Do not use detergent Some are waxed for appearance…on GRAS List Enzymatic Browning…Oxidation Flesh turns brown Flesh reacts with an enzyme Prevent with ascorbic acid
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Serving Fruit Fruit Kebobs Fruit Pizza Melon basket Trifle Dip
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Processed Fruit Canned Fruit Packed in light or heavy syrup
Generally inexpensive Many varieties from which to choose
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More Processed Fruits Frozen Fruits Taste is similar to fresh fruits
Softer texture upon defrosting…cells walls are damaged during freezing and water runs out upon defrosting Defrost so that ice crystals remain to provide more attractive appearance
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More Processed Fruits Dried Fruits
Make sure it is soft and pliable…not too dry Can be reconstituted Dried fruit returns to former condition by adding water Types of Dried Fruits: Raisins Cranberries Apricots Apples Plums (Prunes) Peaches Dates
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Cooking Fruits Changes that occur during cooking: Nutrients Color
Heat sensitive vitamin C may be compromised Color Color change depends on the fruit some become lighter and others turn darker Flavor Slight flavor change…less sharp If overcooked…loss of flavor or unpleasant flavor Texture and Shape With heat, cell walls lose water and soften Structure breaks down fruit becomes more tender and can fall apart Sugar added during cooking helps fruit to retain its shape Sugar draws water back into the fruit’s cells
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Ways to Cook Fruits Moist Heat Frying Baking Broiling Grilling
Apple Sauce Poaching Frying Fritters Baking Baked Apples Broiling Grilling Microwave
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