1. Fruit

2. Learning Targets
Explore ways fruits fit into a healthful eating plan

3. Explain how to select and store fruit

4. Demonstrate correct procedures for preparing fruit by completing a recipe in the food lab.

5. There are several reasons why it is important to include fruit in
a daily eating plan.

6. a. Fruit adds
color and flavor
to meals.

7. b. Fruit makes a
delicious SNACK .

8. c. Fruits are
nutritious

9. Fruits are easy to prepare

10. Fruits can be low in cost.
$$$$$$$$$$$$$$$
Fruits can be low in cost.

11. 2. You should have
1-1/2 to 2 cups of fruit
each day.
day.

12. 3. Fruits are a good source of carbohydrates for energy…..

13. …..and
fiber
for good digestion.

14. 4. Fruits are low in sodium and fat ….

15. ….and
have no
cholesterol.

16. 5. Good sources of Vitamin C:
Melons
Kiwis
Citrus Fruits
Strawberries

17. Mangoes Cantaloupes Apricots Peaches Good sources of Vitamin A
Deep yellow fruits such as
Mangoes
Cantaloupes
Apricots
Peaches

18. Good sources of the mineral Potassium
Bananas
Cantaloupes
Oranges
Nectarines

19. Forms of Fruit
Fresh
Canned
Frozen
Dried
Juice

20. “in season” supply is greatest.
6. When fruit is
“in season” supply is greatest.

21. This means that the quality of the fruit is highest
at this time and the prices are usually lower.

22. 7. Fruits that are ripe have developed their full flavor and sweetness.

23. 8. Some fruits stop ripening when they are picked and should be bought
fully ripe

24. 9. Some fruits continue to ripen after being picked.
Buy these fruits according to when you will use them.
For immediate use buy ripe ones
Choose slightly underripe fruit to use later.

25. High quality fresh fruits have the best flavor and nutrition.
Buying Fresh Fruit
High quality fresh fruits have the best flavor and nutrition.

26. How can you judge quality and ripeness
How can you judge quality and ripeness? Shop for fruits that have the following characteristics:

27. Signs of quality: a. Full size. b. The right color.
Fruits that are smaller than normal were picked too soon and will not ripen properly
b. The right color.
Fruits should have good, full color

28. Avoid fruits with mushy brown spots or powdery areas.
Plump and heavy for their size.
This usually means they are juicy.
d. Free of decay , damage, or mold.
Avoid fruits with mushy brown spots or powdery areas.
e. Firm to the touch.
Very soft fruit may be overripe and lack flavor.

29. Guidelines for Storing Fruits
a. Don’t wash fresh fruits until you are ready to use them.
b. Refrigerate ripe fruits as soon as you bring them home. Use as soon as possible.
c. Let slightly underripe fruits stand at room temperature. To speed ripening, put them in a paper bag.

30. d. Store cut fruits in an airtight container.
e. Store frozen fruits in the freezer until needed. Thaw in the refrigerator.
f. Store unopened cans in a cool dry place.
g. Refrigerate leftover canned fruit in an airtight container, not in the can.