1. Fruit Lecture

2. Botanical Names of Fruit
Pommes = central seed containing core
Surrounded by thick flesh – Apple, Pear
Drupe – outer skin covering a soft, fleshy fruit surrounding a single hard stone or pit – peach, apricot
Berries = small juicy fruits with thin skins
blueberries, strawberries
Melons – Large, juicy fruits with thick skins and many seeds – cantaloupe
Citrus = thick outer rind – thin membrane separates the flesh into segments – orange
Tropical/Exotic fruits – grown in warm climates- may be any of the types above. Figs, bananas, guavas

3. Market Forms of Fruit
Fresh
Dried
Frozen
Canned
They vary in their price, availability and quality

4. Guidelines for selecting fruit
Slightly give to touch
Appropriate color
for the type
Well shaped
Heavy for their size
Pleasant smell
Free from bruises,
spots, and soft areas

5. Storage of fruits Fresh- Store in refrigerator for longer freshness
(exception – when ripening
a fruit)
-Wash before storage
except strawberries
-Handle gently to avoid bruising
-Ripen these fruits at
room temperature:
Bananas, pears,

6. Storage of fruits Frozen: Store in the coldest part of the freezer
(not the door or top)
Do not thaw until ready to use
Do not refreeze after thawing

7. Canned Store in a cool, dry place
After opening put in a plastic or airtight container and store it in the refrigerator

8. Dried Store in a cool, dry place in an airtight container
Close or seal container tightly after use

9. Nutrition A. Vitamin C (ascorbic acid)
Found in citrus fruits and strawberries
Prevents scurvy (a gum disease)
Functions: Holds skin cells together
Keeps gums from bleeding
Keeps walls of blood vessels healthy
Helps heal wounds and prevent colds/infections

10. Vitamin A Found in apricots and peaches, nectarines
Prevents night blindness
Good sources: yellow-orange fleshed fruits
4. Function: Healthy eyes

11. Nutrition C. Minerals – Iron
Found in meats and enriched breads/grains/cereals
Prevents anemia
Function is to carry oxygen in the blood
Good sources: Dried fruits

12. Nutrition Sugar (Fructose) Carbohydrates are naturally found in fruit
Functions is to provide the body with
Quick Energy!

13. Nutrition E. Cellulose (Fiber) Non-digestible skin and pulp
Function is to act as a digestive cleaner
Prevents colon cancer
F. Protein, Fat and Calories: VERY LITTLE
FOUND IN FRUITS!

14. Preparation of Fruits Raw – Are most nutritious when eaten raw
Enzymatic browning
occurs with
bananas, pears, apples
3. Ways to prevent this are: add an acid to a water solution and soak the fruit

15. Preparation of Fruits B. Cooking Methods
1. Simmering- To cook with moist heat
just under a boil. Apple sauce
2. Stewing – To cook with a sugar syrup
until soft

16. Preparation 3. Baking – To cook in an oven with dry heat Apple brown
sugar tart
4. Microwaving – to cook using the microwave

17. Buying Fruits
In season – When the fruits are plentiful and at their peak (in quality)
1. Cost less
2. More nutrition
3. Better quality