1. COOKING AND PRESERVING FRUIT
FRUITS: AFTER HARVEST
COOKING AND PRESERVING FRUIT

2. COOKING FRUIT – DRY HEAT METHODS
Broiling
Grilling
Baking
Sautéing
Deep-Frying
Fondue

3. BROILING AND GRILLING Bananas, apples, peaches, and pineapples
The fruits must be quickly cooked so they don’t become mushy and lose their shape
Often they are coated with honey or sugar, or sprinkled with lemon juice, cinnamon, or nutmeg
Examples of fruits that can be broiled or grilled
Bananas, apples, peaches, and pineapples

4. BAKING Many fruits can be baked into delicious desserts Examples:
Berries, peaches, and apples can be baked into a crust to make a fruit cobbler
Some fruits are added to meats and
baked

5. SAUTEING Bananas, cherries, pears, and apples
When fruits are sautéed in butter, sugar, and other spices, they develop a sweet, rich, syrupy flavor
Examples
Bananas, cherries, pears, and apples

6. DEEP-FRYING
A few fruits, such as bananas, pineapples, and apples, can be coated in batter and deep-fried

7. FONDUE
Fondue refers to cooking or dipping foods into a central heating pot
Fondue comes from the French word meaning “to melt”
Bit size fresh fruit is dipped into a chocolate sauce

8. COOKING FRUIT – MOIST HEAT METHODS
Poaching
Simmering

9. POACHING Apples, apricots, peaches, pears, and plums
Fruits are submerged in various liquids, such as water or sugar syrup
Poaching is done at very low temperatures, so it takes some time to cook fruits using this method
The slow cooking time helps the fruit retain its shape and the flavor and soften gradually
Examples
Apples, apricots, peaches, pears, and plums

10. SIMMERING Simmering is used to make fruit compotes and stewed fruits
Fresh, frozen, canned, or dried fruits can be simmered successfully

11. FRUIT PRESERVATION METHODS
There are many ways to preserve fruit, including:
Canning/Jarring
Freezing
Drying/Dehydrating

12. CANNING Pears, peaches, and pineapples are common
Most fruits can be successfully canned
Examples
Pears, peaches, and pineapples are common
Fruits can be canned in heavy or light syrup, in water or fruit juice, or in solid pack cans that contain little or no water
Fruits are exposed to high temperatures during canning
The heat destroys microorganisms and eliminates oxidation, both of which cause fruit to
spoil
This sealed environment also slows
the decomposition of the fruit

13. FREEZING
Freezing stops the growth of microorganisms that cause food to spoil
Freezing does not affect the nutritional value but it does change the texture of the fruit
Freezing breaks down the cell structure of fruit when the water in the fruit expands during freezing
As fruit thaws, it loses shape because part of the cell structure has been broken down

14. DRYING/ DEHYDRATING Bananas, apples, apricots, grapes, plums, and figs
Dried fruits are used in compotes and chutneys
Compotes are fresh or dried fruits that have been cooked in a sugar syrup
Chutney is a condiment made of fruit, vinegar, sugar, and spices
Popular dried fruits include
Bananas, apples, apricots,
grapes, plums, and figs

15. DRIED FRUIT IN HISTORY