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COOKING AND PRESERVING FRUIT
FRUITS: AFTER HARVEST COOKING AND PRESERVING FRUIT
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COOKING FRUIT – DRY HEAT METHODS
Broiling Grilling Baking Sautéing Deep-Frying Fondue
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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
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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
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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
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DEEP-FRYING A few fruits, such as bananas, pineapples, and apples, can be coated in batter and deep-fried
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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
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COOKING FRUIT – MOIST HEAT METHODS
Poaching Simmering
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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
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SIMMERING Simmering is used to make fruit compotes and stewed fruits
Fresh, frozen, canned, or dried fruits can be simmered successfully
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FRUIT PRESERVATION METHODS
There are many ways to preserve fruit, including: Canning/Jarring Freezing Drying/Dehydrating
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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
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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
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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
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DRIED FRUIT IN HISTORY
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