2. Chapter 19
Fruits

3. Objectives Recall nutrients found in fruits.
Describe how to properly select and store fruits.
Identify the principles and methods of cooking fruit.
Prepare fruits, preserving their colors, textures, flavors, and nutrients.

4. Nutritional Value of Fruits
Fruits are good sources of vitamins, phytonutrients, and fiber
According to MyPlate, teens should eat 1½ to 2½ cups from the fruit group each day
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5. Fruit Classifications
Berries
Drupes
Pomes
Citrus fruits
Melons
Tropical fruits
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6. Selecting Fresh Fruit Look for signs of freshness and ripeness
Underripe fruits will ripen at room temperature within a few days of purchase
Avoid bruised, damaged, or immature fruit
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7. Storing Fresh Fruit
When needed, allow fruit to ripen in a paper bag before refrigerating
Most fruit keeps in the refrigerator for three to five days; apples and citrus fruits will keep for a couple weeks
Store fruit in a produce drawer separate from vegetables

8. Think Further What are some examples of each fruit classification?
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9. Choosing Canned, Frozen, and Dried Fruit
Choose cans that are free from dents, bulges, and leaks; choose jars that are free from cracks and chips
Choose packages of frozen fruit that are clean, undamaged, and frozen solid
Choose dried fruits that are fairly soft and pliable; read labels to avoid added sweeteners

10. Storing Canned, Frozen, and Dried Fruit
Store unopened cans and jars in a cool, dry place
Store frozen fruit in the coldest part of the freezer
Store unopened packages of dried fruit in a cool, dark, dry place

11. Think Further
How should canned, frozen, and dried fruits be stored after they are opened?
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12. Preparing Fruits
Fruits can be served in a variety of ways to add interest to meals and snacks
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13. Preparing Raw Fruits Wash and dry carefully; do not soak
Dip cut edges of susceptible fruits in lemon, orange, grapefruit, or pineapple juice to prevent enzymatic browning
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14. Principles of Cooking Fruit
Avoid overcooking fruits to preserve colors, nutrients, flavors, and shapes
Cook fruit with a small amount of lemon or orange juice to prevent enzymatic browning
Use sugar syrup instead of water to retain a fruit’s shape

15. Methods of Cooking Fruit
Examples of various fruit cooking methods
Cooking in liquid—raspberry sauce
Baking—baked pears
Broiling—broiled bananas
Frying—apple fritters
Microwaving—spiced peaches

16. In Your Opinion…
Which fruits would you choose to prepare with each of the cooking methods mentioned?
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17. Preparing Preserved Fruits
Serve canned fruits straight from the can, with or without liquid in which they were packed
Serve frozen fruits while a few ice crystals still remain to avoid mushy texture
Eat dried fruits as is or soak before cooking

18. Review What nutrients are found in fruits? Vitamins Phytonutrients
Fiber
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19. Review
2. When buying fresh fruit, should underripe fruits be avoided? Explain why or why not.
Do not avoid; some underripe fruits will ripen at room temperature
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20. Review 3. What should consumers look for when buying canned fruits?
Choose cans that are free from dents, bulges, and leaks
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21. Review
4. How can enzymatic browning be prevented when preparing raw fruits?
Dip cut edges of susceptible fruits in lemon, orange, grapefruit, or pineapple juice
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22. Review 5. How should frozen fruits be served?
Serve frozen fruits while a few ice crystals still remain to avoid mushy texture