1. Classification, nutrients, purchasing, preparing and storing
Fruits
Classification, nutrients, purchasing, preparing and storing

2. What are fruits
In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seeds

3. In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy, examples of which include plums, apples and oranges. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.

4. BERRIES Small juicy fruits with thin skins and tiny seeds
Grow on vines or bushes
Pick when fully ripen
Quality berries are plump, sweet, even colored

6. DRUPES Thin outer skin Soft fleshy fruit
Fruit surrounds a single hard seed or pit
Can ripen after harvest
Grow on trees or vines

8. POMES Firm fruits with thin skin that grow on trees
Have a central core that is filled with seeds
Can be picked ripe or may ripen after being picked

10. CITRUS FRUIT
Thick firm rind covered by a thin layer of colored skin called the zest.
The soft white layer between the zest and the flesh is called the pith.
The flesh is in segments separated by a thin membrane

12. MELONS
Large, juicy fruit with thick rinds and many seeds in the center.
About 90% water
Grow on vines

14. TROPICAL FRUITS
Grow in warm climates and are often considered exotic.

15. Cherimoya, Persimmon, Ugli, Guava, Star fruit, and Mango

16. Nutritional Value Two to Four servings each day
Serving size is one medium size piece, ½ cup chopped fruit or ¾ cup fruit juice
Citrus fruits provide high amounts of Vitamin C
Orange fruits (mango, cantaloupe, apricot) contain large quantities of beta carotene (Vitamin A)
Significant source of fiber
Contribute phytochemicals (antioxidants)

17. Available Forms
Canned
Frozen
Dried
Jams, jellies, preserves

18. Preparing fruit
Enzymatic browning – many fruits exposed to air will turn brown (ex: bananas, apples). Using lemon juice or acidulated water will help prevent this.
Fruits should be carefully washed before use. Fruit may be sprayed with insecticides or preservatives which can be harmful.
Peel or pare fruit to remove as little of flesh as possible, or wash well and eat the skin (extra fiber).

19. Purchasing Fruit
Canned: Fruit is placed in can and hot syrup is poured over top, then can is sealed
Frozen: cooked quickly then frozen quickly
Dried: most of moisture is removed
Jams, Jellies, Preserves: Fruit, pectin, and sugar are cooked down to make jams, jellies, and preserves

20. Methods of cooking Cooking in liquid –apple sauce, poached pears
Baking –baked bananas, apples
Broiling – bananas, grapefruit, pineapple
Frying – apples, bananas

21. Purchasing and Storing
Buy fresh fruit, locally grown, in season
Fruit spoils rapidly, use quickly.
Ripen drupes (apricots, peaches, avocado) in brown paper bags
Refrigeration slows down spoilage
Check for bruises, cuts, mold and softness
Buy in small quantities, just what you need
Smell fruit, should be fragrant. Feel it’s weight, ripe fruit feels “heavy”. Check color – green can indicate underripeness. Some fruits will be soft to the touch

22. Fruits you may not know mangosteen cherimoya dragonfruit
Carambola (starfruit)
Rambutan
lychee