1. FRUITS

2. Fruits Botanically A fruit is an organ that develops from a flowering plant and contains one or more seeds Culinary A fruit is a perfect snack food, basis of a dessert, colorful sauce, or soup

3. Fruits Hybrids and Varieties Hybrids Result from crossbreeding fruits from different species Varieties Result from breeding fruit of the same species that have different qualities or characteristics

4. Berries Blackberries Blueberries Cranberries Currants Raspberries Strawberries

5. Blackberry Raspberry Cranberry Blueberry

6. Citrus Grapefruits Kumquats Lemons Limes Oranges Tangerines

7. Citrus Valencia Oranges Naval Oranges Blood Oranges Tangerines

8. Exotics Figs Guava Lychees Cape gooseberries Mangosteens Persimmons Pomegranates Prickly pears Rambutans Rhubarb Star fruits

9. Pomegranate Prickly Pear Rambutan Star Fruit

10. Figs Guava Lychee Mangosteen

11. Grapes and Melons Table grapes Melons Cantaloupe Casaba Crenshaw Honeydew Watermelon

12. Apples Fiji Gala Golden Delicious Granny Smith Jonathan McIntosh Pippin (Newton) Red Delicious Rome Winesap

13. Pears Anjou Bartlett Bosc Comice Seckel Asian

14. Stone Fruits Apricots Cherries Peaches Nectarines Plums

15. Tropical Bananas Dates Kiwis Mangos Papayas Passion fruits Pineapples

16. Kiwi Red Papaya Mango Passion Fruit

17. Nutrition Fruits are 75 – 95% water Low in fat, sodium and protein Excellent source of fiber (especially the skins!) Vitamins/Minerals Fruits Provide: Vitamin C (Citrus, melons, strawberries) Vitamin A (Deep yellow and green fruits) Potassium (Bananas, raisins, figs)

18. We should get 2 c. daily from the Fruits Food Group. Air, Heat and Water Can Destroy Nutrients in both Fruits and Vegetables. Always wash fruits and vegetables to remove pesticides that might remain on the skin. Nutrition, Continued

19. Guidelines for Selecting Fruits Firm Free From Decay Crisp Smooth Dense Free From Bruises Good Color Good Smell In Season (Will Be Cheaper)

20. Purchasing and Storing Fruits Purchasing Most fruits are sold by weight or by count Fruits are packed in crates, bushels, cases, lugs, or flats Storing Fruits In: Cold (Refrigerator) Dry Give Them Space

21. Ripening Ripening happens when starches found in the fruit break down into sugar (Bananas in the fridge) This leads to deterioration or spoilage: Color Lightens Texture Softens Decreases in Acidity Increases in Sweetness

22. Browning Browning occurs when the cut surfaces of food reacts with oxygen. This is called OXIDATION. To prevent this, cover cut fruits with a liquid containing Ascorbic Acid (Vitamin C).

23. VEGETABLES

24. Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables contain more starch and less sugar than fruits

25. Botanical Classification Leaves Stems and shoots Roots Tubers Bulbs Seeds Fruits Flowers

26. Identifying Vegetables Nine Categories or Relationships –Cabbages –Fruit-vegetables –Gourds and squashes –Greens –Mushrooms and truffles –Onions –Pods and seeds –Roots and tubers –Stalks

27. Cabbages This Family refers to a large number of vegetables used for their heads or flowers –Bok ChoyBroccoli –Brussels sproutsCauliflower –Head cabbagesRed cabbage –KaleKohlrabi –Napa cabbageSavoy

28. Bok Choy Brussels sprouts Kale Napa cabbage

29. Kohlrabi Savoy

30. Fruit-Vegetables Avocados Eggplants –Asian and Western Peppers –Sweet peppers –Hot peppers Tomatillos Tomatoes –Sun-dried tomatoes

31. Tomatillos Eggplant Japanese eggplant

32. Gourds and Squashes Chayote Cucumbers Squashes –Winter squashes –Summer squashes

33. Chayote Winter squash

34. Greens Lettuce Mustard Collards Sorrel Spinach Swiss chard Turnip greens

35. Mustard Collards Sorrel Swiss chard

36. Mushrooms and Truffles Mushrooms

37. Black Truffles Morel Mushrooms

38. Onions Bulb onions Garlic Leeks Scallions Shallots

39. Leeks Scallions Shallots Garlic

40. Pods and Seeds Corn Legumes Dried beans Fresh beans Shelling peas Edible pea pods Okra

41. Snow Peas Sugar Snap Peas Shelled peas

42. Roots and Tubers Beets Carrots Celery roots Jicama Parsnips Radishes Rutabagas Turnips Potatoes

43. Celery roots Jicama Parsnips Rutabagas

44. Stalks Artichokes Asparagus Celery Fennel Hearts of palm Bamboo shoots Nopales

45. Fennel Artichoke Nopales Hearts of palm

46. Baby Vegetables Baby globe carrots Baby zucchini with blossoms Baby yellow squash with blossoms Chiogghi beets

47. Nutrition Vegetables provide the following Vitamins and Minerals: –Vitamin A –Vitamin C –Vitamin D –Potassium –Folic Acid –Calcium –Magnesium

48. Nutrition, continued… Vegetables contain NO cholesterol They are low in calories, fat and sodium (They are “Nutrient Dense”) We should eat 2 ½ c. daily from the Vegetable Food Group.

49. Best Cooking Methods for Preserving Nutrients The two BEST methods are: –Microwaving –Steaming You can also: –Bake –Stir-Fry –Simmer –Sauté

50. Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables Cook in larger pieces Use small amounts of water Cook only until “fork” tender Cook quickly Save the water used to cook in for soups and gravies (most nutrients dissolve into the water)