1. F RUIT B ASICS

2. T YPES OF F RUITS From appetizers to dessert, fruits add texture, nutrition, color, and flavor to any meal. Fruits come from flowering plants and contain at least one seed. Categories: Citrus fruits Melons Berries Drupes Pomes Grapes Tropical fruits

3. C ITRUS F RUITS Citrus fruits have a 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, which is slightly bitter. The flesh of citrus fruits is segmented and acidic. They grow on trees and shrubs and are harvested when ripe. Quality citrus fruits are not blemished or soft and puffy Citrus fruits will not continue to ripen after picked Give 3 examples of citrus fruits.

4. C ITRUS F RUITS

5. M ELONS Sweet melons are fruits with a netted skin or a smooth rind that range in color from creamy to jade green. They belong to a category called muskmelons. Quality melons are firm, heavy for their size, and have a good aroma. Melons can ripen after being picked and are often served raw or pureed into soups and salads. Give 3 examples of melons.

6. M ELONS

7. B ERRIES Berries are juicy, thin-skinned fruits with tiny seeds. They grow on bushes and vines and are picked when fully ripened – they will not continue to ripen after being picked Quality berries are sweet, plump and even in color. Give 3 examples of berries.

8. B ERRIES

9. D RUPES Drupes have a soft flesh, thin skin, and one pit, or stone. They can be picked ripe or can ripen after they are picked. Quality drupes are firm and plump, without bruises or blemishes and grow on shrubs and bushes. Give 3 examples of drupes.

10. D RUPES

11. P OMES Pomes are firm, thin-skinned fruits that grow on trees. They have a central core filled with tiny seeds. Pomes can be picked ripe or be ripened after they are harvested. Quality pomes have smooth skin and no blemishes, bruises, or soft spots. Give 3 examples of pomes.

12. P OMES

13. G RAPES Grapes grow in clusters on vines. Their flavor and color are found mostly in their skin. Grapes are almost always eaten raw and can be picked ripe or they can ripen after harvest. Quality grapes are plump and juicy, with rich color.

14. T ROPICAL F RUITS Tropical fruits grow in hot, tropical regions of the world and ripen after they are picked. Quality tropical fruits are firm, plump, unblemished and have a good color. Give 3 examples of tropical fruits.

15. T ROPICAL F RUITS

16. F RESH F RUIT In season – during the fruits main growing season Fruits can be shipped from other parts of the world where they are in season Knowing what is in season in your area will help you plan menus and keep costs down. Fruits contain nutrients, such as vitamins and phytochemicals – a natural chemical found in plants that may help reduce the risk of some cancers.

17. P URCHASING F RESH F RUIT Fresh fruits can be purchased ripe or unripe. They are sold by count or weight and are packed in: Flats Shallow boxes, crates or baskets that are used to ship pints and quarts of produce such as strawberries Lugs Often will hold 25 to 40 pounds of produce Cartons Fruits can be purchased Cleaned, peeled, or cut In bulk with sugar and preservatives Packed in large containers of water

18. R IPEN AND S TORE F RESH F RUIT To be ripe means that the fruit is fully grown and ready to eat. Full size Color deepens and changes Flesh becomes soft, juicy and less tart Flavor and aroma intensifies Ripening does not stop when a fruit is perfectly ripe Some fruits, such as bananas, are often purchased unripened, since they continue to ripen after harvesting Other fruits, such as pineapples, ripen only on the plant and must be rushed to market

19. R IPEN AND S TORE F RESH F RUIT Fruits give off ethylene gas, an odorless, colorless gas that is emitted naturally as fruits ripen Unripened fruits can be exposed to ethylene gas to encourage ripening To keep fruits from ripening, keep them chilled and isolated from other fruits Apples, melons, and bananas give off large amounts of ethylene gas – store them separately from more delicate fruits and vegetables

20. C ANNED F RUITS Fruits can be canned in: Heavy or light syrup Water or fruit juice Solid packed cans that contain little to no water Fruits are exposed to high temperatures during canning and the heat kills any microorganisms and eliminated oxidation, both which cause fruit to spoil The sealed environment also prevents the fruit from spoiling however the heat will soften fruit The nutritional content is not affected

21. P URCHASING AND STORING CANNED FRUIT Canned fruit has an extended shelf life as long as the can remains sealed and undamaged. Do not purchase dented cans. If a can has a bulge, throw it away immediately without opening it Bulges are a sign that botulism, a food borne illness is present

22. F ROZEN F RUIT Freezing stops the growth of microorganisms that cause food to spoil Freezing will not affect the nutritional value, but does change the texture of the fruit Freezing breaks down the cell structure when the water in the fruit expands As fruit thaws, it loses shape because part of the cell structure has been broken down – this leaves the fruit mushy Individually Quickly Frozen – reduces the number of ice crystals that form, keeping the quality of the frozen product higher. It helps the fruit retain its shape.

24. P URCHASE AND S TORAGE OF F ROZEN F RUIT Frozen fruits are available: Sliced Packed in sugar syrup Whole Pitted Peeled Pureed Seal in moisture-proof bags or other containers After purchased, immediately transfer fruit that will not be used to a freezer so it does not thaw

25. D RIED F RUITS Dried fruits are found in: Compotes: Fresh or dried fruits that have been cooked in a sugar syrup Chutney: A condiment made from fruit, vinegar, sugar and spices that can be served cold, warm or hot Rehydrate, or add water into, dried fruits before use. Place fruit in boiling water for 30 minutes to 1 hour List 6 examples of dried fruit.

26. P URCHASE AND STORAGE OF DRIED FRUIT Dried fruits are vacuum packed or shrink wrapped, for purchasing and shipping Store in dated and labeled air-tight containers in a cool place out of direct sunlight to prevent from molding Low moisture dried fruits, like raisins, will spoil more quickly Use within 1 month

27. C OOKING F RUITS The most common cooking techniques include: Baking Poaching Simmering Deep-frying Sautéing Broiling Grilling When cooking fruits, take care not to overcook or they can become mushy and lose their flavor. Add sugar or acid to help prevent overcooking, which helps keep the fruit firm and retain its form

28. P REPARATION OF F RUIT Wash the fruit in cold water. Drain well. Remove stems. If the fruits have skin that needs to be peeled or pulled, do so now. Cut the fruit into halves, quarters, slices or chunks. Remove any seeds and pits. Some fruits may also need to be cored. To prevent enzymatic browning dip the fruit into citrus juice

29. C OOKING WITH D RY H EAT Dry heat methods include: Broiling and grilling Baking Sautéing Deep-frying

30. B ROILING AND G RILLING Bananas, apples, peaches and pineapples are often used for these techniques Quickly cook so that they do not become mushy and lose their shape Broiling: Place fruits on a pan under the heat source Rotate to ensure even cooking Grilling: Place fruits directly on the grill or thread onto skewers Rotate to ensure even cooking

31. B AKING Cobbler – a deep-dish fruit dessert made commonly from berries, peaches and apples with a crust Common dishes: Baked apples Ham with pineapples Fruit juices and purees can be used with meat to bring out flavor

32. S AUTÉING When fruits are sautéed in butter, sugar and spices they develop a sweet, rich and syrupy flavor To sauté: Peel and core fruit and remove any seeds Cut into neat, even slices, place in a sauté pan, and cook over high heat

33. C OOKING WITH M OIST H EAT Two moist heat cooking methods include: Poaching Simmering

34. P OACHING Fruits are submerged in various liquids, such as water or sugar syrups Apples, apricots, peaches, pears and plums are often poached at very low temperatures which allows the fruit to retain its shape and flavor and soften gradually

35. S IMMERING Simmering is used to make fruit compotes and stewed fruits To simmer fruit: Peel, core, and slice Place into a pan with cooking liquid, such as water, sugar, syrup, honey and spices Bring to a simmer and cook until fruit is done