1. Chapter 30 Fruits

2. Nutrients in Fruits Fiber Carbohydrates Vitamin C Potassium Beta carotene Folic Acid: oranges Magnesium: bananas Iron: raisins Fat-free Low in calories Low in Sodium

3. Identifying Fruits: the fruit is the part of the plant that holds the seeds Berries: small fruits that are juicy and have thin skin. EX: strawberries, cranberries, grapes, and blackberries Melons: have thick rind, or outer skin and fruit contains many seeds. EX: watermelon, cantaloupe, casaba

4. Types of Fruits Continued… Citrus Fruit: besides thick rind, citrus fruits have a thin membrane separating inner flesh segments. (oranges, tangerines, grapefruits, lemons, limes) Drupes: single hard seed also called a pit or store in the center. (cherries, apricots, peaches, nectarines, and plums).

5. Types of Fruits Continued… Pomes: have a thick, firm flesh with tender edible skin. The central core has several small seeds. (apples, pears) Tropical Fruits: grown in tropical and subtropical climates. (bananas, guavas, papayas, pineapple, and mango)

6. How to select fresh fruits: Produce: fresh fruits and vegetables are agricultural products Mature: fruits that have reached their full size and color Ripe fruit: when a mature fruit reaches its peak flavor and is ready to eat

7. Selecting Fruits….continued Under-ripe fruits: fruits that are firm and lack flavor, and have not yet reached top eating quality. Immature: fruits picked before mature, it never ripens **Grapes, berries, cherries, citrus fruits, pineapples, and melons won’t ripen after harvest and must be picked when fully ripe! Re-greening: when due to climate, chlorophyll returns to the skins of ripe produce

8. When Buying Fruit, look for these things…. Condition: avoid fruits with bruised or damaged spots or decay Denseness: fruit should be plump and firm Color: should be typical for that particular fruit Aroma: ripe fruit usually has a pleasant, characteristic aroma Size: fruit should be heavy for its size. Heaviness usually means the fruit is juicy. Shape: each type of fruit has its own characteristic shape. If misshapen it probably has poor flavor and texture.

9. Storing Fresh Fruit Never wash fruits before storing them because it encourages bacteria to grow. Under-ripe fruits: keep at room temperature to ripen. To speed ripening put the fruit in a brown paper bag. You can add an apple which produces ethylene which is an enzyme that also speeds up the ripening process.

10. Storing Fresh Fruit…. Bananas: uncovered at room temperature Berries, cherries, and grapes: remove any that are damaged or decayed. Refrigerate in perforated plastic bag or container or uncovered in the crisper. Use ASAP Citrus Fruits: store at room temperature or uncovered in the fridge All other ripe fruits: refrigerate other fruits uncovered in the crisper Cut fruits: refrigerate in an airtight container or plastic bag