2. 21 Fruit Preparation

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute techniques used when preparing fruit for service and recipes.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Basic Skills Most fruit preparation is intended to make the item easier for the diner to eat Other techniques are designed to present the fruit attractively

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Washing Fruits Washing removes dirt, residual pesticides, or wax coatings continued

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Washing Fruits Wash fruit before peeling to avoid cross- contamination To wash, gently rinse or submerge fruits in cold water Wash delicate fruits, such as berries, as close to service as possible to avoid mushy fruit

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Coring Apples and Pears Apples and pears can be cored in one of two ways depending on the tools available and the desired shape of the finished product –Use first technique when whole fruit or round slices are desired –Use second technique when quarters or smaller pieces are needed

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Coring Apples and Pears Method 1 1.Insert an apple corer into the apple or pear following the stem. 2.Push corer through to the bottom of the apple or pear. 3.Pull out the corer and the core together. continued

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Coring Apples and Pears Method 2 1.Using a knife, cut the apple or pear in quarters through the stem. 2.Cut out the core and seeds with a knife. 3.Continue to cut into smaller pieces if desired.

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pitting Stone Fruits Use a paring knife and cut through the skin and flesh to the pit, cutting a full 360 degrees Gently twist the two halves of the fruit in opposite directions until they separate continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pitting Stone Fruits Remove the pit with the tip of the paring knife continued

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pitting Stone Fruits Cherries are pitted using a special tool

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Peeling Fruits Use a knife to peel thick-skinned fruits, such as melons, pineapples, citrus fruits, and kiwis –A utility knife or flexible boning knife forms easily to the contour of the fruit –Smaller fruits are peeled more easily with a paring knife continued

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Peeling Fruits Blanching is used to peel soft, thin-skinned fruits, such as peaches and nectarines continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Peeling Fruits Use a peeler to peel firm, thin-skinned fruits, such as apples, pears, mangoes, and papayas

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Using a flexible knife, cut the top and bottom off the melon. Technique: Peeling and Seeding Melons continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.With a slicing motion, trim the skin following the rounded contour of the melon from top to bottom. Technique: Peeling and Seeding Melons continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Continue trimming around the melon until all the skin and rind is removed. 4.Cut the peeled melon in half. Technique: Peeling and Seeding Melons continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Scrape out the seeds with a spoon. Technique: Peeling and Seeding Melons

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Using a rigid knife, cut the top and bottom off the pineapple. Technique: Peeling and Coring Pineapples continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.With a slicing motion, trim the skin following the contour of the pineapple from top to bottom. Technique: Peeling and Coring Pineapples continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Continue working around the pineapple until the skin is removed. Shave enough off to remove all the “eyes.” 4.Cut the pineapple in quarters lengthwise. Technique: Peeling and Coring Pineapples continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Cut away the fibrous core. Technique: Peeling and Coring Pineapples

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Zesting Citrus Fruits The zest is the outermost part of the skin Zest contains highly flavorful and aromatic oils and adds citrus flavor Zest should not contain any pith continued

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Zesting Citrus Fruits Three methods for removing zest –Use a zester –Use a peeler to remove zest and then cut into julienne –Use a grater

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Citrus Suprêmes A suprême contains the best, edible part of citrus fruits The technique for making suprêmes is used for oranges, grapefruit, lemons, limes, and mandarins

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Using a flexible knife, cut the top and bottom off the orange. Technique: Preparing Orange Suprêmes continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.With a slicing motion, trim the skin following the contour of the orange from top to bottom. Technique: Preparing Orange Suprêmes continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Continue working around the orange to remove all skin. Remove all the pith as well. Technique: Preparing Orange Suprêmes continued

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Hold the orange in the palm of your hand. Cut close to the membrane that separates the segments and slice to the center of the orange. Technique: Preparing Orange Suprêmes continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Make another cut just inside the membrane on the other side of the same segment, and slice to the center. Technique: Preparing Orange Suprêmes continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Orange Suprêmes 6.Use the knife to lift the suprême out once the second cut is made and the segment is freed from the membrane. 7.Continue making V-cuts on the remaining segments to release them all from the membrane.

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 8.Squeeze the membrane of any remaining juice and use it to keep the suprêmes moist. Remove any visible seeds from the suprêmes with the tip of a knife. Technique: Preparing Orange Suprêmes

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Acidulating Fruits Oxidation occurs with apples, pears, bananas, and avocados Acidulation helps prevent fruit from oxidizing continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Acidulating Fruits Mix one tablespoon of lemon juice to one quart of water and dip fruit in water to preserve color

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Apply techniques for presenting fruit as garnishes on individual plates and buffet platters.

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fruit Presentation The variety of fruit colors, textures, and shapes makes creating interesting and appealing fruit presentations easy and fun

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fruit Garnishes Fruit is often used as a garnish in both sweet and savory dishes –Common fruit garnishes include citrus slices; crowns; parisiennes, or small balls cut from fruits; and fans

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Grip a paring knife on the blade at a point that is about the length of the radius of the piece of fruit. Technique: Preparing Fruit Crowns continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Fruit Crowns continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Fruit Crowns continued

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Grasp the two opposing halves of the fruit and pull apart revealing two crowns. 6.Oranges, lemons, and limes can be used to create fruit crowns of varying sizes and colors. Technique: Preparing Fruit Crowns

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.A U-shaped garnishing tool can be used to create an interesting variation to the fruit crown. Technique: Preparing Fruit Crowns ©Draz-Koetke/Goodheart-Willcox Publisher

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Cut a flat side on the bottom of a piece of fruit so that it is stable. Technique: Preparing Fruit Fans continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Fruit Fans continued

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Make additional slices parallel to the first slice across the piece of fruit. Be sure to leave each slice partially attached to a small portion near the tip of the knife. Technique: Preparing Fruit Fans continued

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Press on the piece of fruit in the same direction as the slices to open the fan. Technique: Preparing Fruit Fans

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fruit Plates Served as breakfast item, appetizer, main course, or healthy dessert option Should include a variety of textures, shapes, colors, and flavors Present in a way that is easy for the diner to eat

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fruit Platters Include a variety of textures, shapes, colors, and flavors Fruit must be easy to pick up and able to fit neatly on the plate A large garnish creates an attractive focal point Pieces should be of uniform size

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fruit Salads and Cups Often served as a breakfast item, appetizer, side dish, or salad Can utilize fruit trimmings Serve well chilled and on chilled plates, cups, or glasses

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize cooking methods for preparing fruits.

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooking Fruits Fruits can be sautéed, fried, baked, grilled, steamed, poached, or stewed continued

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooking Fruits Cooking time and doneness vary from fruit to fruit The degree of ripeness impacts the cook time Cooked fruits should be tender when pierced with a fork or tip of a knife

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Plumping Dried Fruits If not plumped, chewy texture detracts from the dish Plumping is done by soaking the dried fruits in hot liquid or simmering them in liquid Dried ingredients can also be plumped during the cooking process

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What basic skills are needed for fruit preparation? –Washing fruit –Coring apples and pears –Pitting stone fruits –Peeling fruits –Zesting citrus fruits –Creating citrus suprêmes –Acidulating fruits continued

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name four common fruit garnishes. –citrus slices –crowns –parisiennes –fans continued

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What presentation aspects should be taken into consideration when creating fruit plates? –Textures, shapes, colors, and flavors –Easy for the customer to eat –Plates portioned and presented the same continued

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What cooking methods can be used to cook fruit? –Sauté –Fry –Bake –Grill –Steam –Poach –Stew continued

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the purpose of plumping? –Adds liquid back to a dried fruit so its chewy texture does not detract from the dish