1. Fruits Goal 7.02: Demonstrate selection and preparation of fruit.

2. Fruit the part of a plant that holds the seeds

3. Nutrients in Fruit important source of dietary fiber and carbohydrates fat-free, low in calories and low in sodium excellent source of vitamin C, potassium, phytochemicals (beta carotene)

4. oranges=folic acid bananas=magnesium raisins and other dry fruit=iron

5. Identifying Fruits: Berries=juicy, have thin skin (strawberries, cranberries, grapes, blackberries, etc.) melons=thick rind (outer skin)/ juicy with many seeds (watermelon, cantelopes, honeydew, etc.)

6. citrus fruits=thick rind/thin membrane separating inner flesh segments (oranges, grapefruits, lemons, etc.) drupes=single hard seed (pit/stone)soft inner flesh covered by tender, edible skin (cherries, apricots, peaches, plums etc.)

7. pomes=thick, firm flesh with tender, edible skin/central core contains several small seeds (apples, pears, etc.) tropical fruits=grown in tropical/subtropical climates (bananas, guavas, papayas, mangos)

8. Fruits Vocabulary: produce= fresh fruits and vegetables mature fruit=fruit reached full size and color

9. ripe fruit=mature fruit reaches its peak of flavor and is ready to eat/tender and have pleasant aroma underripe fruit=very firm/lack flavor/ have not yet reached top eating quality

10. immature fruit=picked too soon/ will never ripen/ small, poor color, and poor texture regreening=chlorophyll (the greening substance in plants) returns to the skin of ripe oranges/ caused by bright lights

11. Selecting Fresh Fruit: 1. condition= Avoid fruits with bruised or damaged sots or decay. 2. denseness=Fruit should be plump and firm.

12. 3. color=should be typical for the particular fruit 4. aroma=pleasant, characteristic aroma at room temperature

13. 5. size=heavy for its size (means the fruit is juicy) 6. shape=characteristic shape/misshapen means poor flavor or texture

14. Buy only the fruit you need. Fruit perishes quickly.

15. Preparing Fresh Fruit: Never wash fruit before storing. This added moisture promote bacteria growth. Always wash fruits before eating or cutting. Fruit is handled by many people and can contain contaminates.

16. Cutting can transfer contaminates into fruit. Some fruits are waxed to make them look attractive. This wax must be peeled off.

17. Never use detergents to wash fruit. May react with pesticides and create harmful compounds. Remove stems and damaged spots.

18. To remove skins quickly, drop in simmering water for 15 seconds and then in a bath of ice water for 2 minutes. Peel skin. To retain nutrients, cut fruit into large pieces.

19. To keep fruit from enzymatic browning: squeeze citrus fruit over apples ascorbic acid (vitamin C) destroys the enzyme that cause browning/citrus fruit contains ascorbic acid

20. Storing Fresh Fruit: underripe fruits=keep at room temperature to ripen/ to speed ripening, place in a brown paper bag/add an apple (produces harmless ethylene- fruit-ripening gas)/if stored in a plastic bag, cut holes in the bag to allow air to circulate

21. bananas= store uncovered at room temperature/refrigerate only after ripening/skin turns dark but bananas are still good to eat

22. berries, cherries, and grapes=sort to remove damaged or decayed fruit/refrigerate after ripened/store in a perforated, plastic bag or in a covered shallow container, or uncovered in the refrigerator crisper/use fruit as soon as possible

23. citrus fruit=store at room temperature/ refrigerate uncovered for longer storage all other ripe fruit=refrigerate other fruits uncovered in the crispers or in a perforated plastic bag/store melon in a closed container or plastic bag in order to keep it from flavoring other food

24. cut fruit=refrigerate in an airtight container or plastic bag All fruit should be used in a few days. Citrus fruit can last longer.