1. Chapter 17 Fruits On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

2. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Fruits Are organs developed from the ovary of a flowering plant containing one or more seeds. No food group offers greater variety of colors, flavors and textures than fruit. They are a perfect snack food and a key ingredient in the pastry chef’s pantry.

3. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Berries Small, juicy fruits that grow on vines and bushes worldwide Thin skinned with many tiny seeds, they must ripen on the vine –Blackberries –Blueberries –Cranberries –Currants –Raspberries –Strawberries

4. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Citrus Thick bitter rind, with colored skin known as zest Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet –Grapefruits –Kumquats –Lemons –Limes –Oranges –Tangerines

5. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Exotics Improved transportation has increased availability of exotics –Figs –Gooseberries –Guava –Lychees –Persimmons –Pomegranates –Prickly pears –Star fruits

6. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Grapes The single largest fruit crop in the world, owing to wine making. They are berries that grow on vines in large clusters and are classified by color –Red flame grapes –Thompson seedless grapes –Concord –Ribier –Emperor

7. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Melons Members of the gourd family, they can be divided into two groups: –Sweet (cantaloupes and honeydew) –Watermelons Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh. Watermelons have thick, dark green rind surrounding crispy, watery flesh.

8. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Pomes Tree fruits with thin skin and firm flesh surrounding many small seeds –Quince –Apples

9. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Pomes Pears

10. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Stone Fruits Or drupes, are related to the almond They have thin skins, soft flesh and one woody stone, or pit. They are fragile, easily bruised, difficult to transport and have a short shelf life. –Apricots –Cherries –Peaches and nectarines –Plums

11. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Tropicals Native to hot, tropical or subtropical regions, now readily available All can be eaten fresh, without cooking –Bananas –Dates –Kiwis –Mangoes –Papayas –Passion fruits –Pineapples

12. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Purchasing Fresh Fruit Grading is based on size, uniformity of shape, color and texture as well as absence of defects. Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic. Ripening can be delayed by chilling.

13. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Purchasing and Storing Preserved Fruit Extend the shelf life of fruits in essentially fresh form They are: –Irradiation –Acidulation –Canning –Freezing –Drying

14. On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458 Preparation and Cooking Methods Fruits can be enhanced by macerating them in a flavored syrup or liqueur with added spices and flavorings They can also be cooked by: –Dry heat: Broiling Grilling Baking Sautéing Deep-frying –Moist heat: Poaching Simmering –Preserving