1. Fruits

2. Fruits a fruit is the ripened ovary, together with its seeds, of a flowering plant.

3. Fruit Facts  Contain sugar that gives quick energy  Rich in vitamins and minerals  Contain little or no fat and very little protein  Most contain FIBER, needed for normal elimination

4. Botanical Names Six categories  Classified by their botanical names according to similar characteristics  Six classifications of fruits

5. Who am I?  My peel can come off in one long strip  I grow on a tree.  You can make cider out of me.

6. POMES  Smooth skin and an enlarged fleshy area that surrounds the core.  Examples:  Apples  Pears

7. Who am I?  I am very juicy.  I am ripe during the summer.  I am fuzzy.

8. A Peach  Drupes  Contain a single seed, or pit, surrounded by juicy flesh.  Examples:  Peach  Cherry  Nectarine  apricot

9. Who am I?  I am round.  I come in green, red, or purple.  I grow on a vine.

10. Grapes  Berries  Fragile cell structure  Pulpy and juicy  Tiny seeds embedded in flesh  Examples:  Blackberries  Cranberries  Strawberries  Grapes  Blueberries

11. Who am I?  I am full of vitamin C.  I make a yummy breakfast drink.  I am orange.

12. A Orange  Citrus Fruits  Grow in warm regions  Firm rind and pulpy flesh. Sectioned.  Examples:  Orange  Grapefruit  Tangerine  Lemon  Kumquat  Citron  Tangelo  Ugli fruit

13. Who am I?  I am green on the outside, pink in the middle.  I have seeds you spit out.  I like picnics.

14. Melons  Hard out surface that is smooth or netted  Juicy flesh  Examples:  Cantaloupe  Honeydew  Watermelon  Casaba

15. Who am I?  I grow in a bunch.  I am skinny and yellow.  You peel me to eat me.

16. Tropical Grow in very warm climates  Differ in skin composition and seed characteristics  Examples:  Bananas  Pineapple  Avocados  Dates  Figs  Mangos  Pomegranates  papayas

17. Tropical Grow in very warm climates  Differ in skin composition and seed characteristics  Examples:  Bananas  Pineapple  Avocados  Dates  Figs  Mangos  Pomegranates  papayas

18. Guidelines for Selecting Fruit BBBBuy fruits that are: hhhh tttt tttt pppp :::: //// //// wwww wwww wwww.... iiii ffff oooo oooo dddd.... tttt vvvv //// vvvv iiii dddd eeee oooo //// hhhh oooo wwww ---- tttt oooo ---- cccc hhhh oooo oooo ssss eeee ---- rrrr iiii pppp eeee ---- ffff rrrr uuuu iiii tttt ssss FFFFirm to the touch TTTThe right color WWWWell shaped HHHHeavy for their size AAAAromatic IIIIn good condition

19. Guidelines for Selecting Fruits AAAAvoid fruits that are: TTTToo soft TTTToo hard GGGGreen or under ripe DDDDamaged BBBBruised DDDDecayed MMMMildewed ddddiscolored

20. Check your text- p. 421  Which Fruits won’t ripen after picking?

21. How do you make fruits ripen more quickly?

22. Which fruits will ripen after harvest?

23. http://www.stilltasty.com/

24. What are the ways you can buy fruit? FFFFresh FFFFrozen CCCCanned DDDDried

25. Fresh  Perishable  Store in special drawer to prevent rapid loss of moisture  Handle gently to avoid bruising  Ripen fruits at room temperature and then store in refrigerator  Buy in season

26. Frozen  Store immediately in freezer  Do not thaw until ready to use  Do not refreeze after being thawed

27. Canned  Store in cool, dry place  Once opened, fruit becomes perishable, put in a plastic or glass container  Store covered in refrigerator

28. Dried  Store in cool, dry place in original container  Close tightly after opening

29. Nutrient Contribution  Vitamins  Vitamin C (ascorbic acid)  Found in citrus fruits  Prevents scurvy  Vitamin A  Found in fruits that are yellow to red in color  Contain carotene  Prevents night blindness  Yellow melons, pineapples, apricots, peaches  Vitamin B  Not as abundant as in other foods

30. Nutrient Contribution  Minerals  Iron  For red blood cells  Found in oranges, strawberries, cantaloupes, dried fruits (figs, dates, raisins, prunes, apricots)  Calcium  For strong bones and teeth  Found in oranges, strawberries, cantaloupes, dred fruits  Fruits contain very little protein and fat

31. Nutrient Contribution  Carbohydrates  Sugar  Supply body with energy  Cellulose  Skin and pulp contain cellulose  Body cannot digest but needs  Serves as a natural laxative to help maintain body regularity

32. Preparation of Fruits  Eaten raw  More palatable  Higher nutritive value  Simmered  Applesauce (cooked in moist heat the cellulose becomes soft and fruit breaks apart)  Stewed  Peach or pears (cooked with sugar will retain shape and firm texture)  Baked

33. Preparation of Fruits  Prepare in small amounts of liquid to preserve vitamins and minerals  Vitamin C can be destroyed by exposure to oxygen in the air. Prepare just before serving

34. Enzymatic Browning  Cutting raw fruit with a low acid content  Can prevent browning by:  Sprinkling cut surface with an acid fruit juice  Lemon, pineapple, or orange  Sprinkling with fruit fresh

35. References  www.uen.org www.uen.org  Ruth Lilly Health Education Center