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Product Identification
August 10 to
September 3
Day 4
Fruits

FRUITS

Seed bearing plants encased with edible, juicy

flesh and covered with a thin skin/peel (edible or
inedible)
This food group offers a variety of colors,
textures and flavors
Rich in vitamins, minerals and energy boosting
sugars.
Usually eaten raw but can also be cooked and
used in pastries and even savory dishes

+ MARKET FORMS of FRUITS

Dried- water content is

reduced therefore the
flavors intensify

CANDIED (crystallized
or glace)-fruits with a
sugar coating or sticky
glaze)

JAMS- cooked fruits in

sugar, with whole or
chopped pieces of fruits

+ MARKET FORMS of FRUITS

JELLIES- cooked fruits

but strained, its is
smooth and clear

CHUTNEYS- cooked
fruits with spices and/or
herbs

+ MARKET FORMS of FRUITS

PICKLED
CANNED

FROZEN

L-R: Canned Fruits, Candied Fruits and Dried Fruits

L-R: Jam, Jelly and Marmalade

BUYING GUIDELINES

Buy fruits at its peak or in season

Avoid fruits that have molds or

moisture

Check for packaging if it is torn or

damaged

Look for leaks in the packaging

Avoid fruits that are bruised,

mushy and discolored

Buy enough for your needs

Taste if you could

STORING FRUITS

Fruits

with high water contents have shorter shelflives (Ex. Peaches, Berries)

Store
Pack
Do

in cool, humid part of your chiller

in zip-lock bags, usually with some holes

not stack heavy items on top of fruits

Store

fruits away from strong smelling foods that can

absorb their smell

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APPLES, PEARS & QUINCE
Fruits

with shiny,
thin edible skin

Flesh

is watery
but firm

All

its seeds are

concentrated in
its core

TYPES OF APPLES

Red Delicious
Apples
Sweet and crisp.
Best for fresh
eating.

Golden Delicious
Distinguished by five
bumps around the
eye. Juicy, mild, sweet
flavor. Good for eating
fresh, for pies and
tarts.

Fuji Apples
Crisp, juicy and
sweet. Wonderful
for eating or
baking. New
favorite!

TYPES OF APPLES

Granny Smith
Apples
Firm, tart apple. An
old time baking
favorite.

Jonathan Apples
Slightly tart. Great
all purpose apple.

TYPES OF APPLES

Winesap Apples

Rome Beauty
McIntosh Apples
tough, coarse skin is
Old time favorite for
Apples
yellow on the shaded
sauces. Tart, flavorful.
Is a cooking apples. It
side, deep red
Good for fresh eating
remains popular for its
elsewhere. It has crisp,
or baking.
glossy red fruit and for
juicy flesh with red
its utility in cooking.
tinged veins. A bit tart
and spicy.
Other Apple varieties: Gala, Crab Apple, Tentation, Harry Pring

TYPES of PEARS
This juicy fruit, a member of the rose family is picked when fully
developed, and after that ripens from the inside out. Eat by itself,
with cheese, in fruit salad, baked or poached, cooked in puddings,
crumbles, tarts, pies and cakes.

Williams
A delicious smoothskinned pear with a
sweet, musk flavor.

Asian Pear
Forelle
Considered to be one of the
best in the world. This South
African pear is golden with a
rosy blush. The flesh is
refreshing and juicy.

Crisp and juicy and looks

like an apple but taste like
a pear. Sometimes called
Shandong or Nashi
Pear. Keeps well at room
temp for several weeks
after that store in the
fridge.

TYPES of PEARS
This juicy fruit, a member of the rose family is picked when fully
developed, and after that ripens from the inside out. Eat by itself,
with cheese, in fruit salad, baked or poached, cooked in puddings,
crumbles, tarts, pies and cakes.

Anjou
Green with small brown
spots, this variety has
sweet juicy flesh.

Bosc
The color ranges from
greenish-brown to a dark
cinnamon brown. It has a
delicate texture, is juicy with
aromatic flavor. Good for
poaching with wine or baking
with savory dishes.

Rocha Pear
A Portuguese pear with
crisp skin and fragrant,
soft, juicy flesh.
Excellent for desserts,
tarts, crumbles and
pies.

BERRIES (Soft Fruits)

Delicate

fruits where its entirely edible

Usually

on the tart or sour side and has

many tiny seeds

Fresh

berries should not be washed but

rather wiped gently with paper towel or
clean cloth

Store

in chiller and loosely cover with

plastic

BERRIES (Soft Fruits)

Raspberry:

Small,
sweet and juicy for
desserts.

Blueberry: A sweet
berry
good
for
preserves and muffins

Strawberry:

Most
popular berry. Sweet
and intense taste.

Cranberry: A sharp
berry which must be
cooked with sugar to
make it palatable

Blackcurrant:

An
acidic berry good for pie
fillings.
Poached
in
sugar syrup.

BERRIES (Soft Fruits)

Blackberries:

looks
like raspberries except
blackberries are larger,
they grow on thorny

bushes.

Blueberry: A sweet
berry
good
for
preserves and muffins

Gooseberries:
bright green in color.
Have a tart flavor. Usually
made into a sauce to go
with duck

Mulberries:

musky
flavor, can be eaten raw,
Usually
sweet
and
excellent for ice creams,
sorbets
also
salad
dressings

Blackcurrant:

An
acidic berry good for pie
fillings.
Poached
in
sugar syrup.

PITTED (Stone) FRUITS

They all belong to the Prunus family. They have edible skin,
watery tender flesh and contains a large seed ( single stone or
pith.

Cherry:

A firm-fleshed
juicy fruit, rich flavored and
balanced acidity. Varieties:
White,
Stella,
Picota,
Gaucher

Peaches:

white or yellow flesh

with a sweet almond-like flavor.
Good as a fruit, can be used for
salads and pies. Varieties: Royal
Gem, Spring Belle, Flat or Director

PITTED (Stone) FRUITS

They all belong to the Prunus family. They have edible skin,
watery tender flesh and contains a large seed ( single stone or
pith.

Nectarine:

A juicy honey
flavored fruit. It has a
delicious white or golden
flesh. Varieties: Spring Red,
Big Top, Flavor Gold, Italian
Snow Queen

Mangoes:

Yellow fleshed with

honey flavor. Varieties: Haden,
Tommy Atkins, Philippine mangoes

PITTED (Stone) FRUITS

They all belong to the Prunus family. They have edible skin,
watery tender flesh and contains a large seed ( single stone or
pith.

Apricot:

flesh varies from

yellow to deep orange. Firm
flesh and sweet. Varieties:
French
Jumbo,
Monique,
Orange Red

Plum:

A delicious golden to dark

orange colored flesh. Its a small
fruit with succulent flesh has lots of
juice and a good fruity flavor.
Varieties: Black Diamond, Tragedy,
Black Prince

CITRUS FRUITS
All have a tough,
bitter peel or zest
that is highly fragrant
The flesh is
segmented and is
watery
They are generally on
the sour side
Ex. Lemons, Oranges,
Limes, Grapefruit

CITRUS FRUITS

Lemon: Use you can use

rind grated or cut when
poaching fruits or making
syrups.
Juice is used to
enhance flavor of chicken,
seafood and other meats.

Lime: Maybe used as lemon.

Used a lot in Thai cuisine and
Mexican dishes.

CITRUS FRUITS

Orange: Greatly valued for

its high in Vitamin
Much enjoyed as
breakfast, fruit
enjoyed in salads,
and in desserts.

C content.
a juice for
can be
with meats

Tangerine:

Related
to
oranges, its more delicate in
flavor. Eat by itself in
segments, use in tarts, fruit
salad, tarts, pies and cakes.

CITRUS FRUITS

Pomelo: Its look like a large

grapefruit. Eaten by itself
with breakfast in fruit salad or
savory salads.

Grapefruit:

Varieties
have
pink, yellow or red flesh. Good
for breakfast, halved and eaten
as is or with little sugar, in
cocktails, salads or juiced. Pink
flesh tends to be sweeter.

GRAPES
These vine fruits grow
in bunches on a stalk
Skin color ranges
from pale green, pale
yellow, purple, red or
bluish red
Skin is waxy and flesh
is watery, translucent
and has seeds

MELONS
These type of fruits grow on vines
Their skin is hard and pattered
skin, flesh is very juicy enclosing
lots of edible seeds in the center
Kinds of Melons
1)Cantaloupe (melon)
2)Honeydew
3)Watermelon (pakwan)

MELONS

Cantaloupe (Musk
or netted melons)
Musk scented aroma, its
flesh normally orange and
fragrant. Delicious when
ripe.

Watermelon
Honeydew
( Wintermelon
)
Non-odorous and
smooth skinned.

This large green-skinned

melon contains sweet,
juicy, pink to deep-red
flesh with copious seeds.

Bananas
Bananas grow in hands; the bananas themselves are called
fingers. The plantain is a green cooking banana used in a
savory manner rather than sweet.

1)
2)
3)

Lady Finger (Nino, Senorita)

Gros Michel (Bluefield)
Cavendish
a.
b.
c.
d.

4)
5)
6)

Dwarf Cavendish
Giant Cavendish
Robusta
Lacatan (Pisang Masak Hijan)

Red Banana (Red Cuban or Colorado)

Apple Banana (Manzanos)
PLANTAINS (Green Bananas)

Bananas
Bananas grow in hands; the bananas themselves are called
fingers. The plantain is a green cooking banana used in a
savory manner rather than sweet.

Lady Finger
Bananas
Cavendish

Red Banana
( Red Colorado or
Cuban)

Bananas
Bananas grow in hands; the bananas themselves are called
fingers. The plantain is a green cooking banana used in a
savory manner rather than sweet.

Plantain ( green)

Apple Bananas

Gros Michel
bananas

TROPICAL FRUITS (Exotic

These fruits grown primarily
in temperate countries
Fruits)
They are generally available all year round or may
have very specific seasons within the year
Pineapple:

Most
recognizable fruit. Rich in
vitamin C and dietary fibers.
They contain bromelain, an
enzyme which aids in
digestion. Usually eaten after
a rich meal but may also be
used for savory dishes.
Examples: Sweet n sour pork

TROPICAL FRUITS (Exotic

Fruits)
Mangoes:
This fruit is regarded by
many as the most
delicious and luxurious
among all tropical fruits.
Skin color can range
from green, pinkish-gold
or red skin.
Juicy, sweet and
meltingly soft flesh

TROPICAL FRUITS (Exotic

Fruits)

Cherimoyas:
Custard Apple:
Known locally as
atis. It has a light
tan or greenish quilted
skin that develops
brown patches as the
fruit ripens. Flesh is
custard like in texture

Similar to Custard Apple.

Widely available in the
Caribbean, heart-shaped
or oval fruit, made up of
many concave sections.
Inside the fruits are
inedible black seeds
surrounded with creamyflesh which has a sweetsour flavor reminiscent of
pineapples or bananas.

Star Fruit
Also known as
carambolas, native
to Indonesia and
Molucas. Flesh is
refreshing and juicy
to eat.

TROPICAL FRUITS (Exotic

Fruits)

Guava
Dragon Fruit:
Come in both yellow
and pick versions.
Flesh is sweet,
refreshing with a slight
acidic melon-like
flavor. Best eaten as
soon as it ripens.

Durians:
Disgusting, sewage
like smell. Flesh is
rich, creamy, sweet.
Made into candies,
jams.

Versatile fruit. Cab

be used in ice
creams, sorbets,
sweet drinks and
salads. Highly
scented with an
aromatic sweet acid
flavor. Rich in
potassium, Vitamin
C and dietary fibers.

TROPICAL FRUITS (Exotic

Fruits)

Kiwi:
Can be eaten as a fruit
or added to fruit
salads. Soft flesh and
sweet.

Papaya
Lychees:
Knobbly redish skin,
translucent pearly
flesh. Flesh is juicy,
sweet, fragrant.

Also known as pawpaws. Salmon-pink

flesh, soft, juicy,
sweet flesh

TROPICAL FRUITS (Exotic

Fruits)

Persimmons:
Passion Fruit:
Native to Americas,
with crunchy edible
seeds surrounded by
an intensely fragrant,
sour sweet flesh.

Resemble large
orange tomatoes.
Sweet-honeyed flesh.
Texture similar to
chico.

Pomegranate
Filled with seeds,
apple shaped fruit
has leathery, reddish
gold-skin. Edible
seeds.