Fruits

Guide to Good Food Chapter 16

 An Introduction to Fruits
 Fresh, canned, frozen, and dried
fruits add flavor, color, and texture
contrasts to meals.
 They are generally nutritious and low
in calories, so they are good choices
for desserts and snacks.
 You can eat fruits raw or cooked.
 Choosing Fresh Fruit
 Many varieties of fresh fruit are
available year-round. Others only for
a short period of time.
 Knowing how to recognize a high-
quality fresh fruit will help you
become a smart consumer.
 Fruit Classifications
 Berries- small, juicy fruits with thin
skins.
 Ex: strawberries, blueberries, & grapes.
 Drupes- have an outer skin covering a
soft fleshy fruit. The fruit surrounds a
single, hard seed, which is called a
stone or pit.
 EX: cherries, apricots, plums, & peaches.
 Fruit Classifications
 Pomes- have a central, see-containing
core surrounded by a thick layer of
flesh.
 Ex: apples and pears
 Citrus- have a thick outer rind. A thin
membrane separates the flesh into
segments.
 Ex: oranges, tangerines, & lemons.
 Fruit Classifications
 Melons- are large, juicy fruits with
thick rinds and many seeds. They are
in the gourd family.
 Ex: cantaloupe, watermelon, & honeydew
 Tropical Fruits- are grown in warm
climates and are considered to be
somewhat exotic. Many tropical fruits
are available throughout the world.
 Common in the U.S are avocados,
bananas, pineapples, & kiwi.
 Nutritional Value of Fruit
 Teens should eat 1 ½ to 2 ½ cups each
day.
 Most forms of fruit and fruit juices
count cup for cup. 1 ½ cup of dried
fruit counts as 1 cup from this food
group.
 Most fruits are high in vitamins and low
in calories.
 Nutritional Value of Fruit
 Citrus fruits, cantaloupe, & strawberries
are a good source of Vitamin C.
 Cantaloupe, apricots, and other orange
fruits are a good source of Vitamin A.
 Bananas and dried fruits supply
Potassium.
 Fruits are also rich in photochemical and
fiber.
 Nutritional Value of Fruit
 Eating fruits can help prevent major
health problems such as:
 Heart disease
 Type 2 diabetes
 Many types of cancer
 Selecting Fresh Fruits
 Ripeness will help you judge the quality
of fresh fruits.
 Ripe fruits are those that have reached
top quality.
 Test fruits for ripeness by pressing it
gently to see if it gives slightly.
 Underripe fruits are full sized but have
not yet reached peak quality.
 Selecting Fresh Fruits
 Some fruits such as apples, pears, &
bananas can be purchased underripe and
will ripen at room temperature at home.
 Color & fragrance are guides to ripeness.
Most loose their green color as they
ripen.
 Pineapples and melons have a characteristic
fragrance when ripe.
 Selecting Fresh Fruits
 Maturity is another factor used to judge
quality of fresh fruits.
 Immature fruits have not reached their full
size. They are small and have poor color,
flavor, and texture. They will not improve
in quality if left at room temperature.
What is the difference between underripe
fruit and immature fruit?
 When Buying Fresh Fruit…
 Buy just what you can use in a short
time.
 Look for signs of freshness and ripeness.
 Avoid bruised, soft, damaged, or
immature fruits.
 Consider your needs. What will you be
using the fruits for?
 Storing Fresh Fruit
 Handle all fruits gently to prevent
bruising.
 Let underripe fruits ripen at room
temperature and refrigerate rip fruits.
 The crisper compartment of your
refrigerator is the perfect spot to
store fruits uncovered.
 Canned Fruits
 Canned fruits can be whole, sliced,
halved, or in pieces.
 They come packed in juices or light and
heavy syrups.
 Fruit juices are lower in calories and
higher in nutrients than syrups.
 Canned fruits can be bought in cans or
jars.
 Buying & Storing Canned
Fruits
 Canned fruits are usually less expensive
than frozen or fresh fruits.
 Costs vary depending on brand, can size,
quality, and packing liquid.
 To receive greatest economy from your
dollar, choose house or generic brands.
 Canned fruits work well in dishes where
appearance is not important.
 Buying & Storing Canned
Fruits
 When buying canned fruits, choose cans
that are free from dents, bulges, and leaks.
 Choose jars that are free from cracks and
chips.
 Choose the quality that fits your intended
use
 Store all cans and jars in a cool, dry place.
 Cover fruits after opening and store it in
the refrigerator.
 Frozen Fruits
 Frozen fruits are available sweetened
and unsweetened: whole and in pieces.
 Most frozen fruits come in bags.
 Frozen fruits resemble fresh fruits in
color and flavor.
 They may, however, lose some texture
qualities during freezing.
 Buying & Storing Frozen
Fruits
 Some fruits aren’t available in fresh
form year round.
 Frozen fruits are often less expensive
than fresh- especially when that fruits
is out of season.
 Again house or generic brands are
typically a less expensive option.
 Buying & Storing Frozen
Fruits
 Choose packages that are clean,
undamaged, and frozen solid.
 Avoid packages with ice crystals on the
outside- this indicates that they have
been thawed and refrozen.
 Store in the coldest part of the freezer.
 After thawing, cover unused fruits and
store in refrigerator.
 Dried Fruits
 Raisins, prunes, and apricots are the
most common dried fruits.
 They usually come in boxes or plastic
bags.
 Size generally determine the price.
Larger fruits cost more than smaller
fruits
 Buying & Storing Dried
Fruits
 Choose dried fruits that are fairly soft and
pliable.
 Store unopened packages in a cool, dark, dry
place.
 After opening store in tightly covered
containers.
 Some package labels recommend storing
dried fruits in the refrigerator for best
keeping quality.
 Preparing Raw Fruits
 Raw fruits are delicious when eaten out-of-
hand.
 They can also be used in appetizers, salads,
and desserts.
 To prepare wash them carefully under clean
running water. Then dry with a clean towel.
 Washing removes dirt and microorganisms.
 Preparing Raw Fruits
 Never soak them! This will cause them to
lose flavor and water-soluble nutrients.
 Serve raw fruits whole or sliced.
 Some fruits such as bananas & apples
darken when exposed to air. This is
called enzymatic browning.
 Dipping these fruits in lemon or
pineapple juice will prevent this.
 Cooking Fruit in Liquid
 You can use water or sugar syrup
when cooking foods in liquid.
 Fruits cooked in sugar syrup will
retain their shape. Those cooked in
water will not.
 How you intend to use the fruits
should determine your method.
 Cooking Fruit in Liquid
 Cooking Fruit in Syrup
 Use a two-to-one (2:1) ratio of water to
sugar. Too much sugar will cause fruit to
harden.
 Use a low temperature and cook fruit
just until tender and translucent.
 Cooking Fruit in Liquid
 Cooking Fruit in Water
 Use as little water as possible.
 Cook over low heat until tender.
 Add sugar at the end of cooking, as your
recipe directs, to thicken.
 Baking Fruit
 Commonly baked fruits are apples, peaches, pears,
& cherries.
 Baked fruits should be tender, but they should keep
their shape.
 If you bake in the skin, fruit will retain shape better.
 If you skin before cooking, use a covered casserole
dish for baking.
 You will need to bake with a small amount of liquid.
 Broiling Fruit
 Bananas and pineapple slices are
often broiled.
 Sprinkle these fruits with brown sugar
or drizzle them with honey before
broiling.
 Fruits broil quickly, so watch them
carefully to prevent overcooking.
 Frying Fruit
 You can fry some fruits in a small
amount of fat in a skillet. This is also
called sautéing.
 You can also dip fruits into a batter and
deep-fry them. Deep-fried fruits are
called fritters.
 All fried fruits should be tender, but
they should retain their shape.
 Microwaving Fruit
 Fruits cooked in a microwave oven
maintain their flavor and nutrients
because of the quick cooking time.
 Pierce fruits with tight covering skin.
 Fruits with higher moisture contents,
such as strawberries, will cook faster
than dense fruits.