Chapter 16 Fruits

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Chapter 16Fruits

• Part 3
• The Preparation of Food

Revere
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Objective

• Describe how to properly select and store fruits.

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Fruit Classifications

• Berries are small, juicy fruits with thin skins.
• Drupes have an outer skin covering a soft flesh
  that surrounds a single, hard pit.
• Pomes have a central, seed-containing core
  surrounded by a thick layer of flesh.

• What are some examples of each of these fruit
  classifications?

Cherry Marketing Institute
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Fruit Classifications

• Citrus fruits have a thick outer rind and thin
  membranes separating the flesh into segments.
• Melons are large, juicy fruits with thick rinds
  and many seeds.
• Tropical fruits are grown in warm climates and
  are considered to be somewhat exotic.

USDA
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Selecting 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 fruit.
• Consider what quality of fruit will best meet
  your needs.

USDA
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Storing Fresh Fruit

• Handle fruits gently to prevent bruising.
• Let underripe fruit ripen at room temperature.
• Refrigerate strong-smelling fruits in airtight
  containers.
• Refrigerate other fruits uncovered in a crisper.
• Use fruits as soon as possible.

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Choosing Canned, Frozen, and Dried Fruit

• Choose cans that are free from dents, bulges, and
  leaks.
• Choose frozen packages that are clean, undamaged,
  and frozen solid.
• Choose dried fruits that are fairly soft and
  pliable.

USDA
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Storing Canned, Frozen, and Dried Fruits

• Store unopened cans and jars in a cool, dry
  place.
• Store frozen fruit in the coldest part of the
  freezer.
• Store unopened packages of dried fruit in a cool,
  dark, dry place.

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Objective

• Identify the principles and methods of cooking
  fruit.

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Food Science Principles of Cooking Fruit

• Add a small amount of lemon or orange juice to
  prevent enzymatic browning.
• Use a small amount of water and cook fruit just
  until tender to preserve nutrients and flavors.
• Use a sugar syrup instead of water to retain
  shape.

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Methods of Cooking Fruit

• Cooking in liquid
• Baking
• Broiling
• Frying
• Microwaving

• What types of liquid can you use for cooking
  fruit?

Cherry Marketing Institute
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Objective

• Prepare fruits, preserving their colors,
  textures, flavors, and nutrients.

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Preparing Raw Fruits

• Wash and dry carefully do not soak.
• Dip cut edges of susceptible fruits in lemon,
  orange, grapefruit, or pineapple juice to prevent
  enzymatic browning.
• When necessary, peel as thinly as possible to
  preserve nutrients.

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Preparing Preserved Fruits

• Serve canned fruits right from the can, with or
  without liquid.
• Serve frozen fruits while a few ice crystals
  still remain.
• Eat dried fruits as is or soak before cooking.

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Apply It!

• You have fresh apples, canned peaches, frozen
  strawberries, and dried apricots on hand.

• Describe how you will prepare one of these fruits
  to serve at breakfast and another to serve as a
  dessert.

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Key Question

• How will you select, store, and prepare fruit to
  add flavor and color interest to your meals?

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Other Questions to Consider

• What nutrients do fruits supply in the diet?
• What factors affect the prices of fresh, canned,
  frozen, and dried fruits?