Fruit Basics

1. Fruit Basics

2. Types of Fruits • From appetizers to dessert, fruits add texture, nutrition, color, and flavor to any meal. • Fruits come from flowering plants and contain at least one seed. • Categories: • Citrus fruits • Melons • Berries • Drupes • Pomes • Grapes • Tropical fruits

3. Citrus Fruits • Citrus fruits have a thick, firm rind covered by a thin layer of colored skin, called the zest. • The soft, white layer between the zest and the flesh is called the pith, which is slightly bitter. • The flesh of citrus fruits is segmented and acidic. • They grow on trees and shrubs and are harvested when ripe. • Quality citrus fruits are not blemished or soft and puffy • Citrus fruits will not continue to ripen after picked • Give 3 examples of citrus fruits.

4. Citrus Fruits

5. Melons • Sweet melons are fruits with a netted skin or a smooth rind that range in color from creamy to jade green. They belong to a category called muskmelons. • Quality melons are firm, heavy for their size, and have a good aroma. • Melons can ripen after being picked and are often served raw or pureed into soups and salads. • Give 3 examples of melons.

6. Melons

7. Berries • Berries are juicy, thin-skinned fruits with tiny seeds. • They grow on bushes and vines and are picked when fully ripened – they will not continue to ripen after being picked • Quality berries are sweet, plump and even in color. • Give 3 examples of berries.

8. Berries

9. Drupes • Drupes have a soft flesh, thin skin, and one pit, or stone. • They can be picked ripe or can ripen after they are picked. • Quality drupes are firm and plump, without bruises or blemishes and grow on shrubs and bushes. • Give 3 examples of drupes.

10. Drupes

11. Pomes • Pomes are firm, thin-skinned fruits that grow on trees. They have a central core filled with tiny seeds. • Pomes can be picked ripe or be ripened after they are harvested. • Quality pomes have smooth skin and no blemishes, bruises, or soft spots. • Give 3 examples of pomes.

12. Pomes

13. Grapes • Grapes grow in clusters on vines. • Their flavor and color are found mostly in their skin. • Grapes are almost always eaten raw and can be picked ripe or they can ripen after harvest. • Quality grapes are plump and juicy, with rich color.

14. Tropical Fruits • Tropical fruits grow in hot, tropical regions of the world and ripen after they are picked. • Quality tropical fruits are firm, plump, unblemished and have a good color. • Give 3 examples of tropical fruits.

15. Tropical Fruits

16. Fresh Fruit • In season – during the fruits main growing season • Fruits can be shipped from other parts of the world where they are in season • Knowing what is in season in your area will help you plan menus and keep costs down. • Fruits contain nutrients, such as vitamins and phytochemicals – a natural chemical found in plants that may help reduce the risk of some cancers.

17. Purchasing Fresh Fruit • Fresh fruits can be purchased ripe or unripe. • They are sold by count or weight and are packed in: • Flats • Shallow boxes, crates or baskets that are used to ship pints and quarts of produce such as strawberries • Lugs • Often will hold 25 to 40 pounds of produce • Cartons • Fruits can be purchased • Cleaned, peeled, or cut • In bulk with sugar and preservatives • Packed in large containers of water

18. Ripen and Store Fresh Fruit • To be ripe means that the fruit is fully grown and ready to eat. • Full size • Color deepens and changes • Flesh becomes soft, juicy and less tart • Flavor and aroma intensifies • Ripening does not stop when a fruit is perfectly ripe • Some fruits, such as bananas, are often purchased unripened, since they continue to ripen after harvesting • Other fruits, such as pineapples, ripen only on the plant and must be rushed to market

19. Ripen and Store Fresh Fruit • Fruits give off ethylene gas, an odorless, colorless gas that is emitted naturally as fruits ripen • Unripened fruits can be exposed to ethylene gas to encourage ripening • To keep fruits from ripening, keep them chilled and isolated from other fruits • Apples, melons, and bananas give off large amounts of ethylene gas – store them separately from more delicate fruits and vegetables

20. Canned Fruits • Fruits can be canned in: • Heavy or light syrup • Water or fruit juice • Solid packed cans that contain little to no water • Fruits are exposed to high temperatures during canning and the heat kills any microorganisms and eliminated oxidation, both which cause fruit to spoil • The sealed environment also prevents the fruit from spoiling however the heat will soften fruit • The nutritional content is not affected

21. Purchasing and storing canned fruit • Canned fruit has an extended shelf life as long as the can remains sealed and undamaged. • Do not purchase dented cans. • If a can has a bulge, throw it away immediately without opening it • Bulges are a sign that botulism, a food borne illness is present

22. Frozen Fruit • Freezing stops the growth of microorganisms that cause food to spoil • Freezing will not affect the nutritional value, but does change the texture of the fruit • Freezing breaks down the cell structure when the water in the fruit expands • As fruit thaws, it loses shape because part of the cell structure has been broken down – this leaves the fruit mushy • Individually Quickly Frozen – reduces the number of ice crystals that form, keeping the quality of the frozen product higher. It helps the fruit retain its shape.

23. List 6 examples of commonly frozen fruit.

24. Purchase and Storage of Frozen Fruit • Frozen fruits are available: • Sliced • Packed in sugar syrup • Whole • Pitted • Peeled • Pureed • Seal in moisture-proof bags or other containers • After purchased, immediately transfer fruit that will not be used to a freezer so it does not thaw

25. Dried Fruits • Dried fruits are found in: • Compotes: • Fresh or dried fruits that have been cooked in a sugar syrup • Chutney: • A condiment made from fruit, vinegar, sugar and spices that can be served cold, warm or hot • Rehydrate, or add water into, dried fruits before use. • Place fruit in boiling water for 30 minutes to 1 hour • List 6 examples of dried fruit.

26. Purchase and storage of dried fruit • Dried fruits are vacuum packed or shrink wrapped, for purchasing and shipping • Store in dated and labeled air-tight containers in a cool place out of direct sunlight to prevent from molding • Low moisture dried fruits, like raisins, will spoil more quickly • Use within 1 month

27. Cooking Fruits • The most common cooking techniques include: • Baking • Poaching • Simmering • Deep-frying • Sautéing • Broiling • Grilling • When cooking fruits, take care not to overcook or they can become mushy and lose their flavor. • Add sugar or acid to help prevent overcooking, which helps keep the fruit firm and retain its form

28. Preparation of Fruit • Wash the fruit in cold water. Drain well. Remove stems. If the fruits have skin that needs to be peeled or pulled, do so now. • Cut the fruit into halves, quarters, slices or chunks. • Remove any seeds and pits. Some fruits may also need to be cored. • To prevent enzymatic browning dip the fruit into citrus juice

29. Cooking with Dry Heat • Dry heat methods include: • Broiling and grilling • Baking • Sautéing • Deep-frying

30. Broiling and Grilling • Bananas, apples, peaches and pineapples are often used for these techniques • Quickly cook so that they do not become mushy and lose their shape • Broiling: • Place fruits on a pan under the heat source • Rotate to ensure even cooking • Grilling: • Place fruits directly on the grill or thread onto skewers • Rotate to ensure even cooking

31. Baking • Cobbler – a deep-dish fruit dessert made commonly from berries, peaches and apples with a crust • Common dishes: • Baked apples • Ham with pineapples • Fruit juices and purees can be used with meat to bring out flavor

32. Sautéing • When fruits are sautéed in butter, sugar and spices they develop a sweet, rich and syrupy flavor • To sauté: • Peel and core fruit and remove any seeds • Cut into neat, even slices, place in a sauté pan, and cook over high heat

33. Cooking with Moist Heat • Two moist heat cooking methods include: • Poaching • Simmering

34. Poaching • Fruits are submerged in various liquids, such as water or sugar syrups • Apples, apricots, peaches, pears and plums are often poached at very low temperatures which allows the fruit to retain its shape and flavor and soften gradually

35. Simmering • Simmering is used to make fruit compotes and stewed fruits • To simmer fruit: • Peel, core, and slice • Place into a pan with cooking liquid, such as water, sugar, syrup, honey and spices • Bring to a simmer and cook until fruit is done