Fruit Study Guide

1. Fruit Study Guide

2. 1. Define and give an example of each type of fruit • Pome: Has A SEED CONTAINING CORE APPLE, PEARS • Drupe: HAS A SINGLE HARD PIT • PEACH, PLUM, CHERRY, APRICOT • Berries: SMALL AND JUICY WITH A THIN SKIN BLUEBERRY, BLACKBERRY, GRAPES

3. Melon: LARGE FRUIT WITH A THICK RIND AND MANY SEEDS WATERMELON, CANTALOPE, HONEYDEW • Citrus: THICK RIND, HAS MEMBRANES THAT SEPARATE SECTIONS ORANGE, LEMON, LIME, TANGERINE, GRAPEFRUIT • Tropical: MANY VARIETIES, GROWS IN WARM CLIMATES ONLY BANANA, AVOCADO, PINEAPPLES, KIWI

4. 2.What is the nutritional value of fruit? • HIGH IN VITAMINS, LOW IN FAT • FIBERFOR DIGESTION • VITAMIN C: IN CITRUS FRUITS. FOR FIGHTING INFECTIONS, STRENGTHENS CELL WALLS- PREVENTS BRUISING • VITAMIN A: DEEP ORANGE INSIDE FRUIT PREVENTS NIGHT BLINDNESS, AIDS SKIN, EYES

5. How many servings do you need each day of fruits? • NEED 2-4 SERVINGS DAILY, ONE SHOULD BE A CITRUS FRUIT • 1 SERVING = 1 MEDIUM APPLE, 8 OZ. FRUIT JUICE

6. 4. What is the difference between under ripe fruit and immature fruit? Which should you buy? • RIPE= TOP EATING QUALITY • UNDERRIPE= FULL SIZE, BUT STILL GREEN • MATURE=FULL SIZED • IMMATURE=NOT FULL SIZE, SMALL, POOR FLAVOR • BUY FULLY MATURE. • CAN BUY UNDERRIPE, ALLOW TO RIPEN AT HOME (green banana)

7. 5. What should you look for when purchasing fruit? • BUY IN SEASON WHENEVER POSSIBLE • BUY WHAT YOU WILL USE IN A FEW DAYS • AVOID BRUISING, DISCOLORATION, SOFT SPOTS • IF IT FEELS HEAVY FOR SIZE =JUICY

8. 6. Describe how to store each of the following • Berries –WILL LAST ONLY A FEW DAYS. DO NOT WASH UNTIL USE. REMOVE MOLDY ONES • Bananas-STORE AT ROOM TEMPERATURE. CAN PURCHASE UNDERRIPE • Apples, pears, citrus – WILL LAST LONGER IN CRISPER DRAWER. • Underripe fruit – ALLOW TO RIPEN AT ROOM TEMP. AFTER CUTTING FRUIT, COVER AND REFRIGERATE

9. 7. What changes occur when fruit ripen? • COLOR CHANGES FROM GREEN • STARCH TURNS TO SUGAR – GETS SWEETER • CELL WALLS SOFTEN • WILL CONTINUE TO RIPEN UNTIL IT SPOILS

10. 8. What fruits are commonly canned? • PINEAPPLE, PEACHES, PEARS • How does the flavor/texture compare to fresh? SOFTER SINCE IT HAS BEEN COOKED IN SYRUP • How should canned fruits be stored? ROOM TEMP. AVOID BULGES, DENTS - DISCARD • What is the cost difference? OFTEN CHEAPER

11. 9. What fruits are commonly frozen? BERRIES, MELONS SOMETIMES • How does the flavor and color compare to fresh? COLOR –SAME, TEXTURE-MUSHY. BEST IF USED PARTIALLY FROZEN • How should frozen fruits be handled? KEEP FROZEN SOLID, NO ICE COATING • How does the cost compare to fresh? MAY BE LESS EXPENSIVE, ESPECIALLY OUT OF SEASON

12. 10. What fruits are commonly dried? PLUMS-PRUNES, GRAPE -RAISINS • How does the taste compare to fresh? VERY SWEET (starch turns to sugar) • How should dried fruits be stored? WRAP TIGHTLY. STORE IN COOL, DRY PLACE. Keep away from bugs.

13. 11. When some fruits are exposed to air a chemical process occurs. Which fruits does this happen to? APPLES & BANANAS • What is this called? ENZYMATIC BROWNING • How can this be prevented? DIP IN LEMON JUICE (CITRIC ACID)

14. 12.What changes occur when fruits are cooked? 1. CELLULOSE SOFTENS 2. COLOR CHANGES 3.NUTRIENTS LOST 4. FLAVORS SOFTEN 5. WILL RETAIN SHAPE WHEN COOKED IN SUGAR SYRUP • Always use very ripe fruit for cooking

15. 13. Explain how and why fruits are cooked in liquids 1. USE AS LITTLE WATER AS POSSIBLE TO RETAIN NUTRIENTS 2. USE LOW HEAT 3. USE SHORT COOKING TIME 4. Covered saucepan

16. 14. What are other methods of cooking fruits? 1.BAKING 2.BROILING 3. FRYING 4. MICROWAVE

17. 15. How should raw fruits be prepared? A. Wash carefully right before use. Do not soak in water B. If peeling, use peeler. Nutrients are under skin C. If the fruit is very soft, it is very ripe d. After cutting, cover and refrigerate. Use quickly

18. 16. What is the difference between “juice” and fruit “drink”? • Anything labeled “juice” has to be 100%real fruit juice. • Labeled “drink” – mainly sugar, water and flavoring