Fruits

1. Fruits Foods I: Fundamentals

2. Definition • Fruit: • The ripened ovary, seeds and surrounding tissue of a flowering plant

3. Fruit Classifications • Simple Fruits: develop from one flower (=one fruit) • DRUPES – fruits with a hard pit • Ex. Peaches, plums, apricots • POMES – fruits with seeds and a central core • Ex. Apples, pears • CITRUS • Ex. Grapefruit, oranges, lemons • Aggregate Fruits: develop from several fruits in one flower • Ex. Raspberries, Strawberries, Blueberries • Multiple Fruits: develop from a cluster of several flowers • Ex. Pineapples. figs

4. Nutrients in Fruit • Fruits are composed of: • Water • 70-95% • Carbohydrates • Main source of calories in fruit • Starts out in form of starch but as it ripens, it is converted to sugar • Fiber – found in skinnn! • Vitamins • Ascorbic acid, Vitamin A, B vitamins • Minerals • Potassium, calcium, phosphorous, magnesium, iron, zinc, selenium

5. Nutrients in Fruits • Skin = Nutrients • Try to peel as thinly as possible to retain nutrients or leave skin on altogether • Skin also contains tons of fiber

6. Colors in Fruits • Fruits get their color from chemicals in them • Carotenoids • Yellow-Orange • Includes beta-carotene from vitamin A (which is good for EYESIGHT) • Anthocyanins • Red-Blue

7. Forms of Fruit • Fresh Fruit • Selection: • Fruit should feel heavy for its size • If purchased during off season, it is MORE expensive. • Besides for bananas, apples and pears, GREEN fruits should be avoided because they do not ripen well. • Mature fruit has reached its full size and color • This can be indicated by a slight tenderness when pressed • Will also have a pleasant aroma • Preparation: • Once cut, should be served ASAP. • Storage: • Can be stored in refrigerator for up to a week. • Refrigeration slows ripening. • Benefits: • MOST nutritious form of fruit. The least processing the better!

8. Forms of Fruit • Frozen Fruit • Serving: • Should be served slightly frozen • Benefits: • Lasts longer than fresh fruit • Is considered a “convenience food”

9. Forms of Fruit • Canned • Benefits: • Is considered a “convenience food” • Usually least expensive form of fruit • Forms: • Heavy syrup – most sugar • Medium syrup – medium amt. of sugar • Light syrup – lighter amt. of sugar • Juice – least amount of sugar

10. Forms of Fruit • Dried • Benefits: • Is considered a “convenience food” • Perfect for snacks because it is an excellent source of concentrated nutrients

11. Fruit Preparation • Enzymatic Browning • The discoloration that comes when fruits interact too long with the oxygen in the air. • Ex. Bananas & Apples that turn brown when they are cut and sit out too long • Prevention • Add an acid like orange or lemon juice

12. Fruit Preparation • Remember to ALWAYS wash fresh fruit in cool water before consumption and/or preparation • This removes dirt & pesticides • Cooking Mediums: • Use water when sauce is expected as the end product • Cinnamon sticks can be added to enhance flavor • Use sugar to help fruits retain their shape

13. Fruit Preparation • Cooking Methods: • Poaching • Method of turning fruit in hot liquid so that it retains its shape • Should be done until fruit is tender • Baking • Firm fruits bake best • Boiling • Fruit Sauces: during preparation, the texture of fruits is broken down • Microwaving • Fruit should be microwaved with little liquid • Piercing fruit before microwaving prevents bursting