Chapter 9 Fruits and Vegetables

1. Chapter 9 Fruits and Vegetables

2. Fruits: Types and Market Forms A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds. • The sweetness of fruits comes from fructose, a natural form of sugar. • Fruits and vegetables should be plump and free of bruises, mold, brown or soft spots, and pest damage. • Overall, the color and texture should be appropriate to the particular type of fruit or vegetable. 9.1 Chapter 9 | Fruits and Vegetables

3. Fruits • Fruits are grouped by growing season and location: • Summer fruits include: (several drupes) • berries: highly perishable • cherries: Queen Anne or Bing • peaches, nectarines: freestone or clingstone • plums: dried are prunes • pears: bosc or d’Anjou • Grapes: used to make jelly, wine, raisins • melons: crenshaw, honeydew 9.1 Chapter 9 | Fruits and Vegetables

4. Winter fruit Winter also offers a good selection of fruits that provide plenty of nutrition and great taste. Winter fruits include: apples: range from very tart (granny smith) to red delicious citrus fruits: oranges, grapefruits, lemons, limes, and tangerines (all rich in vitamin C)

5. Tropical fruit Tropical fruits are named for the climatic conditions under which they are grown. Tropical fruits include: 1. figs 2. Kiwis 3. mangos 4. bananas 5. papayas 6. pomegranates 7. star fruit 8. passion fruit

6. Purchasing Fruits • Some fruits are available all year while others have a specific growing season. • During a fruit’s growing season, supply is plentiful, quality is higher, and the price is usually lower. • Quality grades are a rating system for fruit based on quality standards—the better the quality, the higher the quality grade assigned to it. • Quality is based on a combination of size, color, shape, texture, and defects. • Canned products: highest grade is U.S. Grade A Fancy 9.1 Chapter 9 | Fruits and Vegetables

7. Storing Fruits • Many ripe fruits, except for bananas, can be stored at 41°F or lower. • Certain fruits emit ethylene gas,which causes fruits to ripen (bananas, apples, melons, and avocados) • Most fruits need to be kept dry because excess moisture causes produce to spoil quickly. • Fruits that need to ripen should be stored at room temperatures of 65°F to 70°F. 9.1 Chapter 9 | Fruits and Vegetables

8. Preparing Fruits • Cleaning is the first step in preparing fruit. • Preparing fruit includes removing skins, removing cores, removing seeds and stones, zesting, and removing stems. • Fresh fruit can be juiced and puréed. 9.1 Chapter 9 | Fruits and Vegetables

9. Cooking Fruits • enzymatic browning occurs when the oxygen in the air comes in contact with the flesh of cut fruit, causing the fruit to turn brown. • To keep cut fresh fruits from discoloring, coat them with some form of acid, such as lemon juice, as soon as they are cut. • When fruit is cooked: add sugar or an acid to keep the fruit firm • Firm fruits that are poached are cooked in simmering liquid (apples, pears, peaches) 9.1 Chapter 9 | Fruits and Vegetables

10. Cooking Fruits (cont.) • Fruit has a rich, syrupy flavor when sautéed in butter, sugar, and spices (Banana Foster) • Some of the most popular fruit sauces include applesauce, fresh berry coulis, and compotes (simmering dried fruit, currants, and raisins) • When baking fruits, choose firm fruits that are whole or cut into large pieces. 9.1 Chapter 9 | Fruits and Vegetables

11. Vegetables: Typesand Market Forms A vegetable is an edible, herb-like plant. The edible parts of vegetables include the leaves, fruit, stems, roots, tubers, seeds, and flowers. • Vegetables are often categorized by their botanical origins or by their edible parts: • Flower vegetables include: • broccoli: can be served raw or cooked • cauliflower: served raw (crudites) or breaded and deep fried (Japanese tempura) • Brussels sprouts: miniature cabbages; steamed • cabbage: eaten raw as coleslaw or stir fried 9.2 Chapter 9 | Fruits and Vegetables

12. Fruit vegetables Fruit vegetables include: avocados: use lime to prevent discoloring; guacomole cucumbers: mild flavor, eaten raw Eggplants: colors range from black (black beauty) to green; always cooked (babaganoush – an eggplant dip) Peppers: can be sweet (bellpepper) or hot (habanero, cayenne) Squash: eaten raw or cooked tomatoes: a type of berry; best when vine ripened; green ones are good for frying

13. Green leafy vegetables Green leafy vegetables include: various types of lettuce: iceberg, romaine, bibb mustard greens: has a strong flavor Spinach: can be eaten raw or cooked Swiss chard: flavor similar to spinach

14. Vegetables: Typesand Market Forms (cont.) • Seed vegetables include: • corn: can be white, yellow or bicolored • Peas: some can be eaten in the pod (sugar snaps) • Beans: green beans, yellow wax beans 9.2 Chapter 9 | Fruits and Vegetables

15. Root/tuber vegetables Root vegetables include: carrots: raw (crudites), garnish, cooked Beets: originally grown for the tops, not the roots radishes: used as garnish, peppery flavor Turnips: peppery flavor; boiled or mashed Onions: many varieties (Vidalia, pearl, Bermuda) Shallots and scallions: mild flavor; pulled before they are mature Leeks: mildest flavor of onion family Tuber vegetables (can regenerate it’s own plant) include potatoes, sweet potatoes, and yams

16. Stem vegetables Stem vegetables include: asparagus: tender stalks and tips celery: appetizer either stuffed or served with dip artichokes: immature flower of a thistle plant Mushrooms: member of fungi family; eaten raw or cooked hydroponic farming, vegetables are grown indoors year-round in nutrient-enriched water. during their growing seasons, vegetables are plentiful, the quality is higher, and the prices are usually lower. The same USDA fruit quality grades apply to vegetables as well.

17. Storing Vegetables • Roots and tubers should be stored dry and unpeeled in a cool, dark area (after removing leafy tops) • Most vegetables need to be kept dry because excess moisture causes produce to spoil quickly (only keep produce for 4 days) • Produce should not be peeled, washed, or trimmed until just before it is used. • Vegetables that need to ripen should be stored at room temperatures of 65°F to 70°F. Once produce is ripe, refrigerate it immediately or it will become overripe. 9.2 Chapter 9 | Fruits and Vegetables

18. Preparing Vegetables • All fresh vegetables must be cleaned thoroughly. • Dicing: refers to about a half-inch cube. This is a common technique for use with vegetables. • Mincing is a fine chop cut made by using a chef ’s knife (garlic, fresh herbs, and ginger). 9.2 Chapter 9 | Fruits and Vegetables

19. Cooking Vegetables • Vegetables must be cooked in a way that protects their texture, flavor, color, and nutrients: • Boiling: for hard, starchy vegetables. • Parboiling/blanching: partially cooks vegetables in boiling water. • Steaming: best way to retain vitamins and minerals. • leave vegetables whole, with the skin or peel intact, and steam it with its own moisture to maintain nutrients • Roast or bake vegetables in a hot or moderate oven. This cooking method is best suited to vegetables with thick skins (squash, potatoes, eggplants) 9.2 Chapter 9 | Fruits and Vegetables

20. Cooking Vegetables (cont.) • Sauteed: vegetables with little or no skin • Glazing is a finishing technique that gives vegetables a glossy appearance (cook with honey, sugar or syrup) • Cook batter-dipped vegetables in oil or butter until their exteriors are lightly browned and crisp (onion rings) • To marinate vegetables, soak them in oil or vinegar, herbs, and spices. This gives them added flavor and helps to tenderize the vegetable. • Sous vide: uses airtight plastic bags placed in hot water • cook vegetables soon after purchase and then serve them as quickly as possible to maintain freshness 9.2 Chapter 9 | Fruits and Vegetables