FRUIT Reasons to include fruit in your diet

FRUIT Reasons to include fruit in your diet

What is a Fruit? n n Defined: the part of the plant that holds the seeds. Categorized by characteristics that set them apart from each other. n n n Berries Melons Citrus Drupes Pomes Tropical

Berries n Characteristics n n Juicy Thin skin Many tiny seeds Examples n n Strawberries Cranberries Grapes Blackberries

Melons n Characteristics n n n Thick outer rind Outer skin Juicy Many seeds Examples n n n Watermelon Cantaloupe Honeydew

Citrus n Characteristics n n n Thick rind Thin membrane that separates inner flesh segments Examples n n n Oranges Tangerines Grapefruit Lemons Limes

Drupes n Characteristics n n Single, hard seed (pit or stone) Soft inner flesh Tender, edible skin Examples n n n Cherries Apricots Peaches Nectarines Plums

Pomes n Characteristics n n Thick, firm flesh Tender, edible skin Central core with several small seeds Examples n n Apples Pears

Tropical n Characteristics n n Grown in tropical & subtropical climates Examples n n Bananas Guavas Papayas Mangos

Forms of Fruit n n Fresh Canned Frozen Dried

Maturity of Fruit n n Mature: fruits that have reached their full size and color and must be picked. Immature: fruits that are picked too soon. n n n Small for size Poor color & texture Never ripens

Ripeness n Ripe: when a mature fruit reaches its peak of flavor and is ready to eat. n n Tender Pleasant Aroma Fruit will give when pressed gently Underripe n n n Firm Lack flavor Have not reached top eating quality

Selecting Good-Quality Fruit n Condition n n Denseness n n n Plump and Firm Avoid dry, withered, very soft, or very hard Color n n Avoid bruised, damaged spots, or decay Typical for particular fruit Aroma n Pleasant, characteristic smell

Selecting Good-Quality Fruit n Size n n Heavy for size (juicy) Shape n n Each type has own characteristic shape Misshapen is a sign of poor flavor & texture

STORAGE n n Fruits can only be stored for about one week Never wash fruits before storing them n Underripe: keep at room temperature Place in a brown paper bag to speed ripening n Add an apple to produce a fruit-ripening gas n Make holes in a plastic bag to allow moisture to evaporate n n Bananas: store uncovered at room temperature

STORAGE n Berries, Cherries, Grapes: Sort to remove any damaged or decayed. n n n Refrigerate in a perforated plastic bag or container, in a covered shallow container, or uncovered in the refrigerator crisper Citrus: room temperature or refrigerate uncovered for longer storage. All Other: uncovered in the crisper or perforated plastic bag.

Prevention of Darkening n When fruits are exposed to oxygen in the air, oxygen reacts with an enzyme making the fruit turn brown. n n Chemical reaction called enzymatic browning. Prevention n Ascorbic Acid (vitamin C) Lemon, Grapefruit, or Orange juice Ascorbic acid powder mixed with water

Changes during Cooking n Nutrients n n n Color Flavor n n n Mellow, less sharp, & acidic Overcooking = loss of flavor Texture n n Loss of heat-sensitive nutrients Heat causes fruits to lose water and soften Shape n Add sugar to the cooking water to retain shape

Cooking Methods n n n In Moist Heat Frying Baking Broiling Grilling Microwave