Fruits Nutritional Value of Fruits n Most fruits

Fruits

Nutritional Value of Fruits n Most fruits are high in vitamins and low in fat (except avocados). n Fruits provide fiber and are the best source of dietary Vitamin C. n The citrus fruits are one of the best sources of Vitamin C.

Selecting Fresh Fruits n Ripe fruits are those that have reached top eating quality. Test for ripeness by pressing it gently to see if it gives slightly. n Underripe Fruits are fruits that have reached full size, but have not reached peak eating quality. n Immature fruits have not reached full size. They will not improve in quality.

Tips for Buying Fresh Fruit n Fruits that are in season are less expensive. n Buy just what you can use in a short time. n Avoid bruised, soft, damaged, or immature fruits.

Storing Fresh Fruit n Handle carefully to prevent bruising. n Let underripe fruits ripen at room temperature. n Use berries, melons, grapes and fruits with pits as soon as possible. n You can store apples, pears, and citrus fruits longer, but they will lose quality after prolonged storage. n You can refrigerate bananas for a short time after they have ripened. The cold temperature will darken the skin.

Preparing Raw Fruits n Wash fruits carefully under cool running water. Never let fruits soak. n Serve raw fruits whole or sliced. n Some fruits darken when exposed to air. This is called enzymatic browning. n Dipping fruits in lemon, orange, grapefruit, or pineapple juice will make them look more appealing. n Use a sharp, thin-bladed knife when peeling raw fruit. n Peel as thinly as possible to preserve nutrients.

Poaching Fruit n Poaching or stewing is the cooking of fruit in enough simmering liquid to cover it. n The goal is to retain the shape of the fruit as it cooks. n Fruits that can be poached include plums, berries, apples and pears. n Cooking the fruit in sugar syrup will help it retain its shape.

Baking Fruit n You can bake apples, pears, and bananas. Baked fruits should be tender, but they should keep their shape. n If you bake fruit in the skin, you will not need to cover the pan. n If you peel the fruit, you will need to cover the dish.

Broiling Fruit n Bananas, grapefruit halves, and pineapple slices are often broiled. n Sprinkle with brown sugar or drizzle with honey before broiling.

Frying Fruits n You can fry some fruits in a small amount of fat in a skillet. This is also called saute ing. n You can also dip fruits into a batter and deepfat fry them. These are also called fritters.

Grilling n Grilling fruit is the best way to keep nutritional value n Example: Grilled Pineapple