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					Fruits




  A Sweet
 Goodston
Production
      Nutrients in Fruit
Four nutrients commonly found in
  fruits are:
• Carbohydrates
• Vitamin C
• Vitamin A
• Potassium
 Fruits can be obtained in
    what four forms?

•Fresh
•Frozen
•Canned
•Dried
•Juiced
               Fruits
Try to eat fresh fruits rather than
 juices or canned. Frozen fruit
 without added sugar is fine too.

What are 2 advantages of processed
 fruits? (What’s a disadvantage?)
  – Keep well – less likely to spoil
  – Require little to no preparation for
    serving
Name 6 fruits high in calcium,
   phospohrus and iron.
• Figs
• Raisins
• Dates
• Apricots
• Peaches
• Prunes
   Present in all fruits are:
• Sugar
• Cellulose - fiber
• Pectin

Cellulose and pectin are in the cell
 walls and the fruit.
   What is the importance of
    cellulose in our diet?
Cellulose is not digested, but it
 supplies bulk to the food, helping to
 stimulate the digestive process.
*Pectin- a carb from certain fruits that
 produces a gel that is the basis for
 fruit jellies.
*Cellulose- the chief substance in the
 cell walls of plants.
   What happens when fresh
  fruits are cooked in water?
The cellulose in the cell walls
 is softened so the fruits loose
 their shape and if cooked
 long enough, fall apart.

If you want fruit to retain its
  shape, add _______ to the
  water.
              Fruits
There is no uniform measure of
  quantity by which different kinds of
  fresh fruit are sold.
They may be sold by:
• Unit (melons)
• Pound (apples, peaches, grapes)
• Pint or Quart (berries)
The preservation of vitamin C is of
 most concern when preparing fruits.

Why should apples or other fruits be
 pared as thinly as possible?
Most of the Vitamin C is near the skin
 rather than uniformly distributed in
 the fruit.
Before being eaten or cooked all fresh fruit
 should be washed.

When you peel some fruit, it browns
 (oxidizes). To prevent this, sprinkle on
 fruit fresh or ascorbic acid, or dip in
 lemon or orange juice.
Ever notice the small stickers on
 fruits (and vegetables) at the
 grocery store? These help the
 checkout clerk find the price of the
 item but are also helpful to figure
 out where the produce you are
 buying has been grown. A sticker
 with 4 digits means that the food
 was conventionally grown.
          POME FAMILY
• Smallest family of fruit
• Fleshy fruit surrounding a core of
  seeds.
• Tree fruit

• Ex: apple, pear
Pomegranate




              Pears       Apple




  Peppers

               Tomatoes
          DRUPE FAMILY
• A hard stone (pit) in the center of the
  fruit.

• Relatively thin skinned.

• Can be Fleshy or fiberous

• Examples: peach, cherry, apricot, plum
       BERRY FAMILY
• Highly perishable fruit
• Fleshy with few to many seeds
• Seeds may be inside the flesh
  ex: grapes
• Seeds may be on the outside of the flesh
  ex: strawberries
   ex: raspberries
• Some grow on cane
  like shoots.
  -Example:
    Raspberries
    Blackberries
    Loganberries
• Bushes
  -Examples:
   Currants
   Gooseberries
• Some grow on
  herbaceous plants
  (Plants with little or no
  woody material).
  -Examples:
   Strawberries
      Berries can grow on:
• Vines
  -Example:
   Grapes
   Kiwi
         CITRUS FAMILY
• Good source of vitamin C.
• Grow on trees.
• Warm climate.
• Soft, juicy pulp in sections surrounded by
  spongy pith.
• The pith is surrounded by a rough skin or
  rind.
• Rind contains glands that produce oils.
                                                       Oranges
                                 Lemons



  Limes




Tangelo

                  Blood Orange

    Grape Fruit




                                          Ugli Fruit
                                                                 Tangerine
          Melon Family
• High Moisture content.
• Fleshy and thick skinned Accessory

• Musky smell.
• Grown on ground vines
             Muskmelon
Honeydew                   Square mellon




             Cantaloupe




                         watermelon
           Amarillo
          Tropical Fruit Family
•   Exotic, now available throughout the world.
•   Need warm climates to thrive.
•   Some are Tree Plants
•   Fleshy
•   Some are drupes
•   Some are berries
•   Some are Pomes                        pine-
•   Some are melons                       apple
         Mango




Durian           Coconut
    Lycee           Banana



            Papaya
Guava
                  Plantain
Immature Fruits
        • Fruit that has not
          reached its full size
          and has poor color,
          flavour, and texture.
        • They will not ripen
          and improve in
          quality.
            Under Ripe Fruit
• Mature Fruits
  -Fruit has reached its
  full size but has not
  yet reached peak
  eating quality.
  -They are hard and
  not reached full flavor
  yet.
• They will ripen and
  improve in quality.
              Buying Fruit
• Buy “In Season”
  – the peak of the growing season for the
  fruit.
  -price is cheaper when in season.
• Buy what you will eat.
• If buying in large quantity, preserve the
  fruit for future consumption (can, freeze,
  dry).
    How do you know which to
             pick?
• Buy ripe fruits if consuming immediately.
• Ripe fruit is tender with a pleasant aroma
  and fully developed flavor.
• Fruit should give a little under a light
  squeeze.
• Buy fruit that has the “typical”
  shape and size. Fruit should be
   heavy for size and have good color.
    Vitamins in Fruit

Vitamin A-
•Peach
•Mango
•Cantaloupe
•Apricot
    Vitamins in Fruit
Vitamin C-
•Lime
•Lemon
•Orange
•Grapefruit
•Kiwi
•Strawberry
    Vitamins in Fruit

Potassium-
•Banana
•Cantaloupe
•Nectarine
•Orange
To help fruit ripen faster-
 store the fruit in a brown
 paper bag at room
 temperature; store other
 fruit in crisper section in
 the fridge or in plastic
 bags with holes punched
 into them to allow
 moisture to escape.
       Storing Fresh Fruit
• Don’t wash until you are ready to use it.
  -Moisture speeds up the decaying
  process.



 -Store in the refrigerator. This will slow
  the ripening.
Won’t ripen after Harvest   Will ripen after Harvest
Apple           Apricot
                Avocado
Berries
                Banana
Grapefruit SUN! Kiwi
Orange          Mango
Pineapple       Nectarine
                Peach
Tangerine
                            Pear
                        Work Sited
• Food for Today text book
• Web sites
           •http://www.unm.edu/~jerusha/fruit_types.htm
  •http://www.biologie.uni-hamburg.de/b-online/ibc99/koning/fruittype.html

     •http://scidiv.bcc.ctc.edu/rkr/Biology203/labs/pdfs/FruitTypes.pdf

				
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