Download Fruits

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
Peppers
Tomatoes
Apple
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
Amarillo
watermelon
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
pineSome are melons
apple
Mango
Durian
Coconut
Lycee
Guava
Banana
Papaya
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 fasterstore 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
Apricot
Apple
Avocado
Berries
Banana
Grapefruit SUN! Kiwi
Orange
Mango
Nectarine
Pineapple
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