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FRUITS AND VEGETABLES
BINGO
- COLOR
- RIND
- PEBBLE
- OXIDATION
- STALK
- STONE
- MUSK
- ROOT
- BOULDER
- FERMENTATION
- SEEDS
- ZEST
- BACTERIA
- LAYER
- AROMA
- SHRUBS
- CORE
- SIGHT
- PITH
- EXPAND
- GAS
- FLESH
- BROWNING
- LIQUID
- DIRT
- SHINE
- SOLID
- CRYSTALIZE
- PIT
- OXYGEN
- GERMINATION
- CELL
- HYDROGEN
- SUGAR
- SALT
- STARCHES
TYPES OF FRUIT
• FRUIT HAVE AT LEAST 1 SEED
• CATEGORIES
• BERRIES
• POMES
• DRUPES
• MELONS
• CITRUS
• TROPICAL/EXOTIC
BERRIES
• JUICY, THIN SKINNED FRUIT WITH TINY SEEDS
• GROW ON BUSHES AND VINES
• PICKED WHEN FULLY RIPENED
• WILL NOT RIPEN AFTER PICKED
POMES
• FIRM, THICK SKINNED FRUITS
• GROW ON TREES
• CENTRAL CORE FILLED WITH TINY SEEDS
• CAN BE PICKED RIPE OR RIPEN AFTER BEING PICKED
DRUPES
• SOFT FLESH, THIN SKIN
• ONE STONE OR PIT
• GROW ON SHRUBS AND TREES
• PICKED RIPE OR RIPEN AFTER PICKED
MELONS
• FIRM, HEAVY FOR SIZE, AND HAVE GOOD AROMA
• NETTED SKIN OR SMOOTH RIND
• RIPEN AFTER BEING PICKED
• 90% WATER
CITRUS
• THICK, FIRM RIND COVERED BY THIN COLORED LAYER, CALLED ZEST
• SOFT WHITE LAYER BETWEEN ZEST AND FLESH, CALLED PITH
• SEGMENTED AND ACIDIC
• GROW ON TREES AND SHRUBS
• HARVESTED WHEN RIPE
TROPICAL/EXOTIC
• GROWN IN HOT, TROPICAL CLIMATE
• RIPEN AFTER PICKED
RIPEN AND STORE FRESH FRUIT
• RIPE- FULLY GROWN AND READY TO EAT
• FULL SIZE
• COLOR DEEPENS AND CHANGES
• FLESH BECOMES SOFT AND LESS TART
• FLAVOR AND AROMA INTENSIFIES
RIPENING
• RIPENING HAPPENS WHEN STARCHES FOUND IN THE FRUIT BREAK DOWN INTO
SUGAR
• (BANANAS IN THE FRIDGE)
• THIS LEADS TO DETERIORATION OR SPOILAGE:
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COLOR LIGHTENS
TEXTURE SOFTENS
DECREASES IN ACIDITY
INCREASES IN SWEETNESS
RIPEN AND STORE FRESH FRUIT
• ETHYLENE GAS- ODORLESS, COLORLESS GAS EMITTED AS FRUITS
RIPEN
• TO STOP RIPENING, KEEP FRUIT CHILLED AND ISOLATED FROM
OTHER FRUITS
BROWNING
• BROWNING OCCURS WHEN THE CUT SURFACES OF
FOOD REACTS WITH OXYGEN.
• THIS IS CALLED OXIDATION.
• TO PREVENT THIS, COVER CUT FRUITS WITH A LIQUID
CONTAINING ASCORBIC ACID (VITAMIN C).