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Fruits

Fruits. What do you know about these sweet things?. Purchasing fruits. Fresh Canned Frozen Dried. Canned Fruits. Keeps well Canned at their peak of ripeness May preserve most of their nutritional value Economical way to eat fruits that spoil easily when ripe. Frozen Fruits.

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Fruits

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  1. Fruits What do you know about these sweet things?

  2. Purchasing fruits • Fresh • Canned • Frozen • Dried

  3. Canned Fruits • Keeps well • Canned at their peak of ripeness • May preserve most of their nutritional value • Economical way to eat fruits that spoil easily when ripe

  4. Frozen Fruits • Frozen at peak of season • Maintains most of their nutritional value • Keeps longer than fresh fruits • Limitation on finished product

  5. Dried Fruits • Keeps well for long periods • Maintains some of its nutrients • Naturally sweet has no sugar added • Makes an excellent take along snack

  6. Fresh Fruit • Excellent nutritional value • Stays fresh only short period of time • Spoils easily depending on type • Many fresh fruits discolor when exposed to air • Best when bought in season

  7. Nutritional Value • Natural carbohydrate • Vitamins: • Vitamin C- citrus fruits • Vitamin A yellow and red fruits • B Vitamins • Minerals • Iron • Low in fat • Low in protein

  8. Fresh Fruits categories • Pomes-smooth skin, enlarged fleshy area around core Ex. Apple, pear, kiwi • Drupes-contain a single seed or pit surrounded by juicy flesh Ex. Peach, cherry, plum, apricot • Berries- fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh Ex. Blackberries, grapes

  9. Categories cont. • Melons-hard outer surface that is smooth or netted; juicy flesh Ex. Cantaloupe, honeydew, watermelon, casaba, crenshaw, muskmelon • Citrus-grows in warm regions, firm rind and pulpy flesh Ex. Oranges, grapefruit, tangerines, lemons, limes • Tropical –grows in very warm climates, differ in characteristics Ex. Bananas, pineapple, dates, figs, avocados, mangos, pomegranates, papayas

  10. How to select fresh fruit • Firm to the touch • The right color • Well shaped • Heavy for their size • Aromatic • In good condition

  11. Avoid fresh fruits that are • Too soft • Too hard • Green or underripe • Damaged • Bruised • Decayed • Mildewed • Discolored

  12. Storing Fresh Fruits • Ripe fruits perishable • Store refrigerator special drawer to prevent loss of moisture • Wash before storage except berries • Handle gently prevent bruising • Ripen fruits at room temperature before storing in refrigerator Ex: pears, peaches, plums, bananas

  13. Storing canned, frozen, dried • Frozen freezer: Do not refreeze • Canned: cool dry place • Dried : cool dry place in original container. Close container tightly

  14. Fruit preparation • Eat as is Best nutritionally • Simmer –applesauce breaks down cellulose • Stewing-Peach, Pear cooked with syrup retain shape and firm texture

  15. Fruit preparation continued • Bake-apple stays whole • Microwave • Use small amount of water to reserve nutrients • Vitamin C can be destroyed by oxygen in air • Cut fruits can turn brown, acid prevents (lemon juice)

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