Fruit

1. Fruit

2. Basics • Fruit = the part of a plant that hold the seeds • Fruit contains a type of sugar that gives quick energy. • Fruits are naturally low in fat, sodium, and calories. • Makes great snacks • Fruits are sources of many essential vitamins and minerals.

3. Vitamins & Minerals • Potassium • Helps maintain healthy blood pressure • Dietary Fiber • Helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. • Vitamin C • Important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy. • Folic Acid • Helps the body form red blood cells and prevent birth defects

4. Purchasing

5. Storing • Fresh fruit should be stored in the refrigerator. • except bananas, lemons, and limes • Frozen fruit should be stored in the freezer • Canned - cool, dry place. After opening store covered in refrigerator. • Dried - cool, dry place in original container. After opening, close container tightly.

6. Cooking/Preparing To prepare fruits: Wash them. • Eat raw - delicious and nutritious • Simmer • Stew (cooked with sugar) • Bake • Grill • Microwave

7. Enzymatic Browning • Chemical reaction in which oxygen in the air reacts with an enzyme in the fruit and turns it brown (oxidation) • Ascorbic acid (vitamin c) destroys the enzyme that causes browning • Lemons, limes, grapefruits, and oranges • Dip in their juices

8. Types