Fruit Lecture and Notes

1. Fruit Lecture and Notes

2. Botanical Names/Classifications • Pomes: Smooth skin and an enlarged fleshy area that surrounds the core (Apples) • Drupes: Contain a single seed, or pit, surrounded by juicy flesh (Peach) • Berries: Fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh (Strawberries)

3. Classifications (Cont.) • Melons: Hard outer surface that is smooth or netted; juicy flesh (Cantaloupe) • Citrus Fruits: Grow in warm regions; firm rind and pulpy flesh (Lemons) • Tropical Fruits: Grow in very warm climates; differ in skin composition and seed characteristics (Pineapple)

4. Forms and Storage of Fruits • Fresh: ripe fruits are perishable and should be sorted in a special drawer to prevent rapid loss of moisture. • They should be washed before storage, except for berries, which spoil quickly after being washed. Handle gently to avoid bruising. • Ripen fruits (peaches, pears, plum, bananas) she be left at room temperature and then stored in fridge.

5. Forms and Storage (Cont.) • Frozen: Store immediately in freezer. Do not thaw until ready to use. Do not refreeze. • Canned: Cool, dry place. After opening can, fruits becomes perishable so put in plastic container and store in fridge. READ THE LABEL BEFORE PURSHASING! • Dried: Cool, dry place in original container. After opening, close container tightly. READ THE LABEL BEFORE PURCHASING!

6. Guidelines for Selecting Fruits • Buy fruits that are: Avoid Fruits that are: • Firm to the touch Too soft • The right color Too hard • Well Shaped Green or under-ripe • Heavy for their size Damaged or bruised • Aromatic Decayed or Mildew • In good condition Discolored

7. Nutrient Contribution • Vitamin C (ascorbic acid) found in citrus fruits. Helps to defend your immune system to prevent colds, flu, even scurvy! Heals wounds. • Vitamin A: Found in fruits that are yellow to red in color (carotene) Prevents night blindness. • Examples: Yellow melons, pineapples, apricot, peach • Vitamin B: helps your brain function properly! • Minerals: Iron helps to make new red blood cells • Examples: oranges, strawberries, cantaloupe, dried fruit

8. More Nutrients • Calcium: for strong bones and teeth • Examples: oranges, strawberries, cantaloupes and dried fruits like figs, dates, raisins, prunes, etc. • Sugar and cellulose are carbohydrates found in fruits. This is NATURAL sugars, which are the only sugars that should be eaten! They give the body energy. • The skin and pulp cellulose that the body can’t digest, also known as FIBER!!!!!! • Fruits are healthy because they contain very little protein and fat

9. Preparation of Fruits • Most are delicious when eaten RAW! They have a higher nutritive value. • Fruits can be cooked by: • Simmering as in applesauce (When fruits are cooked in moist heat, the cellulose breaks down) • Stewing as in peaches, pears (Fruits cooked with sugar or in syrup will retain their shape and texture) • Baking as in apples • Microwaving

10. REMEMBER! • Remember the same rules as in vegetables: • Vitamin C can be destroyed by exposure to oxygen in the air. Prepare just before serving! • Prepare in a small amount of liquid to preserve the vitamins and minerals • Cutting raw fruit with low acid content, turns dark on exposure to air. This is called enzymatic browning. You can prevent this by sprinkling the cut surface with acid like fruit juice! • Buy fruits that are IN SEASON! Cost less, available and better flavor!

11. Fruit Scramble Worksheet • Unscramble the name of the fruit • Identify the classification based on notes and the information in the book, starting on page 413

12. Fruits in the Scramble Honeydew Limes Cherries Apples Kiwifruit Lemons Tangerines Oranges Cranberries Figs Blueberries Cantaloupe Casaba Pears Grapefruit Watermelon Avocado Peaches Pineapple Apricots Grapes Papaya Bananas Plums Strawberries