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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.

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  1. Fruits A Sweet Goodston Production

  2. Nutrients in Fruit Four nutrients commonly found in fruits are: • Carbohydrates • Vitamin C • Vitamin A • Potassium

  3. Fruits can be obtained in what four forms? • Fresh • Frozen • Canned • Dried • Juiced

  4. 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

  5. Name 6 fruits high in calcium, phospohrus and iron. • Figs • Raisins • Dates • Apricots • Peaches • Prunes

  6. Present in all fruits are: • Sugar • Cellulose - fiber • Pectin Cellulose and pectin are in the cell walls and the fruit.

  7. 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.

  8. 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.

  9. 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)

  10. 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.

  11. 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.

  12. 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.

  13. POME FAMILY • Smallest family of fruit • Fleshy fruit surrounding a core of seeds. • Tree fruit • Ex: apple, pear

  14. Pomegranate Apple Pears Peppers Tomatoes

  15. 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

  16. 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

  17. Some grow on cane like shoots. -Example: Raspberries Blackberries Loganberries

  18. Bushes -Examples: Currants Gooseberries

  19. Some grow on herbaceous plants (Plants with little or no woody material). -Examples: Strawberries

  20. Berries can grow on: • Vines -Example: Grapes Kiwi

  21. 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.

  22. Oranges Lemons Limes Tangelo Blood Orange Grape Fruit Ugli Fruit Tangerine

  23. Melon Family • High Moisture content. • Fleshy and thick skinned Accessory • Musky smell. • Grown on ground vines

  24. Muskmelon Honeydew Square mellon Cantaloupe watermelon Amarillo

  25. 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 pine- • Some are melons apple

  26. Mango Coconut Durian

  27. Lycee Banana Papaya Guava Plantain

  28. 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.

  29. 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.

  30. 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).

  31. 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.

  32. Vitamins in Fruit Vitamin A- • Peach • Mango • Cantaloupe • Apricot

  33. Vitamins in Fruit Vitamin C- • Lime • Lemon • Orange • Grapefruit • Kiwi • Strawberry

  34. Vitamins in Fruit Potassium- • Banana • Cantaloupe • Nectarine • Orange

  35. To help fruit ripen faster-store 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.

  36. 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.

  37. Won’t ripen after Harvest Apple Berries Grapefruit Orange Pineapple Tangerine Will ripen after Harvest Apricot Avocado Banana Kiwi Mango Nectarine Peach Pear SUN!

  38. 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

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