Fruit

1. Fruit Culinary Arts

2. With a Partner… • What are defining characteristics of fruits? • What are some ways that you could group fruits together?

3. Fruit Classification • Berries – small juicy fruits with thin skin. • Blackberries, strawberries, raspberries, blueberries, and gooseberries • Drupes – have an outer skin covering a soft, fleshy fruit; fruit surrounds a single hard seed. • Cherries, apricots, nectarines, peaches, and plums • Pomes – central seed containing core surrounded by thick layer of flesh. • Apples and pears • Citrus fruits – thick outer rind; a thin membrane separates the flesh into segments. • Oranges, tangerines, grapefruits, lemons, limes, tangelos, kumquats • Melons – large juicy fruits with thick rinds and many seeds. • Cantaloupe, watermelon, honeydew • Tropical Fruits – these fruits are grown in tropical (warm) climates and are considered to be exotic. • Pineapple, starfruit, mango, and papaya

4. Selecting Fruit • Ripe fruits have reached top eating quality. • Test for ripeness by pressing gently to see if it gives. • Underripe fruits have reached full size, but not full ripeness. • Pears and bananas can be bought underripe. • Color and smell are ripeness indicators. • Immature fruits – fruit that has not reached full size. They have poor color, flavor, and texture. • Avoid enzymatic browning by adding juice that contains vitamin C • http://www.youtube.com/watch?v=6iQeUcXg1cU • How to ripen fruit at home

5. Nutritional Value • 2 cups per day recommended • Fruits are high in vitamins, low in fat, and a good source of fiber. • Citrus fruits are high in vitamin C. Other fruits like cantaloupes and strawberries also have vitamin C. • Cantaloupe, apricots, and deep yellow fruits are good source of vitamin A because of beta carotene. • Oranges, strawberries, cantaloupe and dried fruits contain calcium. • Most servings of fruit are equal to one cup. • ½ cup of dried fruit equals one cup of fresh.

6. Buying Guidelines • Buy what you will use in a short time. Do not stock pile, it will go bad. • Look for signs of freshness and ripeness. • Avoid bruised, soft, damaged, and immature fruits. • Consider your needs. Damaged fruits for pies or cooking; good fruit for fruit trays and displays.