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Fruits
Goal 7.02: Demonstrate selection and preparation of
fruit.
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Fruit
the part of a plant that holds the seeds
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Nutrients in Fruit
important source of dietary fiber and carbohydrates
fat-free, low in calories and low in sodium
excellent source of vitamin C, potassium, phytochemicals (beta carotene)
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oranges=folic acid bananas=magnesium raisins and other dry
fruit=iron
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Identifying Fruits:
Berries=juicy, have thin skin (strawberries, cranberries, grapes, blackberries, etc.)
melons=thick rind (outer skin)/ juicy with many seeds (watermelon, cantelopes, honeydew, etc.)
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citrus fruits=thick rind/thin membrane separating inner flesh segments (oranges, grapefruits, lemons, etc.)
drupes=single hard seed (pit/stone)soft inner flesh covered by tender, edible skin (cherries, apricots, peaches, plums etc.)
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pomes=thick, firm flesh with tender, edible skin/central core contains several small seeds (apples, pears, etc.)
tropical fruits=grown in tropical/subtropical climates (bananas, guavas, papayas, mangos)
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Fruits Vocabulary:
produce= fresh fruits and vegetables
mature fruit=fruit reached full size and color
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ripe fruit=mature fruit reaches its peak of flavor and is ready to eat/tender and have pleasant aroma
underripe fruit=very firm/lack flavor/ have not yet reached top eating quality
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immature fruit=picked too soon/ will never ripen/ small, poor color, and poor texture
regreening=chlorophyll (the greening substance in plants) returns to the skin of ripe oranges/ caused by bright lights
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Selecting Fresh Fruit:
1. condition= Avoid fruits with bruised or damaged sots or decay.
2. denseness=Fruit should be plump and firm.
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3. color=should be typical for the particular fruit
4. aroma=pleasant, characteristic aroma at room temperature
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5. size=heavy for its size (means the fruit is juicy)
6. shape=characteristic shape/misshapen means poor flavor or texture
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Buy only the fruit you need. Fruit perishes quickly.
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Preparing Fresh Fruit:
Never wash fruit before storing. This added moisture promote bacteria growth.
Always wash fruits before eating or cutting. Fruit is handled by many people and can contain contaminates.
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Cutting can transfer contaminates into fruit.
Some fruits are waxed to make them look attractive. This wax must be peeled off.
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Never use detergents to wash fruit. May react with pesticides and create harmful compounds.
Remove stems and damaged spots.
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To remove skins quickly, drop in simmering water for 15 seconds and then in a bath of ice water for 2 minutes. Peel skin.
To retain nutrients, cut fruit into large pieces.
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To keep fruit from enzymatic browning:
squeeze citrus fruit over apples
ascorbic acid (vitamin C) destroys the enzyme that cause browning/citrus fruit contains ascorbic acid
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Storing Fresh Fruit:
underripe fruits=keep at room temperature to ripen/ to speed ripening, place in a brown paper bag/add an apple (produces harmless ethylene- fruit-ripening gas)/if stored in a plastic bag, cut holes in the bag to allow air to circulate
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bananas= store uncovered at room temperature/refrigerate only after ripening/skin turns dark but bananas are still good to eat
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berries, cherries, and grapes=sort to remove damaged or decayed fruit/refrigerate after ripened/store in a perforated, plastic bag or in a covered shallow container, or uncovered in the refrigerator crisper/use fruit as soon as possible
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citrus fruit=store at room temperature/ refrigerate uncovered for longer storage
all other ripe fruit=refrigerate other fruits uncovered in the crispers or in a perforated plastic bag/store melon in a closed container or plastic bag in order to keep it from flavoring other food
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cut fruit=refrigerate in an airtight container or plastic bag
All fruit should be used in a few days. Citrus fruit can last longer.