FRUITSFood Preparation and Nutrition I

NUTRIENTS IN FRUITS Part of the plant that

holds the seeds. Colorful, flavorful,

and easy to prepare Easy snack Wide variety of

nutrients Fiber, carbohydrates,

fat-free, low in calories, excellent source of Vit. C, potassium, phytochemicals

IDENTIFYING FRUITS Melons: thick rind, juicy,

many seeds Citrus Fruits: Thick rind and

thin membrane Drupes: Single hard seed,

covered by tender, edible skin.

Pomes: several small seeds and thick firm flesh

Topical Fruits: grown tropical and subtropical climates

IDENTIFYING FRUITS

Berries: Small, juicy fruits with thin skin

UNUSUAL FRUITSCARAMBOLA star fruit, oval shape

four to six prominent ribs and edible skin.

Ripe carambolas are yellow-gold with a slight browning on the ribs

Flavor similar to combination of plums, apples, and citrus

UNUSUAL FRUITSCHERIMOYA

“custard apple” Custard-like texture

when chilled. Heart-shaped, with

green skin, imprinted with petal shapes

Tastes like a blend of strawberries, pineapples, and bananas

UNUSUAL FRUITSFEIJOA Small, egg-shaped

fruit, has thin, bright green skin and fragrant, cream-colored flesh.

Tastes like a combination of pineapple and mint.

Peel before eating.

UNUSUAL FRUITSLYCHEE

Small fruits with a rough leathery red shell and a single seed.

Tropical fruit tree native to Southern China.

Flesh is creamy white, juicy, and sweet.

Remove shell and seed before eating.

When dried, “Lychee Nuts”

UNUSUAL FRUITSPRICKLY PEAR Fruit of several varieties

of cactus. Look like pears in size

and shape and range in color from yellow to red.

Flesh is soft and yellow, with a melon-like aroma and sweet flavor.

Used to make candies and jelly.

Peel, section and remove the seeds and serve cold.

UNUSUAL FRUITSSAPOTE

Are medium size and plum-shaped with thin, olive-green skin.

Creamy, custard-like flesh.

Flavor of a combination of peach and vanilla.

Peel and remove the seeds before eating.

UNUSUAL FRUITSTAMARILLO Small, egg-shaped fruit

with a tough, bitter, skin of several colors, and flavorful, tart, pink flesh.

Peel, remove the seeds, and add sugar before eating.

Blanch for two minutes then place in cold water

UNUSUAL FRUITSUGLI FRUIT

Size of a grapefruit. Rough, thick, yellow-

green skin and juicy, yellow-orange flesh that is divided into sections

Eat like grapefruit.

SELECTING AND STORING FRESH FRUITSMATURITY AND RIPENESS Best if picked when

mature, full size and color.

Ripe fruit is at the peak of flavor.

Some fruit keep ripening after picking, other do not.

Most fruits are picked when mature, but not ripe. Will ripen during shipping.

SELECTING AND STORING FRESH FRUITSCHOOSING QUALITY FRUIT

Ripeness: when are you going to use them.

Condition: avoid bruised

Denseness: plump and firm.

Color: typical Aroma: pleasant Size: heavy for its

size. Shape: own

characteristic shape.

SELECTING AND STORING FRESH FRUITSSTORING FRESH FRUIT Under Ripe Fruits: room

temperature to speed ripening

Bananas: Uncovered at room temperature

Berries, cherries, and grapes: Remove any damaged or decayed, refrigerate

Citrus Fruits: room temperature

All other ripe fruit: refrigerate uncovered.

Cut fruit: refrigerate in airtight container.