Chapter 11
Fruits & Vegetables
Identifying Fruits
11.1
What is Fruit?
Fruit = an organ that develops from the ovary of
a flowering plant and contains one or more
seeds. (no other food group offers a greater
variety of colors, flavors, and textures than fruit.
Fructose = sweetness of fruits, a natural form of
sugar
What culinary creations can we use fruit for?
Fruit Classifications
Fruits are classified by growing season and location
There are 3 main groups:
• Summer = berries, cherries, grapes,
melons, peaches, nectarines, plums, and
pears.
• Winter = citrus fruits and apples
• Tropical = figs, dates, kiwis, mangos,
bananas, papayas, pomegranates, and
passion fruit
Summer Fruits
Most summer fruits are delicious raw, and they are also
popular baked or cooked in different foods.
Berries = highly perishable, tender, and fragile
(Blackberries, boysenberries, blueberries, raspberries
and strawberries)
Cherries = numerous varieties, come in many
shades of red ( Vary in texture, most popular variety
are sweet dark cherries
Dupes = Along w/cherries, plums, peaches,
nectarines and apricots are dupes because they
have a central pit enclosing a single seed.
Summer Fruit
Grapes = grow in clusters on vines, available with of w/out
seeds (they are considered a berry, because they come in
so many varieties) (2 of the most popular are California
Seedless – suitable for both cooking and eating raw and
Napoleon Red – good table variety
Melons = most related to vegetable: squash and cucumber
(Categorized into 2 groups sweet melons and
watermelons)
Sweet Melons = cantaloupe, muskmelon,
and honeydew (characterized by tan, green or
yellow skin, rind is very tough and flesh is rich
and flavorful)
Watermelons = smooth, thick green skin, much
larger in size (flesh of watermelons is deep pink w/a
light crisp texture) (attractive when cut into
decorative shapes
Summer Fruits
Peaches = sweet and juicy w/a fuzzy skin
Two categories
1. Freestone = peaches separates easily
from the pit.
2. Clingstone = peaches have flesh that
clings to the pit
Apricots = resembles peaches w/ fuzzy skin, but are
smaller and slightly drier
Nectarines = similar to peaches in color, shape and
flavor, but have smooth skin
*Available fresh, frozen, canned, dried, preserved, and as juice
Summer Fruits
Plums = range in size from as small as an apricot to as large as a
peach (come in many shades of green, red, and purple)
Two categories:
Dessert
Cooking = generally drier and more acidic than dessert
Pears = sweet taste and smooth, juicy flesh (most common are
Bartlett, Bosc and Seckel) Pears do not ripen entirely on the
tree, they are picked and continue ripening on their own.
Winter Fruit
Winter Fruits = include citrus fruits and apples.
Citrus Fruits = characterized by thick skins, aromatic oils,
and segmented flesh, they are also abundant in
vitamin C. The most common fruits are oranges,
grapefruits, lemons, limes, tangelos, and tangerines.
Can be served fresh, candied and as juice etc.)
Apples = Most common are Red Delicious, Rome,
McIntosh, and Granny Smith. Tart apples are juiced
for cooking and baking, sweet apples are best when
eaten raw. (Look at chart 11.5 on page 429)
Tropical Fruits
Tropical Fruits = named for the climatic conditions under
which they are grown, and include figs, dates, kiwis,
mangos, bananas, papayas, pomegranates, and passion
fruit.
Bananas = most common of tropical fruits (picked green,
rich in carbohydrates, fiber, vitamins, minerals and
potassium)
Figs = versatile fruit, are green or black. Used in baking
pies, cookies, and cakes. (can be purchased fresh,
candied or dried)
Kiwis = fuzzy skin and bright green-colored flesh. Inside
has tiny edible seeds, excellent garnish or adding color
and texture to food.
Tropical Fruits
Mangos = medium-sized, thick-skinned fruits. They have
a light yellow flesh and spicy-sweet flavor.
Papayas = soft, juicy, pink-orange flesh w/ a central mass
of black seeds. Excellent source of vitamins A and C,
content of vitamin C increases as they ripen.
Pineapple = purchased fresh or canned, used in baking
and can be pureed to make fresh pineapple juice
Coconuts = grown in South America, India, Hawaii.
Several layers (outer layer smooth (usually removed),
next is dark hairy shell, beneath is a thin brown skin
covering the bright white meat) – Ripe coconut
shou7ld be heavy and sound full of liquid when shaken
Questions???
1. Place the following fruits into their appropriate category:
Peach
Grapefruit
Fig
Kiwi
Apple
Coconut
Grape
Tangerine
Pineapple
Cherry
Papaya
Banana
2. Fruit contains a natural form of sugar called_____________that
gives it its natural sweetness and flavor.
3. Cherries, plums, peaches and nectarines, are know
as___________because they contain a single seed enclosed by a
pit in the center of the fruit.
4. Two categories of peaches are___________&_____________.
5. Using you cafeteria as an example, how are some of the fruits in this
section most commonly presented and served?
6. How many servings of fruit do you usually eat in one day?
Identifying Vegetables
11.2
Vegetables
Vegetable = edible herb-like plant. The parts of vegetables
that we eat include the leaves, fruit, stems, roots, tubers,
seeds, and flowers.
Vegetables are often categorized by their botanical
origins, for easier reading I will categorized vegetables
by their edible parts.
•
•
•
•
•
•
•
Flower
Fruit
Green Leafy
Seed
Roots
Tubers
Steam Vegetables
Flowering Vegetables
Flowering Vegetables = include broccoli, cauliflower, Brussels
spouts, and cabbage.
Broccoli = when cooking make sure that the stems and
florets are cut about the same size.
Cauliflower = Often cooked by steaming, stir-frying or
tempura. Used in crudités
Cabbage = used often in coleslaw or stir-fry's. Thick,
waxy leaves lay tight together and form a large, round
head.
Brussels sprouts = look like miniature cabbage, grow on a
thick stalk.
Fruit Vegetables
Fruit Vegetables = include avocados, cucumbers, eggplants,
peppers, squash, and tomatoes.
Avocados = have green or black leathery skin, served
w/lime or lemon juice to prevent the flesh from turning
brown.
Eggplant = purple-black, glossy firm vegetables range in
size from 10-12 inches. Babaganoush =Middle
Eastern dip
Bell or Sweet Peppers = All varieties start out green, but
as they ripen their color change (Chili peppers are in
same family)
Fruit Vegetable
Squash = classified as either winter squash or summer
squash (winter squash verities include butternut,
acorn, spaghetti, banana, hubbard, and pumpkin –
hard shells and large seeds) (Summer squash include
yellow crookneck, patty pan, and zucchini – soft skin
and small seeds)
Cucumbers = range from 10-12 inches long, made mostly
of water, this makes them crisp low in calories and
high in taste.
Tomatoes = Is a type of berry and grow in hundreds of
varieties. The size of a tomato determines how it is
used. (lg. green – frying, jumbo reed – stuffed, plan or
baked, medium – slicing, overripe – stews, sauces and
casseroles)
Green Leafy Vegetables
Green Leafy Vegetables = include various types of lettuce,
mustard greens, spinach, and Swiss chard.
Lettuce = Most common are iceberg, romaine and leaf
Iceberg = tightly packed together
Romaine/Leaf lettuce = loosely packed mild flavor
Mustard greens = strong, butter flavor, dark green
and served raw in salads or lightly sautéed
Spinach = high nutrient content and tart flavor
Swiss Chard = actually a type of beet that does not
have a root, it has a rich, tart flavor
Seed Vegetables
Seed Vegetables = include corn, peas, and beans (most
flavorful and sweet when eaten young, they can lose their
sweetness as soon as one day after being harvested)
Sweet Corn = served very soon after being picked,
otherwise natural sugars will begin to turn to starch
(flavors: white, yellow and bicolor varieties)
Peas = most common garden peas, sweet delicate flavor
Beans = green beans, yellow wax beans, and French
haircot verts
Lima beans/fava = these beans are shelled first, they are
larger and more firm than green beans
Root and Tuber Vegetables
Root Vegetables = rich in sugars, starches, vitamins, and
minerals. A single root extends into the ground and
provides nutrients to the part of the vegetables above
ground (common root vegetables are carrots, beets,
radishes, turnips, and onions)
Carrots = large amount of carotene(vit.A)
Beets = originally grown for their tops, no their roots
Radishes = small, round roots, available in many different
colors
Turnips = hot, peppery flavor, larger than radish and
usually have a rose-colored skin and bright white flesh
Root and Tuber Vegetables
Onions = all varieties of onions have a pungent flavor and aroma
Common/bulb onions – white, yellow or red, best
when sliced or chopped
Pear onions – best for boiling, cooking w/roast
Green onion/scallions – are actually common
onions, they are pulled before they are mature
Shallots – shaped like small bulb onions, they separate
into small cloves when broken apart
Leeks – resemble large green onions, they have the
mildest flavor in the onion family
Root and Tuber Vegetables
Potatoes = world’s most popular vegetables (served daily in over 60%
of households in the U.S.) The most common potatoes are the
long russets, long white, round russet, round white, and round red.
Sweet potato = has darker flesh, yellow/orange flesh, high
sugar content (good source of vit. A, C, Iron and thiamin)
Yams = compared to sweet potato, however the yam is not
as sweet as the sweet potato. Its flesh ranges in color, from
deep red to creamy white.
Steam Vegetables
Steam Vegetables = include asparagus, celery, artichokes and
mushrooms.
Asparagus = originates from Europe, available fresh,
canned and frozen
Celery = green, leafy stalks. Very sturdy, use as apt.
Artichoke = these are immature flowers of a thistle plant.
Young artichokes can be cooked whole; mature
artichokes have a fuzzy center, which needs to be
removed. Artichoke hearts are available fresh and
canned.
Mushrooms = in the family of fungi = which are large
group of plants ranging from single-celled organisms to
giant mushrooms. Flavor ranges, available fresh,
frozen, canned or dehydrated.
Questions???
1. Identify the following vegetables to their appropriate
categories (ex steam, flower etc.)
Eggplant
Corn
Mushroom
Sweet potato
Onion
Mustard green
Broccoli
Carrot
Spinach
Brussels sprouts
Asparagus
Yam
2. How are squash usually classified? Give examples
3. How are roots and tubers alike? How are they different?
Give some examples of each.
4. Using a recipe from your family, explain how one of the
vegetables discussed in this chapter is used?
Milk, Yogurt, and Cheese
 List a few examples of dairy products that are plentiful in
your area.
 Discuss how many servings a day children should eat
and when they might have them.
 Together, research and discuss the health benefits of
dairy products.
 Encourage children to list foods that they like from this
food group.
Bread and Pasta Group
 List a few examples of bread and pasta products that
are plentiful in your area.
 Discuss how many servings a day children should eat
and when they might have them.
 Together, research and discuss the health benefits of
bread and pasta.
 Encourage children to list foods that they like from this
food group.
Fats, Oils, and Sweets
 List examples of fats, oils, and sweets.
 Discuss how many daily servings at most children should
eat.
 Together, research and discuss the risks associated with
eating too much fat and too many sweets.
 Solicit class feedback on this food group.
Snacks
 List a few examples of snacks.
 Discuss how many snacks a day children should eat.
 Solicit class feedback on healthy snacks.
Eat Well and Stay Healthy!
 Encourage children to keep a daily food diary for a
week, and to eat their favorite foods in each group to
meet the daily requirements.
 Discuss their findings at the end of the week.
 How might each child eat more healthfully?
Conclusion
 Summarize the health benefits of each food group.
 Encourage children to do research on any new finding
about food and health.
 Encourage children to continue keeping a food diary.
 Ask your school nurse or doctor to visit the class to share
facts about food and health on an ongoing basis.