1. Define and give an example of
each type of fruit
 Pome: Has A SEED CONTAINING CORE
APPLE, PEARS
 Drupe: HAS A SINGLE HARD PIT

PEACH, PLUM, CHERRY, APRICOT
 Berries: SMALL AND JUICY WITH A THIN SKIN
BLUEBERRY, BLACKBERRY, GRAPES
 Melon: LARGE FRUIT WITH A THICK RIND AND
MANY SEEDS
WATERMELON, CANTALOPE, HONEYDEW
 Citrus: THICK RIND, HAS MEMBRANES THAT
SEPARATE SECTIONS
ORANGE, LEMON, LIME, TANGERINE,
GRAPEFRUIT
 Tropical: MANY VARIETIES, GROWS IN WARM
CLIMATES ONLY
BANANA, AVOCADO, PINEAPPLES, KIWI
2.What is the nutritional value of
fruit?
 HIGH IN VITAMINS, LOW IN FAT
 FIBER FOR DIGESTION
 VITAMIN C: IN CITRUS FRUITS.
FOR FIGHTING INFECTIONS, STRENGTHENS
CELL WALLS- PREVENTS BRUISING
 VITAMIN A: DEEP ORANGE INSIDE FRUIT
PREVENTS NIGHT BLINDNESS, AIDS SKIN, EYES
How many servings do you need
each day of fruits?
 NEED 2-4 SERVINGS DAILY, ONE SHOULD BE A
CITRUS FRUIT
 1 SERVING = 1 MEDIUM APPLE, 8 OZ. FRUIT
JUICE
4. What is the difference between under ripe fruit and
immature fruit? Which should you buy?
 RIPE= TOP EATING QUALITY
 UNDERRIPE= FULL SIZE, BUT STILL GREEN
 MATURE=FULL SIZED
 IMMATURE=NOT FULL SIZE, SMALL, POOR
FLAVOR
 BUY FULLY MATURE.
 CAN BUY UNDERRIPE, ALLOW TO RIPEN AT
HOME (green banana)
5. What should you look for when purchasing
fruit?
 BUY IN SEASON WHENEVER POSSIBLE
 BUY WHAT YOU WILL USE IN A FEW DAYS
 AVOID BRUISING, DISCOLORATION, SOFT
SPOTS
 IF IT FEELS HEAVY FOR SIZE =JUICY
6. Describe how to store each of the following
 Berries –WILL LAST ONLY A FEW DAYS. DO NOT
WASH UNTIL USE. REMOVE MOLDY ONES
 Bananas-STORE AT ROOM TEMPERATURE. CAN
PURCHASE UNDERRIPE
 Apples, pears, citrus – WILL LAST LONGER IN
CRISPER DRAWER.
 Underripe fruit – ALLOW TO RIPEN AT ROOM
TEMP. AFTER CUTTING FRUIT, COVER AND
REFRIGERATE
7. What changes occur when fruit ripen?
 COLOR CHANGES FROM GREEN
 STARCH TURNS TO SUGAR – GETS SWEETER
 CELL WALLS SOFTEN
 WILL CONTINUE TO RIPEN UNTIL IT SPOILS
 8. What fruits are commonly canned?
 PINEAPPLE, PEACHES, PEARS
 How does the flavor/texture compare to fresh?
SOFTER SINCE IT HAS BEEN COOKED IN SYRUP
 How should canned fruits be stored?
ROOM TEMP. AVOID BULGES, DENTS - DISCARD
 What is the cost difference?
OFTEN CHEAPER
 9. What fruits are commonly frozen?
BERRIES, MELONS SOMETIMES
 How does the flavor and color compare to fresh?
COLOR –SAME, TEXTURE-MUSHY. BEST IF USED
PARTIALLY FROZEN
 How should frozen fruits be handled?
KEEP FROZEN SOLID, NO ICE COATING
 How does the cost compare to fresh?
MAY BE LESS EXPENSIVE, ESPECIALLY OUT OF
SEASON
 10. What fruits are commonly dried?
PLUMS-PRUNES, GRAPE -RAISINS
 How does the taste compare to fresh?
VERY SWEET (starch turns to sugar)
 How should dried fruits be stored?
WRAP TIGHTLY. STORE IN COOL, DRY PLACE.
Keep away from bugs.
 11. When some fruits are exposed to air a chemical
process occurs.
Which fruits does this happen to?
APPLES & BANANAS
 What is this called?
ENZYMATIC BROWNING
 How can this be prevented?
DIP IN LEMON JUICE (CITRIC ACID)
12.What changes occur when fruits are cooked?
1. CELLULOSE SOFTENS
2. COLOR CHANGES
3.NUTRIENTS LOST
4. FLAVORS SOFTEN
5. WILL RETAIN SHAPE WHEN COOKED IN SUGAR
SYRUP
 Always use very ripe fruit for cooking
13. Explain how and why fruits are cooked in
liquids
1. USE AS LITTLE WATER AS POSSIBLE TO RETAIN
NUTRIENTS
2. USE LOW HEAT
3. USE SHORT COOKING TIME
4. Covered saucepan
14. What are other methods of cooking fruits?
1.BAKING
2.BROILING
3. FRYING
4. MICROWAVE
15. How should raw fruits be prepared?
A. Wash carefully right before use. Do not soak in
water
B. If peeling, use peeler. Nutrients are under skin
C. If the fruit is very soft, it is very ripe
d. After cutting, cover and refrigerate. Use quickly
16. What is the difference between “juice” and
fruit “drink”?
 Anything labeled “juice” has to be 100%real fruit
juice.
 Labeled “drink” – mainly sugar, water and
flavoring