Fruits
Foods I: Fundamentals
Definition

Fruit:

The ripened
ovary, seeds
and
surrounding
tissue of a
flowering
plant
Fruit Classifications

Simple Fruits: develop from one flower
(=one fruit)

DRUPES – fruits with a hard pit


POMES – fruits with seeds and a central core


Ex. Grapefruit, oranges, lemons
Aggregate Fruits: develop from several
fruits in one flower


Ex. Apples, pears
CITRUS


Ex. Peaches, plums, apricots
Ex. Raspberries, Strawberries, Blueberries
Multiple Fruits: develop from a cluster
of several flowers

Ex. Pineapples. figs
Nutrients in Fruit

Fruits are composed of:

Water


Carbohydrates




Main source of calories in fruit
Starts out in form of starch
but as it ripens, it is
converted to sugar
Fiber – found in skinnn!
Vitamins


70-95%
Ascorbic acid, Vitamin A, B
vitamins
Minerals

Potassium, calcium,
phosphorous, magnesium,
iron, zinc, selenium
Nutrients in Fruits

Skin = Nutrients
Try to peel as thinly as
possible to retain nutrients
or leave skin on altogether
 Skin also contains tons of
fiber

Colors in Fruits

Fruits get their color from chemicals in them

Carotenoids

Yellow-Orange


Includes beta-carotene from vitamin A (which is good for
EYESIGHT)
Anthocyanins

Red-Blue
Forms of Fruit

Fresh Fruit

Selection:




Fruit should feel heavy for its size
If purchased during off season, it is MORE
expensive.
Besides for bananas, apples and pears, GREEN
fruits should be avoided because they do not
ripen well.
Mature fruit has reached its full size and color



Preparation:


Once cut, should be served ASAP.
Storage:



This can be indicated by a slight tenderness when
pressed
Will also have a pleasant aroma
Can be stored in refrigerator for up to a week.
Refrigeration slows ripening.
Benefits:

MOST nutritious form of fruit. The least
processing the better!
Forms of Fruit

Frozen Fruit

Serving:
 Should
be served
slightly frozen

Benefits:
 Lasts
longer than
fresh fruit
 Is considered a
“convenience food”
Forms of Fruit

Canned

Benefits:



Is considered a
“convenience food”
Usually least expensive
form of fruit
Forms:




Heavy syrup – most sugar
Medium syrup – medium
amt. of sugar
Light syrup – lighter amt.
of sugar
Juice – least amount of
sugar
Forms of Fruit

Dried

Benefits:
 Is
considered a “convenience food”
 Perfect for snacks because it is an excellent
source of concentrated nutrients
Fruit Preparation

Enzymatic Browning

The discoloration that
comes when fruits
interact too long with
the oxygen in the air.


Ex. Bananas & Apples
that turn brown when
they are cut and sit out
too long
Prevention
 Add
an acid like
orange or lemon juice
Fruit Preparation

Remember to ALWAYS
wash fresh fruit in cool
water before consumption
and/or preparation
 This

removes dirt & pesticides
Cooking Mediums:
 Use
water when sauce is
expected as the end product

Cinnamon sticks can be added to
enhance flavor
 Use
sugar to help fruits retain
their shape
Fruit Preparation

Cooking Methods:

Poaching



Baking


Firm fruits bake best
Boiling


Method of turning fruit in hot liquid
so that it retains its shape
Should be done until fruit is tender
Fruit Sauces: during preparation, the
texture of fruits is broken down
Microwaving


Fruit should be microwaved with
little liquid
Piercing fruit before microwaving
prevents bursting