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 ID: 391576
Download Presentation The PPT/PDF document "Fruits" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Fruits
Foods I: FundamentalsSlide2
Definition
Fruit
:
The ripened ovary, seeds and surrounding tissue of a flowering plantSlide3
Fruit Classifications
Simple Fruits: develop from one flower (=one fruit)
DRUPES
– fruits with a hard pit
Ex. Peaches, plums, apricots
POMES
– fruits with seeds and a central coreEx. Apples, pearsCITRUSEx. Grapefruit, oranges, lemons Aggregate Fruits: develop from several fruits in one flowerEx. Raspberries, Strawberries, BlueberriesMultiple Fruits: develop from a cluster of several flowersEx. Pineapples. figsSlide4
Nutrients in Fruit
Fruits are composed of:
Water
70-95%
Carbohydrates
Main source of calories in fruit
Starts out in form of starch but as it ripens, it is converted to sugarFiber – found in skinnn!VitaminsAscorbic acid, Vitamin A, B vitaminsMineralsPotassium, calcium, phosphorous, magnesium, iron, zinc, seleniumSlide5
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 fiberSlide6
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-BlueSlide7
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 colorThis can be indicated by a slight tenderness when pressedWill also have a pleasant aromaPreparation:Once cut, should be served ASAP.Storage:Can be stored in refrigerator for up to a week.Refrigeration slows ripening.Benefits:MOST nutritious form of fruit. The least processing the better!Slide8
Forms of Fruit
Frozen Fruit
Serving
:
Should be served slightly frozen
Benefits
:Lasts longer than fresh fruitIs considered a “convenience food”Slide9
Forms of Fruit
Canned
Benefits
:
Is considered a “convenience food”
Usually least expensive form of fruit
Forms:Heavy syrup – most sugarMedium syrup – medium amt. of sugarLight syrup – lighter amt. of sugarJuice – least amount of sugarSlide10
Forms of Fruit
Dried
Benefits
:Is considered a “convenience food”
Perfect for snacks because it is an excellent source of concentrated nutrientsSlide11
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 juiceSlide12
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 productCinnamon sticks can be added to enhance flavorUse sugar to help fruits retain their shapeSlide13
Fruit Preparation
Cooking Methods:
Poaching
Method of turning fruit in hot liquid so that it retains its shape
Should be done until fruit is tender
Baking
Firm fruits bake bestBoilingFruit Sauces: during preparation, the texture of fruits is broken downMicrowavingFruit should be microwaved with little liquidPiercing fruit before microwaving prevents bursting