Fruit Basics

Fruit Basics. Types of Fruits. From appetizers to dessert, fruits add texture , nutrition , color , and flavor to any meal. Fruits come from flowering plants and contain at least one seed . Categories: Citrus fruits Melons Berries Drupes Pomes Grapes Tropical fruits.

Fruit BasicsTypes of Fruits

From appetizers to dessert, fruits add texture, nutrition, color, and flavor to any meal.

Fruits come from flowering plants and contain at least one seed.

Categories:

Citrus fruits

Melons

Berries

Drupes

Pomes

Grapes

Tropical fruits

Citrus Fruits

Citrus fruits have a thick, firm rind covered by a thin layer of colored skin, called the zest.

The soft, white layer between the zest and the flesh is called the pith, which is slightly bitter.

The flesh of citrus fruits is segmented and acidic.

They grow on trees and shrubs and are harvested when ripe.

Quality citrus fruits are not blemished or soft and puffy

Citrus fruits will not continue to ripen after picked

Give 3 examples of citrus fruits.

Citrus FruitsMelons

Sweet melons are fruits with a netted skin or a smooth rind that range in color from creamy to jade green. They belong to a category called muskmelons.

Quality melons are firm, heavy for their size, and have a good aroma.

Melons can ripen after being picked and are often served raw or pureed into soups and salads.

Give 3 examples of melons.

MelonsBerries

Berries are juicy, thin-skinned fruits with tiny seeds.

They grow on bushes and vines and are picked when fully ripened – they will not continue to ripen after being picked

Quality berries are sweet, plump and even in color.

Give 3 examples of berries.

BerriesDrupes

Drupes have a soft flesh, thin skin, and one pit, or stone.

They can be picked ripe or can ripen after they are picked.

Quality drupes are firm and plump, without bruises or blemishes and grow on shrubs and bushes.

Give 3 examples of drupes.

DrupesPomes

Pomes are firm, thin-skinned fruits that grow on trees. They have a central core filled with tiny seeds.

Pomes can be picked ripe or be ripened after they are harvested.

Quality pomes have smooth skin and no blemishes, bruises, or soft spots.

Give 3 examples of pomes.

PomesGrapes

Grapes grow in clusters on vines.

Their flavor and color are found mostly in their skin.

Grapes are almost always eaten raw and can be picked ripe or they can ripen after harvest.

Quality grapes are plump and juicy, with rich color.

Tropical Fruits

Tropical fruits grow in hot, tropical regions of the world and ripen after they are picked.

Quality tropical fruits are firm, plump, unblemished and have a good color.

Give 3 examples of tropical fruits.

Tropical FruitsFresh Fruit

In season – during the fruits main growing season

Fruits can be shipped from other parts of the world where they are in season

Knowing what is in season in your area will help you plan menus and keep costs down.

Fruits contain nutrients, such as vitamins and phytochemicals – a natural chemical found in plants that may help reduce the risk of some cancers.

Purchasing Fresh Fruit

Fresh fruits can be purchased ripe or unripe.

They are sold by count or weight and are packed in:

Flats

Shallow boxes, crates or baskets that are used to ship pints and quarts of produce such as strawberries

Lugs

Often will hold 25 to 40 pounds of produce

Cartons

Fruits can be purchased

Cleaned, peeled, or cut

In bulk with sugar and preservatives

Packed in large containers of water

Ripen and Store Fresh Fruit

To be ripe means that the fruit is fully grown and ready to eat.

Full size

Color deepens and changes

Flesh becomes soft, juicy and less tart

Flavor and aroma intensifies

Ripening does not stop when a fruit is perfectly ripe

Some fruits, such as bananas, are often purchased unripened, since they continue to ripen after harvesting

Other fruits, such as pineapples, ripen only on the plant and must be rushed to market

Ripen and Store Fresh Fruit

Fruits give off ethylene gas, an odorless, colorless gas that is emitted naturally as fruits ripen

Unripened fruits can be exposed to ethylene gas to encourage ripening

To keep fruits from ripening, keep them chilled and isolated from other fruits

Apples, melons, and bananas give off large amounts of ethylene gas – store them separately from more delicate fruits and vegetables

Canned Fruits

Fruits can be canned in:

Heavy or light syrup

Water or fruit juice

Solid packed cans that contain little to no water

Fruits are exposed to high temperatures during canning and the heat kills any microorganisms and eliminated oxidation, both which cause fruit to spoil

The sealed environment also prevents the fruit from spoiling however the heat will soften fruit

The nutritional content is not affected

Purchasing and storing canned fruit

Canned fruit has an extended shelf life as long as the can remains sealed and undamaged.

Do not purchase dented cans.

If a can has a bulge, throw it away immediately without opening it

Bulges are a sign that botulism, a food borne illness is present

Frozen Fruit

Freezing stops the growth of microorganisms that cause food to spoil

Freezing will not affect the nutritional value, but does change the texture of the fruit

Freezing breaks down the cell structure when the water in the fruit expands

As fruit thaws, it loses shape because part of the cell structure has been broken down – this leaves the fruit mushy

Individually Quickly Frozen – reduces the number of ice crystals that form, keeping the quality of the frozen product higher. It helps the fruit retain its shape.

List 6 examples of commonly frozen fruit.Purchase and Storage of Frozen Fruit

Frozen fruits are available:

Sliced

Packed in sugar syrup

Whole

Pitted

Peeled

Pureed

Seal in moisture-proof bags or other containers

After purchased, immediately transfer fruit that will not be used to a freezer so it does not thaw

Dried Fruits

Dried fruits are found in:

Compotes:

Fresh or dried fruits that have been cooked in a sugar syrup

Chutney:

A condiment made from fruit, vinegar, sugar and spices that can be served cold, warm or hot

Rehydrate, or add water into, dried fruits before use.

Place fruit in boiling water for 30 minutes to 1 hour

List 6 examples of dried fruit.

Purchase and storage of dried fruit

Dried fruits are vacuum packed or shrink wrapped, for purchasing and shipping

Store in dated and labeled air-tight containers in a cool place out of direct sunlight to prevent from molding

Low moisture dried fruits, like raisins, will spoil more quickly

Use within 1 month

Cooking Fruits

The most common cooking techniques include:

Baking

Poaching

Simmering

Deep-frying

Sautéing

Broiling

Grilling

When cooking fruits, take care not to overcook or they can become mushy and lose their flavor.

Add sugar or acid to help prevent overcooking, which helps keep the fruit firm and retain its form

Preparation of Fruit

Wash the fruit in cold water. Drain well. Remove stems. If the fruits have skin that needs to be peeled or pulled, do so now.

Cut the fruit into halves, quarters, slices or chunks.

Remove any seeds and pits. Some fruits may also need to be cored.

To prevent enzymatic browning dip the fruit into citrus juice

Cooking with Dry Heat

Dry heat methods include:

Broiling and grilling

Baking

Sautéing

Deep-frying

Broiling and Grilling

Bananas, apples, peaches and pineapples are often used for these techniques

Quickly cook so that they do not become mushy and lose their shape

Broiling:

Place fruits on a pan under the heat source

Rotate to ensure even cooking

Grilling:

Place fruits directly on the grill or thread onto skewers

Rotate to ensure even cooking

Baking

Cobbler – a deep-dish fruit dessert made commonly from berries, peaches and apples with a crust

Common dishes:

Baked apples

Ham with pineapples

Fruit juices and purees can be used with meat to bring out flavor

Sautéing

When fruits are sautéed in butter, sugar and spices they develop a sweet, rich and syrupy flavor

To sauté:

Peel and core fruit and remove any seeds

Cut into neat, even slices, place in a sauté pan, and cook over high heat

Cooking with Moist Heat

Two moist heat cooking methods include:

Poaching

Simmering

Poaching

Fruits are submerged in various liquids, such as water or sugar syrups

Apples, apricots, peaches, pears and plums are often poached at very low temperatures which allows the fruit to retain its shape and flavor and soften gradually

Simmering

Simmering is used to make fruit compotes and stewed fruits

To simmer fruit:

Peel, core, and slice

Place into a pan with cooking liquid, such as water, sugar, syrup, honey and spices

Bring to a simmer and cook until fruit is done