FRUITSFRUITS

FRUITSFRUITS

Fruit is defined as the edible reproductive Fruit is defined as the edible reproductive body of a seed plant, especially one which body of a seed plant, especially one which has a sweet pulp associated with the seed.has a sweet pulp associated with the seed.

FRUITSFRUITSPreparations: Preparations: Fresh Fruit served as a part Fresh Fruit served as a part

of a dish or used in presentation.of a dish or used in presentation. Soft Fruit:Soft Fruit: Require careful handling. Require careful handling. Sauces Sauces Desserts Desserts JamsJamsSoupsSoupsVegetables Vegetables MeatMeat

Hints for Presentation & Preparation:Hints for Presentation & Preparation: 1.1. Fruits skins make attractive serving Fruits skins make attractive serving

dishes and can be balanced on a lettuce dishes and can be balanced on a lettuce leaf, or a bed of lettuce or ice.leaf, or a bed of lettuce or ice.

2.2. For orange, grape fruit or pineapple For orange, grape fruit or pineapple cases, remove pulp with a grape fruit cases, remove pulp with a grape fruit knife.knife.

3.3. When grating the rind of citrus fruit grate When grating the rind of citrus fruit grate only the colored skin or zest as this only the colored skin or zest as this where the flavor is.where the flavor is.

4.4. The white pith under the skin may give The white pith under the skin may give abit of flavor. abit of flavor.

5. A coconut yields approximately 4 cups of 5. A coconut yields approximately 4 cups of grated coconut. grated coconut.

6. To make coconut cream or thick milk, add 6. To make coconut cream or thick milk, add 2 cups water to 1 cup grated coconut and 2 cups water to 1 cup grated coconut and puree in blender or food processor. Strain puree in blender or food processor. Strain through a fine sieve. through a fine sieve.

7. To make coconut milk add 1 cup water to 7. To make coconut milk add 1 cup water to coconut used for coconut cream and coconut used for coconut cream and repeat the process. repeat the process.

8. To peal peaches cover with boiling water 8. To peal peaches cover with boiling water for 1 min. for 1 min.

9. To tenderize meat rap in pawpaw leafs 9. To tenderize meat rap in pawpaw leafs and leave over night or rub over with and leave over night or rub over with green pawpaw juice. green pawpaw juice.

10. To segment orange remove all the white 10. To segment orange remove all the white pith and membrane between the pith and membrane between the segments. segments.

Characterist ics of Fruit : Characterist ics of Fruit : 1.1. Flavor: the f lavor of fruits is the result of their Flavor: the f lavor of fruits is the result of their

contents of sugars, organic acids, mineral contents of sugars, organic acids, mineral salts and aromatic compounds salts and aromatic compounds

2.2. Texture:Texture: The texture of the fruit is largely determined The texture of the fruit is largely determined by the cellulose, which forms the valves of the plant by the cellulose, which forms the valves of the plant cells, in combination with pectin and other substances. cells, in combination with pectin and other substances. It is the water contents with in the cells of the plant that It is the water contents with in the cells of the plant that determined the crispness of the tissue. When water is determined the crispness of the tissue. When water is lacking the cells begin to contract, wilting the structure. lacking the cells begin to contract, wilting the structure. The reason they may be stored in very humid The reason they may be stored in very humid environment. environment.

The cellulose which forms the structure of the fruit is The cellulose which forms the structure of the fruit is soften by cooking. This alteration is retarded by the soften by cooking. This alteration is retarded by the presence of assets with in limits and accelerated by presence of assets with in limits and accelerated by the presence of alkaline substances. the presence of alkaline substances.

Fruits Susceptible to enzymatic Browning. Fruits Susceptible to enzymatic Browning. Eg. Apples, Pears, Bananas and peaches.Eg. Apples, Pears, Bananas and peaches.

Stored in citric solution to protect them from Stored in citric solution to protect them from air as much as possible. air as much as possible.

Cooking Fresh FruitCooking Fresh Fruit

1.1. Poaching Poaching 2.2. SautéedSautéed3.3. Pureed Raw & Cooked or blended with Pureed Raw & Cooked or blended with

other ingredientsother ingredients

Apples

Apricots

Berries

Black Berries

Blackcurrants

Cherries

Cumquats

Custard apple

Dates

Feijoas

Figs

Gooseberries

Guavas

Kiwis

LemonLemon

Lychees

Mulberries

Nectarines

Passion Fruit

Pawpaw

Peaches

Pears

Persimmons

Plum

Quinces

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