COOKING with FRUIT

Fruit can be eaten…

• Fresh• Cooked in liquid• Baked• Broiled• Fried• Microwaved

Preparing FRESH Fruit

• ALWAYS wash fruit in cool water before cooking/eating to remove dirt and pesticide residue!

• Even if you aren’t eating the skin (ex. watermelon)

• When peeling or paring fresh fruit, peel as THINLY as possible to preserve nutrients found just under the skin.

• Fresh fruits are easier to eat when cut in pieces, but serve them as soon as possible to retain nutrients

ENZYMATIC BROWNING

• Enzymatic browning occurs when fruits darken after exposure to oxygen in the air. The oxygen reacts with an ENZYME (special protein), and a chemical reaction occurs.

• How do we stop this? LAB!

What happens to fruits during COOKING?

• NUTRIENTS- loss of heat-sensitive nutrients like Vitamin C

• COLOR- some become lighter, some become deeper

• FLAVOR- more mellow, less acidic

• TEXTURE/SHAPE- when heat is applied, the fruit’s cells lose water and soften, can cause the fruit to fall apart

Cooking fruits IN LIQUID

POACHING:• Use firm fruits• Leave them whole/large

pieces• Place in saucepan, add

sugar and enough water to cover

• Simmer until tender- do not boil!

MAKING A SAUCE:• Cut fruits into small

pieces• Add small amt. of water• Simmer and stir• ADD sugar (if needed) at

the END- why?

You can use water or syrup:Those cooked in syrup will retain their shape better (the sugar draws water back IN to the fruit’s cells!)

BAKING FRUIT

• Firm fruit bakes best!

• Baked fruits should retain their shape but still be tender

• Bake in a small amount of liquid until tender

• Baked apples are most popular example

Broiling and Frying FRUIT

BROILING:• Any tender fruits that

hold their shape can be broiled

• Try bananas, pineapples, peaches, grapefruit halves

• Brush surface with melted butter/marg. or use a topping to keep fruit from drying out

FRYING:

• Some fruits may be fried, usually as a side dish

• Should be firm enough to hold shape

• Sauté in a small amt. of butter/marg. till lightly browned

• FRITTERS (deep-fry)

Grilling and Microwaving FruitGRILLING:• Gives delicious flavor and

caramelized color• Firm ripe fruits-

cantaloupes, apples, pears, peaches, or create kabobs

• Brush oil on grate and grill until grill marks form

MICROWAVING:

• Helps fruit keep its shape, flavor, and nutrients

• Easy for almost all fruits

• Watch timing carefully- don’t overcook!

• Allow steam to escape