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

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 FRUITS

MELONS 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.

MELONS

BERRIES 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.

BERRIES

DRUPES 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.

DRUPES

POMES 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.

POMES

GRAPES 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 FRUITS

FRESH 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