Fabulous fruits

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    18-May-2015

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<ul><li> 1. Pomes: smooth skin and an enlarged fleshy area that surrounds the core.Apples, pears, and kiwi</li></ul> <p> 2. Drupes: contain a single seed, or pit, surrounded by a juicy flesh.Peach, cherry, plum, nectarines and apricots 3. Berries- fragile cell structure; pulpy and juicy; tiny seeds embedded in fleshBlackberries, grapes 4. Melons- hardsurface that issmooth or netted;juicy flesh.Cantaloupe, honeydew, watermelon, muskmelon, Crenshaw melons 5. Citrus fruits- grow inwarm regions; firmrind and pulpy flesh. Oranges,grapefruit,tangerines,lemons, limes,kumquats, citronsand tangelos 6. Tropical fruits- growin very warmclimates, differ inskin compositionand seedcharacteristics. Bananas,pineapple,avocados, dates,figs, mangos,pomegranates,and papaya 7. Buy fruits that are Firm to the touchThe right colorWell shapedHeavy for their sizeAromaticIn good condition 8. Avoid fruits that are Too soft Too hard Green or under ripe Damaged Bruised Decayed Mildewed Discolored 9. Fresh- ripe fruits are perishable and shouldbe stored in special drawer to prevent rapidloss of moisture. Ripen fruits (peaches, pears, plums,bananas) at room temperature and thenstore in the refrigerator 10. Frozen- store immediately in the freezer. Donot thaw until ready to use. Do not refreezeafter being thawed Canned- cool, dry place Dried- cool, dry place in original container. 11. Vitamin C- ascorbic acids- found in citrus fruitsPrevents scurvyWithout vitamin C Gums become soft and can bleed easily Walls of blood vessels and muscle cells become weakand less elastic Wounds and broken bones do not heal properly 12. Vitamin A- fruits that are yellow to red incolor contains carotene. Prevents night blindness Yellow melons, pineapples, apricots and peaches Vitamin B- not as abundant as in otherfoods 13. Iron- for red blood found in oranges, strawberries, cantaloupes Dried fruits such as figs, dates, raisins, prunes and apricots Calcium for strong bones and teeth Found in oranges, strawberries, cantaloupes Dried fruits such as figs, dates, raisins, prunes, apricots 14. Sugar and cellulose are carbohydrates found infruits. They supply the body with energy. The skin and pulp contains cellulose which thebody cannot digest which serves as a naturallaxative to help maintain body regularity Fruits contain very little protein and fat 15. Most fruits are yummy and enjoyable when eatenraw. They are more palatable and have higher nutritivevalue. Fruits can be cooked by simmering, baking andmicrowaving 16. Vitamin C can be destroyed by the exposure tooxygen in the air. Prepare just before serving. Prepared in a small amount of liquid to preservevitamins and minerals When cutting raw fruit with a low acid content, itwill turn brown on exposure to air. Thisdiscoloration can be prevented by sprinkling the cutsurface with an acidic fruit juice- lemon juice,pineapple and orange juices 17. Buy fruits in season- they are cheaper, easier to find and have better flavor</p>