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Fruit Culinary Arts

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Fruit. Culinary Arts. With a Partner…. What are defining characteristics of fruits? What are some ways that you could group fruits together?. Fruit Classification. Berries – small juicy fruits with thin skin. Blackberries, strawberries, raspberries, blueberries, and gooseberries - PowerPoint PPT Presentation

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FruitCulinary Arts

What are defining characteristics of fruits? What are some ways that you could group

fruits together?

With a Partner…

Berries – small juicy fruits with thin skin.◦ Blackberries, strawberries, raspberries, blueberries, and gooseberries

Drupes – have an outer skin covering a soft, fleshy fruit; fruit surrounds a single hard seed.◦ Cherries, apricots, nectarines, peaches, and plums

Pomes – central seed containing core surrounded by thick layer of flesh.◦ Apples and pears

Citrus fruits – thick outer rind; a thin membrane separates the flesh into segments.◦ Oranges, tangerines, grapefruits, lemons, limes, tangelos, kumquats

Melons – large juicy fruits with thick rinds and many seeds.◦ Cantaloupe, watermelon, honeydew

Tropical Fruits – these fruits are grown in tropical (warm) climates and are considered to be exotic.◦ Pineapple, starfruit, mango, and papaya

Fruit Classification

Ripe fruits have reached top eating quality. Test for ripeness by pressing

gently to see if it gives. Underripe fruits have reached full size, but not full ripeness. Pears and bananas can be bought underripe. Color and smell are ripeness indicators. Immature fruits – fruit that has not reached full size. They

have poor color, flavor, and texture. Avoid enzymatic browning by adding juice that contains

vitamin C http://www.youtube.com/watch?v=6iQeUcXg1cU

◦ How to ripen fruit at home

Selecting Fruit

http://www.youtube.com/watch?v=6iQeUcXg1cU

http://www.youtube.com/watch?v=6iQeUcXg1cU

2 cups per day recommended Fruits are high in vitamins, low in fat, and a good

source of fiber. Citrus fruits are high in vitamin C. Other fruits like

cantaloupes and strawberries also have vitamin C. Cantaloupe, apricots, and deep yellow fruits are

good source of vitamin A because of beta carotene. Oranges, strawberries, cantaloupe and dried fruits

contain calcium. Most servings of fruit are equal to one cup.

◦ ½ cup of dried fruit equals one cup of fresh.

Nutritional Value

1. Buy what you will use in a short time. Do not stock pile, it will go bad.

2. Look for signs of freshness and ripeness.3. Avoid bruised, soft, damaged, and

immature fruits.4. Consider your needs. Damaged fruits for

pies or cooking; good fruit for fruit trays and displays.

Buying Guidelines

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