fruit - yhsfacs.weebly.comyhsfacs.weebly.com/uploads/4/5/0/7/45075659/fruit.pdf · tropical fruits...
TRANSCRIPT
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Fruit
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Fruit
• Defined: part of the plant that holds the seeds
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Pomes • Smooth skin and an enlarged fleshy area
that surrounds the core
Apple Pear
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Drupes
• Contain a single seed, or pit, surrounded
by juicy flesh with an edible skin
Plum Cherry
Peach
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Berries • Fragile cell structure; pulpy and juicy; tiny
seeds embedded in flesh
Cranberry
Grapes Strawberry
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Melons • Hard outer surface that is smooth or
netted; juicy flesh
Watermelon
Cantaloupe Honeydew
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Citrus Fruits • Grown in warm regions, firm rind and pulpy flesh
Lime
Orange Clementine
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Tropical Fruits • Grown in very warm climates, differ in skin
characteristics and seed characteristics
Pineapples Bananas Figs
*See Next Slide
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Additional info Q -What is the difference between mature, ripe
fruit, and under-ripe fruit?
A - Mature fruit – Have reached their full size and color
– Not always ripe when harvested
– Best for use in future
• Ripe fruit – Are tender and have a pleasant aroma
– Have fully developed flavor
– Ready to eat NOW!!
• Under-ripe fruit – Has been picked, but not ready to eat yet
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Answers to your fruit questions!
Q - Why does some fruit turn brown when cut?
A- The flesh of some fruit becomes discolored
when exposed to air because of ENZYMATIC
BROWNING
Q - How can I stop it?
A -Coat the fruit with some form of ascorbic acid
(Vitamin C) For example: lemon juice/pineapple
juice/bought
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Extra Fruit Info Q –Fresh vs others?
A –Fresh and frozen are most nutritious
--Canned and dried are less nutritious • When shopping for canned try to keep the fruits packed
in water.
Q—Microwaving?
A—Yes you can microwave • The only way on cooking that is not recommended is
boiling. Why?
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Shopping
• Consider:
– Denseness
– Aroma
– Shape
– Color
Extra Fruit Info