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Fruits

Life Skills 1 Fruits
by

Chelsea Lucido

on 10 February 2016

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Transcript of Fruits

Fresh
Frozen
Canned
Dried
Forms
Oxidation – exposure to air

Enzymatic Browning – turning brown at room temperature

Mature – ready to pick

Ripe – ready to eat
Terms

Never let soak – may lose flavor and nutrients.

Peel as thinly as possible to preserve nutrients
Preparation
Handle gently to prevent bruising

Carefully wash and dry them

Ripen at room temperature
Storage
Condition - Avoid fruits with bruised or damaged spots or decay.

Color - Should be typical for the fruit.

Good size & shape – heavy for its size & its own characteristic shape.

Good weight - avoid those that are dry, withered, very soft or very hard.

Aroma – has a pleasant, characteristic aroma.
Selection

Most fruits are high in vitamins (A & C) and low in fat.
Excellent source of fiber
Contain natural sugars – fructose, glucose, sucrose
Carbohydrates – Sugar and Cellulose
Nutrition
Cellulose softens & makes fruit easier to digest

Colors change

Flavors become less acidic and more mellow

May lose nutrients
Fruit Cookery
Fruits
Three things that destroy nutrients:
Air
Light
Heat
Classifications
Thick, firm flesh with tender, edible skin.
The central core contains several small seeds.
Pomes
Examples – Apples & pears
Contain a single hard seed,
also called a pit or stone, surrounded by a juicy flesh.
Drupes
Examples – Peaches, nectarines, plums,
cherries & apricots
Small fruits that are juicy and have a thin skin.
Berries
Examples – Grapes, Strawberries, Cranberries, etc.
Melons
Thick rind, or outer skin,
are juicy and usually have many seeds.
Examples – Watermelon & cantaloupe
Grow in warm regions;
thick rind and pulpy flesh.
Citrus Fruits
Examples – Orange, grapefruit, lemon, lime, etc.

Grow in very warm regions.
Tropical Fruits
Examples – Banana, pineapple, mango, etc.
Full transcript