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Fruits Categories and Classification. What are fruits. In botany , a fruit is the ripened ovary —together with seeds —of a flowering plant . Fruits are the means by which flowering plants disseminate seeds - PowerPoint PPT Presentation
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Fruits Categories and Classification
What are fruits In botany, a fruit is the ripened ovary—
together with seeds—of a flowering plant. Fruits are the means by which flowering plants disseminate seeds
In cuisine, when discussing fruit as food, the term usually refers to those plant fruits that are sweet and fleshy. However, a great many common vegetables, as well as nuts and grains, are the fruit of that plant species.
MELONS Large, juicy fruit with thick rinds and many
seeds in the center. Include watermelon, cantaloupe, honeydew, casaba.
BERRIES small juicy fruits with thin skins and lots of tiny pits –
includes strawberries, blackberries, raspberries, grapes, cranberries and blackcurrants. Except for cranberries, all are highly perishable. Soften with freezing, but make very good jams, jellies and preserves.
CITRUS FRUIT Thick, bitter outer rind with soft layer of
pith. Flesh separates into segments of sections. Includes oranges, grapefruit, lemons, limes, tangerines etc.
POMES Central, seed containing core, with
many seeds and thick layer of fibrous flesh. Include apples, pears.
DRUPES Outer skin covering a soft, fleshy fruit with
a single, large seed, called a pit or stone. Include cherries, peaches, apricots and plums.
TROPICAL FRUITS Grow in warm climates and are often
considered exotic. Include pineapples, mangoes, papaya, kiwi, coconut, bananas, dragonfruit
Nutritional Value of Fruits High in water content. Provide
vitamins, minerals and fiber. Low in fat content.
Citrus fruits provide high amounts of Vitamin C and prevent scurvy
Orange fruits (melons, apricots, peaches) contain large quantities of beta carotene (Vitamin A)
Significant source of fiber Contribute phytochemicals
(antioxidants) for strong immune system
Available Forms of Fruit Fresh – found in the produce section of the
grocery store or farmer’s market. Highest in nutrients
Canned – watch for added sugars and syrups, also pick cans with NO dents or bulges
Frozen – can soften and destroy texture of fruit, can be sweetened or unsweetened
Dried – Most fruits are available in dried form. Can be packaged or sold loose. Watch for use of sulfur in processing, can cause allergies and mar flavor
Saucing or Poaching? Cooking fruits such as apples in
water breaks down the fibrous cell walls in the fruit and makes the fruit soft enough to mash or turn into sauce.
Adding sugar while cooking results in poaching which is cooking the fruit to retain it’s shape
Fruits you may not knowcherimoya dragonfruit
mangosteen
Rambutan lychee Carambola (starfruit)
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