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Chapter 17
Fruits
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Fruits
• Are organs developed from the ovary of a flowering plant containing one or more seeds.
• No food group offers greater variety of colors, flavors and textures than fruit.
• They are a perfect snack food and a key ingredient in the pastry chef’s pantry.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Berries
• Small, juicy fruits that grow on vines and bushes worldwide
• Thin skinned with many tiny seeds, they must ripen on the vine– Blackberries
– Blueberries
– Cranberries
– Currants
– Raspberries
– Strawberries
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Citrus
• Thick bitter rind, with colored skin known as zest• Flesh is segmented and juicy, acidic and aromatic
with flavors ranging from bitter to tart to sweet– Grapefruits
– Kumquats
– Lemons
– Limes
– Oranges
– Tangerines
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Exotics
• Improved transportation has increased availability of exotics– Figs
– Gooseberries
– Guava
– Lychees
– Persimmons
– Pomegranates
– Prickly pears
– Star fruits
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Grapes
• The single largest fruit crop in the world, owing to wine making.
• They are berries that grow on vines in large clusters and are classified by color– Red flame grapes
– Thompson seedless grapes
– Concord
– Ribier
– Emperor
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Melons
• Members of the gourd family, they can be divided into two groups:– Sweet (cantaloupes and honeydew)– Watermelons
• Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh.
• Watermelons have thick, dark green rind surrounding crispy, watery flesh.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Pomes
• Tree fruits with thin skin and firm flesh surrounding many small seeds– Quince– Apples
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Pomes
• Pears
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Stone Fruits
• Or drupes, are related to the almond• They have thin skins, soft flesh and one
woody stone, or pit.• They are fragile, easily bruised, difficult to
transport and have a short shelf life.– Apricots– Cherries– Peaches and nectarines– Plums
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Tropicals
• Native to hot, tropical or subtropical regions, now readily available
• All can be eaten fresh, without cooking– Bananas
– Dates
– Kiwis
– Mangoes
– Papayas
– Passion fruits
– Pineapples
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Purchasing Fresh Fruit
• Grading is based on size, uniformity of shape, color and texture as well as absence of defects.
• Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic.
• Ripening can be delayed by chilling.
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Purchasing and Storing Preserved Fruit
• Extend the shelf life of fruits in essentially fresh form
• They are:– Irradiation– Acidulation– Canning– Freezing– Drying
On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458
Preparation and Cooking Methods
• Fruits can be enhanced by macerating them in a flavored syrup or liqueur with added spices and flavorings
• They can also be cooked by:– Dry heat:
• Broiling• Grilling• Baking• Sautéing• Deep-frying
–Moist heat:• Poaching
• Simmering
–Preserving