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Enzymatic Browning
• Discoloration results from exposure of a fruit’s flesh to the air– Prevention:• Coat fruits with some form of ascorbic acid (vitamin C)
– Lemon, lime, grapefruit, or orange juice
Pomes• Characterized by a smooth skin covering an enlarged
fleshy area surrounding the core (seeds).• Examples:
-apples-pears-applepear
Drupes• Contain a single seed, or the pit, surrounded by a
fleshy, juicy, edible portion.• Examples:
-Peaches-Nectarines-Apricots-Cherries-Plums
Berries• Berries have tiny seeds embedded in the flesh
and a fragile cell structure.• Examples:
-Blackberries-Cranberries-Strawberries-Grapes
Citrus Fruits• Citrus fruits have a thick outer rind and a thin
membrane that separates the flesh of the fruit into segments.
• Good source of vitamin C Examples:• Grapefruit, orange, tangerine, tangelo, kumquat, lemon, lime,
mandarin orange, ugli fruit
Melons• Melons are large, juicy fruits with a thick skin
and many seeds.Examples:-Watermelon-Cantaloupe-Honeydew-Casaba-Muskmelon
Tropical Fruits• Tropical fruits are grown in warm climates and are
considered to be somewhat exotic.• Examples:- Banana- Plantain- Mango- Papaya- Pomegranate- Avocado- Pineapple- Kiwi
Which fruits ripen?
Won’t ripen after harvest• Apples• Berries• Grapefruit• Oranges• Pineapples• Tangerines
Will ripen after harvest• Apricots• Avocados• Bananas• Kiwi• Mangoes• Nectarines• Peaches• Pears
Nutritional Information
• Vitamins and fiber.• Citrus fruits are the best source of vitamin C.• Cantaloupe, apricots, and other yellow fruits
are good sources of vitamin A =contain carotene.
Canned Fruits/Juices
• Canned fruits come packed in juices or in light, heavy, or extra heavy syrups.
• Juices come in bottles, cartons, cans, or frozen concentrate
• If label says “juice” the product =100%juice– If not pure juice must be called another name “fruit drink”
Frozen Fruits• Frozen fruits are similar in color and flavor to
fresh fruits, but may lose some texture qualities during freezing.
• Store in the coldest part of the freezer• Don’t refreeze
Fruit Sauces• Goal=break down texture• Sugar isn’t added until end of cooking– This thins sauce
• When cooking in water use as little water as possible – Prevents loss of flavor and water soluble nutrients
Storing Fruits• Most fruits are stored in the crisper drawer in
the refrigerator– Citrus and pomes last longer than berries and
melons• To speed up the ripening process, store fruits
at room temperature in a brown paper bag