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Fruits
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FruitsStudents : Badeanu Danut Marian
Chita Mirabela Maria
Paun Denisa Maria
A mature seed-bearing structure of a flowering plant.
Food Sources
citrus fruits, broccoli, tomatoes, melons, dark green leafy vegetables, cabbage, strawberries, potatoesFunctionsantioxidant, help with wound healing, strengthen resistance to infectionDeficiency
anemia, infections, sore gums, muscle pain, joint painToxicity
nausea, diarrhea, fatigue
Food Sources
fortified milk, cheese, butter, liver, eggs, dark green leafy vegetables, deep orange fruits and vegetablesFunctions
healthy eyes, skin and bones; hormone synthesisDeficiency poor teeth and bone growth; night blindness, diarrheaToxicity
joint pain, dry and itchy skin, cracked lips, nausea and vomiting, weight loss
FRUIT CLASSIFICATIONS
BERRIESCITRUS FRUITDRUPESMELONSPOMESTROPICAL FRUIT
BERRIESSmall juice fruits with thin skins
Blackberries
CranberriesBlueberries
BoysenberriesRed Raspberries
GooseberriesStrawberries
GrapesCurrants
Outer skin covering, soft fleshy fruit with a single hard stone (pit)
Cherries
Peaches
Apricots
Plums
Nectarines
Prunes
Central, seed containing core surrounded by a thick layer of flesh
Apple
Pears
QuinceLoquat
Thick outer rind. Thin membrane separates the flesh into segments
Oranges
GrapefruitKumquats
LimesTangerines
LemonsTangelos
Ugli
Large juicy fruits with thick skins and many seeds
CantaloupeCrenshawCasaba
PersianHoneydew
Watermelon
Grown in warm climates and are somewhat exotic
Avocados
DatesPapayasBananas
GuavasPersimmonsFigs
MangosPineapplesPomegranates
KiwifruitCoconut
SELECTING FRUITSRIPENESSMATURITYTop eating qualityColorFragrancePress lightly to see if it give slightlyReached it full size
DRIED-size generally determines the price-large pieces cost moreBEST BUYFRESH-buy in seasonCANNED-less expensive than fresh, especially store brandsFROZEN-less expensive than fresh
COOKING IN LIQUIDBAKINGBROILINGFRYINGMICROWAVING
Science PrincipleEffect on CookingCellulose softensOvercooking causes fruit to become mushyColors change- enzymatic browning To prevent cook with a lemon/orange juiceHeat sensitive and water soluble vitamins lostCook in small amount of water just until tenderFlavors become less acidic Do not overcook to retain natural flavorsShape changesTo retain shape, cook in a sugar syrup instead of water
Let under ripened fruit ripen at room temperatureStore strong smelling fruits in plastic bags or air tight containersOther fruits store uncovered in the crisper