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  1. 1. FRUITS
  2. 2. FRUITS Fruit is defined as the edible reproductive body of a seed plant, especially one which has a sweet pulp associated with the seed.
  3. 3. FRUITS Preparations: Fresh Fruit served as a part of a dish or used in presentation. Soft Fruit: Require careful handling. Sauces Desserts Jams Soups Vegetables Meat
  4. 4. Hints for Presentation & Preparation: 1. Fruits skins make attractive serving dishes and can be balanced on a lettuce leaf, or a bed of lettuce or ice. 2. For orange, grape fruit or pineapple cases, remove pulp with a grape fruit knife. 3. When grating the rind of citrus fruit grate only the colored skin or zest as this where the flavor is. 4. The white pith under the skin may give abit of flavor.
  5. 5. 5. A coconut yields approximately 4 cups of grated coconut. 6. To make coconut cream or thick milk, add 2 cups water to 1 cup grated coconut and puree in blender or food processor. Strain through a fine sieve. 7. To make coconut milk add 1 cup water to coconut used for coconut cream and repeat the process. 8. To peal peaches cover with boiling water for 1 min.
  6. 6. 9. To tenderize meat rap in pawpaw leafs and leave over night or rub over with green pawpaw juice. 10. To segment orange remove all the white pith and membrane between the segments.
  7. 7. Characteristics of Fruit: 1. Flavor: the flavor of fruits is the result of their contents of sugars, organic acids, mineral salts and aromatic compounds 2. Texture: The texture of the fruit is largely determined by the cellulose, which forms the valves of the plant cells, in combination with pectin and other substances. It is the water contents with in the cells of the plant that determined the crispness of the tissue. When water is lacking the cells begin to contract, wilting the structure. The reason they may be stored in very humid environment. The cellulose which forms the structure of the fruit is soften by cooking. This alteration is retarded by the presence of assets with in limits and accelerated by the presence of alkaline substances.
  8. 8. Fruits Susceptible to enzymatic Browning. Eg. Apples, Pears, Bananas and peaches. Stored in citric solution to protect them from air as much as possible.
  9. 9. Cooking Fresh Fruit Poaching 2. Sautéed 3. Pureed Raw & Cooked or blended with other ingredients 1.
  10. 10. Apples
  11. 11. Apricots
  12. 12. Berries
  13. 13. Black Berries
  14. 14. Blackcurrants
  15. 15. Cherries
  16. 16. Cumquats
  17. 17. Custard apple
  18. 18. Dates
  19. 19. Feijoas
  20. 20. Figs
  21. 21. Gooseberries
  22. 22. Guavas
  23. 23. Kiwis
  24. 24. Lemon
  25. 25. Lychees
  26. 26. Mulberries
  27. 27. Nectarines
  28. 28. Passion Fruit
  29. 29. Pawpaw
  30. 30. Peaches
  31. 31. Pears
  32. 32. Persimmons
  33. 33. Plum
  34. 34. Quinces
  35. 35. Tamarillos