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Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
Fruits
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Fruits

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  • 1. FRUITS Fruits are the fleshy, juicy products of plantsthat are seed containing
  • 2. When ripe, they are edible without cooking. Fruits are usually taken at the end of meals as desserts.  
  • 3. Fruit Classification:
  • 4. 1. Berries- are small, juicyfruits with thin skins like strawberries, blueberries, cranberries, blackberries and grapes.
  • 5. 2. Drupes- have an outer skin covering, a soft fleshy fruit. The fruit surrounds a single, hard stone or pit, which contains the seed.Examples are:cherries peaches apricots plums
  • 6. 3. Pomes-have a central, seed containing coresurrounded by a thick layer of flesh such as:apples pears pomes
  • 7. have a thicker outer rind. A thin membrane separates the flesh into tiny segments.Examples are:lemons tangerines grapefruits oranges
  • 8. are large, juicy fruits with thick skins and many seeds. They are in the gourd family that includes :cantaloupes watermelon honeydew
  • 9. are grown in warm countries and are somewhat exotic like mangoesavocados dates guavas papayas bananaspineapples figs
  • 10. Selecting fresh fruits
  • 11. 1. Ripe fruitsare those thathave reached top eating quality. Test fruit for ripeness by pressing it gently to see if it gives slightly.
  • 12. 2. Under-ripe fruits are fruits that are full size but have not reachespeak eating quality. They have small and poor color, flavor and texture.
  • 13. 3. Color and fragrance are also guides to ripeness. Most fruits loose theirgreen color as they ripen. For instance, bananas turn from a green color to a bright yellow color. Pineapples andmelons have a characteristic fragrance when ripe.
  • 14. 4. Avoid bruised, soft,damaged, orimmature fruits.
  • 15. 6. Buy the fruits in seasonbecause they are cheaper.
  • 16. Storing Fresh Fruits Handle all fruits gently to prevent bruising. When you bring fruits home, carefully wash and dry them. Then under ripe fruits ripen at room temperature and refrigerate ripe fruits.You should use berries, melons, grapes and fruits with pits as soon as possible. You can store apples, pears and citrus fruits longer.
  • 17. CANNED, FROZENAND DRIED FRUITS
  • 18. A. Canned Fruits – canned fruits can be whole, halved, sliced, or in pieces packed in cans or jars. They come packed in juices, or in light, heavy or extra heavy syrup. When buying canned fruits, choose cans that are free from dents, bulges and leaks. After opening, transfer the fruit to a container, cover and store in the refrigerator.
  • 19. B. Frozen Fruits-frozen fruits are available sweetened, unsweetened,whole and in pieces. The most common frozen fruits are blueberries, raspberries, strawberries andcherries. Most frozen fruits come in plastic bags or plastic-colored paper cartons.
  • 20. C. Dried Fruits-Raisins, prunes, dates and apricots are the most common dried fruits. They usually come in boxes or plastic bags. Choose dried fruits that are fairly soft and pliable. Store unopened packages and boxes in a cool, dark, dry place. After use, store containers in tightly covered containers.
  • 21. You can serve fruits in a variety of ways. You can use them raw, or cooked fresh or preserved. Here are some guidelines to follow in preparing fruits.
  • 22. 1. To prepare raw fruits for eating, wash fruits carefully under running water.Never soak fruits in water as thismay cause them to loose important nutrients.
  • 23. 2. Serve raw fruits whole or sliced. Some fruits tend to darken when exposed to air such as bananas andapples. This is called ENZYMATICBROWNING. Dip the raw fruit in lemon, calamansi, andorange or pineapple juice to prevent browning.
  • 24. 3. Some fruits require cooking to be tender, palatable and easierto digest. You can use water or sugar syrup to cook the fruits in. Fruits should be cut into the same time.You might also choose to bake, broil or fry fruits. Overcooking fruits will results in amushy texture, an off-flavor and a great loss in vitamins and minerals.
  • 25. 4. Fruits should be cooked in asmall amount ofwater to preventloss of vitamins and minerals.
  • 26. 5. Too muchsugar placed in fruits will destroy thenatural flavor of fruits.
  • 27. 6. Serve canned fruits straight from thecan, drained or served with the syrup or juice in which they are packed.
  • 28. 7. Dried fruits used in cooking are usually soaked in hot water for an hour prior to cooking. Thisprocess restores themoisture lost during drying and makes the fruit more pliable.

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