CHAPTER 6 FRUITS Fresh, frozen, canned, or dried Served with meals or as snacks Key is to select those of high quality and store them appropriately Shipping and marketing plan an integral role in the popularity and availability of fruits Summer is still the height of the fruit season
CHAPTER 6 FRUITS CLASSIFICATION Edible, succulent products of a tree or plant that consist of ripened seeds and adjacent tissues. Groups or families Shapes, cell structure, type of seed or natural habitat Berries, citrus, drupes, grapes, melons, pomes, and tropical and subtropical
CHAPTER 6 FRUITS Berries High content of water Lose juicy firm texture if frozen or thawed Blackberries, blueberries, red and black raspberries, youngberries, cranberries, gooseberries, huckleber ries, strawberries, lingonberries, cloudberries, dewberries Cranberries – available in the fall; sauce, jelly & juice
CHAPTER 6 FRUITS Citrus Oranges – Valencias - juice, navel-eating Grapefruit Lemons – juice, accent flavor, dressing; help to protect other foods from browning; limes Tangerines, mandarin oranges, tangelo, temple oranges Our bodies do not store vitamin C efficiently, so citrus fruits assist in offering more ways
CHAPTER 6 FRUITS Drupes Single large seed surrounded by edible pulp Apricots, cherries, peaches, plums, prunes, mangos, dates Grapes Table grapes – Thompson seedless, Flame Tokay, Emperor, Muscat, Malaga, Concord American grape – round shape – Concord European grape – oval outline – Thompson Jelly, jam, conserves, juice, juice concentrate
CHAPTER 6 FRUITS Melons Watermelon Muskmelon – cantaloupe, honeydew, Persian, casaba, honey ball, Crenshaw Pomes Malaceae family – central core containing five encapsulated seeds surrounded by a thick and fleshy edible layer Apples – juice, vinegar, jelly, butter, sauce, filling Pear – interchangeable with apples; Bartlett, d’Anjou, Bosc
CHAPTER 6 FRUITS Tropical and Subtropical Avocados Pineapples Papayas (papain – helps to tenderize less tender cuts of meat) Mangos Bananas Figs Dates Pomegranates (grenadine)
CHAPTER 6 FRUITS COMPOSITION (Table 6.2) High water content – 80-90 percent High starch content in immature fruits Sugars – fructose, glucose, invert sugar, sucrose NUTRITIVE VALUE Important source of nutrients Vitamin A and C Good source of energy from natural sugars MARKETING ASPECTS Gasses used to help prolong life – carbon dioxide, sulfur dioxide, ethylene Wax to preserve and for show – Carnauba (palm)
CHAPTER 6 FRUITS SELECTION (Table 6.4, 6.5) Fresh - U.S Fancy Premium produce U.S. No. 1 Chief trading grade U.S. No. 2 Intermediate quality range U.S. No. 3 Lowest commercially useful grade Canned and Frozen - U.S. Grade A or Fancy U.S. Grade B or Choice U.S. Grade C or Standard Dried – standards rarely applied
CHAPTER 6 FRUITS SELECTION Nutritional labeling Orange juice – OJ drink blend – Product 70-95% orange juice OJ drink – Product 35-70% orange juice Orange drink– Beverage containing 10-35% orange juice Orange-flavored drink – Beverage containing more than 0% but less than 10% orange juice
CHAPTER 6 FRUITS STORAGE AND PREPARATION Consumed as soon as possible and stored at appropriate temperature, usually in refrigerator Berries – mold easily; washed prior to eating Bananas, pineapples, melons – room temperature Peaches, plums, pears, apricots – room temp. until ripe and then stored in refrigerator
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