1. Fruits are classified into 6 main groups: berries, pits, cores, citrus fruits, melons, and tropical fruits. Some examples of each type are provided. 2. Fruits provide various nutrients like fiber, vitamins, and antioxidants. Papaya, pineapple, guava, banana, and mango are highlighted for their specific nutritional properties. 3. There are several ways to preserve fruits like canning, drying, and freezing. The steps for each method are outlined, such as selecting ripe fruit, preparing the canning equipment, and storing the preserved fruit.

1. Ordonez
Borromeo
Marzan
Calupitan
Alibudbud
Mayo
Allado
Buena
Gabutin
FRUIT

2. • 1. Berries:
– Small, juicy fruits with thin skins
– Highly perishable
– Some berries include: blackberries, cranberries, blueberries, red
and black raspberries, strawberries, and grapes.
Fruit Classification

3. • 2. Pits:
– Outer skin covering a soft, fleshy fruit
– The fruit surrounds a single, hard stone, or pit, which contains
the seed
– Some pits include: cherries, apricots, nectarines, peaches, and
plums
Fruit Classification

4. • 3. Core:
– Central, seed containing core surrounded by a thick
layer of flesh
– Some cores include: apples and pears
Fruit Classification

5. • 4. Citrus Fruits:
– Thick outer rind
– A thin membrane separates the flesh into segments
– Some citrus fruits include: oranges, tangerines,
grapefruits, kumquats, lemons, and limes
Fruit Classification

6. • 5. Melons:
– Large, juicy fruits with thick skins and many seeds
– Some melons include: cantaloupe, casaba ,honeydew,
and watermelon
Fruit Classification

7. • 6. Tropical Fruits:
– Grown in warm climates and are considered to be somewhat
exotic
– Available throughout the world
– Some tropical fruits include: avocados, coconut, bananas, figs,
dates, guavas, mangoes, papayas, pineapples, pomegranates, and
kiwi
Fruit Classification

8. • Fruits are generally rich sources of fiber and carbohydrates.
• They’re very healthy, whole foods to be enjoyed in moderation.
• An important nutritional value of fruit is its antioxidant content. In
fact, some fruits have some of the highest antioxidant values of all
foods!
• Antioxidants are found in food and supplements. They neutralize free
radicals which are harmful molecules that damage our cells and cause
inflammation. Like vitamins A, C, E, etc.
Nutritive Value

9. • Papaya
– Low in calories
– High in Vitamins A, B-complex and C which help boost
the immune system and play a vital role in metabolism
Nutritive Value

10. Nutritive Value
• Pineapple
– Low in calories
– Contains bromelain that digests food by breaking down
protein (Bromelain also has anti-inflammatory, anti-
clotting and anti-cancer properties.)
– High in Vitamins A, B-complex and C which help boost
the immune system and play a vital role in metabolism

11. • Guava
– Low in calories
– Very rich source of soluble dietary fiber which makes it
a good bulk laxative.
– Very rich source of potassium that helps control heart
rate and blood pressure.
Nutritive Value

12. • Banana
– High in calories
– Upon consumption instantly replenishes energy and
revitalizes the body.
– Very rich source of soluble dietary fiber that reduces
constipation problems.
– Very rich source of potassium that helps control heart
rate and blood pressure.
Nutritive Value

13. • Mango
– High in calories
– It composes moderate amounts of copper which are
required for the production of red blood cells.
– Has been found to protect against colon, breast,
leukemia and prostate cancers.
Nutritive Value

14. Fruit Choose Avoid
Apple Firm texture, bright color Bruises, shriveled skin
Bananas Firm, bright color, free from defects
Fruit that is bruised or
discolored, dull skin
Watermelon
Smooth outer surface, rounded ends,
bright flesh that is firm and juicy
Pale colored flesh, dry or
watery flesh
Pineapples
Pleasant aroma; slight separation of
eyes; leaf easily removed from top;
yellowish-orange color; plump, firm,
heavy for size
Dry, dull yellowish-green
skin; bruises; soft spots;
unpleasant odor
Oranges Bright color, heavy for size
Lightweight; dry, dull skin;
soft spots
Strawberries
Bright red, firm flesh; dry; clean; cap
attached
Soft, moldy, large, seedy,
uncolored spots
Market Forms

15. • Method 1: Canning Fruit
• 1. Choose ripe, flavorful fruit.
• 2. Process the fruit according to a recipe.
• 3. Prepare your canning equipment.
• 4. Sanitize the canning jars.
• 5. Prepare the water bath canner
Ways to Preserve

16. • 6. Fill the jars with prepared fruit.
• 7. Place the jars in the canner or pot
• 8. Bring the water to a rolling boil and begin timing the
processing.
• 9. Use the jar lifter to remove the jars from the canner or pot
• 10. Check the lids before storing.
Ways to Preserve

17. • Method: Drying Fruit
• Choose ripe, flavorful fruit.
• Remove the peels, seeds, etc if necessary.
• Cut the fruit into chunks or slices.
• Preheat the oven to its lowest temperature.
• Lay the fruit out on a baking sheet.
• Place the fruit in the oven until it's dry.
• Store the dried fruit.
Ways to Preserve

18. • 2. Method: Freezing Fruit
• Choose ripe, flavorful fruit.
• Remove the peels, seeds, etc if necessary.
• Cut the fruit into chunks or slices.
• Lay out the fruit on a baking sheet.
• Freeze the tray of fruit for one hour.
• Place the fruit in freezer bags and store them in the freezer.
Ways to Preserve