In General hoteliers has confusion on classifying fruits ; Here I have given few examples which will create an Idea.

1. FruitsFruits
Classification, nutrients,Classification, nutrients,
purchasing, preparing and storingpurchasing, preparing and storing

2. What are fruitsWhat are fruits
 InIn botanybotany, a fruit is the, a fruit is the ripenedripened ovaryovary—together with—together with
seedsseeds—of a—of a flowering plantflowering plant. Fruits are the means by. Fruits are the means by
which flowering plants disseminate seedswhich flowering plants disseminate seeds
 InIn cuisinecuisine, when discussing fruit as, when discussing fruit as foodfood, the term usually, the term usually
refers to thoserefers to those plantplant fruits that are sweet and fleshy,fruits that are sweet and fleshy,
examples of which includeexamples of which include plumsplums,, applesapples andand orangesoranges..
However, a great many commonHowever, a great many common vegetablesvegetables, as well as, as well as
nutsnuts andand grainsgrains, are the fruit of that plant species., are the fruit of that plant species.
 Fruits are classified into six categories depending onFruits are classified into six categories depending on
their physical characteristics: berries, drupes, pomes.their physical characteristics: berries, drupes, pomes.
Citrus, melons and tropical.Citrus, melons and tropical.

3. BERRIESBERRIES
 small juicy fruits with thin skins and lots of tiny pits –small juicy fruits with thin skins and lots of tiny pits –
includes strawberries, blackberries, raspberries,includes strawberries, blackberries, raspberries,
grapes, cranberries and blackcurrants. Except forgrapes, cranberries and blackcurrants. Except for
cranberries, all are highly perishable. Soften withcranberries, all are highly perishable. Soften with
freezing, but make very good jams, jellies andfreezing, but make very good jams, jellies and
preserves.preserves.

4. DRUPESDRUPES
 Outer skin covering a soft, fleshy fruit with aOuter skin covering a soft, fleshy fruit with a
single, large seed, called a pit or stone. Includesingle, large seed, called a pit or stone. Include
cherries, peaches, apricots and plums.cherries, peaches, apricots and plums.

5. POMESPOMES
 Central, seed containing core, with manyCentral, seed containing core, with many
seeds and thick layer of fibrous flesh.seeds and thick layer of fibrous flesh.
Include apples, pears.Include apples, pears.

6. CITRUS FRUITCITRUS FRUIT
 Thick, bitter outer rind with soft layer of pith.Thick, bitter outer rind with soft layer of pith.
Flesh separates into segments of sections.Flesh separates into segments of sections.
Includes oranges, grapefruit, lemons, limes,Includes oranges, grapefruit, lemons, limes,
tangerines etc.tangerines etc.

7. MELONSMELONS
 Large, juicy fruit with thick rinds and many seedsLarge, juicy fruit with thick rinds and many seeds
in the center. Include watermelon, cantaloupe,in the center. Include watermelon, cantaloupe,
honeydew, casaba.honeydew, casaba.

8. TROPICAL FRUITSTROPICAL FRUITS
 Grow in warm climates and are often consideredGrow in warm climates and are often considered
exotic. Include pineapples, mangoes, papaya,exotic. Include pineapples, mangoes, papaya,
kiwi, coconut, bananas, dragonfruitkiwi, coconut, bananas, dragonfruit

9. Nutritional ValueNutritional Value
 Two to Four servings each dayTwo to Four servings each day
 Serving size is one medium size piece, ½ cupServing size is one medium size piece, ½ cup
chopped fruit and ¾ cup fruit juicechopped fruit and ¾ cup fruit juice
 Citrus fruits provide high amounts of Vitamin CCitrus fruits provide high amounts of Vitamin C
and prevent scurvy (limies)and prevent scurvy (limies)
 Orange fruits (melons, apricots, peaches)Orange fruits (melons, apricots, peaches)
contain large quantities of beta carotenecontain large quantities of beta carotene
(Vitamin A)(Vitamin A)
 Significant source of fiberSignificant source of fiber
 Contribute phytochemicals (antioxidants)Contribute phytochemicals (antioxidants)

10. Available FormsAvailable Forms
 CannedCanned – watch for added sugars and syrups,– watch for added sugars and syrups,
also pick cans with NO dents or bulgesalso pick cans with NO dents or bulges
 FrozenFrozen – can soften and destroy texture of fruit,– can soften and destroy texture of fruit,
can be sweetened or unsweetenedcan be sweetened or unsweetened
 DriedDried – Most fruits are available in dried form.– Most fruits are available in dried form.
Can be packaged or sold loose. Watch for useCan be packaged or sold loose. Watch for use
of sulfur in processing, can cause allergies andof sulfur in processing, can cause allergies and
mar flavormar flavor

11. Preparing fruitPreparing fruit
 Enzymatic browning – many fruits exposed to airEnzymatic browning – many fruits exposed to air
will turn brown (ex: bananas, apples). Usingwill turn brown (ex: bananas, apples). Using
lemon juice or acidulated water will help preventlemon juice or acidulated water will help prevent
this.this.
 Fruits should be carefully washed before use,Fruits should be carefully washed before use,
especially in foreign countries.especially in foreign countries.
 Peel or pare fruit to remove as little of flesh asPeel or pare fruit to remove as little of flesh as
possible, or wash well and eat the skin (extrapossible, or wash well and eat the skin (extra
fiber).fiber).

12. Methods of cookingMethods of cooking
 Cooking in liquid – ex: apple sauce,Cooking in liquid – ex: apple sauce,
poached pearspoached pears
 Baking – ex: baked bananas, applesBaking – ex: baked bananas, apples
 Broiling – bananas, grapefruit, pineappleBroiling – bananas, grapefruit, pineapple
 Frying – apples, bananasFrying – apples, bananas
 Microwaving – choose pieces of similarMicrowaving – choose pieces of similar
size to prevent overcooking. Remembersize to prevent overcooking. Remember
food continues cooking (standing time)food continues cooking (standing time)

13. Purchasing and StoringPurchasing and Storing
 Buy fresh fruit, locally grown, in seasonBuy fresh fruit, locally grown, in season
 Fruit spoils rapidly, use quickly.Fruit spoils rapidly, use quickly.
 Ripen drupes (apricots, peaches, avocado) in brownRipen drupes (apricots, peaches, avocado) in brown
paper bagspaper bags
 Refrigeration slows down spoilageRefrigeration slows down spoilage
 Check for bruises, cuts, mold and softnessCheck for bruises, cuts, mold and softness
 Buy in small quantities, just what you needBuy in small quantities, just what you need
 Smell fruit, should be fragrant. Feel it’s weight, ripe fruitSmell fruit, should be fragrant. Feel it’s weight, ripe fruit
feels “heavy”. Check color – green can indicatefeels “heavy”. Check color – green can indicate
underripeness. Some fruits will be soft to the touchunderripeness. Some fruits will be soft to the touch

14. Fruits you may not knowFruits you may not know
cherimoya dragonfruit
mangosteen
Rambutan lychee Carambola (starfruit)