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Fruits

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Powerpoint presentation of "Fruits" in Principles of food production (.

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Fruits

  1. 1. FruitsFruits
  2. 2. FruitsFruits  The fruit is that part of the plant which is inThe fruit is that part of the plant which is in charge of protecting the seeds andcharge of protecting the seeds and guarantees their dispersal. It becomes asguarantees their dispersal. It becomes as a result of the fertilization inside thea result of the fertilization inside the carpel, which produce the ripening of thecarpel, which produce the ripening of the ovary walls that will create the fruit.ovary walls that will create the fruit.  Some fruits however have another origin,Some fruits however have another origin, deriving from the flower receptacle orderiving from the flower receptacle or some other parts of the flower.some other parts of the flower.
  3. 3. MARKET FORMS of FRUITSMARKET FORMS of FRUITS  FreshFresh (packed or openly displayed)(packed or openly displayed)  Dried and CandiedDried and Candied – Very versatile ingredients used in many differentVery versatile ingredients used in many different baked dishes. They add an extra something tobaked dishes. They add an extra something to any cakes or desserts.any cakes or desserts. – They are a sweet tasty substitution for your dailyThey are a sweet tasty substitution for your daily recommended fruit intake.recommended fruit intake.  DRIED FRUITSDRIED FRUITS – naturally dried under the sun or in– naturally dried under the sun or in special ovens; improves storage qualities and color.special ovens; improves storage qualities and color.  CANDIED FRUITSCANDIED FRUITS – these are fruits preserved in– these are fruits preserved in syrup to give them a glossy coating (GLACÉ) orsyrup to give them a glossy coating (GLACÉ) or maybe coated with granulated sugar then crystallized.maybe coated with granulated sugar then crystallized.
  4. 4. PreservesPreserves PreservesPreserves - is made by slowly cooking the- is made by slowly cooking the fruit until it is soft. Sugar is then added thenfruit until it is soft. Sugar is then added then rapidly boiled until jellying point is reach. Thisrapidly boiled until jellying point is reach. This is the point where the preserve will set when itis the point where the preserve will set when it is cool.is cool. Preparation – one must use a heavy bottomPreparation – one must use a heavy bottom kettle made of Aluminum or stainless steel.kettle made of Aluminum or stainless steel. Copper, tin zinc or other galvanized metalsCopper, tin zinc or other galvanized metals are not suitable because they may causeare not suitable because they may cause toxins that are poisonous.toxins that are poisonous.
  5. 5. PreservesPreserves  Types of PreservesTypes of Preserves – JamsJams (sweet spreads that contain whole or(sweet spreads that contain whole or sliced or chopped pieces of fruit flavoredsliced or chopped pieces of fruit flavored with spices)with spices) – JelliesJellies (same as jams but the pieces of(same as jams but the pieces of fruits are then strained with a cheesecloth)fruits are then strained with a cheesecloth) – MarmaladesMarmalades (same as jam with the use of(same as jam with the use of citrus fruits, where the peel is also includedcitrus fruits, where the peel is also included in the spread)in the spread)
  6. 6. Pickles and ChutneysPickles and Chutneys Pickles and ChutneysPickles and Chutneys -- these are flavorings used tothese are flavorings used to provide contrast to a dish or the accompanying foods.provide contrast to a dish or the accompanying foods. Preparation:Preparation: – PICKLESPICKLES – fruits are coarsely chopped then– fruits are coarsely chopped then preserved in brine or flavored vinegar. These arepreserved in brine or flavored vinegar. These are ready to eat after 3-4 weeks and last for a year.ready to eat after 3-4 weeks and last for a year.    – CHUTNEYSCHUTNEYS – fruits are cooked in a thick sauce that– fruits are cooked in a thick sauce that turn out to be sweet tasting, thick and spicy. It is bestturn out to be sweet tasting, thick and spicy. It is best consumed after 3 months for the flavors to blend andconsumed after 3 months for the flavors to blend and mellow and they can be kept for a year.mellow and they can be kept for a year.
  7. 7. Fresh FruitFresh Fruit  Citrus Fruits.Citrus Fruits. •• Pomes.Pomes.  Melons.Melons. • Grapes.• Grapes.  Berries.Berries. • Tropical Fruits.• Tropical Fruits.  Drupes.Drupes. • Exotic Fruits.• Exotic Fruits.  Fruit is composed of carbohydrates, water,Fruit is composed of carbohydrates, water, vitamins, minerals, and fiber.vitamins, minerals, and fiber.
  8. 8. CITRUS FRUITSCITRUS FRUITS  OrangesOranges  LemonLemon  LimeLime  MandarinMandarin  TangerineTangerine  PomeloPomelo  GrapefruitGrapefruit
  9. 9. CITRUS FRUITSCITRUS FRUITS  Citrus FruitsCitrus Fruits -in the outside, they have firm skins rich in flavorful oils (zest or rind) with a bitter layer beneath it. Inside, the flesh is segmented and possessed a sour to sweet taste.  Season: They are available throughout the year for most citrus fruits.   Buying: Select those that are firm, free from bruises and soft spots. Avoid fruits that  are discolored or have molds.  Storage: Store in a cool ventilated place with lots of air circulation (preferably not in the refrigerator). They will last several days. Peel then slice or segment then freeze.  Preparation: – For eating: Peel the skin then split into segments. – For cooking: Split in half or wedges and squeeze. They are commonly used for their juices.
  10. 10. MelonsMelons  WatermelonWatermelon  CantaloupeCantaloupe  MelonMelon  HoneydewHoneydew
  11. 11. MelonsMelons MelonsMelons are fruits of the vine. They are related to squash for they have thickare fruits of the vine. They are related to squash for they have thick skins, watery flesh and lots of seeds.skins, watery flesh and lots of seeds. Season:Season: They are best from summer to fall though they are available all yearThey are best from summer to fall though they are available all year round.round. Buying:Buying: Buy those that are fragrant because that means they are sweeter andBuy those that are fragrant because that means they are sweeter and tastier.tastier. A perfectly ripe melon must be firm with a springy give when pressed yet feel solid.A perfectly ripe melon must be firm with a springy give when pressed yet feel solid. If you don’t plan to eat it right away don’t buy a fully ripe melon, select a slightlyIf you don’t plan to eat it right away don’t buy a fully ripe melon, select a slightly under ripe melon. Melons should be free from bruising.under ripe melon. Melons should be free from bruising. Storage:Storage: Store in plastic bags or cling wrap away from foods that can absorbStore in plastic bags or cling wrap away from foods that can absorb their aromas. Ripe melons will last 24 hours in the refrigerator. Freezing – cut intotheir aromas. Ripe melons will last 24 hours in the refrigerator. Freezing – cut into cubes then pack in syrup and lasts a year (but who wants to freeze them anyway!)cubes then pack in syrup and lasts a year (but who wants to freeze them anyway!) Preparation:Preparation: – Cut into half and scoop out the seeds.Cut into half and scoop out the seeds. – Cut into wedges, scoop into balls or cut into cubes.Cut into wedges, scoop into balls or cut into cubes. – You can also turn them into melon baskets.You can also turn them into melon baskets.
  12. 12. BerriesBerries  BlackberriesBlackberries  StrawberrieStrawberrie ss  HuckleberryHuckleberry  RaspberryRaspberry  GooseberryGooseberry  CranberryCranberry
  13. 13. BerriesBerries Soft Fruits or Berries -Soft Fruits or Berries - They say they are the mostThey say they are the most prized and luscious of fruits. Berries are rich inprized and luscious of fruits. Berries are rich in Vitamin C, Potassium and dietary fiber.Vitamin C, Potassium and dietary fiber. Season:Season: They are harvested during the summer months.They are harvested during the summer months. Buying:Buying: Look for berries that are firm and not mushy. Avoid those withLook for berries that are firm and not mushy. Avoid those with signs of molds or dampness. Look for excess leakages if they are packedsigns of molds or dampness. Look for excess leakages if they are packed in cartons. They are available, fresh, frozen, dry, packed in syrup andin cartons. They are available, fresh, frozen, dry, packed in syrup and canned.canned. Storage:Storage: Must be covered or well wrapped and it will keep up to 48 hoursMust be covered or well wrapped and it will keep up to 48 hours in the refrigerator.in the refrigerator. Preparation:Preparation: – Pick fruits of its stems. Wash quickly then drain thoroughly to avoid the berries getting mushy. If using for pie fillings, sauces, and desserts you may want to strain them for their seeds.
  14. 14. DrupesDrupes  A fleshy fruit, suchA fleshy fruit, such as a peach, plum,as a peach, plum, or cherry, usuallyor cherry, usually having a singlehaving a single hard stone thathard stone that encloses a seed.encloses a seed. Also calledAlso called stonestone fruitfruit..
  15. 15. DrupesDrupes Stoned or Pitted FruitsStoned or Pitted Fruits - Soft fruits with pits (stone) as- Soft fruits with pits (stone) as well as an edible skin. They are rich in Vitamin C andwell as an edible skin. They are rich in Vitamin C and contain essential mineral and dietary fiber.contain essential mineral and dietary fiber. Season:Season: Best during the summer and autumn months.Best during the summer and autumn months. Storage:Storage: Keep loosely wrapped and will keep for severalKeep loosely wrapped and will keep for several days in the refrigerator.days in the refrigerator. Preparation:Preparation: – Can be eaten raw.Can be eaten raw. – Cut in half and pit removed then cooked in a variety ofCut in half and pit removed then cooked in a variety of ways (stewed, pie fillings, jams, chutneys, pickles)ways (stewed, pie fillings, jams, chutneys, pickles) Wash and pat dry. Remove stems and/or leaves.Wash and pat dry. Remove stems and/or leaves.
  16. 16. PomesPomes  ApplesApples  Fuji appleFuji apple  Gala appleGala apple  GrannyGranny smithsmith
  17. 17. PomesPomes Firm fleshed with a thin out skin and their seeds areFirm fleshed with a thin out skin and their seeds are concentrated in the core. These have high water content.concentrated in the core. These have high water content. There are the eating variety and the cooking/baking variety.There are the eating variety and the cooking/baking variety. Buying:Buying: Choose clean, unblemished firm fruits. Free from bruises.Choose clean, unblemished firm fruits. Free from bruises. Color should be bright. Some may inherit some brown patches on theirColor should be bright. Some may inherit some brown patches on their skin (e.g. Bosc Pears). Available fresh, preserved, dried and candied.skin (e.g. Bosc Pears). Available fresh, preserved, dried and candied. Season:Season: Best during fall to early winter.Best during fall to early winter. Storage:Storage: Cool part of your refrigerator is best. Store away from foodsCool part of your refrigerator is best. Store away from foods that may pick-up their aroma. One can slice it up then freeze.that may pick-up their aroma. One can slice it up then freeze. Preparation:Preparation: – Peel with stainless steel knives or peeler.Peel with stainless steel knives or peeler. – Soak in acidulated water because they discolor quickly.Soak in acidulated water because they discolor quickly. – If using serving pears whole, peel but keep their stalk intact.If using serving pears whole, peel but keep their stalk intact.
  18. 18. GrapesGrapes  Black grapesBlack grapes  Green grapesGreen grapes  Red grapesRed grapes
  19. 19. GrapesGrapes GrapesGrapes are soft fruits that grow from the vine. Theyare soft fruits that grow from the vine. They grow in bunches.grow in bunches. Season:Season: They take a whole year to grow and then harvested during the summer.They take a whole year to grow and then harvested during the summer. Buying:Buying: They come in theThey come in the wine making varieties and the table varieties. Whenwine making varieties and the table varieties. When choosing grapes, it is a matter of preference in color? There is no difference inchoosing grapes, it is a matter of preference in color? There is no difference in flavor though some skins are tougher than other. Avoid those that are mushy orflavor though some skins are tougher than other. Avoid those that are mushy or moldy. Do not buy those that have shown signs of shrinking. Stems must be firm.moldy. Do not buy those that have shown signs of shrinking. Stems must be firm. Storage:Storage: Store in the refrigerator unwrapped or loosely wrapped and place inStore in the refrigerator unwrapped or loosely wrapped and place in the refrigerator. It will stay at its peak from 24-48 hours. DO NOT freeze; it is notthe refrigerator. It will stay at its peak from 24-48 hours. DO NOT freeze; it is not idealideal to do this to grapes.to do this to grapes. Preparation:Preparation: – If serving grapes fresh, it is not necessary to trim the stems.If serving grapes fresh, it is not necessary to trim the stems. – If cooking the grapes, it is best to peel and seed them.If cooking the grapes, it is best to peel and seed them.
  20. 20. Tropical FruitsTropical Fruits  PapayaPapaya  PineapplePineapple  BananaBanana  CoconutCoconut  MangoMango  Kiwi fruitKiwi fruit A lot moreA lot more
  21. 21. Exotic FruitsExotic Fruits  Native to aNative to a particularparticular country orcountry or region.region.
  22. 22. Preparation of FruitPreparation of Fruit  Wash fruit in cold water. Drain well.Wash fruit in cold water. Drain well. Remove any stems and skins.Remove any stems and skins.  Cut fruit in halves, quarters, slices, orCut fruit in halves, quarters, slices, or chunks.chunks.  Remove seeds, pits, or cores.Remove seeds, pits, or cores.  Dip fruit in citrus juice to prevent browning.Dip fruit in citrus juice to prevent browning.
  23. 23. Cooking FruitCooking Fruit  Broiled.Broiled.  Grilled.Grilled.  Baked.Baked.  Sautéed.Sautéed.  Deep-Fried.Deep-Fried.  Fondue.Fondue.  Poached.Poached.  Simmered.Simmered.
  24. 24. The End!The End!  Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor property of this powerpoint presentation.property of this powerpoint presentation. All rights reserved to the owner.All rights reserved to the owner.  Don't forget to follow me on twitterDon't forget to follow me on twitter @joviinthecity@joviinthecity  Thank You!Thank You!

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