Low in calorieHigh in moisture content 75—95 %Excellent source of fiberContains sugar in the form of glucose,sucrose, fructoseCitrus fruits are excellent source ofvitamin CFruits which are deep yellow or greencontain more vitamin AOranges & avocado containspotassium
It is necessary to softenthe cellulose of some fruitsTo cook the starch inunripe or very hard fruitThey are cooked toprovide variety in eating
Factors to be consider before cooking fruitsAmount & quality of cellulosepresentAmount of sugar & water usedAmount of water used willdepend on moisture contentof fruit
Changes accurs on cooking fruitsTextureColorFlavorNutritive value
STORAGERipe fruits must be stored in the refrigerator.Under ripe fruits can be stored in cool dark place either 20*cor 26* c & 85 % humidityProper air circulation is essential to avoid pests such as flies.When stored n the refrigerator fruits tends to loosemoisture , separate container helps to prevent thisFresh fruits tends to absorb flavors & must be storedseparately.Bananas are not stored in the refrigerator as the fat hardens& when brought to room tempt it oxidized.Dried fruits can be stored at room tempt for at least sixmonths if packed use air tight containers for open packets.Frozen fruits must be used 2-3 days after thawing.Canned fruits can be stored at room tempt unopened, whenopened content should be transferred to glass container toavoid contamination.