The document discusses fruits, including their classification as simple, aggregate, or multiple fruits. It covers the composition of fruits, focusing on organic acids, pectin, and phenolic compounds. The document also addresses purchasing, selecting, preparing, and storing various common fruits.

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Fruits
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• Classified according to the type of flower
they develop
– Simple fruit
– Aggregate fruit
– Multiple fruit
• Classification exceptions
– Fruits usually treated as vegetables:
tomatoes, squash, okra, green beans, and
cucumbers
– Rhubarb: vegetable usually treated as fruit
Classification of Fruits

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• Organic acids
• Acidity of fruits
• Pectic substances
– Use of pectin by food industry
– Pectin formation in ripening fruit
– Pectic substances and juice cloudiness
• Phenolic compounds
– Enzymatic browning
Composition of Fruits

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• Fruits as functional foods
– Antioxidants
– Polyphenols (phenolics)
• Food additives in fruits
– Sulfites, sorbates, benzoates, and ascorbic
acid
Composition of Fruits (cont’d.)

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Calorie Control: Fruits

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Calorie Control: Fruits (cont’d.)

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Calorie Control: Fruits (cont’d.)

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• Grading fruit
– Voluntary
– Fancy, No. 1, No. 2, No. 3
• Superfruits (marketing term)
– Goji and acai
– Blueberry
– Cranberry
– Pomegranate
Purchasing Fruits

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• Processed fruits
– Canned
– Frozen
– Dried
• Fruit juices
– Fruit/vegetable juice processing
• Extraction, clarification, deaeration, pasteurization,
and concentration/additions
Purchasing Fruits (cont’d.)

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• Select based on:
– Individual evaluation factors for each fruit
– Whether or not the fruit is graded
– The fruit’s peak season (see Figure 14-7)
Selecting Fruits (cont’d.)

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• Common fruits
– Apples, apricots, avocados, bananas, berries
(numerous varieties), cherries, dates, figs,
grapefruit, grapes, guavas, kiwifruit,
kumquats, lemons, limes,
mandarins/tangerines, mangos, melons
(cantaloupe, honeydew, Persian,
watermelon), nectarines, olives, oranges
Selecting Fruits (cont’d.)

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• Common fruits (cont’d.)
– Papayas, peaches, pears, persimmons,
pineapple, plums, pomegranates, rhubarb
• Numerous exotic tropical fruits are gaining
in popularity
– Examples: carambola, lychee, passion fruit,
sapote, and tamarind
Selecting Fruits (cont’d.)

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Selecting Fruits (cont’d.)

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• Limiting enzymatic browning
– Denature enzymes (blanching)
– Reduce pH (acid)
– Lower temperature
– Coat fruits with sugar or water
– Add antioxidants
Preparation of Fruits

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• Changes during ripening and heating
– Color
• pH, metal salts, ethylene gas
– Texture
• Conversion of protopectin to pectin
• Degradation of cellulose and hemicellulose
• Denaturation of cell-membrane proteins
– Flavor
• Zest
Preparation of Fruits (cont’d.)

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• Dry-heat preparation
– Baking
– Broiling
– Frying/sautéing
• Moist-heat preparation
– Stewing/poaching
– Applesauce preparation
– Preparing dried fruit
Preparation of Fruits (cont’d.)

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• Types of fruit spreads
– Preserves
– Jams
– Conserves
– Jellies
– Marmalades
– Butters
Preparation of Fruits (cont’d.)

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• Ingredients of fruit spreads
– Pectin
– Sugar
– Acid
– Fruit
Preparation of Fruits (cont’d.)

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Preparation of Fruits (cont’d.)

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Preparation of Fruits (cont’d.)

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Storage of Fruits

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• Storing fresh fruit
– Once fruit is ripe, store in refrigerator in plastic
bag with holes punched into it, except for:
• Bananas: room temperature
• Cherries: single layer between paper towels, inside
plastic bag
• Citrus fruit: cool room temperature or refrigerated
• Uncut pineapples: room temperature
• Pomegranates: room temperature for a few days;
refrigerate beyond a few days
Storage of Fruits (cont’d.)

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• Storing canned fruit
– Store in dry place under 70°F
• Storing olives
– Leftovers from open can: stored in original
brine, covered with breathable plastic wrap,
refrigerated
• Should not be stored in airtight container
– Leftovers from open jar: can be stored in
airtight container
Storage of Fruits (cont’d.)

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• The seeds of fruits have been transported
wherever humans have settled, resulting
in the great variety of fruits available today
• Classification of fruits
– Simple, aggregate, multiple
• Important aspects of food preparation
– Purchasing criteria
– Preparation and storage techniques
Chapter Summary