This document categorizes different types of fruits based on their characteristics and provides storage and nutritional information. It discusses how fruits are categorized as pomes, drupes, berries, melons, citrus fruits, and tropical fruits. It provides tips for buying, storing, and preparing fruits to maximize nutritional value. Key nutrients found in fruits include vitamin C, A, B, iron, calcium, sugar, and cellulose.

2. Pomes: smooth
skin and an
enlarged fleshy
area that
surrounds the
core.
Apples, pears,
and kiwi

3. Drupes: contain
a single seed, or
pit, surrounded
by a juicy flesh.
Peach,
cherry, plum,
nectarines
and apricots

4. Berries- fragile
cell structure;
pulpy and juicy;
tiny seeds
embedded in
flesh
Blackberries,
grapes

5.  Melons- hard
surface that is
smooth or netted;
juicy flesh.
Cantaloupe,
honeydew,
watermelon,
muskmelon,
Crenshaw
melons

6.  Citrus fruits- grow in
warm regions; firm
rind and pulpy flesh.
Oranges,
grapefruit,
tangerines,
lemons, limes,
kumquats, citrons
and tangelos

7.  Tropical fruits- grow
in very warm
climates, differ in
skin composition
and seed
characteristics.
Bananas,
pineapple,
avocados, dates,
figs, mangos,
pomegranates,
and papaya

8. Buy fruits that are …
Firm to the touch
The right color
Well shaped
Heavy for their size
Aromatic
In good condition

9.  Avoid fruits that are …
 Too soft
 Too hard
 Green or under ripe
 Damaged
 Bruised
 Decayed
 Mildewed
 Discolored

10.  Fresh- ripe fruits are perishable and should
be stored in special drawer to prevent rapid
loss of moisture.
 Ripen fruits (peaches, pears, plums,
bananas) at room temperature and then
store in the refrigerator

11.  Frozen- store immediately in the freezer. Do
not thaw until ready to use. Do not refreeze
after being thawed
 Canned- cool, dry place
 Dried- cool, dry place in original container.

12. Vitamin C- ascorbic acids- found in citrus
fruits
Prevents scurvy
Without vitamin C
 Gums become soft and can bleed easily
 Walls of blood vessels and muscle cells become weak
and less elastic
 Wounds and broken bones do not heal properly

13.  Vitamin A- fruits that are yellow to red in
color contains carotene.
 Prevents night blindness
 Yellow melons, pineapples, apricots and peaches
 Vitamin B- not as abundant as in other
foods

14.  Iron- for red blood
 found in oranges, strawberries, cantaloupes
 Dried fruits such as figs, dates, raisins, prunes
and apricots
 Calcium for strong bones and teeth
 Found in oranges, strawberries, cantaloupes
 Dried fruits such as figs, dates, raisins, prunes,
apricots

15.  Sugar and cellulose are carbohydrates found in
fruits. They supply the body with energy.
 The skin and pulp contains cellulose which the
body cannot digest which serves as a natural
laxative to help maintain body regularity
 Fruits contain very little protein and fat

16.  Most fruits are yummy and enjoyable when eaten
raw.
 They are more palatable and have higher nutritive
value.
 Fruits can be cooked by simmering, baking and
microwaving

17.  Vitamin C can be destroyed by the exposure to
oxygen in the air. Prepare just before serving.
 Prepared in a small amount of liquid to preserve
vitamins and minerals
 When cutting raw fruit with a low acid content, it
will turn brown on exposure to air. This
discoloration can be prevented by sprinkling the cut
surface with an acidic fruit juice- lemon juice,
pineapple and orange juices

18. Buy fruits in season- they are
cheaper, easier to find and have
better flavor