This document discusses different types of fruits including simple, aggregate, and multiple fruits. It provides examples of fleshy fruits such as apples, pears, bananas, and melons. It notes that fruits are low in calories, high in moisture, and excellent sources of fiber and vitamins. The document also discusses factors to consider when cooking fruits, changes that occur during cooking, and best practices for fruit storage.

1. It s define as edible
reproductive body
of a seed plant

2. •Simple Fruits – One fruit
from one flower eg-
oranges
•Aggregate Fruits – Many
fruits from one flower
•Multiple – One fruit from
many flowers

3. FLESHY FRUTS
Apples
Pears
Banana
Melon
Pineapple

4. Stone fruits
Mangoes
Apricot
Peaches
cherries

5. Citrus fruits
Oranges
Sweet lime

6. Berry fruits
Strawberry
Raspberry
gooseberry

7. Nuts
Walnuts
cashew nuts

8. Low in calorie
High in moisture content 75—95 %
Excellent source of fiber
Contains sugar in the form of glucose,
sucrose, fructose
Citrus fruits are excellent source of
vitamin C
Fruits which are deep yellow or green
contain more vitamin A
Oranges & avocado contains
potassium

9. It is necessary to soften
the cellulose of some fruits
To cook the starch in
unripe or very hard fruit
They are cooked to
provide variety in eating

10. Factors to be consider before
cooking fruits
Amount & quality of cellulose
present
Amount of sugar & water used
Amount of water used will
depend on moisture content
of fruit

11. Changes accurs on
cooking fruits
Texture
Color
Flavor
Nutritive value

12. STORAGE
Ripe fruits must be stored in the refrigerator.
Under ripe fruits can be stored in cool dark place either 20*c
or 26* c & 85 % humidity
Proper air circulation is essential to avoid pests such as flies.
When stored n the refrigerator fruits tends to loose
moisture , separate container helps to prevent this
Fresh fruits tends to absorb flavors & must be stored
separately.
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 six
months 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, when
opened content should be transferred to glass container to
avoid contamination.