fruit 7.02 demonstrate selection and preparation of fruit
TRANSCRIPT
The Nutritional Value of FRUIT
Fruits are high in:• Vitamins (especially
Vitamin C and A)• Fiber• Carbohydrates• Potassium• Some fruits also
contain folic acid, magnesium, iron, etc.
Fruits are low in:
• Fat
• Calories
• Sodium
1. BERRIES
• Small fruits that are juicy and have a thin skin
EXAMPLES:
• Strawberries
• Cranberries
• Grapes
• Blackberries
2. MELONS
• Thick rind or outer skin, usually juicy, have many seeds
EXAMPLES:
• Watermelons
• Cantaloupes
• Casaba
Vitamin A Alert: Cantaloupes and all other yellow fruits are good sources of
carotene, which your body converts into Vitamin A!
3. CITRUS FRUITS
• Thick rind, have a thin membrane separating the inner segments of flesh
• One of the BEST sources of Vitamin C EXAMPLES:• Oranges• Tangerines• Grapefruits• Lemons• Limes
4. DRUPES
• A single hard seed (also called PIT or STONE) inside, soft inner flesh and tender, edible skin
EXAMPLES:• Cherries• Apricots
• Peaches• Nectarines
• Plums
5. POMES
• Thick, firm flesh with tender, edible skin
• Central core contains several small seeds
EXAMPLES:
• Apples
• Pears
6. TROPICAL FRUITS
• grown in tropical and subtropical climates
EXAMPLES:
• Bananas
• Mangoes
• Guavas
• Papayas
• Pineapples
SELECTING FRESH FRUIT
CANNEDConvenient and easy to store
Heavier syrup = higher calories
FRESHNutritious & delicious
Short shelf life
FROZENJust as nutritious as fresh
Texture can change
DRIEDNutritious
Have a high concentration of natural sugar
Some fruits are available all year, others are SEASONAL!
Tips for Choosing Fruits
When selecting FRESH PRODUCE (fruits/veggies):
Look for RIPENESS
and MATURITY
RIPENESS and MATURITYIMMATURE: • Has NOT reached full size• Small, poor in color and flavor• Texture will NOT improve when left at room
temp.• Sometimes called “green” fruit
UNDERRIPE:• Full size, but not at peak eating quality• Underripe pears and bananas will ripen at
home
RIPE AND MATURE FRUIT:
• Has reached full size and color
• Is tender with a pleasant aroma
• Is heavy for its size• Gives slightly when
pressed (do a test in the produce aisle before taking it home!)
STORING FRESH FRUIT
• Handle all fruit GENTLY to prevent bruising
• Let underripe fruits ripen AT ROOM TEMPERATURE (speed it up in a brown paper bag!)
• Refrigerate ripe fruits in the crisper!
• Bananas?
CANNED FRUIT
• Comes packed in:• Juices
• Light syrup
• Heavy syrup
• Extra heavy syrup
• Which is lowest in calories and higher in nutrients?
• Canned fruit is usually LESS EXPENSIVE than frozen or fresh fruits!
• Choose cans that are free from dents, bulges, and leaks
• Store cans in a cool, dry place.
FROZEN FRUIT
• Usually resembles fresh fruits in color and flavor
• May lose some TEXTURE qualities
• Is usually LESS EXPENSIVE than FRESH
• When serving fruit that has been frozen, serve when a small amount of ice crystals are still present.
DRIED FRUITS
Commonly dried fruits include:
• Raisins• Prunes• Bananas• Apples• Apricots
Dried fruits are good choices for snacks because they are a
concentrated form of energy.