Fruits

Acidity of fruits

-Acids cause most fruits to have pH value below 5.0 -Tartness related to acidic content-Lemons, limes, cranberries: Have lowest pH (2.0)-Least acidic fruits: Most bland & sweet-Those with pH above 4.5: Most often serve as vegetables

Processed Fruits

-Canned as whole, halves, sliced, chunks, crushed, sauce, or juice-Fruits canned in their own juice or in light, medium, or heavy syrup

Enzymatic Browning

-Certain fruits susceptible to browning when sliced

-Common acids

-Citric= In citrus fruits & tomatoes -Malic= In apples, apricots, cherries, peaches, pears, strawberries -Tartaric= In grapes -Oxalic= Rhubarb -Benzoic: In cranberries

Blackberries

-Deep purple to black color-Thorny vines found in wild; limited commercial production-Peak season: mid-June through August

Fruits as functional foods

-Fruits important in growth of functional foods-Some, but not all, are rich in vitamins and minerals

Grading fruit

-Grading is voluntary-USDA grading of fresh fruits-Based on shape, size, color, texture, appearance, ripeness, uniformity, freedom from defects-Four grades: US Fancy (best grade), US No. 1, US No. 2, US No. 3

Heating changes Color

-Heating can change pH and alter color-Acids of canned fruits can interact with tin lining to create metal salts that alter color-Ethylene gas= Facilitates optimal color in oranges & tomatoes

Exotic Fruits

-Increasingly available due to improved transportation

Melons

-Members of the gourd family-Dozens of varieties; two groups -Sweet: tan, green or yellow netted/furrowed rind; dense, fragrant flesh -Watermelons: thick, dark green rind; crist watery flesh -90% water; cooking destroys texture

Dried Fruits

-Method of preserving fruit that has been used for thousands of years: Takes 5 lbs of grapes to make 1lb of raisin -Fruit leather -Jerky-like strips of fruit-Rehydrating dried fruit:-Add ½ cup liquid per 1 cup dried fruit

Tropical

-Native to hot, tropical and subtropical regions -Can be eaten fresh, without cooking

Phenolic Compounds

-Responsible for browning and bruising

Fresh Fruit Storage

-Ripe fruit with high water content -Consume within 3 days of purchase -Once ripe, increase storage time by...Placing in plastic bags with air holes and refrigeration

Grapes

-Single largest fruit crop in the world -Wine making

Berries

-Small juicy fruits that grow on vines and bushes -Characteristics= Thin skins, tiny seeds -Eaten plain, used in beers, breads, soups, sorbet, jams compotes -Must ripen on the vine -Select berries that are plump and fully colored -Refrigerate and use promptly -Wash just before they are needed

Plums

-Small, round, vary in size -Green, red, yellow or shades of purple -Eaten out of hand; in pies and tarts; jellies and jams

Blueberries

-Small; firm; true-blue, almost black skin; juicy, light gray-blue interior -Peak season: mid-June through mid -August

Cranberries

-Tart, firm fruit with mottled red skin-Grow in bogs (swamps) -Rarely eaten raw; sauces, relishes, breads, pies, pastries-Avoid soft or bruised cranberries (raw) -Peak season= Labor Day through October...Served with Thanksgiving meals

Citrus

-Think rinds with bitter, white pith with a thin exterior layer or colored skin (zest)-Flesh is segmented and juicy-Acidic with strong aroma-Flavors range from bitter to tart to sweet-Grow on trees and shrubs-Fully ripen on the tree-Refrigerate to increase storage life

Pomes

-Tree fruits with thin skin and firm flesh that surrounds a core containing seeds (pips or carpels)

Canned or frozen

-US Grade A or Fancy, US Grade B or Choice, US Grade C or Standard

Organic Acids

-Volatile= Vaporize during heating -Nonvolatile: Do not vaporize; leach out when cooked in water

Fruit

An organ that develops from the ovary of a flowering plant and contains one or more seeds

Dry-Heating Preparation

Baking, broiling, frying/sauteing, moist-heat and stewing/poaching

Strawberries

Brilliant red; heart shaped; grow on vines -Perennial herb; flesh is covered with tiny seeds (achenes) which are the plants true fruits -Choose berries with red color and intact green, leafy hull -Available year round: California strawberries peak April through June

-Tangelos

Citrus -Hybrid of tangerines and grapefruits -Few to no seeds

-Key lime

Citrus small tart lime native to South Florida

Grapefruits

Citrus-Large, round, yellow skins, think rind, tart flesh-Two varieties: white-fleshed or pink-fleshed (ruby)-White flesh produces finest juice; pink flesh is sweeter-Eaten raw or slightly broiled

Lemons

Citrus-Most commonly used citrus fruit-Oval-shaped, bright yellow-Strong acidic flavor-Used to flavor desserts and confections, in sauces (fish, shellfish, poultry)

Oranges

Citrus-Round fruits; juicy, orange colored flesh; think, orange skin-Navel oranges are the most popular

Bitter Oranges

Citrus-Seville, bergamot-Used in essential oils

Tangerines

Citrus-Small and dark orange-Loose rind; sweet, juicy, aromatic segments-Eaten fresh/uncooked-Available canned (mandarin oranges)

Kumquats

Citrus-Small, oval-shaped, orange colored-Soft, sweet skin, slightly bitter flesh

Blood Oranges

Citrus-Streaked with blood red color-Available during winter months

Limes

Citrus-Thin skins, color ranges from yellow-green to dark-green-Juiced for cocktails, curries, desserts

Star Fruits

Exotic Fruits -Carambola -Oval, up to 5 inches long, with five prominent ribs/wings -Cross-section cut is shaped like a star -Skin is edible; flesh is dry and tastes similar to a plum

Pomegranates

Exotic Fruits-Ancient fruit; native in Persia-Subject of poetry; symbol of fertility-Round, hard skin, pinkish-red color-Interior filled with hundreds of small, red seeds (fruits) surrounded by juicy, red pulp-Inedible yellow membrane separates seeds into compartments -Used as garnish or in juice

Rhubarb

Exotic Fruits-Botanically a vegetable; prepared as a fruit -Leaves of the plant are toxic -Stems are extremely acidic and require large amounts of sugar to get sweet-sour taste -Complemented with cinnamon, ginger, orange and strawberry

Figs

Exotic Fruits-Fruits of ficus tree-Small, soft, pear-shaped-Intensely sweet; rich, moist texture with crunchy seeds-Served sliced, poached, in jams, preserves, compotes

Persimmons

Exotic Fruits-Kaki or Sharon fruits-Bright orange, acorn shaped-Tastes similar to honey and plums-Tree fruits grown in subtropical areas

Gooseberries

Exotic Fruits-Many varieties cultivated from culinary uses-Jellies, preserves, tarts, desserts

Guava

Exotic Fruits-Small, oval or pear shaped -Strong fragrance, mild, slightly grainy texture-Popular in Central America

Ethylene gas

Facilitates optimal color in oranges & tomatoes

Fruit Nutrients

Fat= Fruits are low in fact, except coconuts, avocados and olives -Cholesterol free -Carbohydrates= Main source of calories; carbohydrates converted from starch to sugars during ripening

Aromatic Oils

Found in the peels of...-Oranges, lemons and limes-"Zest"- Colorful outer layer of the citrus fruits-Zest often contains more flavor than the fruit's juice-Can be removed via various utensils

-Tannins

Found mostly in unripe fruits, giving them a bitter taste and leaving astringent in mouth-Some fruits that contain phenolic compounds: Apples, apricots, avocados, bananas, cherries, dates, grapes, nectarines, papayas, peaches, persimmons, pears, strawberries

Dried Fruit

Fruit is soaked in water and simmered in covered pan

Heating changes Texture

Heating softens fruit due to...Conversion of protopectin to pectin (gels)-Degradation of cellulose and hemicellulose-Denaturation of cell membrane proteins -Osmosis: Passage of a solvent through a semipermeable membrane from a less concentrated to a more concentrated solution until both.

Antioxidant

Inhibiting browning by... Ascorbic acid (Vitamin C) & sulfur compounds use up oxygen. -Example: Fruit Fresh

Coating with sugar or water

Inhibiting browning by... prevents exposure to oxygen

Acid pH

Inhibiting browning by...Acid inhibits polyphenol oxidase enzyme activity; optimal pH is 7.0 -High acid content of oranges, lemons & limes works well

Denaturing enzymes

Inhibiting browning by...Blanching destroys enzymes, but blanching damages texture and flavor

Cold temperatures

Inhibiting browning by...Slows enzyme activity, but not complete enzyme inhibition

-Peak season

June through October

Fiber

Linked to decreased risk of colon cancer & high blood pressure

Polyphenols

Linked to decreased risk of high blood pressure, heart disease, stroke

-Watermelons

Melons -Large up to 30 pounds -Flesh is extremely juicy with small black seeds -Most have a pink flesh; there are some golden varieties

-Honeydew Melons

Melons -Large, oval, sweet melons -Peak season: June through October

-Cantaloupes

Melons Sweet melons with thick, yellow-green netted rind; sweet, moist, orange flesh; strong aroma

Raspberries

Most delicate of all fruits -Tart flavor, velvety texture -Most popular color is red -Ripe berries easily pull away from core; leaving hollow center -Easily crushed; susceptible to mold -Grown and then frozen -Peak season: May through November

Pears

Pomes -Ancient tree fruit -Most often eaten raw/out of hand; can be baked or poached -Will not ripen on the tree; picked when firm and soften before use

Apple's

Pomes Most common of all fruits -Convenience, flavor, variety, availability -100 known varieties; 20 used commercially in US -Select apples with smooth, unbroken skins and firm fruits: Bruises emit ethylene gas and speed spoilage of other fruits

Sweet orange

Raw, juiced, use zest, used in sauces or as a garnish

Peaches and Nectarines

Stone Fruits -Round fruits with juicy, sweet flesh -have fuzzy skin -California is the largest produced in the US -Peak season: summer months with July and August producing the best crop -Nectarines: Variety of peach - have a smooth skin

Apricots

Stone Fruits -Small, round, with velvety skill -Eaten out of hand, poached, stewed, baked, candied, dried, in sauces and desserts -Peak Season= June and July -Dried apricots and apricot juice are reading available

Cherries

Stone Fruits -Washington, Oregon, Michigan, New York

-Sour Cherries

Stone Fruits Light to dark red; so acidic they are rarely eaten uncooked.

Sweet cherry

Stone Fruits round to heart-shaped; skin ranges from yellow to deep red; flesh is sweet and juicy. -Most common and popular=Red Bings. Marketed fresh, maraschino, candied, baked goods.

Heating changes Flavor

Sugars, acids, essential oils, phenolic and aromatic compounds contribute to flavor -These can be lost during heating, which is why fruits are served raw or heated minimally

Stone Fruits

Think skin, soft flesh, and one wood stone or pit (drupes) -Most originated in China -Fragile, short shelf life -Commonly dried -Used in liqueurs and brandies

Currants

Tiny, tart fruits that grow on shrubs in grape-like clusters -Colors= red (most common), black, golden(white to yellow color) -Very popular in Europe

Vegetable Fruits

Tomatoes, beans, eggplants, and other fruits are botanically classified as fruits; used as vegetables

-Plantains

Tropical cooking bananas; not as sweet

Dates

Tropical-Ancient fruit-Appear dried but are actually fresh fruits-Peak season: October through December

Papaya

Tropical-Contain papain which breaks down protein: Meat tenderizer-Available year round; peak season: April through June -Seeds and flesh are edible

Kiwis

Tropical-Eaten out of hand; fall apart during cooking-Used in tarts, purees, sorbets, salads

Pineapples

Tropical-Eaten raw, baked, grilled with pork or ham-Do not ripen after harvesting; extremely perishable

Bananas

Tropical-Grown in bunches called hands-Available all year-Picked green to maintain texture and flavor

Mangoes

Tropical-Spicy-sweet flavor with acidic tang-Eaten out of hand; cubed for salads, chutneys, pickles

Classifications

based on the way people view them and use them -Berries, citrus, exotics, grapes, melons, pomes, stone fruit, tropical -Based on shape, seed structure, OR natural habitat

-Raisins

dried grapes -Available all year due to different harvesting schedules of different varieties-Look for firm, unblemished fruits -Dustry color indicates recent harvest

Antioxidants

e.g., lycopene (linked to reducing cancer risk)

-Table grapes

grown for eating-Berries that grow on vines in clusters -California is one of the world's largest producers -More than a dozen varieties for table use -Classified by color (white or black)-Color and flavor are mostly found in the skin