Fruit Identification

Navel oranges

Named for the protrusion near their stem

Acidulation

THe process of adding acid to an item

Supreme

An individual segment of any citrus fruit without skin, pith, seeds or membrane.

Granny Smith

Apple often used for cooking

Blanching

Briefly cooking an item in boiling water

Peaches

Classified by how difficult it is to remove the pit

Grapefruit

Classified by the color of their flesh

Garnish

Decoration added to a dish to make it attractive

Nectarine

Fruit that is a cross between a peach and a plum

Honeydew, watermelon, cantaloupe

Most common varieties of melons used commercially

Valencia

Most important variety of orange

Red Delicious

Most popular variety of apple in the U.S.

Kumquat

Small citrus fruit with almost no juice

Lychee

Small reddish skinned fruite with sweet, juicy, white inner flesh

Oxidation

The browning of certains fruits once they are cut and exposed to air

Zest

The colorful, outermost part of the citrus fruits

Cherries

These fruits are classified by light/dark or sweet/sour

Plumping

To return some of the liquid removed from fruit during the drying process

Figs

Varieties are Calimyrna, Mission and Kadota

Pith

White, spongy inner part of citrus fruits