Fruit Unit

Drupes

Outer skin covering a soft, fleshy fruit. Examples include: cherries, apricots, nectarines, peaches, and plum. The fruit surrounds a single hard stone, or pit, which contains the seed

Microwaving Fruits

Pierce fruits covered with a tight skin when microwaving them whole. Smaller fruits will cook more quickly than larger fruits. Ripe fruit requires less cooking time than under ripe fruit.

Antioxidants

Protect the body from damage caused by harmful molecules called free radicals.The best antioxidant sources are fruits and vegetables, as well as products derived from plants. Some good choices include blueberries, raspberries, and apples.

Cooking Fruits in Liquids

Simmering: Cooked covered in their own juices or a small amount of water. Stewing: Large amount of liquid with added sugar

Citrus Fruits

Thick rinds and thin membranes separating the flesh into segments. Examples include: oranges, tangerines, limes, lemons, grapefruit. Grown in warmer regions.

Enzymatic Browning/how it's prevented

You either keep the pit in it, or prevent with a squirt of lemon juice, or soaking in salt water.

Berries

Small juicy fruits with a thin skin and fragile cell structure. Examples include: blackberries, blueberries, raspberries, strawberries, cranberries and grapes. Look for bright texture when purchasing Highly perishable.

Pomes

Smooth skin with a central seed containing core Thick layer of flesh Examples include: Apples and pears.

Broiling Fruits

Sprinkle with brown sugar or honey before broiling Watch carefully because they broil quickly.

Melons

A part of the gourd family, large and juicy with thick rinds and many seeds. Examples include: cantaloupe, casaba, honeydew, and watermelon.

Carotene

An organic, strongly colored red-orange pigment abundant in plants and fruits.

Frozen Fruit

Available sweetened and unsweetened Whole or in pieces May loose texture quality during freezing Less expensive than fresh Choose clean, undamaged, and frozen solid After thawing store in tightly covered container in refrigerator Use as soon as possible and do not refreeze Dried.

Frying Fruits

Dip into a batter and deep-fry Fritters.

Enzymes (What they do for fruit)

Enzymes are the catalysts to thousands of chemical reaction in your body. Their main functions are to facilitate optimal nutrient delivery and the efficient excretion of wastes at the cellular level.

Storing Fresh Fruits

Fruit is very delicate, handle gently to prevent bruising Let under ripe fruits ripen at room temperature Refrigerate ripe fruits Berries are highly perishable, use as soon as possible.

Canned Fruit

Fruits may come whole, halved or diced. Come packed with juices or in syrup. Juices contain fewer calories and higher in nutrients than syrup. May come in jars or cans. Usually less expensive than frozen or fresh Choose cans free from dents, bulges, leaks.

Baking Fruits

Fruits with heavy skins are baked.

Fruit Nutrients

Great source of vitamins, minerals and fiber vitamin A: found in fruits that are yellow and red. Prevents night blindness. Examples: cantaloupe, apricots and pineapples vitamin C: helps maintain good health, necessary to form collagen. Examples: citrus fruits Calcium (mineral): for strong bones Found in oranges, strawberries, cantaloupes and dried fruits Low in fat.

Tropical Fruits

Grown in warm climates Considered to be somewhat exotic Different in warm skin composition and seed characteristic. Examples include bananas, mangoes, papayas, pineapples, pomegranates, and kiwifruit.

Dried Fruit

Most common: raisins, prunes, dates, and apricots Choose fruits that are fairly soft Store unopened in a cool, dry, dark place After opening store in air tight containers.