Fruits

Fruits
 The fruit is that part of the plant which is in
charge of protecting the seeds and
guarantees their dispersal. It becomes as
a result of the fertilization inside the
carpel, which produce the ripening of the
ovary walls that will create the fruit.
 Some fruits however have another origin,
deriving from the flower receptacle or
some other parts of the flower.
MARKET FORMS of FRUITS
 Fresh (packed or openly displayed)
 Dried and Candied
– Very versatile ingredients used in many different
baked dishes. They add an extra something to
any cakes or desserts.
– They are a sweet tasty substitution for your daily
recommended fruit intake.
 DRIED FRUITS – naturally dried under the sun or in
special ovens; improves storage qualities and color.
 CANDIED FRUITS – these are fruits preserved in
syrup to give them a glossy coating (GLACÉ) or
maybe coated with granulated sugar then crystallized.
 Preserves
Preserves - is made by slowly cooking the
fruit until it is soft. Sugar is then added then
rapidly boiled until jellying point is reach. This
is the point where the preserve will set when it
is cool.
Preparation – one must use a heavy bottom
kettle made of Aluminum or stainless steel.
Copper, tin zinc or other galvanized metals
are not suitable because they may cause
toxins that are poisonous.
 Preserves
 Types of Preserves
– Jams (sweet spreads that contain whole or
sliced or chopped pieces of fruit flavored
with spices)
– Jellies (same as jams but the pieces of
fruits are then strained with a cheesecloth)
– Marmalades (same as jam with the use of
citrus fruits, where the peel is also included
in the spread)
 Pickles and Chutneys
Pickles and Chutneys - these are flavorings used to
provide contrast to a dish or the accompanying foods.
Preparation:

– PICKLES – fruits are coarsely chopped then

preserved in brine or flavored vinegar. These are
ready to eat after 3-4 weeks and last for a year.
 
– CHUTNEYS – fruits are cooked in a thick sauce that
turn out to be sweet tasting, thick and spicy. It is best
consumed after 3 months for the flavors to blend and
mellow and they can be kept for a year.
 Fresh Fruit

 Citrus Fruits. • Pomes.

 Melons. • Grapes.
 Berries. • Tropical Fruits.
 Drupes. • Exotic Fruits.
 Fruit is composed of carbohydrates, water,
vitamins, minerals, and fiber.
CITRUS FRUITS
 Oranges
 Lemon
 Lime
 Mandarin
 Tangerine
 Pomelo
 Grapefruit
 CITRUS FRUITS
 Citrus Fruits -in the outside, they have firm skins rich in flavorful oils (zest
or rind) with a bitter layer beneath it. Inside, the flesh is segmented and
possessed a sour to sweet taste.
 Season: They are available throughout the year for most citrus
fruits. 
 Buying: Select those that are firm, free from bruises and soft
spots. Avoid fruits that
 are discolored or have molds.
 Storage: Store in a cool ventilated place with lots of air circulation
(preferably not in the refrigerator). They will last several days.
Peel then slice or segment then freeze.
 Preparation:
– For eating: Peel the skin then split into segments.
– For cooking: Split in half or wedges and squeeze. They are
commonly used for their juices.
Melons

 Watermelon
 Cantaloupe
 Melon
 Honeydew
 Melons
Melons are fruits of the vine. They are related to squash for they have thick
skins, watery flesh and lots of seeds.
Season: They are best from summer to fall though they are available all year
round.
Buying: Buy those that are fragrant because that means they are sweeter and
tastier.
A perfectly ripe melon must be firm with a springy give when pressed yet feel solid.
If you don’t plan to eat it right away don’t buy a fully ripe melon, select a slightly
under ripe melon. Melons should be free from bruising.
Storage: Store in plastic bags or cling wrap away from foods that can absorb
their aromas. Ripe melons will last 24 hours in the refrigerator. Freezing – cut into
cubes then pack in syrup and lasts a year (but who wants to freeze them anyway!)
Preparation:

– Cut into half and scoop out the seeds.

– Cut into wedges, scoop into balls or cut into cubes.
– You can also turn them into melon baskets.
Berries

 Blackberries
 Strawberrie
s
 Huckleberry
 Raspberry
 Gooseberry
 Cranberry
 Berries
Soft Fruits or Berries - They say they are the most
prized and luscious of fruits. Berries are rich in
Vitamin C, Potassium and dietary fiber.
Season: They are harvested during the summer months.
Buying: Look for berries that are firm and not mushy. Avoid those with
signs of molds or dampness. Look for excess leakages if they are packed
in cartons. They are available, fresh, frozen, dry, packed in syrup and
canned.
Storage: Must be covered or well wrapped and it will keep up to 48 hours
in the refrigerator.
Preparation:

– Pick fruits of its stems. Wash quickly then drain thoroughly to avoid
the berries getting mushy. If using for pie fillings, sauces, and
desserts you may want to strain them for their seeds.
Drupes

 A fleshy fruit, such

as a peach, plum,
or cherry, usually
having a single
hard stone that
encloses a seed.
Also called stone
fruit.
 Drupes
Stoned or Pitted Fruits - Soft fruits with pits (stone) as
well as an edible skin. They are rich in Vitamin C and
contain essential mineral and dietary fiber.
Season: Best during the summer and autumn months.
Storage: Keep loosely wrapped and will keep for several
days in the refrigerator.
Preparation:
– Can be eaten raw.
– Cut in half and pit removed then cooked in a variety of
ways (stewed, pie fillings, jams, chutneys, pickles)
Wash and pat dry. Remove stems and/or leaves.
Pomes

 Apples
 Fuji apple
 Gala apple
 Granny
smith
 Pomes
Firm fleshed with a thin out skin and their seeds are
concentrated in the core. These have high water content.
There are the eating variety and the cooking/baking variety.
Buying: Choose clean, unblemished firm fruits. Free from bruises.
Color should be bright. Some may inherit some brown patches on their
skin (e.g. Bosc Pears). Available fresh, preserved, dried and candied.
Season: Best during fall to early winter.
Storage: Cool part of your refrigerator is best. Store away from foods
that may pick-up their aroma. One can slice it up then freeze.
Preparation:

– Peel with stainless steel knives or peeler.

– Soak in acidulated water because they discolor quickly.
– If using serving pears whole, peel but keep their stalk intact.
Grapes

 Black grapes
 Green grapes
 Red grapes
 Grapes
Grapes are soft fruits that grow from the vine. They
grow in bunches.
Season: They take a whole year to grow and then harvested during the summer.
Buying: They come in the wine making varieties and the table varieties. When
choosing grapes, it is a matter of preference in color? There is no difference in
flavor though some skins are tougher than other. Avoid those that are mushy or
moldy. Do not buy those that have shown signs of shrinking. Stems must be firm.
Storage: Store in the refrigerator unwrapped or loosely wrapped and place in
the refrigerator. It will stay at its peak from 24-48 hours. DO NOT freeze; it is not
ideal
to do this to grapes.
Preparation:

– If serving grapes fresh, it is not necessary to trim the stems.

– If cooking the grapes, it is best to peel and seed them.
Tropical Fruits
 Papaya
 Pineapple
 Banana
 Coconut
 Mango
 Kiwi fruit

A lot more
Exotic Fruits

 Native to a
particular
country or
region.
 Preparation of Fruit
 Wash fruit in cold water. Drain well.
Remove any stems and skins.
 Cut fruit in halves, quarters, slices, or
chunks.
 Remove seeds, pits, or cores.
 Dip fruit in citrus juice to prevent browning.
 Cooking Fruit
 Broiled.  Deep-Fried.
 Grilled.  Fondue.
 Baked.  Poached.
 Sautéed.  Simmered.
 The End!
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