Food Technology - Fruit for later

Section A: Four Fruits of Trinidad and Tobago are:

● Pomerac - Pear-shaped fruit that has red to dark red skin when ripe. It contains a single
large seed surrounded by white flesh that has a softer, spongier texture than an apple. It
has a floral, sweet taste and makes a great juice or chow. The trees usually bear twice per
year, in February and late May. That means March to June is Pomerac season
● Mangoes - They range in size and have thin, smooth, leathery skin. They contain one
large seed surrounded by yellow, juicy, delicious flesh. Varieties include doux doux,
calabash, cutlass, and more. The primary mango season in Trinidad is during the months
of July and August though some bear year-round.
● Grapes - Round fruits that have a thin skin and a juicy flesh that can be green, red,
purple, or black. They have a sweet and sour taste and are used for making juice, wine,
raisins, or vinegar. The vines usually bear once per year, in late summer or early fall.
That means September to November is grape season.
● Papaya - A large, oblong fruit that has a green or yellow skin and a orange or red flesh
with many black seeds. It has a sweet and mild taste and is rich in vitamin C and papain,
an enzyme that aids digestion. It can be eaten fresh or used for making salads, soups, or
jams. The trees usually bear year-round, but the peak season is from June to September.
That means July to October is papaya season.

2. Three causes of food spoilage are:

● Microorganisms, such as bacteria, yeast, and mold, that grow on food, produce enzymes,
toxins, or acids that change the food’s quality and safety. Some examples of food
spoilage by microorganisms are souring of milk, molding of bread, etc.
● Temperature, which affects the rate of chemical and biological reactions that occur in
food. High temperatures can also cause moisture loss, color change, and nutrient
 degradation in food. An example of food spoilage by temperature is the wilting of
lettuce.
● Oxygen, which reacts with certain components in food and causes oxidation. Oxidation
can result in changes in color, flavor, aroma, and nutrient content of food. Some
examples of food spoilage by oxygen are discoloration of meat, off-flavors in nuts and
the browning of apples.

3. Two methods of preserving food are:

● Candying - Cut chosen fruit into pieces. If you are using citrus peels, use a knife or
vegetable peeler to remove the outer layer. This step helps to reduce the size and
thickness of the fruit or peel, making it easier to absorb the sugar syrup and cook evenly.
Put the fruit or peel into a pot of water and bring it to a boil. Drain the water and repeat
this process 2-3 times for oranges or other sweet-skinned citrus, or 6-8 times for
grapefruit. This step helps to soften the fruit or peel and remove some of the bitterness
and acidity. Make simple syrup by mixing sugar with water in a saucepan. Bring it to a
boil and simmer for 2-3 minutes. This step creates a concentrated solution of sugar and
water that will act as a preservative and a sweetener for the fruit or peel. Add your fruit
or peel to the simple syrup, keeping it covered by syrup. Simmer for 15 to 30 minutes,
depending on the size of your slices or pieces, until they become translucent and sweet.
This step allows the fruit or peel to absorb the sugar syrup and lose some of their
moisture, making them more stable and flavorful. Remove the pot from the heat and let it
cool. You can store the candied fruit in the refrigerator for weeks in its sugar syrup, or
drain it and roll it in sugar. You can also dip it in chocolate for a delicious treat. This step
gives you different options for storing and enjoying your candied fruit.
● .Brining - Prep your fruit or vegetable wash and cut it into desired pieces. This step helps
to prepare the food for the brining process and make it easier to pack in a jar. Pack the
food in a pickling jar – arrange the food in a clean glass jar, leaving some space at the
top. This step helps to create a tight seal and prevent air from entering the jar. Heat the
brine in a saucepan – mix water, salt, sugar, and vinegar in a saucepan and bring it to a
 boil. This step helps to dissolve the salt and sugar and create a balanced and acidic
solution that will preserve the food. Pour the brine over the food in the pickling jar,
making sure to cover it completely. You may need to remove any air bubbles. This step
helps to submerge the food in the brine and draw out some of the water from the food
and replace it with the salt and vinegar. Seal the jar. The longer you brine, the more
flavor and crunch the food will develop.

4. Four guidelines to follow when selecting fruits and vegetables for preservation are:

● Choose produce that is at its peak of maturity and ripeness, as it will have the best flavor,
texture, and nutritional value. Avoid overripe or underripe produce, as they may have
lower quality and shelf life
● .Choose produce that is suitable for the preservation method you want to use, as different
methods may require different types of fruits and vegetables. For example, if you want to
pickle your produce, you should choose fruits and vegetables that have a firm and crisp
texture, such as cucumbers, carrots, and peppers
● Choose produce that has a good flavor, aroma, and texture, as these are the main
characteristics that most consumers look for in preserved products. Taste and smell and
avoid produce that is bland, sour, bitter, or mushy
● Choose produce that has a uniform size, shape, and color, as this will ensure even
processing of the preserved product.

5. The steps to making my product:

● Remove the larger stems from grapes and wash them thoroughly.
● Spread the grapes out evenly on a baking tray and cover them. Use a tray that is
slatted, so air can circulate around the fruit. Spread the grapes so that they aren’t
touching one another on the tray. Use a kitchen towel to cover the grapes. Your
 cover should also be effective at keeping insects away from your grapes as they dry.
Make sure that whatever you use to cover the grapes won’t get blown away in the
wind. If your cover is relatively light, you may need to weigh it down on its corners
● Place the tray outside in the sun during warm, dry weather. Put the tray in a location
where it will get lots of sunlight during the day. Only put them out during warm, dry
weather; the warmer and dryer the climate, the easier your grapes will dry out. Aim
to put your tray outside when it’s sunny and the humidity is not too high..
● Allow the grapes to sit outside for 3-4 days, rotate the grapes twice each day to
make sure both sides of the grapes are exposed to the sun. The grapes may take up
to 96 hours to become sufficiently dry, depending on various weather conditions and
how hydrated they were to start. After three days you may conduct a taste test.
● Store the raisins in an airtight container in a cool and dry place. Once the grapes are
dried to your satisfaction after the taste test, bring them inside and store them in a
glass jar, a plastic bag, or a metal tin with a tight lid. Keep the container in a cool
and dry place, such as a pantry, a cupboard, or a basement. Avoid storing the raisins
in a humid or hot place, such as a refrigerator, a freezer, or a sunny window, as this
can cause them to spoil or lose their quality

Section B: Label: