Fruits

Classification, nutrients,
purchasing, preparing and
storing

What are fruits

In botany, a fruit is the ripened ovarytogether

with seedsof a flowering plant . Fruits are the
means by which flowering plants disseminate
seeds
In cuisine, when discussing fruit as food, the term
usually refers to those plant fruits that are sweet
and fleshy, examples of which include plums,
apples and oranges. However, a great many
common vegetables, as well as nuts and grains,
are the fruit of that plant species.
Fruits are classified into six categories depending
on their physical characteristics: berries, drupes,
pomes. Citrus, melons and tropical.

BERRIES

small juicy fruits with thin skins and lots of tiny pits
includes strawberries, blackberries, raspberries,
grapes, cranberries and blackcurrants. Except for
cranberries, all are highly perishable. Soften with
freezing, but make very good jams, jellies and
preserves.

DRUPES

Outer skin covering a soft, fleshy fruit with a

single, large seed, called a pit or stone. Include
cherries, peaches, apricots and plums.

POMES

Central, seed containing core, with

many seeds and thick layer of fibrous
flesh. Include apples, pears.

CITRUS FRUIT

Thick, bitter outer rind with soft layer of

pith. Flesh separates into segments of
sections. Includes oranges, grapefruit,
lemons, limes, tangerines etc.

MELONS

Large, juicy fruit with thick rinds and many

seeds in the center. Include watermelon,
cantaloupe, honeydew, casaba.

TROPICAL FRUITS

Grow in warm climates and are often considered

exotic. Include pineapples, mangoes, papaya,
kiwi, coconut, bananas, dragonfruit

Nutritional Value

Two to Four servings each day

Serving size is one medium size piece,
cup chopped fruit and cup fruit juice
Citrus fruits provide high amounts of
Vitamin C and prevent scurvy (limies)
Orange fruits (melons, apricots, peaches)
contain large quantities of beta carotene
(Vitamin A)
Significant source of fiber
Contribute phytochemicals (antioxidants)

Available Forms

Canned watch for added sugars and

syrups, also pick cans with NO dents or
bulges
Frozen can soften and destroy texture of
fruit, can be sweetened or unsweetened
Dried Most fruits are available in dried
form. Can be packaged or sold loose.
Watch for use of sulfur in processing, can
cause allergies and mar flavor

Preparing fruit

Enzymatic browning many fruits exposed

to air will turn brown (ex: bananas, apples).
Using lemon juice or acidulated water will
help prevent this.
Fruits should be carefully washed before
use, especially in foreign countries.
Peel or pare fruit to remove as little of flesh
as possible, or wash well and eat the skin
(extra fiber).

Methods of cooking

Cooking in liquid ex: apple sauce,

poached pears
Baking ex: baked bananas, apples
Broiling bananas, grapefruit, pineapple
Frying apples, bananas
Microwaving choose pieces of similar
size to prevent overcooking. Remember
food continues cooking (standing time)

Purchasing and Storing

Buy fresh fruit, locally grown, in season

Fruit spoils rapidly, use quickly.
Ripen drupes (apricots, peaches, avocado) in
brown paper bags
Refrigeration slows down spoilage
Check for bruises, cuts, mold and softness
Buy in small quantities, just what you need
Smell fruit, should be fragrant. Feel its weight,
ripe fruit feels heavy. Check color green can
indicate underripeness. Some fruits will be soft to
the touch

Fruits you may not know

cherimoya

dragonfruit

mangosteen

Rambutan

lychee

Carambola
(starfruit)