Fruits and Food

Cookery

Fruits
O Are produced by flowers
O Ripened plant ovaries and their

adjacent tissues, fruits are fleshy or

pulpy in character
O Often juicy & usually sweet with
fragrant, aromatic flavours.

Classification of
Fruits

Fleshy fruits
O Fruits from single ovary, which

remain succulent instead of turning

dry at maturity
O Example: citrus fruits such as
calamansi, orange, grapes, bananas,
mangoes, etc.

Dry fruits
O Developed when the ovary opens at

maturity & discharge the seed, allow

them to fall.
O Example: nuts, legumes, cereal
grains

Aggregate fruits
O Develop from flowers with carpels

distributed loosely/ closely over

common receptacle
O Example: atis, strawberries

Multiple or collective
fruits
O Formed from flowers that are

collected together
O Example:
pineapple, jackfruit

Composition of Fruit
Flavours

O The flavour of fruits are due to the

combination of sugar, acids,

phenolic, aromatic compound &
essential oil.

Organic compound
O Located in the cell sap fruits

contribute to its tart flavour

Pectin substance
O Carbohydrates- like substance in fruits
O Acts as a cementing substance &

partially responsible for the fruits

firmness & structure
O Very important in the ripening of fruits
& gelling

Phenolic compounds or
tannins
O (Phenolic compounds)Responsible for the

browning and bruising that often occurs in

ripening fruits.
O (Tannins) commonly found in unripe fruits,
which give them a bitter taste & astringent
feeling in the mouth.

Nutritive Value

Carotene
EQUIVALEN
T
Mg

Iron
Mg

Fruits

Moisture
%

Cho
Gm

Protein
Gm

Fat
Gm

Ascorbic
acid
Mg

Banana

68

29.6

1.4

0.2

25

360

0.8

Lanzones

83.9

14.2

1.0

0.3

0.9

Avocado

81.8

10.5

0.9

6.2

14

130

0.8

Guava

82.4

16.0

0.8

0.3

127

40

0.9

Kasoy

90

13.8

0.7

0.6

67

15

0.5

Durian

59.9

36.1

2.0

1.2

44

1.1

Mango

82.4

116.4

0.6

0.2

46

1165

0.6

Sampalok

833.4

61.4

2.0

0.6

0.9

Papaya

86.6

12.1

0.5

0.3

74

450

1.0

atis

73.3

23.7

1.3

0.4

40

0.9

Guides in Buying
Fruits

O Shop for fruits early in the morning

when fruits are fresh.

O Buy the fruits in season.
O Avoid buying large quantities at one
time.
O Decide how the fruit is to be used
before buying it
O Select the fruit personally to make
the best selection for purpose.

O Purchase the fruits by weight, the

heaviest rather than the biggest.

O Select fruits that are ripe but firm &
smooth. Overripe, soft or bruised
fruits are not desirable.
O Handle fruits with care to preserve
their attractive appearance.

O Select fruits with good color & aroma

O Fruit price is not an identification of

quality or nutritive value but is

determined by supply & demand.

Some Principles in
Cooking Fruits

O Some under ripe fruits of firm texture

require cooking because of their starch

content & cellulose structure that needs
softening.
O Whenever possible, fresh fruits should
with the skin on for better colour, flavour
& nutritive value.
O Fruits should be cut into uniform pieces
before it is cooked so that all pieces will
be tender at the same time.

O Fruits should be cooked in a small

amount of water as possible until

tender.
O The amount of sugar to be added
depends on the sweetness of the
fruit.
O When its desirable to retain the
shape & firm texture of fruit, it is
cooked in sugar syrup with sugar.

O Red fruits, such as strawberries, may

lose when heated rapidly, so slow

heating is preferable.
O Short cooking time will ensure
greater vitamin & flavour tension.
O Cook fruit that is most palatable
when served immediately.