Good Morning!

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor


Lime


Sapodilla


Carambola


Persimon


Pomegranate
 FS 103 - FOOD SELECTION AND
PREPARATION

Fruits

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor
Fruits are nature’s own convenience
food, ready to eat and enjoy. Fruits are
colorful, flavorful, and easy to prepare,
making them ideal for snacks as well as
meals. Fruits also supply a wide variety
of nutrients.
 Nutrients in fruits:
Fruits are an important source of dietary fiber and carbohydrates. They
are fat-free, low in calories, and low in sodium.

Fruits are an excellent source of vitamin C, potassium, and such

phytochemicals as beta carotene. Some fruits are good sources of other
nutrients. For instance, oranges provide folic acid. Bananas are a source
of magnesium. Raisins and other dried fruits provide iron.


Types of Fruits

 Berries
are juicy and have a thin skin. Examples: strawberries, cranberries,
grapes, blackberries, blueberries, raspberries, gooseberries, currant.
 Melons
with thick rind, or outer skin. Juicy and usually have many
seeds. Examples: watermelons, cantaloupes, casaba melon,
honey dew, etc.
 Citrus fruits
besides a thick rind, citrus fruits have a thin membrane
separating inner flesh segments. Examples: oranges,
tangerines, grapefruits, pomelo, mandarin, lemons and limes.
 Drupes
a single hard seed, also called a pit or stone. The inner flesh is
soft and covered by a tender, edible skin. Examples: cherries,
apricots, peaches, nectarines and plums.
 Pomes
as thick, firm flesh with a tender, edible skin. The central core
contains several small seeds. Examples: apples and pears.
 Tropical fruits
grown in tropical and subtropical climates. Examples:
bananas, guavas, papayas, kiwi, mangoes, lychees, longan,
pineapple, jackfruit, persimmon, mangosteen.
 Unusual fruits
a. Carambola – also called star fruit. It has an oval shape with
four to six prominent ribs and edible skin. When sliced
horizontally, it forms a star shape. Ripe fruits are yellow-gold,
with a slight browning on the ribs. Flavor is similar to a
combination of plums, apples, and citrus. The fruit doesn’t
darken when cut.
 Unusual fruits
b. Cherimoya – called a “custard apple,” this fruit has a
custard-like texture when chilled. It is heart-shaped, with
green skin that’s imprinted with petal shapes. The flavor is like
a blend of strawberries, pineapples, and bananas. To eat,
spoon the flesh from the shell.
 Unusual fruits
c. Feijoa – this small, egg-shaped fruit has thin, bright green
skin and fragrant, cream-colored flesh. Flavor resembles a
combination of pineapple and mint. Peel the fruit before
eating.
 Unusual fruits
d. Prickly pear – delicious fruit of several varieties of cactus;
thus it’s also called cactus pear. The fruits are like a pear in
size and shape and range in color from yellow to red. Flesh is
soft and yellow, with a melon-like aroma and sweet flavor.
Peel, section and remove the seeds and serve the fruit cold.
 Unusual fruits
e. Sapodilla – Has juicy fragrant, slightly granular flesh that
tastes like honey and apricots; it is easy to peel and is eaten
raw or
 Unusual fruits
f. Tamarillo – small and egg-shape, has a tough, bitter,
varicolored skin and a flavorful, tart, pink flesh. Peel, remove
seeds, and add sugar before eating.
 Unusual fruits
g. Pomegranate – The edible part is the small, very juicy
berries enclosed within the fruit’s membranes; it is used to
make grenadine syrup, an ingredient in drinks and desserts.


Selecting Fresh

Fruits

Fruits must be picked when mature. Mature fruits

have reached their full size and color. When a
mature fruit reaches its peak of flavor and is ready to
eat, it becomes a ripe fruit. At this point, fruits are
tender and have a pleasant aroma.
When a mature fruit is picked, it may be ripe or
underripe. Underripe fruits are very firm, lack of flavor,
and have not yet reached top eating quality. Most fruits
are picked when underripe to prevent them from
spoilage during shipping. They ripen while en route to
the consumer and after purchase. Grapes, berries,
cherries, citrus fruits, pineapples, and melons,
however, won’t ripen after harvest and must be picked
when fully ripe. Fruits that are picked too soon are
called immature fruits. They are usually small for their
size and have a poor color and texture.
To test fruits for ripeness, press very gently. Ripe fruit
gives slights under the pressure. Don’t press so hard
that you damage the fruit since damaged fruit spoils
faster.
Buy only good-quality fruits. Immature, overripe, and damaged
fruits are no bargain at any price. Nutrients have been lost. Flavor
and texture are poor, and the fruit won’t keep well. To avoid buying
poor quality fruit, look for the following:

Condition. Avoid fruits with bruised or damaged spots or decay.

Denseness. Fruit should be plumb and firm. Avoid those that
are dry, withered, very soft, or very hard.
Color. Color should be typical for the particular fruit.  Aroma.
Ripe fruit usually has a pleasant aroma.
Size. Fruit should be heavy for its size. Heaviness usually means
the fruit if juicy.
Shape. Each type of fruit has its own characteristic shape. If
misshape, it probably has poor flavor and texture.


Storing Fresh

Fruits

Underripe fruits. Keep at room temperature to

ripen. To speed ripening, put the fruit in a brown
paper bag. You can add apple, which produces
harmless ethylene, a fruit-ripening gas. If you use a
plastic bag for storage, make holes in the bag to
allow moisture to evaporate.

Bananas. Store bananas uncovered at room

temperature. They can be refrigerated after
ripening. The skin turns dark, but the bananas keep
their eating quality.
Berries, cherries, and grapes. Sort these fruits to
remove any that are damaged or decayed.
Refrigerate in a perforated, plastic bag or container,
in a covered, shallow container, or uncovered in the
refrigerator crisper. Use the fruit as soon as
possible.

Citrus fruits. Store citrus fruits at room

temperature. Refrigerate them uncovered for longer
storage.
All other ripe fruits. Refrigerate other fruits
uncovered in the crisper or in a perforated plastic
bag. To keep melon’s aroma from flavoring other
foods, store them in a closed container or plastic
bag.

Cut fruits. Refrigerate in an airtight container or

plastic bag.


Preparing fresh

fruits:

Always wash them first under cool, running water. Avoid

soaking fruits in water since flavor and nutrients can be
lost. Never use detergents to wash fruits.
Remove any stems or damaged spots.
Fresh fruits are easier to eat when cut into pieces. To
retain nutrients, keep the chunks fairly large and serve
them as soon as possible. If you don’t plan to serve cut
fruit immediately, cover it tightly with plastic wrap and
squeeze out as much air as possible. Refrigerate until
serving time.
Preventing fruits from darkening. Dip the fruit into a
fresh lemon, grapefruit or orange juice to prevent
browning.


Serving fresh

fruits:

Experiment with shapes for different uses.

Arrange different fruits in circles or wedges on a large platter.

Color contrast makes a pleasing display.

Use a melon-ball tool or small scoop to make balls of soft-

flesh fruits.

Serve fruit with dip.

Make frozen fruit bites.

Make a trifle, a refrigerated dessert with layers that may

include cake, jam or jelly, fruit, custard, and whipped cream.


Commercially

processed

fruits:

Each of these (canned, frozen or dried

fruit) commercially processed fruits has
its own advantages. As a general rule,
fresh and frozen fruits may be more
nutritious than canned. Canned fruits
are convenient and easy to store. Dried
fruits are nutritious, although they have
a high concentration of natural sugar.
 Canned fruits

These come in many forms: whole, halved,

sliced, and in pieces. Some are packed in
light or heavy syrup, which sweetens them.
Heavy is sweeter and higher in calories. For
fewer calories, look for fruits packed in
water or their own juices. They have no
added sugar and about the same number of
calories as fresh fruit.
 Frozen fruits

It taste similar to fresh fruits, but the frozen

version has a softer texture when defrosted.
Freezing damages the cell walls, allowing
water to run out as fruits thaw.
 Dried fruits

When buying dried fruits, look for good color.

Choose fruit that is fairly soft and pliable. Store
unopened packages in a cool, dry place. Store dried
fruits in an airtight container in the refrigerator.
Dried fruits make nutritious snacks. Dried fruits are
also used for cooking and baking. Some recipes call
for reconstituting dried fruit so it cooks faster. This
process restores a dried food to its former condition
by adding water


Cooking Fruits:

To cook successfully with fruits, you need to know what happens to fruits
during cooking. Several changes occur:

Nutrients. Cooking results in a loss of heat-sensitive nutrients, especially

vitamin C.

Color. Colors change, depending on the fruit. Some become lighter, while
others develop a deeper color.

Flavor. Fruit flavors usually change slightly during cooking.

Texture & shape. When heat is applied to fruits, the cell in the fruits loses
water and softens. As the structure breaks down, the fruits fall apart,
becoming more tender and easier to digest. At the same time, shape is lost.
To keep the shape, add sugar to the cooking water. Sugar draws some water
back into a fruit’s cells, which strengthen them. Understanding this effect
helps you cook fruits successfully in most moist heat.
a. Cooking Fruits In Moist Heat

Fruits can be cooked in moist heat in two ways: to hold their shape or to
make a thick sauce. If you want cooked fruits to retain their shape, poach
them. To make a sauce, cut fruits into small pieces. Fruit has high water
content. As it cooks and the cell walls break down, the juices are released.
Add sugar, honey, or another sweetener if you wish, at the end of the cooking
time. You can add extra flavor to the fruits with lemon juice, lemon or orange
rind, vanilla, a cinnamon stick, or other spices
b. Frying Fruits

Some fruits may be fried, usually as a side dish. Fruits for frying
should be firm enough to hold their shape. If you used canned
fruits, drain them well. Fruits may be sautéed in a small amount of
butter or margarine until lightly browned. Another way to fry fruit
is to make fritters. Dip cut-up fruits in a batter and deep-fry until
golden brown.
c. Baking Fruits

Fruits can be baked alone or as part of a recipe.

Fruits can be baked whole, peeled, or cut into
pieces.
d. Broiling fruits

Any tender fruits that hold their shape may be

broiled. Because fruits have no fat, they must be
protected to keep them from drying out. Brush
the surface with melted butter or margarine or
use a topping, such as brown sugar or seasoned
crumbs.
e. Grilling fruits

Grilling fruits gives them a delicious flavor and

a caramelized color. Choose firm, ripe fruits.
Fruits that are overripe fall apart too easily.
Another idea in grilling fruits is to cut the fruits
into pieces and thread them on a small skewer
f. Microwave cooking

Fruits are easy to prepare in the microwave

oven. They cook quickly, keep their flavor and
shape, and retain the most nutrients. Because
they are so tender, however, they can easily
overcook. Watch the timing carefully. Cover
fruits when you microwave them, but leave a
small opening for steam to escape. If you are
cooking whole fruits, pierce them with a fork in
several places to keep them from bursting.