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Fruits
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Fruit is one of the most healthy and natural foods, containing vitamins and minerals that we need. Our initial experience with fruit occurs during the first year of life when we eat baby food. As we grow, we are introduced to whole fruit like apples, bananas, pears, peaches, and berries. As our taste buds mature, we start to enjoy fruit in cooking. Although fruit is commonly used in desserts, they are also part of other delicious dishes. Fruit can be grilled, broiled, poached, sautéed, baked, and microwaved. This section identifies the various types of fruit, preparation methods, and how to purchase and store fruit.
Fruit can be purchased in a variety of market forms:
Fresh—including whole and cut up
Frozen
Canned
Dried
Purchasing Fruits
How do you know when fruits and vegetables are fresh and of a high quality? Fruits and vegetables should be plump and free of bruises, mold, brown or soft spots, and pest damage. Any attached leaves should be firm and not wilted. Overall, the color and texture should be appropriate to the particular type of fruit or vegetable.
Types of Fruits
Fruits are grouped by growing season and location. The three main groups of fruit are summer, winter, and tropical.
Summer Fruits
Summer Fruits Summer fruits include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears. Most summer fruits are delicious when eaten raw. They are also popular baked or cooked in different foods. Fruits that have a central pit enclosing a single seed are known as drupes. Cherries, plums, peaches, nectarines, and apricots are examples of drupes.
Winter Fruits
Winter Fruits Though summer fruits are plentiful, winter also offers a good selection of fruit that provides plenty of nutrition and great taste. Winter fruits include apples and citrus fruits, such as oranges, grapefruits, lemons, limes, and tangerines.
Tropical Fruits
Tropical Fruits Tropical fruits are named for the climatic conditions under which they are grown. None of these fruits can tolerate frost. Tropical fruits include figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
Storing Fruits
All fruits must be properly stored. Many ripe fruits, except for bananas, can be stored at 41°F or lower. Under the best circumstances, fruits should be stored in their own refrigerator, separate from vegetables. Certain fruits (including apples, bananas, melons, and avocados) emit ethylene (ETH-el-leen) gas, which causes other fruits to ripen. While this increases ripening in some unripe fruits, it also causes ripe fruits and vegetables to spoil. Ethylene-producing fruits should be stored in sealed containers if separate refrigeration or storage is not available.
Another reason to store fruits and vegetables separately is because some produce, such as onions or garlic, give off odors that taint the natural, delicate flavors of dairy items. Most fruits need to be kept dry because excess moisture causes produce to spoil quickly. To keep moisture down, use the fruit bins in refrigerators, which have lower humidity than the rest of the refrigerator; don’t wash fruit until just before using it; and don’t store it in tightly closed plastic bags. Fruit that needs to ripen should be stored at room temperatures of 65°F to 70°F. Some citrus fruits have a longer life, but most restaurants limit the storage of citrus produce items to three weeks.
Cleaning Fruits
Cleaning Cleaning is the first step in preparing fruits. It is important to wash fruit for the following reasons:
The skin on fruit can carry a number of pathogens.
Fruits are exposed to chemicals, dirt, animals, and pests while growing and while being prepared for sale.
Wash fruits as close to preparation time as possible. Use cold water and a gentle touch to avoid bruising fruits while handling them. Fragile berries such as blackberries and raspberries are not always washed. Use a brush on fruits with heavy rinds to scrub away any residue on the skin.
How To Prepare Fruits
How To Make A Fruit Sauce
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