4. 1.
Berries-
are small, juicy
fruits with thin skins
like strawberries,
blueberries,
cranberries,
blackberries and
grapes.
5. 2. Drupes-
have an outer skin covering, a
soft fleshy fruit. The fruit
surrounds a single, hard stone
or pit, which contains the seed.
Examples are:
cherries peaches apricots
plums
6. 3. Pomes-
have a central, seed containing core
surrounded by a thick layer of flesh
such as:
apples pears pomes
7. have a thicker outer rind. A thin
membrane separates the flesh into tiny
segments.
Examples are:
lemons tangerines grapefruits
oranges
8. are large, juicy fruits with thick
skins and many seeds. They are in
the gourd family that includes :
cantaloupes watermelon honeydew
9. are grown in warm countries and are somewhat exotic
like
mangoes
avocados
dates guavas
papayas
bananas
pineapples figs
11. 1. Ripe fruits
are those that
have reached
top eating
quality. Test
fruit for
ripeness by
pressing it
gently to see
if it gives
slightly.
12. 2. Under-ripe fruits are fruits that
are full size but have not reaches
peak eating quality. They have small
and poor color, flavor and texture.
13. 3. Color and fragrance are also guides
to ripeness. Most fruits loose their
green color as they ripen. For instance,
bananas turn from a green color to a
bright yellow color. Pineapples and
melons have a characteristic fragrance
when ripe.
16. 6. Buy the fruits in season
because they are cheaper.
17. Storing Fresh Fruits
Handle all fruits gently to prevent bruising.
When you bring fruits home, carefully wash and dry them.
Then under ripe fruits ripen at room temperature and
refrigerate ripe fruits.
You should use berries, melons, grapes and fruits with pits as
soon as possible.
You can store apples, pears and citrus fruits longer.
19. A. Canned Fruits –
canned fruits can be whole, halved,
sliced, or in pieces packed in cans or
jars. They come packed in juices, or in
light, heavy or extra heavy syrup.
When buying canned fruits, choose
cans that are free from dents, bulges
and leaks. After opening, transfer the
fruit to a container, cover and store in
the refrigerator.
20. B. Frozen Fruits-
frozen fruits are available sweetened, unsweetened,
whole and in pieces. The most common frozen fruits
are blueberries, raspberries, strawberries and
cherries. Most frozen fruits come in plastic bags or
plastic-colored paper cartons.
21. C. Dried Fruits-
Raisins, prunes, dates and apricots are the most common
dried fruits. They usually come in boxes or plastic bags.
Choose dried fruits that are fairly soft and pliable. Store
unopened packages and boxes in a cool, dark, dry place.
After use, store containers in tightly covered containers.
22. You can serve fruits in a variety of
ways. You can use them raw, or
cooked fresh or preserved. Here
are some guidelines to follow in
preparing fruits.
23. 1. To prepare raw
fruits for eating,
wash fruits
carefully under
running water.
Never soak fruits
in water as this
may cause them to
loose important
nutrients.
24. 2. Serve raw fruits
whole or sliced.
Some fruits tend to
darken when
exposed to air such
as bananas and
apples. This is called
ENZYMATIC
BROWNING. Dip the
raw fruit in lemon,
calamansi, and
orange or pineapple
juice to prevent
browning.
25. 3. Some fruits require
cooking to be tender,
palatable and easier
to digest. You can use
water or sugar syrup
to cook the fruits in.
Fruits should be cut
into the same time.
You might also choose
to bake, broil or fry
fruits. Overcooking
fruits will results in a
mushy texture, an off-
flavor and a great loss
in vitamins and
minerals.
26. 4. Fruits should
be cooked in a
small amount of
water to prevent
loss of vitamins
and minerals.
27. 5. Too much
sugar placed
in fruits will
destroy the
natural flavor
of fruits.
28. 6. Serve canned fruits straight from the
can, drained or served with the syrup or
juice in which they are packed.
29. 7. Dried fruits used
in cooking are
usually soaked in
hot water for an
hour prior to
cooking. This
process restores the
moisture lost during
drying and makes
the fruit more
pliable.
