Fruits

Fruit is a part of plant that develops from the ovary of the flower and contains the seeds.
The definition also covers certain vegetables like Tomato, Courgette, Aubergine, and
Cucumber etc.

FOOD VALUE
• The food value depends upon the vitamin content of the fruit especially Vitamin C.
• It is therefore valuable as a Protective food.
• The cellulose in the fruit is useful as roughage.
• Regular consumption of fruit is associated with reduced risks of cancer,
cardiovascular disease (especially coronary heart disease), stroke
• Fruits are also low in calories which would help lower ones calorie intake as part
ofa weight loss diet.
• Diets that include a sufficient amount of potassium from fruits and vegetables
alsohelp reduce the chance of developing kidney stones

TYPES OF FRUITS
1. Stone Fruits: Stone fruit or drupe is an indehiscent fruit in which an outer fleshy part
surrounds a single shell of hardened endocarp with a seed inside. These fruit usually
develop from a single carpel, and mostly from flowers with superior ovaries. The
definitive characteristic of stone fruit is that the hard, lignified stone is derived from
the ovary wall of the flower. It is further divided into freestone, clingstone and tryma.
Some of the examples are: - Apricots, Cherries, Damsons, Greengages, Nectarines,
Peaches, and Plums.
2. Hard Fruits: Hard fruit also known as pome fruit is fruits that have a relatively hard
 flesh that surrounds a core containing seeds. The fruits in the pomes category are
extremely popular. For example, apples and pears are in the pome fruit list. The
characteristic feature of the pome variety of fruits is their central core. The endocarp,
which is the innermost layer which surrounds a seed, can have a leathery or stony
texture.

3. Soft Fruits: Soft fruit, also known as berries are among the most popular types of
fruit because of their varied taste, color, and texture. In fact, many people rate berries in
their list of the healthiest foods on the planet.
Usually, soft fruits are small juicy edible kind of fruits and they can have a sweet,
sour, or tart taste. All varieties of “true” berries don’t have a stone in the middle.
However, their flesh usually contains seeds as in the case of blackcurrants,
grapes, blueberries, gooseberries, and persimmon. Examples are: Bilberries,
Blackcurrants, Blueberries, Gooseberries, Loganberries, Raspberries, Redcurrants,
strawberries
4. Citrus Fruits: Citrus fruits also known as Hesperidia are types of fruits that have a thick
tangy rind and come in various colors from green to yellow to orange. In the botanical
term, citrus fruits are a variety of berry (modified berry). Most citrus fruits such as
oranges, lemons, limes, and grapefruit have a soft juicy flesh that is in segments.
The segments are filled with tiny liquid-filled carpels that contain citrus juice. The
protective spongy rind covering the citrus flesh also contains many health
benefits. The rind contains volatile oils that are often used to make essential oils.
You can also scrape the outer layer of citrus fruit skins to get the zest to add to
flavor food and beverages.
5. Tropical Fruits: Tropical fruits are not botanically classified as a type of fruits,
but it is considered as fruit in culinary world. Tropical fruit category contains
exotic fruits such as dragon fruit, rambutan, lychees, and passion fruit, etc.
6. Temperate Fruit: Many of the world's best-known and favorite fruits are adapted
to climates in the middle latitudes and are known as temperate fruits. Examples:
Pear, peach, grape, etc.
STORAGE
 Hard fruits such as apples should be left in boxes and kept in cool place.
 Soft fruits such as raspberries and strawberries, should be left in their baskets in a
coldroom
 Stone fruits are best placed in trays so that any damaged fruit can be seen and
discarded
 Peaches and citrus fruits are left in their delivery trays or boxes
 Bananas should not be stored in too cold place because the skin turns black

QUALITY AND PURCHASING POINT

1. Soft Fruits deteriorate quickly, especially if not sound. Care must be taken to see
thatthey are not damaged or too ripe when bought.
a. The should appear fresh;
b. there should be no shrinking;
c. wilting or signs of molds
 d. The colour of certain soft fruits is an indication of ripeness (e.g.
Strawberries,Dessert gooseberries)
2. Hard fruits should not be bruised. Pears should not be over ripe.

PRESERVATION
1. Drying: Apples, pears, apricots, peaches, dates, bananas and figs are dried; Plums
when dried are called Prunes, and currants, Sultanas and raisins are produced by
drying grapes.
2. Canning: Almost all fruits may be canned; Apples are packed in water and known
as solid packed apples; other fruits are canned in syrup.
3. Bottling: Bottling is used domestically, but very little fruit is commercially
preservedin this way; cherries are bottled in maraschino.
4. Candied, glace, and crystallized fruits are mainly imported from France
5. Jam: Some stone fruits and all soft fruits can be used
6. Jelly: Jellies are produced from fruit juice
7. Quick Freezing: Strawberries, raspberries, loganberries, apples, blackberries,
gooseberries, grapefruit and plums are frozen and must be kept below 0° C
8. Cold Storage: Apples are stored at temperatures of between 1 to 4° C, depending
on the variety of apple
9. Gas Storage: Fruit can be kept in a sealed storeroom where the atmosphere is
controlled; the amount of air is limited, the oxygen content of the air is decreased
and the carbon dioxide increased, which controls the respiration rate of the fruit.
10. Fruit juices, syrups and drinks
11. Fruits juices such as orange, lemon and blackcurrant are canned
12. Syrups as orange are bottled
13. Fruit drinks are also bottled. E.g. Orange, lime and lemon
Nuts
INTRODUCTION
Nuts are reproductive Kernels (seeds) of the plant or tree from which they come. They are
perishable, rancid and infested with insects.

FOOD VALUE
 Highly nutritious
 Because of Proteins fats and mineral salts
 For vegetarians, nuts may be used in place of meat
 Builds repairs and provides energy

QUALITY AND PURCHASE POINTS

 Should be of good size
 Should be heavy for their size
 There must be no sign of Mildew

VARIOUS NUTS
Almonds
Served at cocktail parties and bars.
Ground Flaked or nibbed almonds are used in sweet dishes and for decorating
 cakesMarzipan (almond paste) has many uses in pastry.
Brazil Nuts
Served with fresh fruits as dessert and are also used in confectionery
Chestnuts
Used as stuffing's for turkeys
Chestnut flour is used in
soups Uses as a garnish for
ice creams
Its puree is used in pastries and Gateaux
Coconut
Used in desiccated form for curry preparations and in many types of cakes and
confectionery.
Hazel nuts
Used as a dessert
nutsUsed for
pralines
Macadamia nuts
Expensive
Rich, delicate and sweetish flavor
Used in pasta dishes, savory sauces for meats, games, poultry and
Ice creams sorbets and puddings
Pistachio nuts
Small green nuts grown mainly in France and Italy
Are used for decorating galantines small and large cakes and petit
foursalso used in ice creams
Walnuts
Imported mainly from France and Italy
Are used as a dessert in salads and for decorating cakes and sweet dishes
also pickled while green and unripe
Pinenuts
Pine nuts are the edible seeds of pines
Frequently added to meat, fish, salads and vegetable dishes or baked into
breadIn Italian they are called pinoli or pignoli
An essential component of Italian pesto sauce
STORAGE
 Nuts with shell are stored in cool, dry, ventilated place
 Nuts without shell should be kept in a airtight container

Available in following forms

o Ground
o Nibbed
o Flaked
o Halved
o Whole
o Desiccated
Storage system of nuts
•
• Nuts can be stored at room temperature; however the life will be shorter.
• Nuts retain quality for a year or more at refrigerator (40 F
͘ or below) or up to 2 years
in freezer -18͘ C.