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Flashcards in Fruits Deck (24)
1

Citrus fruits

oranges
lemons
grapefruit
limes
satsumas
tangerines

2

hard fruits

apples
pears

3

berries/soft fruits

raspberries
blackberries
strawberries
gooseberries
blackcurrants
redcurrants
olives

4

stone fruits

plums
apricots
peaches
nectarines
cherries
avocados

5

dried fruits

raisins
sultanas
currants
prunes
dates

6

other fruits

grapes
pineapples
bananas
melons
kiwis
star fruits

7

seasonal fruit and vegetables

At various times during the year, certain fruit and vegetables are at their best, i.e. they are in season.
Fruits that are in season are the best quality and are plentiful and cheap.

8

Uses of fruit in the diet

Fresh: as snack

Drinks: juices, smoothies

Packed lunches: drinks, yoghurts, fresh, dried

Salads and dressings: lemon, orange

Cold desserts: fresh fruit flans, fruit salads

Preserves: churneys, jams, etc

Breakfast: fresh, cooked

Starters: crudités

Sauces: raspberry, apricot, apple

Hot desserts: crumbles, tarts, stewed, baked, poached fruits

Bakings: scones, muffins

9

Protein

Very few contain it

10

Fat

None except for olives, avocados

11

Carbohydrate

Sugar for energy.

Fibre found, particularly in skin. Prevent constipation

12

Minerals

Some fruit. esp. dried.
Contains calcium for healthy bones.
Iron for healthy blood.

13

Vitamins

C for healthy skin. In fresh fruit, particularly in oranges + blackcurrants.
Orange, red, yellow, green fruits = good sources of Vit A. For healthy eyes

14

Water

Contains up to 95% water.

15

Preparing fruit

Wash in cold water to remove chemicals. Try avoid peeling to retain fibre content. Prepare as close as possible to cooking or serving to avoid loss of nutrients.

16

Preparing citrus fruits

Wash + scrub to remove chemicals, wax if rind is to be grated.
Peel thickly to remove pith.
Separate segments or slice.

17

Preparing berry fruits

Remove damaged fruit, top and tail if necessary.
Wash gently if necessary.

18

Preparing stone fruits

Peel if necessary.
Remove stones.

19

Preparing hard fruits

Peel if necessary.
Remove core.
Cut to suit chosen dish.
Toss in lemon juice to avoid browning.

20

Effects of processing/cooking on fruit

Becomes soft
Vitamin C reduced (up to 25%)
Micro-organisms destroyed
Fibre becomes soft, makes fruit more digestible
Vitamin C+ minerals dissolve into cooking/canning liquid

21

Composition of fresh fruit

Protein - Trace

Fat - 0%

Carbohydrate - 5-20%

Minerals - Calcium, iron

Vitamins - A, C

Water - 80-90%

22

Composition of tinned fruit

Protein - Trace

Fat - 0%

Carbohydrate - 20-30%

Minerals - Calcium, iron reduced

Vitamins - A, C

Water - 70-80%

23

Composition of dried fruit

Protein - Trace

Fat - 0%

Carbohydrate - 50-60%

Minerals - Calcium, Iron increased

Vitamins - A

Water - 15-25%

24

Classifications of fruits

Citrus fruits
Hard fruits
Berries/Soft fruit
Stone fruits
Dried fruits
Other