1. FRUITS

2. FRUITS
Fruit is defined as the edible reproductive
body of a seed plant, especially one which
has a sweet pulp associated with the seed.

3. FRUITS
Preparations: Fresh Fruit served as a part
of a dish or used in presentation.
Soft Fruit: Require careful handling.
Sauces
Desserts
Jams
Soups
Vegetables
Meat

4. Hints for Presentation & Preparation:
1. Fruits skins make attractive serving
dishes and can be balanced on a lettuce
leaf, or a bed of lettuce or ice.
2. For orange, grape fruit or pineapple
cases, remove pulp with a grape fruit
knife.
3. When grating the rind of citrus fruit grate
only the colored skin or zest as this
where the flavor is.
4. The white pith under the skin may give
abit of flavor.

5. 5. A coconut yields approximately 4 cups of
grated coconut.
6. To make coconut cream or thick milk, add
2 cups water to 1 cup grated coconut and
puree in blender or food processor. Strain
through a fine sieve.
7. To make coconut milk add 1 cup water to
coconut used for coconut cream and
repeat the process.
8. To peal peaches cover with boiling water
for 1 min.

6. 9. To tenderize meat rap in pawpaw leafs
and leave over night or rub over with
green pawpaw juice.
10. To segment orange remove all the white
pith and membrane between the
segments.

7. Characteristics of Fruit:
1.
Flavor: the flavor of fruits is the result of their
contents of sugars, organic acids, mineral
salts and aromatic compounds
2.
Texture: The texture of the fruit is largely determined
by the cellulose, which forms the valves of the plant
cells, in combination with pectin and other substances.
It is the water contents with in the cells of the plant that
determined the crispness of the tissue. When water is
lacking the cells begin to contract, wilting the structure.
The reason they may be stored in very humid
environment.
The cellulose which forms the structure of the fruit is
soften by cooking. This alteration is retarded by the
presence of assets with in limits and accelerated by
the presence of alkaline substances.

8. Fruits Susceptible to enzymatic Browning.
Eg. Apples, Pears, Bananas and peaches.
Stored in citric solution to protect them from
air as much as possible.

9. Cooking Fresh Fruit
Poaching
2. Sautéed
3. Pureed Raw & Cooked or blended with
other ingredients
1.

11. Apples

13. Apricots

16. Berries

18. Black Berries

20. Blackcurrants

22. Cherries

24. Cumquats

26. Custard apple

28. Dates

30. Feijoas

32. Figs

34. Gooseberries

36. Guavas

39. Kiwis

40. Lemon

42. Lychees

46. Mulberries

48. Nectarines

51. Passion Fruit

53. Pawpaw

55. Peaches

57. Pears

59. Persimmons

62. Plum

65. Quinces

68. Tamarillos