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Fabulous fruits
1.
2. Pomes: smooth
skin and an
enlarged fleshy
area that
surrounds the
core.
Apples, pears,
and kiwi
3. Drupes: contain
a single seed, or
pit, surrounded
by a juicy flesh.
Peach,
cherry, plum,
nectarines
and apricots
4. Berries- fragile
cell structure;
pulpy and juicy;
tiny seeds
embedded in
flesh
Blackberries,
grapes
5. Melons- hard
surface that is
smooth or netted;
juicy flesh.
Cantaloupe,
honeydew,
watermelon,
muskmelon,
Crenshaw
melons
6. Citrus fruits- grow in
warm regions; firm
rind and pulpy flesh.
Oranges,
grapefruit,
tangerines,
lemons, limes,
kumquats, citrons
and tangelos
7. Tropical fruits- grow
in very warm
climates, differ in
skin composition
and seed
characteristics.
Bananas,
pineapple,
avocados, dates,
figs, mangos,
pomegranates,
and papaya
8. Buy fruits that are …
Firm to the touch
The right color
Well shaped
Heavy for their size
Aromatic
In good condition
9. Avoid fruits that are …
Too soft
Too hard
Green or under ripe
Damaged
Bruised
Decayed
Mildewed
Discolored
10. Fresh- ripe fruits are perishable and should
be stored in special drawer to prevent rapid
loss of moisture.
Ripen fruits (peaches, pears, plums,
bananas) at room temperature and then
store in the refrigerator
11. Frozen- store immediately in the freezer. Do
not thaw until ready to use. Do not refreeze
after being thawed
Canned- cool, dry place
Dried- cool, dry place in original container.
12. Vitamin C- ascorbic acids- found in citrus
fruits
Prevents scurvy
Without vitamin C
Gums become soft and can bleed easily
Walls of blood vessels and muscle cells become weak
and less elastic
Wounds and broken bones do not heal properly
13. Vitamin A- fruits that are yellow to red in
color contains carotene.
Prevents night blindness
Yellow melons, pineapples, apricots and peaches
Vitamin B- not as abundant as in other
foods
14. Iron- for red blood
found in oranges, strawberries, cantaloupes
Dried fruits such as figs, dates, raisins, prunes
and apricots
Calcium for strong bones and teeth
Found in oranges, strawberries, cantaloupes
Dried fruits such as figs, dates, raisins, prunes,
apricots
15. Sugar and cellulose are carbohydrates found in
fruits. They supply the body with energy.
The skin and pulp contains cellulose which the
body cannot digest which serves as a natural
laxative to help maintain body regularity
Fruits contain very little protein and fat
16. Most fruits are yummy and enjoyable when eaten
raw.
They are more palatable and have higher nutritive
value.
Fruits can be cooked by simmering, baking and
microwaving
17. Vitamin C can be destroyed by the exposure to
oxygen in the air. Prepare just before serving.
Prepared in a small amount of liquid to preserve
vitamins and minerals
When cutting raw fruit with a low acid content, it
will turn brown on exposure to air. This
discoloration can be prevented by sprinkling the cut
surface with an acidic fruit juice- lemon juice,
pineapple and orange juices
18. Buy fruits in season- they are
cheaper, easier to find and have
better flavor