Fruits
When fresh they are known as Produce
The Six Fruit Groups
Pomes

Characteristics: smooth skin and an
enlarged fleshy area that surrounds the core

Papery, sweet flesh attracts animals to eat
them, spreading their seeds
Drupes

Characteristics: contain a single seed, or pit,
surrounded by juicy flesh

Also known as “Stone Fruit”
Berries

Characteristics: fragile cell structure; pulpy
and juicy; tiny seeds embedded in flesh
Melons

Characteristics: hard outer surface that is
smooth or netted; juicy flesh
Citrus Fruits

Characteristics: grow in warm regions; firm
rind and pulpy flesh
Tropical Fruits

Characteristics: grow in very warm climates;
differ in skin composition and seed
characteristics
When Choosing Fresh Fruit Consider:

Condition- Avoid bruising, spots, or decay

Denseness- Should be plump and firm. Avoid if dry,
withered, very soft or very hard

Color- Should be typical for that fruit
When Choosing Fresh Fruit Consider:

Aroma- A pleasant aroma is a sign of ripe fruit

Size- It should be heavy for it’s size, this indicates
juiciness

Shape- If not in the typical shape of that fruit, it may
not have good flavor or texture
Mature Fruits:

Have reached their full size and color but
may not be ripe
Ripe Fruits:

Tender with a pleasant aroma
Storing Fruits: Never wash before storing. The
moisture can cause mold and faster spoilage.

Under ripe fruits- Keep at room temperature

Bananas- Keep at room temperature,
refrigeration after they are ripe is ok, but it
causes the skin to brown

Berries, cherries, and grapes- Sort out damaged
or decayed fruit
 Refrigerate in perforated plastic bag or
container
 Or in a covered shallow container
 Or uncovered in the crisper drawer
Storing Fruits:
Never wash before storing. The moisture can
cause mold and faster spoilage.

Citrus fruits- At room temperature or refrigerate
uncovered for longer storage times

Other ripe fruits- Store uncovered in the
refrigerator crisper drawer or in a perforated
plastic bag

Cut fruits- Refrigerated in an airtight container or
plastic bag
Enzymatic Browning:

A chemical reaction that
causes darkening of the
flesh of a fruit or vegetable
after exposure to oxygen in
the air.

It can be prevented by
using ascorbic acid, which is
vitamin C.

Dip fruit into lemon,
grapefruit or orange juice to
prevent browning.