Fruit Classifications презентация

surrounds a single, hard stone or pit. Examples are cherries, apricots, nectarines, peaches and plums.
POMES: have a central seed core surrounded by a thick layer of flesh. Examples are: apples and pears.
CITRUS FUIRTS: have a thick outer rind. A thin membrane separates the flesh into segments. Oranges,tangerines, tangelos, grapefruits, kumquats, lemons, and limes are citrus fruits.

fiber and best source for Vit. C.
Good sources of Vit. A and moderate sources of the B vitamins.
Oranges give the largest amount of Vit. C.
Vitamin A: cantaloupe, apricots, and other yellow fruits.
Oranges, strawberries, cantaloupe and dried fruits are sources of calcium.

or in pieces. They come packed in juices, or in light heavy or extra heavy syrup. Fruit juices are lower in calories and higher in nutrients than syrups.
Usually less expensive then frozen or fresh
Choose cans that are free from dents, bulges, and leaks
Cover the fruit after opening and store it in the refrigerator

Most common frozen fruits are blueberries, raspberries, strawberries, and cherries.
Most frozen fruits come in plastic bags or plastic-coated paper cartons.
Buying and Storing frozen fruits: Less expensive than fresh. Choose packages that are clean, undamaged and frozen solid. After thawing, store in tightly covered container in the refrigerator. Do not refreeze.

are: apples, peaches, pears, figs, pineapples, cranberries, bananas.
*Dried fruits usually come in boxes or plastic bags.
Larger fruits cost more than smaller fruits
Choose dried fruits that are fairly soft and pliable. Store unopened packages and boxes in a cool, dark, dry place.

let fruits soak as this may cause them to lose their flavor and nutrients.
Serve raw fruits whole or sliced.
Some fruits ( bananas, apples and peaches) darken when exposed to the air. This is called ENZYMATIC BROWNING. Dipping these fruits into lemon, orange, grapefruit, or pineapple juice will prevent the browning.

Fresh Fruits grid
Complete the attached worksheets.

Rolf H J (January 1, 2003). Encyclopedic Dictionary of Plant Breeding and Related Subjects. Haworth Press. p. 177. ISBN 1-56022-950-0.
2. Mauseth, James D. (April 1, 2003). Botany: An Introduction to Plant Biology Jones and Bartlett. pp. 271–272. ISBN 0-7637-2134-4.
3."Sporophore from Encyclopædia Britannica".
4.For a Supreme Court of the United States ruling on the matter, see Nix v. Hedden.
5. McGee, Harold (November 16, 2004). On Food and Cooking: The Science and Lore of the Kitchen. Simon & Schuster. pp. 247–248. ISBN 0-684-80001-2.

References