Chapter 17 Fruits On Baking Labensky et al.

Chapter 17 Fruits On Baking Labensky et al.

Chapter 17 Fruits On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Fruits Are organs developed from the ovary of a flowering plant containing one or more seeds. No food group offers greater variety of colors, flavors and textures than fruit. They are a perfect snack food and a key ingredient in the pastry chefs pantry. On Baking Labensky et al.

2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Berries Small, juicy fruits that grow on vines and bushes worldwide Thin skinned with many tiny seeds, they must ripen on the vine On Baking Labensky et al. Blackberries Blueberries

Cranberries Currants Raspberries Strawberries 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Citrus Thick bitter rind, with colored skin known as zest Flesh is segmented and juicy, acidic and aromatic with flavors ranging from bitter to tart to sweet On Baking Labensky et al.

Grapefruits Kumquats Lemons Limes Oranges Tangerines 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Exotics Improved transportation has increased availability of exotics

On Baking Labensky et al. Figs Gooseberries Guava Lychees Persimmons Pomegranates Prickly pears Star fruits 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Grapes The single largest fruit crop in the world, owing to wine making. They are berries that grow on vines in large

clusters and are classified by color On Baking Labensky et al. Red flame grapes Thompson seedless grapes Concord Ribier Emperor 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Melons

Members of the gourd family, they can be divided into two groups: Sweet (cantaloupes and honeydew) Watermelons Sweet melons have tan, green or yellow netted or farrowed rind with dense, fragrant flesh. Watermelons have thick, dark green rind surrounding crispy, watery flesh. On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Pomes Tree fruits with thin skin and firm flesh surrounding many small seeds Quince

Apples On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Pomes Pears On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Stone Fruits Or drupes, are related to the almond They have thin skins, soft flesh and one

woody stone, or pit. They are fragile, easily bruised, difficult to transport and have a short shelf life. On Baking Labensky et al. Apricots Cherries Peaches and nectarines Plums 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Tropicals Native to hot, tropical or subtropical regions, now readily available

All can be eaten fresh, without cooking On Baking Labensky et al. Bananas Dates Kiwis Mangoes Papayas Passion fruits Pineapples 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Purchasing Fresh Fruit Grading is based on size, uniformity of shape, color and texture as well as absence of defects. Ripened fruit becomes softer, its acid content declines and it becomes sweeter, more flavorful and aromatic. Ripening can be delayed by chilling. On Baking Labensky et al. 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Purchasing and Storing Preserved Fruit Extend the shelf life of fruits in essentially fresh form

They are: On Baking Labensky et al. Irradiation Acidulation Canning Freezing Drying 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Preparation and Cooking Methods Fruits can be enhanced by macerating them

in a flavored syrup or liqueur with added spices and flavorings They can also be cooked by: Dry heat: On Baking Labensky et al. Broiling Grilling Baking Sauting Deep-frying Moist heat: Poaching

Simmering Preserving 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

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