Page 1

Chapter 30


Important source:  dietary fiber  carbohydrates  fat free  low in sodium  source of vitamins  Vitamin C  Potassium  Photo chemicals  Beta carotene  Oranges = folic acid  Bananas = magnesium  Raisins = iron




On a 2,000 calorie a day diet, a person needs two cups of fruits each day.


Look for:  Condition  Denseness  Color  Aroma  Size  Shape




Fruits are highly perishable and lose quality quickly.




Never wash fruit before refrigerating. Wait until you are ready to eat them.




Store under-ripe fruits at room temperature, in a paper bag, or in a plastic bag with holes.




Store bananas uncovered, at room temperature.




Store cherries, berries, and grapes in the refrigerator, unwashed.




Store citrus fruits at room temperature, or refrigerated for longer storage.




Keep melons in a plastic bag in the refrigerator to keep it’s flavor.




Refrigerate fruits that have been cut, in an air tight container.




Always wash fruit under cool, running water. Never soak them!




In general, fresh & frozen fruits are more nutritious than canned fruits.




Dried fruits generally have a high concentration of natural sugar.




Cooking fruit will change the color, flavor, and texture of fruit, but not the calories.




to the water when cooking fruit helps the fruit retain its shape.




Grilling fruit gives them a delicious flavor and a caramelized color.




Microwaving fruits allows them to cook quickly, keep their flavor and shape, and retain the most nutrients.

Fruits Presentation  

based on the chapter for fruits

Read more
Read more
Similar to
Popular now
Just for you