Podcast
Questions and Answers
An organ that develops from the ovary of a flowering plants and
contains one or more seeds. A fruit in botanical term, is the part of
the plant that bears the seeds such as cucumbers, squash, green
beans, eggplant, okra, pea pods, tree nuts such as walnuts, avocado,
chiles are all fruits. In most cases, the fruits used are those that are
high. in natural sugar content.
An organ that develops from the ovary of a flowering plants and contains one or more seeds. A fruit in botanical term, is the part of the plant that bears the seeds such as cucumbers, squash, green beans, eggplant, okra, pea pods, tree nuts such as walnuts, avocado, chiles are all fruits. In most cases, the fruits used are those that are high. in natural sugar content.
Fruits
Fruits that are grown in tropical
climates that won’t tolerate frost.
Examples include figs, dates, kiwis,
mangos, bananas, papayas,
pomegranates, guava, star fruit, and
passion fruit.
Fruits that are grown in tropical climates that won’t tolerate frost. Examples include figs, dates, kiwis, mangos, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.
Tropical Fruits
bitter or unpleasant aromas fade, and
attractive aromas develop. With few exceptions,
this happens only before harvest.
bitter or unpleasant aromas fade, and attractive aromas develop. With few exceptions, this happens only before harvest.
Aroma
sugar content increases. Some sugar
comes from the plant before harvest, and some
results as stored starches in the fruit breakdown.
sugar content increases. Some sugar comes from the plant before harvest, and some results as stored starches in the fruit breakdown.
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cell walls breakdown. This
releases juices and makes fruit softer.
cell walls breakdown. This releases juices and makes fruit softer.
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many fruits are green when immature and
turn red, orange, purple, or other color when ripen.
many fruits are green when immature and turn red, orange, purple, or other color when ripen.
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Classifcation of
Fruits 7
Classifcation of Fruits 7
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An orchard fruit that grows on small gnarled trees that ripen during
summer to late fall.
• Some varieties are best eaten soon after harvest, while other
varieties develop a sweeter, more rounded balanced flavor with
several months’ cold storage
An orchard fruit that grows on small gnarled trees that ripen during summer to late fall. • Some varieties are best eaten soon after harvest, while other varieties develop a sweeter, more rounded balanced flavor with several months’ cold storage
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4 Apples Varieties
4 Apples Varieties
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have a pale yellow skin and ivory
flesh. They are sweet , crisp and juicy but they tend to
be bland and soft when baked or cooked.
have a pale yellow skin and ivory flesh. They are sweet , crisp and juicy but they tend to be bland and soft when baked or cooked.
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are crimson and thick-skinned and are
often waxed. They are good, flavorful eating apples if
eaten fresh.
are crimson and thick-skinned and are often waxed. They are good, flavorful eating apples if eaten fresh.
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bright green, one of the most popular
eating apples with a white, juicy, sweet-tart flesh.
bright green, one of the most popular eating apples with a white, juicy, sweet-tart flesh.
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apples that are best for just eating. It is
very sweet and has a very strong flavor but are not
suitable for baking or cooking on its own.
apples that are best for just eating. It is very sweet and has a very strong flavor but are not suitable for baking or cooking on its own.
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has a delicate flavor and gives additional
moisture to cakes, quick breads and cookies.
has a delicate flavor and gives additional moisture to cakes, quick breads and cookies.
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is a thick paste made by slowly cooking
down apples, usually without sugar. The
resulting spread is amber-colored and thick
enough to be spread. It is often used as
simple filling for cakes, cookies and other
pastries as well as an ingredient in many
baked goods.
is a thick paste made by slowly cooking down apples, usually without sugar. The resulting spread is amber-colored and thick enough to be spread. It is often used as simple filling for cakes, cookies and other pastries as well as an ingredient in many baked goods.
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have a texture
like soft fruit leather.
• These are dried by taking some fruit
proper for the purpose, paring and
coring it, and cutting all up into thin
slices, which are threaded upon a string,
and hung in dry airy places, where they
soon get perfectly dry, and are used
for cakes, cookies and breads.
have a texture like soft fruit leather. • These are dried by taking some fruit proper for the purpose, paring and coring it, and cutting all up into thin slices, which are threaded upon a string, and hung in dry airy places, where they soon get perfectly dry, and are used for cakes, cookies and breads.
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look similar to apples but have a plump
bottom and a more slender rounded top. They
have a thin, edible skin but can be pared away
easily.
• They have a subtle but sweet perfumed flavor.
• They go very well with many flavors especially
with chocolate, ginger, nuts, port and other
liqueurs and most wines.
• They are often cooked when used in desserts.
look similar to apples but have a plump bottom and a more slender rounded top. They have a thin, edible skin but can be pared away easily. • They have a subtle but sweet perfumed flavor. • They go very well with many flavors especially with chocolate, ginger, nuts, port and other liqueurs and most wines. • They are often cooked when used in desserts.
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2 Pear Varieties
2 Pear Varieties
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are small, slightly
round and sometimes egg-shaped.
... Fragrant pears are best eaten
when firm; they are crisp, sweet and
juicy with a white flesh.
are small, slightly round and sometimes egg-shaped. ... Fragrant pears are best eaten when firm; they are crisp, sweet and juicy with a white flesh.
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are aromatic
and have a sweet-tart flavor with
delicate floral notes and low acidity.
It is important to note that asian
pears retain their firm texture once
picked and will not soften when
kept in storage.
are aromatic and have a sweet-tart flavor with delicate floral notes and low acidity. It is important to note that asian pears retain their firm texture once picked and will not soften when kept in storage.
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the most popular pear available. It is
ideal for both eating & baking. When ripe, its
green skin turns pale yellow and it becomes very
sweet and juicy.
the most popular pear available. It is ideal for both eating & baking. When ripe, its green skin turns pale yellow and it becomes very sweet and juicy.
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similar to Bartlett but its color is
bright red when ripe.
similar to Bartlett but its color is bright red when ripe.
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has a greenish-brown skin. The flesh is
firmer and slightly less sweet than
other varieties, perfect for baking and cooking
into batters and dough
has a greenish-brown skin. The flesh is firmer and slightly less sweet than other varieties, perfect for baking and cooking into batters and dough
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Are large yellow fruits
similar to a very large,
slightly fattened
apple. They are butter
yellow when ripe.
They are inedible when
raw.
They are usually cooked
slowly.
Quince is high in natural
pectin and are often
used to make jelly, jam
and preserves.
It is an ideal fruit for
baking such as pies,
tarts, bread, puddings,
pastries and compotes.
Are large yellow fruits similar to a very large, slightly fattened apple. They are butter yellow when ripe. They are inedible when raw. They are usually cooked slowly. Quince is high in natural pectin and are often used to make jelly, jam and preserves. It is an ideal fruit for baking such as pies, tarts, bread, puddings, pastries and compotes.
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• Are like small oval peaches and have the same
velvety skin with a color ranging from pale
yellow-orange to orange-red.
• They have a large, smooth stone that falls out
easily as soon as the ripe fruit is halved.
• They have a pronounced honeyed flavor with a
marked acidity that makes them excellent for
both baking and cooking.
• They can be poached, used in pies and tarts
and cooked into jams, preserves and compotes.
• Are like small oval peaches and have the same velvety skin with a color ranging from pale yellow-orange to orange-red. • They have a large, smooth stone that falls out easily as soon as the ripe fruit is halved. • They have a pronounced honeyed flavor with a marked acidity that makes them excellent for both baking and cooking. • They can be poached, used in pies and tarts and cooked into jams, preserves and compotes.
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They grow on delicate stems on small orchard
trees and are usually between the size of the
hazelnut and a walnut.
• Plump, shiny and nearly round, they have a
firm juicy flesh that surrounds a single, hard pit.
They grow on delicate stems on small orchard trees and are usually between the size of the hazelnut and a walnut. • Plump, shiny and nearly round, they have a firm juicy flesh that surrounds a single, hard pit.
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They can be divided into 2 categories:
They can be divided into 2 categories:
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colors are from deep blood-red,
chocolate brown or almost black like the Bing
Cherries
colors are from deep blood-red, chocolate brown or almost black like the Bing Cherries
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are most commonly used for desserts
such as clafouti.
are most commonly used for desserts such as clafouti.
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both sweet and sour are
available but should not be used to substitute
fresh cherries
both sweet and sour are available but should not be used to substitute fresh cherries
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usually used as
dessert topping or a base for filling or sauce.
usually used as dessert topping or a base for filling or sauce.
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these are candied
cherries or glace cherries
these are candied cherries or glace cherries
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pitted and 75-
85% of moisture removed. Can be used for cakes,
cookies, desserts and stuffing.
pitted and 75- 85% of moisture removed. Can be used for cakes, cookies, desserts and stuffing.
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have a soft velvety skin with a
juicy, honey-sweet flesh and a fragrant
summery aroma.
have a soft velvety skin with a juicy, honey-sweet flesh and a fragrant summery aroma.
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All peaches have one large stone at their
hearts. Peaches can be divided into 2
groups:
All peaches have one large stone at their hearts. Peaches can be divided into 2 groups:
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• Available only for a limited
period. They are very delicate
with a sweet subtle flavor.
• They are ideal for poaching.
• Available only for a limited period. They are very delicate with a sweet subtle flavor. • They are ideal for poaching.
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Is a cross between a peach (without the furry skin)
and a variety of plum.
• They are similar to peaches in appearance and
flavor, with a bright yellow –orange skin that becomes
tinged with red when the fruit is ripe. The flesh is
firmer than peach and is slightly acidic.
Is a cross between a peach (without the furry skin) and a variety of plum. • They are similar to peaches in appearance and flavor, with a bright yellow –orange skin that becomes tinged with red when the fruit is ripe. The flesh is firmer than peach and is slightly acidic.
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Their complex flavor, sometimes
honey-sweet makes them ideal for
eating and suitable for baking.
• are smooth-skinned tree
fruits, with one large smooth stone in
the center of its translucent, juicy and
aromatic flesh. They can be small as a
walnut or large as a small apple.
Their complex flavor, sometimes honey-sweet makes them ideal for eating and suitable for baking. • are smooth-skinned tree fruits, with one large smooth stone in the center of its translucent, juicy and aromatic flesh. They can be small as a walnut or large as a small apple.
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can be eaten raw or
may be used in different desserts such as tarts,
crumble, ice creams and compotes.
can be eaten raw or may be used in different desserts such as tarts, crumble, ice creams and compotes.
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they are usually reserved for
pickling, canning and savory dishes as well as
making of brandies and other spirits.
they are usually reserved for pickling, canning and savory dishes as well as making of brandies and other spirits.
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• Are red, shiny, heart-shaped
berries with their tiny seeds on the
exterior.
• They are available year-round,
but their peak season is late spring
to early summer.
• Are red, shiny, heart-shaped berries with their tiny seeds on the exterior. • They are available year-round, but their peak season is late spring to early summer.
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• Are actually clusters of tiny fruits,
each containing a seed.
• Red, black, and yellow (golden) or
white varieties are available.
• Are actually clusters of tiny fruits, each containing a seed. • Red, black, and yellow (golden) or white varieties are available.
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• Also known as bramble berries, resemble raspberries in
form, but are deep purple in color.
• Their peak season is mid- to late summer.
• Also known as bramble berries, resemble raspberries in form, but are deep purple in color. • Their peak season is mid- to late summer.
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• Are bluish-purple berries with a
dusty silver-blue bloom.
• Typically, the smaller berries have
a sweeter, more intense flavor than
the larger berries.
• Are bluish-purple berries with a dusty silver-blue bloom. • Typically, the smaller berries have a sweeter, more intense flavor than the larger berries.
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• Are small round berries
that may be red, black, or
white.
• The red are generally the
sweetest.
• Are small round berries that may be red, black, or white. • The red are generally the sweetest.
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Are shiny red, firm and sour.
Are shiny red, firm and sour.
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Grapes
• Are shiny, smooth skinned, and range in
color from green to deep purple and in
flavor from very sweet to sour.
• They are known as raisins when dried.
• Dried seedless Zante grapes are known
as dried currants.
Grapes • Are shiny, smooth skinned, and range in color from green to deep purple and in flavor from very sweet to sour. • They are known as raisins when dried. • Dried seedless Zante grapes are known as dried currants.
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• The result of a cross between a sweet
orange and a pomelo.
• The result of a cross between a sweet orange and a pomelo.
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• 2 kinds of grapefruit:
• 2 kinds of grapefruit:
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A.k.a. dwarf oranges or dwarf lemons.
• The smallest of the citrus family.
• The skin of the kumquat is sweet and
flavorful while the flesh is tart and
slightly dry.
• They make very good marmalades and
also good for poaching or preserved in
syrup or alcohol.
A.k.a. dwarf oranges or dwarf lemons. • The smallest of the citrus family. • The skin of the kumquat is sweet and flavorful while the flesh is tart and slightly dry. • They make very good marmalades and also good for poaching or preserved in syrup or alcohol.
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• One of the most versatile fruit in the
kitchen. They are the sourest of the
citrus family with an intense,
bright fruity flavor.
• In baking and dessert cookery, it is
most commonly the pungent juice and
the flavorful skin of the lemon that are
used.
• One of the most versatile fruit in the kitchen. They are the sourest of the citrus family with an intense, bright fruity flavor. • In baking and dessert cookery, it is most commonly the pungent juice and the flavorful skin of the lemon that are used.
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Are grown exclusively
in California and rarely exported
outside.
Are grown exclusively in California and rarely exported outside.
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They are small, round or oval about
a size of a golf ball, with a thin vibrant
green skin and a pulpy pale green
flesh.
• They go very well with macadamia,
coconuts, white chocolate, ginger and
cream.
They are small, round or oval about a size of a golf ball, with a thin vibrant green skin and a pulpy pale green flesh. • They go very well with macadamia, coconuts, white chocolate, ginger and cream.
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Originally, all oranges were
sour and acidic as lemons, but
have been bred over a period of
years to accentuate their
succulence and sweetness.
• Those that ripen during the
spring and summer are
generally more sour that those
that ripen on the late season.
Originally, all oranges were sour and acidic as lemons, but have been bred over a period of years to accentuate their succulence and sweetness. • Those that ripen during the spring and summer are generally more sour that those that ripen on the late season.
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bitter but
intensely flavorful orange that is grown
in Spain. This is best for making
marmalades and other preserves.
bitter but intensely flavorful orange that is grown in Spain. This is best for making marmalades and other preserves.
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sweeter than
the Seville and are very juicy.
sweeter than the Seville and are very juicy.
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oranges that have a
red-tinged flesh. They are available only
for a limited time and are great for
baking. They are best for making dessert
oranges, candied blood orange and
tarts.
oranges that have a red-tinged flesh. They are available only for a limited time and are great for baking. They are best for making dessert oranges, candied blood orange and tarts.
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Are smaller sweeter
mandarins. They have a thin, easy-
to-peel skin and plump, juicy
segments that is perfect for eating,
candying and for salads and
compotes.
• They are grown in warm sub-
tropical regions such as South China,
Morocco and Spain.
Are smaller sweeter mandarins. They have a thin, easy- to-peel skin and plump, juicy segments that is perfect for eating, candying and for salads and compotes. • They are grown in warm sub- tropical regions such as South China, Morocco and Spain.
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• are tiny, bright oranges similar to
mandarins but are a cross between
the bitter Seville orange and
tangerine.
• They are not sour but intensely
sweet almost candy-like when ripe
and fresh.
• They are best eaten on their own,
candied whole or incorporated into
fruit salads and compotes.
• are tiny, bright oranges similar to mandarins but are a cross between the bitter Seville orange and tangerine. • They are not sour but intensely sweet almost candy-like when ripe and fresh. • They are best eaten on their own, candied whole or incorporated into fruit salads and compotes.
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• They are native to Africa but are
now cultivated in other counties. It is
not commonly used by gourmets as
their pulpy texture is excessively
watery and only mildly sweet and
flavorful.
• They are commonly associated with
Barbeques and picnics.
• They are native to Africa but are now cultivated in other counties. It is not commonly used by gourmets as their pulpy texture is excessively watery and only mildly sweet and flavorful. • They are commonly associated with Barbeques and picnics.
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are usually picked under
ripe to ensure that the fruit does
not become damaged or too ripe
before reaching its consumers.
are usually picked under ripe to ensure that the fruit does not become damaged or too ripe before reaching its consumers.
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Large oval, melon-like tropical fruits with a yellowish flesh
Large oval, melon-like tropical fruits with a yellowish flesh
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• Originally native to some parts of
Asia but are now grown in the
Mediterranean, Central and South
America as well as California.
• They are often dried to prolong its
shelf-life
• Originally native to some parts of Asia but are now grown in the Mediterranean, Central and South America as well as California. • They are often dried to prolong its shelf-life
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This tropical fruit comes in two main types:
• , with a skin that ranges from green to orange
to red
• that is more uniform yellow when
ripe
This tropical fruit comes in two main types: • , with a skin that ranges from green to orange to red • that is more uniform yellow when ripe
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• The edible, juicy, collective fruit of
a tropical plant that develops from a
spike or head of flowers and is
surmounted by a crown of leaves.
• The edible, juicy, collective fruit of a tropical plant that develops from a spike or head of flowers and is surmounted by a crown of leaves.
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Are the fruit of the palm,
native to Asia but is also grown in India
and South America.
• It goes very well with any type of
chocolate or any other tropical flavor.
Are the fruit of the palm, native to Asia but is also grown in India and South America. • It goes very well with any type of chocolate or any other tropical flavor.
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has been combined with
powdered sugar. Best for making cookies, some
cakes, icings, decorations and many confection
has been combined with powdered sugar. Best for making cookies, some cakes, icings, decorations and many confection
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can be used in sweet or
savory recipes. There is no need to adjust the
amount of sugar in the recipe.
can be used in sweet or savory recipes. There is no need to adjust the amount of sugar in the recipe.
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can be made by
soaking freshly grated coconut meat in an
equal portion of warm water. The solids are
squeezed through several layers of
dampened cheesecloth. The result is a thick,
rich creamy liquid that goes very well with
hot chillies, vanilla beans and bananas.
can be made by soaking freshly grated coconut meat in an equal portion of warm water. The solids are squeezed through several layers of dampened cheesecloth. The result is a thick, rich creamy liquid that goes very well with hot chillies, vanilla beans and bananas.
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s simply a richer, thicker
version made by using four parts grated
coconut and one part water. It may be
further enriched by using cow’s milk in place
of water.
s simply a richer, thicker version made by using four parts grated coconut and one part water. It may be further enriched by using cow’s milk in place of water.
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should not be confused
with coconut cream. It is basically coconut
cream, sweetened with a high portion of sugar
and stabilized with the addition of emulsifiers
and preservatives. This is usually used to make
tropical drinks such as Pina Colada and
sometimes in frozen desserts.
should not be confused with coconut cream. It is basically coconut cream, sweetened with a high portion of sugar and stabilized with the addition of emulsifiers and preservatives. This is usually used to make tropical drinks such as Pina Colada and sometimes in frozen desserts.
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is coconut meat that has
been tightly condensed into blocks. It is meant
to be grated or crumbled into warm liquids
where it dissolves and becomes rehydrated.
is coconut meat that has been tightly condensed into blocks. It is meant to be grated or crumbled into warm liquids where it dissolves and becomes rehydrated.
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is a sweet natural sugar
obtained from the sap of the coconut palm. It is
very moist, more like a paste than
granulated. This is mostly used in desserts and
confectionery.
is a sweet natural sugar obtained from the sap of the coconut palm. It is very moist, more like a paste than granulated. This is mostly used in desserts and confectionery.
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• Is an oval, lemon-sized fruit with a thick, prickly skin that is green when under
ripe but becomes red-brown or purple-brown when ripe. They are cultivated in
tropical and subtropical regions around the world such as Australia and the
Mediterranean as well as the Americas.
• Almost matching the color of itself, prickly pears taste like a strawberry and
raspberry hooked up.
• Is an oval, lemon-sized fruit with a thick, prickly skin that is green when under ripe but becomes red-brown or purple-brown when ripe. They are cultivated in tropical and subtropical regions around the world such as Australia and the Mediterranean as well as the Americas. • Almost matching the color of itself, prickly pears taste like a strawberry and raspberry hooked up.
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• a.k.a. custard apples. The flesh is soft
almost like custard with a sweet and
tropical flavor. It goes very well with
pineapple, vanilla, papaya and banana.
• May be used in fruit salads, smoothies,
sorbets, salad dressings, and dessert
sauces.
• a.k.a. custard apples. The flesh is soft almost like custard with a sweet and tropical flavor. It goes very well with pineapple, vanilla, papaya and banana. • May be used in fruit salads, smoothies, sorbets, salad dressings, and dessert sauces.
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• A large fruit weighing up to 8 –
10 lbs. with sharp olive green
spikes covering its surface. The
ivory flesh is creamy and sweet,
with a delicate and almost floral
flavor. It is used to flavor
custards, ice creams and
mousses . It is rarely used due to
its offensive aroma.
• A large fruit weighing up to 8 – 10 lbs. with sharp olive green spikes covering its surface. The ivory flesh is creamy and sweet, with a delicate and almost floral flavor. It is used to flavor custards, ice creams and mousses . It is rarely used due to its offensive aroma.
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Are apple-sized, round tropical fruits.
It is slightly sweet, pleasantly acidic.
It can be used raw and it goes very
well in combination with ginger,
cream, sweet spices, citrus fruits and
other tropical fruits. Its flavor is
enhanced by baking or cooking.
Are apple-sized, round tropical fruits. It is slightly sweet, pleasantly acidic. It can be used raw and it goes very well in combination with ginger, cream, sweet spices, citrus fruits and other tropical fruits. Its flavor is enhanced by baking or cooking.
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Cultivated in South China and
remains one of its most popular
fruits. The flesh is translucent and
the flavor is sweet and delicate. It
can be used in creams, ices and fruit
compotes and especially good with
ginger, spices and coconut.
Cultivated in South China and remains one of its most popular fruits. The flesh is translucent and the flavor is sweet and delicate. It can be used in creams, ices and fruit compotes and especially good with ginger, spices and coconut.
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It is a round, kiwi-sized fruit with a tough, inedible
shell or skin. Inside the shell is a mass of tiny seeds,
each suspended in bright yellow, green or orange
gelatinous juice. The seeds are edible and add a
peppery bite and striking visual element to many
desserts but are often removed before the intensely
flavored juice is used.
It is a round, kiwi-sized fruit with a tough, inedible shell or skin. Inside the shell is a mass of tiny seeds, each suspended in bright yellow, green or orange gelatinous juice. The seeds are edible and add a peppery bite and striking visual element to many desserts but are often removed before the intensely flavored juice is used.
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• Has a rough crimson exterior than
contains red and white seeds with a
sweet and tangy flavor. They are
commonly used in Middle Eastern
savory dishes.
• Has a rough crimson exterior than contains red and white seeds with a sweet and tangy flavor. They are commonly used in Middle Eastern savory dishes.
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