Fruits and Vegetables Classification

Study Notes

Classification of Fruits and Vegetables

Berries: Small, juicy fruits with skin; examples include blackberries and blueberries.
Drupes: Fruits with an outer skin covering; includes cherries, apricots, peaches, and nectarines.
Pomes: Feature a central seed-containing core; common examples are pears and apples.
Citrus Fruits: Characterized by a thick outer rind and a thin membrane that separates the fruit into sections.

Other Categories of Fruits

Melon: Large, juicy fruits with thick skin and many seeds.
Tropical Fruits: Grown in warm, exotic climates.

Types of Vegetables

Bulb: Includes vegetables like garlic and onion.
Flower: Comprises broccoli, cauliflower, and artichoke.
Fruits: Vegetables like tomatoes, eggplant, peppers, pumpkins, and squash are botanically classified as fruits.
Stem: Examples are celery and asparagus.
Leaves: Includes lettuce, spinach, cabbage, and Brussels sprouts.
Seeds: Comprised of peas, corn, and beans.
Tubers: Potatoes fall into this category.
Roots: Includes beets, carrots, parsnips, radishes, and turnips.

Potato Classification

Potatoes are classified based on appearance and purpose:
- All-purpose: Good for baking and boiling.
- Baking: Russet potatoes, which break apart easily.
- New potatoes: Sent to market immediately after harvest.
- Round red varieties: Suitable for boiling, frying, and salads.

Nutritional Compounds in Vegetables

Flavones: Found in white vegetables; are water-soluble and can darken if overcooked.
Anthocyanin: Present in red vegetables; preserves their color when vinegar or lemon juice is added during cooking.

Cooking Techniques for Fruits and Vegetables

Use minimal water to cook vegetables to retain nutrients; methods include:
- Simmering or steaming
- Baking (e.g., potatoes)
- Frying (sautéing, fritters)
- Broiling
- Microwaving
- Grilling

Fruit Ripeness

Underripe Fruits: Fully sized but not at peak eating quality; example is a firm banana.
Immature Fruits: Not fully matured; can appear small with poor color and texture; won’t improve at room temperature.

Enzymatic Reactions

Enzymatic Browning: The darkening of fruits exposed to air; can be prevented by dipping in citrus juice (lemon, orange, grapefruit, or pineapple juice).

Cooking Fruits

Cooking allows using overripe fruits; for instance, ripe bananas can be made into banana bread.
During cooking, the following occurs:
- Cellulose softens for easier digestion.
- Color changes and heat-sensitive nutrients may be lost.
- Flavor becomes less acidic and more mellow.
- Adding water can help retain water-soluble nutrients.

Cooking in Liquid

Cooking fruits in water will cause them to lose their shape.
Cooking in sugar syrup (2:1 water to sugar) will help retain their shape when cooked at low temperatures.

Baking Techniques

Baking fruits tenderizes them while maintaining their shape, particularly when baked in their skins.

Broiling and Grilling Fruits

Fruits are cooked under direct heat, often sprinkled with sugar to create a caramelized texture; common examples include bananas and pineapples.

Frying Fruits

Cooking fruits through deep frying is known as making fritters.

Description

Test your knowledge on the classification of various fruits and vegetables with this flashcard quiz. Learn about different types such as berries, drupes, pomes, and citrus fruits. Enhance your understanding of botany and nutrition with this interactive set of flashcards.