Day 5 - Berries, Stone Fruit, Citrus, Bananas, Melons

8/8/2019 Day 5 - Berries, Stone Fruit, Citrus, Bananas, Melons

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Unit 12 Berries, rapes,

Stone Fruit and

Citrus Based upon lectures and assigned

readings, you should, by the end of

this class, be able to«

Visually recognize and use proper

terms to refer berries, grapes, stone

fruit and citrus as presented in labsessions;

List and explain the selection factors

when purchasing berries, grapes,



Unit 12 Berries, Grapes,

Stone Fruit and Citrus

Compare and contrast the members of

the following family groups based onpotential culinary use. Focus on

similarities and/or differences in terms

of identity, texture, flavor and

suitability for use in a variety of applications.



Key Terms Ambering

Slip

Ripe

Bloom

Ground color

Regreening

Russeting

Volatile oils

Shatter



Unit 12 CitrusOranges

Juicing

Valencia, Hamlin Eating

Navel, Cara Cara

Mandarin

Clementine, Tangerine,Tangelo

Grapefruits

White, Red, Pink

LemonsStandard, Meyer

Limes

Standard, Key, Kaffir,

Yuzu Specialty

Blood, Kumquat,Seville, Uniq Fruit



Unit 12 Selection Factors-Citrus Firm, evenly shaped fruits.

Brightly colored skin, minimal russeting

Heavy for their size.

Thin, smooth-skinned fruits have more juice

than coarse-skinned ones.

Citrus fruits should have a pleasant citrus

aroma.



Selection Factors - Citrus Rough, ridged or wrinkled skin can also be an

indication of thick skin, pulpiness and lack of

juice. Skin defects such as scale, scars, thorn

scratches, or discoloration usually do not

effect the eating quality of the fruit. Dull, dry skin and spongy texture indicate

aging and deteriorated eating quality.

No cuts, punctured skins or very soft spots.



Selection - Citrus Citrus is required by strict market regulations to be

well-ripened before being harvested and shipped outof the producing state; thus skin color is not a

reliable index of quality, and a greenish cast or greenspots do not necessarily mean that the citrus isimmature.

Often fully ripened citrus will turn greenish, called"regreening", especially late in the marketing season.

Some citrus are artificially colored to enhance theappearance of the fruits. This practice has no effecton flavor, but artificially colored fruits must be

labeled "color added."



Orange, Juicing



Orange, Eating, Navel



Orange, Eating, Cara Cara



Mandarin, Clementine



Mandarin, Tangerine



Mandarin, Tangelo, Mineola



Specialty, Blood Orange



Specialty, Kumquats*

*Shown with a juice orange for scale



Specialty, Uniq Fruit



Specialty, Seville Orange



Grapefruit: White, Red, Pink



Lemon: Standard & Meyer



Pomelo



Lime: Standard, Key, Kaffir, Yuzu

K affir

Yuzu

Standard

K ey



Selection Factors - Grapes

Properly handled grapes exhibit a healthy ³bloom´ onthe surface without mold or leaking fruit.

Firmly attached to predominantly green, pliable stems,

with minimal shatter. Dried out brown stems are a signof age and/or poor handling.

All types should appear plump, firm, deeply anduniformly colored throughout.

Bleached areas around the stem or grapes lacking fullcolor are likely to be immature and not fully flavored.

Grapes that are well ripened are ³ambered´ (yellowishcast or straw colored tinge most pronounced near thestem).



Grapes: Green, Red, Black



Grapes, Specialty:

Concord & Champagne



Unit 12 ± Berries Blueberry

Strawberry

Raspberry

Blackberry

Gooseberry Cranberry

Currants



Selection Factors - Berries

All berries should appear plump, firm, deeplyand uniformly colored throughout.

Dull, uneven coloration (white or green areas,especially directly beneath the stem) indicatesimmaturity.

No attached stems or leaves (with the

exception of strawberries).

No mold growth or leaking berries.Packaging material should not show

significant staining.



Blueberry



Strawberry



Raspberry



Blackberry



Gooseberry



Cranberry



Currants: Red, Black, White



Unit 12 ± Stone Fruit Nectarine

Yellow or White

Peach

Yellow or White

Plum

Green, Red, Black, Italian

Apricot Sweet Cherry

Sour Cherry

Specialty

Pluot

Aprium ³Donut-Type´

Peach



Selection Factors for Stonefruit Stonefruit should be firm,

plump, uniform and richlycolored with a slight softeningalong the crease (if applicable).

Peaches and nectarines shouldhave a full yellow-orange (or white to ivory) ground color with no green shades, particularly near the stem end.

Plum color should be dark andwell developed, indicative of variety.

The most important indication of good flavor and maturity insweet cherries is dark, even color with bright, glossy, plump-looking surfaces. The Bing

variety should range from deepmaroon or mahogany red to black, for richest flavor. Lambertand Morello cherries should bedark red. Queen Anne areyellowish with a red-orange blush.

Fruit should not exhibit evidenceof shriveling, bruises, mealytexture, discoloration or browning of the flesh.

Do not store unripe stonefruit between 36-46°F.



Nectarine



Peach



Plum



Apricot



Sour Cherry



Specialty Stone Fruits

Apriums

Pluots

³Donut-type´ Peach



Unit 12 Study Questions

1. Strawberries with white shoulders are of what quality?

2. What are the ripening characteristics of the berry category?

3. A light grayish "bloom" on blueberries indicates .

4. A light green blush present on grapefruit and oranges,normally is a sign of:

5. Citrus fruits are likely to have high juice content if

they_____.6. Is skin color a reliable indication of quality for citrus fruits?

7. What is the skin color between the red blush areas on peachesand nectarines called? And what does it indicate?



Unit 13 ² Bananas, Melons, Specialty

Fruits, Nuts and Seeds

Based upon lectures and assigned readings, you

should, by the end of this class, be able to« Visually recognize and use proper terms to

refer to bananas, melons and specialty fruits,

nuts, seeds and legumes as presented in lab

sessions;



Unit 13 ² Bananas, Melons,

Specialty Fruits, Nuts and Seeds

List and explain the selection factors whenpurchasing bananas, melons, specialty

fruits, nuts, seeds and legumes;

Describe basic storage considerations for

nuts, seeds and legumes;



Unit 13 ² Bananas, Melons,

Specialty Fruits, Nuts and Seeds

Compare and contrast the members of the

following family groups based on potential

culinary use. Focus on similarities and/or

differences in terms of identity, texture,

flavor and suitability for use in a variety of applications.



Banana and Plantain Banana

Standard or

common

Plantain



Selection Factors

Bananas and Plantains Bananas which are firm,

bright in appearance, and

free from bruises or other

injury.

The stage of ripeness is

indicated by the skin color.

Bananas with green tips or

with practically no yellowcolor have not developed

their full flavor potential.

Bruised fruit (which means

rapid deterioration and

waste); discolored skins (a

sign of decay).

A dull, grayish, aged

appearance (showing the

bananas have been exposed

to cold and will not ripen properly). Store above

60° with adequate air

circulation.



Melons Cantaloupe

Galia

Honeydew

Casaba

Charentais (French

Breakfast Melon)

Cranshaw

Watermelon



Cantaloupe



Galia



Selction Factors

Smooth-Skin Melons Maturity is shown by a

waxy feel and a yellowishwhite to creamy rind color (honeydew should nothave green or stark whitecolorations).

Well-shaped, spherical

and heavy for size.

Ripeness in bothsmooth and netted-skinned melons is

shown by a slightsoftening at the blossom end and thedevelopment of a

characteristic melonaroma.



Honeydew



Casaba



Charentais (French Breakfast Melon)



Cranshaw



Watermelon-Red and Yellow Well developed ground color indicates maturity/ripeness onwatermelon (no pale green or

white underside). Watermelons should havesmooth, bright rinds, free frombruises, soft spots or cracks.



Specialty FruitsFigs

Black Mission

Brown Turkey Kadota

Guava

Mango

Standard

Ataulfo

Papaya

Passion Fruit

Persimmon

Fuyu

Hachiya

Pineapple

Pomegranate Starfruit (Carambola)



Figs

BlackMission

Kadota

Brown

Turkey



Guava



Papaya

Ripe Stage Unripe Stage



Persimmon

There are twovarieties: the dark orange,

acorn-shaped Hachiya andthe light orange, flat-

bottomed Fuyu.

The Hachiya has hightannic acid content and

needs to be fully ripened before use.Fuyu Hachiya



Pomegranate



Starfruit

Day 5 - Berries, Stone Fruit, Citrus, Bananas, Melons

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