GROUP III

Candice Dale Donagift L. Reyes Charmaine Inoferio Franz David Orita Liezel C. De Geron John Ellie N. Edao

FRUITS
The

fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, as apples oranges, grapes, strawberries, juniper berries and bananas.
a

fruit is a structure of a plant that contains its seeds.

CLASSIFICATION OF FRUITS
Simple Fruits
Simple fruits could be either dry or fleshy and result from the ripening of a compound or simple ovary with only one pistil.
masocarp and endocarp very fleshy. Ex. Grapes, banana

Berries- they are fruits with very soft epicarp with the

Hesperidiums they are fruits containing fleshy

stuff between the endocarp and the seeds. Carpels are close. Ex. Lemon, orange.

Pepos- they are fruits that come from an inferior

ovary with the outher part of the pericarp stiffened. Ex. Melon

 Drupes or stones- they are fruits with a fleshy mesocarp

and a stoned like stiffened endocarp, where the seed is . Ex. Peach, plum, olive , almond.

Pomes- they are fruits with soft mesocarp a coriaseous

endocarp. They become thean inferior ovary. Ex. Apple, pears.

Aggregate Fruits
An aggregate fruit is otherwise called as etgerio, develops from a flower with the numerous simple pistils. Polydrupes: they are a.g fruits that combined several
drupes at the same time. Ex. Strawberry and black berries .

Multiple Fruits
A multiple fruit is formed from a cluster of flowers called an inflorescence. Ex. Figs and pineapple, mulberry

Accessory Fruits
Accessory fruits are composed of material not just form the ovary but also participate to form other parts of the flower such as the receptacle.

THE PART OF THE FRUIT

Pericarp layers
The pericarp itself is typically made up of three distinct layers: the exocarp, which is the most-outside layer or peel, the mesocarp, which is the middle layer or pith, and the endocarp, which is the inner layer surrounding the hollowed ovary or the containing seeds.

Endopericarpal layer
The endopericarpal layer is the layer between the endocarp and the hemispherical diploid organism.

Exocarp
Exocarp (Gr. "outside" + "fruit"), is a botanical term for the outermost layer of the pericarp (or fruit).

Mesocarp
Mesocarp (Gr. "middle" + "fruit") or Sarcocarp ("flesh" + "fruit"), is the botanical term for the succulent and fleshy middle layer of the pericarp of drupaceous fruit, between the exocarp and the endocarp; it is usually the part of the fruit that is eaten.

Endocarp
Endocarp (Gr. "inside" + "fruit"), is a botanical term for the inside layer of the pericarp (or fruit), which directly surrounds the seeds. It may be membranous as in citrus where it is the only part consumed, or thick and hard as in the stone fruits of the family Rosaceae such as peaches, cherries, plums, and apricots.

MARKET FORM
FRESH FRUITS
Many fruits are "fleshy" and contain sugars which attract animals that then disperse the enclosed seeds to the new locations.

Fruit preserves
are fruits, or vegetables, that have been prepared and canned or sealed air-tight for long term storage. Chutney- chutney is a pungent relish of Indian origin made of fruit, spices and herbs.

Confit, which is the past participle form of the French verb "confire" or "to preserve", is most often applied to preservation of meats, especially poultry and pork, by cooking them in their own fat or oils and allowing the fats to set.

Confit-

Conserves-

A conserve is a jam made of fruit stewed in suga r.

Fruit butter- refers to a

process where the whole fruit is forced through a sieve or blended after the heating process

Fruit curd- Fruit

curd is a dessert topping and spread usually made with lemon, lime, orange, or raspberry.

Fruit spread- Fruit

spread refers to a jam or preserve with no added sugar

Jam- Jam contains both fruit

juice and pieces of the fruit's flesh,[however some cookbooks define jam as cooked and gelled fruit purees.

Jelly - Jelly is a clear or

translucent fruit spread made from sweetened fruit juice and set using naturally occurring pectin.

Marmalade- marmalade is
a sweet preserve with a bitter tang made from fruit, sugar, water, and a gelling agent.

Dried fruit - is fruit where a

large portion of its original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.

Juice- Juice is prepared by

mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents.

Powdered Fruit

Ice cream Fruit

Candied Fruit- Fruit preserved by

being cooked and soaked in a sugar syrup.

Fruits are generally high in fiber, water, vitamin C and sugars, although this latter varies widely from traces as in lime, to 61% of the fresh weight of the date. Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease (especially coronary heart disease), stroke, Alzheimer disease, cataracts, and some of the functional declines associated with aging.

NUTRITIONAL VALUE OF FRUIT

Diets that include a sufficient amount of potassium from fruits and vegetables also help reduce the chance of developing kidney stones and may help reduce the effects of bone-loss. Fruits are also low in calories which would help lower ones calorie intake as part of a weight loss diet.

ENGLISH TERM OF FRUITS

ENGLISH TERM OF FRUITS

English fruit apple balsam apple star apple Tagalog prutas mansanas ampalaya kaimito

sugar apple
avacodo

atis
abukado

English

Tagalog

apricot banana blackberry black berries cherry coconut

aprikot saging lumboy duhat seresa niyog

cucumber date
fig

pipino ratiles
igos

English

Tagalog

gooseberry grape grapefruit guava jack fruit lanson citrus lemon lime orange tangerine makopa

gusberi ubas kahel bayabas langka lansones sitrus limon, kalamansi apog dalanghita tangherina makopa

English

Tagalog

mango nut cashew chestnut peanut pecan walnut olive papaya passion fruit peach pear

mangga pili keshew kastanyas mane pekan wolnat oliba papaya simbuyo ng damdamin ng prutas melokoton peras

pineapple

pinya

English

Tagalog

plum pomegranate pomelo raspberry rhubarb rock melon santol strawberry tamarid tomato watermelon

sirwelas granada suha prambuwesas ruwibarbo melon santol presas, duhat sampalok kamatis pakwan

METHODS OF COOKING FRUITS

Baking

Boiling

Steaming

Grilling

Roasting

Sauteing

Frying

Tossed

 Barbequing

Poaching

Blanching

Peeling

Slicing

END