What you should know after studying this post

• What are the various types of fruit?
• What factors affect purchasing decisions regarding fruit?
• How should fruit be stored?
• What are various methods for preparing fruit?
• What are various methods for cooking fruit?

Fruit Types

Botanically speaking, a fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds. From a culinary point of view, fruit can be the perfect snack food or the basis of a dessert or colorful sauce or soup, or an addition to meat, fish, shellfish, or poultry. The fruit group offers an amazing variety of colors, flavors, and textures that can inspire incredible creativity in the kitchen.

Fruit is often used in sweet dishes, such as puddings, pies, and jellies. It can also be found in salads or appetizers. The acidity of fruit is used to cut the richness of meats like pork and duck, or brighten the delicate flavor of fish and veal. Fruit is both delicious and nutritious. The sweetness of fruit comes from fructose (FROOK-tose), a natural form of sugar.

Fruit can be purchased in a variety of market forms (“market form” is just a fancy way of saying “how something is sold):

• Fresh-including whole and cut up
• Frozen
• Canned
• Dried

Fruits are grouped by growing season and location. The three main groups of fruit are summer, winter, and tropical or exotic.

Summer Fruits

Summer fruits ripen in the summer (depending on your region and climate) and include berries, cherries, grapes, melons, peaches, nectarines, plums, and pears. Most summer fruits are delicious when eaten in their whole form and are also popular baked or cooked in different recipes.

Drupes, the Subcategory of Fruit

Fruits that have a central pit enclosing a single seed are known as drupes. Cherries, plums, peaches, nectarines, and apricots are examples of drupes. So are olives, avocados, coconuts, and several nuts, like almonds, pistachios, walnuts, pecans, and cashews.

Winter Fruits

Although summer fruits are plentiful, winter fruits also offer a good selection that provide plenty of nutrition and great flavors. Winter fruits ripen in the winter (depending on your region and climate) and include apples and citrus fruits, such as oranges, grapefruit, lemons, limes, and tangerines.

Tropical Fruits

Tropical fruits are named for the tropical climatic conditions under which they are grown. None of these fruits can tolerate frost. Tropical fruits include dates, kiwis, mangoes, bananas, papayas, pomegranates, guava, star fruit, and passion fruit.

Purchasing Fruit

How do you know when fruits and vegetables are fresh and of a high quality? Characteristics of freshness vary from one item to another, but there are some common traits. Fruits should be plump and free of bruises, mold, brown or soft spots, and pest damage. Any attached leaves should be firm and not wilted. Overall, the color and texture should be appropriate to the particular type of fruit or vegetable. Selecting local, in-season fruits whenever possible is one way to increase your chances of finding fruits of the highest quality.

Some fruits, such as bananas, apples, pears, and grapes, are available all year. The quality, degree of ripeness, and price vary with the season. Other fruits, such as peaches, plums, mangoes, and berries, have a specific growing season. Knowing the growing season for a particular fruit is important. During its growing season, the fruit is plentiful, the quality is higher, and the price is usually lower. Some operations have seasonal menus that are based on what is fresh and locally available. Many guests today have shown an interest in eating local produce and supporting the restaurants that serve it.

Fruits are sold by weight or by count and are packaged in containers that are referred to as flats, crates, or bushels, to name a few. When selecting fruits for purchase, consider the following:

• Seasonality: Is the fruit in season?
• Ripeness: Is the fruit ripeness appropriate for the recipe?
• Price: Is the fruit priced appropriately for the intended use?

Other factors that could affect the purchasing decisions an operation makes include the following:

• Recipe requirements: Many standardized recipes identify the specific varieties and market forms needed.
• Staff skills: Highly skilled food handlers con handle natural, uncut produce efficiently. Food handlers with fewer skills in peeling and cutting will often need to use processed products.
• Vendor: Purchasers must spend time to find the vendor that best meets an operation’s needs .

Fruit Grading

The U.S. Department of Agriculture (USDA) has developed quality grades for fresh fruits and canned fruits. Quality grades are like a rating system based on quality standards-the better the quality of the fruit, the higher the quality grade assigned to it. The quality is based on a combination of size, color, shape, texture, and defects. The price is also usually higher for the best grades.

Fresh fruits are graded before shipping. USDA grades (from highest to lowest) for fresh fruits include

• U.S. Extra Fancy,
• U.S. Fancy,
• U.S. No. 1,
• U.S. No. 2, and
• U.S. No. 3.

Most fruits purchased for foodservice operations are U.S. Fancy. Fruit with lower grades can be used in dishes such as baked pies, puddings, jams, jellies, and cobblers, where the appearance of the fruit is not as important.

Canned products have a different system than fresh fruit.

Canned fruit rated U.S. Grade A Fancy have the highest quality. This means that the fruits’ colors and flavors are excellent and their sizes and shapes are perfectly uniform. U.S. Grade B Choice fruits are rated second best, which means that their overall colors and flavors are average. U.S. Grade C Standard means that the fruit’s quality is poor. Some of the pieces may be bruised and mushy and have several imperfections.

Storing Fruit

All fruits must be properly stored to keep from spoiling. Many ripe fruits, except for bananas, can be stored at 41 °F or lower. Under the best circumstances, fruits should be stored in their own refrigerator, separate from vegetables.

Certain fruits (including apples, bananas, and melons) emit ethylene (ETH-el-leen) gas, which causes fruits to ripen. While this increases ripening in some unripe fruits, it also causes ripe fruits and vegetables to spoil. Ethylene-producing fruits should be stored in sealed containers if separate refrigeration or storage is not available.

Another reason to store fruits and vegetables separately is because some produce items, such as onions or garlic, give off odors that taint the natural, delicate flavors of dairy items stored nearby.

Most fruits need to be kept dry because excess moisture causes produce to spoil quickly. To keep moisture down, use the fruit bins in refrigerators, which have lower humidity than the rest of the refrigerator; do not wash fruit until just before using it; and do not store it in tightly closed plastic bags. Fruit that needs to ripen should be stored at a room temperature of 65°F to 70°F. Some citrus fruits have a longer life, but most restaurants limit the storage of citrus produce items to three weeks.

Washing Fruit

Cleaning is the first step in preparing fruits. It is important to wash fruit for the following reasons:

• The skin on fruit can carry a number of pathogens.
• Fruits are exposed to chemicals, dirt, animals, and pests while growing and while being prepared for sale.

There are special solutions available for cleaning fruits, but you should wash fruits as dose to preparation time as possible.

• Use cold water and a gentle touch to avoid bruising fruits while handling them.
• Use a brush on fruits with heavy rinds to scrub away any residue on the skin.

Preparing Fruit

Fruits often need to be prepared before they are served. Different fruits are prepared in different ways. Preparation includes removing skins, removing cores, removing seeds and stones (pits), zesting, and removing stems:

• Remove skins: Some fruits, such as papayas and apples, must be peeled with a peeler or a paring knife: carefully cut into the fruit just below the skin, and cut away long strips of peel. Sturdier fruits like pineapples are stood on end, and the peel is cut away with a utility or chef’s knife.
• Remove cores: Pineapples are halved lengthwise, and the core is cut out with a knife. To core apples and pears, scoop out the seeds with a parisienne scoop and use a paring knife to remove the slender core that runs from the stem end to the blossom end.
• Remove seeds and stones (pits): To seed fruits with large cavities, like papayas or melons, cut the fruit in half and scoop out the seeds with a spoon, taking care to remove as little flesh as possible. To seed citrus fruits, such as oranges or lemons, cut the fruit horizontally and remove the seeds with the tip of a paring knife. To remove cherry stones, use a cherry pitter. Both hand tools and larger hopper-based devices are available. For other stone fruits, cut vertically through the fruit and twist the two sides of the fruit apart. The stone (pit) can then be pulled or cut from the flesh. To remove a pit from a mango, cut off each flat side on the fruit, and then cut away the remaining flesh from the pit.
• Zest: This technique is primarily used to obtain the aromatic oils in the skins of citrus fruits. Only the surface of the skin is removed, leaving behind the bitter, white pith. Use either a microplane or a zester to zest the fruit; alternately, cut and julienne strips of peel.
• Remove stems: There are two common ways to remove stems. For harder fruits, twist the stem from the fruit; for softer items, pull the stem directly out of the fruit. A few fruits, like figs, require the stem be cut away from the fruit.

Cutting Fruit & Enzymatic Browning

Some fruits, such as citrus fruits, melons, pineapples, and kiwi, keep their attractive appearance after they have been cut. Others, such as apples, pears, bananas, and peaches, turn an unappetizing dark color when their flesh has been exposed to air.

A chemical process called enzymatic (en-zi-MAT-ick) browning occurs when the oxygen in the air comes in contact with the flesh of cut fruit. This is what causes the fruit to turn brown. Figure 5.6 shows a photo of enzymatic browning. The reaction occurs more quickly in fruits that contain the enzyme polyphenol oxidase (pol-lee-feen-nole OX-ee-days), also referred to as PPO. Enzymatic browning is a fruit’s survival technique to protect it from the environment.

To keep cut fresh fruits from discoloring, coat them with some form of acid, such as lemon juice, as soon as they are cut. When you add a bit of lemon juice to water to dip freshly cut fruit, you are making what chefs call an acidulated bath. The acid lowers the pH on the surface of the fruit, which helps to slow down discoloration. Acids, such as lemon juice, help fruit to retain its structure. Alkalis, on the other hand, such as baking soda, cause the cells to break down more quickly, making the fruit soft.

Juicing and Pureeing

Fresh fruits can be juiced and pureed. Handheld juicers can be used to juice citrus fruits. Fruit puree is made by putting prepared fruit (peeled, trimmed, or seeded as necessary) into a blender or food processor. If the fruit is soft and juicy, you can make the puree without adding more liquid.

Preparing Dried Fruits

Dried fruit can be served as is, without any advance preparation. However, when it is an ingredient in a dish or baked item, rehydrate or soften dried fruit before adding it. Put dried fruit in a bowl, cover it with warm or hot liquid, and let it sit until it is ready to use. Be sure to drain all liquid before using the fruit.

Cooking Fruit

Although restaurant and foodservice operations commonly serve fruit raw, many varieties can be cooked. These varieties of fruit can be served hot or cold, as part of the main entree, as a snack, or as a dessert. It is always important to avoid overcooking fruit. Even minimal cooking can make fruit overly soft or mushy. When fruit is cooked with sugar, the sugar is absorbed slowly into the cells, firming the fruit.

Grilling and Broiling

When grilling or broiling fruits, you must cook them quickly to avoid breaking down the fruit’s structure. Pineapples, grapefruit, bananas, and peaches are all good fruits to grill or broil. Cut the fruits into slices, chunks, or halves, and coat them with sugar or honey to add flavor or for caramelization (a browning process). Place fruits to be grilled or broiled on an oiled sheet pan or broiling platter. Only thick fruit slices need to be turned or rotated to heat fully.

Poaching

Poached fruits are fruits that are cooked in simmering liquid. Therefore, use fruits that are firm enough to hold their shape during poaching. This includes plums, apples, peaches, and pears. Apples and pears can be cut into large pieces, but other small fruit should remain whole. Some famous poached fruit dishes include Peach Melba and Pears Belle Helene. Poached fruits are also often used in other desserts as fillings or toppings.

Sauteing

Fruit has a rich, syrupy flavor when sauteed in butter, sugar, and spices. Cherries, bananas, pears, and pineapples are ideal for souteinq. When sauteing fruit, peel, core, and seed the fruit and then cut it into uniform sizes. Dessert fruits can be sauteed with sugar to create a caramelized glaze or syrup, which can be used to fill crepes or as toppings for sponge cakes. Recipes for sauteed fruit that accompanies main entrees usually add onions, shallots, or
garlic to the mixture. One of the most famous sauteed fruit desserts is Bananas Foster.

Fruit sauces can be made from a variety of fruits. Some of the most popular fruit sauces include applesauce, fresh berry coulis (cool-LEE), and compotes. Coulis is a sauce made from a puree of vegetables or fruits that can be served hot or cold. Fruit coulis is most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.

You may have seen a drizzle of a pureed, sweetened, and reduced fruit coulis (usually made of berries) on dessert plates. Chefs like it because it can be drizzled directly onto the plate to add excitement to the presentation. It can also garnish the dessert itself. A bit of warning: A coulis can also be a distraction from the dessert itself. Coulis should be an artistic way to apply an important ingredient of the dish. Salvaging a less-than-perfect dessert or presentation with a drizzle of berry sauce is not the idea.

Compotes can be made by simmering fresh or dried fruits, such as apricots, currants, and raisins, in a sugar syrup. They are often served either warm or chilled and topped with whipped cream, cinnamon, or vanilla sugar. Fresh
berry sauces can be made of cooked or raw fruit. They can also be used as a base for dessert scuffles or as flavoring for Bavarian creams, buttercreams, and other fillings and icings. Ideally, sauce should be made from fresh fruits, but a good-quality sauce can be made by using unsweetened, frozen fruits.

Fruit sauces are made by cooking the fruit in liquid until the fruit has been broken down. Then a sweetener, such as sugar, honey, or syrup, is added. Once the sauce has cooled, spices and other flavorings are added to give it the finishing touch.

Baking

Fruits can also be baked. When baking fruits, you should choose firm fruits that are whole or cut into large pieces, such as apples, pears, and bananas. Apples, especially the Rome Beauty variety, are the most popular baked fruit because they are easy to prepare. Baked fruits are a healthy and nutritious dessert.

Microwaving

When microwaving fruits, watch the cooking time carefully. It is easy to overcook fresh fruits because they are so tender. Always cover fruits when microwaving them, but leave a small opening from which excess steam can escape. When cooking whole fruits, such as plums or pears, in the microwave, puncture them with a fork in several places to keep them from bursting.

Serving Fruits

Fruit plates and salads ore a popular way to serve fruit. Serve fruit at room temperature to make sure it has the best flavor. Fresh fruit can be served as a garnish with entrees and desserts. For example, use fresh fruit to top cereal or yogurt, add fresh berries on a chocolate cake, or add a slice of melon with an omelet at breakfast.

Types of Fruits and the Three Big Categories: Summer, Winter, and Tropical

RECIPES

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Bananas Foster with Chantilly Cream

The greatest invention of the world-famous Brennan's Restaurant in New Orleans – Bananas, sautéed in caramelized butter, served with whipped cream (and usually flambeed with brandy).

Course Dessert

Cuisine American

Keyword Culinary 2

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

For chantilly cream

• 1 cup heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

For Banana Foster

• 1/4 cup butter
• 2/3 cup dark brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped pecans toasted lightly

Instructions

Prepare Chantilly Cream

• Lightly beat the cream in a chilled stainless steel bowl with a large balloon whisk until it begins to thicken.
• Add the sugar and vanilla extract and continue to beat until the cream is very stiff and stands in firm peaks when it is lifted from the bowl.
• Refrigerate until ready to use.

Prepare Bananas Foster

• Warm saute pan over medium heat, melt butter.
• Stir in sugar, vanilla and cinnamon.
• When mixture begins to bubble, place bananas and pecans in pan.
• Cook until bananas are hot, 1 to 2 minutes.
• Serve at once with a dollop of pastry cream and chopped pecans.

Notes

In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen’s way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan’s.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with the restaurant’s owner on a civic effort to clean up the French Quarter. Richard Foster,  was a frequent customer of Brennan’s and a very good friend of Owen.

Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant’s menu. Thirty-five thousand pounds of bananas are flambeed each year at Brennan’s in the preparation of its world-famous dessert.

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Strawberry Granita

Course Dessert

Cuisine Italian

Keyword Culinary 2, Fruit

Ingredients

• 300 grams Strawberries
• 3 tbsp Fine Grain Sugar
• 2 Tablespoons White Grape Juice
• 1 Tablespoon White Wine Vinegar
• 200 grams heavy cream
• 2 tablespoons Vanilla Sugar

Instructions

• Wash and hull the strawberries; dry carefully.
• Mix the fruit with the icing sugar, juice, and vinegar. Puree.
• Push the puree through a sieve, pour into a freezer bag and flatten slightly.
• Seal the bag and put into the freezer for 2 hours.
• Before serving, mix the cream with the vanilla sugar and whip to very soft peaks.
• Spoon the cream into small bowls.
• Tap frozen strawberry puree with a mallet until the consistency of crushed ice
• Spoon the granita onto the cream and serve immediately.
• Garnish with fresh strawberries if you wish

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Pineapple Mango Salsa

Course Condiment, Side Dish

Cuisine American

Keyword Culinary 2, Fruit

Ingredients

• 1 cup diced fresh pineapple
• 1 cup diced mango
• ⅓ cup fresh cilantro chopped
• ¼ red onion finely chopped (about 1/4 cup)
• ¼ red bell pepper seeded, ribs removed, finely diced
• 1 fresno chili pepper seeded and finely chopped
• Zest and juice of 1 lime
• ½ teaspoon fine sea salt

Instructions

• Mix together all ingredients until thoroughly combined.
• Refrigerate at least one hour.

Notes

Great with grilled chicken, seafood, or pork