Bsc 1st Year-Fruit Cookery

                            FRUIT AND COOKING WITH FRUIT-NOTES    

 

 

 

                             

A fruit can be defined as the nurtured ovary of a flower. The fleshy portion is the edible part, though at times, the stone can also be eaten. Some people tend to confuse fruit with vegetable. Tomatoes and eggplant are fruits though they are referred to and are cooked like vegetables because of their low sugar content. On the other hand, Rhubarb is a vegetable but is cooked like fruit, in sugar syrup. Some vegetables are used in sweet dishes. E.g. pumpkin in a pumpkin pie and carrot in a carrot hulwa.


There are different types of fruit:


- Simple fruit: one fruit from one flower e.g. orange
- Aggregate fruits : many fruits from one flower e.g. berries
- Pomes : fruits having a central core e.g. apple
- Drupes: fruits having a center stone e.g. apricot




CLASSIFICATION


Very broadly, fruit can be classified as:


1. Fleshy fruit: This group would include apple, banana, pineapple
2. Stone fruit: This group includes mangoes, apricots, peaches and the flesh surrounds the stone.
3. Citrus fruits: These are usually segmented and have a predominant sweet sour taste and will include orange, grapefruit, tangerines. They contain an outer rind and seeds referred to as pips.
4. Berry fruits: include strawberries, raspberries, mulberries and gooseberries.
5. Nuts: walnuts, hazelnuts consist of an outer shell and inner seed.




NUTRITIVE VALUE


Fruits are low in calories but very high in moisture content, which ranges from 75-95%. Actual nutritive value varies from fruit to fruit. As a group, they do not contain much protein, carbohydrate or fat. However, they are an excellent source of fiber and help in gastro-intestinal problems. Fruits contain sugar in the form of glucose, sucrose and fructose. Ripe fruits will contain higher sugar content than unripe fruits. Citrus fruits, melons and strawberries contain an excellent quantity of Vitamin C. Fruits which are yellow or dark green in color contain a high amount of vitamin A. Fruits are generally lacking in the B complex vitamins and peeling, bruising and cooking reduces the vitamin content. There are hardly any minerals found in fruits except for raisins and dried fruit, which have a fair amount of iron content. Some fruit like oranges and avocados also contain potassium.




PRINCIPLES OF COOKING FRUIT


Although most fruit are edible raw, cooking is often necessary to soften the cellulose of some fruit, as well as to cook the starch in unripe or very hard fruits.
Fruits are cooked to provide variety in eating and a lot of fruit is canned or frozen to provide an all year round supply. The factor to consider in cooking of fruit is the fiber and cellulose content, the amount of sugar and the amount of water used. The amount of water used in turn will depend on the structure of the fruit and its moisture content. Berries have very little cellulose and will collapse when cooked. So use very little water. Apples and pears require sufficient water to soften their fiber content.





COOKING CHANGES

Cooking will affect the:


Texture – cooking will soften the tissues/fibers of fruit hence a softening of texture. If an alkali such as baking soda is present, the fruit will very quickly become mushy. This is suitable for making jams and jellies and coulis. However, acids, calcium salts and sugar strengthen the fiber. For stewed and poached fruits, use sugar syrup flavored with lemon to retain shapes. If a sauce is required, add the sugar only after the fruit is cooked.


Color - Due to certain chemical changes, the color of some fruits will change. Grapes and cherries tend to go dull when cooked and strawberries will lose their luster. All berries must be cooked slowly to control loss of color.


Flavor – Overcooking, soaking and steeping of fruits lead to loss of flavor. Fruits should be cooked for as short a time as possible to retain maximum flavor.


Nutritive Value – The greatest loss in food value in cooked fruits is the loss of ascorbic acid (vitamin C) and iron through oxidation. A lot of the nutritive value is present just under the skin and this is lost when the fruit is peeled.






METHODS OF COOKING FRUIT


Baking, stewing, poaching, sautéing are the most common methods of cooking fruits. The aim of cooking fruit is to retain as much as possible of the flavor, aroma and nutritive value. Cooking also aids the digestibility. Firm, fresh fruit are ideal and best for stewing. Stewing is best done in water or in sugar syrup. Fruits with a heavy skin and high fiber are best suited for baking. The outer peel/skin serves as a protective covering and helps hold the steam necessary to soften the fiber and cellulose. It also helps prevent the l

loss of volatile flavors. Other fruit such as bananas, apricots and peaches may be baked covered in a baking dish. Cooked fruit should be served soon after cooking and fruit based sauces and pies are most palatable and delicious if served shortly after preparation.




SELECTION


It would be almost impossible to generalize the points to be considered when selecting the variety of fruits. However, it is best to buy in season and in small quantities for immediate use. Buy fruits you can select rather than pre packed cartoons. Check for bruises, cuts and soft spots.




STORAGE


Very few fruits can be stored for extended periods. Ripe fruits must be stored in the refrigerator and under ripe ones can be stored in a cool dry and dark place. For commercial storage, 20°C room temperature, 2°C to 8°C refrigerated temperature and 85% humidity is said to be ideal for most fruits. Proper air circulation is also necessary to prevent pests such as fruit flies. Stored fruit do not have the same flavor as fresh fruits. When stored in the refrigerator, fruits tend to lose their moisture content. Fresh fruit tend to absorb and emit flavors and therefore must be stored separately. Bananas are not refrigerated as the color darkens when they are returned to room temperature. Very often, to preserve, fruits can be dried. Apricots, bananas, apples and figs are all available in the dried form. These can be stored at room temperature for 6 months. Frozen fruits must be used within 2-3 days of de frosting. Canned fruits can be stored at room temperature if unopened and must be refrigerated after opening.
Contents must be transferred to a glass or other suitable container to avoid contamination. Bulging cans must be discarded immediately