FRUITS
Fruit Families 1. 2. 3. 4. 5. 6.
Pomes Berries Citrus Melons Drupes Berries
This type of fruit has a thick, firm flesh with a tender, edible skin. The central core contains several small seeds.
Pomes Remember : Pomes – Pocket (of seeds)
Small fruits with a juicy, thick skin.
Berries
Cherries  Two types of cherries are the Bing and Queen
Ann varieties.
Thick rinds with a thin membrane separating inner flesh segments.
Citrus
A thick rind, or outer skin & have many seeds.
Melons
A single, hard seed, also called a pit or stone, identifies this fruit. The inner flesh is soft and covered by a tender, edible skin.
Grown in tropical and subtropical climates.
Tropical
CHAPTER VOCABULARY
The part of the plant that holds the seeds.
Fruit
A single, hard seed, also called a pit or stone, identifies this fruit. The inner flesh is soft and covered by a tender, edible skin.
This type of fruit has a thick, firm flesh with a tender, edible skin. The central core contains several small seeds.
Pomes
Fresh fruits and vegetables are agricultural products known as this.
P R O D U C e
Fruits that have reached their full size and color.
Mature Fruit
Fruits that have reached their peak flavor and are ready to eat.
Ripe Fruit
Fruits that are very firm, lack flavor, and have not yet reached top eating quality.
Under ripe Fruit
Fruits that are usually small for their size and have a poor color and texture.
Immature Fruit
A process that occurs when a green substance returns to the skin of ripe oranges; also caused by bright lights. Some Valencia oranges go through a
natural process in the late spring and summer. The process is when a fruit is left on the tree during the summer months, the warm temperatures cause a pigment, called chlorophyll to return to the skin, causing a greenish tint. The color of skin has no effect on the sweetness or quality of the fruit.
Regreening
The chemical reaction that causes browning in fruit when oxygen reacts with a special protein.
Enzymatic Browning
A special protein in fruit.
A refrigerated dessert with layers that may include cake, jam or jelly, fruit, custard, and whipped cream.
Trifle
This process restores a dried food to its former condition by adding water.
Reconstituting
To make this you dip cut-up fruits in batter and deep-fry fat until golden brown. A P P L E
F R I T T E R S
Grated pieces of fruit rind.
Z E S T