1. FRUITS &
VEGETABLES

2. • FRUITS – are fleshy, juicy products of plants that are
seed containing. When ripe they are edible without
cooking
• VEGETABLES - are plants or parts of plants such as
roots, tubers, bulbs, stems, leaves, fruits and flowers
used raw or cooked, serve generlly with entrée or in
salads but as desserts

3. FRUITS CLASSIFICATION
• Berries – small, juicy fruits with thin skins (strawberries,
blueberries, cranberries, black berries, grapes)
• Drupes – have outer skin covering, a soft flesh fruit
( cherries, peaches, apricots, plums)
• Pomes – have a central seed containing core
surrounded by a thick layer of flesh (apples, pears and
pomes)

4. • Citrus Fruits – have thick outer rind. A thin membrane
separates the flesh into tiny segments (orange,
tangerines, grapefruit, lemons)
• Melons – large, juicy fruits with thick skins and many
seeds. They are in the gourd family (cantaloupe,
honeydew, watermelons)
• Tropical Fruits – are grown in warm countries and are
somewhat exotic (avocados, mangoes, bananas, figs,
dates, papaya, pineapples)

5. How To Select Fresh Fruits

6. • Test fruits for ripeness by pressing it gently.
• Under-ripe fruits are in full size but have not yet reached peak
eating quality. They are small, have poor color, flavor and texture.
• Color & fragrance are guides for ripeness.
• Avoid bruised, damaged and immature fruits
• Buy the fruits in season fro they are cheaper.

7. Storing Fresh Fruits
• Handle all fruits gently to prevent bruising
• Carefully wash and dry them
• Under ripe fruits ripen at room temperature
• Refrigerate ripe fruits
• Use pits with berries, melons, grapes
• Apples, pears and citrus cans store longer

8. Canned, Frozen & Dried Fruits
A. Canned Fruits
• Can be whole, halved, sliced or in pieces
• They come packed in juices or in light syrup, heavy or
extra heavy syrup
• Choose cans that are free from dents, bulges and
leaks
• After opening, transfer the fruits to different comntainer
with tithly cover.

9. B. Frozen Fruits
• Available sweetened, unsweetened, whole and in pieces. Common
frozen fruits are blueberries, raspberries, strawberries , cherries.
C. Dried Fruits
• Raisins, prunes, dates, apricots are most common dried fruits
• They come in boxes or in plastic bags
• Choose dried fruits that are fairly soft and pliable.
• Store open package in a cool dark, place in tightly covered
containers

10. Berry Family

11. Preparing Fruits
1. Wash fruits carefully under running water
2. Never soak fruits in water
3. Serve whole or sliced.
4. Some fruits tend to darken when exposed to air due to enzymatic
browning. Dip the raw fruits in lemon or calamansi juice to prevent
browning
5. Water or sugar syrup to cook fruits. Baking and broiling may be
done. Cook in a small amt of water.

12. 5. Over cooking may result in a mushy texture, an
off flavor. Great loss of vitamins & minerals
6. Avoid too much sugar
7. Serve canned fruits straight from can, drain or
serve with syrup or juice
8. Dried fruits are usually soak in hot water fro an
hour prior to cooking. This process to restore
moisture.

13. Vegetables

14. Classification of Vegetables
• Bulbs – garlic, onion
• Flowers – cauliflower, broccoli
• Fruits – tomatoes, cucumber, eggplant
• Stems – asparagus, celery, bamboo shoots
• Leaves – lettuce, cabbage, spinach
• Seeds – beans, pees, corn
• Tubers – potatoes
• Root – carrots, radish, turnips

15. Classification Accdg. To Color
• Green – contain green pigment called “chlorophyll”, like
ampalaya, malunggay
• Yellow – contain “carotene” that gives yellow color
(carrot, pumpkins)
• White – contain pigment called “flavones”
(radish, onions, turnips)
• Red – contain pigment called “ anthocyanin” ( red beets,
red bell peppers, tomatoes)

16. Guidelines in Selecting Vegetables
1. Buy vegetables in season
2. Look for good colors, firmness, absence of
bruises and decay
Cooking Frozen, Canned and Dried Vegetables
• Frozen – read the cooking instructions in the
label
• Canned – heated only
• Dried – soak before cooking

17. Cooking Vegetables
1. Wash all vegetable thoroughly in running water before cooking.
2. Peel vegetables as thinly as possible
3. Cut in uniform pieces for even cooking
4. Should be cooked in a short time except starcy vegetables like
camote, gabi or potatoes
5. Never add baking soda to retain color. Avoid over cooking

18. 6. Vegetables cooked in their skins retain more
nutrients
7. Save the excess liquid, it may be used for
sauces, soups and gravies
8. Strong flavored vegetables (onion family,
cabbage family), leave uncovered to allow the
flavors to lessen