There are so many processes related to fruit, today we will consider the three major aspects, which includes the storage, preservation and the methods of preparing our fruits. Not saying much let us check out these major and important aspects related to fruits
1. Remove any fruit that is bruised, damaged or overripe. Depending on the variety, it may be possible to trim off the damaged parts and use the remainder sliced or chopped in a fruit salad or puréed for a fruit sauce.
2. No fruit should be stored packed tightly together, or in multiple layers. The exception is when the fruit can be kept in the special packaging in which it was shipped, e.g. a box of apples will have moulded cardboard trays for each layer, and each apple may be individually wrapped in paper.
3. With strawberries, raspberries and other soft fruits, remove any plastic wrapping and
keep the fruit in the refrigerator.
4. Apples are usually kept chilled to retain their crispness.
5. Pears are ripened in a warm place. Most varieties can be kept in their unripe, hard
condition in a refrigerator for a week or longer. Once ripe, they should be used within a
day or so.
6. Oranges, lemons, grapefruit and other citrus fruit should be kept cool, but not
7. Never put bananas in the refrigerator. They go black rapidly and lose flavour.
8. Frozen fruit should not be kept beyond the best-before date on the packaging. Do not
over-stack or roughly handle packets of frozen fruit, as the contents are quite delicate.
Canning fruits: almost any type of fruit can be canned. Pineapple and peaches are the
largest sellers. In commercial canning, raw fruits are cleaned and placed in a sealed
container, then subjected to high temperatures for a specific amount of time. Canning has little or no effect on vitamins A, B, C and D because oxygen is not present in the heating process.
Freezing fruits: freezing is a highly effective method of preserving fruits. Freezing does not destroy nutrients, although the appearance or texture of most fruits can be affected because of their high water content. Fruits can be trimmed and sliced before freezing. Berries are frozen whole, while stone fruits are usually peeled, pitted and sliced. Fruit purées are also available frozen.
Drying fruit: drying is the oldest known technique for preserving fruits, having been used for more than 5000 years. When ripe fruits are dried, they lose most of their moisture. Although most fruits can be dried, plums, grapes, apricots and figs are the fruits most commonly dried.
The drying method can be as simple as leaving ripe fruits in the sun to dry naturally, or the more cost efficient technique of passing fruits through a compartment of hot, dry air to quickly extract moisture.
Dried fruit may be eaten loose by hand, added in cereals or salads, baked in muffins, breads and pies, stewed for chutney, or used for stuffing for roasted meats or poultry.
Before use, dried fruits may be softened by soaking them for a short while in a hot liquid
such as water, wine, rum or brandy.
chopping, cutting, grating, peeling, skinning, shredding, slicing, trimming and washing are methods of preparing fruits, let us read further for explanation
RED ALSO : FRUITS : TYPES AND QUALITY POINTS
Chopping: Cutting into pieces, e.g. chopping apples.
Cutting: A less precise term than chopping or slicing, e.g. to cut up fruit for the fruit salad.
Grating: Rubbing against the serrated edge of a grater to produce fine shreds e.g. grated apple for sauces and grated pear for a sweet rösti.
Peeling: removing the outer skin of fruits because it is inedible (e.g. oranges, grapefruit and banana).
Strawberries and raspberries are never peeled.
Apples are peeled sometimes, e.g. for an applesauce or the filling of a pie, but not when the apple is being baked whole. The peel will add colour and texture to a fruit salad.
Grapes are sometimes peeled for a fruit salad while oranges are always peeled.
With citrus fruit, the white pith that lies just under the skin should also be removed.
After peeling fruit, some trimming may be needed to remove remaining pieces of pith, small areas of damage, or pips.
Skinning: Has the same meaning as peeling, but people usually refer to ‘skinning’
pineapples rather than ‘peeling’ pineapples.
Slicing: Cutting through the fruit to form slices, often circular in shape (e.g. slice of orange, apple or pineapple).
Trimming: Cutting off untidy pieces, parts that cannot be eaten, e.g. bruised parts of fruit and stems.
Washing: should be done just before the fruit is required, and carefully to avoid damage to the fruit.
Place soft fruits in a large colander and hold under a gentle stream of cold water from a tap. Even if you will be peeling the fruit (e.g. an apple or orange for a fruit salad) you should still wash it first. Small pieces of dirt or traces of insecticides may remain on the fruit from when it was grown and harvested. If so, you will pick these up on your fingers.
Allow the fruit to drain fully after washing. If necessary, carefully dry with kitchen paper.