Fruit desserts & Definition of fruit
According to the Food Code is defined as "the fruit, the infructescence, seed, or the fleshy parts of floral organs, which have reached an appropriate degree of maturity and are proper for human consumption."
It is the edible fruit of some plants, whether growing or wild. The fruit is the organ of the plant that contains seeds and stems from the fertilized flower.
The fleshy fruit is a food rich in sugars, vitamins and water, the taste and aroma are used in various desserts and beverages.
They can be tropical or temperate regions, cultivated by man or grow in the wild.
The fruit is caused by the development of the ovary of the flower. Consists of seeds and a sheath formed from the ovary wall, called pericarp.
Eg lemon mousse, orange cake, frozen mango, apple pie.
Classification of fruit
A) BY NATURE
Fleshy: Those whose edible portion has at least 50% water.Dry or nuts: The fruit pulp lacking and are locked in a woody shell. Its edible portion is less than 50% water.Oilseeds: fruits or seeds are used to obtain fats (oils) and for human consumptionB) BY ITS CHARACTERISTICS
Citrus or citrus: orange, tangerine, grapefruit, lemons, limes, clementines satsumas, kumquats, tangüelo.Scarlet or small seeds: apple, pear, quince, medlar, medlar of Japan.Bone: Peach, nectarine, apricot, plum, dates, mango, cherries, sour cherries.Berries and grapes: red currant, raspberry, strawberry, strawberries, grapes, blackberries, blueberries.Melon: Melon and watermelon.Tropical and soft: Papaya, kiwi, persimmons, figs, figs pear, cherimoya, guava, banana, avocado, passion fruit.Tropical and sweet and sour pineapple, passion fruit, lychee, rhubarb, pomegranate,Nuts: walnuts, chestnuts, hazelnuts, pistachios, coconut, almonds, pine nuts, cashews, peanutsMarketing of fruit
Fresh fruit: fruits are for immediate consumption without undergoing any treatment that affects their natural state. The fruit should have been picked by hand or with a suitable collector apparatus, and at the time of harvest should be suitable for commercial maturity is presented to the consumer under standard conditions.
Dried fruits: The product obtained from fresh fruit, which has reduced the proportion of moisture by the natural action of air and sunlight. Fruits intended for drying should be clean and healthy and have reached proper maturity, have the aroma, color and flavor of the variety.They are: Olive or olive passes, dried apricots (dried apricots) dried and peeled chestnut (chestnut pilonga), Prunes, dates, figs, raisins, dried apples, raisins, dried pears etc. ..
Dried fruit: Is the product obtained from fresh fleshy fruit which has reduced the proportion of moisture through appropriate processes and authorized. The residual moisture content is such as to prevent any subsequent alteration.
Frozen: The product consists of one or more species clean, whole or in pieces and then frozen. They are used in them perfectly fresh fruits for food.
Canned: Fresh fruits preserved fleshy, fresh or in syrup, in cans or jars for canning special, having been sterilized.
Types of processed fruit:
PreserveIn cans or glass jars heated in the absence of air. Bacteria are removed by heat and prevents subsequent introduction thereof into the vessel by a vacuum seal.
DryingIt is the most economical method of preserving fruit, especially apples, plums, apricots and grapes. Are chopped and air dried. Removing water by drying the fruit is a method shown to inhibit the growth of microorganisms and to inactivate enzymes, if accompanied by additional pretreatment. Dried fruit contains about 20% water, 3% protein, 70 to 5% of assimilable carbohydrate and 3 to 5% of fibers. They are, therefore, foods rich in energy and minerals, and if dehydration is well done, are an excellent source of vitamin A and C. During dehydration ascorbic acid losses may vary between 10% and 50% and vitamin A between 10% and 20%. The use of sulfur compounds destroys vitamin B1. Dried fruit has a low moisture content, which makes it keep longer and not have to consume freshly picked.
SweetFor its preparation, in part fruit pieces are placed in clean containers and covered with layers of sugar, cans are closed and store in cool place. The sugar extracted from the bacteria from moisture, inhibiting their growth and reproduction.
Macerated in alcoholAlcohol is a potent desiccant, which act as in the dried sugar, such as cherries in cognac.The possibility of using fruit is further enhanced with the various fruit preparations.
JamProducts are pasty and creamy made with fresh fruit and seeds separated from bones or fruit pulp or fruit concentrates the fruit is added. These are crushed and cooked with sugar until a paste consistency. In its development is necessary to add 45 parts of fruit and 55 parts sugar. The addition of dyes or glucose syrup at most 12%, is only supported with the corresponding statement on the label. Jams allow utilizes the ripe fruits or condition that is not suitable for presentation at the table.
JamAre prepared usually from a single type of fruit, fruit cooking fresh, whole or chopped, from fruit pulp, but with agitation. Unlike jams, when they are prepared containing, whole pieces of fruit, being very fine jams. The process of cooking sugar and preserves, jams and jellies, ascorbic acid partially destroys very air oxidized in the presence of iron. It is generally admitted that the loss of ascorbic acid in jam is about 25%.
JellyThey are a preparation of gelatinous and unctuous juices made from fresh fruit extracts or by cooking with the same amount of sugar. Sugar makes up most of the energy value of such derivatives of fruit.
Fruit drinkAre obtained by squeezing or crushing the fruits and adding water and sugar. The nutritional value of fruit beverages depends upon the type of fruit used, methods of processing and the degree of dilution. The vitamin content is lower than that of fresh fruit and these losses also depends on the type of fruit. For example, at the same temperature storage, the loss of ascorbic acid is higher in the orange juice in grapefruit, due to non-enzymatic reactions. In the preparation of nectars, only part of the fiber removed, and the heating value is greater than that of the juice due to the addition of sugar.
