Found in warm climates and are considered to be somewhat exotic.

Have a skin covering a soft flesh that surrounds a single, hard pit.

Small and juicy with thick skins.

Fruits that are full-sized, but not at peak quality.

Large and juicy with thick rinds and many seeds.

Fruits that have not reached full size, have poor color, flavor, and texture.

Fruits are only available during the short time of year when they are in season.

Cherries, apricots, and plums belong to the pomes classification.

Most fruits are good sources of vitamin C, phytonutrients, and fiber

When pressed gently, ripe fruits should give slightly.

Some fruits can be purchased under-ripe.

Canned, frozen, and dried are 3 other ways to eat fruit.

Fruits may lose some texture qualities during freezing.

Citrus fruits are a great source of Vitamin C.

When making fruit sauce, adding sugar at the end will thicken it.

Fruits covered with a tight skin should be pierced if they are to be microwaved whole.

3 changes that can happen to fruit when it is cooked, especially over cooked are:

3 ways to cook fruit are:

Fruit dipped in batter and fried are called

An example of how to use overripe fruit is

The skin left on fruit while cooking

Fruits cooked in microwaves maintain their flavor and nutrients because they are cooked with little to no water.

What can you use to stop enzymatic browning on fruit such as apples?

Have a central, seed containing core surrounded by a layer of flesh.