Cookbook:Fruit
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs
This section deals with fruit in the culinary sense rather than the botanical sense. Consequently, items that are botanically classified as fruits, but are often referred to in cooking as "vegetables" (e.g. tomato, squash, etc.)[1][2] will be in the vegetables section, and not here.
Characteristics
editThere is no universal set of characteristics shared by every culinary fruit. However, fruits do tend to share certain characteristics. For example, they are usually the seeded, fleshy, water-rich products of plants,[1][3] with up to 95% water content in some varieties.[2] With some exceptions, they tend to be low in fat and protein[2][3] and high in sugar and acidity.[1][3][4][5] They tend also to be colorful and flavorful.
Ripening
editAll fruits go through a maturation and ripening process. The maturation stage brings them to the proper size and state of development—all fruits must go through this process on the plant. After maturation, fruits then ripen, wherein their color, flavor, and texture develop to their maximum potential.[5] During this stage, sweetness increases, acidity and astringency decrease, and the fruits become softer and juicier in texture.[2][5][6]
Interestingly, because fruits remain alive for some time after picking, some fruits have the ability to continue ripening after harvest.[2][5][6] These are called climacteric fruits,[7] and they both secrete and react to ethylene gas,[2] which causes them to proceed through the physical ripening process. By exposing underripe fruits of this type to either artificial ethylene gas or another ripe fruit that is secreting a lot of ethylene, you can cause the underripe fruits to ripen faster.[2][3][8] On the other hand, by separating them from other ripe fruits, you can slow the ripening process.[2] Non-climacteric fruits must be allowed to fully ripen on the plant, as they will not develop further after harvest,[7] even if exposed to ethylene gas. In fact, exposure to ethylene simply causes these fruits to rot faster as they exhaust their stored reserves.[6]
After picking and/or ripening to their peak, fruits will begin to decline, becoming overly soft and discolored, developing off-flavors, and eventually rotting. Colder temperatures will slow both the ripening and the decaying process,[2][5][8] so use refrigeration as needed to modulate the fruit's life cycle.
Browning
editMany fruits will darken and brown when cut or bruised.[1][6][7][9] This is called "enzymatic browning" and results from the oxidizing action of the phenolase enzyme on certain compounds in the fruits.[6] While it is perfectly harmless, it can be unsightly. One way to reduce this is by tossing the fruit in citrus juice or acidulated water.[2][9][10]
Classification
editBecause fruits have a wide range of native habitats, characteristics, uses, and phylogenies, it is extremely difficult to divide them into discrete categories. This section addresses a few different ways to classify them.
Shape
edit
Stone fruits such as plum and apricot have soft flesh and a tough, central pit.[2][10][11] Citrus fruits have a thick pith and juicy, segmented, sour flesh.[2] Pomes like quince and apple have firm flesh and a few small seeds at their core.[2] Melons have dense, juicy flesh with many seeds in their central cavity.[2] Berries are typically very small, bite-size fruits, usually with multiple tiny edible seeds.[2][11]
Climate
editFruits of temperate climates are almost universally borne on trees or woody shrubs or lianas. They will not grow adequately in the tropics, as they need a period of cold (a chilling requirement) each year before they will flower. Subtropical fruits are not hardy to extreme cold, as the preceding temperate fruits are, yet tolerate some frost and may have a modest chilling requirement. Notable among these are natives of the Mediterranean. Tropical fruit share an intolerance of frost.[11]
Seasonality
editFruits vary in their seasonality. Some varieties—especially temperate fruits—have a narrow growing season. Others, like coconuts, have a year-round growing season and are always available.
Selection and storage
editWhen selecting fruit, it's important to first determine what you will be using the fruit for. For example, if appearance is important (e.g. for a garnish), you are almost always going to want fresh fruit. However, if it's off-season and you will just be cooking the fruit, the frozen or canned fruit may be a better choice and even more flavorful than the fresh but out-of-season ones.[5][6]
Generally speaking, look for intact fresh fruits with no signs of mold.[2] In larger, firmer fruits (i.e. not berries) some small blemishes may be acceptable and can be cut away. Non-climacteric fruits should be well-colored, aromatic, and fully ripe. Climacteric fruits may be purchased unripe, as they will continue ripening over time. Some larger fruits may be purchased pre-prepared,[2] which typically includes peeling, trimming, and cutting into pieces.
Because fresh fruits are very perishable, storing in the fridge is often best.[2][6][10] Fruits to be ripened should be left at room temperature[6]—only once they have ripened may they be stored in the fridge to prolong their lifetime.[10] Note, however, that some fruits will actually fare worse in the fridge, as they can develop "chilling injury" that negatively impacts their flavor and texture—common examples include mangoes, bananas, and melons.[6] Avoid washing fruits before storage, since this speeds molding.[6][12]
Freezing
editTo prevent decay and prolong their shelf life, many fruits can be frozen.[2] Do note, however, that this will significantly impact the texture as ice crystals disrupt the cellular structure of the fruit.[2] Once thawed, these fruits usually leak juice and have a soft texture.[13] The more quickly the fruit is frozen, the less the damage,[2][3] but it is not completely avoidable. Some fruits may also be frozen with a sugar syrup, which helps preserve the flavor and texture somewhat.[6]
Techniques
editDrying
editRemoving the majority of the moisture from fruit is an excellent way to concentrate the flavor and extend its shelf life.[1][4] This may be done in several ways. Sun-drying is one of the most traditional, and it consists essentially of placing fruit in the hot sun. Dried fruit may also be made using a food dehydrator, which offers a more controlled environment. Freeze-drying involves rapid freezing followed by a decrease in pressure that causes the moisture to sublimate out. Compared to the other methods, freeze-drying produces a crisp product and is the best method for preserving the original characteristics (e.g. color, flavor, shape) of the fresh fruit.
While dried fruits generally keep well at room temperature, keeping them cool (but not cold) will still help protect against flavor, color, and texture loss.[1][6]
Candying
editCandying fruit entails replacing the original water in the fruit with a high-concentration sugar syrup. This large amount of sugar prevents microbial decay,[1][14] and properly candied fruit can be stored at room temperature. Correctly candied fruit should be translucent all the way through.[14]
Poaching
editFresh fruits may be poached in sweetened, aromatic liquids, which tenderizes them and adds flavor.[2] Spices and wine are common here. As a rule, the more sugar and acid included in the poaching liquid, the firmer the texture of the fruit.[2][6][13]
Use
editDue to their sheer variety and diversity, fruits are used in a wide variety of cuisines, where they contribute flavor, color, and texture.[6] Raw, they may be served as a snack, garnish, salad, or otherwise. Cooked,[2] they form the basis of many desserts, savory dishes, and condiments. They may also be processed to form a variety of fruit products, including purées,[6] pastes, preserves,[11] and more.
Certain fruits have become popular worldwide, even beyond their natural range. On the other hand, there exist many fruits that are edible and locally popular but for various reasons have not become widespread in their use. Often this is due to marketing considerations, more than anything.
Index
editFor an alphabetical list of fruits in the Cookbook, see Category:Fruits or browse below:
Recipes
editReferences
edit- ↑ a b c d e f g Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
- ↑ a b Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
- ↑ a b c d e f Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c d e f g h i j k l m n o Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.