Nutritional Value and Tips for Caribbean Fruits
Friday, March 23, 2012
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Water fruits have a high water content, varying from 75 to 90 percent. The water in fruit contains soluble substances such as sugars, minerals, water-soluble vitamins and fruits acid. The quality makes it suitable for use in various drinks and beverages.
Carbohydrate is present in the form of sugar, pectin and cellulose. The sugar is usually in the form of fructose and glucose. When the fruit is unripe it contains starch, which is converted by enzymes to sugar as the fruit matures. Cellulose form the outer covering and framework of the fruit. The pectin is very useful in making jams and jellies as it contributes the setting quality of fruits. Fruits which are just ripe contain more pectin than those which are very ripe. When making jellies it is necessary to combine fruits low in pectin with those rich in this chemical, or add the commercial product if insufficient fruits rich in pectin are being used.
Most fruits contain a good supply of vitamin C. The West Indian Cherry is an excellent source, and the citrus are also very good. Fruits with yellow or orange colour are good sources of carotene, the precursor of Vitamin A; examples are mango and papaya. Fruits are generally low in B vitamins.
Minerals - Fruits do not supply these in large quantities but they are good sources of potassium which is needed in small quantities for the acid-base balance in blood and body fluids. Some contain small amount of iron, magnesium or calcium.
Acid - These combined with sugars are responsible for the flavours -, e.g. citric acid in citrus. They are useful in jam-making and they aid in the digestive processes.
There is very little protein present and normally no fat except in fruits such as avocado and ackee, which are usually grouped as vegetables.
Selection
1. Select Fruits in season because they will be good in quality.
2. Select fresh, unwithered fruit; stale fruits have lost some of their nutritional value.
3. They should be of good quality; i.e uniform size, firm and without bruises. Bruises causes decoloration due to oxidation.
4. Purchase only amount needed as fruits do not have good keeping quality.
5. Fruits that should be last over long period of time should be purchased at varying degrees of ripeness.
6. Select fruits according to the specific se; e.g. fruits for jams and jellies should be just ripe and fruits for purees should be very ripe.
7. If there is an abundance in supply and the it can be cheaply bough, it is good economy to buy and preserve for the future
Storage
Fruits deteriorate rapidly because of their high water content and enzyme action. Fruits lose moisture through evaporation. This, in turn, will cause withering. Fruits, therefore, should not be left open indefinitely. Enzymes continue the ripening process and will eventually cause over-ripening and deterioration. Fruits cut or bruised and left exposed deteriorate rapidly as well as become discoloured. This can sometime be prevented by sprinklings with the juice of citrus fruits. Ripe fruits which are to be stored for short periods should therefore be:
1. Wrapped and put in a covered container;
2. Placed in a cool temperature such as a refrigerator to retard enzyme and bacterial action;
3. Set apart from those already rotting to avoid contamination.
Unripe fruits should be kept at room temperature and refrigerated when ripe.
Storage for Long Periods.
1. Remove water by dehydraton.
2. Cook and bottle in syrup.
3. Make jam and jellies using high sugar concentration to preserve fruit.
4. Freeze fruits which do not have a high water content.
Andrew Peterson is an expert nutritionalist based in the Caribbean. He is also an expert chef specializing in Jamaican Food, Many of Andrews famous Jamaican Recipes can be found the website Jamaicanscooking.com.
Carbohydrate is present in the form of sugar, pectin and cellulose. The sugar is usually in the form of fructose and glucose. When the fruit is unripe it contains starch, which is converted by enzymes to sugar as the fruit matures. Cellulose form the outer covering and framework of the fruit. The pectin is very useful in making jams and jellies as it contributes the setting quality of fruits. Fruits which are just ripe contain more pectin than those which are very ripe. When making jellies it is necessary to combine fruits low in pectin with those rich in this chemical, or add the commercial product if insufficient fruits rich in pectin are being used.
Most fruits contain a good supply of vitamin C. The West Indian Cherry is an excellent source, and the citrus are also very good. Fruits with yellow or orange colour are good sources of carotene, the precursor of Vitamin A; examples are mango and papaya. Fruits are generally low in B vitamins.
Minerals - Fruits do not supply these in large quantities but they are good sources of potassium which is needed in small quantities for the acid-base balance in blood and body fluids. Some contain small amount of iron, magnesium or calcium.
Acid - These combined with sugars are responsible for the flavours -, e.g. citric acid in citrus. They are useful in jam-making and they aid in the digestive processes.
There is very little protein present and normally no fat except in fruits such as avocado and ackee, which are usually grouped as vegetables.
Selection
1. Select Fruits in season because they will be good in quality.
2. Select fresh, unwithered fruit; stale fruits have lost some of their nutritional value.
3. They should be of good quality; i.e uniform size, firm and without bruises. Bruises causes decoloration due to oxidation.
4. Purchase only amount needed as fruits do not have good keeping quality.
5. Fruits that should be last over long period of time should be purchased at varying degrees of ripeness.
6. Select fruits according to the specific se; e.g. fruits for jams and jellies should be just ripe and fruits for purees should be very ripe.
7. If there is an abundance in supply and the it can be cheaply bough, it is good economy to buy and preserve for the future
Storage
Fruits deteriorate rapidly because of their high water content and enzyme action. Fruits lose moisture through evaporation. This, in turn, will cause withering. Fruits, therefore, should not be left open indefinitely. Enzymes continue the ripening process and will eventually cause over-ripening and deterioration. Fruits cut or bruised and left exposed deteriorate rapidly as well as become discoloured. This can sometime be prevented by sprinklings with the juice of citrus fruits. Ripe fruits which are to be stored for short periods should therefore be:
1. Wrapped and put in a covered container;
2. Placed in a cool temperature such as a refrigerator to retard enzyme and bacterial action;
3. Set apart from those already rotting to avoid contamination.
Unripe fruits should be kept at room temperature and refrigerated when ripe.
Storage for Long Periods.
1. Remove water by dehydraton.
2. Cook and bottle in syrup.
3. Make jam and jellies using high sugar concentration to preserve fruit.
4. Freeze fruits which do not have a high water content.
Andrew Peterson is an expert nutritionalist based in the Caribbean. He is also an expert chef specializing in Jamaican Food, Many of Andrews famous Jamaican Recipes can be found the website Jamaicanscooking.com.
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