General properties of fruits

Fruits are the mature ovaries of plants with their seeds. The edible portion of most fruits is the fleshy part of the pericarp or vessel surrounding the seeds.

Fruit includes tomatoes and a few others that are considered as vegetables in the supermarkets. Since the popular definitions of fruit applies only to what is naturally sweet and what is normally used in desserts, it is understandable, for example, tomatoes and olives are treated as vegetables.

Fruits commonly are grouped into several major divisions, depending principally on botanically structure, chemical composition, and climatic requirements. Thus, berries belong to class of fruits that are usually small and quite fragile although cranberries are rather tough. On the other hand, melons class are usually large, often with a tough and sometimes thick, outer skin.

Apricots, cherries, peaches and plums contain single pits and are known as ‘drupes’. ‘Pomes’ contain many pits and are represents by apples, quince and pears.

Fruit are vulnerable to a variety of diseases and infestations and therefore, require spraying with protective chemicals during growing season. Fruit is often picked prior to maturity, and allowed to ripen in the distribution chain, reaching the consumer when ready to eat.

Fruit is considered ripe when it reaches the optimum succulence and texture and there is a desirable balance between sugars and acidity, as well as the subtle elements that contribute to aroma.

Fruits are eaten raw, canned, frozen or dried, and may be cooled in a variety of ways. Fruits products are also popular choices in the form of jams, jellies, preserves, juices and fillings for bakery items.
General properties of fruits

Classification of fruits

There are several ways of grouping or classifying fruits. The fleshy fruits are classified as Drupe, Berry, Pome, Hesperidium, Pepo, Synconium and Sorosis.

Drupe
It is a single seeded stone fruit demonstrating a simple morphological evolution.
Stone fruit – cherry, peach, apricot, plum
Aggregate – raspberries, blackberries

Berry
Berry is a fleshy fruit is in which all three layers – endocarp, mesocarp, exocarp are soft. For example grapes, bananas, currants, blueberries, papayas etc.

Pome
Pome characterized by a flesh developed from the fleshy receptacle, for example apples, pears. Pomes are formed from epigynous flowers in which the adnate perianth parts become fleshy.

Hesperidium
Exocarp is leathery for example citrus fruit

Pepo
A fleshy fruit in which the exocarp is a tough, hard rind; the inner soft tissues may not be differentiated into two distinct layers for example melons, cantaloupe, cucumber

Synconium
The fleshy fruit consisting of a greatly enlarge receptacle completely surrounding the inflorescence. Example fig

Sorosis
Sorosis is a collective fruit, formed of a number of separate flowers firmly coherent into a fleshy or puply mass with the floral axis upon which they are situated. Example: pineapple
Classification of fruits

What is raisin?

Raisins are produced through drying of Thompson seedless grapes. In the United States raisins are only produced in California. Raisins are defined as grapes that have been dried and have a sweet taste and a wrinkly texture.

Almost 90 percent of the raisins sold in the United States came from the area around Fresno, California.

Raisins were probably discovered when someone or something tasted grapes that had dried on the vine.

There are either 3 main types of raisins:
*Sun dried
*Dipped
*Golden
Raisins, like prunes, are often recommended to promote bowel regularity due to their high fiber content.

Raisins are and excellent source of the trace mineral boron. They are also a very good source of dietary fiber and a good source of vitamin B1 and B6. Raisins contain polyphenols, flavonoids and high level of iron that may benefit human health.

Raisins have been used as a valuable ingredient in bread and other bakery products.
What is raisin?