CHAPTER 22

Fruit Desserts

Jesmar H. Mentoy

AHRM2-H
Introduction to Fruit Desserts

-alternatives to richer pastries and cakes

-contain fresh, stimulating flavors and significant

amounts of fat and sugar, though, often
perceived as more healthful which accounts for
its popularity
What are fruits?

 In botanical term, means part of a plant that

bears the seeds
 Used primarily in sweet dishes
 Are high in natural sugar content
 Examples:
Cucumber, squash, green beans, eggplant, okra,
pea pods, tree nuts, these are also vegetables
 Handling Fresh Fruits

 Advances in transportation and refrigeration

have made fresh fruits widely available all year-
round making exotic foods common in market.

 Fruit varieties are bred for shipping rather than

for flavor, thus important to evaluate quality of
fresh fruit.
RIPENING

-part of quality evaluation

-fruits continue to ripen after harvest, therefore should be used before

deterioration

-MATURE: completely developed and physiologically capable to

continue ripening process, refers to biological development
*If harvested immature—will not soften and develop good eating
quality

-RIPE: one at its peak for texture and flavor ready to be consumed,
refers to eating quality
*If ripe at harvest—shorter potential storage life
Kinds of Changes:

 Aroma
Changes from bitter or unpleasant to attractive aroma
 Sweetness
Sugar content increases. Some from plant before harvest,
some from stored starch in fruit breakdown
 Juiciness and Texture
As cell walls break down, juices are released making fruit
softer.
 Color
Green (immature) turns red, purple, orange, or other color
when ripe

*Except for Pears, do not refrigerate fruits unless ripe to slow

deterioration
RIPENING

Changes in aroma, sweetness, juiciness Avocado

and texture, and color when ripened after Banana
picking
Becomes sweeter, juicier, and softer, and Apple Papaya
color changes when they ripen after Kiwi Pear
picking Mango
Not become sweeter, but become juicier Apricot Passion fruit
and softer, and color changes when they Blueberry Nectarine
ripen after picking Fig Peach
Melon Plum
Persimmon
Harvested fully ripe and do not ripen Watermelon Cherries
further after picking Citrus fruits Grapes
Berries except blueberries Pineapple
Trimming loss: calculating yields and
amounts needed

 Prior washing, preparation and trimming are required

 Preparation includes pulling bits of stem and leaf.

 Trimming, peeling, cutting may be required in certain

cases.

 Such procedures affect the amount purchased to that

served.
To calculate the AP weight (as purchased weight)
to that of EP weight (edible portion weight):

1. Calculating Yield

 Change percentage to a decimal number by moving the decimal

point two places to the left. Multiply the decimal by your AP weight
to get EP yield.

 Example:
40 lb AP pineapple in the basket yields 60 % after trimming.
What will be the EP weight?

Solution:
60%=0.60
40lb x 0.60 = 24 lb
To calculate the AP weight (as purchased weight)
to that of EP weight (edible portion weight):

2. Calculating amount needed

 Change the percentage to a decimal number, then divide the EP

weight needed by this number to get the AP weight.

 Example:
40 lb pineapple is needed. What amount of untrimmed fruit do
you need?
Solution:
60% = 0.60
40 lb = 24 lb
0.60
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Mature
– Fruity aroma, brown seeds, slightly softer texture than
unripe

APPLES  Overripe/Old
– Soft, sometimes shriveled
Percent Yield:
75%  Apples with good acid content like Granny Smith and Golden
Delicious are good for cooking than bland eating varieties like
Red Delicious.

 Dip in Lemon juice solution after paring to prevent browning

 Avoid apples with bruise, blemish, decay, or mealy texture

 Choose Fall and Winter varieties over Summer varieties.
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Only tree-ripened have sufficient flavor

 Keeping time: ≤ 1 week under refrigeration

APRICOTS
 Be golden yellow, firm, and plump, not mushy
Percent Yield:
94%  Wash, split in half, remove pit

 Peeling unnecessary for most purposes

 Avoid too soft, blemished, or decayed

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 All picked green, no need to avoid unripe

BANANAS  Ripen for 3-5 days at room temperature

(Fully Ripe: all yellow with small brown
Percent Yield: flecks, no green)
70%
 Refrigerating darken skin but not flesh

 Peel and dip in fruit juice to prevent browning

 Avoid overripe
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Refrigerate in original container until ready to use to

BERRIES reduce handling which causes bruising
Raspberries Blackberries,Blueberries,
Cranberries, Strawberries  Wash with gentle spray and drain well
Lingonberries,
Black/red/white currants,,  Remove stems and hulls from strawberries
Percent Yield:
92-95%
 Avoid moldy, spoiled fruits, damaged fruit indicated
by wet spots on carton
 Choose full, plump, clean, with bright, fully ripe
color

*Except cranberries, do not keep wet

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Bing or Black cherries should be uniform dark

red to almost black

 Refrigerate in original ocntainer until ready to

CHERRIES use

Percent Yield:  Remove stems and sort out damaged fruit

82% prior use
(pitted)
 Rinse and drain well, pit with special pitting
tool

 Choose plump, firm, sweet, juicy cherries

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Shake to hear liquid inside, no liquid: dried out

 Pierce an eye with ice pick or nail, drain liquid

COCONUTS  Crack with hammer, remove meat from shell
Percent Yield: (easier if placed in 350⁰F/175⁰C oven 10-15 minutes)
50%

 Peel brown skin with paring knife/vegetable peeler

 Avoid cracked and wet eyed fruits

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Light Green: Calimyrna figs/Smyrna figs

 Purple: Black Mission figs/ Black Spanish figs

Ripe: sweet, soft, delicate in texture

FIGS


 Should be plump and soft, without spoilage or sour odor

Percent Yield:
95%  Refrigerate
(80-85% if peeled)
 Rinse, drain, handle carefully

 Trim off hard stem ends

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Cut and taste for sweetness

GRAPEFRUIT  Sections and slices: peel with chef’s knife

Percent Yield:  Remove all white pith

45-50%
 Free sections from membrane with a small
knife

 Avoid puffy, soft, with pointed ends which have

low yield and a lot of rind
 Choose heavy sized, firm, smooth skinned fruit
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Firmly attached to stem, not fall when shaken

 Refrigerate in original container

GRAPES
Percent Yield:
 Wash, drain, cut in half and remove seeds with
pointed paring knife (except for seedless)
90 %

 Avoid rotting or shriveling fruits at stem ends

 Choose firm, ripe, good-colored fruits in full
bunches
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Firm when unripe

Slightly softer when ripe but not significantly

KIWI

change color

FRUIT  Ripen at room temperature

Percent Yield:  Pare thin outer skin, cut crosswise into

80 % slices

 Avoid fruit with bruises or soft spots

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Look like tiny, elongated oranges, about

medium-sized olive
KUMQUATS  Edible skin (sweet) and seeds
Percent Yield:  Flesh and juice like tart
95-100 %
 Keeps well

 Wash, drain well, cut as desired

 Avoid soft or shriveled fruit

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Look firm and smooth skins

 Yellow: Limes

LEMONS  Green: Lemons

and  Persian Limes: most common, usually deep green rind

LIMES  Key Limes: much smaller, maybe green or yellow

 Meyer Lemon: higher sugar concentration than regular lemons,

sweeter taste
Percent Yield:
40-45 %  Cut in wedges, slices, or other shape for garnish, or in half
crosswise for juicing
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Chinese fruit

LITCHIS  About walnut size or Ping-Pong ball

or  Rough, leathery outer skin ranging from reddish

to brown when peeled reveal aromatic, juicy white
LYCHEES flesh surrounding inedible pit

Percent Yield:  Peel, cut in half, remove seed

50 %
 Choose heavy plump fruit with good color
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Types:
Oval with skin ranging from green to orange to red
Kidney-shaped with skin more uniform yellow when
ripe

MANGOES  Thin but tough skinned, yellow to yellow-orange juicy and

aromatic flesh

 Ripen at room temperature until slightly soft

Percent Yield:  Peel, cut away flesh from center stone
75 %
 Avoid rock-hard fruit, which may not ripen properly
 Choose plump, firm, with clear color and no blemishes
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Wash, cut in half, remove seeds and fibers, cut into

wedges, cut flesh from rind, balls with ball cutter

 Choose
 Cantaloupes: smooth scar on stem end, no trace of
stem, yellow rind, and with little or no green, heavy
MELONS with good aroma

 Honeydew: Good aroma, slightly soft, heavy,

Percent Yield: creamy white to yellowish rind, not too green,
Watermelon: 45% large size of best quality
Others: 50-55%
 Crenshaw/Casaba/Persian/Canary/Santa Claus:
Heavy, rich aroma, slightly soft blossom end

 Watermelon: Yellow underside, firm and

symmetrical, large size of best quality, velvety not
too shiny surface
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Blood oranges: dark red flesh, juicy, intense

flavor
ORANGES
Seville oranges: tart rather than sweet flesh,
and

prized for making marmalade
MANDARINS  Peel mandarins by hand, separate sections
Percent Yield:
60-65 % (with no membranes)
50 % (juiced)
 For juicing, cut oranges in half crosswise

 Choose puffy, heavy sized fruit, same

guidelines as grapefruit
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Pear-shaped tropical fruit with mild, sweet flavor, slightly floral

aroma

 Flesh: yellow or pinkish, center cavity with mass of round, black

seeds
PAPAYAS  Weighs <1 lb to several pounds

 Unripe: green skin; Ripe: yellow

Percent Yield:
65 %  Ripen at room temperature until slightly soft and nearly all
yellow, with little or no green

 Wash, cut in half lengthwise, scrape out seeds.

 Avoid dark green which may not ripen properly

 Choose firm and symmetrical, without bruises or rotten
spots
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Tropical fruit about egg-sized with brownish purple

skin that becomes wrinkled when ripe

 Mostly hollow when ripe, with juice, seeds, little

PASSION flesh inside

FRUIT  Tart juice has intense, exotic flavorand aroma

greatly prized by pastry chefs
Percent Yield:  Ripen at room temperature until skin is wrinkled
40-45 %
 Cut in half not losing any juice, scrape out seeds
(edible so do not discard), juice, and pulp

 Choose large and heavy sized fruit

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Used primary for canning

PEACHES  Ripen at room temperature then refrigerate

and  Peel by blanching in boiling water until skin slips off

easily, and cool in ice water
NECTARINES
 Cut in half, remove pit, drop into fruit juice, sugar
syrup, or ascorbic acid solution to prevent darkening
Percent Yield:
75 %  Avoid bruises, blemishes, dark green fruits
(immature and will not ripen well), refrigerated
before ripening (they may be mealy).
 Choose plump and firm fruit
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Should be clean, firm, bright, with no

blemishes or bruises, when eaten raw should
be fully ripe and aromatic
PEARS
 Become mushy within a day, refrigerate
immediately after ripening
Percent Yield:
75 %
(peeled and cored)
 For cooking, better slightly underripe

 Wash, pare, cut in halves or quarters, remove

core

 Dip in fruit juice to prevent browning

 EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Orange-red fruits

 Hachiya: large acorn-shaped, extremely tannic when

unripe, nearly edible, ripens to soft, jellylike mass,
when ripe are sweet juicy, and mild but rich in flavor
PERSIMMONS  Fuyu, smaller and more squat in shape, lacks tannin
content of Hachiya, can be eaten unripe
Percent Yield:
80%  Ripen at room temperature until very soft, refrigerate

 Remove stem cap, cut, remove seeds

 Choose plump with good red color and stem cap

attached
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Orange-yellow color, abundant fragrance

 Store at room temperature for a day or two

so some tartness disappear, refrigerate
PINEAPPLES
 Cut off top and bottom, pare rough skin from
Percent Yield: sides, remove all eyes, cut into quarters, cut
50 % out hard center core, slice as desired

 Avoid soft spots, bruises, dark watery

spots
 Choose plump, fresh-looking fruit
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Wash, cut in half, remove pits

PLUMS
 Choose plump, firm, but not hard,
Percent Yield: with no bruises or blemishes
95 %
(pitted only)
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Subtropical fruit about large apple size

 Dry red skinned/ shell enclosing mass of seeds each

surrounded by small sphere of juicy, bright red pulp
( used as attractive garnish for desserts even meat
POMEGRANATES dishes)

 Lightly score skin without cutting into seeds, break into

Percent Yield: sections, separate seeds from mebranes.
55%
 Juice by crushing seeds (but make juice bitter), roll whole
pomegranate on countertop under palm of hand to break
juice sacs then pierce a hole in sid eof fruit and squeeze
out juice

 Choose heavy fruits without bruises

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Cactus fruit with thorns on skin removed before shipping, hold

with fork while slicing off top and bottom, pare sides with knife,
PRICKLY discard peels without touching, cut/slice pulp, remove seeds

PEARS  Barrel-shaped about large egg size

or  Skin ranges from magenta to greenish red, has bright pinkish
CACTUS red, spongy interior with black seeds

PEARS  Pulp is sweet and aromatic, mild flavor

 Good quality are tender but not mushy, with good skin color, no
Percent Yield: faded
70 %
 Ripen at room temperature, refrigerate

 Avoid fruits with rotten spots

EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Grow in temperate climates

 Resemble large, yellow, lumpy pear with either

smooth or slightly downy skin
QUINCE  Raw fruit never eaten

Percent Yield:  Cooked becomes aromatic, flavorful, sweet, flesh

75 % color turns slightly pink

 Cut, pare, core like apples, cook

 Choose fruit with good color and free of

bruises or blemishes
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 A stem, but used like fruit

 Cut off all traces of poisonous leaf, trim root

end, peel, cut
RHUBARB
 Choose firm, crisp, tender rhubarb with
Percent Yield: thick stalks
8%
EVALUATING and PREPARING
(Fruit Quality Check prior purchase, Trimming, and Preparing prior use)

 Shiny, yellow, oblong with five ridges running its

STAR length forming stars when sliced crosswise

FRUIT  Fragrant (tart to sweet), with crisp texture

or  Wash, slice crosswise

CARAMBOLA 

Avoid fruits with browned and shrunk ribs
Choose full, firm fruits
Percent Yield:
99 %
FRUIT LIQUEURS and ALCOHOLS
 Distilled or flavored from fruits mostly useful as bakeshop flavoring
ingredients

 White alcohols:
a.k.a eaux-de-vie are true brandies, distilled from fruit, not aged in wood
barrels, clear and cololess
have no sweetness, have fresh fruity aroma
most common is Kirsch, then poire, mirabelle, and framboise

 Liqueurs:
a.k.a cordials are sweet flavored with fruit, herbs, or other ingredients
orange flavored liqueurs (such as curacao, Cointreau, and Grand
Marnier) most commonly used in bakeshop
SIMPLE FRUIT SALADS and COOKED FRUITS

 COMPOTE
A cooked fruit usually small or cut fruit served in its
cooking fluid
Versatile because it can be seasoned and
sweetened as desired
Cooking media used range from light syrups to
concentrated spiced caramel, honey, or liqueur
mixtures