NDSU Extension Service - Ramsey County

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Fruit Facts

Fruit Facts

Check your dollar-saving skills with the following questions related to those fabulous fruits of summer.

1. Which of the following is the smartest buy for a sack lunch?

a. A 4-pound bag of apples @ $3.89 (11 apples)

b. 4 pounds of apples @ $.99 per pound (8 apples)

c. Snack pack of fruit @ $1.66 (4 4-ounce containers)

2. Which of these is the smartest buy?

a. 12-ounce can of frozen juice concentrate @ $1.19 (makes 6 cups)

b. 64-ounce bottle of 100% juice @ $1.79 (8 cups)

c. 10 boxes of Hi-C fruit drink @ $1.97 (8 cups)

3. How could you use fruit that is overripe?

a. Make a smoothie

b. Freeze it for a smoothie, muffins, quick breads, pancakes

c. Add it to muffins or pancakes

d. All of the above

4.  All fruits and vegetables should be washed immediately after purchase.

a. Yes

b. No

Fruits contain a rainbow’s worth of vitamins, minerals, and antioxidants. They are a good source of fiber and also are low in fat. Because each fruit has a unique nutrient profile, we need to include a variety in our meals and snacks. All fruits and 100% juice are part of the fruit group. Fresh, canned, frozen, dried, and 100% juice have similar nutrient values.  Try these tips for finding the smart buys.

Purchase fresh fruit in season for best price and quality; consider freezing extra fruit if time and space allow.

Choose the smaller size when buying apples, oranges, bananas, and other individual fruits that are sold by the pound. The smaller size fruits are closer to the 1 cup serving size which helps with portion control.

Pre-cut fresh fruit is generally at least 3 times more expensive and spoils faster. In general, never cut a fruit or vegetable until it is ready to eat. Another general rule-off-thumb; never attempt to cause the ripening of a product while under refrigeration. Ripen first, then refrigerate.

Buy mature fruit. A green peach or nectarine, for example, will not ripen but merely soften some and wither. A cantaloupe picked too green will soften but will not be sweet and juicy. Some fruits do not gain sugar after harvest, because they have no reserve starch for conversion to sugar. On the other hand, bananas and pears gain sugar as well as tenderness after harvest.

Fresh fruits and vegetables, because of their perishability, require constant attention to keep their fresh appearance. The less you handle them when purchasing, or in the home, the longer their life. Don't pinch, squeeze or poke them, for bruising leads to damage and damage results in more spoilage for you or your retailer. The following Fresh Fruit Tart is easy to assemble and can feature a variety of summer fruit goodness.

Fresh Fruit Tart (serves 8)

 

Crust

1 cup flour

1/4 cup packed brown sugar

1/2 cup butter

1 tablespoon water

Cream filling

6 ounces cream cheese, softened

1/2 cup sour cream

1/4 cup sifted powdered sugar

1 teaspoon vanilla

Fruit

2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)

1/4 cup jam (apricot or seedless raspberry)

Directions:

For Crust: Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely

For Cream Filling:.  In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.

To assemble tart:. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Quiz Answers: 1.)   A.     2.)  A.     3.) D.   4.)  No

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