Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
542
Pears
Pears are picked when slightly immature. The color of the skin and the softness of the flesh
indicate full ripeness. They can be stored for long periods at 30°F to 32°F. They will ripen in
three to five days at 60°F to 65°F. Pears are sized in counts; the best size for institutional use is
110 to 135 per case. Some varieties of pears mature during summer, others during winter
(Anjou, Comice, and Winter Nellis). They should be washed before using.
Pineapples
Pineapples are mild-flavored sweet tropical fruits that are available year-round. They may be
canned or fresh. Canned pineapple is available sliced, crushed, cubed, as spears, or as juice. The
fruit is best when it is packed in its own natural juice. The interior fruit is yellow. It may be
used in salads, cakes, pies, sauces, and in combination dishes.
Watermelon
U.S.-grown watermelons are on the market from June to September, their fresh attractive
appearance and symmetrical shape identifying mature watermelons. The color should be typical
for the variety, but the lower side should be yellowish. There should be a bloom over the
surface, giving it a velvety look. A hard white streak through the length of the red-to-pink interior
flesh is known as “white heart.” This indicates poor quality, but it cannot be detected until
cutting. The best weight for institutional use is about 28 pounds. It can be used for dessert or
in combination. It does not freeze well. Wash before cutting.
Dried Fruits
Dried fruits are firm and bright in color. Drying reduces the fruit’s moisture. Adding sulfur
dioxide during drying prevents discoloration. Commonly dried fruits are raisins or dried grapes
(they may be dark or light, seedless or seeded), prunes or dried plums, apricots, dates, apples,
peaches, pears, and pineapples. Raisins, dates, and prunes are the most commonly used dried
fruits. Dried fruits are usually soaked in water and then simmered in water for cooking; sugar
and spices may be added. They may be used in salads (raisins, dates), breads, cakes, compotes,
pies, muffins, and puddings or eaten as is.
Exotic Fruits
As mentioned earlier for “Exotic Vegetables,” many exotic fruits are available for health care
menus. Such fruit as kiwifruit, carambola (star fruit), guava, plantain, and ugly fruit add color
and taste to fruit salads or as a garnish. These fruits are tropical, with guava coming from
Mexico and South America and ugly fruit from Jamaica.
Grading Fruit
Fruits are graded as follows:
• Canned fruits
U.S. Grade A or U.S. Fancy
U.S. Grade B or U.S. Choice
U.S. Grade C or U.S. Standard
• Frozen fruits:
Grade A or Fancy
• Fresh fruits
U.S. Fancy
U.S. No. 1
U.S. Extra No. 1
U.S. No. 2
U.S. combination