Fruit and berries for desserts

Fruit and berries are not only the central ingredient of fruit salads, but also often add a certain something to savoury salads. Eat at least two servings of fresh every day for daily well-being and long-term good health.

shopping

Generally, the heavier the fruit, the juicier it is and the better it will taste. The stronger the scent of a fruit, the riper, the riper it will be. The flesh of a ripe, perfect piece of fruit should yield to a light touch. Spots or signs of mould indicate that the fruit is spoiled. Buy fruit in season and buy only as much fresh fruit as you will eat in  the next two days. Fully ripe fruit can only be stored for a limited time. Buy quick-ripening fruit, such as pears or banana's, at different levels of ripeness so they don't all have to be eaten at the same time.

storing

Wash fruit thoroughly just before eating. Store any delicate varieties, such as melons, berries, apricots and peaches, in the vegetable crisper of the refrigerator. Apples, hard pears, citrus fruit, firm peaches and nectarines can be stored at a room temperature as they are harvested unripe and continue to ripen during storage. Berries and grapes, on the other hand, should be eaten quickly, because they are harvested when ripe and soon become rotten. They keep for a few days in the refrigerator. Do not squash berries as bruising leads to the delicate fruit rapidly spoiling. Note that unripe fruit ripens more quickly if a ripe piece of fruit is stored with it or if the fruit is stored in a brown paper bag at room temperature.

nutrition

Most of the fruits is fat-free, has a high water content and contains few calories. Depending on the type, fresh fruit contains abundant vitamins, such as vitamin C and folic acid, as well as numerous minerals and trace elements. Fruit and berries are also rich in carotenoids as well as bioflavonoids, phytochemicals and fibre. Apples and pears should not be peeled thinly, because the vitamins C and other nutrients are found in and under the skin.

Type of fruits for desserts

bananas

Bananas don't grow on trees but on giant herbs related to the Lilly and Orchid family. They continue to ripen after picking. When buying, select a range at different stages of ripeness so they won't all ripen at once. Look for shiny yellow skins, either unblemished or wish few brown spots. Bananas are high in vitamin C. They contain a mix of carbohydrates to provide sustained energy, and are a good source of dietary fibre, potassium and vitamin B6.

berries

Smaller berries often have more flavour than large ones. Always rinse berries briefly in cold water, then trim only if necessary. Delicate varieties such as raspberries, strawberries and blackberries should be used on the day they are pickled, if possible.The more robust varieties will keep in the refrigerator for up to 2 days. The simplest of berry desert salads can be made by adding sugar to berries and serving them with yogurt or, for something special, zabaglione.

grapes

Grapes

Classified as berries, most varieties of purple/red and green grapes grown for eating are sweet and juicy with a high glucose and fructose content. Select plump, well-coloured grapes, firmly attached to their stems. Avoid soft or wrinkled fruit and those browning around the stem. Grapes are generally pickled when ripe and sweet, to be eaten fresh. Store grapes, unwashed, in the refrigerator in a sealed container or a plastic bag. Use within 2 to 3 days.

mangoes

The orange-coloured flesh of the mango is sweet, fragrant and succulent. Fibrous, but edible, strands, surround the very large seed. Select firm, bright mangoes that have a distinct pleasant aroma. Let ripen at a room temperature. Store ripe fruit in the vegetable crisper or in a plastic bag in the refrigerator. Use within 3 days.

melons

watermelons have firm red flesh and brown seeds. When buying watermelons, test them for ripeness by tapping the melons and listening carefully. If it sounds firm and echoes, it is ripe. If it sounds dull, it has been pickled for some time or is unripe. Melons such as galia melons, muskmelons, cantaloupes and rockmelons should smell aromatic without any hint of acetone. They should have no soft spots or cracks and certainly no mould formation. Ripe specimens yield slightly to pressure at the stems.Once cut, cover and refrigerate. Melons add a refreshing note to summer salads. 

How Much stuff per person ?

For fruit salad, allow approx 150 g  to  250 g of peeled, trimmed fruit per serving, depending on the dressing. Allow a little more fruit for light yogurts, dressings or marinades. For richer cream dressings, 150 g is much enough. A small, hollowed out melon or pineapple half filled with some fruit salad is enough for serving dish.