Tropical+Fruits

TROPICAL FRUIT SALAD

**1. How will you measure 1/2 of a 7 ounce jar of marshmallow fluff?**
There are 36 Tbsp. in 1 small (7 oz) jar of fluff. You only need half the jar, so you need to figure out what 36÷2= __Tbsp__

- Once you have this number, you want to reduce it to the simplest measurement. You know that there are 16 Tbsp in one cup.

- You will need to take your answer from above Tbsp ÷ 16 Tbsp. = cups and Tbsp.

2. How will you measure 1/2 a package of cream cheese?
__ Cream Cheese __ - There are 8 oz. in one packet of cream cheese. You will need to find and cut on the 4 oz. line to divide the package in half. Make sure you cut on a white cutting board at the ingredient table and leave the other half for another group to use.
 * [[image:culinary1labprep/Cream-Cheese1.jpg caption="Cream-Cheese1.jpg"]] ||
 * Taken from www.budgetbytes.com ||

= MANGO =

About Mangos:

 * Colour**: There are many different varieties of mangos. In Hawaii alone there are many different mango varieties. The country of India has over 500 different types of mangos! Some go from green to red, some end up Orange, some start off yellow and end up orange. So once you're familiar with the type of mango you're buying, you can get an idea of what a ripe one looks like.


 * Smell**: A ripe mango will smell sweet. Check near the stem end, the smell should be stronger there. You should smell it and think "mango". Smell is a large part of your taste, so it should be very familiar.


 * Firmness**: Mangos, like peaches will soften as they ripen. Just as it starts to go from firm to soft, it is just about ripe.

(taken from: http://cooking.stackexchange.com/questions/16339/how-to-pick-a-good-mango-at-a-local-store)
 * Weight**: With most fruit you can tell their ripeness by their weight. A riper fruit will be slightly heavier than an unripe one.



//**Local Type:**// Tommy Atkins Mango

Locate the section on the Tommy Atkins mango for more information on the type of mango we will be trying. Finding mangoes in this region can be difficult. This is the most popular mango found in grocery stores in our local area.

Learn how to judge ripeness, so you can always use the perfect mango in your dish.
To get the most from your mango adventures, you'll want to know how to choose, ripen and store your mangos once you get them home. The first step is choosing a great mango. You'll want to choose a mango based on its firmness and when you plan to eat it.

Selecting Mangos

 * Don't focus on color. It is not the best indicator of ripeness.
 * Squeeze the mango gently. A ripe mango will give slightly.
 * Use your experience with produce such as peaches or avocados, which also become softer as they ripen.
 * Ripe mangos will sometimes have a fruity aroma at their stem ends.
 * The red color that appears on some varieties is not an indicator of ripeness. Always judge by feel.

Ripening and Storing Mangos

 * Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
 * Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
 * To speed up ripening, place mangos in a paper bag at room temperature.
 * Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
 * Mangos may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

Handling and Cutting Mangos
//taken from How to choose a mango//
 * Always use a clean knife and cutting board to cut a mango.
 * If you have handled or cut any type of meat or seafood, ALWAYS sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, including mangos.
 * Always wash mangos before cutting.
 * For step-by-step instuctions on how to cut a mango, check out our //Mango 101// video.

How to slice a mango: Video Step-by-step directions

= Star Fruit (Carambola) =



About Star Fruit

 * Start Fruit Facts:** Star Fruit is a juicy tropical fruit grown in Thailand and throughout Southeast Asia, Australia, South America, but also in Hawaii and Florida, so they're an easy fruit to find at your local grocery store or market. Star Fruit are a good choice during the winter months, when they're readily available. And because they're **a good source of Vitamin C**, star fruit can help ward off winter colds and flus.

With **only 30 calories per fruit** plus lots of fiber, star fruit is a great choice for anyone trying to lose weight. They're also very healthy - **full of antioxidants and flavonoids**.

Nice to eat fresh, but also delicious cooked or juiced, star fruit are truly one of nature's starry-eyed wonders! //taken from www.about.com//

How tell if a star fruit is ripe
Look for large fruits with a light green tint and firm texture to the skin. Eat in this unripened state if you prefer a crisp, pear-like texture and tart taste. Leave the fruit on the counter for one to two days to fully ripen until the skin turns yellow and the tips of the ribs turn brown. Turn the fruit every 12 hours during ripening. Prepare this ripened fruit for a sweet taste with a grape-like texture.

Read more: [|How to Tell When a Star Fruit Is Ripe | eHow.com] [|http://www.ehow.com/how_5794628_tell-star-fruit-ripe.html#ixzz2NKRuQCb3] How to cut a starfruit
 * How to slice and serve star fruit **

In this week's lab you will be serving slices of star fruit on the side. There should be at least 1 slice for each group member. - Slice and serve with your fruit salad (on the side)

= PINEAPPLE =

How to tell if a pineapple is ripe
Steps to determine ripeness of a pineapple

How to slice a pineapple Steps to cutting a pineapple by hand Use a Chef's Knife and a green cutting board Aim to stay close to the skin, you do not want to cut off too much of the fleshy, juicy, edible part of the pineapple. Use a paring knife to remove any "eyes" that remain After slicing into 4 and coring the pineapple, cut into bite size chunks.

Coconut __ About Coconuts __

Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe. However, when using loose definitions, the coconut can be all three: a fruit, a nut, and a seed.
====The coconut we buy in the store does not resemble the coconut you find growing on a coconut palm. An untouched coconut has three layers. **(see picture below)** The outermost layer, which is typically smooth with a greenish color, is called the exocarp. The next layer is the fibrous husk, or mesocarp, which ultimately surrounds the hard woody layer called the endocarp. The endocarp surrounds the seed. Generally speaking, when you buy a coconut at the supermarket the exocarp and the mesocarp are removed and what you see is the endocarp.====

How to select a coconut
//taken from www.ehow.com//
 * Choose coconuts with dry eyes. Coconut eyes with any bit of moisture are rotten.
 * Check for a sloshing sound when selecting coconuts. The milk inside should move around, and the coconut should be heavy.
 * Store shredded coconut in a plastic bag in the refrigerator for up to six months.
 * Be sure to wrap a towel around the outside of the coconut, as the shell can crack and pinch fingers.

How to crack open a coconut
Cracking a coconut

How to prepare and serve a coconut
In the lab we will be sampling the coconut water and the flesh fresh after the skin has been removed. 1. Pour the water out into a large measuring cup. Using small cups, pour a sample into a cup for each class member. 2. Follow the directions above to remove the skin from the coconut 3. Shred the remaining coconut and follow the directions below to dry it for future use.

//**DIRECTIONS:**// Grate the meat. Place the coconut flakes in a food processor if you want smaller flakes. Add 1/4 cup to 1/2 cup of sugar with the coconut in the food processor if you want to sweeten it.

Place a layer of aluminum foil on the bottom of a jellyroll pan then spread the coconut on a baking sheet, in a thin layer.

Bake in the **CONVENTIONAL** //(**do not use the convection**)// oven on 200F, turning every 1-2 minutes. **MONITOR CLOSELY.**


 * It is done when the coconut begins to become crisp and turns golden.**

Make sure not to over brown the flakes.
Read more: [|How to Shred & Dry Fresh Coconut Meat | eHow.com] [|http://www.ehow.com/how_8600388_shred-dry-fresh-coconut-meat.html#ixzz2NKMUxzl8]

=** Papaya **= a tropical fruit shaped like an elongated melon, with edible orange flesh and small black seeds
 * 1. What is a papaya **

the fast-growing tree that bears the papaya, native to warm regions of America
 * 2. Where are papayas commonly found? **


 * 3. How can you tell if a papaya is ripe? **
 * How to Tell if a Papaya is Ripe **
 * 4. Describe how to peel, seed and cube a papaya: **
 * Cut a Prepare Papaya**

**1. What is a pomegranate?**
It is an orange-sized fruit with a tough reddish outer skin and sweet red gelatinous flesh containing many seeds

**2. Where are they commonly found?**
the tree that bears the pomegranate is native to North Africa and western Asia (the Middle East)

**3. How can you tell if it is ripe?**
You may look at the color of the fruit, but the best **sign of a ripe pomegranate ** is a cracked skin. That’s when you know it’s ready. Pomegranates don’t ripen much more once you pick them—they should be ready or very close to ready.

**Describe how to open and seed a pomegranate:**
The BEST way to open & seed a pomegranate

Mandarine Orange 1. Describe how to peel and break the orange into segments: =How to peel and segment an orange=