The fruits : A fruit is the organ edible of plants à flowers, which contains the seeds and succeeds the flower. Although this definition applies to some vegetables (Eggplant, zucchini, melon, tomato), we reserve the name “fruits” for those we eat at the end of meal and that we use in pastry and confectionery.
Taken in this sense, the fruit is generally a food fleshy ou pulpy, rich in water, sugar and vitamins, Which are aroma and flavor sweet intended for drinks and to desserts varied. That they are exotic or come from temperate regions, the fruits are divided into three large groups:

• The fruits rich en water (up to 90%) and vitamin C are thirst-quenching ; they provideascorbic acid and mineral salts : citrus, ananas, strawberries, peaches, pears, apples, etc., are more or less caloric according to their proportion of sucre.
• The fruits rich en carbohydrates (chestnuts, dates, dried fruit, prunes, etc.) are energy.
•  The fruits rich en lipids and poor in water ( Almonds, Hazelnut, noix, etc.) bring a lot of calcium and B vitamins ; very caloric (about 650 Kcal or 2717 kJ per 100 grams), they occupy a place apart, but cannot replace fruits frais, which remain essential for a balanced diet.

Fullerenes exotic fruits : For many years, they have been easily found on the markets. Some arrived in Europe from Antiquity, from the shores of the Mediterranean (date North African, grenade middle eastern); others were reported by navigators at the time of the great discoveries, in the XNUMXth century (ananas from South America, prickly pear from Mexico, mango from Asia); still others know a much more recent fashion like the yuzu.
Many exotic fruits acclimatized well in the south of France: passion fruit, Kiwi, tamarind. Often very sweet et aqueous, they are suitable for all preparations of classic fruits, and in the middle of winter bring all their vitamins and their flavor.

Desserts et pâtisseries : Raw fruits served plain, for dessert, are always seasonal fruits, well ripe and perfectly that are safe. The fruits frais are also consumed refreshed, poached au wine, flambé, associated with a desserts au rice or semolina, with some fromage blanc. as beignets or skewers, or cooked in four.
They also enter into the composition of Bavarian, Charlotte, creams, fruit jellies, ice et sorbets, Kaltschales Germans, Kissels Russian, mousses, souffles et cowboys. At last, cut en salmagundiThey cram ou stuff crowns, pancakes, omelets, blanks, cakes, clafoutis, pudding et turbans ; In sauce, grout or mash potatoesThey tablecloth ice et desserts.
The fresh fruits are used in pastry making; they garnish scabs, blanks, pies et tartlets, tarts tatin, timpani et pies, but also fall within the Ingredients of specialties major fruit-producing regions (Loire Valley, Périgord, Lot-et-Garonne, Roussillon, Provence, Rhône valley, Côte-d'Or, Alsace).

Preserves et Food : The fruits are used for make up compotes, jams, jellies et marmalades, chutney et pickles as well as drinks, alcoholic ou non.
They are preserved in different ways, depending on their species. L'appertization the conserve au natural or the family syrup (mustard), but we can also confide au sucre (candied fruits, fruit jellies) or to vinaigre, or even keep them inalcohol. The freezing well suited to certain fruits.
About the Dehydration, it produces all varieties of dried fruits (See Dried fruit).
Finally, Natural aromas fruit extracts are used in confectionery. as pastryWithin dairy products and in drinks.
Although the fruits are most often used in preparations sweet, they also accompany meat, fish, poultry to vegetables.
Le lemon is the most used fruit in Food and in many and various forms or preparations, but we must also mention theapricot,ananas and bananas, lingonberries and gooseberries, Almonds, figs, grapefruit, cerise, quince, mango,Orange, fishing, coconut, raisin, Brown, prunes and apple.
Finally, some fruits have always been used as natural dyes (food or others) : blueberries, blackberries, blueberries, lingonberries, raspberries, grapes but also oranges, mangos, limes.

Fruits