Preservations of Fruits

Back to: Pre Vocational Studies Primary 6

Welcome to class!

Hello my fruitful student! I’m so glad to have you back for another delicious and practical lesson. Today, we’re going to talk about “preservation of fruits.” This means the different ways we can keep fruits fresh and safe to eat for longer periods. It’s like putting your toys away in a safe place so they don’t get broken or lost. Let’s begin!

Preservations of Fruits

Fruits are a delicious and healthy part of our diet, providing us with important vitamins and minerals. However, they can spoil quickly, especially in warm climates. That’s why preserving them is so important.

Here are the main methods of preserving fruits:

1. Drying (Dehydration):

• This involves removing moisture from the fruit, which prevents the growth of bacteria, mold, and yeast.
• Sun drying: A traditional method where fruits are spread out in the sun to dry. This works best in hot, dry climates.
• Mechanical drying (using a dehydrator or oven): This uses machines to dry the fruit more quickly and efficiently.
• Examples: Raisins (dried grapes), dried mangoes, dried apples, dried bananas.

2. Freezing:

• This involves storing fruits at very low temperatures, which slows down the activity of microorganisms and enzymes that cause spoilage.
• Fruits can be frozen whole, sliced, or pureed.
• Examples: Frozen berries, frozen peaches, frozen mango chunks.

3. Canning:

• This involves sealing fruits in airtight jars or cans and then heating them to kill any microorganisms that may be present.
• This method creates a vacuum seal that prevents spoilage.
• Examples: Canned peaches, canned pineapples, jams, and jellies.

4. Making Jams, Jellies, and Preserves:

• These are made by cooking fruit with sugar and pectin (a natural thickening agent). The high sugar content and the cooking process help to preserve the fruit.
• Examples: Strawberry jam, orange marmalade, mango chutney.

5. Pickling:

• This involves preserving fruits in a vinegar or brine solution. The acidity of the solution helps to prevent spoilage.
• Examples: Pickled mangoes, pickled watermelon rind.

6. Juicing and Concentrating:

• Fruits can be juiced and then concentrated by removing some of the water. This reduces the volume and helps to preserve the fruit.
• Examples: Concentrated fruit juices, fruit juice concentrates used in drinks.

Factors Affecting Fruit Preservation:

• Ripeness of the fruit: Fruits should be ripe but not overripe for preservation.
• Cleanliness: All equipment and surfaces should be clean to prevent contamination.
• Proper storage: Preserved fruits should be stored in a cool, dry place.

Let’s use some examples. People often dry grapes in the sun to make raisins. They might freeze berries to use in smoothies later. They might make jam from strawberries to enjoy on toast.

So, to summarize, preserving fruits is important for preventing food waste and enjoying fruits throughout the year. The main methods include drying, freezing, canning, making jams and preserves, pickling, and juicing and concentrating.

Evaluation 

1. Can you name three methods of preserving fruits? 
2. How does drying help to preserve fruit? 
3. What is used to make jams and jellies? 

Excellent! You’re doing a fantastic job! I’m so proud of your learning. Remember, preserving fruits helps us to enjoy these healthy and delicious foods all year round. Keep up the amazing work!

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