Raw whole or cut fruit or a mixture of cut fruit is frequently served as an appetiser, as a salad or for dessert. Fruits to be used as appetisers should be somewhat tart and need little or no sugar. Mixed cut raw fruits are usually chosen with a view to harmonious combination of appearance, flavour and texture.
Most varieties of fruits, perfectly ripened and chilled are most palatable and pleasing when served without alterations. Raw fruit that is to be sliced should be handled as little as possible.
Raw fruit is more palatable and has a higher nutritive value than cooked and processes versions. Under-ripe fruit is unpalatable and many compounds contributing to its flavour are not completely developed until fruit is ripe.
Vegetables and fruits as functional foods
Carotenoids present in carrots, oranges and spinach prevent oxidation of vitamin A and E. Limonoids present in citrus peel act as antioxidants protecting lung tissues from free oxygen.
Phenolic compounds present in berries, grapes and brinjals protect against oxidative damage of tissues and inflammation.
Cruciferous vegetables form rich sources of glucosinolates. They activate liver detoxification enzymes and can reduce tumour. Allylic sulphides are potent antimutagenic and anticarcinogenic.
Indoles found in fruits and gooseberry bind carcinogens and protect against cancer.
Points to be considered while serving fruits
Pineapple skin should be removed along with their eyes.
Jackfruit should be cut with oil and turmeric to remove the stickyness.
All fruits to be eaten must be washed in water to make it safe and free from dust, dirt and insecticides.
Fruits that are cut into even size cubes are attractive.
Fruits should be cut just before consuming.
Fruits that brown on cutting need to be served immediately or served as whole browning should be prevented.
It is better to serve the fruit rather than the juice.
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