FRUITS archivos - Food Conservation

CONSERVATION

In addition to knowing how to buy, it is vital to know how to conserve the food we take home, to prevent them from breaking down, and that bacteria that are in them proliferate, endangering family health. For this we have to know some fundamental techniques for food preservation, such as: Refrigeration, freezing, salting, smoking and not least thawing in order to preserve the nutritional quality and the organoleptic characteristics of food as they are, the color, smell, texture and flavor of them, thus prolonging their “shelf life”.

Conservation by Refrigeration.

It is one of the cold food preservation techniques, which consists in placing the food in the refrigerator at a temperature of 3-5 degrees C (Celsius or Celsius), for a short period of time, before cooking them. or its subsequent freezing, thus delaying the proliferation of bacteria in these.

When cooling, it must be taken into account that:

For the conservation of fresh food in the refrigerator, glass containers usually produce more moisture and tend to rot, so it is advisable to use plastic or Styrofoam containers, wrapped with plastic wrap or vinyl (many foods already come in these packages).
The use of metal containers should be avoided, since they tend to reduce the “shelf life” of fresh food inside the refrigerator, because more moisture is produced.
Processed foods are best preserved in glass containers, so as not to alter their taste.
Foods processed with salt should not be stored in metal containers, because there are some metals that release toxic substances to the body in contact with salt.
The refrigerator works best when it is not overly full, so you must calculate the amount of products to buy, so that there are spaces for the cold air to circulate evenly inside it.

Conservation by Freezing.

It is one of the most used and most effective methods for the conservation of cold foods. It consists of subjecting the food to temperatures of less than 0 degrees C (Centigrade or Celsius), which is the freezing temperature of water. Here by freezing cold, bacteria that break down food are inhibited in such a way that their “shelf life” is prolonged. For this method the freezers of the refrigerators are used, programmed at temperatures below 0, or if you prefer and there is enough space at home, you can obtain an additional freezer.

Some guidelines or tips to freeze:

Refrigerator freezers work much better when they are full.
All foods, both raw and processed, must be properly packed so that the cold does not burn them. Raw foods such as meat, fish and seafood can be packed in plastic bags or vinyl paper (film). The processed can be frozen in plastic containers with lid (never glass to avoid accidents, because the low temperatures can break).
Before freezing the food that has been prepared, it should be left to cool, since the temperature of the freezer can go down and as a consequence, decompose the food already frozen. The refrigerator also consumes more energy by having to re-regulate the temperature it lost.
Do not freeze food that has already been thawed, to avoid the proliferation of bacteria.

Defrosting

Thawing should be done inside the refrigerator, never at room temperature, to avoid the proliferation of bacteria. The food is taken out of the freezer and placed in the refrigerator the night before so that it thaws. If you forget, you can place the package in a container with drinking water at room temperature and leave it in the refrigerator to thaw. To defrost processed foods, you can use the microwave oven by pressing the defrost button. This is not so convenient for raw meats or fish as they can start their cooking unevenly and activate the microorganisms in them. When defrosting meats, fish or seafood, they should be consumed in their entirety. They should not be refrozen. In fact, no defrosted food has to be refrozen, because the bacteria have been activated and can turn into toxic foods, harmful to health.

Salting or drying.

It is known as salting or drying, the oldest conservation method used by man to preserve some foods, microorganisms (bacteria) that break them down. It consists of using salt in large quantities with the addition of nitrates, to sprinkle with this mixture, meats and fish, in order to slow down its decomposition. They are put to air currents, without the direct sunlight, to lose moisture, as it is an effective means for the proliferation of bacteria.

Smoked.

Smoking is a method of food preservation, which consists of using flaming aromatic woods, exposing food to the smoke of these, to preserve them, giving them flavor and aroma. According to the food, the wood of the tree that best suits itself is chosen. Any hard wood, free of resin (apple tree, oak) and other than pine, cypress, eucalyptus and any red wood is used.

Frozen Products

Nutritional properties of frozen products.

The freezing process affects very little the nutritional value of food. Currently in the frozen products market, the ultrafreezing technique is used, which according to experts guarantees 100% of the nutritional content. Food should be frozen quickly and at temperatures reaching-40 º C. In this way, the most of its nutritional properties are preserved, also some of the organoleptic qualities (flavor, texture, color and smell), because usually these are altered a little, especially their texture and flavor, except in the raw meats. In fresh foods, the loss of nutrients they may experience since they are collected until they are prepared, may be equal to or greater than alterations during freezing. Then frozen foods in a safe and adequate way are of great nutritional value.

Texture of frozen products.

Freezing all foods should be done immediately and harvested or prepared. They must be frozen without alterations and in unbeatable conditions, that is to say at the moment of optimum quality. If the freezing technique is carried out properly, it guarantees excellent qualities of the food, while a bad freeze implies a significant loss of nutrients, taste and texture. Very different is the home-made frozen, because by not being able to apply or not to have the right technology, the fresh foods that freeze, they can lose quality in terms of nutrients, texture, smell and original flavor.

Buying Frozen products.

To check the status of frozen products to be purchased on the market, you must:

Analyze if they are in suitable cooling cabinets, which maintain constant freezing temperatures.
packages, be they vegetables, fish, shellfish or empanadas, must have their contents hard and loose.

The gasket should not have frost, so it is known that the cold chain has not been broken. That the product is not in a block or difficult to separate, as it may contain water or happen that there has been a partial thawing and has been frozen again. Do not buy products if they have soft or thawed areas. The gaskets must be intact, new without tears or waste.

The date of packing and expiration, expiration or expiration should be looked at. that have not been covered, erased or changed.

Buy the most distant date to be fulfilled. It is possible that frozen foods do not reach our freezer in its optimum conditions, because during the journey the cold chain can break and, in this case, the qualities of the product are altered. It is advisable to leave for the end the purchase of the frozen ones and place them in a thermal bag for their transport and to immediately put them in cold when they arrive at their destination.

Insidence of defrosting in the quality characteristics of the product.

In order to be successful in the preparation and service of frozen food, keep in mind that the manufacturer’s defrosting instructions on the packaging are carefully followed by the letter and slowly. If it is not done correctly, you can risk the product losing its quality (texture, flavor, aroma, color, etc.). If they are frozen food at home, they should be placed first to defrost in the refrigerator (refrigerator) and then take them to cooking. It may also happen that the freezing time has exceeded 6 months or the year, which can also alter its organoleptic characteristics and even more if the procedure has been done at home.

Mangosteen

Purchase:

Mangosteen is a tropical tree native to Indonesia.

Freshness:

We know that Mangosteen is ripe, when its skin is reddish purple and soft textured and easy to open. Citric and sweet taste. Fragrant and soft pulp. When it’s green, its crust is fibrous and firm. It is changing from green to red and purple according to its ripening point.

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When it reaches its destination refrigerate, to prolong its “useful life.”

Uses:

Alone, like fruit, in salad with other fruits, in ice creams, in drinks like juices and milkshakes, among others.

Storage:

Refrigerated in open plastic bag, with perforations or vegetable box. Vegetable box Click on the image to buy in our shop

Conservation:

Cool.

Duration:

7 days approx. Tips: Mangosteen, if placed in a fruit bowl, do not put it where it directs the rays of the sun, so that the ripening of the fruits does not accelerate and shorten its “useful life”. Nutrients and properties: Mangosteen, a magnificent fruit full of nutrients and benefits for the human organism. Contains fiber, hydroxycitric acid, calcium, phosphorus, phenols, potassium, group B vitamins, vitamin C (antioxidant). -Prevents and reduces bad cholesterol. -For the treatment of muscular and bone aches. -reduces the likelihood of cardiovascular disease. -Helps to control weight and provides a satiety effect on diets to lose weight. -Prevents hardening of the arteries and helps the best functioning of the heart. -known as anti-Parkinson and anti-Alzheimer, excellent for the central nervous system. Antidepressant. –Antibacterial and fungicide (kills fungi). -Antiviral and avoids some allergies. -Blood purifier. -Reduces blood sugar levels. -Increases the defenses in the organism. Note: It must be remembered that the useful life of the product depends on the freshness at the time of purchase and its subsequent storage and maintenance. Periodically check the status of the product to be able to consume it in time.

Dragon Fruit

Purchase:

The PITAHAYA or Dragon Fruit, is known as a succulent cactus. Originally from Mexico.

Freshness:

It shows on its tips that they must be hydrated and firm. Not dry, dark or bent. There are yellow crust and white pulp. Yellow rind and yellow pulp, red bark and white pulp and red bark and red pulp. Its pulp is full of small seeds. It is of sweet taste and aromatic smell. The bark has several tips or thorns, which resemble a dragon, hence its name.

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When it reaches its destination refrigerate (ripe), to prolong its “useful life”.

Uses:

Alone, or accompanied by other fruits, in salads, ice creams, milkshakes, beverages and preserves (jelly, marmalade) among others.

Storage:

Keep clean and dry. Refrigerate in open plastic bag, in the “fruit drawer” or in not so cold place of the fridge or fruit box.

Conservation:

Cool. Temp. Environment. Duration: 5-8 days approx. 3-4 days approx.

Tips

If they are placed in a fruit bowl, do not expose it to the sun’s rays, so that the ripening of the fruit is not accelerated and its “useful life” is shortened. Do not refrigerate until the desired ripening point is reached. Nutrients and properties:-High content of vitamin C, an essential nutrient (antioxidant),. -Increases resistance to infections. -Helps in the formation of bones and teeth. -Also in the formation of red blood cells and collagen. -Help in the growth of children and adolescents. -Reduces the risk of enfermedadescardiovasculares, degenerative and cancer. -It is advisable in the case of iron deficiency anemia, by increasing the absorption of food. (See nutrient content and its benefits in fruits).

Note:

Periodically check the status of the product to be able to consume it in time.

Coconut

Purchase:

Coconut is the fruit of coconut palm, which is the most cultivated world-wide. It’s a tropical fruit. When they lower it from the palm, it has a smooth, thick and woody first shell (bark), green with some dark spots. Peeling it looks like in the picture.

Freshness:

It shows when it’s full, in the amount of water it has inside. When you shake it, the more water it sounds, the more tender and fresh it is. -If portioning is purchased, its pulp must be firm non-tender. -White Color (not cream or yellowish) and not greasy. -Fresh smell (not strong or stale). In the market it is dehydrated, grated or confit. (see dehydrated). When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.

Uses:

-For confectionery in general and also in salty preparations. –alone, or as an ingredient to prepare the typical “coconut rice” of our Colombian coast. In the “rice pudding” and grated coconut for confectionery. -Coconut milk, sweets, ice creams, beverages and cocktails. -Fillings for chocolates and bonbons, among others. –In biscuits, cakes, tarts, desserts, mousse and confectionery in general. -Drinks and cocktails.

Storage:

If it is going to be consumed soon, it is peeled, opening the eyes (dimples) that it has in one of the ends with a sharp object and to extract its water. Smash into pieces giving heavy blows and extract their white pulp. Place in a container with drinking water, cover and refrigerate. Change the water every 2 days. After peeling you can also scratch and portion in closed plastic bags and freeze.

Duration:

At room temperature, in cold and whole climate with its water inside, 8 days. Refrigerated, 8-10 days approximately or more if water is changing. Frozen, 2 months or more. Its duration also depends on the freshness at the time of your purchase.

Conservation:

Freeze. Cool. Temp. Environment. Duration: 2 months approx. 8-10 days approx. 8 days approx.

Tips:

Do not expose it to the sun’s rays. Never remove water and leave it unattended, peeled and refrigerated.

Nutrients and properties:

The coconut,-is a fruit rich in iron (blood), phosphorus and potassium and important minerals in the formation of bones such as calcium. -Also great fiber content (laxative) Good to reduce bad cholesterol and control blood sugar, ideal for diabetics. -but for people with cardiovascular diseases, it is not advisable, because it contains saturated fats. -Vitamins E and C (antioxidants).

Note:

Periodically check the status of the product to be able to consume it in time.

Cherry

Purchase:

Cherry or icing. It is the fruit of the cherry tree or Guindo.

Freshness:

It can be seen in its green and firm stem (not coffee and dry), the color of its skin, can be dark red or black, skin bright and soft, firm to the touch, not soft.

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When you get to your destination, and if the cherry is ripe it may be

Uses:

–Single as fruit, for milkshakes, dessert sauces, pie, ice cream, mousse, cakes and for decorating dishes. -Frozen raw, to cool and decorate cocktails. It is advisable to refrain from giving them to children, so that they will not drown or jam with them.

Storage:

Already ripe, refrigerate in container without lid.

Conservation:

Cool.

Duration:

8 days approx.

Tips:

-if they are placed in a fruit bowl, do not expose it to the rays of the sun, so that the ripening of the fruits is not accelerated and the “useful life” is shortened. -It is advisable not to cook the fruit for beverages, since it loses nutrients. –Do not refrigerate until the desired ripening point is reached. -it is possible to freeze raw on a tray (with greaseproof paper on its surface). Place them in such a way that they do not remain on each other (take care of their stalks). They serve to cool and decorate cocktails. It is advisable to refrain from giving them to children, so that they will not drown with these.

Nutrients and properties:

(See nutrient content in fruits).

Note:

These mature very fast, so you have to periodically check the status of the product to be able to consume it in time.

Plum

Purchase:

The plum is a drupa (fleshy fruit with a woody seed). It’s the fruit of the plum. There is a wide variety of plums of different colors of skin and pulp according to their class.

Freshness:

It is characterized by its firm texture and soft to the touch (without bruises or blows), have a white matte powder on its smooth skin, which disappears when washed and dried. There are also in syrup, canned. When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When you reach your destination refrigerate if they are ripe, to lengthen their “useful life”.

There are also dehydrated (raisins).

Uses:

Alone, for juices, sauces, dressings, mousse, compotes, jellies, jams, cakes, turnovers (raisins), foot and confectionery in general.

Storage:

Clean and dry can be stored at room temperature if they are to be consumed soon, otherwise refrigerate (since they mature very fast) in plastic bag with perforations or fruit box. They are also dehydrated (prunes) and are kept at room temperature.

Duration:

At room temperature, approximately 3-4 days. Refrigerated, 5-8 days approx. Prunes, in a cool and dry place, for months, well covered. Its duration depends also on the freshness at the time of its purchase.

Conservation:

Cool. Temp. Environment. Temp. Environment. Duration: 5-8 days approx. 3-4 days approx. Months.

Tips:

–if they are placed in a fruit bowl, do not expose it to the sun’s rays, so that the ripening of the fruit is not accelerated and its “useful life” is shortened. -It is advisable not to cook the fruit for beverages, since it loses nutrients. -Do not refrigerate until the desired ripening point is reached.

-Never freeze raw.

Nutrients and properties:

(See nutrient content in fruits).

Note:

Periodically check the status of the product to be able to consume it in time.

Pear

Purchase:

The pear, (rosacea). It is the edible fruit of the common pear tree. There are various classes and so their texture, flavor and color.

Freshness:

It is seen in the apex (stalk that joined the tree), which is dry and dehydrated. Firm texture, though it yields a little to the touch when ripe and juicy. No bruises or bumps (brown spots).

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When they reach their destination, they can be refrigerated (ripe), so that their “useful life” is lengthened.

Uses:

-alone, in juices, milkshakes, smoothies and compotes. -In cakes, pies, desserts, biscuits and confectionery in general. -Sauces, fillings for cakes and preserves among others. In Europe mainly in Britain and France, it is used for the elaboration of pear cider.

Storage:

Pears can be stored and kept at room temperature in a fruit bowl, or refrigerated in perforated plastic bag, with absorbent kitchen paper inside the bag or in a fruit box and when they have acquired their ripening point.

Fruit box

Duration:

At room temperature, approximately 4-6 days. Refrigerated, approximately 8 days. Its duration depends also on the freshness at the time of its purchase.

Conservation:

Cool. Temp. Environment.

Duration:

8 days approx. 4-6 days approx.

Tips:

Nutrients and properties:

(See nutrient content in fruits).

Note:

Periodically check the status of the product to be able to consume it in time.

Apple

Purchase:

The Apple, (rosacea). It is the edible fruit of the apple tree. In Spain it is called “but”. There are different colors and textures depending on your class.

Freshness:

It is seen in its firm texture, shiny rind (shell), without bruises or soft or dark parts. The hardest apples (which do not yield to the touch), are the most juicy and better tasting.

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When it reaches its destination refrigerate, to lengthen its “useful life”.

Uses:

Alone, like fruit, in fruit salads, compotes, juices and milkshakes. In sauces, feet, biscuits, cakes and pastries in general.

Storage:

They can be placed in a fruit bowl or refrigerated in a plastic bag without closing it completely or in a fruit box.

Duration:

-At room temperature, depending on the weather can last up to 6-8 days. -Refrigerated 10-15 days approximately or more. Its duration also depends on the freshness at the time of your purchase.

Conservation:

Cool. Temp. Environment. Duration: 10-15 days approx. 6-8 days approx.

Tips:

Do not place the fruit bowl where the sun’s rays get, because it shortens the duration or “shelf life” of the fruit.
Never freeze them raw.
Do not subject to cooking fruit for beverages as they lose their nutrients.

Nutrients and properties: (see nutrient content in fruits). Note: Periodically check the status of the product to be able to consume it in time.

Kiwi

Purchase:

The KIWI, originally from China (Yangtze River forests). In New Zealand it was where he was given his name. It is an edible fruit, thin crust, brown with villi. Pulp in shades of greens with seeds.

Freshness:

Firm texture to the touch, with villi on your skin, without bruises or bumps or excessive soft and dark parts. Fragrant smell.

When you go to buy the product in the supermarket, we recommend:

Observe that the display site is clean and adequately refrigerated.
Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.

Uses:

Alone, like entrance or fruit, in milkshakes, juices, jams, salads of fruits, sauces, decoration of plates. Ice cream, dessert cakes, mousse, feet among others.

Storage:

At room temperature and refrigerated after they reach their ripening point, in plastic bag with perforations in “fruit box” or in a not so cold place of the refrigerator.

Duration:

At room temperature, approximately 5 days. Refrigerated, 8-10 days approx. Its duration also depends on the freshness at the time of your purchase.

Conservation:

Refrigerated. Temp. Environment.

Duration:

8-10 days approx. 5 days approx. Tips: Do not place the fruit bowl where the sun’s rays are direct, so that the ripening of the fruit is not accelerated and the “useful life” is shortened.

Nutrients and properties:

(See nutrient content in fruits).

Note:

Periodically check the product to be able to consume it in time.