Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 5:  Apricot, Fig, Nectarine, Peach, and Plum 
Chef Cyndie: Some fruits are best eaten right out of the hand without any special processing, particularly those with a flesh that surrounds a stone-like center seed like apricots, nectarines, peaches and plums.  The fig does not have a center seed and may be served cut in a fruit salad, but like stone fruits, it is easiest to eat when served whole.  Cut apricots, nectarines, and peaches will turn brown quickly, so an acid should be added immediately if you are cutting this fruit for a recipe.
The apricot is known for its high Vitamin A content. A ripe apricot will be plump, reasonably firm, and uniform in color. Be sure to handle with care because they will spoil quickly once bruised.  If you see any signs of mold, discard immediately.
Fresh figs are very nutritious and a good source of fiber.  A ripe fig will have a unique, spicy aroma. Rinse figs very gently and briefly just before using, and again make sure moldy figs are discarded.
Nectarines and peaches are in the same family.  A ripe nectarine will be fragrant, brightly colored and give slightly to the touch. These fruits spoil easily and should be handled with care.  Rinse gently just prior to serving and discard any nectarines or peaches with mold.
Plums are not as perishable as nectarines or peaches.  A ripe plum will be firm, giving slightly to palm pressure.  Just rinse and they are ready to serve.  
Remember, Chef Cyndie says to eat a variety of fresh fruits and vegetables every day.