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On Food and Cooking Chapter Summary & Analysis - A Survey of Common Fruits Summary

Harold McGee
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A Survey of Common Fruits Summary and Analysis

Apples, pears, and their relatives, the pome fruits, are made up of mostly the enlarged tip of the flower stem, with seeds protected in the center core. The stone fruits are named as such by the stone-hard shell that surrounds the large seed in the center of the fruit. Apricots, of which there are many varieties, have a distinctive aroma derived from terpenes that smell of citrus, herbs and flowers. Cherries are either sweet or sour; the difference is due only to the level of accumulated sugars within the fruit. Peaches and nectarines are of the same family, with nectarines having a smooth exterior and peaches having a fuzzy exterior. Plums and hybrids of plums are harvested before ripening and are eaten dried or made into preserves, although some are eaten raw. Prunes are dried plums that...

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This section contains 714 words
(approx. 3 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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