A fruit is the part of a plant that develops from the flower and contains the seeds of the plant. Fruits are grown on plants, bushes, vines, or trees. Tree fruits are typically categorized into two main groups—pome fruits and stone fruits. Pome fruits contain seeds surrounded by a firm, edible flesh. Apples and pears are pome fruits. Stone fruits have a single large seed, or stone, surrounded by a fleshy outer layer. Peaches, plums, and cherries are stone fruits. Other types of tree fruits include citrus fruits like oranges, lemons, and limes, and tropical fruits like mangoes and avocados.
Apples: Known for their crisp texture and versatility in culinary applications, apples are one of the most widely cultivated tree fruits globally. There are thousands of apple varieties, each with its own unique flavor, texture, and color.
Apples are grown in temperate climates with distinct seasons and require well-drained soil and plenty of sunlight. Washington, New York, Michigan, Pennsylvania, and California are the top states for apple production.
Apple trees are typically grown from grafted nursery stock rather than seeds to ensure consistency in fruit quality and to maintain desired traits. Apple trees require ongoing care and maintenance, including pruning to shape the tree, promote fruit production, an manage tree size. Pest control measures, such as spraying insecticides or installing pheromone traps, may also be implemented. Most apple varieties require cross-pollination with another compatible variety to produce fruit. Growers often plant multiple varieties within the orchard to ensure adequate pollination. Honeybees are commonly used to facilitate pollination.
After pollination, the flowers develop into fruit which take several months to mature. Growers may thin the fruit to promote larger, higher-quality apples and prevent branches from breaking due to excessive fruit weight.
Apples are harvested in the late summer to fall when they reach optimal ripeness. Growers monitor factors such as color, size, firmness, and sugar content to determine when the apples are ripe and ready for harvest. They are typically picked by hand to avoid bruising and damage to the fruit. In some orchards, mechanical harvesting methods may be used for processing apples. After harvesting, apples are sorted and graded based on factors such as color, size, shape, and blemishes. Apples that do not meet quality standards are set aside for processing into other products such as juice or applesauce. Once sorted and graded, the apples are packed into containers, such as wooden crates, cardboard boxes, and plastic bins for storage, transportation, and sale. Apples can be stored for several months in cool temperatures and high humidity before being distributed to markets or processing facillities.
Apples can be eaten fresh, cooked, or processed into various products such as applesauce, apple juice, cider, apple chips, preserves and jams, and baked into pies, tarts, crisps, and cobblers. They are also used in salads, desserts, and savory dishes.
Low in calories and fat, apples are a good source of dietary fiber, vitamin C, potassium, and antioxidants. Consuming apples may help reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. The fiber in apples can aid digestion and promote satiety.
Cherries: Cherries are small, round fruits with a rich, sweet-tart flavor and glossy skin. There are two main types of cherries—sweet cherries and tart cherries. Sweet cherries are typically eaten fresh and have a firm, juicy flesh with a mild, sweet flavor. Tart cherries, also known as sour cherries, are smaller and have a more acidic flavor. They are commonly used in cooking and baking or processed into products like cherry juice and dried cherries.
Cherries grow best in temperate regions with a period of cold dormancy in winter followed by warm temperatures in spring and summer. Washington, California, and Oregon produce the most sweet cherries and Michigan, Utah, New York, and Wisconsin produce the most tart cherries. Cherries are typically propagated from grafted nursery stock rather than seeds to ensure consistent fruit quality and characteristics. Cherry trees require well-drained soil, adequate sunlight, and protection from strong winds. Cherry trees are pruned to shape the tree, promote fruit production, and manage tree size. Growers may implement pest control measures such as spraying with insecticides or installing pheromone traps.
Most cherry varieties require cross-pollination with another compatible variety to produce fruit. Growers often plant multiple cherry varieties within the orchard. Honeybees are commonly used to facilitate pollination. After pollination, the flowers develop into cherries and take several months to mature. Growers may thin the fruit to promote larger, higher-quality cherries and prevent branches from breaking due to excessive fruit weight.
Cherries are harvested when they reach full ripeness in late spring to early summer. They are often harvested by hand to avoid damage and are picked with their stem intact to preserve freshness and extend shelf life. In some orchards, mechanical shakers may be used to harvest the fruit.
After harvesting, cherries are sorted, graded, and packed into containers for storage, transportation, and sale. They are stored in cold storage facilities to maintain freshness and extend shelf life before being distributed to markets, grocery stores, or processing facilities.
Cherries are eaten fresh, cooked, or dried and can be added to salads, yogurts, trail mixes, granola, and desserts like tarts, pies, cobblers, and crisps. Tart cherries are used in pies, jams, sauces, syrups, and cherry juice.
Cherries are a good source of vitamin C, potassium, fiber, and antioxidants. They are associated with several health benefits due to their antioxidant and anti-inflammatory properties. Consuming cherries may help reduce inflammation, promote recovery after exercise, improve sleep quality, and support heart health.
Oranges: Oranges are citrus fruits known for their high vitamin C content. There are numerous varieties of oranges including Navel oranges, which are seedless and have easy-to-peel skin, and Valencia oranges, which have a high juice content.
Oranges are grown in subtropical and tropical regions and require a warm climate, plenty of sunlight, and well-drained soil. California, Florida, Texas, and Arizona are the top orange-producing states. Oranges are typically grown from cuttings in orchards or groves. Orange trees are pruned to help shape the trees, promote fruit production, and manage tree size. Growers may implement pest control measures such as spraying with insecticides or installing pheromone traps.
Most orange varieties are self-pollinating. Bees and other pollinators may visit orange blossoms, aiding in pollination. After pollination, the flowers develop into oranges and take several months to mature.
Oranges are harvested when they reach maturity in the winter months. The fruit is harvested using mechanical harvesters or picked by hand using picking poles. They are sorted, graded, and packed in crates or boxes for storage, transportation, and sale. They may be stored in cold storage facilities to prolong shelf life before being distributed to markets, grocery stores, and processing facilities.
Oranges can be eaten fresh, juiced, used in cooking and baking, added to salads, made into marmalade, preserves, or jams, or used as a flavoring agent.
Low in calories and fat, oranges are a good source of vitamin C, vitamin A, potassium, fiber, and antioxidants. Consuming oranges may help boost the immune system, improve skin health, support heart health, aid digestion, and reduce the risk of chronic diseases such as cancer and diabetes.
Peaches: Peaches are stone fruits known for their fuzzy skin, sweet taste, and juicy flesh. Peaches are categorized as either clingstone or freestone based on how easily the flesh clings to the pit. Varieties also differ in terms of skin color, flesh color (yellow, white, or red), and flavor.
Peaches are grown in temperate regions and require well-drained soil, plenty of sunlight, protection from frost and strong winds, and cold temperatures during the winter for proper flowering and fruit set. California, South Carolina, and Georgia are the top peach-producing states. Peach trees are usually propagated from dormant scion wood grafted onto rootstocks. Pruning helps shape the trees, promote fruit production, and manage tree size. Growers may implement pest control measures such as spraying with insecticides or installing pheromone traps.
Most peach varieties are self-pollinating. Bees and other pollinators may visit peach blossoms, aiding in pollination. After pollination, the flowers develop into peaches and take several months to mature. To promote larger, higher-quality fruit and prevent branches from breaking due to excessive fruit weight, growers may thin the fruit on the trees.
Peaches are harvested when they reach optimal ripeness in the summer months. Peaches do not ripen well off the tree. They are typically hand-picked using picking poles to avoid bruising and damage to the fruit or mechanical harvesters are used. After harvesting, peaches are sorted, graded, and packed in crates or boxes for storage, transportation, and sale. They may be stored in cold storage facilities to maintain freshness and prolong shelf life before being distributed to markets, grocery stores, and processing facilities.
Peaches are eaten fresh, cooked, or preserved, added to salads, cereal, yogurt, or oatmeal, used in desserts like pies, cobblers, crisps, and tarts, and made into jams, preserves, salsas, and sauces.
Low in calories and fat, peaches are a good source of vitamin A, vitamin C, potassium, dietary fiber, and antioxidants. Consuming peaches may improve digestion, heart health, and immune function. The high fiber content in peaches supports digestive health and the antioxidants and vitamins contribute to overall well-being.
Pears: Known for their distinctive bell shape, pears are categorized as European pears, which have a soft and buttery texture, or Asian pears, which are crisp and crunchy.
Pears are grown in temperate regions and require well-drained soil, adequate sunlight, and protection from frost and strong winds. Washington, Oregon, and California are the top pear-producing states. Pear trees are usually propagated from dormant scion wood grafted onto rootstocks. Pruning helps shape the trees, promote fruit production, and manage tree size. Growers may implement pest control measures such as spraying with insecticides or installing pheromone traps.
Most pear varieties require cross-pollination with another compatible variety to produce fruit. To ensure adequate pollination, growers often plant multiple pear varieties within the orchard. Bees and other pollinators visit pear blossoms, aiding in pollination. After pollination, the flowers develop into pears and take several months to mature. To promote larger, higher-quality fruit and prevent branches from breaking due to excessive fruit weight, growers may thin the fruit on the trees.
Pears are harvested when they reach optimal ripeness in late summer to early fall. Harvesting time depends on whether the pears are intended for immediate consumption or storage. Pears are usually harvested by hand using picking poles or using mechanical harvesters. After harvesting, pears are sorted, graded, and packed in boxes or crates. They may be stored in cold storage facilities to maintain freshness and prolong shelf life before being distributed to markets, grocery stores, or processing facilities.
Pears can be eaten fresh, cooked, or preserved, added to salads, cheese boards, or sandwiches, baked, poached, grilled, or sautéed, used in desserts like pies, tarts, crisps, and cakes, or made into jams, preserves, and sauces.
Low in calories and fat, pears are a good source of fiber, vitamin C, vitamin K, potassium, and antioxidants. Consuming pears may improve digestion, heart health, and immune function. The high fiber content in pears supports digestive health and the antioxidants and vitamins contribute to overall well-being.
Read The Fruits We Eat by Gail Gibbons aloud to the class.