FRUIT

Although the Dietary Guidelines do not categorize fruits as they do vegetables, different groups of fruits provide different nutrients.  Orange and red fruits like mango, cantaloupe, apricot, watermelon, and red or pink grapefruit are high in carotenoids.  Citrus, berries, guava, papaya, kiwi, and cantaloupe are high in vitamin C, while oranges are rich in folate.  Fruits like apples and pears aren't especially high in vitamins, but they contain phytochemical as well as fiber. 

Two cups of fruit should be consumed per day for a 2,000 calories intake.  Whole fruits, whether fresh, frozen, canned, or dried, are recommended over fruit juice for the majority of this amount to ensure adequate fiber intake.

Although unripe fruits can be stored at room temperature, most ripe fruit should be refrigerated.  Berries  in particular are extremely perishable and should be used within a day or two.  Some fruits (including apples, bananas, and melons) emit ethylene gas; this can accelerate ripening in some unripe fruits, but it can also promote spoilage in produce that is already.  These fruits can be stored separately from other foods.

Fruits like lemons and melons emit odors that can permeate other foods; dairy products are prone to absorbing odors, as are fruits such as apples and cherries.

Techniques of healthy cooking  The culinary Institute of America