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Information on Fruits & Other Facts

Delicious facts about your favourite fruits

5 Great Reasons to Eat Fruit

  1. Fruit consists largely of water, just like the human body
  2. Fruit is 100% bad-cholesterol free
  3. Fruit stimulates the memory
  4. Fruit has lots of fibre
  5. Fruit makes you feel better

Learn more about each of the types of fruit that you can receive from Fruit at Work. Simply click on the link next to each picture to find out a little bit more that fruit:

applesApples bananasBananas grapesGrapes
Kiwi FruitKiwi Fruit MandarinsMandarins MangoesMangoes
nectarinesNectarines orangesOranges peachesPeaches
pearsPears plumsPlums strawberriesStrawberries


  • Apples come in all shades of reds, greens, yellows. 
  • 7500 varieties of apples are grown throughout the world. 
  • Apples are fat, sodium, and cholesterol free. 
  • A medium apple is about 80 calories. 
  • Apples are a great source of the fibre pectin. One apple has five grams of fibre. 
  • 25 percent of an apple's volume is air. That is why they float. 
  • Apples ripen six to ten times faster at room temperature than if they were refrigerated. 
  • The old saying, “an apple a day, keeps the doctor away”. This saying comes from am old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.” 
  • Don't peel your apple. Two-thirds of the fibre and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.

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  • Bananas are a good source of vitamin C, potassium and dietary fibre.
  • Bananas have no fat, cholesterol or sodium.
  • Bananas are great for athletic and fitness activity because they replenish necessary carbohydrates, glycogen and body fluids burned during exercise.
  • Bananas are available all year-round. They are harvested every day of the year.
  • The banana industry in Australia is well over 100 years old.
  • A cluster of bananas is called a hand and consists of 10 to 20 bananas, which are known as fingers.
  • When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. 
  • Queensland grower Pacific Coast Eco-Bananas has registered the colour red - applied as a wax on up to a third of the fruit - as a trademark. The grower hopes to become the only grower allowed to use the colour to distinguish and promote its bananas in Australia. It is believed to be the first colour trademark registered for fresh fruit.

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  • Grapes were first cultivated over 8000 years ago.
  • Grapes with black skins are dried to make raisins, whereas sultanas are dried from small seedless green grapes. Americans call all dried grapes ‘raisins’.
  • There are many hundreds of varieties of grapes but the favourites are:
    Green – Thomson seedless, Waltham Cross and Menindee Seedless, 
    Purple/Pink – Muscat, Purple Cornichon, Ribiers, Black Muscat, Flame Seedless and Red Globe.
  • Grapes have a high sugar content with half as glucose and half as fructose.
  • Grapes also contribute some dietary fibre and vitamin C.
  • Grapes also contain adequate amounts of potassium and vitamin A and are low in sodium.

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Kiwi Fruit

  • Kiwi Fruit is actually native to China and were brought to New Zealand by missionaries in the early 20th Century and were originally called Yang Tao. In 1960 they were renamed Chinese Goosberries.
  • Kiwi Fruit is the most nutrient dense of all the major fruits
  • Nutrients most commonly associated with Kiwi Fruit including Vitamin C or beta–carotene.
  • Kiwis are packed with more vitamin C than an equivalent amount of orange.
  • Kiwi is a good source of the important fat–soluble antioxidant - Vitamin E. This combination of both fat and water soluble antioxidants - Vitamin C, makes Kiwi able to provide free radical protection on all fronts.
  • Kiwi also has a good source of the minerals: potassium, magnesium, copper and phosphorous.
  • Kiwi Fruit is high in fibre.
  • California Kiwi Fruit is available November through to May, while the New Zealand crop hits the market in June through to October.
  • Enjoying just a couple of Kiwi Fruit each day may significantly lower your risk for blood clots and reduce the amount of fats (triglycerides) in your blood, therefore helping to protect cardiovascular health.
  • Store unripe kiwis at room temperature until skin indents slightly when touched. Place kiwi in a paper bag with an apple or banana, or in a ripening bowl to speed ripening. Ripe kiwis can be kept in the refrigerator for up to three weeks.

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  • Mandarins originated in China and were named after the officials of the Imperial Court, the Mandarins.
  • There are three main varieties of Mandarins – Imperial, Ellendale and the Murcott or Honey Tangerine.
  • The mandarin has many names, some of which actually refer to crosses between the mandarin and another citrus fruit.
  • Mandarins are an excellent source of vitamin C, a good source of B vitamins, low in calories and a good source of fibre.

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  • Mangoes are known as the King of Fruits.
  • A mango tree doesn’t produce fruit until it’s about four years old.
  • Mangoes are picked when mature, and more green than yellow.
  • Mangoes belong to the same family as the cashew and the pistachio nut.
  • Mangoes are eaten green in parts of Asia, often sprinkled with a mixture of salt and sugar.
  • Mangoes are now grown in most tropical countries and are abundant in the northern parts of Australia.
  • In Australia – the most common mango is Kensington Pride or Bowen Special.
  • Mangoes are an excellent source of vitamin C, beta carotene and other related carotenoids. The deeper the colour of the flesh, the higher the carotenoid level.
  • Mangoes also supply some dietary fibre.

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  • Nectarines are like peaches without the fuzzy skin.
  • Nectarines are a great source for vitamin A and various phytochemicals that are good for your eyes and joints.
  • Nectarines are low in fat, saturated fat free, sodium free, cholesterol free and a great source of vitamin C.
  • To speed up the ripening process, place nectarines in a paper bag and store loosely at room temperature until ripe and then they will keep refrigerated for up to a week.

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  • One orange supplies a healthy dose of Vitamin C, which plays an important role in cancer prevention, healthy blood circulation and wound healing. 
  • Oranges are a good source of the crucial B-vitamin folate, which is essential in preventing birth defects and fighting heart disease. 
  • Oranges provide more than seven percent of the Daily Value for potassium, which is needed for proper fluid balance. 
  • Navel oranges are named that because of the belly-button formation opposite the stem end. The bigger the navel in an orange, the sweeter it will be.
  • Oranges, as well as other fruits, contain a water-soluble fibre called pectin. Studies show that pectin helps reduce blood cholesterol levels. This may explain why individuals who eat several servings daily of fruits, such as oranges, and vegetables have a lower risk for heart disease. 
  • Oranges are high in antioxidants, which neutralize the effects of free radicals, unstable oxygen molecules in your body, believed to cause aging and some diseases.
  • After chocolate and vanilla, orange is the world's favorite flavor.

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  • Peaches are very sensitive, bruising easily and should be handled with care.
  • Peaches are low in calories and are a good source of vitamin A, phytochemicals and fibre.
  • A medium peach packs a powerful 465 IU of vitamin A to combat the effects of aging.
  • Other benefits include vitamin B, folic acid, vitamin c, calcium, fibre, potassium and a little zinc.
  • The beta carotene found in peaches also helps build a strong immune system to prevent damage from free radicals and to avert many skin diseases. Beta carotene is a provitamin that the body converts into vitamin A.
  • To ripen peaches, store in a brown bag at room temperature. Once ripe they may be stored in the refrigerator for up to a week, depending on the degree of ripeness.

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  • Pears are an ideal weight loss food, 98% of their energy is from carbohydrates, which contain half the calories of fat. 
  • Pears are rich in pectin, a soluble fibre which helps the body to eliminate cholesterol and also protects against environmental toxins.
  • Pears are an excellent source of dietary fibre, vitamin C, copper and vitamin K.
  • Pears also have good sources of the B complex vitamins and also contain vitamin C. In addition they also contain small amounts of phosphorus and iodine.
  • Pears help to lower cholesterol.
  • Did you know that it takes about 100 to 170 days for a winter pear to develop from a flower?

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  • There are two major types of plums - European plums and Japanese plums.
  • Plums are related to cherries and are members of the rose family.
  • Did you know that prunes are dried plums?
  • Plums have some fructose and sucrose, but most of the sugar is in the form of glucose.
  • Plums contain moderate amounts of vitamin C and small quantities of other vitamins and minerals.
  • Plums supply moderate quantities of dietary fibre, mostly soluble fibre.

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  • A Strawberry has approximately 200 seeds on it.
  • Strawberries are not really a berry but a member of the rose family and the real fruits are actually the tiny yellow seeds.
  • Strawberries grow wild all over Europe and have been cultivated for the last 700 years.
  • Strawberries contact fructose and glucose.
  • Strawberries are an excellent source of vitamin C
  • The seeds on a Strawberry provide a good source of dietary fibre.
  • Strawberries also contain some folate and one of the B complex vitamins

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