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Delicious Fruit

Delicious Fruit
Of all the articles which enter the list of foods, none are more wholesome and pleasing than the fruits which nature so abundantly provides. Their delicate hues and perfect outlines appeal to our sense of beauty, while their delicious flavors gratify our appetite.

Advantage should be taken of the various kinds of fresh fruits during the seasons when they can be obtained from local market, for usually they are more appetizing and many healthy dishes can be made of them. As fruit is beneficial for all people with a normal digestion, we should welcome every opportunity to include it in the diet.

Salads made of fruit are undoubtedly very delicious part of the meal. In addition to being delightful in both appearance and flavor, they are also healthy and easy way of introducing fruit into the diet.

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Unripe fruits differ from ripe fruits in that they contain, starch, which during ripening is changed into sugar, and generally some proportion of tannic acid, which gives them their astringency. The characteristic constituent of unripe fruit, however, is pectose, an element insoluble in water, but which, as maturation proceeds, is transformed into pectic and pectosic acids. These are soluble in boiling water, and upon cooling, yield gelatinous solutions. Their presence makes it possible to convert the juice of ripe fruits into jelly. Raw starch in any form is indigestible, hence unripe fruit should never be eaten uncooked. As fruit matures, the changes it undergoes are such as best fit for consumption and digestion.

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Did You Know?
Star fruit contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Consumption by those with kidney failure can produce hiccups, vomiting, nausea, and mental confusion. Fatal outcomes have been documented in some patients.
Star Fruit or Carambola

While the fruit juice, as we commonly find it, is readily transformable for use in the system, the cellular structure of the fruit is not so easily digested. In some fruits, as the strawberry, grape, and banana, the cell walls are so delicate as to be easily broken up; but in watermelons, apples, and oranges, the cells are coarser, and form a larger bulk of the fruit, hence are less easily digested. As a rule, other points being equal, the fruits which yield the richest and largest quantity of juices, and also possess a cellular framework the least perceptible on mastication, are the most readily digested. A certain amount of waste matter is an advantage, to give bulk to our food; but persons with weak stomachs, who cannot eat certain kinds of fruit, are often able to digest the juice when taken alone.