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Delicious Fruit
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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?
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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.
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| 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. |
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