Fruits : Preparation and Combinations

Maintaining Health
by R. L. Alsaker

(Page 17 of 31)

Preparation

Most fruits are best raw. Then their acids and salts are in their most available form. Those who become uncomfortable after eating acid fruit may know that they have abused their digestive organs and they should take it as an indication to reduce their food intake, simplify their diet, masticate better and eat more raw food. Those who overeat of starch or partake of much alcohol cultivate irritable stomachs, which object to the bracing fruit juices.

For the sake of a change fruits may be cooked. The more plainly they are cooked the better. Always use sugar in moderation, no matter whether the fruit is to be stewed or baked.

To stew fruit, clean and if necessary peel. Stew in sufficient water until tender. When almost done add what sugar is needed. When stewed thus less sugar is required than if the sweetening is done at the start.

Stewed fruit can be sweetened by adding raisins, figs or dates. This is relished by many. Figs and dates stewed by themselves are too sweet for many tastes. This can be remedied by making a sauce of figs or dates with tart apples or any other acid fruit that appeals in such combinations.

Baked apple: Place whole apples in large, deep pan; add about one-third cup of water and one and one-half teaspoonfuls sugar to each apple. Put into oven and bake until skins burst and the apples are well done. Serve with all the juice.

Boiled apple: Place whole apples in a stewing pan; add two teaspoonfuls sugar and one cup or more of water to each apple; use less sugar if desired. Cover the vessel tightly and boil moderately until the skins burst and the apples are well done.

All stewed fruits should be well done. Avoid making the fruit sauces too sweet.

Stewed prunes: A good prune needs no sweetening. Stew until tender. It is a good plan to let the prunes soak a few hours before stewing them. Raisins may be treated in the same way.

Prunes may be washed and put into a dish; then add hot water enough to about half cover them; cover the dish very tightly and put aside over night. The prunes need no further preparation before being eaten. If the covering is not tight it will be necessary to use more water. Raisins and sundried figs may be treated in the same way.

Unfortunately, most of our dried fruit is sulphured. Sulphurous acid fumes are employed, and you may be sure that this does the fruit no good. If you can get unsulphured fruit, do so. The sulphuring process is popular because it acts as a preservative and it is profitable because it allows the fruit to retain more water without spoiling than would be possible otherwise.

Canning fruit: It is very easy to can fruit, but it requires care. Select fruit that is not overripe. The work room should be clean and so should the cans and covers. It is not sufficient to rinse the cans in clean water. Both the jars and the covers should be taken from boiling water immediately before being used.

Use only sound fruit, cook it sufficiently, adding the sugar when the fruit is almost done. If you cook the fruit in syrup, do not have a heavy syrup. Put into jar while piping hot, filling the jar as full as possible, put on the cover immediately, turning until it fits snugly; turn jar upside down for a few hours to see if it leaks; tighten again and put in cool place.

An even better way, especially for berries, is to fill the jar with fruit, pour syrup over them, put the jars into a receptacle containing water and let this water boil until the berries are done; then fill the jars properly and seal. Some berries that lose their color when cooked in syrup retain it when treated this way.

Canned fruits are not as good as the fresh ones, but better than none. Be sure that they are not fermenting when opened. When proper care is exercised a spoiled jar is a rarity. If there is any doubt about the fruit, scald and cool before using. This destroys the ferments.

Fresh fruit is the best. Next comes fruit recently stewed or baked. If other fruit can not be obtained, get good dried fruit and stew it.

Combinations

Fruits may be combined with almost any food, except that which is rich in starch, and even that combination may be used occasionally, although it is not the best. I have seen people who were supposed to be incurable get well when their breakfasts were mostly apple sauce and toast. However, sick people should avoid such combining entirely and healthy ones most of the time. Breakfasting on cereals and fruit is a mistake. Those who eat thus may say that they feel no bad results, but time will tell. Nowhere in our manner of feeding does nature demand of a healthy human being that he walk the chalk line. All she asks is that he be reasonable. So if you feel fine and want a shortcake for dinner take it. But the shortcake should be the meal, not the end of one that has already furnished too much food.

Fruit combines well with both milk and cheese. The impression to the contrary that has been gained from both medical and lay writers is due to false deductions based on premises not founded on facts. Milk and fruit, and nothing else, make very good meals in summer.

Fruit salads: A great variety of these salads can be made. Take two or three of the juicy fruits, slice and mix. Dress with a little sugar, or salt and olive oil, or simply olive oil, or no dressing. Some like a dressing of sour cream or of cottage cheese rather well thinned out. Raisins and other sweet fruits may also be used. Ripe banana may be one of the ingredients.

Such a salad may be eaten with a flesh or nut meal, or it may be used as a meal by itself. Fruit and cottage cheese make a meal that is both delicious and nourishing. A fruit salad strewed with nuts does the same.

Strawberries and sliced tomatoes dressed with cottage cheese make a good meal.

Lettuce, celery and tomatoes may be used in fruit salads.

A few fruit salads to serve as examples are: Apples, grapes and lettuce; peaches, strawberries and celery; bananas, pineapples and nuts; strawberries, tomatoes and lettuce. Combine to suit taste and dress likewise, but avoid large quantities of cream and sugar, not only on your salads, but on all fruits. No acid should be necessary, but if it is desired, use lemon juice or incorporate oranges as a part of the salad.