Fruit recipes

(Aegle marmelos) is related to the Citrus fruits and its leaves and manner of growth resemble different Citrus varieties. - The “Bacury” of Brazil (Platonia insignis) has a rather tart pulp containing a few seeds, the whole covered by. a hard, smooth rind or shell of a gay yellow hue. The most costly preserves of some parts of Brazil are made, it is said, from this cocoanut-like ‘‘Bacury.” ° The Chilian Myrtle (Myrtus ugni) has a soft, juicy, redbrown fruit, in appearance rather like a ‘“‘large, black currant.” It is particularly used, uncooked, ag a simple dessert fruit or in cooling drinks and is delightfully aromatic. The Capuassa (Deltonia luctea) is a Brazilian fruit tree with extremely heavy foliage and a large-seeded, yellowmeated fruit covered with a hard shell of rough, somewhat furry appearance. Rand says, in describing the strained, crushed, and diluted pulp of this wonderfully fragrant fruit, that the resulting drink, called by courtesy wine, ‘“‘is worth a voyage across the Atlantic.’’. The Peach ‘‘Palm” (Guielma speciosa) bears a fruit somewhat resembling the apricot, but triangular in form rather than oval. It is used more like a potato, or the cassava, or bread fruit, resembling also somewhat the Spanish chestnut when roasted or otherwise prepared, its ground meal often being made into bread or cakes for baking. The Madagascar Voa-vanga (Vangueria edulis) produces edible berries nearly an inch in diameter. The Antidesma bunins, a fruit of Java, produces a berry which is red before reaching maturity, when it turns black. It is rather tart and excellent for preserves. A Japanese tree, the Hovenia dulcis, bears a sweet, fleshy and aromatic little fruit of fine flavour. The Tropical Almond, Terminalia catappa, is not an almond save in name, though it has oily, edible seeds which are used like nuts. The Jujube (Zizyphus), which has given its name to the famous confection, Jujube Paste (which latter, however, is usually made merely of gum-arabic and sugar and is quite innocent of the Jujube ingredient) has a number of interesting members, among them the true Lotus. The fruit of the common Jujube (J. vulgaris) is not unlike an olive or a date and is ordinarily red, though sometimes yellow, in colour. It is dried and sold as a sweetmeat, so delicious is it in flavour. Also, it is much eaten uncooked, as a dessert-fruit in some places. The Jujube contains a large amount of nourishment and is considered of value medicinally for its demulcent properties. The Sorrel or Roselle Berry (Jamaica Sorrel: Hibiscus subdariffa) is a rival of the currant and mulberry as a jelly-maker. With its juice, however, use only about three-fourths pound of sugar to a pint of juice. The calyxes of the sorrel may be preserved and the young leaves cooked as ‘‘greens.’’ The colour of the jelly is apt to fade in strong light so the glasses should be wrapped in newspaper and placed in a cool, dark spot. The Spanish Bayonet of the South, belonging to the Yuccas (Yucca baccata) has a magnificent flower stalk rising from the centre of its tall, spiny column, which is ‘succeeded by an equally imposing cluster of curious fruit with thick, tender rind and seeds. The juicy pulp may be prepared for cooking in similar fashion to apples, to which it bears a not distant resemblance in flavour. There are two plants which deserve mention among the fruits from the value to mankind of their roots: the Caladium esculenta, and the Zingiber officinalis, or Ginger Plant.