Lowe, Belle. Experimental Cookery , 3d ed., Chap. II.
John Wiley & Sons, Inc., New York (1944).
Sherman, Henry C. Foods: Their Values and Man¬
agement, Chap. XI, pp. 141-149. Columbia Uni¬
versity Press, New York (1946).
Pouring Pectin Candy into Mold • Fondant and gum or jelly mixtures may be
poured into starch molds to form centers for covering with chocolate or sugar crystals
U.S.D.A.
Ill * Fruits and Their Preparation
Fruits are important sources of natural
sugars in the diet. Since fruit serves as a
vehicle for the distribution of the seed of the
plant, it is not strange to find that in this
group of foods aesthetic qualities prevail.
They have not only desirable sweetness, but
in addition pleasing odors and flavors. They
would tempt the appetite even if they had
little food value, but fruits are by no means
just food accessories, important as this func¬
tion may be. They also contribute impor¬
tant nutrients to the diet. Fruits are used
fresh, frozen, canned, and dried. By far the
largest amount is consumed fresh.
There are many kinds and varieties of
fruit but no attempt will be made here to
classify fruits horticulturally. From the
point of view of their nutritive value, fruits
are placed in two groups: those which are
rich sources of vitamin C, such as citrus
fruits and berries; and the other fruits which
are less rich in this nutrient and are grouped
with "other fruits and vegetables.”
Another grouping of fresh fruits useful to
dietitians is on the basis of their use as food
fruits or flavor fruits. The food fruits are
those which contain more than 20 per cent
solids and so are comparatively high in
calorie content. This group includes avo¬
cados, bananas, figs, dates, certain varieties
of grapes, and olives. The fruits valued prin¬
cipally for their pleasant flavor and mineral
and vitamin content have less than 20 per
cent solids. This group includes apples,
apricots, peaches, pears, plums, cherries,
cranberries, currants, berries, all the citrus
fruits, pineapples, and melons.
COMPOSITION AND NUTRITIVE
VALUE
Different kinds of fresh fruit vary con¬
siderably in composition. Even different lots
of the same kind of fruit may show consider¬
able differences in composition, depending
on variety, cultural condition, and degree of
maturity. Table XI indicates the nutrients
most important in the more common fruits.
The water content of the edible portions of
flavor fruits varies from 85 per cent in black¬
berries to 93 per cent in melons.
Most fruits are not important sources of
proteins or fat. Two exceptions are the
avocado (alligator pear) and the ripe olive.
The percentage of fat in both these fruits is
sufficient to make them useful sources of
energy.
The carbohydrate in ripe fruit is present
largely in the form of sugars — sucrose, dex¬
trose, and levulose. Sugars are an easily
available form of energy and also make an
important contribution to flavor.
Fruits are among the best food sources of
minerals — calcium, phosphorus, and iron —
and also contain the other elements found in
natural foods.
Page 41
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lowe, Belle. Experimental Cookery , 3d ed., Chap. II.
John Wiley & Sons, Inc., New York (1944). Sherman, Henry C. Foods: Their Values and Man¬ agement, Chap. XI, pp. 141-149. Columbia Uni¬ versity Press, New York (1946).
Pouring Pectin Candy into Mold • Fondant and gum or jelly mixtures may be poured into starch molds to form centers for covering with chocolate or sugar crystals
Ill * Fruits and Their Preparation
Fruits are important sources of natural sugars in the diet. Since fruit serves as a vehicle for the distribution of the seed of the plant, it is not strange to find that in this group of foods aesthetic qualities prevail. They have not only desirable sweetness, but in addition pleasing odors and flavors. They would tempt the appetite even if they had little food value, but fruits are by no means just food accessories, important as this func¬ tion may be. They also contribute impor¬ tant nutrients to the diet. Fruits are used fresh, frozen, canned, and dried. By far the largest amount is consumed fresh.
There are many kinds and varieties of fruit but no attempt will be made here to classify fruits horticulturally. From the point of view of their nutritive value, fruits are placed in two groups: those which are rich sources of vitamin C, such as citrus fruits and berries; and the other fruits which are less rich in this nutrient and are grouped with "other fruits and vegetables.”
Another grouping of fresh fruits useful to dietitians is on the basis of their use as food fruits or flavor fruits. The food fruits are those which contain more than 20 per cent solids and so are comparatively high in calorie content. This group includes avo¬ cados, bananas, figs, dates, certain varieties of grapes, and olives. The fruits valued prin¬ cipally for their pleasant flavor and mineral and vitamin content have less than 20 per cent solids. This group includes apples, apricots, peaches, pears, plums, cherries, cranberries, currants, berries, all the citrus fruits, pineapples, and melons.
Different kinds of fresh fruit vary con¬ siderably in composition. Even different lots of the same kind of fruit may show consider¬ able differences in composition, depending on variety, cultural condition, and degree of maturity. Table XI indicates the nutrients most important in the more common fruits. The water content of the edible portions of flavor fruits varies from 85 per cent in black¬ berries to 93 per cent in melons.
Most fruits are not important sources of proteins or fat. Two exceptions are the avocado (alligator pear) and the ripe olive. The percentage of fat in both these fruits is sufficient to make them useful sources of energy.
The carbohydrate in ripe fruit is present largely in the form of sugars — sucrose, dex¬ trose, and levulose. Sugars are an easily available form of energy and also make an important contribution to flavor.
Fruits are among the best food sources of minerals — calcium, phosphorus, and iron — and also contain the other elements found in natural foods.