Fruit recipes

it may be in numerous ways): these must be removed by pressing the pomegranate through a sieve but the seeds must not be crushed in so doing for, broken, they are not pleasant in flavour. POMEGRANATE ICE Cut a dozen ripe pomegranates in half and remove seeds from the rind carefully. In the juice stir till dissolved one - pound of sugar. Add gradually a pint of water; strain again and freeze. ‘ POMEGRANATE SYRUP Press and strain from seeds and cook down juice till thick, when add sugar (see Fruit Syrup: Introductory Recipes). The uncooked juice is considered very cooling in fevers and the syrup makes a delicious drink. JELLY, JAM, ETC. Use the tart varieties or those somewhat under-ripe and proceed as for other such preparations. The jelly resulting is particularly beautiful. Pomegranate wine may be made with successful results and the fruit, seeds removed, served cooked, or fresh, with flavouring of orange blossom—or rose-water, or cocoanut and sugar. CHAPTER XXVII THE AVOCADO, ‘“AGUACATE,” OR ALLIGATOR PEAR (Persea Gratissima: Lauracee) HIS favourite West Indian and Southern American fruit in form resembles a pear somewhat, hence its popular name. It varies in size from that of a large pear, upward. Its seed occupies rather large space, but the melting pulp makes up for this in richness. It is called additionally, ‘‘ Palto”’ (in Brazil) and ‘‘Midshipman’s’’ or Vegetable Butter. Its wealth of oil is given out to best advantage of fruit and eater in salad form. The pulp is generally left adhering to the rind in serving. A Cuban method of preparation is as follows: The fruit is halved before sending to the table, and cut across with a sharp knife into little grooves into which the dressing will run and thus permeate the flesh of the ‘pear.’ Then salt, red pepper, and possibly a little cinnamon are dusted over it. Next, two mustard-spoonfuls of prepared mustard, a tablespoonful of vinegar, and two of oil are poured into the halves, a piece of ice placed thereon, and the fruit set on ice that it may be thoroughly chilled before serving. Another method, in vogue in Mexico, is to serve the fruit uncut, to be halved at the table. The pulp is then rubbed smooth as butter with a spoon, and lime or lemon juice added, with oil (one tablespoon of acid to three of oil) and a dash of pepper and salt. By some the addition of a little sugar is preferred. This is eaten with thin slices of bread. 7 299 A third method of making salad with the avocado is to combine it with cress, a little chopped onion, radishes, cucumbers, lettuce, beets—in varying combinations, but always with the French dressing of oil, vinegar, salt, and red pepper. Still another way is to use the smooth-rubbed pulp with a little oil (in place of the oil added to the yolk of egg for mayonnaise), and with pepper, salt, and lemon or lime juice to taste, serving with crisp lettuce. The sliced fruit is sometimes used as a garnish for meat dishes and is also served with wine, sugar, and spices; may be peeled, sliced, and fried, or the mashed pulp used for sandwiches with lemon juice, pepper, and salt. CHAPTER XXVIII THE CUSTARD APPLE, THE CHERIMOYA, SWEET AND SOUR SOP AND POND APPLE Anonacee wus one exception (the wild, North American papaw) the members of the Anonacee or Custard Apple Family are tropical. (It must be remembered that the North American wild papaw and the tropical papaw are two entirely different fruits.) The fruit which bears the family name individually, the Custard Apple, or Bullock’s Heart (A. reticulata), resembles distantly the wild Northern papaw. Itisdark brownin colour; roundish in form, and is best in its natural state, thoroughly ripened, for eating, though it may be varied by serving with sugar and cream, with whipped eggs or by being frozen.