Fruit recipes

The Sweet Sopor Sugar Appleisthe Anona squamosa. The “ sweet, mealy, aromatic pulp of this little fruit is sometimes cooked in simple form but it is most delicious in its natural state. (The seeds, powdered, will drive away fleas or other insects.) In appearance the Sugar Apple somewhat resembles tiny, crownless pineapples. The Sour Sop (Anona muricata), is much larger than the Sweet Sop, weighing up to five pounds or more, and, while also aromatic, is somewhat tart and chiefly used in making cold drinks, ices, etc., as it is most refreshing in effect. The Pond Apple, A. palustris or A. glabra, or laurifolia, sometimes mistakenly called ‘“‘the Custard Apple,” which name properly belongs to the Bullock’s Heart, is not as great a favourite as the other members of the family though it is a fragrant, creamy fruit, ‘‘conical, with blunt point (not unlike a Bellflower apple in shape), and when ripe the large stem pulls out of the fruit, leaving a hole half-way through it.”—H. E. Van Deman. On the other hand, A. cherimolia, the Cherimoya, or Chiramoya, or Jamaica Apple, is the greatest favourite of the Anonas, most delicious, and even considered to outrank in general attractions every other known fruit save the Mangosteen. It varies in size and weight from those no larger than anorange to fifteen “‘pounders.” Its juicy white pulp (containing small brown seeds) is eaten with a spoon, uncooked. It also makes a delicious frozen dainty. MAMMEE SAPOTA THE MANGOSTEEN: Garcinia mangostana [illustration: Mammee Sapota] CHAPTER XXIX THE MANGOSTEEN—THE MAMMEE APPLE _ Garcinia Mangostana—Mammea Americana HESE two tropical fruits are related and both of them are extremely delicious, the Mangosteen often being declared to be ‘‘finest fruit in the world.” In flavour it combines the delicate yet rich qualities of the pineapple, grape, peach, and strawberry, in form resembling somewhat the pomegranate, though the rind is more pulpy and the pulp itself more juicy and firm. It is at its best uncooked and being slightly laxative may be eaten freely. It may of course be frozen in various simple forms or used with gelatine. There is an African variety quite similar (Mammea Africana). The Mammee Apple (Mammea Americana), sometimes - called the South American or St. Domingo or wild apricot, is one of the standbys of tropical countries, being delicious in flavour and very useful in its adaptability as a food. Yellow in colour, it sometimes grows to the size of a grape-fruit, its double rind covering a dainty interior, although its outer covering and the seeds with their immediately surrounding pulp are bitter. The firm, aromatic, intermediate pulp, removed from rind and seeds, may be eaten with no special preparation or, uncooked, with wine or cream and sugar. Dropped into boiling syrup, simmered, and served cold, it is delicious, or, pulp cooked down, sugar added in usual proportion, and simmered till thick, made into marmalade or jam. Like the guava, it is susceptible of many variations as a fresh food or preserve. The Mountain Plum (Rheedia Edulis), is a relative of the mangosteen and bears, also, edible fruit, which are sub-acid and not unlike the ordinary plum of the temperate zones CHAPTER XXX SAPODILLA, MAMMEE SAPOTA, WHITE SAPOTA, STAR APPLE, COCOA PLUM AND EGG FRUIT (or “Ti-es”) HESE fruits come under the Sapotacee and are a very delicious group. The Sapodilla, or Sapodilla Plum, or ‘‘Dilly,” (Achras sapota) at first sight invariably reminds one of a russet apple, though in flavour it is rather a combination of pear and peach and the soft pulp is coarse-grained. Its homely, rusty coat is a deceptive covering for it is an excellent fruit, uncooked or preserved, and may be treated very much as are peaches.