Fruit recipes

HE common wild Northern, American papaw, Asimina triloba, belongs to the Anonaceae, or Custard Apple Family, which has very interesting tropical members— in fact, according to Gray, they are “‘all tropical except the single genus, Asimina, Papaw of the United States.”’ Yet the tropical papaw of the West Indies, the Carica Papaya, is an entirely different fruit—not related, as so often supposed to be. ; The wild Northern papaw inspires extremes of admiration or dislike as a fruit food, but those who decry it are very often those who once were too fond and over-indulged in its richness. Northerners are not accustomed to using it in any way except ‘‘out of hand,” but it may be baked or used in delicate desserts such as gelatine, cornstarch, or egg combinations, or even using it as filling for tarts. For tarts it may be spiced and used as is pumpkin-pulp (cooked) for pies. The papaw has fine tonic qualities but it is so rich and nourishing a food that it is anything but ‘“‘light’”’ and should not be used in great quantity in connection with other concentrated, or with lighter foods, if the latter “‘spread the board” in great abundance. CHAPTER IX THE WILD NORTHERN PERSIMMON Diospyros Virginiana HE wild Northern persimmon (‘‘Diospyracee,”’ generally considered of the Ebony Family) is a very nourishing, attractive and delicious fruit after being touched by frost when in its sweetness and form it proves the applicability of its nickname, ‘“‘Date Plum.’’ It has enormous riches of sugar and is fattening as well as toothsome— all of which the ‘possums and other wild creatures discovered centuries ago. These veritable sugar-plums, the familiar, oddly wrinkled lumps of sun-transmuted astringency which hang temptingly among quaint, tinted leaves, may be used in a numberof ways for the table. It must be remembered always, however, that the persimmon is a ‘‘hearty’’ food, containing concentrated riches— chiefly of sugar—and so may not be eaten in quantity indiscriminately. Properly treated it will keep a long time and its possibilities as a food will surprise those who care to experiment affectionately with it. To dry it for future use hang in a cool, dry place, then use it uncooked, or in cookery as is the Kaki, or Japanese persimmon, or the date. It may be fermented by the usual processes for wine, beer, and vinegar. The seeds, browned in the oven and ground, are in some parts of the South used as a substitute for coffee. CHAPTER X THE GRAPE (Vitis) HE grape (Nat. Ord. Vitacee@) is by common consent ranked next to the apple in point of concentrated health value; by many it is put first and no fruit has been so widely used as a systematic ‘‘cure,’’ one recognised by the medical profession as filling perfectly the promise or meaning of this term. The foreign, scientific and practical method of taking this treatment, under the care of physicians, is no more unusual than the taking of mineral waters at resorts established in the vicinity of medicinal springs. Its health-giving qualities were known ages ago and its habitual use in the form of the simple fruit, the unfermented juice, or wine, are mentioned familiarly in the earliest Biblical and secular historical records. The old Greeks and Persians valued it and preserved the fresh fruit as far out of season as possible, making also a syrup which contained its fresh flavour and aroma.