Fruit recipes

While the grape-fruit and lime do not contain so great a percentage of citric acid as does the lemon, yet both have goodlv share and like all juicy citrus fruits are antiscorbutic, while in the pomelo there is in addition, though in lesser degree, the same bitter tonic quality possessed by cinchona. The grape-fruit should oftener be eaten in its natural state ‘without wine or sugar, either or both of which, though making it very delicious, perhaps detract from the fullest value of the pomelo. The lime (C. hystrix acida) elicits almost equally great praise from other humans, the acid varieties as the basis of cooling, wholesome drinks, and the ‘‘Sweet Lime” the ‘‘ Lima dulcts”’ of Mexico, in some of the more southern of American countries, as a rival of the sweet orange. The tangelo, a cross between the tangerine and pomelo, is the name by which a new group of citrus fruits is called, a group which so far includes but the Nocatee and the Sampson tangelo. Its skin is rather thin and readily removed; its flavour lacking the extreme bitterness, acidity, and sweetness of its parents, yet pronounced in individual flavour. With many people it will take the place of the pomelo as a favourite breakfast fruit, partly because of its more convenient size. The citrange is still a newer member of the citrus family and also a hybrid, this one the result of the crossing of the common orange with the trifoliate orange, the two varieties thus far in existence (the Rusk and the Willits) being ‘‘reciprocal hybrids.” The Willits -citrange is more tart, more nearly resembles the lemon than does the Rusk, but both varieties are excellent as citrangeade and for general purposes of cookery may be treated as are the orange, lemon and grape-fruit, with the necessary adaptations. The trifoliate orange (C. irtfoliata) is the hardy, dwarf, Japanese stock formerly so much used for budding on to. It is thorny and bears a small yellow fruit not over two inches in diameter which is ornamental and aromatic but useless, with its bitter, ‘‘gummy” pulp, thick rind and many seeds, for eating. GRAPE FRUIT FOR BREAKFAST At night halve the fruit across, then with thin, sharp’ knife remove upper part of core and seeds. In the hollow thus made place a tablespoonful of sugar and set in cool spot till morning. Serve without further preparation, but with sharp-pointed spoons. GRAPE FRUIT FOR LUNCHEON Prepare in same manner as tor ‘Breakfast,’ letting stand but six hours, however, and on ice, and adding tablespoonful of sherry to the sugar in each half of the pomelo. Or the pulp may be entirely removed from the shell and skin and served in the clean shells with just a little sugar, or in sherbet glasses or in individual -glass dishes set in outer cups or bowls containing shaved ice. If served on the dishes the sections may be left whole; if in glasses the pulp shredded. There are many ways of varying this. Another method more suitable for a dessert or other than introductory course is the following: PINK POMELO PYRAMID Shred from the pulp every vestige of white rag and break sections into bits not over half an inch in length. Serve in tall slim glasses with a meringue of stiff-whipped white of egg and sugar and bits of angelica. A little shaved ice may be placed with the fruit. The combination of pink, white, yellow, and pale green gives a pretty effect. Where the pink pomelos or shaddocks cannot be secured a few drops of cochineal may be added to the fruit and sugar and let stand an hour or more, or the cochineal may be used merely on the bits of ice, or in the meringue. POMELO WITH GRAPES