The common fruits, because of their low nutritive value, are not, as a
rule, estimated at their real worth as food. Fruit has great dietetic
value and should be used generously and wisely, both fresh and cooked.
Fruits supply a variety of flavors, sugar, acids, and a necessary waste
or bulky material for aiding in intestinal movement. They are generally
rich in potash and soda salts and other minerals. Most fresh fruits are
cooling and refreshing. The vegetable acids have a solvent power on the
nutrients and are an aid to digestion when not taken in excess.
Fruit and fruit juices keep the blood in a healthy condition when the
supply of fresh meat, fish, and vegetables is limited and salt or smoked
meats constitute the chief elements of diet. Fresh fruit is generally
more appetizing and refreshing than cooked. For this reason it is often
eaten in too large quantities, and frequently when underripe or
overripe; but when of good quality and eaten in moderate quantities it
promotes healthy intestinal action and rarely hurts anyone.
If eaten immoderately, uncooked fruit is apt to induce intestinal
disturbances. If eaten unripe, it often causes stomach and intestinal
irritation; overripe, it has a tendency to ferment in the alimentary
canal. Cooking changes the character and flavor of fruit, and while the
product is not so cooling and refreshing as in the raw state, it can, as
a rule, be eaten with less danger of causing stomach or intestinal
trouble. If sugar be added to the cooked fruit, the nutritive value will
be increased. A large quantity of sugar spoils the flavor of the fruit
and is likely to make it less easily digested.
Nowhere is there greater need of a generous supply of fruit than on the
farm, where the diet is apt to be restricted in variety because of the
distance from markets. Every farmer should raise a generous supply of
the kinds of fruit that can be grown in his locality. Wives and
daughters on the farms should find pleasure in serving these fruits in
the most healthful and tempting form. There are a large number of
simple, dainty desserts that can be prepared with fruit and without much
labor. Such desserts should leave the pie as an occasional luxury
instead of allowing it to be considered a daily necessity.
In the season when each kind of fruit is plentiful and at its best a
generous supply should be canned for the season when both fruit and
fresh vegetables are scarce. A great deal of the fruit should be canned
with little or no sugar, that it may be as nearly as possible in the
condition of fresh fruit. This is the best condition for cooking
purposes. A supply of glass jars does cost something, but that item of
expense should be charged to future years, as with proper care the
breaking of a jar need be a rare occurrence. If there be an abundance of
grapes and small, juicy fruits, plenty of juice should be canned or
bottled for refreshing drinks throughout the year. Remember that the
fruit and juice are not luxuries, but an addition to the dietary that
will mean better health for the members of the family and greater
economy in the cost of the table.