103. AVOCADOS.--The avocado, which is also known as the _alligator
pear_, is a large pear-shaped, pulpy fruit raised principally in the
West Indies. It has a purplish-brown skin and contains just one very
large seed in the center. The flesh contains considerable fat, and so
the food value of this fruit is rather high, being fully twice as great
as a like quantity of apples or oranges.
This fruit, which is gaining in popularity in the Northern States, is
very perishable and does not stand shipment well. As a rule, it reaches
the northern market green and is ripened after its arrival. It is an
expensive fruit and is used almost entirely for salads. As its flavor is
somewhat peculiar, a taste for it must usually be cultivated.
104. GUAVAS.--The guava is a tropical fruit that is extensively grown in
the southern part of the United States. Guavas come in two varieties:
_red guava_, which resembles the apple, and _white guava_, which
resembles the pear. The fruit, which has a pleasant acid pulp, is
characterized by a more or less peculiar flavor for which a liking must
be cultivated. It can be canned and preserved in much the same way as
peaches are.
Because guavas are very perishable, they cannot be shipped to northern
markets, but various products are made from them and sent to every
market. Preserved and pickled guavas and confections made from what is
known as guava paste are common, but guava jelly made from the pulp is
probably the best known product.
105. NECTARINES.--The tropical fruit called the nectarine is really a
variety of peach, but it differs from the common peach in that it has a
smooth, waxy skin. Also, the flesh of the nectarine is firmer and has a
stronger flavor than that of the peach. Nectarines are not shipped to
the northern markets to any extent, but they are canned in exactly the
same way as peaches are and can be secured in this form.
106. PERSIMMONS.--The persimmon is a semitropical plum-like fruit,
globular in shape and an orange-red or yellow in color. It comes in many
varieties, but few of them find their way into the northern markets. The
Japanese persimmon, which resembles a tomato in color, is the variety
most frequently purchased. Persimmons are characterized by a great deal
of very pungent acid, which has a puckery effect until the fruit is made
sweet and edible by exposure to the frost. In localities where they are
plentiful, persimmons are extensively used and are preserved for use
during the winter season.
107. POMEGRANATES.--The pomegranate is about as large as a full-sized
apple and has a hard reddish-yellow rind. Most varieties contain many
seeds and a comparatively small amount of red edible pulp. Pomegranates
of various kinds are grown in the southern part of the United States and
in other warm climates. They are used extensively in the localities
where they are grown and are much enjoyed by persons who learn to care
for their flavor. A cooling drink made from their pulp finds much favor.
108. TAMARINDS AND MANGOES.--Although tamarinds and mangoes are
practically unknown outside of tropical countries, they are considered
to be very delicious fruits and are used extensively in their native
localities.
The tamarind consists of a brown-shelled pod that contains a brown acid
pulp and from three to ten seeds. This fruit has various uses in
medicine and cookery and is found very satisfactory for a
cooling beverage.
Mangoes vary greatly in size, shape, flavor, and color. Some varieties
are large, fleshy, and luscious, while others are small and stringy and
have a peculiar flavor.