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untitled ... Home Page Vegetarians Hints Food though the Ages Web Links FRUIT Everybody ...
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Everybody loves fruit raw as a dessert or cooked as some form of sweet, but how often do we incorporate fruit with meat, poultry and fish in cooking ? Chances are, not often enough, which is silly considering how tasty the combination can be. Fruit is highly prised for its vitamin and mineral content. Grapefruit, oranges lemons, black currants, strawberries, gooseberries and blackberries are high in Vitamin C. Apricots, peaches, plums and greengages contain small quantities of Vitamin A. Fruit also contains varying quantities of carbohydrates in the form of sugar, oil and starch and nearly all of them contain a high proportion of water between 75 and 90 per cent - which is why fruit is so thirst quenching in hot weather.

There are four main types of fruit used in cooking :-
1. berries and other soft fruits such as raspberries, strawberries, currants and grapes;
2. stone fruit such as apricots, sloes, cherries and plums;
3. citrus fruits such as oranges, lemons and grapefruit;
4. top fruits such as apples and pears.

Rhubarb, although strictly speaking is not a fruit, is served as such. Melons and tomatoes are true fruits but are usually included among vegetables.All fruits are at their best when ripe and freshly picked. Of course one must choose one's fruit carefully most of us know instinctively what to look for, freshness, and perfect soundness. After that comes the quality or grading, and according to our means we may select fruits of particular size, type or branded name.They should be carefully washed, before being eaten .

Fruit growing is a global industry, with modem transport and good cold storage, we are now able to get abundant supplies of fresh fruit all the year round. One can also purchase tinned fruits, which are much better than they used to be, but still come second to fresh, as the vitamins they contain to some extent disappear in the canning process .While the global fruit industry requires standardization specialist greengrocers or local markets often buy locally grown produce and it is the best place to find variety and interest .

The following list has been drawn up to tell you when each variety is at its best and cheapest :-

	Natural Vitamin or Nutrients	Season

Fruit
Apples	Vitamin B6 - Vitamin C - Vitamin E - phosphorus	October to December
Apricots	Beta-carotene ( antioxidant ) potassium Vitamin B - Vitamin C - iron - magnesium - magnesium phosphorus - beta-carotene	August
Bananas	Potassium - tryptophan - Vitamin B6 - Vitamin C - Vitamin E - Vitamin K - iodine - magesium - carbohydrate	All the year Round
Blackberries	Vitamin A - Vitamin B - Vitamin C - Vitamin E - salicylates ( natural aspirin )	September
Bilberries	Protein - free acid - sugar - pentosans, etc. - fibre - ash	July to September
Cherries	Calcium - phosphorus - Vitamin A - Vitamin B - Vitamin C - ellagic acid	July
Currants	Vitamin C	August
Damsons	Vitamin B1 - nicotinic acid	October
Figs	Calcium - phosphorus - potassium - beta-carotene - Vitamin A - Vitamin B - Vitamin C - folic acid - copper - zinc - natural sugar	August
Gooseberries	Protein - carotene - Vitamin B - Vitamin B2 - nicotinic acid - Vitamin C - kcal - Ca - Fe	August
Grapes	Vitamin C - carotene - folate	October
Grapefruit	Vitamin C - carotene - folate - Vitamin E - Vitamin B - Vitamin B6	Autumn
Greengages plums	Sugar fructose & sucrose - malic acid - Vitamin C - potassium	August
Loganberries	Vitamin C -	July to August
Lemons	Vitamin A - Vitamin B - Vitamin C - glucose - fructose - malic acid - citric acid - potassium - phosphorus - copper - manganese	All the year Round
Melons.	magnesium - potassium - phosphorus - Vitamin C - beta-carotene -	October
Nectarine.	sugar ( sucrose ) - potassium - Vitamin C - malic acid - citric acid	October
Oranges	Vitamin C - thiamin - folate - pectin -	Winter
Peaches	Vitamin B - Vitamin C - phosphorus - beta-carotene -	October
Pears	Vitamin A - Vitamin B - Vitamin C - Vitamin E - copper - iodine - magnesium - phosphorus - sulphur- zinc - pectin - folic acid - beta-carotene - potassium -	October
Pineapples	Vitamin C - Vitamin E - phosphorus - potassium - beta-carotene - bromelian enzyme	June to August
Plums	Vitamin C - Vitamin E - carotene - nicotinic acid - kcal	September
Raspberries	Vitamin C -Vitamin E - folate - fibre - magnesium - phosphorus - potassium	July
Rhubarb	protein - carbohydrate - Vitamin C - kcal	March and April
Strawberries	Vitamin B - Vitamin B6 - Vitamin C - Vitamin E - Vitamin K - beta-carotene - folic acid - magnesium - fibre - salicylic acid - potassium -	July
	Most fruits contain protein, carbohydrates, fat, and fibre along with vitamin C and the B' Vitamins .

Many fruits, especially damsons, currants and gooseberries can be bottled quite easily. It is a fallacy to think that "any old fruit " will do for bottling and jam making, over-ripe fruit can spoil the preparation. Fruit must be firm, smaller fruits like currants and gooseberries must be whole and firm. Oranges must not be " squggy " and for preserving, damsons should have unbroken skins.
Use preserving sugar and no other, unless your recipe tells you otherwise. The only alternative, slightly cheaper, is crystallized Demerara, but most recipes are based on the first mentioned. For preserving, one has to make syrup, and this is a tedious business which must be performed with considerable exactitude; it must be neither too strong nor too weak, and must reach the correct temperatures; otherwise it will either tend to crystallize or to ferment. Finally for certain fruits, it needs clarifying, which is again a difficult process.

Nowadays the name marmalade is usually applied only to oranges or citrus fruits generally, but at one time it applied to any fruits with rinds or skins, such as pineapples, ginger, marrow's, etc. Jams and marmalades can be made at home the fruit should be bought at the height of the season, when it is cheapest, but must be sound and good. Most comfitures are made with three-quarters to one pound of sugar to a pound of fruit;

With very sweet fruit, like strawberries, the flavour of the fruit does not have to be " drowned out " with sugar. Strawberry and other soft-fruit jams will taste better if the fruit is preserved whole and not 'a a pulpy mass.

Equipment for bottling and jam making is important, of course the old-fashioned copper preserving pan cannot be beaten.. An enameled pan is the next best thing and gives excellent results, but an old saucepan will merely demanded more time watching and stirring. A long-handled wooden spoon is essential. If the jam is of a type in which scum rises and has to be removed, a spoon will be needed.

For bottling, get good jars with rubber rings and glass tops. It is really important to get good jars. Bottles should be perfectly dry and warm before the jam is put into them. Contrary to the old ideas, they should be sealed immediately; they should be stored in a dry, cool cupboard, preferably in the dark. examine them periodically, not less than once a month, for mould spreads extraordinarily quickly.