Fruits are divided into five general classes - small fruits, orchard fruits, grapes, citrus fruits, and tropical fruits.

These are available either in the fresh or dried state and all may be served raw or cooked.

Fruits vary greatly in chemical composition. Their value in the diet is due chiefly to the ash constituents rather than to the protein, carbohydrate, or fat content. (See Sherman's Food Products, pages 335-338 for percentage composition and pages 347-349 for percentage of ash in the edible portion.)

When their energy value (due chiefly to carbohydrates) and their relative richness in certain important ash constituents are considered, the staple fruits are found to be more economical articles of food than is generally recognized. Except near the regions where grown, the dried fruits are usually more economical than the fresh.

The dietetic value of fruits is greater than could be inferred from the percentage composition alone, because of their refreshing and other desirable qualities which cannot as yet be subjected to quantitative measurement. The agreeable "ethereal" and acid flavors of fruit are helpful to appetite and doubtless also to digestion.

Fruit may be either a laxative or an astringent or both, as in the case of fruits which contain astringent substance in the skin, while the pulp is laxative. Fruit is also valuable for its antiscorbutic property and often seems to act as a mild and beneficial diuretic. The cellulose is useful in giving bulk to the food residues and preventing their stagnation in the intestine.

A given fruit often shows quite different properties at different stages in ripening, the most distinct changes in composition being usually a decrease in acid and starch with an increase in sugar content. Pectin substances present in underripe fruits cause fruit juices to jelly.

The desirability of increasing the use of fruit as food and the variety of attractive properties possessed by fruits and fruit products, lend special interest to the subject of fruit cookery.

General rules for preparation:

Small and soft fruits need careful handling when washed. Fill bowl with cold water, put fruit in and remove with strainer or perforated spoon in order not to crush.

Hard fruits, if small, may be washed in a colander under running water, or if large wiped with a damp cloth.

Decayed spots, bruises, or worm holes should be removed, preferably with a silver knife.

Cover pared fruits with cold water until ready to cook.

Oranges, lemons, and grapefruit should be scrubbed with a brush; bananas peeled and scraped, raspberries and blackberries removed from baskets with a fork to avoid crushing.

Dried fruits should be examined and washed in several waters.

Reasons for cooking fruit:

To soften cellulose.

In some instances to insure digestibility.

To further variety in serving.

In some instances to destroy bacteria.

How to purchase :

Fruits are economical when purchased in season, and if storage facilities allow, should be bought in quantity. Freshness and cleanliness should receive first consideration. Dried fruits may take the place of fresh fruits when the latter are not in season. The cost of fruits varies with locality - study the market in your own section.