The dietetic value of fruits lies in the fruit sugar, mineral salts, and organic acids which they contain. Fruits are body regulators.
Fruit sugar or carbohydrates are the chief sources of fuel value in fruit. Most fruits also contain the substance which is necessary for jelly making. A fruit which does not contain pectin, such as pears and pineapple, must be combined with some fruit containing pectin. Apples, grapes, and currants contain great quantities of pectin.
Fresh fruit eaten the first thing in the morning acts as a cleanser. Care must be taken in the selection of fruit, it should be ripe, but not overripe. If overripe, it is liable to cause fermentation in the alimentary tract.
Science has perfected the drying process to such a degree that dried fruit has become a great convenience when the fresh product is not obtainable.
Because it is impossible to wholly consume all fruits at the harvesting time, great quantities are canned for later consumption. To retain the highest natural flavor and full fruit sugar value, it is necessary to can fruits and vegetables just as they ripen and immediately after picking. Commercial canning of fruits has reached such a high degree of excellence that the average home manager prefers to buy a reliable brand she knows to be uniform, rather than run the risk of having fruits spoil that she uses her own time and material to “put up.”
The wide variety of fruits on the market under reliable brand names makes it possible to serve practically any fruit at any season. Even the special types of fruits may be purchased canned, as Royal Anne Cherries, Muscat Grapes, Bartlett Pears, Egg Plums, etc.
Apricots Roast Lamb, Baked Ham Pineapple Boiled Ham, Cheese Apples Roast Pork Pears (spiced) Cold Beef, Cheese Peaches (spiced) Veal, Cheese
All fruits combine in fruit salads, cocktails, ices.
Vegetables contain a large amount of water, cellulose, and mineral matter. They are included under the classification of carbohydrates, or mineral salts according to the predominance of starch or mineral matter. Leafy vegetables are rich in vitamines.
The mineral salts afford bone building material, while the large amount of cellulose which they contain furnishes bulk in the diet.