230 FRUIT RECIPES 



who is said to have first conveyed it into the West Indies. 

 Under the shaddock comes that variety so long known 

 in Europe as the "Forbidden Fruit." 



The world in general has had a mistaken fashion of eat- 

 ing the pomelo before it is mature and thus many times 

 has misjudged its flavour. Most varieties do not really 

 ripen and attain full richness and sweetness until March 

 at the earliest and from then on, through May and into 

 June, are at their best. 



While the grape-fruit and lime do not contain so great 

 a percentage of citric acid as does the lemon, yet both have 

 goodly share and like all juicy citrus fruits are antiscorbutic, 

 white in the pomelo there is in addition, though in lesser 

 degree, the same bitter tonic quality possessed by cinchona. 

 The grape-fruit should oftener be eaten in its natural state 

 •without wine or sugar, either or both of which, though 

 making it very delicious, perhaps detract from the fullest 

 value of the pomelo. 



The lime (C hystrix acida) elicits almost equally great 

 praise from other humans, the acid varieties as the basis 

 of cooling, wholesome drinks, and the "Sweet Lime" 

 the "Lima dulcis" of Mexico, in some of the more southern 

 of American countries, as a rival of the sweet orange. 



The tangelo, a cross between the tangerine and pomelo, 

 is the name by which a new group of citrus fruits is called, 

 a group which so far includes but the Nocatee and the 

 Sampson tangelo. Its skin is rather thin and readily 

 removed; its flavour lacking the extreme bitterness, 

 acidity, and sweetness of its parents, yet pronounced in 

 individual flavour. With many people it will take the 

 place of the pomelo as a favourite breakfast fruit, partly 

 because of its more convenient size. 



The citrange is still a newer member of the citrus family 

 and also a hybrid, this one the result of the crossing of 



