CHAPTER XXXI 



SIX OF THE MORE FAMILIAR TROPICAL AND 

 SEMI-TROPICAL FRUITS 



THE mango {Mangifera Indica) is one of the most 

 delicious and one of the most maligned of tropical 

 fmits, this state of affairs arising because of the unpleasant 

 fibrous nature of several varieties and the unmistakable 

 turpentine flavour of some of them which have unfortun- 

 ately been put upon the market stringy and unripe. The 

 best mangoes are almost as delicate as perfect pineapples 

 and contain much food value. Not only is this fruit sus- 

 ceptible of being cooked in numerous ways and eaten fresh, 

 made into wine and various preserves, but starch and 

 glucose are manufactured from the mango and when ani- 

 mals of the lower world are given it as a staple food they 

 flourish. The fruit is truly exceedingly juicy and it is 

 sometimes said that it should be eaten only in one's bath- 

 tub, in consequence, but where the mango grows in the 

 greatest luxuriance and it is properly understood and used 

 one may procure the regular mango-fork, a three pronged 

 affair of which the middle prong is long and projecting, to 

 be so imbedded that the fruit will not slip. Otherwise, 

 the mango may be sliced before serving with wine, sugar 

 and nutmeg. It may also be simply stewed. Before 

 maturity it may be pickled or preserved, as well as at later 

 stages. The kernels of the seeds are sometimes roasted 

 and eaten like chestnuts. 



The Tropical Papaw {Carica papaya) is a very interest- 

 ing and valuable tree as well as fruit. The form of the 



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