SIX FAMILIAR FRUITS 309 



some of the latter of which grow to the size of a small 

 melon. It was named, it is said, by the early Spaniards 

 for the pomegranate, or "granada." It is often served 

 uncooked with wine and sugar. Whei-e jeliy is made of 

 this or the May-pop, the ripe fruit, halved across, should 

 be covered with cold water, adding about one-third the 

 quantity of well filled out but still immature, green-skinned 

 fruit. Cook slowly for three-quarters of an hour, then add 

 a little cold water and simmer again for an hour. Strain 

 off the juice (which should by this time be well cooked 

 down), and proceed as for ordinary fruit jelly. (See 

 previous recipes.) Marmalade may be made by usin^ the 

 pulp of the fruit, putting through a colander or sieve, cook- 

 ing down, and adding sugar. The resulting colour of jelly 

 or marmalade is a pale yellow. 



The famous Tamarind Tree {Tamarindus Indica) has 

 delicate leaves and pink and white flowers succeeded by 

 edible pods which are preserved and used in confections, 

 beverages, and medicinally. The acid of the fresh tamarind 

 is very pleasing, and is a combination of citric, malic, 

 formic, butyric, and tartaric acids, the tartness being 

 given chiefly by the citric. The laxative and cooling 

 qualities make the tamarind considered of much value in 

 many cases of illness and certainly in the prevention of it. 

 Tamarinds are usually shipped from the East or West 

 Indies in some form of preserve though with a little more 

 care it is said they might be had more abundantly in the 

 market in fresh form, if the shell or pod were prevented 

 from breaking, for with this natural protection they keep 

 well for some months. With the pods removed the tama- 

 rind may be preserved by pouring boiling syrup over the 

 fruit or by placing in stone jars with alternate layers of 

 sugar. They may be also candied and made into syrup 

 for use in various summer drinks, though now known chiefly 



