3i6 FRUIT RECIPES 



The Anlidesma bunins, a fruit of Java, produ<bes a 

 berry which is red before reaching maturity, when it turns 

 black. It is rather tart and excellent for preserves. 



A Japanese tree, the Hovenia dulcis, bears a sweet, 

 fleshy and aromatic little fruit of fine flavour. 



The Tixjpical Almond, Terminalia catappa, is not an 

 almond save in name, though it has oily, edible seeds which 

 are used like nuts. 



The Jujube (Zizypbus) , which has given its name to the 

 famous confection. Jujube Paste (which latter, however, 

 is usually made merely of gum-arabic and sugar and is quite 

 innocent of the Jujube ingredient) has a number of in- 

 teresting members, among them the true Lotus. The fruit 

 of the common Jujube (/. vulgaris) is not unlike an olive 

 or a date and is ordinarily red, though sometimes yellow, 

 in colour. It is dried and sold as a sweetmeat, so delicious 

 is it in flavour. Also, it is much eaten uncooked, as a 

 dessert-fruit in some places. The Jujube contains a large 

 amount of nourishment and is considered of value medic- 

 inally for its demulcent properties. 



The Sorrel or Roselle Berry (Jamaica Sorrel: Hibiscus 

 subdariffa) is a rival of the currant and mulberry as a 

 jelly-maker. With its juice, however, use only about 

 three-fourths pound of sugar to a pint of juice. The 

 calyxes of the sorrel may be preserved and the young 

 leaves cooked as "greens." The colour of the jelly is apt 

 to fade in strong light so the glasses should be wrapped in 

 newspaper and placed in a cool, dark spot. 



The Spanish Bayonet of the South, belonging to the 

 Yuccas {Yucca baccata) has a magnificent flower stalk 

 rising from the centre of its tall, spiny column, which is 

 succeeded by an equally imposing cluster of curious 

 fruit with thick, tender rind and seeds. The juicy pulp 

 may be prepared for cooking in similar fashion to apples, 

 to which it bears a not distant resemblance in flavour. 



