22 CHEMICAL COMPOSITION OF SOME TROPICAL FRUITS. 



Two samples of mango preserves were examined, both of which 

 were put up in glass. The "mangos en almibar" are pieces of mango 

 preserved in a thick sugar sirup, while the marmalade of mangos is 

 a thin paste resembling apple sauce in appearance. Neither sample 

 was of good flavor. 



ANONA. 

 There are three species of anona in Cuba which are edible. First 

 and most important is the sour-sop, next the sweet-sop, and third the 

 chirimoya, which is of but little importance. 



sour-sop (guanabana). 



(Anona muricata. ) 



The sour-sop is a green, irregular-shaped, pod-like fruit varying 

 from Si to 12 inches in length, about two-thirds as broad near the top, 

 and curving to a blunt point at the lower end to one side of the center. 

 The skin is rather thick and covered with numerous small, hooked 

 briers. The pulp, which has the appearance of wet cotton, surrounds 

 the numerous tough seed sacs containing small brown seeds. A 

 fibrous core runs through the fruit from the stem to the lower point. 



Sour-sops vary greatly in size, weighing from 100 grams (3.5 ounces) 

 to over a kilo (2.2 pounds). The flavor is acid without being sweet. 

 It is highly esteemed for making cooling summer beverages, flavoring 

 soda-water sirups and water ices, and for preserving. The most 

 popular beverage is made by macerating the fruit with sugar, dilut- 

 ing with water, and straining off the pulp. The fruits sell at from 10 

 to 25 cents apiece in the season, which lasts from May to September. 



Two samples of the preserved fruit were examined. The "guana- 

 bana en almibar" is composed of the pulp of the fruit preserved in 

 sugar sirup. The "pulpa de guanabana al natural" is the pulp pre- 

 served without sugar, being intended for cafe and soda-water trade 

 when the fruit is out of season. It very closely approximates the 

 composition of the natural fruit, as is shown in Table VI. Both samples 

 were packed in glass. 



SWEET-SOP (AXON A). 

 (Anona squamosa. I 



The sweet-sop docs not attain the size of either the sour-sop or the 

 chirimoya. The samples analyzed (Table VI) averaged 229 grams 

 (7.3 ounces) in weight. The fruit is heart-shaped and deeply creased, 

 the portions between the creases ending in small knobs, which indicate 

 the position of the seeds under the surface of the skin. The seed- are 

 small and brownish black, resembling those of the sour-sop. The 

 pulp is also very much like that of the sour-sop. but it contains more 

 sugar and. as a rule, a smaller percentage of acids. 



Sweet-sops are eaten in the fresh state and are also used in making 

 water ices and soda water sirups. It is not so popular as the >our 

 variety, and no preserved fruit was found on the market. 



