and Magazine of the Ceylon Agricultura Society*— 'December, 1912. 497 



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xx 533 



All Rights Rtservti 



RIPE FRUIT. 



When it has been proved that the eating 

 of ripe fruits is a necessity for mankind in 

 the Tropics, it seems a pity the majority of 

 Europeans should know so little about the 

 many varieties, an! their divers uses. We 

 naturally do lament the absence of home apple 

 orchards with their health-giving burdens of 

 fruit, and the wealth and profusion of luscious 

 crops in our kitchen gardens. 



One of the last noted housekeepers to leave 

 our Colony after many years spent here was 

 famous for the delicious guava jelly, which she 

 made from the hard jambu fruit. There are 

 sixteen kinds of jambu growing in the East, 

 and some of these are in shape and colouring a 

 most deceptive apple. 



Passion Flower Fruit, so plontiful here, is 

 a tempting dainty, and its relation in the 

 Native States bears a fruit the size of a cu- 

 cumber most valuable in jungle homes. The 

 juice and seeds are squeezed out to be eaten, 

 while the cook uses the rest of the fruit as a 

 glorified vegetable marrow. 



Papayas, when unripe make another good 

 vegetable, and when ripe are remarkably whole- 



63 



some. Of the pleasing qualities of mangos- 

 teens people here know all that is to be known 

 even to their efficacy in removing the after-un- 

 pleasant effects of a durian feast. 



A very fair imitation of gooseberry fool, and 

 gooseberry tart, can be obtained by boiling 

 blimbings in water and sugar. This plain little 

 fruit is seldom used here except in curries and 

 sambals. 



Unwary visitors to the pineapple plantations, 

 who come back with mouths smarting with blis- 

 ters from eating the freshly cut fruit, would do 

 well to always provide themselves with a tiny 

 packet of salt ; no remedy is simpler, as pine- 

 apple eaten with that is harmless. 



Why more advantage is not taken by the ordi- 

 nary housekeeper of the hot sun for crystallizing 

 fruit is yet another mystery which we must dis- 

 cover some day. 



Rambutan Jam.— Cut the pulp from the stone. 

 Boil the juice of the fruit only, with a little water 

 and the weight of the fruit in sugar, and two 

 cloves, a small piece of cinammon. When it has 

 boiled, strain, and add the fruit. Then stew 

 slowly until the juice is absorbed into the pulp, 

 and the jam is ready. 



