SOME FRUITS OF HAWAII 91 



Table 2. — Proximate composition of Hawaiian fruits. Edible portion. 



( continued) 













Carbohy- 





Acid 









Ether 





drate 





as 



Name and variety 





Protein 



extract 



Crude 



(by dif- 





citric 





^^ater 



(N x6.25) 



(Fat) 





f erence) 



Ash 







Percent 



Percent 



Percent 



Percent 



Percent 



Percent 



Percent 



Litchi 

















Hei Yeh 



86.7 



0.8 



0.2 



0.2 



11.8 



0.30 





Kwai Mi 



77.6 







A O 

 U.6 





ft 1 1 





Mango 





Pirie 



80.0 



0.5 



0.2 



0.7 



18.2 



0.37 



0.97 



Victoria 



81.5 



0.5 



0.2 



0.6 



16.9 



0.33 





Mountain Apple 



91.5 



0.3 



0.1 



0.8 



7.0 



0.26 



0.15 



Orange, Hawaiian 

















(with 

















membrane) .... 



87.8 



0.7 



0.1 



0.5 



10.6 



0.41 



1.16 



( without 

















membrane) .... 



89.4 



0.5 



0.1 



0.2 



9.8 



0.33 



1.29 



(juice) 



90.1 



(0.5)* 







9.0 



0.35 



1.28 



Papaya 



85.6 



0.5 



0.3 



0.8 



12.3 



0.51 



0.13 



Passion fruit 

















Purple (juice 

















only) 



79.8 



0.6 







19.1 



0.48 



2.30 



Pineapple 

















Smooth Cayenne 



85.6 



0.5 



0.2 



0.5 



12.9 



0.28 



0.48 



( iuice ) 



86.4 



(0.3)* 







13.0 



0.27 



0.59 



Poha 



81.7 



1.9 



0.1 



3.2 



12.2 



0.87 



0.89 



Soursop 



80.2 



0.7 



0.4 



1.0 



17.1 



0.58 



0.94 



Strawberry 



on c 



ft Q 



ft o 



1 ft 



7 1 



fl ±1 

 U.T- J 









Surinam-cherry 



75.2 



1.0 



0.1 



0.8 



22.3 



0.56 



4.18 



Tamarind 



33.9 



3.3 



0.5 * 



1.8 



45.7t 



2.57 



12.16 



Watermelon 

















Chilean black 

















seeded 



90.2 



0.9 



0.1 



0.1 



8.3 



0.37 



0.09 



* Estimated in order to supply carbohydrate figure. 



t Calculated as percent by difference including acids as citric. 



