Ami£ch  iP9hi8rm' }    Nezv  Vegetable  Foods  and  Fruits. 
179 
can  be  eaten  in  almost  any  manner,  either  raw  or  cooked.  When 
eaten  raw,  the  peach-like  down  should  be  removed. 
Mango. — The  fruit  of  Mangifera  Indica,  a  native  of  Asia,  ex- 
tensively cultivated  and  much  esteemed  in  tropical  climates  and 
known  in  hundreds  of  varieties.  It  is  frequently  seen  in  northern 
markets  in  fancy  fruit  stores.  The  fruit  is  of  various  shapes  and 
colors  and  the  size  ranges  from  that  of  a  plum  up  to  several  pounds 
in  weight.  The  pulp  has  an  agreeable  acidity  and  an  aromatic  flavor. 
It  is  eaten  raw,  like  a  melon,  or  cooked  in  preserves,  pies,  tarts,  etc. 
Its  great  juiciness  makes  it  a  difficult  fruit  to  eat  gracefully  unless 
previously  sliced  or  prepared.  The  pulp  of  the  mango  constitutes 
the  basis  of  most  of  the  various  forms  of  chutney,  particularly 
those  of  the  East  Indian  type.  The  composition  of  the  pulp,  accord- 
ing to  the  U.  S.  Dept.  of  Agriculture,  is  as  follows :  Water,  87.4  per 
cent. ;  protein,  0.6  per  cent. ;  fat,  0.4  per  cent. ;  sugar,  9.9  per  cent. ; 
crude  fiber,  1.2  per  cent.;  ash,  0.6  per  cent.  The  calorific  value  is 
comparatively  low,  being  only  220  calories  to  the  pound.  This  fruit 
must  not  be  confused  with  the  mango  pepper  used  as  a  condiment 
and  for  pickling. 
Melons. — Quite  a  number  of  new  varieties  of  melons,  cucurbi- 
taceous  fruits,  have  found  their  way  into  our  eastern  markets  during 
recent  years.  Melons  have  been  cultivated  in  the  Orient  for  sev- 
eral thousands  of  years  and  it  is  not  surprising  that  new  forms 
should  begin  to  appear  in  the  west.  Among  the  more  prominent  of 
those  which  have  been  noted  are  the  following :  Casaba,  Honey 
Dew,  Calif ornian,  Candian,  Egyptian  (golden) ,  French  and  Spanish. 
Olive. — The  ripe  olive,  the  fruit  of  Olea  Europea,  is  now  quite 
common  in  our  markets.  The  introduction  of  olive-tree  culture 
into  California  is  responsible  for  the  appearance  of  the  ripe  fruit. 
It  is  a  purplish  black  fruit,  about  the  size  of  a  small  plum,  with  a 
soft,  dark,  oleaginous  pulp  of  a  bland  flavor  due  to  the  presence  of 
the  olive  oil.  In  the  fresh  state,  this  fruit  possesses  a  bitter,  dis- 
agreeable flavor  which  is  removed  by  processing  in  alkali  and  sub- 
sequently washing  in  water  or  salt  water.  The  cultivation  of  a 
taste  for  the  ripe  olives  is  even  more  necessary  than  in  the  more 
common  pickled  green  olives.  The  ripe  olives  are  found  both  in  the 
canned  form,  packed  in  brine,  and  in  the  dried  form.  The  compo- 
sition of  ripe  olives,  according  to  the  U.  S.  Dept.  of  Agriculture,  is 
as  follows:  Water,  67.0  per  cent.;  protein,  2.5  per  cent.;  fat,  17. 1 
per  cent. ;  sugar,  5.7  per  cent. ;  crude  fiber,  3.3  per  cent. ;  ash,  4.4 
