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Fruit Tips
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Serve
only good quality fruit. All fruit for serving should be perfectly ripe
and sound. If intended to be eaten raw, fruit should be well ripened
before
gathering, and should be perfectly fresh.
Never use immature fruit. Immature fruit
is never wholesome, and owing to the large percentage of water in its
composition, fruit is very prone to change; hence over-ripe fruit should
not be eaten, as it is liable to ferment and decompose in the digestive
tract.
Fruit which has begun, however slightly, to decay, should be rejected.
Juice circulates through its tissues in much the same manner as the
blood circulates through animal tissues, though not so rapidly and
freely. The circulation is sufficient, however, to convey to all parts
the products of decomposition, when only a small portion has undergone
decay, and although serious results do not always follow the use of
such fruit, it certainly is not first-class food.
Fruit that has stood day after
day in a dish upon the table, in a warm room, is far less wholesome and
tempting than that brought fresh from the fridge, cold storeroom or cellar.
All
fruits should be thoroughly cleansed before serving. Such fruit as grapes,
cherries, berries, and currants may be best washed by placing in a
colander, and washed under tap water or dipping in and out of a pan of cold water (changing the water frequently) until perfectly
clean, draining and drying before serving.
Ripe fruit is a most healthful article of diet when partaken of
at seasonable times; but to eat it, or any other food, after heavy meals, is
a gross breach of the requirements of good digestion.
Regular consumption of fruit is associated with reduced risks of cancer,
cardiovascular disease (especially coronary heart disease), stroke,
Alzheimer disease, cataracts, and some of the functional declines
associated with aging.
Diets that include a sufficient amount of potassium from fruits and vegetables
also help reduce the chance of developing kidney stones and may help
reduce the effects of bone-loss.
Fruits contain from seventy-five to ninety-five per
cent of water,
have a high proportion of fiber, vitamins, sugars, enzymes and
phytochemicals; hence their important value in human diet.Fruits are
also low in calories (except in a few instances), which also helps to
lower one's calorie intake as part of a weight loss diet.
Partially decayed, stale, and over-ripe, as well as unripe fruit, should
never be eaten. According to scientists, all
fruits and vegetables, when undergoing even incipient decay, contain
numerous germs, which, introduced into the system, are liable to produce
disturbances or disease. Perfectly fresh, ripe fruit, with proper
limitations as to quantity and occasion, may be taken into a normal
stomach with impunity at any season.
Fruit
taken at seasonable times and in suitable quantities, alone or in
combination with proper foods, gives us one of the most agreeable and
healthful articles of diet. Fruit, fats, and meats do not affiliate, and
they are liable to create a disturbance whenever taken together.
To serve its best purpose, raw fruit should be eaten without sugar or
other condiments, or with the addition of as small a quantity as
possible.
Fruits and their abundant and proper use does much to keep our
vital machinery
in good working order.
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