Fruit pulp

“ Stew some juicy plums or apples slowly to a pulp with sugar to taste. If apples are used, add cloves or a little grated lemon rind for flavouring. To every pint of fruit pulp allow a level tablespoon of cornflour. Dissolve the cornflour in a little cold water and stir into the boiling apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. Turn out and serve when cold. ”

“ How to Prepare Grape Fruit for Serving Wipe grape fruit and cut in halves crosswise. With a small, sharp-pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp from tough portion which divides fruit into sections. Remove tough portion in one piece, which may be accomplished by one cutting with scissors at stem or blossom end close to skin. Sprinkle fruit pulp left in grape fruit skin generously with sugar. ”

“ The fruit should be rubbed through a sieve that is fine enough to keep back the seeds. The strained pulp can be preserved as a purée or marmalade.
When fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it. ”

“ The inside, a sweet and highly aromatic pulp, is filled with small seeds, which, when the fruit is eaten in large quantities, as is generally the case, are apt to produce dangerous strictures. The whole plant is exceedingly fragrant ”

“ The ripe fruit is about as large as the thumb, of a reddish complexion, round, fleshy, and furnished with six or eight semi-oval stones, slightly swollen at the sides, and of a dark purple color. It is not eatable till it has been touched with frost, by which the skin is shrivelled, and the pulp, which before was hard and extremely harsh to the taste, is softened and rendered palatable. ”

“ In selecting small-seeded fruits, like berries, for canning, those having a small proportion of seed to pulp should be chosen. In dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season, and it is not wise to can or preserve such fruit unless the seeds are removed. ”

“ When they are to be eaten, the skin, or rather flesh, must be taken off, under which are found six or seven white kernels, placed in a circular order, and the pulp with which these are enveloped, is the fruit, than which nothing can be more delicious: It is a happy mixture of the tart and the sweet, which is no less wholesome than pleasant; and with the sweet orange, this fruit is allowed in any quantity to those who are afflicted with fevers, either of the putrid or inflammatory kind. ”

“ The greater part of the ovules prove abortive, but those that ripen retain their calyx, though they remain embedded in the pulp. The proportion of ripe seeds is very small compared to the size of the eatable part of the bread-fruit; frequently only four or six seeds are found in a globe eight inches in diameter; and many fruits produce no seeds at all. One variety, in particular, is always without seeds. The fruit, when used, is generally put into an oven or before a fire, and when the rind turns black, it is scraped off, and the pulp is found to resemble the crumb of new bread. ”

“ To a pint of fruit juice or pulp add a half box or one ounce of gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water. Stir the fruit and gelatine on ice until it begins to set, otherwise the fruit will settle to the bottom. Then stir in lightly a pint of cream whipped and well-drained, and turn it into a mold to harden. Strawberries, raspberries, pineapple, peaches, and apricots are the fruits generally used. With fruits it is better to use a porcelain mold if possible, as tin discolors. ”

“ The branches, like the stem, are slender, and ascend on quite an acute angle from their base. The leaves resemble those of the laurel. The flowers are small, and are produced toward the extremities of the branches. The fruit is a drupe, but in size and shape resembles a large pear. The rind is green, thin, and somewhat rough on the outside. In the center of the pulp is a large, heart-shaped kernel, wrapped in a thin, paper-like membrane. The pulp is green or yellowish, not very sweet, but of a delicious taste and exiquisite flavor, and contains about eight per cent, of a greenish fixed oil. ”

“ The outer rind is so thick and tough, that from whatever height it may fall it is never broken. From the base to the apex five very faint lines may be traced, over which the spines arch a little; these are the sutures of the carpels, and show where the fruit may be divided with a heavy knife and a strong hand. The five cells are satiny white within, and are each filled with an oval mass of cream-coloured pulp, imbedded in which are two or three seeds about the size of chestnuts. This pulp is the eatable part, and its consistency and flavour are indescribable. ”

“ If the child has a feeble digestion, only the fruit juices previously allowed; strong children may have in addition prune pulp, baked apple, and applesauce. The prune pulp is prepared by stewing the dried prunes without sugar until they are very soft, and removing all the skin by putting the fruit through a strainer; of this from one to two tablespoonfuls may be given at one time. The baked apple should be given without cream, and the applesauce should have very little sugar. ”

“ The fruit, forwarded to the writer in February by Mr. Southwick, is about 88 millimeters in diameter, irregularly globose, with flattened or depressed base, and rounded apex, smooth, lemon yellow; oil cells mostly raised; skin thick; the pulp, contained in 10 to 12 locules, juicy, and rather pleasantly [19] aromatic; juice cells medium large, short and plump, containing a minute, greenish nucleus; cotyledons supraterraneous, distinct. ”

“ The best are made from hard-skinned fruits, whose whole pulp is liquified by piercing the rind before the fruit is fully ripe, and closing the orifice with a wax-like substance, almost exactly according to a practice common in different parts of Asia. The drinks are made, of course, at home. The farinaceous fruits are sold to the confectioners, who take also a portion of the milk and all the meat supplied by the pastures. Many choice fruits grow on shrubs, ranging from the size of a large black currant tree to that of the smallest gooseberry bush. ”

“ Sweet juices and bright colours, however, could be of no use to a plant till there were eyes to see and tongues to taste them. A pulpy fruit is in itself a mere waste of productive energy to its mother, unless the pulpiness aids in the dispersion and promotes the welfare of the young seedlings. ”

“ The fruit that follows is yellow, being near ripe, and covered with a white freeze, or cotton; thick set on the younger, and growing less as they grow to be thorough ripe, bunched out oftentimes in some places, some being like an apple, and some a pear, of a strong heady scent, and not durable to keep, and is sour, harsh, and of an unpleasant taste to eat fresh; but being scalded, roasted, baked, or preserved, becomes more pleasant. ”

“ The apple-trees grow tall and slender, the blossoms break out on the top of each branch in a cluster; the fruit, when ripe, is about the size of small crabs, and shaped like golden-pippins, without any acidity, but the sweetness rather resembles turnips than the well-flavoured apple. ”

“ If the seeds be subjected to pressure, they will yield a proportion of oil so great as nearly to amount to their own weight; and, when ground with water, they afford a cooling and nutritious kind of milk.
226. The BOTTLE GOURD is an American fruit with woody rind, and of very various shape, belonging to the same tribe as the pumpkin, and produced by a creeping plant (Cucurbita lagenaria) with somewhat angular and downy leaves, each having two glands at the base underneath. This fruit is at first green, but when ripe, it assumes a dull yellow colour; and the flesh is spongy and very white. ”

“ The flesh is pure white, juicy, melting, sweet and delicious in flavor, and so aromatic that one berry will perfume a large apartment. The plant is vigorous and hardy, but a shy bearer. Hill culture and clipped runners are essential to fruit, but, for a connoisseur's table, a quart is worth a bushel of some varieties. ”

“ The luxuriance of the peach, the plum, the pear and the apple, is such, in this region, as to afford the most perfect possible specimens. The vigor of fruit-trees, in such a soil and under a heaven so congenial, produces fruits which are very large without being coarse-fleshed; the flavor concentrated, and the color very high. It is the constant remark of emigrants from the East, that our apples surpass those to which they have been accustomed. ”

“ Such may be found occasionally in the native persimmon, in certain grapes, and in many apples; but in the strawberry, blackberry, and raspberry, the berry which constitutes our desirable fruit, never swells unless the germs have been impregnated and the seeds perfect. In the stone-fruits the stone or pit is always developed, but the enclosed seed is often imperfect from want of impregnation or other cause—and yet the fleshy covering will sometimes swell and ripen. ”

“ A good grapefruit will have dark spots, a skin which seems thin, will be firm to the touch, and heavy for its size. To serve, cut crosswise, and remove the white, bitter pulp which is in the core, and separate the sections. Fill the core with sugar and serve cold. ”

“ As it produces new bunches every month, there are always some quite ripe, some green, some just beginning to button, and others in full flower. The fruit is three-lobed and of a greenish hue, of different sizes, from the size of an ordinary tennis-ball, to that of a man's head, and is composed of two rinds. ”

“ Fruit remarkably large,—often measuring eight inches in depth, seven inches in diameter, and weighing four or five pounds; skin deep-purple, with occasional stripes of green about the stem; plant hardy and stocky.
The American Large Purple is more generally cultivated in this country than any other variety. The plants produce two (and rarely three) fruits; but the first formed are invariably the best developed. ”

“ When ripe, they are easily peeled, and well repay the trouble, the spines being then much less obdurate than when green. The mature fruit is of a deep, dull, coppery red color, and in flavor is equal, if not superior, to any of the red varieties which I have eaten in England. I have often wondered whether cultivation might not remove the spines from the berries, or, that failing, whether a seedling could not be raised from them which would give us a berry far more reliable than any good gooseberry we now have. ”

“ The Germans cultivate this plant in extensive fields, for various economical purposes, but particularly for the feeding of swine, and other animals. They cut it into pieces, and throw it into fish-ponds, as food for carp. Little trouble is required in its culture; and it will flourish on any tolerable soil, in a warm and sheltered situation. The pulp is served at table in various forms, but particularly in pies, and as an ingredient in puddings and pancakes. The Americans frequently gather pumpkins when half grown, and eat them boiled as a sauce to meat. ”

“ PLUMS. 8 quarts of plums. 2 quarts of sugar. 1 pint of water.
Nearly all kinds of plums can be cooked with the skins on. If it is desired to remove the skin of any variety, plunge them in boiling water for a few minutes. When the skins are left on, prick them thoroughly to prevent bursting. (See fruit pricker, p. 10.)
Put the sugar and water into the preserving kettle and stir over the fire until the sugar is dissolved. Wash and drain the plums. Put some of the fruit in the boiling sirup. Do not crowd it. Cook five minutes; fill and seal the jars. Put more fruit in the sirup. ”

“ The flower spray is large, but the flowers are small, imperfect, salver-form, purplish green—the fertile ones forming thick, clumsy pods that dangle in clusters, and seem to weigh down the stiff branchlets. The fresh pulp used to be made into a decoction used in homeopathic practice. The ripe seeds were used in Revolutionary times as a substitute for coffee. How the pioneer ever crushed them is a puzzle to all who have tried to break one with a nut-cracker. In China the fresh pulp of the pods of a sister species is used as we use soap. ”

“ But it is noticeable that fruits themselves are sour, green, and hard, during their unripe stage—that is to say, before the seeds are ready to be severed from the mother plant; and that they only acquire their sweet taste, brilliant color, and soft pulp, just at the time when their mature seeds become capable of a separate existence. ”

“ While the strawberry fruitlets retain throughout their dry outer coating, in those of the raspberry the external covering becomes fleshy and red, but the inner seed has, notwithstanding, a still harder shell than the tiny nuts of the strawberry. Now, this is the secret of nine fruits out of ten. They are really nuts, which clothe themselves in an outer tunic of sweet and beautifully coloured pulp. The pulp, as it were, the plant gives in, as an inducement to the friendly bird to swallow its seed ”

“ In pressing it is well to observe that the pulp be ground on one day and pressed the next, as not only colour but general richness in quality results from exposure. The dark colour which an apple assumes on being cut is due to this cause, not as supposed to the steel knife, for the change mentioned is equally certain with a silver one. In the now almost exploded plan of scooping apples, the pulp of even sour apples becomes sweet by the process. ”