The Value of fruit as Food.

Te Aroha News, Volume IV, Issue 183, 18 December 1886, Page 7

The Value of fruit as Food.

Few people are aware of tho value of fruit as an article of food. Many persona look on fruit as a luxury, whilst some shudder at tho idea of it, and conjure up internal tortures at the name. Children, on the contrary, will eat fruit at any time, and undergo much discomfort to eet it. It is elderly people, or those past their firsfe youth, who cannot eat truit and enjoy it. Cooked foods, highly eeasoned meats and alcoholicjliquorshave spoiled their taste, and in many instances a ripe Btrawberry or plum would inconvenience them sadly* Best the person who values health, and who knows a little fit the value of fruit, will mako it a point i\o eat it daily, and evea on occasions to make a meal almest entirely of it. Another cause why ripe and wholesome fruit 3 are given a bad name is because they are eaten at tho wrong end of a meal. After many courses of heavy foods and strong' drinks, a few barmleee strawberries are indulged in, and then when these rich fojds and stimulating drinks upset the stomach the blame is pub on the innocent strawberry. The real place for fruit is at the beginning of a feast, and not at the end. A better plan still is? to make a meal of bread and ripe fruit* The beat meals to make thus are breakfast, lunch or early tea. The bread should bo brown and dry, and the frait ripe'and raw. Dry brown bread cleans the tongue and brings out the flavour of tho fruit. Butter on the bread would give its own flavour, or even the salt in the butter would destroy the pure taste of the f rurS.— T. R. Allineotu L.X.C.P., of London."