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Value of Fruit in the Dietary

Fresh and cooked fruits hold an unique place in the dietary. Too often fruit is considered as simply a luxury for occasional rather than daily use, but the judicious use of both fresh and preserved fruits means better health and satisfaction for each member of the family.

The actual food value of the common native fruits, especially when eaten uncooked, is not high, but the acids in composition are an agreeable and wholesome solvent of fibrous compounds in food; the potash-salts and other mineral compounds, - in which fruit abounds, are needed to keep the blood pure, while the fibrous portions give bulk and tend to promote a healthy condition of the organs of excretion.