FRUIT, as is generally understood, is the fleshy, juicy product of some plant or tree which, when
ripe, is suitable for use as food. Although some fruits are seedless, they generally contain the
seeds of the plants or trees that produce them. Many fruits require cooking to make them palatable,
others are never cooked, and still others may be cooked or eaten raw, as desired.
Fruits, because they are wholesome, appetizing, and attractive, occupy a valuable place in the
diet. In fact, it is these qualities rather than their food value that accounts for the popularity of fruits
among all people.
In addition to causing fruits to appeal to the esthetic sense, their attractiveness serves
another important purpose. It is said that Nature made them attractive in color, odor, and flavor
in orderthat birds might be allured to attack them for food and, by spreading the seeds, assist in their
Fruits are gradually growing to be less seasonal and more a daily food, and are thus constantly
becoming more prevalent in the diet. This condition may be attributed to the present rapid means
of transportation and the excellent methods of cold storage that exist.
Through these agencies it is possible to ship more or less perishable fruits long distances from
their native localities and at times of the year other than the particular season in which they are
at their best in the places where they are grown.
Thus, fruits that were formerly considered a luxury may now be served regularly, even on the tables of
persons having only moderate means.
The fact that fruits are being more extensively used every day is as it should be, for this food is
entitled to an important place in the diet of all persons. So important is fruit in the diet that it
must be looked on not as one of the things that may be taken or omitted as a person wishes without
making any difference either way, but as a food to include in one form or another in nearly every meal.
The child who is so young that it cannot take any solid food may have fruit juices included in its diet to
decided advantage; but children who are slightly older and adults may take the fruits cooked or raw
instead of in the form of juices.
As far as the composition of fruits is concerned, it is such that most fresh fruits are not
particularly high in food value. However, they are characterized by other qualities that make
up for what they lack in this respect; then, too, what they contain in the way of heat-producing
or tissue-building material is easily digestible.
Most fruits contain considerable acid, and this food substance makes them stimulating to the appetite.
Advantage of this fact is taken when fruits are served at the beginning of a breakfast or when several
of them are combined in a fruit cocktail and served before luncheon or dinner.
This acid produces real stimulation in the stomach, resulting in a flow of gastric juice from the glands of
the stomach walls. In addition, the delightful color, the fragrant odor, or the pleasant taste of fruit,
although a mental effect, is just as real and just as valuable as the actual stimulation of the acids.