Strawberry (Fragaria Chiloensis Ehrh.).
—For edible purposes in its fresh state the strawberry is the most important of the small fruits. It is offered on the markets at all seasons of the year—ripening in the winter time in Florida and California and coming into the markets in the late summer in the northern and northeastern states. It grows on vines lying on the ground and ripens early in the spring in the latitude of Washington, viz., from about the middle of May. It is eaten raw—often with sugar and cream—more extensively than any other small fruit. The wild strawberry is not so large as the cultivated variety, but is more highly prized for its aroma and taste.
Composition of Small Fruits.—
| Water. | Protein. | Fat. | Sugar, Starch Etc. | Ash. | |
|---|---|---|---|---|---|
| Percent. | Percent. | Percent. | Percent. | Percent. | |
| Blackberries, | 86.3 | 1.3 | 1.0 | 10.9 | 0.5 |
| Cranberries, | 88.9 | 0.4 | 0.6 | 9.9 | 0.2 |
| Huckleberries, | 81.9 | 0.6 | 0.6 | 16.6 | 0.3 |
| Raspberries, | 84.1 | 1.7 | 1.0 | 12.6 | 0.6 |
| Strawberries, | 85.9 | 0.9 | 0.6 | 7.0 | 0.6 |
Tropical and Subtropical Fruits.
(Bulletin 87, Bureau of Chemistry.)
Anona.
—This is a variety of edible fruit grown in the tropics, especially in Cuba, but on account of its restricted production is of little importance. There are three varieties, known as follows: Sweet-sop (anona) (Anona squamosa L.), sour-sop (guanabana) (Anona muricata L.), and custard apple (chirimoya) (Anona reticulata L.). The sour-sop is a green, irregular-shaped, pod-like fruit, varying from 31⁄2 inches to 12 inches in length and about two-thirds as broad near the top, and curving to a blunt point at the lower end. The skin is thick and covered with numerous small, hooked briers. The pulp has the appearance of wet cotton and surrounds the numerous seed sacs containing the small brown seeds. A fibrous core runs through the fruit from the stem to the lower point. The fruit weighs from 3.5 ounces to 2.2 pounds. The flavor is acid, but not too much so. This fruit is more extensively used in the manufacture of cooling beverages than directly as a food, but it is also used very extensively for making preserves. The sweet-sop resembles the sour-sop in general character, but does not attain by any means to so large a size. The fruit is heart-shaped and deeply creased. The pulp contains more sugar and less acid than that of the sour-sop. This variety is eaten fresh and is also used for flavoring beverages, but is not extensively used for making preserves. The third variety, known as the custard apple, varies in color from light green to reddish brown, and is shaped something like a strawberry. It has a thick skin and black seeds, and a pulp very similar to that of sweet-sop in flavor. It is eaten chiefly raw, and is not very extensively used in the manufacture of preserves.
Composition of the Sour- and Sweet-sop Varieties.—
| Edible Portion. | Solids. | Total Sugar. | Protein. | Ash. | Acidity. | |
|---|---|---|---|---|---|---|
| Percent. | Percent. | Percent. | Percent. | Percent. | Percent. | |
| Sour-sop, | 72.30 | 19.03 | 13.07 | 1.65 | .41 | .51 |
| Sweet-sop, | 30.00 | 28.10 | 10.07 | 2.13 | .92 | .20 |
The above analyses show that the anona is a fruit which has about half the nutritive value of the banana. It has a much larger percentage of waste, especially the sweet-sop variety, where nearly three-fourths of the fruit is not edible.