Fruit is natural
storehouses of vital vitamins and minerals. Fruit is also an excellent source
of unrefined carbohydrate, the substance that feeds our bodies with energy.
Fruit is cheap,
delicious and certainly, worth of more attention than is usually afforded it.
Served raw it is quick and easy to prepare, even humble every-day fruit can be turned into a
surprising variety of stunning sweet and savoury dishes.
Fresh,
health-giving fruit is available in some form throughout the year, yet all too often,
it forms a neglected and uninteresting part of the average family diet. Money,
which could be spent on fresh fruit, is used instead on tinned fruit,
calorie-laden cakes, pastries, and sweets. Fruit contains vitamins A and C,
roughage and sucrose (natural sugar), so the old proverb about an apple a day
keeping the doctor away makes very good sense.
Fruit should be
treated with much greater respect. It must be regarded with the same esteem as
meat or fish and, instead of being relegated to the role of a between-meals
snack; fruit can be eaten as hors d’oeuvre,
as the basis for a light main dish, as a refresher between the main course and
cheese, and as a sweet in its own right. This makes good sense. Raw fruit is
easy to prepare and always looks appetizing. It goes well with meat, cheese,
fish, poultry and game as well as being delicious in sweet or spicy syrups.
