FRUITS
a good choice for the thrifty family
FRUITS SUPPLY VITAMINS A AND C
Some Vita min C Fruits
and Fruit Juices are
almost always good buys- t.lii/CE
~OME FRUITS ARE GOOD BUYS AT
CERTAIN TIMES OF THE YEAR
BUY WHEN THEY ARE LOW IN COST
APRICOTS
CANTALOUP
VITAMIN A FOODS
Watch for others
that are good buys
when in season
CANT ALOUP AND
-- WATERMELON
ORANGES, GRAPEFRUIT AND
OTHER CITRUS FRUITS
VITAMIN!-(! ~Fo-GQS
LIBRARY
MAY241971 °44 /
FNS- 18 (Formerly C&MS · 2 7 & 28)
UNIVERSrrY OF I';URl H Ci"'lr,ULINA
U.S. Department of Agriculture • Food and Nutrition Service • AgriculturiJ't.lRKi~tf BSffVice
HOW TO PREPARE FRESH FRUITS
• Wash fruits well before using. Lift berries
from the water to leave the dirt behind.
• Wash cherries, berries, and grapes only
when ready to use.
• Pare fruits or remove stems, caps, and
seeds only when ready to use.
• Help keep cut-up apples and bananas from
turning brown by mixing with a little
lemon, orange, grapefruit, or pineapple
juice.
• Add sugar (if used) to cut-up fruit right
away to help keep it from turning brown.
• Make parings thin to avoid loss of food
nutrients.
• Dip peaches in boiling water for about 1
minute to make them easy to peel.
COOKED FRESH FRUIT
6 medium-size apples or peaches
1 cup water
About 1/2 cup sugar
Pare and slice apples or peaches.
Put water and % cup sugar in a large pan
and heat to boiling.
Add fruit and cook slowly until tender.
Add more sugar to sweeten, if needed.
Makes 6 servings, about V2 cup each.
Note: 1 quart pitted fresh cherries or
plums may be used in place of apples or
peaches.
APPLESAUCE SWEETPOTATOES
2% cups cooked or canned sweetpotatoe.
drained
1J2 teaspoon salt
1 cup applesauce
% cup brown sugar, packed
1/2 cup uncooked, quick rolled oats
1J2 teaspoon cinnamon
2 tablespoons melted fat (margarine or
butter)
Put sweetpotatoes in a baking pan. Sprinkle
with salt. Put applesauce on sweetpotatoes.
Mix brown sugar, rolled oats, and cinnamon.
Stir in fat. Sprinkle over sweetpotatoes.
Bake at 375° F (moderate oven) about 45
minutes until lightly browned.
Makes 6 servings, about 1!2 cup each.
APPLE CRUNCH
3 medium-size apples •
% cup brown sugar, packed
% cup flour
% cup white sugar
% teaspoon salt
% teaspoon cinnamon
1 egg
% cup melted fat (margarine or butter)
Pare and slice apples. Mix with brown
sugar in a baking pan. Set aside.
Mix flour, sugar, salt, and cinnamon. Set
aside.
Beat egg. Mix with flour mixture. Spread
over fruit.
Pour fat over top.
Bake at 375° F (moderate oven) about 45
minutes until lightly browned.
Serve warm.
Makes 6 servings, about%, cup each.
PEAR OR PEACH CRUNCH
Use recipe for Apple Crunch. Add 3 cups
drained, sliced, canned pears or peaches or
4 medium-size fresh peaches in place of
apples.
•
•
BANANA BREAD
1 3,4 cups flour
1 tablespoon baking powder
% teaspoon salt
3,4 cup sugar
_lh cup fat
2 eggs
1 cup mashed banana
Mix the flour, baking powder, and salt. Set
aside.
Mix sugar, fat, and eggs. Beat well. Stir in
bananas.
Stir flour mixture into banana mixture
just until smooth.
Put in greased baking pan.
Bake at 350° F (moderate oven) 50 to 60
minutes until firm when lightly touched at
center.
Let cool in pan 10 minutes.
HOLIDAY PUDDING
1 egg
1f4 cup sugar
3 tablespoons cornstarch
1f2 teaspoon salt
2 cups fluid milk
1 tablespoon fat (margarine or butter)
1 teaspoon vanilla
2 cups canned fruit cocktail, drained (see
Note)
Beat egg in saucepan. Stir in sugar, cornstarch,
and salt.
Stir in milk. Cook and stir over medium
heat until thickened. Cook and stir 1 minute
longer.
Stir in fat and vanilla.
Add fruit to pudding. Cool before serving.
Makes 6 servings, about ¥2 cup each.
Note: Sliced bananas or drained canned
peaches may be used instead of fruit cocktail.
Cool pudding before adding bananas .
STRAWBERRY SHORTCAKE
2 cups flour
1/ .. cup sugar
1 tablespoon baking powder
1f2 teaspoon salt
113 cup fat (margarine or butter)
1 egg
% cup fluid milk
1 quart (4 cups) strawberries
Sugar, as you like
Mix flour, 1;4 cup sugar, baking powder,
and salt. Set aside.
Mix in fat with a fork or two knives until
crumbly.
Beat egg and add milk. Add to flour mixture.
Stir just until mixed.
Fill a greased baking pan half full.
Bake at 450° F (very hot oven) 15 to 18
minutes until browned.
When cooled, cut in two layers.
Slice or crush the strawberries. Add sugar
to sweeten. Put half of fruit and juice between
cake layers. Put rest on top.
Makes 6 to 12 servings .
PEACH SHORTCAKE
Use Strawberry Shortcake recipe. Use 4
cups sliced ripe peaches in place of strawberries.
Add sugar to sweeten.
CANNED FRUIT SHORTCAKE
Use recipe for Strawberry Shortcake. Add
3 to 4 cups canned fruit and liquid in place
of sweetened strawberries. Thicken the liquid
on the fruit, if you like. To thicken the liquid,
put 1 tablespoon cornstarch in pan and slowly
mix in liquid. Cook and stir until thickened.
Add fruit. Add sugar to sweeten.
BERRY CRISP
1 quart C4 cups) blueberries, blackberries, or
strawberries
% to % cup sugar
% cup fat (margarine or butter)
% cup uncooked, quick rolled oats
% cup flour
% cup brown sugar, packed
Put berries in baking pan. Sprinkle with
enough sugar to sweeten.
Mix fat, rolled oats, flour, and brown sugar
until crumbly. Sprinkle over berries.
Bake at 350° F (moderate oven) about 30
minutes until lightly browned.
Makes 6 servings, about ¥2 cup each.
FRUIT SAUCE
2 to 4 tablespoons sugar
2 tablespoons cornstarch
2 cups liquid from canned fruits
1 tablespoon lemon juice
1 cup crushed, drained, canned fruit, if you
like
Mix sugar and cornstarch in pan. Stir in
fruit liquid.
Cook and stir until thickened.
Stir in lemon juice and crushed fruit (if
used).
Makes about 2 cups sauce without fruit, 9
cups with fruit.
Note: Use sauce hot or cold. Serve on pancakes,
plain cake, ice cream, custard, or pudding.
Save the liquid drained from
canned fruits for use in fruit
drinks or sauces, in place of part
of the water in jellied salads and
desserts, or over cut-up fresh fruits
for dessert.
FRESH FRUIT PIE
2 cups flour
1 teaspoon salt
% cup fat
About % cup water
Apple, Blueberry, Italian Plum, or Peach Pie
Filling (recipes follow) •
Mix flour and salt. Mix in fat with a fork
or two knives. until crumbly.
Sprinkle 1,4 cup water over mixture. Mix
lightly with fork, adding a little more water
if needed to make dough into two balls. Make
one ball a little larger than the other.
Roll out larger ball on lightly floured surface
and put in 9-inch pie pan.
Put filling into bottom pie crust.
Roll out. top crust and put on pie. Seal
edges of crust together. Cut a few slits in top.
Bake at 400° F (hot oven) 50 to 60 minutes
until browned.
APPLE PIE FILLING. Slice 6 mediumsize
tart apples. Mix with % cup sugar and
2 tablespoons flour.
BLUEBERRY PIE FILLING. Mix 1 quart
( 4 cups) fresh blueberries with % cup suga.
Vs cup flour, and 2 tablespoons lemon juice
ITALIAN PLUM PIE FILLING. Mix 4
cups fresh sliced plums, 1 cup sugar, and lA,
cup flour.
PEACH PIE FILLING. Slice 6 large
peaches. Mix with % cup sugar and 2 tablespoons
flour.
FRUIT PUNCH
% cup sugar
1 cup strong hot tea
3 cups fruit juice or liquid from canned fruit
% cup lemon juice
1 quart (4 cups) water
Dissolve sugar in tea. Cool. Add rest of
ingredients.
Chill or serve with ice.
Makes about 2 quarts fruit punch. • 1t U.S. GOVEIINMENT PRINTING OFFICE: 1971 0-387-88.
Rev.ised March 1971
For sale by the Superintendent of Documents, u.s. Government Printing om.ce
Washington, D.C. 20402- Price 10 cents
