Fruits of Hawaii : : Description, Nutritive Value, and Recipes (Fourth Edition) / / Carey D. Miller, Katherine Bazore, Mary Bartow.

• Superior document: Title is part of eBook package: De Gruyter University of Hawaii Press Archive eBook-Package Pre-2000
• VerfasserIn: Miller, Carey D.,; Bartow, Mary,; Bazore, Katherine,
• Place / Publishing House: Honolulu : : University of Hawaii Press, , [2021]; ©1965
• Year of Publication: 2021
• Language: English
• Physical Description: 1 online resource (236 p.)
• Other title: Frontmatter --; FOREWORD --; CONTENTS --; APPENDIX --; ILLUSTRATIONS --; PHOTOGRAPHS --; SUPPLIES AND EQUIPMENT --; ACEROLA --; AVOCADO --; BANANA --; BREADFRUIT --; CARAMBOLA --; COCONUT --; DRESSINGS FOR FRUIT COCKTAILS AND FRUIT SALADS --; FIG --; ISABELLA GRAPE --; GRAPEFRUIT --; CATTLEY GUAVA --; COMMON GUAVA --; JAVA PLUM --; KETAMBILLA --; KUMQUAT --; LEMON --; LIME --; LOQUAT --; LYCHEE --; MANGO --; MOUNTAIN APPLE --; BLACK MULBERRY --; OHELO BERRY --; HAWAII ORANGE --; PAPAYA --; PASSION FRUIT --; PINEAPPLE --; METHLEY PLUM --; POHA --; ROSELLE --; SOURSOP --; STRAWBERRY --; SURINAM CHERRY --; TAMARIND --; TANGERINE --; WATERMELON --; BIBLIOGRAPHY --; INDEX
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9780824885595; 9783110564150
• DOI: 10.1515/9780824885595
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: Carey D. Miller, Katherine Bazore, Mary Bartow.

This book provides invaluable hints for bringing variety into the diet. Some 300 recipes using 36 fruits grown in Hawaii are presented. Their use will enable readers to increase the scope of foods served on their dinner table.The book covers such little-known tropical fruits as carambola, ketambilla, ohelo berry, poha, roselle, and soursop, as well as the more familiar banana, guava, mango, and others, for which many new uses—tempting in their ingenuity and originality—are presented. Instructions are given for full-course tropical meals, such as the exotic curry and the malihini dinners, including preparation of Hawaiian-motif table settings.The authors stress the sometimes surprising vitamin and other nutritive values of these foods—papayas, for instance, rank higher than oranges as a source of vitamin A. Dieters bored by run-of-the-mill salads will find real delight in this collection. The fruits discussed are becoming increasingly available in grocery stores and supermarkets, and many are readily obtained as canned or frozen fruit juices.The background history in Hawaii of each fruit is sketched in, and a detailed description is included. The book is illustrated with photographs and line drawings. Useful canning, freezing, and jelly-making instructions are included.More than just a cookbook, Fruits of Hawaii is a handy and practical guide to many tropical fruits, and a true contribution to the literature on the subject.