Below are some tips in buying fruits:

1) Buy fruits that are in season to get inexpensive, best-quality and varied kinds.

2) Buy fruits that are just right in the degree of ripeness to be eaten at once. They have richer flavor and waste is avoided.

3) Fruits naturally ripened are sweeter and more delicious than those artificially ripened.

4) Select fruits that are without bruises. If bruised, it can mean that they have lost some essential nutrients.

5) In overripe fruits, although cheap, there is so much to discard and there is little or no vitamin C at all in them.

6) Consider how fruits are kept and handled before buying them.

7) Read the label carefully when buying canned fruits. Fruits in heavy syrup have their natural flavor hidden.

8) Unless the home has adequate facilities for storing, it is not wise to buy fruits in bulk.

When to serve fruits:

1) Serve fruits as the first course for breakfast to awaken and stimulate the morning-meal appetite.

2) Fresh fruits may be served as dessert for heavy meals.

3) Candied and other fruit preparation, such as salads, may be served as desserts after light or less heavy meals.

4) A fresh fruit or milk is preferable to candies as in-between-meal food for growing children.

How to serve fruits:

Whole—fruits like sugar apple, star apple, bananas, apples, and oranges
 
Halves—avocado, oranges (with or without skin), peaches
 
Slices—peaches, pineapples, papayas, bananas (occasionally with cream and corn Flakes)
 
Peeled and sectioned—oranges may be cut and sectioned without removing the skin, too
 
Juiced—lemons, oranges
 
When fruits are plentiful, a tray of assorted fruits makes an attractive centerpiece to tempt the appetite and to give each person freedom to select his choice.
 
Fruits may be cooked whole with or without sugar addition. Sometimes fresh fruits are cut in cubes and combined together and served as fruit cup, fruit salad, or ambrosia.
 
Fruits that stain linen and that are served whole and raw should be served with a sharp knife for paring, paper linen and finger bowl.
 
Whenever possible, the skin of fresh fruits should be taken in as they are rich in thiamin, vitamin C, and iron. For those with delicate digestion, fresh fruits should not be washed after paring. Eat as they are pared by sections.

Sample Fruit Recipe

Ambrosia
 
1 dozen of large sweet oranges
½ cup of sugar to taste
1 cup of grated fresh coconut
½ cup grated canned pineapple

Section the oranges. Save all the orange juice. Cut each orange section in two or three pieces. Mix orange, pineapple, and three-fourths of the coconut. Add sugar to taste. Let stand in the refrigerator for several hours. Serve in low sherbet cups, sprinkle the remaining coconut on top of each serving. May be served with fruit cake.