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fruit and sugar) is put in and allowed
to simmer until the sugar has throughly
permeated the fruit. Time of coction
varies according to fruit.
This rule · will serve for pineapple,
coconut (grated) guanabana, anon, guava
(halved), papaya etc.
PRESERVED FIGS.
Small green figs are used, Cut· a
cross slit at the base of each fig and let
stay over night in salted water-this
removes the bitterness of the
skin~ -
drain
and boil till tender, in fresh water.
Then prepare a syrup, as above, and let
simmer until the sugar
1
Jermeates the
fruit and the syrup becomes heavy again.
ORANGE PRESERVE._(Cuban style)
Peel oranges carefully, leaving as
much of the white pith as possible.
(Some people simply grate off the. yellow
part instead of peeling). Quarter the
oranges and take out the 1u1cy part.
We only use the white part of the peel
for the preserves.
Let these white shells stand over