A store of goodness
Pacific food guides classify fruits as health and protective foods . They contain plenty of water and very little fat, and are excellent
sources of Vitamin C and anti-oxidants (carotene or pro-Vitamin A),
dietary fibre, and potassium .
Fruits contribute only an insignificant amount of energy to the Pacific
Island diet.
Because fresh fruits provide a good supply of water, they are excellent
thirst-quenchers, especially during hot weather. The higher the water content
of the fruit, the lower the energy value . For
example, watermelon and oranges are generally lower in energy value than
fresh, ripe bananas. Fresh fruits make ideal snacks.
A quality substance
The importance of ascorbic acid, commonly called Vitamin C, was known
as far back as the eighteenth century, when it was recognised that citrus
fruits prevented scurvy. Hence it was compulsory for
British sailors to drink lime-juice during the times of the great European
voyages of discovery. But the substance, Vitamin C, was finally isolated only
.
Vitamin C keeps the body tissues strong and healthy. It is involved in maintaining
connective tissues, synthesising neurotransmitters and hormones, maintaining
the immune system, releasing stress hormones from the adrenal gland,
absorbing iron, and providing anti-oxidant protection .
Generally all fruits contain Vitamin C, some more so than others.
, shows the Vitamin C content of some common fruits available in
the Pacific. The average body needs approximately 30 mg per day and this can
be easily provided by one or two serves of fresh fruits .
Vitamin C is water-soluble and can be lost through boiling, heating and cooking
waterDietary surveys in Melanesia, for example in Vanuatu, have found that with
increasing use of imported foods today (not necessarily just fruits), the consumption
of fresh fruits and vegetables is gradually decreasing
. Other studies in Polynesia and in Micronesia show that fewer
fresh fruits and vegetables are being eaten now than was the case years ago.
A healthy ‘top-up’
Fresh fruits are excellent snacks for everyone. They provide a healthy ‘topup’,
especially for young children, who can get so absorbed in their daily
activities that they forget to eat regular meals. Encouraging them to snack
on fresh fruits is a good way of ensuring that they get extra energy, as well
as a fair amount of water, vitamins, minerals and dietary fibre, in their diet.
Fresh fruits, fruit salads and fresh vegetables are also low in fat, but still provide
children with additional nutrients until the main meal.
Fruits must be washed properly and cleaned thoroughly to make them safe
to eat . Serving children fruits daily is also a good way
to teach children healthy eating habits right from the beginning
. Arranging different shapes of fruits or using them to
make a decorative face on a plate will make fruit servings more interesting
to children.
Aroma and flavour
In general, ripeness determines choice. Ripe fruit has a characteristic colour
which is closely associated with the distinctive aroma and flavour of that
particular fruit . When green, the fruit is usually immature;
it may not have any smell, or may smell and taste sour. When it
matures and ripens, the colour of the fruit is transformed from green into
yellow or orange, purple, red or brown, depending on the type of fruit. The
ripening process develops the characteristic aroma (smell) and flavour
(taste) of the fruit . For example, a ripe pineapple
is usually golden-yellow and gives off a characteristic, delicious, sweet
smell. This can contribute to a person’s decision on whether to select the fruit to eat or not.
Food scientists have found that the aroma or smell characteristic of any
food is the combined result of many complex substances ;
. The flavour of fruits is a combination of the
sweet or sour taste and the odour of the volatile compounds they contain.
For example, the characteristic flavour of citrus fruits is due to volatile oils.
A sensible choice
Consumer choice of fruit depends on acceptability. The acceptability of any
fruit, tropical or otherwise, is dependent on cultural, psychological and
sociological factors, and especially on the sensory characteristics of that
food . How does it look? How does it
smell? How does it taste? Are its textural characteristics pleasing?
Acceptability is normally a result of learning experiences . For example, the taste for new fruits may be acquired by trying
them and eating them many times. Different fruits may be culturally
acceptable and eaten by one group or society, but not by others. Sharing
may result in acceptance of each other’s food. Some fruits have a distinctive
taste that may be disliked by certain people but liked by others . For example, soursop or ripe jack fruit can be delicious additions to
the diet, but some people can be put off by their unfamiliar, strong flavour
and taste. Trying out new food and familiarising ourselves with new tastes
can change our attitude so that we accept the new food .
Today, acceptability can also be highly influenced by marketing. Local fruits
such as mandarins and oranges are sold looking green on the outside, but
perfectly ripe and ready to eat. Imported mandarins and oranges, on the
other hand, are bright orange and look more appealing, yet may be tasteless.
Technology used in developed countries allows fruits to be picked unripe
and then ripened in special chambers . This
caters for large food companies’ marketing priorities, such as yield per acre,
travelling ability, storage capacity and shelf life, but not taste. Pacific
Islanders have a different set of priorities.
Availability of fruit can be an important factor in the choice made by con-sumers. Tropical fruits are generally seasonal. This means that different
fruits are available at different times during the year
. Consumers’ choice therefore may also be determined by what fruits
are in season. The availability or non-availability of fruits will affect the final
price the consumers may have to pay. Availability and price can be the
deciding factor in the final choice. Sometimes imported fruits are cheaper
than local ones.
Colour contributes significantly to the choice of fruit by Pacific Islanders
. Colour indicates ripeness, freshness, taste and coolness.
The bright colour of fruits, such as the brilliant orange of certain pawpaws
and mangoes, can attract consumers to buy them. Although some fruits
may be cheaper and more nutritious, their unattractive colour may discourage
people from choosing them. For example, the local varieties of
oranges, which have a pale green to yellow-brown colour, may be cheaper,
sweeter and more nutritious, but the more expensive imported oranges
with a more attractive orange colour may be chosen instead. Colour is
therefore an important factor in Islanders’ choice of fruits for regular consumption.
The condition of fruits also affects consumer choice. If fruits are bruised,
do not look fresh or are presented in an unattractive manner, consumers are
not likely to be interested in choosing them . Sometimes
appearance can be deceiving. For example, ripe bananas are usually at their
best when they have a few black spots on the skin. Knowledge about selecting
the best-tasting fruits can only be learnt through experience
Size and shape influence the choice of certain fruits for ceremonial presentations.
Fruits have to be a certain size and a certain shape before they can
be culturally acceptable as gifts. For example, watermelons used for presentations
or gifts to important people have to be large. In Papua New
Guinea, pineapples or bunches of bananas used as a gift for a bride have to
be big and be of a certain colour. Smaller ones are not culturally appropriate.
The knowledge of how to select the choicest of the bunch, learnt at village
community level through observation and experience, is being lost to the
Pacific Islands. Selection of imported fruits may require different criteria.
New skills will need to be learnt as more people become dependent on
supermarkets and fresh-produce markets for fruit supply.
An enjoyable texture
An important characteristic of fruits is texture. Texture is the sense of feel
that contributes heavily to the quality of fruit ,
. Each fruit has a distinctive textural property that influences consumer
choice. When there is a plentiful variety of fruits to choose from,
Islanders can be very particular in their preferences for fruit textures.
When we eat the fruit, it can feel smooth, soft, crispy, crunchy, juicy, firm
or hard, stringy or fibrous
. Some people may prefer a firm, crisp, juicy fruit
while others may prefer a smooth, softer variety. Generally fruits that have
a fibrous texture are not as popular as the less fibrous ones. For example,
mangoes that have a smooth texture are more popular than the fibrous varieties,
while soursop is unpopular with some because of its unusual texture,
often described as like ‘cottonwool soaked in juice’. On the other hand,
other fruits, such as pineapple, which is also fibrous, are much more acceptable.
The degree of ripeness of fruits provides a variety of tastes and textures. For
example, half-ripe pawpaws are good for salads, snacks and cooked dishes;
immature mangoes are widely used in Fiji for chutneys and pickles, and
fresh mature ones are grated to make snacks or dessert.
Processing helps improve some of the undesirable taste sensations in some
of these important, valuable fruits. The popularity of canned fruits is probably
due to subtle changes in texture and sweetness resulting from processing
and cooking. For example, mangoes become soft and smooth;
pineapple becomes less fibrous and sweeter.
Selecting the best
The degree of maturity and ripeness when picked and the method of harvesting
determine quality. ‘Maturity’ is the condition of the fruit when it is
ready to eat or, if picked, will become ready to eat on further ripening,
while ‘ripeness’ is that optimum condition when colour, flavour, and texture
have developed to a peak. The purposes
to which the fruit will be put determine the selection criteria.
Many Pacific Island people prefer to eat fruits mature or half-ripe, while
others may like them ripe. Whichever is preferred, harvesters must prevent
damage to skin and bruising. Damaged fruits are soon infected by
fungi and moulds, which cause rapid deterioration in our tropical climates.
Fruits that are allowed to mature properly and ripen on the tree are the
most flavoursome. This is because the natural ripening process in fruit has
taken its full course. This type of fruit is the best. However, it is not
always possible to have fruits that have ripened on the tree, especially
where the food-supply sources are a long way from populated areas. For
these centres, fruits are best picked under-mature and transported to
markets to be sold. The quality of these fruits may be badly affected during
transportation. If fruits are picked ripe, they are often over-ripe and
damaged by the time they reach their destination.
When choosing fruits, look for those that are:
l in season,
l fresh,
l of good colour,
l whole and not bruised or damaged,
l clean, free from dirt and not eaten by insects,
l mature or ripe and firm, and
l have a fresh, sweet, fruity smell.
Storage is just as important as selection. Tropical fruits have a higher respiration
rate than similar temperate-climate produce, because of warmer
temperatures. Higher respiration causes quicker ripening and deterioration.
Tropical fruits keep better in conditions of high relative humidity,
because this slows down loss of moisture . Cooling also
reduces respiration and increases storage life.
Fruits should be laid on shelves in a single layer, if possible, and covered
with paper or thin cloth. Proper storage also depends on keeping fruits at
the right temperature. Tropical fruits keep better in higher temperatures
than temperate fruit. For example, the best temperature for storing most
tropical fruits is 7–13°C, whereas temperate fruits are best stored at
0–2°C .
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