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Eat More Raw
by Steve Charter
Emotional Genius -- How
Your Emotions Can Save Your Life
by Karla McLaren
Grain Damage
by Dr. Douglas N. Graham
Dr. T. C. Fry’s Raw Energy Mini-Course
Dr. T. C. Fry
How to Have the BEST Odds of
Avoiding Degenerative Disease
by Don Bennett, DAS
On Nutrition and
Physical Performance
Dr. Douglas Graham
Overcoming the Myths of
Aging
Roe Gallo and Stephen Zocchi
Perfect Body
Roe Gallo
Primal Mothering
by Hygeia Halfmoon, Ph.D.
Raw Kids:Transitioning
Children to a Raw Food Diet
by Cheryl Stoycoff
Relearning to See: Improve
Your Eyesight -- Naturally!
by Thomas R. Quackenbush
Self-Heaing Power!
By Dr. T. C. Fry, Herbert Shelton, David Klein
Senior Fitness
by Ruth Heidrich, Ph.D.
Sonic Feng Shui
CD by Patrick Bernard
Superior Nutrition
Herbert M. Shelton
The 80-10-10 Diet
Doug Graham
The China Study
by T. Colin Campbell, Ph.D.
with Thomas M. Campbell II
The High Energy Diet Recipe
Guide
by Dr. Douglas N. Graham
The Nature and Purpose of
Disease
Definitive Guide for Peoples With Melanin
by Henry L. N. Anderson, Ed.D. with Dr. T. C. Fry, D.Sc.
The Science and Fine Art
of Food and Nutrition The Hygienic System: Volume II
by Herbert M. Shelton
How To Eat Uncommon Fruit
by Victoria and Valya Boutenko
Vegetable Soup
by Susan Smith Jones & Dianne Warren
Your Natural Diet: Alive
Raw Foods
by T. C. Fry & David Klein
Voices from the Dreamtime
by Williamson and Backstrom
How To
Eat Uncommon Fruit
by Victoria and Valya Boutenko
Raw Family Publishing
29 pp., spiral-bound, 8.5 x 11 in., $15.00
Review by Jenifer Ransom
I confess that when it comes to fruits, I generally don't stray very far from those I already know and love. In fact, the last time I tried an unfamiliar fruit, the Haichiya persimmon, it took longer than I care to remember for my mouth to unpucker. I thought perhaps I'd gotten a bad one, and tried a few more times, with the same result, so I retreated back to the known comfort of more eater-friendly fruit, where I have remained ever since. Thus, it was educational for me to read this book by Valya and Victoria Boutenko of The Raw Family fame. I may even give Haichiyas another try some day, now that I've learned, via the book, that their astringency disappears entirely when they're fully ripened.
This easy-to-follow, beautifully illustrated book shows the step-by-step procedures for preparing and eating the durian ("King of Fruits"), jackfruit (with arils that "taste like bubble gum"), coconut, cherimoya, kumquat, longan, prickly pear, mango, pomegranate, persimmon, and star fruit. Innovative and aesthetically appealing ideas for ways to serve the fruits are shown throughout, such as the durian pudding, mangos cut in cubes and persimmon smoothie. The bright magenta color of the prickly pear flesh is alone enough to make me want to eat it! The star fruit, too, is beautiful all on its own. But the cherimoya, described as tasting like "a blend of pineapple, mango, and strawberry flavors," is tops on my list of uncommon fruits I want to try.
We are given tips on choosing a good coconut, and two ways of eating it: "the gentleman's way and the lady's way." In fact, the instructions for opening and eating the coconut are the most in-depth of all, covering seven pages and twenty-six photos! I can only imagine the frustration of a thirsty person in a hot climate, finding the perfect coconut sloshing with coconut milk, and with no idea how to open it. But with this book, and the right tools, of course, we'll never find ourselves in that position!
The fine points of using uncommon fruit are also covered, sometimes with a touch of humor, such as this caution about durian: "We don't recommend composting it, because it attracts wild animals and creates disharmony among neighbors" (the latter comment no doubt referring to its famous stink).
This is a book that belongs in every fruit-lover's kitchen, and one that will entice those hitherto less fruit-adventurous souls, like myself. Now if you'll excuse me, I'm off to track down a cherimoya.
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