This section is from the "Nature Cure: Philosophy and Practice Based on the Unity of Disease and Cure" book, by Henry Lindlahr.
It is better to cook apples, cranberries, rhubarb, strawberries, and all other acid fruits without sugar until soft, and to add the sugar afterward. Much less sugar will be required to sweeten them sufficiently than when the sugar is added before or during the cooking.
Dried fruits rank next to the fresh in value, as the evaporating process only removes a large percentage of water, without changing the chemical composition of the fruit in any way. Prunes, apricots, apples, pears, peaches and berries may be obtained in the dried state all through the year. Dates, figs, raisins and currants also come under this head.
Olives are an excellent food. They are very rich in fats (about 50 percent), and contain also considerable quantities of organic salts. They are therefore a good substitute for animal fat.
Avoid factory-canned fruits. In the first place, they have become deteriorated by the cooking process and secondly, they usually contain poisonous chemical preservatives. Home-preserved fruits and vegetables are all right providing they do not contain too much sugar and no poisonous preservative.
Bananas differ from the juicy fruits in that they consist almost entirely of starches, dextrines and sugars. They belong to the carbohydrate groups and should be used sparingly by people suffering from intestinal indigestion.
However, we do not share the belief entertained by many people that bananas are injurious under all circumstances. We consider them an excellent food, especially for children.