Alligator Pear- Defined and Uses

Alligator Pear—A fruit found in the West Indies and Mexico, but can be bought at most of the fruit stores in season; the large green ones are the best; they are served the same as canteloupes, or sliced into a salad seasoned with pepper, salt and the juice of a lime.


The Alligator Pear is not as yet very well known in California or anywhere else in the United States, the main reason for this is the very small number of fruits of the Alligator Pear on the market for which a very high price is asked.

This inconvenience will be eliminated when the Southern California growers will have their Alligator Pear trees in bearing. The price of the fruit on the market would still be high for some people but it would be within the reach of many, and when the different uses are better known and appreciated it will become a very important factor in everybody's bill of fare.

There are many uses for the Alligator Pear, and it would take a more competent man than myself to be able to name all of them or anywhere near it.

The following will give an idea of the importance of this fruit: First. To use the pulp of the Alligator Pear as we do butter on bread, it is the healthiest and best way of eating it and as one gets accustomed to it he or she will use it rather than butter for the rest of his or her life.

Second. Peel the Alligator Pear, then melt in hot water or in a pan and use for cooking as you would lard, butter, etc., it gives a very appetizing taste to the food and is very much healthier than any other kind of fat.

Third. Peel and slice the Alligator Pear, then add some sliced tomatoes and a few peppers, season to taste and cook in a pan; don't overcook it. ... This is a dish that a white man relishes; it is simply great.

Fourth. This is the most common way in use in California. Open Alligator Pear in half, remove stone, season to taste with pepper and salt; add a drop of vinegar and eat with spoon; to be served as salad.

There is no fear of an overcrowded market, for an oil can be extracted from the Alligator Pear which could compete with the best kinds of edible oils. (The Rural Californian, January 1911: 85)

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