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IN-DEPTH FEATURES Reviewed by D. Plaut
Volume 2
This article is translated excerpts from HaRav Vaye's new
Hebrew book that includes information about infestation in
fruits and how to check them (see review).
Because of the practical importance of this material, we are
making an exception in this case and including the graphical
material that accompanies the article in print which
illustrate infestation in some common fruits.
When the first volume of HaRav M. Vaye's widely acclaimed
sefer, Bedikas Hamozone Cahalochoh (in Hebrew) was
published, the author promised additional volumes detailing
the checking of other food groups. (The first volume covered
the general halochos of insects in food and how to
check vegetables). Whoever read the first volume has been
eagerly awaiting the appearance of its sequel, and now, in
time for Tu BeShevat, volume II, describing how to check
fruit and nuts -- as well as fish and miscellaneous animal-
based foods -- is available.
Even a cursory perusal of the sefer shows that during
the intervening years the author has been hard at work, and
that he has put out a work of unusual beauty, completeness,
and precision. It includes over 250 color photographs, which
take the guesswork out of checking. The illustrations show
what the insects look like and the recommended procedure for
cleaning or checking the foods, as well as natural growth
defects in fruits which may arouse suspicion, but are not
really indicative of infestation.
In the first section, on fruit, there are actual-sized and
enlarged photos of the various insects that may be found in
fruit, including fruit-fly maggots (found in peaches,
nectarines, guava, etc.), scales (commonly found on citrus
fruit), and moth larvae (found in carob, apples, plums, nuts,
etc.), plus a detailed description of the insects'
appearance, life cycle, and development.
This is followed by an alphabetized listing of each
individual fruit and nut, explaining which insects it is
prone to harbor, how strong the likelihood is of each of
these insects being present, and the procedure for removing
the infestation. Accompanying each description (usually on
the facing page) are several photographs with captions, which
graphically illustrate the text.
The second section follows the same format for fish, and also
discusses possible problems with meat, eggs, honey, etc.
It is a source of pride to Rav Vaye that his research and the
dissemination of his findings, rather than discouraging
people from eating various foods, enable the consumption of
most foods in a permissible way. He invests a good deal of
time in developing easy, effective methods for removing the
different types of insects so that we can enjoy the variety
of food that the Creator provided in the world without
transgressing any Torah prohibitions.
This Hebrew sefer is a highly useful reference volume
which belongs in every Torah-observant home.
An English translation of the first volume is at an advanced
stage of preparation.
In honor of Tu BeShevat and in honor of the publication of
the new book, we have translated several entries that are of
particular interest.
Strawberries
The fruit is marketed when it is moist and soft, and insects
attach themselves to it and absorb its moisture. The
strawberry's exterior is covered with seeds, hairs and small
indentations and, at the top, by a green leaf. These may all
screen insects, whose tiny size, similarity to the seeds and
attachment to the fruit, make them very difficult to notice.
A surface inspection is therefore insufficient; only a
thorough cleansing ensures that all insects have been
removed.
Stage 1. Preparation for Cleaning
1. It is best to purchase high-quality strawberries that are
firm and well shaped, preferably without any crevices or
folds.
2. Insects can collect on the leaf's upper or lower surfaces,
or on the fruit directly underneath it. The leaf should
therefore be removed together with a thin layer of the fruit
beneath it (about a millimeter thick), using a sharp knife.
Pulling the leaf off by hand leaves a hole in the fruit that
interferes with the cleaning.
3. If there is a crevice, a fold or a hole in the
strawberry's surface, that area should also be cut away. If
the crevice extends to the inner cavity, the fruit should be
cut in half and inspected to see if any insects have
penetrated inside.
4. If the fruit is pulpy, that area should be removed and the
fruit halved and checked since insects sometimes
penetrate.
5. It is advisable to halve all the strawberries before
rinsing them, so that if any insects have penetrated, they
will be removed. Alternatively, they can be halved after
rinsing and the inner cavity checked.
Stage 2. Cleaning
Method A
1. The strawberries should be immersed in water that contains
a small amount of dishwashing liquid (preferably non-
perfumed) for approximately three minutes.
2. The water with the soaking strawberries should then be
stirred by moving one's hand gently in a circular motion.
3. The strawberries should be rinsed in a forceful stream of
water as follows:
Take a handful of strawberries (between six to ten of them)
and rinse them well under a fast-running tap, turning them
over from side to side so that the water washes each fruit on
all sides. This should be done to all the strawberries.
A colander with large holes, such as is used for vegetables,
can be used, rinsing one to two hundred grams of fruit each
time, taking care to expose them on all sides.
After rinsing, the fruit can be consumed without any further
inspection. This method does not spoil the fruit's
appearance.
Method B
This method is suitable for large, nice-looking
strawberries.
1. The strawberries should be prepared as for Method A.
2. Take an individual strawberry and hold it under a running
tap, brushing it gently but thoroughly on all sides using a
soft brush.
This should be done to every strawberry.
This method can be adopted on an industrial scale, by using
machines with soft brushes to clean the strawberries.
Summary
1: Buy firm, well-shaped strawberries.
2. Remove the green leaf, together with a millimeter's
thickness of the fruit, as well as any folds, crevices, or
damaged areas.
3. Soak the fruits in cleansing fluid for three minutes or
so.
4. Rinse all the strawberries thoroughly under a fast-running
tap.
Dried Apricots
Dried apricots are sometimes infested and they require
checking. The fruit can be affected while on the tree and,
although the insects die during the drying process, they
remain whole. Infestation can also take place afterwards,
during the drying or during lengthy storage.
Method of Checking
1. Whole Apricots -- The two halves of the fruit should be
separated and examined against a source of light, such as a
desk lamp or a well-lit window. Any foreign body in the fruit
should be checked to see whether it is a maggot of the
apricot moth or a fruit fly grub.
Small flies, ants or brown insects may be attached to the
fruit's exterior. On the other hand, small black pieces of
dirt with no specific shape are of no concern.
One frequently sees brownish-reddish dots, similar to
freckles, scattered over the outer surface. These are due to
defective growth and are not scale insects.
Infestation by mites is encountered less frequently. If small
white specks, like white sand, are discernible in the
packaging or on the fruit, they should be examined to
ascertain whether they are mites, whose presence will be
confirmed if the specks can be seen to be moving slowly. By
closely watching two adjacent specks, it should be possible
to see whether or not the distance between them is changing.
If mites are definitely present, none of the fruits from that
package should be used.
The mites are clearly identifiable as creatures when viewed
using a ten-power magnifying glass. In some cases, there may
be white specks on the fruit that do not separate when rubbed
gently. These are due to the fruits' natural growth and are
not an indication of infestation. Fruit infested with mites
tends to be of inferior quality and to be more moist than
usual.
Raisins
Dark, Israeli-grown raisins are frequently infested and must
be checked. Light, Israeli-grown raisins are sometimes
infested and should be checked. California raisins are also
sometimes infested and should be checked.
Method of Checking
Stage 1. Checking Quality
Check for accumulation of dark particles on the raisins or on
the sides of the packaging. This is a sign of moth
infestation.
Stage 2. Soaking in Water
As they dry, the raisins become shriveled and sticky. Insects
may become attached to them and be concealed between surface
folds. The raisins should thus be separated from each other
and soaked in warm water for approximately ten minutes. The
water should be stirred with circular motions and then left
to settle.
The uppermost level of the water should be poured into a
white plate and examined for any floating worms or flies.
Alternatively, the water can be strained through a white
cloth or filter paper, which should then be examined
thoroughly for any insects. If signs of infestation are
found, it is preferable to refrain from using the raisins,
because it is difficult to check them so as to be absolutely
sure that they are clean.
Dates
Fresh dates, with smooth, dark brown skin, that are marketed
refrigerated or frozen, are free of infestation and do not
require checking.
Dried dates that are cultivated in the ordinary way are
sometimes infested and should be checked. Organically grown
dates have a very high rate of infestation and must be
checked.
Dates can become infested on the tree, during the drying
process or during protracted storage. Insects can penetrate
the fruit, where they usually die, remaining stuck to the
flesh. Their dark color, which is similar to that of the
fruit, makes it difficult to see them. One sometimes sees a
small, circular hole on the date's surface. This is due to a
type of beetle that makes its way into the date while it is
ripening, usually leaving it at a later stage and leaving its
hole behind. Caterpillars can cause small dark specks and
sticky cobweb-like material inside the date, which cannot be
seen unless the date is opened. Occasionally, scale insects
can be found attached to the exterior. A date whose sepal is
still attached is more likely to be infested.
Method of Checking
The insects that infest dates have the same coloration as the
fruit and it is difficult to spot them simply by looking at
it. The dates should be checked against a source of light
such as an electric bulb, a light table, or a well-lit
window. Against such light, the date appears translucent and
any foreign body upon it can be seen.
The date should then be cut in half, preferably by knife, and
the pit removed. It should be opened and both sides should be
checked against a source of light. Any dark shadow should be
investigated to see whether it is an insect or a caterpillar,
in which case it should be removed together with a little of
the surrounding fruit. Fragments of peel and pieces of dirt
may adhere to the date. If one can clearly see that dark
patches are not insect-shaped, there is no need to remove
them.
Yellow Dates
If the skin is not attached to the flesh, it should either be
removed or pressed onto the fruit prior to checking the date
against a source of light. It is good to rinse the date
before it is eaten.
During prolonged storage, small white sugar crystals may
collect, mainly underneath the skin. These are of no concern.
Likewise, dark areas of flesh have no significance.
The following fruits do not have to be checked (assuming they
have no holes, and no soft spots). This addresses only the
presence of bugs, and not other kashrus questions that may
arise.
1. Avocado
2. Coconut
3. Kiwi
4. Pear
5. Star-fruit
6. Fresh dates (sold frozen)
7. Pecan in shell
8. Candied esrog
9. Candied kumquats
10. Candied apricots
11. Candied peaches
12. Dried apples
13. Dried mango
14. Dried papaya
15. Fruit leather (in closed wrapper)
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