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Trees have ornamental value for many reasons, including their pleasing foliage or colorful flowers. Some trees have additional impact due to the visual appeal of their fruit. Several ornamental trees are especially interesting because they encase their seeds in a prickly or spiny coat that protects them from predators and also adds additional landscape appeal. The Korean dogwood Cornus kousa , also called the kousa dogwood, is an especially attractive tree that is quite distinct from the standard and more commonly seen flowering dogwood C. It reaches a full height of 15 to 30 feet at maturity, with an equivalent spread and is native to parts of Japan, Korea and China. Kousa dogwood trees bloom after their flat, broad leaves appear, producing starkly white flowers, each with four pointed bracts that make a dramatic display against the deep green leaves.
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The following texts and images are largely sourced from Wikipedia. Round to oval in shape, sometimes pointed, with smooth bright yellow skin. Mature abiu trees produce one hundred to one thousand fruits each year. These have a pale, translucent pulp of a custard consistency that is easily scooped out with a spoon; there may also be a few bits of tougher gel.
The seeds are easily removed and are covered with a thin layer of adherent pulp. The fruit has a sweet, mild taste which may have a hint of pineapple but is best described as reminiscent of caramel flan. It is often used in ice cream or eaten out of hand. Unripe fruits contain a gummy and unpalatable latex that hardens upon exposure to air.
Because mature fruits will continue to ripen when picked, the harvest can be timed to allow for transportation to market. However, this period may be as short as five days. Maturation can be recognized by the pale green-to-yellow color-break and the ripe fruit can be identified by its yellow coloration and a slight softness. Cut abiu in two, remove the seeds. Scoop out the flesh into a glass bowl. Sprinkle with a little lime juice to bring out the flavour.
Chill and serve. It is related to the lychee and the longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. The flowers are unisexual and fragrant. They have five petals, who are greenish-white and bloom during warm months.
The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh.
Prior to cooking, the ackee arils are cleaned and washed. The arils are then boiled for approximately 30 minutes and the water discarded. The dried seeds, fruit bark and leaves are used medicinally. Prepare ackees by discarding seeds and taking out pink skin. Wash in salt water. Boil quickly and crush. In a heavy saucepan, melt the butter and stir in flour.
Cook for one minute then add the milk gradually, stirring steadily. Continue cooking and stirring until the mixture thickens then add the salt, pepper and Worcestershire sauce. Remove from heat and allow cooling a little. Stir in the grated cheese then beat in the egg yolks one by one. Add the crushed ackee and allow the mixture to cool to room temperature.
Native to southeast Asia, with concentrations in the Philippines and Indonesia, the rare Alupag bears longan-like fruits with noticeable warts on the skin. Flesh is very tasty, like the longan, with a fairly large seed.
The fruit is appreciated in its native range, but generally put aside for its better known and highly selected relatives, the lychee and longan. Fruits are eaten fresh. Trees are cut for lumber and furniture. Mix quickly with a spoon. Keep the blender in the fridge for a couple of hours to allow the flavors to meld. From there, it spread to other tropical parts of the world. It is a quite common tree in the home gardens in South East Asian countries.
The green as well as ripe fruits of amabarella are used in a variety of ways. A large, sometimes buttressed tree, m tall, trunk 90cm in diameter; bark shallowly fissured, grayish to reddish-brown. There is a large variation and the fruit quality varies from tree to tree. The fruit from the best tress is eaten raw. Fruit from relatively less good types is stewed and used for jams, jellies and juice. Fruit can be stored for several months after it is boiled and then dried. The fruit has a leathery stone which is ridged and bears hard fibres that project into the flesh.
When green the fruit is crisp and sub-acid; as the fruit ripens on the tree or after harvest to a yellow colour, the flesh softens, the flavour changes and the fibres become more noticeable. Unripe fruit is much used in green salads and curries and for making pickles. Young steamed leaves are eaten as a vegetable.
The fruit is fed to pigs and the leaves are eaten by cattle. Bignay is found wild in the wetter parts of India, from the Himalaya southwards and eastwards, in Sri Lanka, Burma and Malaysia. This tree is cultivated extensively in many parts of Indonesia, particularly in Java and also in Indochina for its fruits. This is an evergreen dioecious tree, upto 10 m tall, with straight trunk, usually branched near the base. Leaves are distichous, oblong late, cm x cm base obtuse or rounded, apex acuminate or obtuse, entire coriaceous, shiny, midribs strongly prominent below up to 1cm long.
Fruit a globose or ovoid drupe, mm in diameter, yellowish-red to bluish-violet, juicy; seed ovoid-oblong, mm x 4. Ripe fruit can be eaten raw; it stains mouth and fingers. Unripe berries are rather sour and since the berries in a bunch do not ripen evenly, the fruit is often used to make jam or jelly.
Juice of fully ripened fruit serves as a refreshing drink and yields an excellent wine. Indonesians prepare a sour fish sauce from the fruit. Wash fruits and boil with equal amount of water to get extract. Strain and measure. Heat to boil for a few minutes. Place in container, cool and cover. This rare exotic fruit is very popular in Thailand, Malaya and Singapore. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.
Outside native habitat, Bilimbi is hard to find plant, very few growers produce them, although it is not so hard in cultivation. The bilimbi is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses.
The bilimbi leaves and taste of fruit are quite similar to those of the Otaheite gooseberry, although these plants are not related. Soak dried chillies in water for an hour. Ppour in blended ingredients. Cook 20 min on low. Add salt, tamarind juice, and sugar then aadd bilimbi and cook for 10 min. Serve with rice or as dipping sauce. The plant is thought to come from China or the North East of India and it does grow best in temperate conditions.
As it is sensitive to extremes such as heat and frost, inland valleys are the best place for propagation and, indeed, the tree can be found as far afield as the US. This weird citron grows on small shrubs and trees and has a thick peel.
There is hardly any flesh within the fruit. Furthermore it has no juice and often has no seeds either. In China the fruit is often carried in the hand or simply placed on a table in the home to bring those who live their good luck, happiness and long life. Its Chinese name, fo-shou, means exactly that when it is written alongside other characters. As well as culinary and household use the fruit, before maturity, is often prescribed as a tonic. It has a lovely smell. The peel of the fruit can be candied into succade.
In Western cooking, it is often used for its zest. The inner white pith is not bitter as is usually the case with citrus, so the fingers may be cut off and then longitudinally sliced, peel, pith, and all, and used in salads or scattered over cooked foods such as fish. Preheat the oven to degrees. Line a baking sheet with parchment paper. Sprinkle the raw sugar on top and press the sugar into the dough with your hands or a rolling pin. Cut the dough into small squares or diamonds and separate the cookies a bit on the tray so air can circulate between them.
Bake about 25 minutes or until the cookies are just turning golden at the edges. Cool on a rack. Serve with tea. This is an evergreen tree allied to the Brazil nut and is native to tropical northern South America and the southern Caribbean. In India, it has been growing for the past two or three thousand years at least, as attested by textual records; hence it is possible that it is native to India also.
It grows up to 25 m 82 ft in height. The majority of these trees outside their natural environment have been planted as a botanical curiosity, as they grow very large, distinctive flowers. Its flowers are orange, scarlet and pink in color, and form large bunches measuring up to 3m in length.
As its name suggests, wild cucumber, or manroot Marah macrocarpa , is a relative of the garden cucumber, as well as watermelon and squash. Unlike its relatives, all parts of the wild cucumber plant are toxic to some degree. The other common name, manroot, comes from the large tuberous root which may be the size and shape of a sleeping man. Wild cucumber is a long, branching, herbaceous, perennial vine that may reach 25 feet 8 m in length. One or more viny stems grow from an enormous, fleshy tuber.
Its thorny stems and white, five-petaled flowers mark it as a member of the rose family. Berries start out green, then turn red, but are sweetest when they're.
SA Tree No: View other plants in this family QR code link View other plants in this genus Introduction This small to medium sized tree with its dark green glossy leaves and bright yellow fruit will make an attractive addition to your garden. The canopy is flattish and irregular and the tree is heavily branched. The fruit tend to appear only after good rains. The smooth, hard fruit are large and green, ripening to yellow. They take a long time to ripen. Inside are tightly packed seeds surrounded by a fleshy, edible covering. This tree can be found growing singly in well-drained soils.
Learn which plants thrive in your Hardiness Zone with our new interactive map! Some trees have formidable-looking, round fruits that make you think twice before picking them. The hard, spiky protuberances can prick your fingers and make it hard work to extract edible seeds. Some of North America's largest, native, deciduous trees have fruits that are prickly balls.
The middle part of the apple containing the seeds is called the core.
The prickly ash Zanthoxylum americanum also known as the northern prickly ash or the toothache tree, is a shrub that grows 4 to 10 feet maximum 25 feet. It has paired prickles flanking the leaf scars and buds, and encountering a specimen without prickles is very rare. Habitat: This thicket forming shrub or small tree can be found in clearings, open woods and woodland edges on wet or dry soils. Hardiness: Zones 3 through 9. Site Requirements: Native to Iowa, ash trees grow best in full sun and moist, well-drained soils. Ash trees are tolerant of a wide range of soil conditions.
The Virgin Islands are home to a variety of tropical fruits. Coconuts are probably the first one that comes to mind for many of our visitors. Other common fruits are mango, papaya, guava and passion fruit. Some that may be new to you and worth trying are genip, soursop, sugar apple, figs, tamarind and sea grapes. Below is an introduction to a few of the fruits found in the Virgin Islands.
The dragonfruit is pink and green with a leafy skin. It grows on cactus-like trees and blooms only at night. This fruit has a white or red (depending on.
Green fruits come in all shapes and sizes. The most common types of green fruits are apples, pears, and green grapes. Some examples of green fruits with sour sharp taste include limes, gooseberries, sour plums, and the unusual cucamelon. Varieties of green tropical fruits with delicious taste include breadfruit and jackfruit.
Come along on a whimsical photo journey through the wonderful world of tropical fruits. Learn their origins, basic growing facts, uses and more! Cashew Nut Dermatitis. Southern Medical Journal , 87,4,, , doi Journal of Applied Pharmaceutical Science , 7,2,, , doi Baron, JH.
Taxonomic Name: Annona squamosa. Country of Origin: Unknown, but thought to be from Jamaica.
Photographer: James H. The common name Trifoliate Orange is in reference to the three-lobed leaves and orange fruit. This shrub grows feet tall. The white flowers have petals and are fragrant and showy, and the stems are covered heavily with sharp thorns. The leaves emerge as a yellowish green and turn dark green by summer, and fall off the tree in autumn. The fruit are edible but they are very acidic, sour, and seedy.
Sweet red fruit rests on the arm of a prickly Saguaro. Yellowing pods are ground into meal. Spiked bright-green pads are roasted over a crackling fire pit.