Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Hoja santa, Piper auritum, is an aromatic herb with a heart-shaped, velvety leaf which grows in tropic Mesoamerica. The name hoja santa means "sacred leaf" in Spanish.[2] It is also known as yerba santa,[3][4] hierba santa,[3] Mexican pepperleaf,[4] acuyo,[4] tlanepa,[4]anisillo,[4] root beer plant,[2] and sacred pepper.[1]
Description
The leaves can reach up to 30 centimeters (12 in) or more in size. The complex flavor of hoja santa is not so easily described; it has been compared to eucalyptus,[5][6] licorice,[2][7] sassafras,[3][8] anise,[4][9] nutmeg,[4] mint,[10][11] tarragon,[5] and black pepper.[4] The flavor is stronger in the young stems and veins.
It is native to the Americas, from northern South America to Mexico, and is also cultivated in southeast Florida.
Usage
It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico.[3] It is also chopped to flavor soups, such as pozole, and eggs.[12] In Central Mexico, it is used to flavor chocolate drinks.[4] In southeastern Mexico, a green liquor called Verdín is made from hoja santa.[13] It is also used for tea. American cheesemaker Paula Lambert created "Hoja santa cheese", goat cheese wrapped with the hoja santa leaves and impregnated with its flavor.[8][10] While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.[14]
The essential oils within the leaf are rich in safrole, a substance also found in sassafras, which has been shown to be carcinogenic in animals. In 1960, the U.S. Food and Drug Administration banned sassafras bark along with sassafras oil and safrole as flavoring agents because of their carcinogenic properties[12] and the Council of Europe imposed the same ban in 1974,[15] although toxicological studies show that humans do not process safrole into its carcinogenic metabolite.[16]
Notes
1. ^ a b Barlow, Prof. Snow (2003). "Sorting Piper names". University of Melbourne. Retrieved 2007-03-29.
2. ^ a b c Rolland, Jacques L. (2006). The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People. Robert Rose. p. 326. ISBN 0-7788-0150-0.
3. ^ a b c d Miller, Mark Charles (1993). Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques. Ten Speed Press. p. 70. ISBN 0-89815-494-4.
4. ^ a b c d e f g h i Katzer, Gernot (2012). "Gernot Katzer's Spice Pages - Mexican Pepperleaf (Piper auritum Kunth)". Retrieved 2012-12-03.
5. ^ a b "Ingredient - Hoja Santa". The Washington Post. 2004-08-18. Retrieved 2007-03-29.
6. ^ Pyles, Stephan (1999). New Tastes from Texas. Three Rivers Press. p. 214. ISBN 0-609-80497-9.
7. ^ Raichlen, Steven (2000). Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond. Rodale Books. p. 26. ISBN 0-87596-498-2.
8. ^ a b Lambert, Paula (2000). The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses. Simon & Schuster. p. 43. ISBN 0-684-86318-9.
9. ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. p. 383. ISBN 0-19-211579-0.
10. ^ a b Hale, Adrian J.S. (2006-09-2. "Craft, not Kraft, is the key to these homeland treats". Orlando Weekly. Retrieved 2007-03-29.
11. ^ Nordin, Donna (2001). Contemporary Southwest: The Cafe Terra Cotta Cookbook. Ten Speed Press. p. 19. ISBN 1-58008-180-0.
12. ^ a b Creasy, Rosalind (2000). The Edible Mexican Garden. Tuttle Publishing. p. 35. ISBN 962-593-297-6.
13. ^ Conner, Lori (2006). "El Restaurante Mexicano (May/June 2006): Beyond margaritas". Maiden Name Press LLC. Retrieved 2007-04-01.
14. ^ Bladholm, Linda (2001). Latin & Caribbean Grocery Stores Demystified. Renaissance Books. p. 106. ISBN 1-58063-212-2.
15. ^ Contis, E.T. (Ed.) (1998). Food Flavors: Formation, Analysis and Packaging Influences (Developments in Food Science). Elsevier. p. 403. ISBN 0-444-82590-8.
16. ^ Benedetti MS, Malnoe A, Broillet AL (Feb 1977). "Absorption, metabolism and excretion of safrole in the rat and man". Toxicology 7 (1): 69–83. doi:10.1016/0300-483X(77)90039-7. PMID 14422.. "The main urinary metabolite in both species was 1,2-dihydroxy-4-allylbenzene which was excreted in a conjugated form. Small amounts of eugenol or its isomer 1-methoxy-2-hydroxy-4-allylbenzene were also detected in rat and man. 1'-Hydroxysafrole, a proximate carcinogen of safrole, and 3'-hydroxyisosafrole were detected as conjugates in the urine of the rat. However, in these investigations we were unable to demonstrate the presence of the latter metabolites in man." (source - retrieved from http://en.wikipedia.org/wiki/Piper_auritum on 3/25/2013)
17.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Honey locust, Gleditsia triacanthos, also known as the thorny locust, is a deciduous tree native to central North America. It is mostly found in the moist soil of river valleys ranging from southeastern South Dakota to New Orleans and central Texas, and as far east as eastern Massachusetts.
Description
Honey locusts, Gleditsia triacanthos, can reach a height of 20–30 m (66–100 ft), with fast growth, and are relatively short-lived; their life spans are typically about 120 years, though some live up to 150 years. They are prone to losing large branches in windstorms. The leaves are pinnately compound on older trees but bipinnately compound on vigorous young trees. The leaflets are 1.5–2.5 cm (smaller on bipinnate leaves) and bright green. They turn yellow in the fall (autumn). Leafs out relatively late in spring, but generally slightly earlier than the black locust (Robinia pseudoacacia). The strongly scented cream-colored flowers appear in late spring, in clusters emerging from the base of the leaf axils.
The fruit of the Honey locust is a flat legume (pod) that matures in early autumn. The pods are generally between 15–20 cm. The pulp on the insides of the pods is edible, unlike the Black locust, which is toxic. The seeds are dispersed by grazing herbivores such as cattle and horses, which eat the pod pulp and excrete the seeds in droppings; the animal's digestive system assists in breaking down the hard seed coat, making germination easier.
Honey locusts commonly have thorns 3–10 cm long growing out of the branches, some reaching lengths over 20 cm; these may be single, or branched into several points, and commonly form dense clusters. The thorns are fairly soft and green when young, harden and turn red as they age, then fade to ash grey and turn brittle when mature. These thorns are thought to have evolved to protect the trees from browsing Pleistocene megafauna which may also have been involved in seed dispersal.[1] Thornless forms (Gleditsia triacanthos inermis) are occasionally found growing wild and are available as nursery plants.
Cultivation
Its cultivars are popular ornamental plants, especially in the northern plains of North America where few other trees can survive and prosper. It tolerates urban conditions, compacted soil, road salt, alkaline soil, heat and drought. The popularity is in part due to the fact that it transplants so easily. The fast growth rate and tolerance of poor site conditions make it valued in areas where shade is wanted quickly, such as new parks or housing developments, and in disturbed and reclaimed environments, such as mine tailings. It is resistant to Gypsy moths but is defoliated by another pest, the mimosa webworm. Spider mites, cankers, and galls are a problem with some trees. Many cultivated varieties do not have thorns.
The cultivar 'Sunburst' has gained the Royal Horticultural Society's Award of Garden Merit.[2]
Food
Unripe honey locust pods
Despite its name, the honey locust is not a significant honey plant. The name derives from the sweet taste of the legume pulp, which was used for food by Native American people, and can also be fermented to make beer. The long pods, which eventually dry and ripen to brown or maroon, are surrounded in a tough, leathery skin that adheres very strongly to the pulp within. The pulp—bright green in unripe pods—is strongly sweet, crisp and succulent in unripe pods. Dark brown tannin-rich beans are found in slots within the pulp.
Timber
Honey locusts produce a high quality, durable wood that polishes well, but the tree does not grow in sufficient numbers to support a bulk industry; however, a niche market exists for honey locust furniture. It is also used for posts and rails since it takes a long time to rot. In the past, the hard thorns of the younger trees have been used as nails.
Agriculture
The honey locust is popular with permaculturalists across the globe, for its multiple uses. The legumes make a valuable, high protein cattle fodder, which becomes more readily accessible with the thornless (inermis) variety. The broad shade of the tree canopy is of great value for livestock in hotter climates, such as Australia. It is also claimed to be a nitrogen fixer, by way of rhizobium, which benefits the surrounding soil and plants. The durability and quality of the timber, as well as the ability to produce its own nails, fits the paradigm of self-sustaining agriculture that requires fewer external inputs/resources.
Ranchers and farmers, though, do deem this species as invasive because it quickly can move into pastures and grazing lands out-competing grasses for living space.
Nitrogen fixing
The ability of Gleditsia to fix nitrogen is disputed. Many scientific sources[3][4][5] clearly state that Gleditsia does not fix nitrogen. Some support this statement with the fact that Gleditsia does not form root nodules with symbiotic bacteria, the assumption being that without nodulation, no N-fixation can occur. In contrast, many popular sources, permaculture publications in particular, claim that Gleditsia does fix nitrogen but by some other mechanism.
There are anatomical, ecological and taxonomic indications[6] to counter the assumption that only nodulating legumes fix nitrogen. Many non-nodulating species are as capable as nodulating species of growing well in nitrogen-limited soils and in some cases grow better. Also their leaf litter and seeds are higher in nitrogen than non-legumes[7] [McKey, 1994; Waterman 1994] and sometimes higher even than nodulating legumes growing on the same site. How this happens is not yet well understood, but current research has recorded by-products of nitrogenase activity in non-nodulating leguminous plants[8] including Gleditsia triacanthos. Also, electron microscopy indicates the presence of clusters around the inner cortex of roots, just outside the xylem, that resemble colonies of rhizobial bacterioids. These may well constitute the evolutionary precursors in legumes for nitrogen fixation through nodulation.
It is not known whether the kind of N-fixation implied by these discoveries benefits other plants in the vicinity, as is known to be the case with nodulating legumes. Gleditsia coppices readily, and it seems reasonable to assume that reduction in root mass in response to coppicing should liberate nutrients in the sloughed off roots into the soil, to the benefit of neighbouring plants.
Pharmacological activities
The tree has been used in traditional Native American medicine. Extracts of Gleditsia possess important pharmacological activities in treating rheumatoid arthritis, as anti-mutagenic, anticancer and have significant cytotoxic activity against different cell lines.[9] Seeds of Gleditsia triacanthos contain a trypsin inhibitor.[10][11]
Footnotes
1. ^ Barlow, Connie (2001). "Anachronistic Fruits and the Ghosts Who Haunt Them". Arnoldia 61 (2).
2. ^ http://apps.rhs.org.uk/plantselector/plant?plantid=884
3. ^ Burton, Joseph C.; eds. Zimmerman, James H.. "Nodulation and symbiotic nitrogen fixation by prairie legumes". Proceedings, 2nd Midwest prairie conference.
4. ^ Allen, O.N.; Allen, E.K. (1981). The Leguminosae. The University of Wisconsin Press. 812 p..
5. ^ Djumaeva, D.; D. Djumaeva, J. P. A. Lamers, C. Martius, A. Khamzina, N. Ibragimov and P. L. G. Vlek. "Quantification of symbiotic nitrogen fixation by Elaeagnus angustifolia L. on salt-affected irrigated croplands using two 15N isotopic methods". Nutrient Cycling in Agroecosystems.
6. ^ "Toward a new concept of the evolution of symbiotic nitrogen fixation in the Leguminosae". Plant and Soil 186 (1): 151–159. 2011. doi:10.1007/BF00035069.
7. ^ Bryan, James (1995). Leguminous Trees with Edible Beans, with Indications of a Rhizobial Symbiosis in Non-Nodulating Legumes.
8. ^ Series: Developments in Plant and Soil Sciences:Current Issues in Symbiotic Nitrogen Fixation 72 (Proceedings of the 15th North American Symbiotic Nitrogen Fixation Conference). August 13–17 1995.
9. ^ Abou Zeid A.H., El Hawary S.S., Mohammed R.S., Ashour W.E."Bioactive constituents from gleditsia triacanthos L. leaves." Planta Medica. Conference: 59th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research Antalya Turkey. Conference Start: 20110904 Conference End: 20110909. Conference Publication: (var.pagings). 77 (12) , 2011.
10. ^ Mosolov V.V., Kolosova G.V., Valueva T.A., Dronova L.A. "Trypsin inhibitor from Gleditsia triacanthos L. seeds. <Ingibitor tripsina iz semian gledichii (Gleditsia triacanthos L.).Biokhimiia (Moscow, Russia). 47 (5) (pp 797-802), 1982
11. ^ Mosolov V.V., Kolosova G.V., Valueva T.A., Dronova L.A."Trypsin inhibitor from Gleditsia triacanthos (L.)." Biokhimiya. 47 (5) (pp 797-802), 1982.
References
* Sternberg, Guy. Native Trees for North American Landscapes pp. 264. Timber Press, 2004.
* Little, Elbert L. The Audubon Society Field Guide To North American Trees - Western Region. Alfred A. Knopf, New York, p. 495. 1980. (source - retrieved from http://en.wikipedia.org/wiki/Gleditsia_triacanthos on 3/8/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cucumis metuliferus, horned melon or kiwano, also called African horned cucumber or melon, jelly melon, hedged gourd, or melano, is an annual vine in the cucumber and melon family. Often known by its nickname in the southeastern United States, blowfish fruit, it is grown for its fruit, which look like oval melons with horn-like spines. The fruit of this plant is edible, but it is used as often for decoration as for food. When ripe, it has a yellow-orange skin and a lime green, jelly-like flesh with a tart taste, and texture similar to a cucumber. The horned melon is native to Africa, and it is now grown in California, Chile, Australia and New Zealand, as well.
In Zimbabwe, this cucumber is called gaka or gakachika, and it is primarily used as a fruit-snack, salad, and, rarely, for decoration. It is eaten young, mature green, or when ripe - bright yellow/orange (i.e., at any stage of its development). It grows naturally in the fields and also in the bush. However, some people leave some to rot in the fields for the next summer's seeds/plants. Its taste has been compared to a combination of cucumber and zucchini.[1] or a combination of banana, cucumber and lemon.[2] Some eat the peel, as well. The fibrous structure and protein composition of the peel provides for a taste and texture similar to the plantain family. One variety does not have horns, but looks and tastes similar. The seeds are covered in a gel-like substance. The skin is very rich in vitamin C and fiber. A small amount of salt or sugar can increase the flavor. The fruit can be used in cooking, but when eaten raw, most suck out the pulp and spit out the seeds, although eating the skin and/or the seeds is also known.
Horned Melon, raw
Nutritional value per 100 g (3.5 oz)
Energy
183 kJ (44 kcal)
Carbohydrates
7.56 g
Fat
1.26 g
Protein
1.78 g
Water
88.97 g
Vitamin A equiv.
7 ?g (1%)
- beta-carotene
88 ?g (1%)
Thiamine (vit. B1)
0.025 mg (2%)
Riboflavin (vit. B2)
0.015 mg (1%)
Niacin (vit. B3)
0.565 mg (4%)
Pantothenic acid (B5)
0.183 mg (4%)
Vitamin B6
0.063 mg (5%)
Folate (vit. B9)
3 ?g (1%)
Vitamin C
5.3 mg (6%)
Calcium
13 mg (1%)
Iron
1.13 mg (9%)
Magnesium
40 mg (11%)
Manganese
0.039 mg (2%)
Phosphorus
37 mg (5%)
Potassium
123 mg (3%)
Sodium
2 mg (0%)
Zinc
0.48 mg (5%)
Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[3][not in citation given] Along with the Gemsbok cucumber, it is the only source of water during the dry season in the Kalahari desert.[4] Despite the fruit's colorful appearance, it has not found any significant uses in Western cusine, and has been called "astringent", and the prices "exorbitant".[5]
In terms of chemical makeup it is similar to others in the family Cucurbitaceae.
Flavor
Similar to very watered-down guanabana, because the tartness is very mild. This mixes well with homemade lemon/limeaid, guanabana pulp, cucumber and adds a fresh green color. Kiwano melon juice is wonderful to cleanse the palate more gently than lemon sorbet. Make ice cubes with the juice to add color contrast in drinks, or mild flavor to ice water.
References
1. ^ "Kiwano: It's what's inside that counts", The Seattle Times.
2. ^ "Let's discover some more little-known fruits", Deseret News.
3. ^ National Research Council (2008-01-25). /openbook.php?record_id=11879&page=89 "Horned Melon". Lost Crops of Africa: Volume III: Fruits. Lost Crops of Africa 3. National Academies Press. ISBN 978-0-309-10596-5. Retrieved 2008-07-17.
4. ^ (French) Parc de Khal-agadi, pas si désert, in Science & Vie n° 1130, November 2011, pp. 18-21.
5. ^ Elizabeth Schneider. Vegetables from Amaranth to Zucchini. William Morrow. p. 345. ISBN 0-688-15260-0. [source - retrieved from http://en.wikipedia.org/wiki/Cucumis_metuliferus on 6/21/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Hyacinth Bean, Dolichos Lablab, Lablab purpureus, commonly known as the hyacinth bean, Indian bean, calavance, seim (Guyana and Trinidad and Tobago), Egyptian bean, njahi (in the Kikuyu language of Kenya), bulay (Tagalog), bataw (Bisaya), or ??u ván (Vietnamese), a species of bean in the family Fabaceae, is widespread as a food crop throughout the tropics, especially in Africa, India, Bangladesh, and Indonesia. A traditional food plant in Africa, this little-known vegetable in the West has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[2]
Growth
The hyacinth bean grows as a vine, producing purple flowers and striking electric-purple coloured seed pods. Lablab bean is a good choice for a quick screen on a trellis or fence. It grows fast, has beautiful, fragrant flowers that attract butterflies and hummingbirds, and it even produces edible leaves, flowers, pods, seeds and roots. Dry seeds are poisonous due to high concentrations of cyanogenic glucosides, and can only be eaten after prolonged boiling.[3]
Uses
The hyacinth bean is often grown as forage [4] and as an ornamental plant.[5] In addition, it is cited both as a medicinal plant and a poisonous plant.[6][7]
In Maharashtra, a special spicy curry, known as vaala che birde is often used during fasting festivals during Shravan month.
In Karnataka the hyacinth bean is made into curry (avarekalu saaru), salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean."
In Telangana, the bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with bajra bread; it has been a very special delicacy for centuries.
In Hu?, Vietnam, hyacinth beans are the main ingredient of the dish chè ??u ván.
In Kenya, the bean is popular among the Kikuyu group. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers. Beans are boiled and mashed with ripe and/or semiripe bananas, giving the dish a sweet taste.
The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.[8]
Names across cultures
* Malayalam language - Amarakka or Amara payar.
* Kannada: ???????? (avarekaalu)
* Gujarati: ??? (Vaal)
* Marathi and Konkani: (vaal)
* Tamil: ???? (avarai) or (mochai)
* Njahi in Kenya
References
1. ^ Lablab purpureus at Multilingual taxonomic information from the University of Melbourne
2. ^ National Research Council (2006-10-27). "Lablab". Lost Crops of Africa: Volume II: Vegetables. Lost Crops of Africa. 2. National Academies Press. ISBN 978-0-309-10333-6. http://books.nap.edu/openbook.php?record_id=11763&page=191. Retrieved 2008-07-15.
3. ^ "Dolichos lablab". Floridata. http://www.floridata.com/ref/D/doli_lab.cfm. Retrieved 2008-10-23.
4. ^ Lablab purpureus at FAO
5. ^ Lablab purpureus at Missouri Botanical Garden
6. ^ Lablab purpureus at Plants For A Future
7. ^ Lablab purpureus at North Carolina State University
8. ^ PFAF - Lablab purpureus (source - retrieved from http://en.wikipedia.org/wiki/Lablab_purpureus on 3/8/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Hylocereus megalanthus is a cactus species native to northern South America, where it is known, along with its fruit, by the name of Pitahaya. The species is grown commercially for its fruit, but is also an impressive ornamental vine with perhaps the largest flowers of all cacti.
Megalanthus (Greek) - large flowered. This species produces among of the largest flowers within the cactus family.
Common Names
* English: Yellow Pitahaya
* Spanish: Pitahaya amarilla
* German: Gelbe Pitahaya
* Swedish: gul pitahaya
Origin and habitat
Venezuela to Peru, including Colombia, Bolivia, Ecuador, in tropical Riparian forests. It is Epiphytic or xerophytic.
Description
* Stems may lie along the ground (procumbent), climb (scandent), or hang (pendent). Stems are often only 1.5 cm thick, producing areoal roots; 3 ribs; margins slightly undulating; white areoles; 1-3 spines 2-3 mm long, yellowish; several hairs on young growth, britle-like; green epidermis. *Flowers are nocturnal and funnel-shaped, 32-38 cm long; pericarpel is ovoid or slightly globose, tubercles are large and flattened, with felt-like and spiny areoles subtended by small bracteoles; receptacle elongate; outer tepals long, green, triangular-acute; inner tepals 100 cm long, 3.5 cm wide, white, broader; stamens numerous inserted in two zones, yellow; style yellow, stigma lobes numerous, green.
Fruit: ovoid, tuberculate, spiny, yellow (or sometimes red?), seeds black; interior edible, having a pleasant, mildly sweet flavor.
Systematics
Closely related to Hylocereus setaceus (floral tube or pericarpel 19-22 cm with small tubercles) but otherwice quite isolated within Hylocereus. Is intermediate between Selenicereus and Hylocereus. Recent research suggest that this species originated as a hybrid between species of Hylocereus and Selenicereus (see references). The two species possibly involved, as being native in the same area, are Hylocereus costaricensis and Selenicereus inermis.
Cultivation
An easily cultivated, fast growing plant. Needs a compost containing plenty of humus and sufficient moisture in summer. Should not be kept under 8ºC (46,5ºF) in winter. Can be grown in semi-shade, but best in full sunlight. Extra light in the early spring will stimulate budding. Flowers in June to October. This plant may grow to a very large size.
References
* Anderson, E. F. (2001). The Cactus Family. Timber Press ISBN 0-88192-498-9
* Bauer, R. (2003) A synopsis of the tribe Hylocereeae F. Buxb. Cactaceae Syst. Init. 17: 3-63.
* Tel-Zur N, Abbo S, Bar-Zvi D, Mizrahi Y. (2004 ) Genetic relationships among Hylocereus and Selenicereus vine cacti (Cactaceae): evidence from hybridization and cytological studies. Ann Bot (Lond) 94(4):527-34. (source - retrieved from http://en.wikipedia.org/wiki/Yellow_Pitaya on 3/25/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Icecream Bean, or Inga is a genus of small tropical, tough-leaved, nitrogen-fixing trees and shrubs, subfamily Mimosoideae. Inga's leaves are pinnate, and flowers are generally white. Many of the hundreds of species are used ornamentally.
Several related plants have been placed into this genus at one time, for example Yopo (Cohoba, Mopo, Nopo or Parica - Anadenanthera peregrina -, as Inga niopo).
The seeds are covered with sweet white powder. The pulp covering the seeds is lightly fibrous and sweet, and rich in minerals; it is edible in the raw state. Popular knowledge indicates that the tree's name originates from the Tupi word in-gá meaning "soaked", due to the fruit powder consistency. The tree usually blossoms twice a year.
Within the Inga genus there are around 300 species, most of them native and growing in the Amazon forest region although some species are also found in Mexico, Greater and Lesser Antilles and other countries in South America, being an exclusively neotropical genus. The trees are usually found by river and lake edges because their seeds are carried there by floods.
Fruit of an Inga-species
All Inga species produce their seeds in "bean-like" pods and some can reach up to 1 m long, in general the pods are 10 – 30 cm long.
Trees can reach up to 15 metres and they are widely used for producing shade over coffee plants. The plant benefits from well drained soil. The flowers are white with some green and the tree can produce fruits almost all year long.
Inga species, most notably Inga edulis (commonly known as "ice-cream-bean" or, in Spanish, "guama" or "guaba" or "paterna") often have edible pulp. The name derives from the fact that those of I. edulis resembles vanilla ice cream in flavour. (source - retrieved from http://en.wikipedia.org/wiki/Inga on 1/12/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Here is what Dr. Ranil Senanayake of the International Forestry Analog Network had to say on it.
Ice Cream Bean is a term applied to the fruit of a number of species within the genus Inga (Fam: Leguminosae). The common name arises from the white, sugar rich pulp that surrounds the seeds. The pulp is lightly textured and juicy. This combined with the smooth texture of the pulp is perceived to taste like ice cream. The Ice Cream Bean has been appreciated for its fruit for a long time in its centre of origin, central and south America. The high esteem that the fruit was held in as well as its antiquity of use is illustrated by the fact that the fruit are often depicted in pre-Columbian pottery. It has also been recorded that the Inca Emperor Atahualpa sent Francisco Pizarro a basketful of Guamas (I. feuillei ) as a gift . The best fruit yielding species of this genus are I.feuillei, I edulis and I.diversifolia, although many other species remain unevaluated for their fruit potential.
The fruit is eaten fresh. The ripe fruit splits open when twisted exposing the succulent pulp that is scooped out with the fingers. Each species has an ideal degree of maturity for eating. In some species over- ripe fruit may become coarse. These fruit also have the potential to be converted into a processed product. It can be processed by washing, splitting and removing the pulp . A simple straining process removes the seeds, after which clean, free pulp is obtained.
The widespread use for trees of this genus is in providing shade for plantation crops such as coffee or cocoa. A seedling normally provides sufficient canopy to cover plantation crops within three years. The ability to regenerate from a stump makes it suitable for pollarding and training as a plantation shade tree. In addition some species (I.edulis ) has been used successfully in alley cropping trials in Chile.
Leaves from most Inga species provide good fodder. The genus is extensively used for feeding cattle in Mexico. The growing leaves possess extra floral nectaries that are used by parasitic wasps and other insects useful to agriculture. The leaves are large and decompose slowly, thus providing the beneficial effects of a surface mulch on the soil below its canopy.
The trees of the genus are fast-growing and have been identified to be useful in fuelwood production programmes . The growth of wood is rapid, increment in trunk diameter has been recorded at over 2.5 cm per year. The wood burns well and has been used for charcoal production in many of the countries where it occurs naturally. Inga wood is moderately heavy, with a specific gravity of 0.57. It can be used for light construction, crate wood , furniture making and general carpentry. … (source - retrieved from http://www.analogforestrynetwork.org/en/Inga.php on 1/12/2013)
Now to know the truth, go to:
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the ilama (also known as the tree of the ilama, Annona diversifolia) is a tropical fruit tree found in Central America. The name is derived from the Spanish from the Nahuatl ilamatzapotl, of which the rough translation is "old woman's sapote". The name is also applied to a similar fruit, soncoya or cabeza de negro (A. pupurea), which is cultivated as an alternative to the cherimoya. The soncoya is similar in size to the ilama, but grey-brown in color with hard bumps on the surface, and orange flesh that tastes like mango or pawpaw.
The ilama fruit is either eaten on the half-shell or scooped out with a tool, usually chilled when served. It is sometimes served with a little cream and sugar to intensify the flavor, or with a drop of lime or lemon juice to bring in a tart and bitter tinge.
Fruit
The ilama fruit is either cone-shaped, heart-shaped, or ovular. Resembling the cherimoya, it is about six inches (15 cm) long and may weigh as much as two pounds (900 g). Generally, the ilama is dotted with more-or-less pronounced, triangular spikes that jut out of the fruit, though some fruits on the same tree may vary from rough to fairly smooth.
There are two types of ilama, green and pink. The green type has a flesh that is white and sweet, while in the pink type, the flesh is a rose color and has a tart taste.
The rind, or skin, of the ilama varies from a pale-green color to a deep-pink or purplish color coated with a thick mat of velvety, gray-white bloom. It is about 1/4 inch thick (6 mm), leathery, fairly soft, and granular.
The center of both ilamas are somewhat fibrous, but smooth and custardy near the rind. The flesh varies from being dry to being fairly juicy, and contains 25 to 80 hard, smooth, brown, cylindrical seeds, about 3/4 inch (2 cm) long, and 3/8 inch (1 cm) wide. Each seed is enclosed in a close-fitting membrane that, when split, slides right off of the seed.
Tree
The tree that produces the ilama stands erect at about 25 feet (7.5m), and often the branches begin at ground level. The tree is distinguished by its aromatic, pale-brownish-grey, furrowed bark and glossy, thin, elliptic to obovate or oblanceolate leaves, two to six inches (5-15cm) long. Clasping the base of the flowering branchlets are one or two leaf-like, nearly circular, glabrous bracts, about 1 to 1-3/8 inches (2.5 - 3.5cm) in length. New growth from the tree is a reddish or coppery color. The flowers of the ilama tree are long and solitary. They are maroon flowers, which open to the base, and have small, rusty, hairy sepals, narrow, blunt, minutely hairy outer petals, and stamen-like, pollen-bearing inner petals.
Cultivation
Fruit harvest of the ilama tree occurs in late June in Mexico, and only lasts about two weeks. In Guatemala, the harvest season extends from late July to September, and from July to December where the ilama is cultivated in Florida.
According to tradition, the fruits are not to be picked until cracking occurs, but they can be picked a little earlier and held up to three days for softening to take place. If the ilama is picked too early, it will never ripen. The yield of the ilama is typically low. During the normal fruiting period, some trees will have no fruits; others only three to 10, while exceptional trees may bear as many as 85 to 100 fruits per season. (source - retrieved from http://en.wikipedia.org/wiki/Ilama_%28fruit%29 on 1/12/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Chemistry
Seeds of Inga edulis, eaten as vegetables, are reported to contain per 100 g, 118 calories, 63.3% moisture, 10.7 g protein, 0.7 g fat, 24.0 g total carbohydrate, 1.6 g fiber, 1.3 g ash. Pulp of Inga spp. contains per 100 g, 60 calories, 83.0% moisture, 1.0 g protein, 0.1 g fat, 15.5 g total carbohydrate, 1.2 g fiber, 0.4 g ash. Dried seeds of Inga spp. contain per 100 g, 339 calories, 12.6% moisture, 18.9 g protein, 2.1 g fat, 62.9 g total carbohydrate, 3.4 g fiber, 3.5 g ash. Seeds of the genus Inga are reported to contain trypsin inhibitors and chymotrypsin inhibitors. (source - retrieved from http://www.hort.purdue.edu/newcrop/duke_energy/inga_edulis.html on 1/12/2013)
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Imbe or Garcinia livingstoneiGarcinia livingstonei (African Mangosteen, Lowveld Mangosteen or Imbe) is a species of Garcinia, native to a broad area of tropical Africa, from Côte d'Ivoire east to Somalia, and south to South Africa.[1]
It is an evergreen small tree, growing to 6–18 m tall. The leaves are borne in opposite pairs or whorls of 3–4, each leaf blue-green, oval, 6–11 cm long and 3–5.5 cm broad. The flowers are produced in clusters on the stems. The fruit is a small, bright, orange, thin-skinned berry 1–4 cm diameter, with one single large seed; the small yield of edible fruit is pleasantly sweet, yet acidic, but also containing a latex that some people find unpleasant.[2][3]
Cultivation and uses
A traditional food plant in Africa, this little-known fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[4]
It is mainly grown as an ornamental fruit, but is sometimes eaten. The juice is known for staining very badly. Mostly eaten fresh, it is also used in drinks. It can be grown in southern Florida.
Both a male and female plant are needed in order to obtain fruit, although both sexes can be grafted onto the same plant to achieve the same effect.
References
1. ^ Germplasm Resources Information Network: Garcinia livingstonei
2. ^ PlantsZAfrica: Garcinia livingstonei
3. ^ University of Pretoria: Garcinia livingstonei
4. ^ National Research Council (2008-01-25). "Baobab". Lost Crops of Africa: Volume III: Fruits. Lost Crops of Africa. 3. National Academies Press. ISBN 978-0-309-10596-5. http://books.nap.edu/openbook.php?record_id=11879&page=291. Retrieved 2008-07-17. (source - retrieved from http://en.wikipedia.org/wiki/Garcinia_livingstonei on 1/12/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Tradewindsfruit.com says,
“1-2" around fruit with red-orange skin and a watery pulp having an apricot-like flavor.
Description: Slow growing tree, usually only to 10-20ft. Fruits ripen during August in its native range.
Hardiness: Imbe's are cold hardy to 26F.
Growing Environment: Trees tolerate a wide variety of soil conditions and are salt tolerant so they can be grown near the ocean. Trees can be grown in both full sun and part shade. Enjoys year-round water.
Propagation: By seed and grafting. The imbe can be used as a rootstock for the mangosteen.
Uses: Eaten fresh, and are also made into preserves, pies, and assorted desserts.” (source - retrieved from http://www.tradewindsfruit.com/imbe.htm on 1/12/2013)
A picture of this fruit can be seen at http://www.tradewindsfruit.com/imbe.htm
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Actinidia chinensis
Actinidia chinensis or Golden Kiwi is a climbing shrub from China.
Actinidia chinensis and Actinidia deliciosa were considered to be a single species but about 15 years ago it was decided to classify them as distinct species due to clear botanical differences.
The plant is similar but the fruit is less hairy with shorter and softer hair that easily rubs off. The pulp is bright green, lemon green or bright yellow. It is oval and about the same size as that of Actinidia deliciosa but ends in a point. Taste is sweeter and more aromatic.
Golden Kiwi is commercialized under the brand name Zespri Gold.
The name kiwi is given by New-Zealanders. They were the first to grow kiwi commercially.
Common names:
Chinese Actinidia
Chinese Gooseberry
Golden Kiwi
Kiwi
Kiwi Fruit
Yang Tao
Yellow-Fleshed Actinidia
Synonyms:
There are no synonyms but 2 wrongly used names:
* Actinidia sinensis: is not a synonym but a misspelling
* Actinidia deliciosa: used to be considered as the same species as Actinidia chinensis but is not classified as a species in his own right. Since this happened quite recently (15 years) both species still are confused by many.
Origin:
China where it grows in mountain forests and secondary forests between 0 and 2.600 m altitude
Hardiness:
USDA Zone 7, -15 °C
But prefers warmer, preferably Mediterranean climates. There is a risk that young buds and flowering sustains frost damage from USDA zone 8 and colder zones.
Soil:
Fertile and moist
Height:
3 to 5 m
Exposure:
Sun
Care:
* the plant is a climber but cannot attach itself to its support, it needs leading and you will have to fasten new branches to the climbing device
* harvesting will be easier if you provide horizontal support
* can also be grown over a pergola but harvesting will be a bit complicated
* the best place is against a south facing wall
* likes moist soil, be sure to water regularly during summer
* plant in the garden when all danger of frost has ceased (May)
* before planting put a good layer of compost in the plant hole
* then give regular cow manure or fertilizer during the growing season
* prune in February to give shape
* prune the branches in July, the branches which bear little or no fruit so that the remaining fruit gets all the nutrition
Propagation:
Seed, cutting or layering
Sowing instructions:
Very easy but do it only for fun: it takes from 3 to 8 years for the plant to start flowering and producing fruit.
If you prefer to harvest fruit rapidly, buy a plant at a nursery. Male plants are usually grafted on a female plant for pollination since Actinidia chinensis is dioecious.
* Actinidia chinensis seed needs a cold period to germinate in the spring. This can be done artificially by putting the seeds for a couple of weeks in the fridge. But fruit bought in the store has undergone cooling during transport, so it's not essential to stratify the seeds before sowing.
* if you harvest seeds from fresh fruit, make sure you get all the pulp from the seeds before sowing: pulp prohibits germination. You can do this buy rubbing the seeds in a very fine sieve or rub them between two sheets of kitchen paper. Rinse in a glass of water: the remaining pulp will float and the seeds sink, you will be able to drain it.
* sow in a light mix
* moisten
* 20-25 °C
* germination time:3 weeks to 2 months
* repot: when seedlings are big enough to handle
[source - retrieved from http://www.hardytropicalplants.com/2012/05/actinidia-chinensis.html#.VDqvOtLF98E on 10/12/2014]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia, South India and most Pacific Ocean islands. It is also grown in the Leeward Islands and Windward Islands of theCaribbean and in Africa. Its name is derived from the texture of the cooked moderately ripe fruit, which has a potato-like flavor, similar to freshly baked bread.
* Ancestors of the Polynesians found the trees growing in the northwest New Guinea area around 3,500 years ago. They gave up the rice cultivation they had brought with them from Taiwan, and raised breadfruit wherever they went in the Pacific (exceptEaster Island and New Zealand, which are too cold). Their ancient eastern Indonesian cousins spread the plant west and north through insular and coastal Southeast Asia. It has, in historical times, also been widely planted in tropical regions elsewhere.
Description
Breadfruit trees grow to a height of 25 m (82 ft). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, a milky juice, which is useful for boat caulking.
The trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers, which grow into capitula, which are capable of pollination just three days later. The compound, false fruit develops from the swollen perianth, and originates from 1,500-2,000 flowers. These are visible on the skin of the fruit as hexagon-like disks.
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season. In the South Pacific, the trees yield 50 to 150 fruits per year. In southern India, normal production is 150 to 200 fruits annually. Productivity varies between wet and dry areas. In the Caribbean, a conservative estimate is 25 fruits per tree. Studies in Barbados indicate a reasonable potential of 16 to 32 tons per hectare (6.7-13.4 tons/acre). The ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle. Most selectively bred cultivars have seedless fruit.
The breadfruit is closely related to the breadnut, from which it might have been selected, and to the jackfruit.
Habitat
Breadfruit, an equatorial lowland species, grows best below elevations of 650 metres (2,130 ft), but is found at elevations of 1,550 metres (5,090 ft). Its preferred rainfall is 1,500–3,000 millimetres (59–118 in) per year. Preferred soils are neutral to alkaline (pH of 6.1-7.4) and either sand, sandy loam, loam or sandy clay loam. Breadfruit is able to grow in coral sands and saline soils.[2]
Uses
Breadfruit is a staple food in many tropical regions. The trees were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread. Very ripe breadfruit becomes sweet, as the starch converts tosugar.
Because breadfruit trees usually produce large crops at certain times of the year, preservation of the harvested fruit is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later.[3] Fermented breadfruit mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.
Drawing of breadfruit by John Frederick Miller
Most breadfruit varieties also produce a small number of fruits throughout the year, so fresh breadfruit is always available, but somewhat rare when not in season.
Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in bananaleaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so the flavor of the filling permeates the flesh of the breadfruit.
The Hawaiian staple food called poi, made of mashed taro root, is easily substituted for, or augmented with, mashed breadfruit. The resulting "breadfruit poi" is called poi ?ulu. In Puerto Rico, breadfruit is called panapen or pana, for short and in some in-land regions it's also called mapén. Pana is often served boiled with a mixture of sauteed bacalao (salted cod fish), olive oil and onions. It is also served as tostones or mofongo. In the Dominican Republic, it is known by the name buen pan or "good bread". Breadfruit is also found in Indonesia and Malaysia, where it is called sukun. In the South Indian state ofKerala and coastal Karnataka, especially on the sides of Mangalore, where it is widely grown and cooked, it is known as kada chakka or seema chakka and deegujje, respectively. In Belize, the Mayan people call it masapan.
A polished basalt breadfruit pounder used by the Tahitian people of French Polynesia. From the Honolulu Academy of Arts collection
Breadfruit is roughly 25% carbohydrates and 70% water. It has an average amount of vitamin C (20 mg/100 g), small amounts of minerals (potassium and zinc) and thiamin (100 ?g/100 g).[4]
Breadfruit was widely and diversely used among Pacific Islanders. Its lightweight wood (specific gravity of 0.27)[5] is resistant to termites and shipworms, so is used as timber for structures and outrigger canoes.[6] Its wood pulp can also be used to make paper, called breadfruit tapa.[6] It is also used in traditional medicine to treat illnesses that range from sore eyes tosciatica.[6] Native Hawaiians used its sticky latex to trap birds, whose feathers were made into cloaks.[7]
In a 2012 research study[8] published in the Journal of Agricultural and Food Chemistry, scientists at the Agricultural Research Service (ARS), a division of the USDA, and collaborators at the University of British Columbia in Okanagan, Canada, "identified three breadfruit compounds — capric, undecanoic and lauric acids — that act as insect repellents." These saturated fatty acids were "found to be significantly more effective at repelling mosquitoes than DEET."[9][10]
Breadfruit, rawNutritional value per 100 g (3.5 oz)Energy431 kJ (103 kcal)Carbohydrates27.12 gSugars11Dietary fiber4.9 gFat0.23 gProtein1.07 gVitaminsVitamin A equiv.
lutein zeaxanthin22 ?gThiamine (B1)(10%)
0.11 mgRiboflavin (B2)(3%)
0.03 mgNiacin (B3)(6%)
0.9 mgPantothenic acid (B5)(9%)
0.457 mgVitamin B6(8%)
0.1 mgFolate (B9)(4%)
14 ?gCholine(2%)
9.8 mgVitamin C(35%)
29 mgVitamin E(1%)
0.1 mgVitamin K(0%)
0.5 ?gTrace metalsCalcium(2%)
17 mgIron(4%)
0.54 mgMagnesium(7%)
25 mgManganese(3%)
0.06 mgPhosphorus(4%)
30 mgPotassium(10%)
490 mgSodium(0%)
2 mgZinc(1%)
0.12 mgOther constituentsWater70.65 g
Link to USDA Database entry* Units
* ?g = micrograms • mg = milligrams
* IU = International unitsPercentages are roughly approximated usingUS recommendations for adults.
Source: USDA Nutrient DatabaseIn history
Sir Joseph Banks and others saw the value of breadfruit as a highly productive food in 1769, when stationed in Tahiti as part of the Endeavour expedition commanded by Captain James Cook. The late-18th-century quest for cheap, high-energy food sources for British slaves prompted colonial administrators and plantation owners to call for the introduction of this plant to the Caribbean. As President of The Royal Society, Banks provided a cash bounty and gold medal for success in this endeavor, and successfully lobbied his friends in government and the Admiralty for a British Naval expedition. In 1787,William Bligh was appointed Captain of the HMS Bounty, and was instructed to proceed to the South Pacific for this task. Banks appointed a gardener for the expedition and gave detailed instructions on how the plants were to be maintained. The Bounty remained in Tahiti for five idyllic months, during which over 1000 plants were collected, potted and transferred to the ship. However, within a month of leaving, many of the crew mutinied, expelling Captain Bligh and supporters in a long-boat, and returned to Tahiti. Bligh survived the ordeal, sailing with 18 loyal crew the 6710 km to Timor, reaching there in late 1789. In 1791, Bligh commanded a second expedition with the Providence and theAssistant, which collected live breadfruit plants in Tahiti and transported these to St Helena, in the Atlantic, and St. Vincent and Jamaica in the West Indies. Although Bligh won the Royal Society medal for his efforts, the introduction was not entirely successful, as the slaves refused to eat breadfruit.[11] However, breadfruit was accepted into the cuisine ofPuerto Rico.
In culture
According to an etiological Hawaiian myth, the breadfruit originated from the sacrifice of the war god K?. After deciding to live secretly among mortals as a farmer, K? married and had children. He and his family lived happily until a famine seized their island. When he could no longer bear to watch his children suffer, K? told his wife that he could deliver them from starvation, but to do so he would have to leave them. Reluctantly she agreed, and at her word, K? descended into the ground right where he had stood until only the top of his head was visible. His family waited around the spot he had last been, day and night, watering it with their tears until suddenly, a small green shoot appeared where K? had stood. Quickly, the shoot grew into a tall and leafy tree that was laden with heavy breadfruits that K?'s family and neighbors gratefully ate, joyfully saved from starvation.[12]
Though they are widely distributed throughout the Pacific, many breadfruit hybrids and cultivars are seedless or otherwise biologically incapable of naturally dispersing long distances. Therefore, their distribution in the Pacific was clearly enabled by humans, specifically prehistoric groups who colonized the Pacific Islands. To investigate the patterns of human migration throughout the Pacific, scientists have used molecular dating of breadfruit hybrids and cultivars in concert with anthropological data. Results support the west-to-east migration hypothesis, in which the Lapita people are thought to have traveled from Melanesia to numerous Polynesian islands.[13]
The world's largest collection of breadfruit varieties has been established by botanist Diane Ragone, from over 20 years' travel to 50 Pacific islands, on a 10-acre (40,000 m2) plot outside of Hana, Hawaii, on the isolated east coast ofMaui.[14]
The wood of the breadfruit tree was one of the most valuable timbers in the construction of traditional houses inSamoan architecture.
Recipes for breadfruit
There are many ways to cook breadfruit. In countries such as Sri Lanka, it is either cooked as a curry using coconut milk and spices (which becomes a side dish) or consumed after boiling. Boiled breadfruit is a famous main meal and is often consumed with scraped coconut, or "sambal" made out of coconut and chilies. Fritters of breadfruit are also a local delicacy of coastal Karnataka.
In Seychelles, it was traditionally eaten as a substitute for rice, as an accompaniment to the mains. It would either be consumed boiled (friyapen bwi) or grilled (friyapen griye), where it would be put whole in the wood fire used for cooking the main meal and then taken out when ready. It is also eaten as a dessert, called ladob friyapen, where it is boiled in coconut milk, sugar, vanilla, cinnamon and a pinch of salt.
It is often said in Seychelles, that travelers who visit Seychelles will always come back if they eat breadfruit cooked in Seychelles.
In Puerto Rico, it is traditionally eaten boiled with bacalao (salted codfish). It is also used to make rellenos de pana (mashed breadfruit filled with seasoned meat), mofongo, tostones de pana (double fried breadfruit), and even lasagna de pana(cooked mashed breadfruit layered with meat and topped with cheese). There is also a popular dessert made with sweet ripe breadfruit: flan de pana (breadfruit custard).
In Barbados, breadfruit is boiled with salted meat and mashed with butter to make breadfruit coucou. It is usually eaten with saucy meat dishes.
Both ripe and unripe fruits have culinary uses, but unripe breadfruit is consumed cooked.[15]
Local names for breadfruit
* Odisha (India): Koncha Ponoso
* Andhra Pradesh: Koora Panasa pandu (panasakai)
* Barbados: Breadfruit
* Belize: Breadfruit
* Cambodia : Knol Somlor ????????? (Cooking Jack Fruit)
* Cambodia: ????
* Comoros Islands: fruyapa
* Cook Islands: Kuru
* Dominica: Breadfruit, Penpen, Yanmpen
* Fiji: Uto
* Futuna (eastern): Mei
* Goa, India: Neerphanas
* Guadeloupe : Arbre à pain
* Guam and the Northern Mariana Islands: Lemai
* Guatemala: Mazapan
* Guyana: Breadfruit
* Haiti: Lam veritab
* Hawai'i: 'Ulu
* Indonesia: Sukun, Timbul
* Jamaica: Breadfruit
* Karnataka, India: divi Halasu
* Kerala, India: Kada Chakka (Malayalam:????????), Cheema Chakka
* Konkani: Jeevi Halasu, Jeev Kadgi, or Jeegujje (South Canara, Karnataka, India) or Gudgo (Central and South Kerala, Kerala India)
* Madagascar: Sirapay or Soanambo
* Malaysia: Buah Sukun
* Maldives: Banbukeyo (?????????)
* Marshall Islands: M?
* Martinique: Arbre à pain
* Mexico: Fruta de pan
* Nauru: Demé
* Nigeria (Igbo): Ukwa
* Panama : Árbol de pan
* Philippines: Kamansi (Tagalog, Kapampangan; also the name for the breadnut); Dalungyan, Rimas, Ogob (Quezon Province, Bikol languages, Visayan languages),Antipolo(Old Tagalog name)
* Marathi : NeerPhanas (??????) i.e. ???? ?? ???
* Papua New Guinea: Kapiak (Tok Pisin); Unu (Motu)
* Pohnpei: Mahi
* Puerto Rico: Pana, Panapén, Mapén.
* Tahiti: Uru
* Tamil : Curry Chakkai (Tamil: ??????????), Kottai Palaakkaai (Tamil: ?????????????????), Pilaa (Tamil: ????) or Pilaakkaai (Tamil: ??????????)
* Tanzania: Sheli sheli
* Thailand, Vietnam: Sa Ke (????)
* Trinidad and Tobago: Breadfruit
* Tonga: Mei
* Tulu: Jigujje
* Saint Lucia: bois pain
* St. Vincent: Breadfruit
* Samoa: Ulu
* Seychelles, Mauritius: Friyapen (Fruit à Pain)
* Solomon Islands: (Pidgin)-Breadfruit/(Temotu Province: NIMBALO)
* Sri Lanka: dhel ???? (in Sinhala language)
* Vanuatu (Tanna, lénakel language): Nek nem
* Wallis: Mei
*
References[
1. Jump up^ "Artocarpus altilis". Germplasm Resources Information Network. United States Department of Agriculture. 2007-07-03. Retrieved 2009-02-21.
2. Jump up^ Ragone, Diane (April 2006). "Artocarpus altilis (breadfruit)" (PDF). The Traditional Tree Initiative.
3. Jump up^ Balick, M. & Cox, P. (1996). Plants, People and Culture: The Science of Ethnobotany. New York: Scientific American Library HPHLP, p.85
4. Jump up^ Nutrition Facts for Breadfruit
5. Jump up^ Little Jr., Elbert L.; Roger G. Skolmen (1989). "?Ulu, breadfruit" (PDF).United States Forest Service.
6. ^ Jump up to:a b c The Breadfruit Institute
7. Jump up^ Morton, Julia F. (1987). "Breadfruit". Fruits of Warm Climates (Miami, Florida): 50–58.
8. Jump up^ A. Maxwell P. Jones, Jerome A. Klun, Charles L. Cantrell, Diane Ragone, Kamlesh R. Chauhan, Paula N. Brown , and Susan J. Murch (2012). "Isolation and Identification of Mosquito (Aedes aegypti) Biting Deterrent Fatty Acids from Male Inflorescences of Breadfruit (Artocarpus altilis (Parkinson) Fosberg)" 60(15). pp. 3867–3873. doi:10.1021/jf300101w.
9. Jump up^ Studies Confirm Breadfruit's Ability to Repel Insects
10. Jump up^ DISCOVERY AND DEVELOPMENT OF CHEMICALS FOR INTEGRATED PEST MANAGEMENT OF BITING ARTHROPODS AND URBAN PESTS
11. Jump up^ O'Brian, Patrick (1988) "Joseph Banks. A Life: Explorer, Plant Hunter, Scientist." Collins Harvill, London
12. Jump up^ Loebel-Fried, C. (2002)
13. Jump up^ Zerega, N. J. C.; Ragone, D. & Motley, T.J. (2004). "The complex origins of breadfruit (Artocarpus altilis, Moraceae): Implications for human migrations in Oceania". American Journal of Botany 91 (5): 760–766.doi:10.3732/ajb.91.5.760.
14. Jump up^ Julia Steele, photos by Jack Wolford (August–September 2009). "Tree of Plenty". Hana Hou! (Vol.12, No. 4).
15. Jump up^ The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, p. 476 In Barbados it is pickled, which is made from cucumbers, lime, salt and scotch bonnet pepper and served [source - retrieved from http://en.wikipedia.org/wiki/Breadfruit on 10/12/2014]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Diospyros blancoiS, Kamagong, mabolo (both in Philippines), butter fruit (Singapore) or velvet apple (scientific name: s a plant of the genus of ebony trees and persimmons, Diospyros. Its edible fruit has a skin covered in a fine, velvety fur which is usually reddish-brown, and soft, creamy, pink flesh, with a taste and aroma comparable to fruit cream cheese (the aroma of the fruit itself, however, is unpleasant, comparable to rotten cheese or cat feces; inspiring names like the French "Caca de Chat" in Reunion). It is native to the Philippines,[1] where kamagong usually refers to the entire tree, and mabolo is applied to the fruit. It is also found in the Micronesian Islands of Palau, known as matib (Palauan). Velvet apple trees rarely found in Sri Lanka too.
Cultivation[
It is a dioecious tropical tree that grows well in a diversity of soil, from the sea level to the 2,400 feet above sea level. Seed trees are normally planted 30 or 45 feet from each other; this one can be planted from 25 to 30 feet from each other. It needs a good distribution of rainfall through the year. Trees that were planted by seeds could take 6 or 7 years to give out fruit, but trees that were propagated by cuttings produce fruit in 3 or 4 years. It is a very productive tree. In Puerto Rico it produces through the months of August and October. In Cebu, Philippines there is a barangay named after the fruit itself. In Bangladesh it is known as 'bilati gab' (=foreign gab), to distinguish it from 'gab' (Diospyros peregrina).
The fact that fruits vary greatly - in shape, color, hairiness and taste - suggests that there is a great deal of genetic variation in the plant. Seedless cultivars exist, and are highly favored since in the normal varieties the large seeds occupy a considerable volume of the fruit.
Timber
Kamagong timber is extremely dense and hard and is famous for its dark color. Like many other very hard woods, it is sometimes called "iron wood" so called because its wood is iron-like and nearly unbreakable.
Finished products from kamagong wood, such as fine furniture and decoratives can be exported provided that they are properly documented and approved by the Customs authorities. Kamagong is also popular for martial arts training implements such as bokkens and eskrima sticks.
Secondary metabolites
The leaves of mabolo have been shown to contain isoarborinol methyl ether (also called cylindrin) and fatty esters of ?- and ?-amyrin.[2] Both isoarborinol methyl ether and the amyrin mixture demonstrated antimicrobial activity against Escherichia coli, Pseudomonas aeruginosa, Candida albicans, Staphylococcus aureus and Trichophyton mentagrophytes.[2] Anti-inflammatory and analgesic properties have also been shown for the isolated amyrin mixture.[2]
Governance
It is an endangered tree species and protected by Philippine law - it is illegal to export kamagong timber from the country without special permission from the Bureau of Forestry, Department of Environment and Natural Resources.
Synonyms
Junior synonyms of D. blancoi are:
* Cavanillea philippensis Desr.
* Diospyros discolor Willd. (nom. illeg.)
* Diospyros philippensis (Desr.) Gürke (nom. illeg.)
References
1. Jump up^ Boning, Charles R. (2006). Florida’s Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines. Sarasota, Florida: Pineapple Press, Inc. p. 135. ISBN 1561643726.
2. ^ Jump up to:a b c Ragasa, CY Puno, MR Sengson, JMA Shen, CC Rideout, JA Raga, DD (November 2009). "Bioactive triterpenes from Diospyros blancoi". Natural Product Research23 (13): 1252–1258. doi:10.1080/14786410902951054. PMID 19731144.
[SOURCE - RETRIEVED FROM http://en.wikipedia.org/wiki/Diospyros_blancoi ON 10/12/2014]
VELVET APPLE
Diospyros blancoi
a.k.a. Diospyros discolor, Mabolo
Very beautiful dark red to purple colored fruit with velvet-like skin. Fruit is about the size of an apple, with mildly sweet flavored, somewhat mealy, flesh. Fruits are highly esteemed in some areas, but barely known in most parts of the world. [source - retrieved from http://www.tradewindsfruit.com/content/velvet-apple.htm on 10/12/2014]
A medium or tall tropical tree bearing fairly large, orange-sized fruit with a strong fruity smell and a sweet, apple-banana like flavor. Fruits are very pretty, with red-orange, furry, velvet skin. Pulp is creamy white. The tree is a nice ornamental as well, having large, glossy green leaves. Male and female trees are needed for fruit-set.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Jabuticaba, Myrciaria cauliflora.:
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)
The Jabuticaba (also called Brazilian Grape Tree, Jaboticaba, Jabotica, Guaperu, Guapuru, Hivapuru, Sabará and Ybapuru) is a fruit-bearing tree native to Brazil, Argentina, Paraguay, and Bolivia. The fruit is purplish black, with a white pulp; it can be eaten raw or be used to make jellies and drinks (plain juice or wine).
The fruit tree (named jabuticabeira in Portuguese) has salmon-colored leaves when they are young, turning green posteriorly. It is a very slow growing tree which prefers moist, lightly acidic soils for best growth. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as they are tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit. Naturally the tree may flower and fruit only once or twice a year, but when continuously irrigated it flowers frequently, and fresh fruit can be available year round in tropical regions.
The jabuticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae]) is a small tree native to Minas Gerais in southeastern Brazil grown for the purple, grape-like fruits it produces. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhea, and gargled for chronic inflammation of the tonsils. The fruit is 3-4 cm in diameter with one to four large seeds, borne directly on the main trunks and branches of the plant, lending a distinctive appearance to the fruiting tree. It has a thick, purple, astringent skin that covers a sweet, white, or rosy pink gelatinous flesh. Common in Brazilian markets, jaboticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs.
Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit. [source of some of information - Wikipedia, the free encyclopedia]
TO LEARN MORE ABOUT RELIGION AND THE BIBLE, GO TO,
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the jackfruit (alternately jack tree, jakfruit, or sometimes simply jack or jak; scientific name Artocarpus heterophyllus),[6] is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. This tree is widely cultivated in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia and the Philippines. Jackfruit is also found in East Africa, e.g., in Uganda, Tanzania and Mauritius, as well as throughout Brazil and Caribbean nations such as Jamaica.
The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.
The jackfruit has played a significant role in Indian agriculture for centuries. Archeological findings in India have revealed jackfruit was cultivated in India 3000 to 6000 years ago. It is also widely cultivated in southeast Asia.
In other areas, the jackfruit is considered an invasive species as in Brazil's Tijuca Forest National Park in Rio de Janeiro. The Tijuca is mostly an artificial secondary forest, whose planting began during the mid-19th century, and jackfruit trees have been a part of the park's flora since its founding. Recently, the species expanded excessively because its fruits, once they had naturally fallen to the ground and opened, were eagerly eaten by small mammals such as the common marmoset and coati. The seeds are dispersed by these animals, which allows the jackfruit to compete for space with native tree species. Additionally, as the marmoset and coati also prey opportunistically on bird's eggs and nestlings, the supply of jackfruit as a ready source of food has allowed them to expand their populations, to the detriment of the local bird populations. Between 2002 and 2007, 55,662 jackfruit saplings were destroyed in the Tijuca Forest area in a deliberate culling effort by the park's management.
Fruit
The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavour is similar to a tart banana. Varieties are distinguished according to the characteristics of the fruits' flesh. In Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each; jaca-mole, or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or "butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between the "hard" and "soft" varieties.
In Kerala, two varieties of jackfruit predominate: varikka (??????) and koozha (???). Varikka has slightly hard inner flesh when ripe, while the inner flesh of the ripe koozha fruit is very soft and almost dissolving. A sweet preparation called chakka varattiyathu (jackfruit jam) is made by seasoning the varikka fruit flesh pieces in jaggery, which can be preserved and used for many months. Huge jackfruits up to four feet in length with matching girth are sometimes seen in Kerala.
In West Bengal there are also two varietie - khaja kathal & moja kathal. The kajha kathal has slightly hard flesh when ripe while the moja kathal is very soft. The fruits are either eaten straight or as a side to rice / roti / chira / muri. Sometimes the juice is extacted and either drunk straight or as a side with muri. The extract is sometimes condensed into rubber like delectables and had as candies. The seeds are either boiled or roasted and eaten with salt and hot chillies. They are also used to make spicy side-dishes with rice or roti.
In Mangalore, Karnataka, the varieties are called bakke and imba. The pulp of the imba jackfruit is ground and made into a paste, then spread over a mat and allowed to dry in the sun to create a natural chewy candy.
Young fruit
The young fruit is called polos in Sri Lanka and idichakka or idianchakka in Kerala: those having firmer, sweeter fruit are called 'varikka chakka ; those having lesser firmness and sweetness are called koozha chakka. They are used in curry dishes, with spices to replace meat, in Sri Lankan, Andhran, eastern-Indian (Bengali), and Keralan cuisine. The skin of unripe jack fruit must be peeled first and discarded, then the whole fruit can be chopped into edible portions and cooked to be eaten. The raw young fruit is not edible.[18] Young jackfruit has a mild flavour and distinctive poultry-like texture. The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use cooked young jackfruit. In Indonesia, young jackfruit is cooked with coconut milk as gudeg. In many cultures, jackfruit is boiled and used in curries as a staple food. In northern Thailand, the boiled young jackfruit is used in the Thai salad called tam kanun.
In West Bengal the unripe geen jackfruit called Aechor is used as an vegetable to make various spicy curries, side-dishes and as fillings for cutlets & chops. It is especially sought after by vegetarians who substitute this for meat and hence is nicknamed as gacch-patha (tree-mutton).
In the Philippines, it is cooked with coconut milk (ginataang langka). In Réunion Island (France), it is cooked with shrimp or smoked pork.
Ripe fruit
Ripe jackfruit is naturally sweet with subtle flavouring. It can be used to make a variety of dishes, including custards, cakes, halo-halo and more. Ripe jackfruit arils are sometimes seeded, fried or freeze-dried and sold as jackfruit chips. In India, when the Jackfruit is in season, an ice cream chain store called "Naturals" carries Jackfruit flavored ice cream. (source - retrieved from http://en.wikipedia.org/wiki/Jackfruit on 1/12/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
This fruit besides being the largest tree fruit in the world has so many different cultivators, each with its unique flavor and fiber content. Some I like, and some I do not.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Jaltomato Procumbens
A South American fruit, with a sweet, spicy taste similar to grapes or tomatoes. These easy-to-grow plants can grow as short-lived perennials but are better grown as annuals in cooler climates.
As with other members of the Solanum family, such as tomatoes and aubergines, jaltomata may require staking or some form of support. Fruits can be eaten raw or cooked and are particularly good in jams. (source - retrieved from http://www.seedman.com/fruit.htm on 4/3/2013)
Introduction
The jaltomate occurs frequently in the cornfields of the temperate parts of Mexico
1. Names
Synonyms
Jaltomata Saracha Schlecht., S. procumbens (Cav.) Ruiz & Pavón.
Other common names used in Spanish
Acahualera, Equelite, Jaltomata, quelite dumb, tomatillo.
English Common Names
Creeping false holly.
Links to sites with information on taxonomy and nomenclature
The database Tropicos the Missouri Botanical Garden advises on the original publication and synonyms. It has links to data distributed across the specimens in the herbarium, with the ability to map them. for many species has links to floras and floristic lists and images of herbarium specimens, live specimens and the original description.
The page of the species in the ITIS (Integrated Taxonomic Information System) of CONABIO, which is the Spanish version of ITIS (Integrated Taxonomic Information System) of the Department of Agriculture of the United States, contains taxonomic information with many links to other databases Data and Internet search engines. For example, does an automatic search for images on Google and the species shows a distribution map - still incomplete - the Global Biodiversity Information Facility, GBIF.
Generally found the original quote of the species in the International Plant Name Index (IPNI). If you are interested in molecular genetics, biochemistry or cladistic classification of this species, look for information in the database of the National Center for Taxonomy Information, National Institutes of Health, USA When looking for the species, not only are references to genetic data but Also links to PubMed, a database of biomedical literature and PubMedCentral, where many articles are available online for free.
The database PLANTS , the Department of Agriculture of the United States contains information on taxonomy, distribution of the species in the U.S., and regulatory status as invasive as appropriate. It also has more illustrations and links to databases (eg GRIN - Germplasm Resources Information Network, a wealth of information).
2. Origin and geographic distribution
Source area
America. It is distributed in the southwestern United States to Panama and the Andes of South America.
Distribution in Mexico
It is known from Chiapas, Chihuahua, Colima, Distrito Federal, Durango, Guerrero, Hidalgo, Jalisco, Mexico State, Michoacán, Morelos, Nayarit, Nuevo León, Oaxaca, Puebla, Queretaro, San Luis Potosi, Sonora, Tlaxcala, Veracruz (Villaseñor and Espinosa, 1998).
Immigration status in Mexico Native.
Links to sites with information on geographical origin and
The Flora of Veracruz has keys, descriptions and useful information with a picture of the species.
3. Identification and description
Technical Description
Based on Rzedowski and Rzedowski, 2001.
And lifestyle habit: erect or decumbent herb, hairy.
Size: 60 to 90 cm long or more.
Stem: Thick, angled and somewhat succulent.
Leaves: petiole 0.5 to 5 cm long, sometimes slightly winged blades ovate to elliptic, 4-12 cm long and 3-8 cm wide, acuminate at apex, margin sinuate-toothed, attenuated base.
Inflorescence: Umbels with 2 to 8 flowers, stems from 1 to 4 cm long, pedicels of 1 to 2 cm long.
Flowers: With calyx 4-5 mm long in bloom, acrescente in fruit and berry under the wide open, 2 to 2.5 cm wide, the lobes acute, corolla greenish white or straw colored, 1 to limbo 4 cm wide, filaments of 3.5 to 4.5 mm long, densely pubescent at the base and above without hairs, anthers 2 to 2.5 mm long, style about 5 mm long.
Nuts and seeds: The fruit is a berry purple or black, 10 to 12 mm in diameter, subglobose, very juicy, seed outline obovate, 1.5 to 2 mm long and 1.4 to 1.9 mm wide, grid-foveoladas ( with small pits), dark brown.
Seedlings: short Hypocotyl of 3 to 6 mm long, with or without hair; cotyledons ovate sheet of 4 to 7 mm in length and 2.5 to 4 mm wide, apex acute to obtuse, hairless; epicotyl of 2 to 3 mm; leaves alternate (Espinosa and Sarukhan, 1997).
Links to images of herbarium specimens
The Image Library of the Southwest Environmental Information Network (Vascular Plant Herbarium, Arizona State University).
Images on the site Samples Neotropical Herbarium of the Field Museum, Chicago.
Other links to useful sites for identification
The Flora of Veracruz has keys, descriptions and useful information with a picture of the species.
4. Habitat
Habitat
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
COMBINATION OF THE SCRIPTURE OF THE DAY AND THE RARE FRUIT TREES AND VEGETABLES – W the Scripture of the Day first.
SCRIPTURE OF THE DAY [Saturday]
These are murmurers, complainers, walking after their own lusts; and their mouth speaketh great swelling words, having men’s persons in admiration because of advantage. Jude 16 [authorized King James Bible; AV]
Years later, the God-fearing wives of faithful patriarchs also had God’s backing. That would not have been the case had they been complainers about their lot in life. It is hard to imagine that serious cries of complaint would have come from the lips of Abraham’s respectful wife, Sarah, when they left the comforts of Ur and became temporary residents living in tents in another land. Instead, “Even as Sara obeyed Abraham, calling him lord: whose daughters ye are, as long as ye do well, and are not afraid with any amazement.” (1 Pet. 3:6, [AV]).
THE RARE FRUIT TREES AND VEGETABLES:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Jamacian Cherry Tree Muntingia calabura
One of the most profuse fruiting trees! From spring to fall, you will harvest 2 crops a day once the plant is established, in full sun and has enough water. Drought tolerant, but needs regular watering to establish. This is a very fast-growing tree of slender proportions, reaching 25 to 40 ft in height, with spreading, nearly horizontal branches. The leaves are evergreen, the flowers last only one day, the petals falling in the afternoon. Flowers resemble strawberry bloom, hence the name of the tree.
The abundant fruits are round, 3/8 to 1/2 inches wide, with red or sometimes yellow, smooth, thin, tender skin and light-brown, soft, juicy pulp, with very sweet, musky, somewhat fig-like flavor, filled with exceedingly minute, yellowish seeds, too fine to be noticed in eating. Fruit taste like cotton candy. The fruits are sold in Mexican markets.
The Jamaica cherry is tropical to near-tropical. The tree has the reputation of thriving with no care in poor soils and it does well in both acid and alkaline locations, and even on old tin tailings in Malaya. It is drought-resistant but not salt-tolerant. Wherever it grows, fruits are borne nearly all year, though flowering and fruiting are interrupted in Florida and Sao Paulo, Brazil, during the 4 coolest months. Ripe fruits can easily be shaken from the branches and caught on cloth or plastic sheets. The Jamaica cherry is widely eaten by children out-of-hand, though it is somewhat sticky to handle.
It is often cooked in tarts and made into jam. The leaf infusion is drunk as a tea-like beverage. The flowers are said to possess antiseptic properties. An infusion of the flowers is valued as an antispasmodic. It is taken to relieve headache and the first symptoms of a cold. Seeds spread by birds and fruit bats.
This is a minor but well-known and wholesome fruit, borne by a multipurpose tree and therefore merits inclusion. The Jamaica cherry, Muntingia calabura L., is a member of the family Elaeocarpaceae. It has acquired a wide assortment of vernacular names, among them capuli or capulin which are better limited to Prunus salicifolia (q.v.). In Florida, it has been nicknamed strawberry tree because its blooms resemble strawberry blossoms, but strawberry tree is a well-established name for the European ornamental and fruit tree, Arbutus unedo L., often cultivated in the western and southern United States, and should not be transferred to the Jamaica cherry.
In Mexico, local names for the latter are capolin, palman, bersilana, jonote and puan; in Guatemala and Costa Rica, Muntingia calabura is called capulin blanco; in El Salvador, capulin de comer; in Panama, pasito or majagüillo; in Colombia, chitató, majagüito, chirriador, acuruco, tapabotija and nigua; in Venezuela, majagua, majaguillo, mahaujo, guácimo hembra, cedrillo, niguo, niguito; in Ecuador, nigüito; in Peru, bolina, iumanasa, yumanaza, guinda yunanasa, or mullacahuayo; in Brazil, calabura or pau de seda; in Argentina, cedrillo majagua; in Cuba, capulina, chapuli; in Haiti, bois d' orme; bois de soie marron; in the Dominican Republic, memiso or memizo; in Guadeloupe, bois ramier or bois de soie; in the Philippines, datiles, ratiles, latires, cereza or seresa; in Thailand, takop farang or ta kob farang; in Cambodia, kakhop; in Vietnam, cay trung ca; in Malaya, buah cheri; kerukup siam or Japanese cherry; in India, Chinese cherry or Japanese cherry; in Ceylon, jam fruit.
The Jamaica cherry (Muntingia calabura) is a fast-growing, useful tree and the sweet fruit is popular in tropical America and Southeast Asia.
Description
This is a very fast-growing tree of slender proportions, reaching 25 to 40 ft (7.5-12 m) in height, with spreading, nearly horizontal branches. The leaves are evergreen, alternate, lanceolate or oblong, long-pointed at the apex, oblique at the base; 2 to 5 in (5-12.5 cm) long, dark-green and minutely hairy on the upper surface, gray- or brown-hairy on the underside; and irregularly toothed. The flowers, borne singly or in 2's or 3's in the leaf axils, are 1/2 to 3/4 in (1.25-2 cm) wide with 5 green sepals and 5 white petals and many prominent yellow stamens. They last only one day, the petals falling in the afternoon. The abundant fruits are round, 3/8 to 1/2 in (1-1.25 cm) wide, with red or sometimes yellow, smooth, thin, tender skin and light-brown, soft, juicy pulp, with very sweet, musky, somewhat fig-like flavor, filled with exceedingly minute, yellowish seeds, too fine to be noticed in eating.
Origin and Distribution
The Jamaica cherry is indigenous to southern Mexico, Central America, tropical South America, the Greater Antilles, St. Vincent and Trinidad. The type specimen was collected in Jamaica. It is widely cultivated in warm areas of the New World and in India, southeast Asia, Malaya, Indonesia, and the Philippines, in many places so thoroughly naturalized that it is thought by the local people to be native.
Macmillan says that it was first planted in Ceylon about 1912. Several trees were introduced into Hawaii by the United States Department of Agriculture in 1922. Dr. David Fairchild collected seeds of a yellow-fruited form in the Peradeniya. Botanic Gardens, Ceylon, in 1926 (S.P.I. #67936). The tree has been grown in southern Florida for its fruits and as quick shade for nursery plants. It is seldom planted at present. Volunteers from bird-distributed seeds spring up in disturbed hammocks and pinelands. The author supplied seeds requested by the Kenya Agriculture Research Institute, Kihuyu, in 1982. The Jamaica cherry is said to grow better than any other tree in the polluted air of Metropolitan Manila. It runs wild on denuded mountainsides and on cliffs and is being evaluated for reforestation in the Philippines where other trees have failed to grow and also for wildlife sanctuaries since birds and bats are partial to the fruits.
The fruits are sold in Mexican markets. In Brazil, they are considered too small to be of commercial value but it is recommended that the tree be planted on river banks so that the abundance of flowers and fruits falling into the water will serve as bait, attracting fish for the benefit of fishermen. In Malaya, the tree is considered a nuisance in the home garden because fruit-bats consume the fruits and then spend the day under the eaves of houses and disfigure the porch and terrace with their pink, seedy droppings.
Climate
The Jamaica cherry is tropical to near-tropical. The mid-19th Century botanist, Richard Spruce saw it in Ecuador "in the plains on both sides of the Cordillera" growing "abundantly by the Rio San Antonio, up to 2,500 ft" (760 m). It is found up to 4,000 ft (1,300 m) in Colombia. When well-established, it is not harmed by occasional low winter temperatures in southern Florida.
Soil
The tree has the reputation of thriving with no care in poor soils and it does well in both acid and alkaline locations, and even on old tin tailings in Malaya. It is drought-resistant but not salt-tolerant.
Propagation
Brazilian planters sow directly into the field fresh seeds mixed with the sweet juice of the fruit. To prepare seeds for future planting, water is added repeatedly to the squeezed-out seeds and juice and, as the seeds sink to the bottom of the container, the water is poured off several times until the seeds are clean enough for drying in the shade.
Culture
The planting hole is prepared with a mixture of organic fertilizer and soil and with a fungicidal solution to prevent the young seedlings from damping-off. To assure good distribution of the seeds, they are mixed with water and sown with a sprinkling can. When well fertilized and watered, the seedlings will begin fruiting in 18 months and will be 13 ft (4 m) high in 2 years.
Season
Wherever it grows, fruits are borne nearly all year, though flowering and fruiting are interrupted in Florida and Sao Paulo, Brazil, during the 4 coolest months. Ripe fruits can easily be shaken from the branches and caught on cloth or plastic sheets.
Pests and Diseases
In Florida, in recent years, the fruits are infested with the larvae of the Caribbean fruit fly and are accordingly rarely fit to eat.
The foliage is subject to leaf spot caused by Phyllosticta sp. and Pseudocercospora muntingiae (formerly Cercospora muntingiae), and the tree is subject to crown gall caused by Agrobacterium tumefaciens.
Food Uses
The Jamaica cherry is widely eaten by children out-of-hand, though it is somewhat sticky to handle. It is often cooked in tarts and made into jam.
The leaf infusion is drunk as a tea-like beverage.
Food Value Per 100 g of Edible Portion
Moisture
77.8 g
Protein
0.324 g
Fat
1.56 g
Fiber
4.6 g
Ash
1.14 g
Calcium
124.6 mg
Phosphorus
84.0 mg
Iron
1.18 mg
Carotene
0.019 mg
Thiamine
0.065 mg
Riboflavin
0.037 mg
Niacin
0.554 mg
Ascorbic Acid
80.5 mg
*Analyses made in El Salvador.
Other Uses
Wood: The sapwood is yellowish, the heartwood red-dish-brown, firm, compact, fine-grained, moderately strong, light in weight, durable indoors, easily worked, and useful for interior sheathing, small boxes, casks, and general carpentry. It is valued mostly as fuel, for it ignites quickly, burns with intense heat and gives off very little smoke. Jamaicans seek out trees blown down by storms, let them dry for a while and then cut them up, preferring this to any other wood for cooking. It is being evaluated in Brazil as a source of paper pulp.
Bark: The bark is commonly used for lashing together the supports of rural houses. It yields a very strong, soft fiber for twine and large ropes.
Medicinal Uses: The flowers are said to possess antiseptic properties. An infusion of the flowers is valued as an antispasmodic. It is taken to relieve headache and the first symptoms of a cold. (source - retrieved from http://www.hort.purdue.edu/newcrop/morton/jamaica_cherry.html on 4/4/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
. "Craft, not Kraft, is the key to these homeland treats". Orlando Weekly. Retrieved 2007-03-29.
