Caimito fruta: Caimito (Star Apple) Growing in the Florida Home Landscape
Caimito (Star Apple) Growing in the Florida Home Landscape
Jonathan H. Crane and Carlos F. Balerdi
Caimito fruit on tree.
Credit: J. H. Crane, UF/IFAS
Scientific Name: Chrysophyllum cainito
Common Names: star apple, golden-leaf tree (English), caimito, estrella, caimo morado, caimito maduraverde, (Spanish), cainito, ajara (Portuguese), caimite, caimitier (French).
Relatives of Caimito: mamey sapote, green sapote, abiu, and canistel.
Origin: West Indies and Central America.
Distribution: Caimito is found throughout the Caribbean Region, Central America, northern South America, Australia, and some countries of Southeast Asia and Africa.
History: Caimito was observed growing by Spanish explorers in Peru during the 1500s. Seeds were introduced into Hawaii in 1901 and into Florida around 1887. During the 20th century it was distributed to parts of Asia and Africa.
Importance: Caimito is not grown commercially on a large scale but is mostly appreciated as a fruit tree in home landscapes and along roadsides. A small commercial industry exits in south Florida.
Caimito trees are medium to large trees, 25 to 100 ft tall (7.9 to 30.5 m) with a round to oval canopy. Branches have a weeping growth habit.
The leaves are alternate, elliptic, 2 to 6 inches long (5–15 cm), slightly leathery, shiny green on the upper surface and golden-brown on the lower surface.
The flowers are generally held in clusters, arising from the leaf axils. Flowers are very small, greenish-yellow to purplish-white, tubular (5-lobed corolla), with 5–6 sepals.
Fruit may be round to oblate to ellipsoid and 2 to 4 inches in diameter (5–10 cm). The peel may be red-purple, dark-purple, or pale-green. It is smooth, glossy, and leathery. In purple fruits, the inner rind is dark purple, and in green fruits, white. The pulp is white, soft, and milky surrounding 6 to 11 seeds. The seeds are contained in rubbery seed cells, and each seed is surrounded by a gelatinous pulp. When the fruit is cut transversely, the seed cells are seen to radiate outwardly from a central core, producing a star-shaped pattern.
Caimito fruit inside.
Credit: J. H. Crane, UF/IFAS
Some seedlings and cultivars (e.g., ‘Haitian Star’ and ‘Blanco Star’) do not need cross pollination to set fruit. However, some seedlings may require cross pollination in order to set fruit.
Two distinct color types exist; purple and greenish yellow peel. A few varieties of caimito are in south Florida including ‘Haitian Star’, a purple peel type, and ‘Blanco Star’, a green peel type.
Caimito is best adapted to hot, lowland tropical climates but will grow in warm, protected locations in south Florida. Trees exposed to air temperatures of about 40°F (4°C) accompanied by strong winds may defoliate. Young trees have limited cold tolerance and are damaged or killed at 31 to 32°F (-0.6 to 0°C). On mature trees, leaf and twig damage may occur at 28 to 29°F (-1.6 to -2.2°C), and large branches and trunk damage may occur at 26°F (-3.3°C). Mature trees may be killed when exposed to temperatures in the low 20s°F (-4 to -6°C).
Caimito may be propagated by seed, grafting, budding, and air-layering. Seedling trees bear in 5 to 10 years, whereas vegetatively propagated trees may begin fruit production in 1 to 2 years. Grafting caimito onto satin leaf (C. oliviforme) is reported to produce slow-growing, dwarf trees.
Production (Crop Yields)
Caimito bloom from August to October in Florida, and fruit are generally harvested from February to May. Fruit production figures for caimito do not exist. However, large mature trees have been reported to bear up to 150 lbs (68 kg) of fruit.
Caimito trees should be planted at least 25 ft (7.6 m) from nearby trees and structures because mature trees not regularly pruned may become quite large.
Caimito trees are adapted to fertile, well-drained soils, including the low and high-pH sandy soils and the high-pH, rocky, calcareous soils found in south Florida.
Planting a Caimito Tree in the Home Landscape
Proper planting is one of the most important steps in successfully establishing and growing a strong, productive tree. The first step is to choose a healthy nursery tree. Commonly, nursery caimito trees are grown in 3-gallon (11-liter) containers and trees stand 2 to 4 ft (0.6 to 1.2 m) from the surface of the soil media. Large trees in smaller containers should be avoided because the root system may be «root bound. » This means all the available space in the container has been filled with roots to the point that the tap root is growing along the edge of the container in a circular fashion. Root bound root systems may not grow properly once planted in the ground. Inspect the tree for insect pests and diseases, and inspect the trunk of the tree for wounds and constrictions. Select a healthy tree and water it regularly in preparation for planting in the ground.
In general, caimito trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember, caimito trees can become large if not pruned to contain their size. Select the warmest area of the landscape that does not flood (or remain wet) after typical summer rains.
Planting in Sandy Soil
Many areas in Florida have sandy soil. Remove a 3 to 10 ft (0.9–3.1 m) diameter ring of grass sod. Dig a hole 3 to 4 times the diameter and 3 times as deep as the container the caimito tree came in. Making a large hole loosens the soil next to the new tree, making it easy for the roots to expand into the adjacent soil. It is not necessary to apply fertilizer, topsoil, or compost to the hole. In fact, placing topsoil or compost in the hole first and then planting on top of it is not desirable. If you wish to add topsoil or compost to the native soil, mix it with the excavated soil in no more than a 1:1 ratio.
Backfill the hole with some of the excavated soil. Remove the tree from the container and place it in the hole so that the top of the soil media from the container is level with or slightly above the surrounding soil level. Fill soil in around the tree roots and tamp slightly to remove air pockets. Immediately water the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake because they may eventually damage the tree trunk as it grows. Use a cotton or natural fiber string that will degrade slowly.
Planting in Rockland Soil
Many areas in Miami-Dade County have a very shallow soil, and several inches below the soil surface is hard, calcareous bedrock. Remove a 3- to 10-ft-diameter ring of grass sod (0.9- to 3.1-m). Make a hole 3 to 4 times the diameter and 3 times as deep as the container the caimito tree came in. To dig a hole, use a pick and digging bar to break up the rock or contract with a company that has augering equipment or a backhoe. Plant the tree as described for sandy soils.
Planting on a Mound
Many areas in Florida are within 7 ft (2.1 m) or so of the water table and experience occasional flooding after heavy rainfall events. To improve plant survival, consider planting fruit trees on a 2- to 3-ft-high by 4- to 10-ft-diameter mound of native soil (0.6 to 0.9 m by 1.2-3.1 m). After the mound is made, dig a hole 3 to 4 times the diameter and 3 times as deep as the container the tree came in. In areas where the bedrock nearly comes to the surface (rockland soil), follow the recommendations for the previous section. In areas with sandy soil, follow the recommendations from the section on planting in sandy soil.
Care of Caimito Trees in the Home Landscape
A calendar outlining the month-to-month cultural practices for caimito is shown in Table 1.
In Florida, young trees should be fertilized every 1 to 2 months during the first year, beginning with 1/4 lb (114 g) of fertilizer and increasing to 1 lb (455 g) per tree (Table 2). Thereafter, 3 or 4 applications per year in amounts proportionate to the increasing size of the tree are sufficient, not to exceed 20 lbs per tree per year.
Fertilizer mixtures containing 6 to 10% nitrogen (N), 6 to 10% available phosphate (P2O5), 6 to 10% potash (K2O), and 4 to 6% magnesium (Mg) give satisfactory results with young trees. For bearing trees, potash should be increased to 9 to 15% and available phosphoric acid reduced to 2 to 4%. Examples of commonly available fertilizer mixes include 6-6-6-2 [6 (N)-6 (P2O5)-6 (K2O)-2 (Mg)] and 8-3-9-2 [8 (N)-3 (P2O5)-6 (K2O)-3 (Mg)].
From spring through summer, trees should receive 3 to 4 annual nutritional sprays of copper, zinc, manganese, and boron for the first 4 to 5 years. Caimito trees are susceptible to iron deficiency under alkaline and high-pH soil conditions. Iron deficiency can be prevented or corrected by periodic soil applications of iron chelates formulated for alkaline and high soil pH conditions. Periodic applications of ferrous (iron) sulfate may be made to trees growing in low-pH soils.
Newly planted caimito trees should be watered at planting and every other day for the first week or so and then 1 to 2 times a week for the first couple of months. During prolonged dry periods (e.g., 5 or more days of little to no rainfall), newly planted and young caimito trees (first 3 years) should be well watered twice a week. Once the rainy season arrives, irrigation frequency may be reduced or stopped.
Once caimito trees are 4 or more years old, irrigation will be beneficial to plant growth and crop yields during prolonged dry periods. The specific water requirements for mature trees have not been determined. However, as with other tree crops, the period from bloom and through fruit development is important, and drought stress should be avoided at this time with periodic watering.
Caimito Trees and Lawn Care
Caimito trees in the home landscape are susceptible to trunk injury caused by lawn mowers and weed eaters. Maintain a grass-free area 2 to 5 or more feet away from the trunk of the tree. Never hit the tree trunk with lawn mowing equipment and never use a weed eater near the tree trunk. Mechanical damage to the trunk of the tree will weaken the tree and, if severe enough, can cause dieback or kill the tree.
Roots of mature caimito trees spread beyond the drip-line of the tree canopy and heavy fertilization of the lawn next to caimito trees is not recommended and may reduce fruiting and or fruit quality. The use of lawn sprinkler systems on a timer may result in over watering and cause caimito trees to decline. This is because too much water too often applied causes root rot.
Young caimito trees should be trained to form 3 to 5 main scaffold limbs during the first 2 to 3 years after planting. Mature trees should be maintained at 8 to 12 ft (2.4–3.7 m) by annual selective removal of poorly placed and upright limbs.
Mulching caimito trees in the home landscape helps retain soil moisture, reduces weed problems next to the tree trunk, and improves the soil near the surface. Mulch with a 2- to 6-inch (5- to 15-cm) layer of bark, wood chips, or similar mulch material. Keep mulch 8 to 12 inches (20 to 30 cm) from the trunk.
Insect Pests and Diseases
In general, caimito trees have few insect pest problems. However, recently some type of Lepidoptera (moth) larvae has been observed to attack the flowers. Therefore trees should be inspected regularly and treated for insect problems when they occur. Please contact your local UF/IFAS Extension agent for current control recommendations.
The foliage, stems, and limbs may be attacked by red algae (Cephaleuros virescens), causing stem and limb dieback. Leaves may also be attacked by various fungi (Phomopsis sp. and Phyllosticta sp.). Fruit may also be attacked, causing it to dry-rot (mummify) and be held on the tree. Please contact your local county cooperative extension agent for current control recommendations.
Harvest, Ripening, and Storage
Fruit do not fall when ripe and therefore must be harvested by hand when fully mature. Fruit should be clipped from the stem because pulling the fruit off by hand may damage the peel next to the fruit stem (peduncle), which may lead to fruit rot. Fruit are fully mature when the skin color turns a dull color (purple or green) and is slightly wrinkled and soft. Immature fruit will be astringent and inedible due to the gummy latex found in the flesh. The peel and rind of ripe caimito are inedible. Cutting the fruit transversely and then gently separating the two halves is an easy way to open the fruit. The pulp then may be spooned out, leaving the inedible rubbery seed-cells, seeds, and core.
Once mature fruit are picked, they may be allowed to fully ripen at room temperature. Once ripe, fruit may be stored in a plastic bag in the refrigerator until consumed.
Uses and Nutritional Value
Generally, the fruit is eaten fresh, although it may be an ingredient in fruit salads and sorbets. Caimito is nutritious, containing moderate amounts of calcium, phosphorus, ascorbic acid (vitamin C), and a good source of anti-oxidants (Table 3).
Cultural calendar for mature caimito trees in Florida.
Fertilizer program for caimito trees in the home landscape.
1. This document is HS1069, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date January 2006. Revised January 2009 and November 2016. Reviewed December 2019. Visit the EDIS website at
https://edis.ifas.ufl.edu for the currently supported version of this publication.
2. Jonathan H. Crane, professor, tropical fruit crop specialist, UF/IFAS Tropical Research and Education Center; and Carlos F. Balerdi, professor, multi-county tropical fruit crops Extension agent (retired), UF/IFAS Extension Miami-Dade County; UF/IFAS Extension, Gainesville, FL 32611.
¿Conoce el caimito y la fruta de pan, delicias de antaño? | Sociedad | La Revista
Por Sergio Cedeño Amador
Al inicio de cada año tenemos la cosecha de esta fabulosa fruta el breadfruit o fruta de pan (Artocarpus altilis) de la misma familia del jackfruit (Artocarpus heterophyllus).
La fruta de pan, llamada mazapán en Centroamérica, es originaria de las islas del Pacífico. Es rica en carbohidratos, proteína, fibra, vitaminas y minerales y se hizo famosa en 1788 cuando Inglaterra envió a Tahití (Polinesia francesa) el barco Bounty al mando del capitán Willian Bligh para trasladar plantas de fruta de pan a las islas del Caribe y alimentar a los esclavos negros que trabajaban en los cultivos de caña de azúcar. Los marinos se amotinaron y tiraron las plantas al mar por falta de agua durante el llamado motín del Bounty, narrado en una película y libros.
La fruta de pan, llamada mazapán en Centroamérica, es originaria de las islas del Pacífico. Foto: Shutterstock
En un segundo viaje el capitán Bligh llegó en 1791 a Jamaica con las plantas y hoy las islas del Caribe encabezadas por Barbados son las mayores exportadoras de esta fabulosa fruta, pero esta sigue siendo parte de la cultura de casi todas las islas del Pacífico y especialmente de la Polinesia, Micronesia y Melanesia.
En la isla de Kauai (Hawái) existe desde el 2003 el Breadfruit Institute, que mantiene la mayor colección de frutas de pan con 150 variedades y se dedica a la conservación, propagación y difusión gratuita de arbolitos a los países pobres y con escasez de alimentos.
Con la fruta de pan se preparan infinidad de platos y especialmente patacones, puré, imitación de papas fritas, ensaladas, entre otros. Foto: Shutterstock
Hay variedades con semillas y sin semillas y cultivamos especialmente esta última con la que se cocinan infinidad de platos y especialmente “patacones”, puré, imitación de papas fritas, ensaladas, entre otros.
Es un árbol bellísimo y promisorio que produce hasta 200 frutos por año de hasta 6 kg cada fruta y que podría salvar del hambre a muchos países.
El caimito: una fruta en extinción
Dice la leyenda que comerse un caimito y después besar a la novia era para quedarse pegados por algunas horas por el látex de esta fruta. Foto: Shutterstock
Los que ahora somos de la generación boomers (40 a 75 años de edad) pudimos en nuestra juventud saborear el delicioso caimito (Chrysophyllum cainito), originario de las Antillas y Centroamérica; pero los de la generación mileniales (26 a 39 años) nunca lo podrán ver en abundancia ni probar su espectacular sabor.
Peor será para los centeniales, menores de 25 años de edad, que tal vez ni en fotos lo han visto.
Todos los agricultores tenemos la obligación de cumplir la “función social” de sembrar toda clase de árboles en peligro de extinción como el caimito y muchos otros que ya no se ven en el campo cuando antes era común después de una larga jornada “amarrar el caballo en un bello árbol de caimito”.
También era común la leyenda de comerse un caimito y después besar a la novia, para quedarse pegado por algunas horas por el látex de esta fruta.
Estamos en época de caimitos y uno de estos vale más que un lingote de oro.
Dominican Republic — A Guide to Tropical Fruits
The flora of the Dominican Republic includes more than 5600 species, thirty percent of which are endemic. Plantations of cultivated plants occupy a significant part of the country’s territory. Here, both well-known exotics are grown: bananas, pineapples, and less well-known: passion fruit, papaya and completely unknown: jagua, grenadilla and others.
1. Avocado or «alligator pear»
Dominican name: Aguacate
A plant of the laurel family has a fleshy fruit of spherical, oval or pear-shaped shape, covered with a tough dark green skin with light green flesh, very oily, with a walnut flavor and a large seed in the middle. Avocado contains a record amount of vitamin E and natural hormones — substances that have a rejuvenating effect on the human body. A wide range of useful components of this fruit allows its consumers to reduce the risk of cardiovascular disease, lower blood pressure. Despite the high calorie content, avocado is a dietary product, since it does not contain harmful fats and sugar, it quenches thirst well. «Alligator pear» is eaten fresh, and also used for juices and salads. nine0005
Dominican name: Seso
Nicknamed «cheesy fruit» due to its high fat content and flavor. Outside, the fruit is covered with a thick red peel, inside — light yellow flesh. It can only be eaten when ripe, as the unripe fruit is toxic.
3. Ambarella, Cythera apple, Polynesian plum, yellow plum
Dominican name: golden apple
A plant of the sumac family. Its golden yellow fruits grow in clusters. Inside is the same color pulp with a pleasant smell of pineapple, crispy and juicy and a large prickly bone. The fruits can be eaten fresh, they are recommended for diabetes, diseases of the gastrointestinal tract and urinary tract, high blood pressure and hemorrhoids. Unripe fruits are used in cooking. nine0005
Dominican name: piña ( P ina)
Herbaceous plant of the bromeliad family. Due to the high concentration of manganese, the use of this fruit is useful for diseases such as osteoporosis and bone thinning, and the presence of potassium helps maintain the health of the heart, nervous system, and kidneys. The composition of the plant includes the enzyme bromelain, used in the production of anti-inflammatory drugs, as well as a large amount of fiber, which helps fight excess weight. A ripe pineapple has a golden-yellow skin covered with curved spines and a juicy, crunchy flesh inside. Pineapple is eaten both fresh and jelly and marmalade are prepared; unripe fruits are stewed like vegetables. nine0005
A member of the Passiflora family in the Dominican Republic, it contains ascorbic acid and vitamin C. This fruit resembles a melon in structure, has a yellowish-red to red color and transparent flesh with a pleasant taste and smell. Used to make juice with a long shelf life. nine0005
A plant of the myrtle family with a fruit that, according to the botanical classification, is a berry, but in shape and weight resembles a pear or quince. Outside, the fruit is covered with skin, which can be either greenish or bright yellow. Inside the guava fruit is a pale pink flesh with hard seeds and a musky aroma that is pleasant to the taste. Fruits contain vitamins C, B1, B2, B; in Dominican folk medicine are used in the treatment of asthma. Ripe fruits are used both fresh and for making jellies, jams, marmalades, juices, ice cream, unripe fruits are used as a side dish for meat dishes. Children’s favorite fruit. The shelf life of guava is very short. nine0005
7. Guanabana or soursop
Dominican name: Guanábana
Fruit of the graviola tree. This fruit is a large green fruit, the size of a melon. The skin is dark green, turning yellow as it matures, covered with thorns. Inside is a creamy fibrous white pulp and dark inedible seeds. Guanabana is used to make ice cream, jams, and also quenches thirst well. nine0005
8. Dominican pear (Casimiroa edible, white boat)
Dominican name: pen Kryoya ( P Era Criolla)
Despite one of the names, this fruit has nothing to do with the Sapota. This tree is a member of the rue family with yellowish oval-shaped fruits covered with a smooth skin, really resembling a pear. Inside is a very fragrant white pulp. The fruit is used for making jams and for fresh consumption. nine0005
9. Star or star apple
A representative of the Sapota family, so named for the characteristic pattern that is formed by the seeds when the fruit is cross-sectioned. The plant contains a bitter milky sap both in the bark of the tree and in the peel of the fruit. Beneath the inedible shell of the star apple is a sweet, juicy pulp that is usually scooped out with a spoon. The fruits are consumed not only fresh, but also used to obtain juices and prepare various desserts. nine0005
10. Carambola or Starfruit
Dominican name: Carambola
Plant of the sorrel family with fruits known as «tropical stars». The name is given due to the fact that the cross section of the fruit has the shape of a five-pointed star. Carambola fruit is crispy, juicy, sweet or sweet and sour, yellow or green in color, contains vitamin C, is used mainly for decorating desserts. It quenches thirst well, but, due to the presence of oxalic acid, it is contraindicated in people suffering from gastritis and peptic ulcer. nine0005
11. Cajuil or cashew
Dominican name: Cajuil
A plant of the sumac family. Cashew fruits are very interesting, consisting of two parts: in fact, a nut and an overgrown apple-shaped stalk hanging over it. «Cashew apples» have a juicy, sour, fragrant pulp, and therefore, in addition to eating them, they are used to make all kinds of drinks. Cahuil fruits are non-transportable
Dominican name: Longan ( L Ongan)
«Dragon» fruit, originally from the province of the same name in Vietnam, belongs to the Sapindaceae family. Outside, the fruit of the plant is covered with a light brown shell, inside it contains a watery, transparent, sweet, very fragrant pulp with a dark red or black inedible grain in the center, resembling a dragon’s eye. Has antipyretic properties. nine0005
13. American Mammea
Dominican name: Mamey
American or Antillean apricot from the Clusia family. Orange pulp with apricot taste is covered with a brown leathery, pockmarked and rough to the touch crust, up to 6 mm thick. Fruit weight can reach 1.5 kg. The shell under the skin, like unripe fruits, is bitter, inedible. Consumption of mammei in large quantities can cause intestinal upset. nine0005
Dominican name: Mamón
Annonaceae family plant. A rare and quite expensive fruit. Depending on the degree of ripeness, the fruits of this plant resemble beets or pomegranates in size and color. The riper the darker, the unripe fruit quickly becomes soft at room temperature. Mammon pulp is sweet, with a slight sourness, similar in texture to custard, contains dark inedible bones. Before eating, the fruit is cooled in the freezer, and then the pulp is cut and eaten with a spoon. nine0005
15. Mamoncillo or Limoncillo
Dominican name: Limoncillo
Representative of the Sapindidae family. The fruits, the size of a large grape or a small lime, are green in color and round in shape, collected in bunches. Despite the fact that the skin with which they are covered is thin, it is difficult to peel them with your hands. Juice that gets on clothes is difficult to wash off. The pulp of the fruit is soft yellow-pink, the taste is tart, sour due to the high content of vitamin C.
Dominican name: Mango
Fruit of a plant of the sumac family. Due to the large number of varieties cultivated in the Dominican Republic and with different colors, it is difficult to determine the degree of their ripeness. The general rule is this: the fruit should have a smooth and shiny skin, be elastic, with a pleasant fruity smell. However, there is also a mango variety that smells of turpentine. The Dominican Republic is one of the leaders in the supply of mangoes to the world market, and in June in the Dominican «mango capital» — the city of Bani — there is a mango festival. The fruits of this plant contain a large amount of vitamins, essential amino acids, minerals, in combination necessary for their use in order to prevent cancer. The bright yellow or orange color of the pulp indicates the content of carotenoids, and, therefore, the beneficial effect of the fruit on the organs of vision, while the presence of vitamins B and C in combination with carotene will help strengthen the immune system and prevent colds. nine0005
17. Passion fruit
Dominican name: Chinola
Another member of the passion fruit family (Passiflora), rich in vitamin C. The inedible skin of the fruit, thick and smooth, becomes thinner and wrinkled when ripe. Chinola has juicy, slightly sour flesh with a refreshing taste and persistent aroma. The color of chinola, depending on the variety, can vary from white to red. This passion fruit contains so many vitamins that it is able to top any fruit rating. Passion fruit pulp has high tonic properties and is used not only fresh in combination with orange juice, ice cream or yogurt, but also used to make liqueurs, sauces, etc. In pharmaceuticals, drugs of a sedative effect are obtained from fruits of the Passiflora family, in addition, chinola has found its application in cosmetology. Eat the fruit with a spoon, cutting the fruit in half. nine0005
18. Yellow mombin or Jamaican plum
Dominican name: Jobo
A plant of the sumac family with plum-like fruits. The fruits are covered with a thin hard golden-yellow skin. The pulp of the fruit is juicy, sour, with a slight specific taste. Hobo is used to quench thirst, to make jelly. The juice has diuretic and antipyretic properties. nine0005
19. Nispero or Mushmula
Dominican name: NISPERO (NISPERO) or Nippero ( N IPERO)
A tree of the rose family with very interesting plum-shaped fruits covered with potato-colored skin. With two, and sometimes three seeds, like a persimmon, but the taste is something in between a pear, quince and persimmon. Very low-calorie, rich in vitamins and potassium, juicy, sweet, although with a slight sourness — this fruit will help reduce sugar in diabetes, cleanse blood vessels and kidneys, reduce weight, and normalize the functioning of the gastrointestinal tract. It is used in cooking and for confectionery, but it is best to use fresh nispero. Unripe fruits can ripen in the dark at room temperature, ripe ones are better preserved in the cold. nineNoni or Morinda
A well-known medicinal member of the citrus family is a powerful source of antioxidants. Depending on the stage of ripening, the color of the fruit can be green, yellow, white. The ripened fruit is bitter and has an aroma reminiscent of the smell of blue cheese. Noni is consumed not only fresh, but also used to produce juices. nine0005
21. Papaya or melon tree
Dominican name: lechosa ( L echosa)
Lechosa fruits are green, elongated, reminiscent of a melon, with fleshy flesh of various shades of yellow and a mild, sweet taste. Papaya contains such an amount of vitamins, minerals, enzymes that allows you to solve a variety of health problems: it helps fight cancer, normalizes the digestion process, cures skin diseases, simultaneously contributing to skin rejuvenation, helps to ease premenstrual syndrome, is used for diseases of the spine, and in combination with pineapple allows you to lose weight significantly. Papaya extract has found wide application in cosmetology, including as a basis for peelings. nine0005
Dominican name: «red cactus» (Pitaya Poio) or «dragon fruit» (Fruta del dragon)
The fruit belongs to the cactus family. The plant is an epiphyte, large and juicy fruits of which ripen at the ends of the stems of a cactus, which has the informal name «Dragon». The color of the skin is red, pink, yellow. Yellow fruits are sweeter than red ones. The edible pulp of pitahaya has medicinal properties, it helps with diabetes and indigestion. nine0005
Dominican name: Rambutan
The fruit of a plant from the Sapindidae family, has the informal name «hairy fruit» because its red or yellow skin has an additional covering of soft brown hairs. Rambutan is a relative of the lychee, but less juicy. Fruits, the size of a walnut, form clusters. The pulp is used for food — white-yellow, pleasantly sweet, having a gelatinous texture. The stone, which is inside the fruit, strongly grows into the pulp, it is also edible, but tastes like an acorn. Rambutan is eaten mostly raw, after cooling it and cutting the fruit in half with a knife. It is used as an additive to ice cream, in the manufacture of jams. Rich in vitamin C, cleanses the body well. nine0005
24. Sapodilla or Chicu
Dominican name: Sapodilla
Tropical kiwi, belonging to the Sapota family. Unripe fruits have an unpleasant astringent taste and are rather hard, ripe fruits are soft, sweet with the aroma of honey and pears. Outwardly, with its light brown color, sapodilla looks like a potato or kiwi. The flesh is dark pink or brown with large seeds resembling persimmon seeds. nine0005
25. boat or Mexican apple
Dominican name: boat ( S APOTE)
Close South American relative of sapodilla. Fruit with oval-shaped fruits, pointed at one end, sweet orange-brown flesh and shiny dark brown seeds. To some, the taste of sapote is reminiscent of sweet potatoes, while others find it similar to persimmons. The composition includes vitamin C, fiber, and 85% of the fruit is water. Sapote is used both fresh as one of the ingredients of fruit salads, and for making jams, marmalade. The fruits are transportable, they are removed unripe, the ripening period is about a week in a cool place. nine0005
26. Sugar apple or annon
Dominican name: anon ( A nón)
Annonaceae family member. Outwardly, the fruit of a sugar apple resembles a cone of a rounded shape up to ten centimeters in length, under the hard green peel of which lies a tender, juicy and very fragrant pulp with inedible seeds, which tastes like custard. Used in the manufacture of desserts and drinks. And if you cut the fruit in half, pour in coconut milk and freeze, you get ice cream that is not only tasty, but also natural. nine0005
27. T AMARIRILO or tomato tree fruits
Dominican name: Tamarillo (Tamarillo) or Tomata de Arbol ( T OMate de árbol) 9000 9000
These fruits not only look very similar to red, yellow or orange tomatoes, but they are actually their relatives, since they both belong to the same family — nightshade. So, in fact, according to the botanical classification, tamarillo is a vegetable, but for commercial use it is considered a fruit, since in many countries the production of jam is possible only from fruits. The fruits are similar in shape and size to a chicken egg, have edible pulp with a sweet and sour taste, and are covered with a very bitter peel on the outside. The gastronomic use of tamarillo is very diverse: it is used both fresh and in vegetable and fruit dishes. nine0005
28. Tamarind or Indian date
Dominican name: tamarindo ( T amarindo)
A plant from the legume family — fruit and spice «in one person». Its fruits are curved pods of a brownish-brown color with white flesh and a large number of hard seeds. Sour taste, but as it matures, it becomes sweeter. Green fruits are used as spices, ripe fruits are used to prepare desserts and drinks. The plant has laxative properties. It is considered a fairly strong female aphrodisiac. nine0005
29. Jagua or Genipa
Dominican name: Jagua
Another rare fruit belongs to the madder family. It has a thin, pollen-covered skin and creamy flesh, reminiscent of marmalade in texture and turning yellow in the air. When fully ripe, the fruits are edible, but are more often used to produce juices, ice cream, and jelly. When exposed to the air, the colorless juice of unripe fruits acquires a rich purple color and is used to create temporary tattoos. nine0005
Dominican analogue of cherries or sweet cherries, used to obtain juices and fruit drinks, and also included in many dishes and sauces for meat. Ceres contains a large amount of vitamins and minerals, is used in the treatment of kidney diseases, rheumatism, in the form of tea — for the treatment of influenza. nine0005
31. ChMPU, “wax” or “pink” apple
Dominican name: “water apple” ( Manzana de AGUA 9000
Fruit tree of the myrtle family. The fruit is oblong, pear-shaped, covered with a skin of two possible colors: more often — red, less often — green. Inside is crispy, juicy, sweet white flesh with a slight rose scent. The chompoo fruit contains substances that have a hypotensive, antimicrobial effect, lowering blood sugar. A rose apple is eaten not only fresh, but also stewed, jams, jams, and wine are made from it. nine0005
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Original taken from pionero_do in the Dominican Republic — a guide to tropical fruits
Vladimir Sabourin — Two fucks
Viktor Borisovich saved me from the ice
Vsichki won the revolution in a decent way,
vsichki defeated the victory in his own way.
AZ Doloprikyat Lev Davidovich Author
to Octurian transit and permanentt Revolution
Sent the Ultimatum KM, Uplate Savisati
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save the ice az byah killed in mexico from an agent on the Enkaveda scored
in the glavatami mi pickel ice cop
was postponed to the worker’s class, yes,
for kinder times, which is so and not nasty, the victorious prophet
is victorious on the revolutionist, denying his own prophecy on the cross
well known on Machiaveli charged by the standards of kogato khorat
veche not vervat yes mozhe yes bydat nakarani yes varvat ss force
now shchit mie chupen mirisha on riba correct poetry
correct history with pike in kronshchatsky ice
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one mobile army from the militarist metaphors metonymy anthropomorphisms
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function on the people’s commissar for labor in the name of the spirit of the worker in the warrior
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corny radically evil in one separately
take the country into a borderless transition
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yes, all the signatures of this writer are written from me without another wear water
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i. e. doidoha armored car preksvame vrazka ala az invented the right
sipvaneto for sugar in gasoline for all good functioning mechanism
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In the maglata of the maggeta sees, see the cell seeing on the lion
Blok in the drift ribbon for the miobius of Kilvather Taka premes
according to the explosion of Martenski ice in the Finnish bay
Maschanno Radical Evil in the uniforms of
listen here to the translation of the gley sa into the limitless vsichko si teche legally
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dictatorship on the law controlled shot in tila dami idva techno from finland
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radioactive poisoning burial ss salute to seachetata
on sailor from worming the Baltic fleet is foreshadowed
from anarchism az byah tozi koyto naredi unconditional surrender
on rebellion in front of a threatening start on topeneto on ice drift
with some justification for the acceptance of the parade on the winners really from the reception until the last moment
until the last moment almost without debate, new
economic policy began to endlessly peaceful transition
from socialism to capitalism is correct before force majeure
on open-hearth open on the ice wind in vielica and fire
Schuritami friend -si according to the permanent revolution
with the right of the Sturva VRAZ Topeto Mi Ice -Kopa
Proplzhava Viktor Borisovich
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perpendicular to the great god on the beach write but the shores are not far away
ass humps of the telegraph stalbove rejection for heating kogato eat
do not take the revolution and rule the biography is not history
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tape on the miobius preminah taka 907 taka removing ice from the Gulf of Finland.
Ethica, ordine geometrico demonstrata
Confusion, horror, abundance0005
on the unit from Lelit Moma Moma
Notary from a lawyer Mr. Push
Catalanitsa, infantry of the Provencalzi
derii of the navigation and fragrance for tropicitis
on petnayse beshe furious from smartt
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0780 and embodiment
Rayska Muzu Kralitsa is victorious
Familia for Mladozhki Gordost
for a shut-shaped-cocked nature of
on construction grace or PC
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for the Provencite 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
for the sayings of ty for the wickedness for the tyaloto
(for the difference from the wickedness for the spirit)
with koito sreschash
burning in the darkness for femininity
nai-strong clarity even
when pecked, suffering from anger
fear or horror
sayings for not speaking on the weight
for the difference from the saying for not speaking on the spirit