UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460      

	OFFICE OF CHEMICAL SAFETY AND                     POLLUTION PREVENTION

  SEQ CHAPTER \h \r 1 MEMORANDUM

  SEQ CHAPTER \h \r 1 

DATE:  March 1, 2013

SUBJECT:	Crop Grouping – Part X:  Analysis of the USDA IR-4 Petition
to Amend the Crop Group Regulation 40 CFR § 180.41 (c) (25) and
Commodity Definitions [40 CFR 180.1 (g)] Related to the Proposed Crop
Group 23 Tropical and Subtropical Fruit – Edible Peel.

PC Code:  NA	DP Barcode:   NA

Decision No.: NA	Registration No.:  NA

Petition No.: NA	Regulatory Action:  Crop Grouping Regulation

Risk Assessment Type: None 	Case No.: NA

TXR No.: NA	CAS No.:  NA

MRID No.: 482971-01	40 CFR: 180.41 (c) (25) and 180.1 (g)



FROM:	Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

THROUGH:	Donna Davis and Donald Wilbur, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

		Health Effects Division (7509P)  

TO:	Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

		Registration Division (7505P)

cc: 	IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie
Carpenter, Van Starner 

ACTION REQUESTED:

	William P. Barney, Crop Grouping Project Coordinator, and Kathryn Homa,
Assistant Coordinator, USDA Interregional Research Project No. 4 (IR-4),
State Agricultural Experiment Station, Rutgers University has submitted
a petition (November 16, 2010) on behalf of the IR-4 Project, and the
Tropical Fruits Workgroup of the International Crop Grouping Consulting
Committee (ICGCC) to establish a new Crop Group (40 CFR § 180.41) Crop
Group 23, Tropical and Subtropical Fruit – Edible Peel Group, and
propose addition of Commodity Definitions 40 CFR 180.1 (g).  

	The above-mentioned Tropical and Subtropical fruit crop group petition
requested the following five proposals:

1. Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and
Subtropical Fruits, Edible Peel”.

2. Add the following 108 commodities to this new crop group:

Açaí, Euterpe oleracea Mart., (Arecaceae (alt. Palmae))

Acerola, Malpighia emarginata DC., (Malpighiaceae)

African plum, Vitex doniana Sweet, (Lamiaceae (alt. Labiatae) (also
placed in Verbenaceae))

Agritos, Berberis trifoliolata Moric., (Berberidaceae)

Almondette, Buchanania lanzan Spreng., (Anacardiaceae)

Ambarella, Spondias dulcis Sol. ex Parkinson, (Anacardiaceae)

Apak palm, Brahea dulcis (Kunth) Mart.,  (Arecaceae (alt. Palmae))

Appleberry, Billardiera scandens Sm., (Pittosporaceae)

Arazá, Eugenia stipitata McVaugh, (Myrtaceae)

Arbutus Berry, Arbutus unedo L., (Ericaceae)

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo,
(Caricaceae)

Bacaba palm, Oenocarpus bacaba Mart., (Arecaceae (alt. Palmae))

Bacaba-de-leque, Oenocarpus distichus Mart., (Arecaceae (alt. Palmae))

Bayberry, Red, Morella rubra Lour., (Myricaceae)

Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in
Euphorbiaceae, Stilaginaceae))

Bilimbi, Averrhoa bilimbi L., (Oxalidaceae (also placed in
Averrhoaceae))

Breadnut, Brosimum alicastrum Sw., (Moraceae)

Cabeluda, Plinia glomerata (O. Berg) Amshoff, (Myrtaceae)

Cajou (pseudofruit), Anacardium giganteum Hance ex Engl.,
(Anacardiaceae)

Cambucá, Marlierea edulis Nied., (Myrtaceae)

Carandas-plum, Carissa edulis Vahl, (Apocynaceae)

Carob, Ceratonia siliqua L., (Fabaceae (alt. Leguminosae) (also placed
in Caesalpiniaceae))

Cashew (pseudofruit), Anacardium occidentale L., (Anacardiaceae)

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae)

Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae)

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk.,
(Myrtaceae)

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev,
(Burseraceae)

Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae)

Chirauli-nut, Buchanania latifolia Roxb., (Anacardiaceae)

Ciruela verde, Bunchosia armeniaca (Cav.) DC., (Malpighiaceae)

Cocoplum, Chrysobalanus icaco L., (Chrysobalanaceae)

Date, Phoenix dactylifera L., (Arecaceae (alt. Palmae))

Davidson's plum, Davidsonia pruriens F. Muell., (Cunoniaceae (also
placed in Davidsoniaceae))

Desert-date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also
placed in Balanitaceae))

Doum palm coconut, Hyphaene thebaica (L.) Mart., (Arecaceae (alt.
Palmae))

False sandalwood, Ximenia americana L., (Olacaceae)

Feijoa, Acca sellowiana (O. Berg) Burret, (Myrtaceae)

Fig, Ficus carica L., (Moraceae)

Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae)

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb.,
(Salicaceae (also placed in Flacourtiaceae))

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae
(also placed in Flacourtiaceae))

Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed
in Euphorbiaceae))

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae
(also placed in Euphorbiaceae))

Governor's plum, Flacourtia indica (Burm. F.) Merr., (Salicaceae (also
placed in Flacourtiaceae))

Grumichama, Eugenia brasiliensis Lam, (Myrtaceae)

Guabiroba, Campomanesia xanthocarpa O. Berg, (Myrtaceae)

Guava, Psidium guajava L., (Myrtaceae) [Includes by crop definition: 

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg,
(Myrtaceae)

Guava, Brazilian, Psidium guineense Sw., (Myrtaceae)

Guava, Cattley, Psidium cattleianum Sabine, (Myrtaceae)

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.),
(Myrtaceae)

Guava, Para, Psidium acutangulum DC., (Myrtaceae)

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum,
(Myrtaceae)

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi)
Fosberg, (Myrtaceae)

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum
forma lucidum O. Deg., (Myrtaceae)

Guayabillo, (Psidium sartorianum (O. Berg) Nied.)

Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae)

Imbé, Garcinia livingstonei T. Anderson, (Clusiaceae (alt. Guttiferae))

Imbu, Spondias tuberosa Arruda ex Kost., (Anacardiaceae)

Indian-plum, Flacourtia jangomas (Lour.). (basionym), (Salicaceae (also
placed in Flacourtiaceae))

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, (Myrtaceae)

Jamaica-cherry, Muntingia calabura L., (Muntingiaceae, ((also placed in
Elaeocarpaceae, Tiliaceae))

Jambolan, Syzygium cumini (L.) Skeels, (Myrtaceae)

Jelly palm, Butia capitata (Mart.) Becc., (Arecaceae (alt. Palmae))

Jujube, Chinese, Ziziphus jujuba Mill., (Rhamnaceae)

Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae)

Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss,  (Anacardiaceae)

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, 
(Combretaceae)

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also
placed in Euphorbiaceae))

Karanda, Carissa carandas L., (Apocynaceae) 

Kwai muk,  Artocarpus hypargyreus Hance ex Benth., (Moraceae)

Lemon aspen, Acronychia acidula F. Muell., (Rutaceae)

Mangaba, Hancornia speciosa Gomes, (Apocynaceae)

Marian plum, Bouea macrophylla Griff., (Anacardiaceae)

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz,
(Anacardiaceae)

Mombin, purple, Spondias purpurea L., (Anacardiaceae)

Mombin, yellow, Spondias mombin L., (Anacardiaceae)

Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae)

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae)

Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae)

Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae)

Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae)

Noni, Morinda citrifolia L., (Rubiaceae)

Olive, Olea europaea L. subsp. europaea, (Oleaceae)

Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae)

Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae))

Peach palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt.
Palmae))

Persimmon, black, Diospyros texana Scheele, (Ebenaceae)

Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae)

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae)

Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed
in Flacourtiaceae))

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae)

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae)

Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae)

Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in
Flacourtiaceae))

Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae)

Sentul, Sandoricum koetjape (Burm. F.) Merr., (Meliaceae)

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg,  (Myrtaceae)

 Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley,
(Rutaceae)

 Starfruit,  Averrhoa carambola L., (Oxalidaceae (also placed in
Averrhoaceae))

 Surinam cherry, Eugenia uniflora L., (Myrtaceae)

 Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also
placed in Caesalpiniaceae))

 Uvalha, Eugenia pyriformis Cambess., (Myrtaceae)

 Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae)

 Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae)

 Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae)

 Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry,
(Myrtaceae).

And cultivars, varieties and/or hybrids of these.”

3. Recommend the following four commodities: Olive, fig, guava, and date
to be representative commodities for the new crop group.

4. Add the following three tropical and subtropical crop subgroups:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel
Subgroup - Proposed Representative Crop:  Olive

	There are fifty-seven commodities proposed for this subgroup and
include:

	Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry;
Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron
wood; Ceylon olive; Cherry-of-the-Rio-Grande; Chinese olive, black;
Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False
sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry,
Ceylon; Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba;
Guava berry; Guava, Brazilian; Guava, Costa Rican; Guayabillo; Illawarra
plum; Indian-plum; Jamaica-cherry; Jambolan; Jujube, Chinese;
Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin,
yellow; Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba;
Plum-of-Martinique; Rukam; Rumberry; Sea grape; Sete-capotes; Silver
aspen; Water apple; Water pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits,
Edible Peel Subgroup - Proposed Representative Crops:  Fig and Guava.

	There are forty two commodities proposed for this subgroup and include:

	Ambarella; Arazá; Babaco; Bilimbi; Cajou (pseudofruit); Cambucá;
Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa;
Fig; Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para; Guava,
purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé;
Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum;
Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni;
Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple;
Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel
Subgroup - Proposed Representative Crop:  Date

	There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm
coconut; Jelly palm; Patauá; Peach palm.

5. Add Commodity Definition [40 CFR 180.1 (g)] for Guava?

A new crop definition is proposed for guava that includes many of the
closely related genus (Psidium), species and varieties.  The following
is a proposed crop definition for Tropical and Subtropical Fruit, Edible
Peel:

A	B

Guava 

(Psidium guajava L.)	Guava  (Psidium guajava L.);   Guava, Para (Psidium
acutangulum DC.);  Guava, Brazilian (Psidium guineense Sw.); Guava,
cattley (Psidium cattleianum Sabine); Guava, Costa Rican (Psidium
friedrichsthalianum (O. Berg) Nied.); Guava, purple strawberry (Psidium
cattleianum Sabine var. cattleianum);  Guava, strawberry (Psidium
cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow
strawberry; (Psidium cattleianum Sabine var. cattleianum forma lucidum
O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.)



BACKGROUND:

The Tropical and subtropical fruit, edible peel proposal was initiated
at the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October
2002.  This workgroup was Chaired by Michael Braverman (IR-4) and
Co-Chaired by Jonathan Crane (University of Florida), Edith Lurvey
(IR-4), Nancy Dodd (EPA), Will Donovan (EPA), and Maria Rodriguez (EPA).


This new crop group was further discussed and developed within the
Tropical Fruit, Edible Peel Workgroup of the International Crop Grouping
Consulting Committee (ICGCC), which consisted of 62 U.S. crop or
regulatory experts from agriculture commodity groups, universities,
agrichemical industry, IR-4 Project, USDA, EPA, and also 33
international crop or regulatory experts representing over 30 countries.
 

An important aspect of developing this new crop group is the
harmonization effort with the Codex Crop Classification of Foods and
Animal Feeds.  The Codex classification system is currently under
revision also with many proposed tropical and subtropical fruit
additions.  The IR-4/EPA Crop Grouping Working Group and the ICGCC are
collaborating with the revision of the Codex crop classification.  In
the current Codex Crop Classification of Foods and Animal Feeds,
Assorted Tropical and Subtropical Fruits – Edible peel are included in
Group 005 and classified in Type 01 Fruits.  The IR-4/ICGCC submission
was forwarded to the Codex Electronic Working Group for the revision of
the Codex Classification of Foods and Animal Feeds.  This submission
also includes many of the recently proposed additions of tropical
fruits, edible peel to the Codex classification.  The inclusion of
tropical fruits with edible peels will ultimately benefit US growers in
exporting commodities that would have Codex MRL’s established based on
a harmonized tropical and subtropical fruits, edible peel crop group.  

Fruits that will be processed primarily into juice, jams, jelly or wine
were also included in the edible peel crop group since it was assumed
that pesticide residues could contaminate the commodity during
processing.  Examples include (1) açaí, which is soaked in water to
soften the outer shell; (2) arazá, which is rarely eaten raw due to its
acidity and is mostly prepared into a juice or jelly; (3) red bayberry,
which has a knobby surface and is prepared into juice, sweets, jam and
wine; (4) bilimbi, which is extremely acidic/sour and is usually not
eaten raw, but is soaked and boiled to make jam, jelly and beverages and
(5) patauá, which is soaked before it is eaten to soften the pulp.  

Palm commodities are proposed to be classified in a separate subgroup
based on the botanical similarity of trees in the family Arecaceae (alt.
Palmae).  Generally, trees within the palm family contain a tall,
unbranched stem that can reach 80 meters in height, a rosette of
leathery, evergreen palmate (fan-like) to pinnate (feather-like)
spirally arranged leaves that measure several meters long, spike or
branched inflorescences, and berry or drupe fruit.  In most palms, fruit
is produced in clusters that hang from the tree.  Because fruit is
produced in clusters that are partially exposed to the elements and
fruit is located considerably higher on palm trees than other tropical
and subtropical fruits, similar use patterns of pesticide applications
are expected to occur and similar residue patterns can be expected
within the palm group. 

Some proposed tropical fruits with an edible peel (abrico-da-praia,
bacupari, bacupari-do-campo, cambuci, curriola, guabiju, jacaratia, jua,
mama-cadela, marmelada, per-do-cerrado, Puerto Rican guava and sorva)
were rejected from consideration from the crop group either because
there was not enough information available to properly classify them
into crop groups and subgroups or they are still rarely cultivated.

Tables 27, 28, 29, and 30 of this analysis, compare the existing U.S.,
and Codex tolerances established on Tropical and Subtropical Fruits with
an edible peel.  Most of the proposed additions to the Codex
Classification have been included in the U.S. proposed new crop group. 
The majority of these tolerances are U.S. tolerances and it should be
noted that over half of the U.S. tolerances are tolerances for those
commodities that are included in the guava edible peel crop definition
as follows: 

General commodity 	Specific Commodities Included in Definition 	Comments


Guava 	Guava, feijoa, jaboticaba, wax jambu, starfruit, passionfruit,
acerola	Primarily edible peel; note/peel rarely contaminates Passiflora
spp. during juicing



The proposed representative crop for subgroup 23A (small fruits, edible
peel) is olive and olive has the majority of tolerances compared to
other proposed member crops, acerola and wax jambu.  The same trend
follows for the proposed representative crops for subgroup 23B (medium
to large fruit) with the majority of tolerances listed for fig and guava
compared to ambarella, feijoa, jaboticaba and persimmon.  The only
tolerances listed for subgroup 23C are for date, the proposed
representative commodity. 

Table 3 Tropical and Subtropical Fruit, Edible Peel Production in 2008
of this analysis (in separate report) shows the production (2008) of
Tropical and Subtropical fruits, edible peel from the FAO (Food and
Agriculture Organization of the United Nations) website.  The world
total hectares for carob, cashew fruit (called cashew apple), date, fig,
guava, and olive are over 17,737,858 hectares (ha) in 2008, and the
total production of these fruits has grown to over 62,762,678 metric
tons in 2008 (FAO 2008).  Note that the proposed representative crops
for the new US Tropical and Subtropical, edible peel crop group are all
included in the data reported by the FAO.  

The proposed Tropical and Subtropical fruits, edible peel; crop group
consists of a diverse group of plants from many plant families.  Within
this group, fruit size of tropical and subtropical fruits with edible
peels ranged from the fruit of chirauli-nut fruit,(Buchanania latifolia
Roxb.) with an diameter of 0.2 inches (0.5 cm) to the babaco fruit,
(Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo) with a
diameter of 8 inches (20.3 cm).  In addition to size, the texture of
tropical and subtropical fruit also varies from a thin smooth peel to a
peel with fine hairs or pubescence.  

Many publications have documented the relationship between surface area
and mass of a commodity (Maclachlan, D.J. and D. Hamilton, 2010; B.D.
Ripley, G.M. Ritcey, R. Harris, M.A. Denomme, L. Lissemore, 2003; F.
Matsumura, G.M. Boush, T. Misato, eds., 1972; and B. Schneider, 2002). 
In general, the smaller the fruit, the larger the ratio of surface area
to weight becomes.  For example, pesticide deposits on grapes can be
expected to be about 3X the pesticide deposit on apples due to the
higher surface area per unit weight (Bates, 1990).  Nonbell peppers are
also often cited as an example.  Because of their size, they normally
have a higher residue than bell peppers with the same good agricultural
practices (GAP) and are likely to drive a tolerance or MRL for peppers. 
There is also indication that surface area/mass ratio plays a more
important role on pesticide deposits than pubescence/serration present
on surfaces (Sundaram, 1991).  

To classify Tropical and Subtropical fruits into groups (edible versus
inedible peel) and subgroups, Excel spreadsheets were developed to be
able to sort commodities with common characteristics.  These
spreadsheets include information regarding the common name, scientific
name, taxonomic family name, production in the US, fruit shape, maximum
radius (cm) and maximum height (cm) from the literature, calculated
volume, calculated surface area, surface area to mass (volume) ratio,
texture description and peel texture.  These spreadsheets allowed the
sorting of commodities into small versus medium to large fruit and
smooth peel versus a rough or hairy peel.  Fruits described in the
literature as small fruit generally had a surface area/mass (volume)
ratio of >1.5:1; so this criteria was used to separate small versus
medium to large fruit (surface area/mass (volume) ratio of ≤1.5:1). 

Since sorting the spreadsheets into both fruit size (surface area/mass
(volume) ratio) and peel texture resulted in subgroups that could not be
supported by an appropriate representative commodity (lack of production
in the U.S.), so this scheme was rejected.  However, sorting the
commodities into fruit size (small versus medium to large fruit) based
on the surface area to mass (volume) ratio, with the addition of a
cactus and palm subgroup resulted in the proposed crop grouping scheme.

Based on above background and the input from the International Crop
Grouping Consulting Committee (ICGCC), IR-4 and the ICGCC propose that
the Tropical and Subtropical Fruits, Edible Peel be established as a new
crop group with three subgroups:  (1) Subgroup 23A - Tropical and
Subtropical, Small Fruits, Edible Peel; (2) Subgroup 23B - Tropical and
Subtropical, Medium to Large Fruits, Edible Peel Subgroup, and (3)
Subgroup 23C - Tropical and Subtropical Palm Fruits, Edible Peel
Subgroup.  

Selection of representative commodities are based on a representative
commodity that is most likely to:  (1) contain the highest residues; (2)
be major in terms of production and/or consumption and (3) similar in
morphology, growth habit, pest problems and edible portion to the
related commodities within a group or subgroup.  Based on these
criteria, one representative commodity is proposed (olive) for Subgroup
23A; two representative commodities (fig and guava) are proposed for
Subgroup 23B and one representative commodity (date) is proposed for
Subgroup 23C.  

HED RECOMMENDATIONS:

	Each of the IR-4 proposals and HED recommendations will be discussed
below, followed by a series of other recommendations on terminology,
database development, and harmonization with Codex.  The EPA would like
to commend the valuable and high quality input of the ICGCC, all its
members, and the Committee Chairperson Bill Barney, USDA IR-4,  and
Kathryn Homa, Assistant Coordinator, USDA IR-4 for her research and high
quality and comprehensive monographs that were used to develop the IR-4
proposal.  We also want to commend Dr. Yuen-Shaung Ng, Biologist, HED,
Andrew Ertman, Sidney Jackson, and Laura Nollen, Biologists, RD, EPA for
their input and development of various databases in this report and Dr.
Paul Schwartz, USDA, Office of Minor Use Pesticides for his advice, peer
review, and research office location.

IR-4 Proposals 1 and 2:

1.  “Establish a new crop group in 40 CFR 180.41 (c) as “Tropical
and Subtropical Fruits, Edible Peel”.

and

2.”Add the following 108 commodities to this new crop group”:

Açaí, Euterpe oleracea Mart., (Arecaceae (alt. Palmae))

Acerola, Malpighia emarginata DC., (Malpighiaceae)

African plum, Vitex doniana Sweet, (Lamiaceae (alt. Labiatae) (also
placed in Verbenaceae))

Agritos, Berberis trifoliolata Moric., (Berberidaceae)

Almondette, Buchanania lanzan Spreng., (Anacardiaceae)

Ambarella, Spondias dulcis Sol. ex Parkinson, (Anacardiaceae)

Apak palm, Brahea dulcis (Kunth) Mart.,  (Arecaceae (alt. Palmae))

Appleberry, Billardiera scandens Sm., (Pittosporaceae)

Arazá, Eugenia stipitata McVaugh, (Myrtaceae)

Arbutus Berry, Arbutus unedo L., (Ericaceae)

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo,
(Caricaceae)

Bacaba palm, Oenocarpus bacaba Mart., (Arecaceae (alt. Palmae))

Bacaba-de-leque, Oenocarpus distichus Mart., (Arecaceae (alt. Palmae))

Bayberry, Red, Morella rubra Lour., (Myricaceae)

Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in
Euphorbiaceae, Stilaginaceae))

Bilimbi, Averrhoa bilimbi L., (Oxalidaceae (also placed in
Averrhoaceae))

Breadnut, Brosimum alicastrum Sw., (Moraceae)

Cabeluda, Plinia glomerata (O. Berg) Amshoff, (Myrtaceae)

Cajou (pseudofruit), Anacardium giganteum Hance ex Engl.,
(Anacardiaceae)

Cambucá, Marlierea edulis Nied., (Myrtaceae)

Carandas-plum, Carissa edulis Vahl, (Apocynaceae)

Carob, Ceratonia siliqua L., (Fabaceae (alt. Leguminosae) (also placed
in Caesalpiniaceae))

Cashew (pseudofruit), Anacardium occidentale L., (Anacardiaceae)

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae)

Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae)

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk.,
(Myrtaceae)

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev,
(Burseraceae)

Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae)

Chirauli-nut, Buchanania latifolia Roxb., (Anacardiaceae)

Ciruela verde, Bunchosia armeniaca (Cav.) DC., (Malpighiaceae)

Cocoplum, Chrysobalanus icaco L., (Chrysobalanaceae)

Date, Phoenix dactylifera L., (Arecaceae (alt. Palmae))

Davidson's plum, Davidsonia pruriens F. Muell., (Cunoniaceae (also
placed in Davidsoniaceae))

Desert-date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also
placed in Balanitaceae))

Doum palm coconut, Hyphaene thebaica (L.) Mart., (Arecaceae (alt.
Palmae))

False sandalwood, Ximenia americana L., (Olacaceae)

Feijoa, Acca sellowiana (O. Berg) Burret, (Myrtaceae)

Fig, Ficus carica L., (Moraceae)

Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae)

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb.,
(Salicaceae (also placed in Flacourtiaceae))

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae
(also placed in Flacourtiaceae))

Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed
in Euphorbiaceae))

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae
(also placed in Euphorbiaceae))

Governor's plum, Flacourtia indica (Burm. F.) Merr., (Salicaceae (also
placed in Flacourtiaceae))

Grumichama,  Eugenia brasiliensis Lam, (Myrtaceae)

Guabiroba, Campomanesia xanthocarpa O. Berg, (Myrtaceae)

Guava, Psidium guajava L., (Myrtaceae) [Includes by crop definition: 

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg,
(Myrtaceae)

Guava, Brazilian, Psidium guineense Sw., (Myrtaceae)

Guava, Cattley, Psidium cattleianum Sabine, (Myrtaceae)

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.),
(Myrtaceae)

Guava, Para, Psidium acutangulum DC., (Myrtaceae)

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum,
(Myrtaceae)

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi)
Fosberg, (Myrtaceae)

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum
forma lucidum O. Deg., (Myrtaceae)

Guayabillo, (Psidium sartorianum (O. Berg) Nied.)

Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae)

Imbé, Garcinia livingstonei T. Anderson, (Clusiaceae (alt. Guttiferae))

Imbu, Spondias tuberosa Arruda ex Kost., (Anacardiaceae)

Indian-plum, Flacourtia jangomas (Lour.). (basionym), (Salicaceae (also
placed in Flacourtiaceae))

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, (Myrtaceae)

Jamaica-cherry, Muntingia calabura L., (Muntingiaceae, ((also placed in
Elaeocarpaceae, Tiliaceae))

Jambolan, Syzygium cumini (L.) Skeels, (Myrtaceae)

Jelly palm, Butia capitata (Mart.) Becc., (Arecaceae (alt. Palmae))

 Chinese, Ziziphus jujuba Mill., (Rhamnaceae)

Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae)

Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss,  (Anacardiaceae)

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, 
(Combretaceae)

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also
placed in Euphorbiaceae))

Karanda, Carissa carandas L., (Apocynaceae) 

Kwai muk,  Artocarpus hypargyreus Hance ex Benth., (Moraceae)

Lemon aspen, Acronychia acidula F. Muell., (Rutaceae)

Mangaba, Hancornia speciosa Gomes, (Apocynaceae)

Marian plum, Bouea macrophylla Griff., (Anacardiaceae)

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz,
(Anacardiaceae)

Mombin, purple, Spondias purpurea L., (Anacardiaceae)

Mombin, yellow, Spondias mombin L., (Anacardiaceae)

Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae)

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae)

Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae)

Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae)

Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae)

Noni, Morinda citrifolia L., (Rubiaceae)

Olive, Olea europaea L. subsp. europaea, (Oleaceae)

Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae)

Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae))

Peach Palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt.
Palmae))

Persimmon, black, Diospyros texana Scheele, (Ebenaceae)

Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae)

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae)

Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed
in Flacourtiaceae))

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae)

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae)

Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae)

Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in
Flacourtiaceae))

Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae)

Sentul,  Sandoricum koetjape (Burm. F.) Merr., (Meliaceae)

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg,  (Myrtaceae)

 Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley,
(Rutaceae)

 Starfruit,  Averrhoa carambola L., (Oxalidaceae (also placed in
Averrhoaceae))

 Surinam cherry, Eugenia uniflora L., (Myrtaceae)

 Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also
placed in Caesalpiniaceae))

 Uvalha, Eugenia pyriformis Cambess., (Myrtaceae)

 Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae)

 Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae)

 Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae)

 Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry,
(Myrtaceae).

And cultivars, varieties and/or hybrids of these.”

HED Recommendation for IR-4 Proposals 1 and 2:

	We agree with the IR-4 scientific approach and logic used in developing
this crop group and the three crop subgroups.  Specifically the
development of the proposed Tropical and Subtropical fruits, edible
peel, crop group consists of a diverse group of plants from many plant
families, with a wide range of fruit sizes with edible peel and in
addition to size, the texture of tropical and subtropical fruit also
varies from a thin smooth peel to a peel with fine hairs or pubescence. 
Sorting the commodities into fruit size (small versus medium to large
fruit) based on the surface area to mass (volume) ratio, with the
addition of a palm subgroup is a  logical scheme.

	Based on similarities in fruit size and having an edible peel, cultural
practices, geographical distribution, lack of animal feed items,
comparison of available established tolerances, and pest problems, and
for international harmonization purposes, I recommend that ChemSAC
concur to establish a new Tropical and Subtropical edible peel crop
group with 107 commodities and three crop subgroups.  Chinese jujube
will not be included since it has become part of Crop group Stone Fruit
Group 12-12 (see discussion below).  Also an additional crop called
Borojó (Borojoa patinoi Cuatrec.) that was submitted  after IR-4
submitted this petition, and additional tropical fruit called Borojó
(Borojoa patinoi Cuatrec.) was submitted by Panama as a crop to be
included as an edible peel tropical fruit.  

	Adding these commodities into a group will benefit the growers by
enabling tools for crop protection.  Some “minor orphan” tropical
fruit commodities have become more popular in some countries and areas
today than they were 10 years ago, such as the açaí and noni. 
Increased globalization of cooking in the United States has resulted in
different fruits to be enjoyed worldwide.  Some of these “minor”
fruits have great potential to be grown on a larger scale in some areas
in the future due to their unique nutritional and medicinal values. 
Being excluded from the crop groups, means that tolerances requested for
these commodities would have to be established based on separate residue
studies.  A crop group regulation would benefit growers and consumers,
save considerable taxpayer’s money on residue studies, save time for
government agencies on review of residue data and facilitate the
establishment of import tolerances.  

	IR-4 previously recommended adding jujube to the Stone fruit group,
however, after analysis of this crop and with ChemSAC approval (July 10,
2009, Schneider, B., ChemSAC Review of the USDA IR-4 Crop Grouping
Proposal and Analysis of the Stone Fruit Crop Group 12, “it was
recommended not to add jujube to the stone fruit crop group, but to add
it to the proposed tropical fruit edible peel crop group”.  However,
based on review of a comment received from the Embassy of the Republic
of Korea requesting that Chinese jujube (Ziziphus jujuba Mill.) be
reconsidered as a member of Crop Group 12-12: Stone Fruit Group. 
Chinese jujube was originally included in the petition to the Agency as
a proposed member of the revised stone fruit crop group (document ID No.
EPA-HQ-OPP-2006-0766-0044).  After reviewing the Korean data submitted
with the comment and literature from the United States, EPA finds that
Chinese jujube growth and cultural practices are similar to some stone
fruits, such as cherries and small varieties of plums, and should
therefore be similar to other stone fruit in terms of pesticide residue
exposure.  Chinese jujube is a traditional East Asian fruit crop mainly
cultivated in temperate regions of China, Korea, Taiwan, and Japan. 
Chinese jujube has large leaf canopies shading the small sized fruits,
and the fruit is botanically considered a stone fruit or “drupe.” 
The Chinese jujube is also deciduous; the crop loses its leaves in the
fall and has a dormant period in the winter, similar to other members of
Crop Group 12-12: Stone Fruit Group.  Additionally, the flower to
harvest time as well as the fruit shape, size, and smooth skin texture
is similar to the plum.  The Chinese jujube was introduced into the
United States from China in 1908, and it is widely distributed in the
southern states as both an ornamental crop and potential minor food
crop.  With improved varieties of Chinese jujube being available to
growers from commercial nurseries there has been recent research in
cultivating the crop in the United States as a potential profitable
minor crop.  For these reasons, Chinese jujube became a member of Crop
Group 12-12: Stone Fruit Group, and not a member of the proposed
tropical and subtropical fruit – edible peel crop group.  

	In addition, after IR-4 submitted this petition, and additional
tropical fruit called Borojó (Borojoa patinoi Cuatrec.) was submitted
by Panama as a crop to be included as an edible peel tropical fruit. 
This crop is currently be produced on over 3,000 ha in South America and
has been increasing in popularity.  After reviewing information on this
crop, I can recommend adding it to the commodities proposed for this
crop group.  Specific on this crop will be discussed in applicable
sections of this analysis.

	The following Table is a list of the proposed commodities and the
scientific names of the 108 commodities were also updated and are listed
below.  

“HED Corrected Proposed Tropical and Subtropical Fruit – Edible Peel
23”. 

Commodities

Açaí, Euterpe oleracea Mart.

Acerola, Malpighia emarginata DC.

African plum, Vitex doniana Sweet

Agritos, Berberis trifoliolata Moric.

Almondette, Buchanania lanzan Spreng.

Ambarella, Spondias dulcis Sol. ex Parkinson

Apak palm, Brahea dulcis (Kunth) Mart.

Appleberry, Billardiera scandens Sm.

Arazá, Eugenia stipitata McVaugh

Arbutus Berry, Arbutus unedo L.

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo

Bacaba palm, Oenocarpus bacaba Mart.

Bacaba-de-leque, Oenocarpus distichus Mart.

Bayberry, Red, Morella rubra Lour.

Bignay, Antidesma bunius (L.) Spreng.

Bilimbi, Averrhoa bilimbi L.

Borojó, Borojoa patinoi Cuatrec.

Breadnut, Brosimum alicastrum Sw.

Cabeluda, Plinia glomerata (O. Berg) Amshoff

Cajou, fruit, Anacardium giganteum Hance ex Engl.

Cambucá, Marlierea edulis Nied.

Carandas-plum, Carissa edulis Vahl

Carob, Ceratonia siliqua L.

Cashew apple, Anacardium occidentale L.

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard

Ceylon olive, Elaeocarpus serratus L.

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk.

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev

Chinese olive, white, Canarium album (Lour.) Raeusch.

Chirauli-nut, Buchanania latifolia Roxb.

Ciruela verde, Bunchosia armeniaca (Cav.) DC.

Cocoplum, Chrysobalanus icaco L.

Date, Phoenix dactylifera L.

Davidson's plum, Davidsonia pruriens F. Muell.

Desert-date, Balanites aegyptiacus (L.) Delile

Doum palm coconut, Hyphaene thebaica (L.) Mart.

False sandalwood, Ximenia americana L.

Feijoa, Acca sellowiana (O. Berg) Burret

Fig, Ficus carica L.

Fragrant Manjack, Cordia dichotoma G. Forst.

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb.

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb.

Gooseberry, Indian, Phyllanthus emblica L.

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels

Governor's plum, Flacourtia indica (Burm. F.) Merr.

Grumichama,  Eugenia brasiliensis Lam

Guabiroba, Campomanesia xanthocarpa O. Berg

Guava, Psidium guajava L.

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg

Guava, Brazilian, Psidium guineense Sw.

Guava, Cattley, Psidium cattleianum Sabine

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.)

Guava, Para, Psidium acutangulum DC.

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi)
Fosberg

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum
forma lucidum O. Deg.

Guayabillo, (Psidium sartorianum (O. Berg) Nied.

Illawarra plum, Podocarpus elatus R. Br. Ex Endl.

Imbé, Garcinia livingstonei T. Anderson

Imbu, Spondias tuberosa Arruda ex Kost.

Indian-plum, Flacourtia jangomas (Lour.). (basionym)

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg

Jamaica-cherry, Muntingia calabura L.

Jambolan, Syzygium cumini (L.) Skeels

Jelly palm, Butia capitata (Mart.) Becc.

Jujube, Indian, Ziziphus mauritiana Lam.

Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg.

Karanda, Carissa carandas L.

Kwai muk, Artocarpus hypargyreus Hance ex Benth.

Lemon aspen, Acronychia acidula F. Muell,

Mangaba, Hancornia speciosa Gomes

Marian plum, Bouea macrophylla Griff.

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz

Mombin, purple, Spondias purpurea L.

Mombin, yellow, Spondias mombin L.

Monkeyfruit, Artocarpus lacucha Buch.-Ham.

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel

Mountain cherry, Bunchosia cornifolia Kunth

Nance, Byrsonima crassifolia (L.) Kunth

Natal plum, Carissa macrocarpa (Eckl.) A.DC

Noni, Morinda citrifolia L.

Olive, Olea europaea L. subsp. europaea

Papaya, Mountain, Vasconcellea pubescens A. DC.

Patauá, Oenocarpus bataua Mart.

Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes

Persimmon, black, Diospyros texana Scheele

Persimmon, Japanese, Diospyros kaki Thunb.

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg

Plum-of-Martinique, Flacourtia inermis Roxb.

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg.

Rose apple, Syzygium jambos (L.) Alston

Rukam, Flacourtia rukam Zoll. & Moritizi

Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

Sea grape, Coccoloba uvifera (L.) L.

Sentul, Sandoricum koetjape (Burm. F.) Merr.

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg

Silver aspen, Acronychia wilcoxian, (F. Muell.) T.G. Hartley

Starfruit,  Averrhoa carambola L

Surinam cherry, Eugenia uniflora L.

Tamarind, Tamarindus indica L.

Uvalha, Eugenia pyriformis Cambess 

Water apple, Syzygium aqueum (Burm. F.) Alston

Water pear, Syzygium guineense (Willd.) DC

Water berry, Syzygium cordatum Hochst. Ex C. Krauss

Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry

Cultivars, varieties, and hybrids of these commodities.



	Additional notes: 

HED also recommends changing the preferred commodity name for Cashew
(pseudofruit) to Cashew apple, which is the commodity name, used in
commerce.  

The commodity Peach palm change to Peach palm, fruit to distinguish from
the Peach palm, nut that is a member in the Tree nut crop group.

Similarly Cajou, pseudofruit should be changed to Cajou, fruit to
distinguish from the Cajou, nut which is a member in the Tree nut crop
group.

HED also recommends that in the crop group table the term “varieties
and/or hybrids of these” should be changed to, “Cultivars,
varieties, and hybrids of these commodities” to avoid all confusion
with terminology regarding whether they are cultivars, varieties, or
hybrids of the tropical fruit edible peel commodities.  

IR-4 Proposal 3:

3. “Recommend the following four proposed commodities: Olive, fig,
guava, and date to be representative commodities for the new crop
group.”

HED Recommendation for IR-4 Proposal 3:

	I recommend ChemSAC concur to add olive, fig, guava, and date as
representative commodities for the new Tropical and subtropical fruit
–edible peel Crop Group 23.  These representative commodities account
for > 95 % of the harvested U.S. acres for the members of the new crop
group.  The representative commodities are based on similarities in
fruit surface area, edible portions, and cultural practices and
geographical locations, pest problems, as well as their high production
(both acres and yield) and consumption.  Comparison of established
tolerances on these commodities will support that residue levels will
adequately cover the wide number of commodities.  

Selection of representative commodities are based on a representative
commodity that is most likely to: (1) contain the highest residues; (2)
be major in terms of production and/or consumption and (3) similar in
morphology, growth habit, pest problems and edible portion to the
related commodities within a group or subgroup.  Based on these
criteria, one representative commodity is proposed (olive) for Subgroup
23A; two representative commodities (fig and guava) are proposed for
Subgroup 23B and one representative commodity (date) is proposed for
Subgroup 23C.  Established tolerances for the proposed tropical fruit
edible peel representative commodities are discussed in the
“comparison of potential residue levels in the tropical and
subtropical fruit-edible peel section of this analysis, and compare the
existing U.S. and Codex tolerances.

IR-4 Proposal 4:

4. “Add the following three tropical and subtropical crop subgroups:

Subgroup 23A.	Tropical and Subtropical, Small Fruits, Edible Peel
Subgroup

	Proposed Representative Crop:  Olive

Subgroup 23B.	Tropical and Subtropical, Medium to Large Fruits, Edible
Peel Subgroup

	Proposed Representative Crops:  Fig and Guava

Subgroup 23C.	Tropical and Subtropical Palm Fruits, Edible Peel Subgroup

	Proposed Representative Crop:  Date

	These subgroups would contain the following commodities:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel
Subgroup - Proposed Representative Crop:  Olive

	There are fifty-six commodities proposed for this subgroup and include:

	Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry;
Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron
wood; Ceylon olive; Cherry-of-the-Rio-Grande; Chinese olive, black;
Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False
sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry,
Ceylon; Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba;
Guava berry; Guava, Brazilian; Guava, Costa Rican; Guayabillo; Illawarra
plum; Indian-plum; Jamaica-cherry; Jambolan; Kaffir-plum; Kakadu plum;
Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain
cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; Rukam;
Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water
pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits,
Edible Peel Subgroup - Proposed Representative Crops  Fig and Guava.

	There are forty-three commodities proposed for this subgroup and
include:

	Ambarella; Arazá; Babaco; Bilimbi; Borojó, Cajou (pseudofruit);
Cambucá; Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum;
Feijoa; Fig; Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para;
Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry;
Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum;
Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni;
Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple;
Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel
Subgroup - Proposed Representative Crop:  Date

	There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm
coconut; Jelly palm; Patauá; Peach palm.

HED Recommendation for IR-4 Proposal 4:

surface area/mass (volume) ratio of ≤1.5:1.   

Again, the selection of representative commodities are based on a
representative commodity that is most likely to:  (1) contain the
highest residues; (2) be major in terms of production and/or consumption
and (3) similar in morphology, growth habit, pest problems and edible
portion to the related commodities within a group or subgroup, and (4)
having production in the U.S.  Based on these criteria,  we agree with
one representative commodity olive  for Subgroup 23A; two representative
commodities fig and guava for Subgroup 23B and one representative
commodity date for Subgroup 22C.  Some “minor orphan” tropical fruit
commodities have become more popular in some countries and areas today
than they were 10 years ago, such as the açaí and noni.  Increased
globalization of cooking in the United States has resulted in different
fruits to be enjoyed worldwide.  Commodity terminology has also been
updated for the three crop subgroups as follows:

1). Subgroup 23A: Tropical and Subtropical, Small Fruit, Edible Peel
Subgroup - Proposed Representative Crop:  Olive

	There are fifty-six commodities proposed for this subgroup and include:

	Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry;
Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron
wood; Ceylon olive; Cherry-of-the-Rio-Grande; Chinese olive, black;
Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False
sandalwood; Fragant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon;
Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava
berry; Guava, Brazilian; Guava, Costa Rican; Guayabillo; Illawarra plum;
Indian-plum; Jamaica-cherry  Jambolan; Kaffir-plum; Kakadu plum;
Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain
cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; Rukam;
Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water
pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruit,
Edible Peel Subgroup - Proposed Representative Crops:  Fig and Guava.

	There are forty-three commodities proposed for this subgroup and
include:

	Ambarella; Arazá; Babaco; Bilimbi; Borojó , Cajou, fruit; Cambucá;
Carob; Cashew apple; Ciruela verde; Davidson’s plum; Feijoa; Fig;
Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para; Guava, purple
strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu;
Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin,
Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya,
Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul;
Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruit, Edible Peel
Subgroup - Proposed Representative Crop:  Date

	There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm
coconut; Jelly palm; Patauá; Peach palm, fruit.

IR-4 Proposal 5:

5. “Add Commodity Definition [40 CFR 180.1 (g)] for Guava?”

The current crop definition for tropical and subtropical fruit with
edible peel is proposed to be removed because the commodities will be
included in crop subgroups.

General commodity 	Specific Commodities Included in Definition 	Comments


Guava 	Guava, feijoa, jaboticaba, wax jambu, starfruit, passionfruit,
acerola 	Primarily edible peel; note/peel rarely contaminates Passiflora
spp. during juicing 



IR-4 is proposing a new crop definition is proposed for guava that
includes many of the closely related genus (Psidium), species and
varieties.  The following is the proposed crop definition for guava:

A	B

Guava 

(Psidium guajava L.)	Guava (Psidium guajava L.);  Guava, Para (Psidium
acutangulum DC.);  Guava, Brazilian (Psidium guineense Sw.); Guava,
cattley (Psidium cattleianum Sabine); Guava, Costa Rican (Psidium
friedrichsthalianum (O. Berg) Nied.); Guava, purple strawberry (Psidium
cattleianum Sabine var. cattleianum);  Guava, strawberry (Psidium
cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow
strawberry; (Psidium cattleianum Sabine var. cattleianum forma lucidum
O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.)



HED Recommendation for IR-4 Proposal 5:

Currently, there is one Commodity Definitions for tropical fruits –
edible peel for guava that was approved by the ChemSAC [40 CFR 180 (1)
(g)] in 1998.  The current crop definition for tropical and subtropical
fruit with edible peel is proposed to be removed because the commodities
will be included in the new crop subgroups, and passionfruit will be
transferred to another new Tropical and subtropical fruit – inedible
peel crop group 23 when it is analyzed. 

 I recommend for ChemSAC to approve deleting the previously ChemSAC
approved guava commodity definition under 40 CFR Part 180.1(g) because
each of these commodities are listed separately as members of the new
proposed Tropical and subtropical fruit – edible peel crop group. 
Also, a guava definition is not necessary since it is one of the
proposed representative commodities for crop subgroup 23B, “Tropical
and Subtropical, Medium to Large Fruit, Edible Peel Subgroup”.  Since
the guava, commodity definition has not been published in the Federal
Register there is no issue deleting it.  

Additional HED Conclusions:

HED Conclusion 6:

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The proposed
EPA crop group for Tropical and subtropical fruit group – edible peel
is very similar to the corresponding Codex Assorted tropical and
sub-tropical fruit group – edible peel.  The Codex Group 005, Assorted
tropical and subtropical fruit group – edible peel (Crop Group 005),
consists of twenty-eight commodities Table 34).  Most of the Codex
commodities are the same as those proposed by USDA IR-4 in this petition
with certain exceptions.  Kumquat (FT0289) and limequat (FT2324) are
included in this Codex group but EPA has kumquat and limequat as part of
the revised Citrus fruit group 10-10, since they are citrus fruits or a
citrus fruit hybrids in the case of limequat..  Carambola is called
starfruit in the U.S.  Tree tomato (FT0312) is now included in the EPA
Fruiting vegetable crop group 8-10.  There are five commodities proposed
in the U.S. not yet in the Codex classification and these are agritos,
cambuca, otaheite gooseberry, yellow mombin, and black persimmon.  In
addition, Codex has feijoa in its inedible peel tropical and
sub-tropical inedible peel group while the US has its documented ad an
edible peel fruit.  A revision of the Codex Classification is underway
with consideration to include adding new commodities, creating
subgroups, and selecting representative commodities.  

HED Conclusion 7:

Guidance for HED SOP 99.6 -  SEQ CHAPTER \h \r 1  “Classification of
Food Forms with Respect to Level of Blending” issued August 20, 1999,
and HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000 can be updated to reflect the new Tropical and
Subtropical Fruit  - Edible Peel Group 23.  The updates are discussed in
the HED SOP 2001 Section of this analysis.

HED Conclusion 8:

	The Health Effects Division Dry Matter and Seeding Rate Database
prepared by Dr’s. Yuen-Shaung NG and B. A. Schneider, will be updated
to include the additional commodities for the Tropical and subtropical
fruit – edible peel subgroup 23.

HED Conclusion 9:

Guidance on expressing tolerance terminology for the new Tropical and
subtropical fruit group - edible peel crop group 23 is discussed under
the “Tolerance expression guidance section of this analysis.

HED Conclusion 10: 

New lookup and preferred EPA terms for the members of the Tropical and
subtropical fruit group - edible peel crop group are listed in the EPA
Food and Feed Commodity Vocabulary section of this report and these
terms should be added to the updated EPA Food and Feed Commodity
Vocabulary website (http://www.epa.gov/pesticides/foodfeed). 

DETAILED ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH A NEW CROP
GROUP 23 FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL:

	Tropical fruits form a large and diverse commodity group ranging from
perennial herbaceous and woody plants as well as trees, shrubs, and
vines.  Large numbers of tropical fruit produce edible fruits, but few
have expanded into international use.  Originally, tropical fruits were
produced near their original center of each species distribution.  As
storage and shipping techniques, pest problem controls,  and yield have 
improved and increased so has the worldwide distribution of the tropical
fruits.  Limiting factors of further market growth includes capability
of controlling pests.  

	Despite the relatively low   HYPERLINK
"http://www.answers.com/topic/caloric" \t "_top"  caloric  values of
tropical and subtropical fruits, they play an important role in human
diet mainly because of their high and diverse vitamin and mineral
content.  This has been of extreme importance in the tropics, where
people have been consuming them since ancient times, either by
collecting fruit from the wild or by cultivating plants in home or
community gardens.  They have become an important part of the diet of
people in the developed countries of the world.  Nutritionists have long
recommended a minimum of one hundred   HYPERLINK
"http://www.answers.com/topic/gram" \t "_top"  grams  of fruit per day
and that it is as varied as possible.  Toward the end of the twentieth
century market campaigns commonly recommend consumption of five fruits
per day, which reinforces the value of fruit as a part of the human
diet. 

DEFINITION OF TROPICAL AND SUBTROPICAL REGIONS:

pproximately 23 26′ 16″ (or 23.4378) N and the   HYPERLINK
"http://en.wikipedia.org/wiki/Tropic_of_Capricorn" \o "Tropic of
Capricorn"  Tropic of Capricorn  in the southern hemisphere at
23 26′ 16″ (or 23.4378°) S.  The tropics include all the areas
on the earth where the sun reaches a point directly overhead and a point
directly underneath at least once during the solar year. Outside the
tropics, the sun never reaches a point directly overhead or a point
directly underneath at any time during the year. (Figure 1).

Figure 1 . Map of the Tropical Climatic Region.  

SUBTROPICAL CLIMATIC REGION:

The subtropics are the   HYPERLINK
"http://en.wikipedia.org/wiki/Geographical_zone" \o "Geographical zone" 
geographical  and climatical zone of the earth immediately north and
south of the   HYPERLINK "http://en.wikipedia.org/wiki/Tropics" \o
"Tropics"  tropical  zone, which is bounded by the   HYPERLINK
"http://en.wikipedia.org/wiki/Tropic_of_Cancer" \o "Tropic of Cancer" 
Tropic of Cancer  and the   HYPERLINK
"http://en.wikipedia.org/wiki/Tropic_of_Capricorn" \o "Tropic of
Capricorn"  Tropic of Capricorn , at   HYPERLINK
"http://en.wikipedia.org/wiki/Latitude" \o "Latitude"  latitudes 
23.5°N and 23.5°S.  The term "subtropical" describes the   HYPERLINK
"http://en.wikipedia.org/wiki/Climate" \o "Climate"  climatic   
HYPERLINK "http://en.wikipedia.org/wiki/Region" \o "Region"  region 
found adjacent to the tropics, usually between 20 and 40 degrees of
latitude in both hemispheres.

In subtropical climates, the winters are relatively warm, but not as hot
as the summer season.  These climates rarely see frost or snow, and
plants such as palm, citrus and many   HYPERLINK
"http://en.wikipedia.org/wiki/Broadleaf" \o "Broadleaf"  broadleaf   
HYPERLINK "http://en.wikipedia.org/wiki/Evergreen" \o "Evergreen" 
evergreens  flourish, in contrast to the hardier   HYPERLINK
"http://en.wikipedia.org/wiki/Deciduous" \o "Deciduous"  deciduous  and 
 HYPERLINK "http://en.wikipedia.org/wiki/Coniferous" \o "Coniferous" 
coniferous  trees, which dominate mid-latitude climates.  As one moves
toward the tropical side the slight winter cool season disappears
altogether, while at the poleward threshold of the subtropics the
winters become much cooler.

	Rainfall patterns vary widely throughout the subtropics including hot
deserts,   HYPERLINK "http://en.wikipedia.org/wiki/Savanna" \o "Savanna"
 savannas ,   HYPERLINK
"http://en.wikipedia.org/w/index.php?title=Monsoon_forest&action=edit&re
dlink=1" \o "Monsoon forest (page does not exist)"  monsoon forests ,  
HYPERLINK
"http://en.wikipedia.org/w/index.php?title=Humid_forest&action=edit&redl
ink=1" \o "Humid forest (page does not exist)"  humid forests  and the
warmer parts of the Mediterranean climate zone. Subtropical regions
include most of California and southern Europe (Mediterranean or
dry-summer subtropical climate), the low deserts of the Southwest USA
(hot arid type), the Gulf Coast and most of Florida (humid subtropical
climate), northern India (  HYPERLINK
"http://en.wikipedia.org/wiki/Monsoon" \o "Monsoon"  monsoon ),
southeast   HYPERLINK "http://en.wikipedia.org/wiki/China" \o "China" 
China  (humid), the middle part of South America, much of Australia and
coastal   HYPERLINK "http://en.wikipedia.org/wiki/South_Africa" \o
"South Africa"  South Africa .

Figure 2 . Map of the Subtropical Climatic Region.  

DEFINITION OF TROPICAL AND SUBTROPICAL FRUIT COMMODITIES:

Tropical and   HYPERLINK "http://www.answers.com/topic/subtropical" \t
"_top"  subtropical  fruits, in contrast with temperate  (cool season)
fruits, can be broadly defined as those meeting the following criteria: 

Crops that have their origin and commercial growing areas (when such
exist) in the tropics or   HYPERLINK
"http://www.answers.com/topic/subtropics" \t "_top"  subtropics , plants
that are evergreen and perennial, crops with a limited degree of frost
resistance,  and plants whose growth is practically   HYPERLINK
"http://www.answers.com/topic/nonexistence" \t "_top"  nonexistent 
below 50°F (10°C) (with some exceptions according to species and
individual age). 

	A distinction between tropical and subtropical is possible if one
considers that tropical species are not only sensitive to temperatures
below 68°F (20°C) but indeed require a climate with average mean
temperatures higher than 50°F (10°C) for the coldest month.  Most
tropicals require   HYPERLINK "http://www.answers.com/topic/humid" \t
"_top"  humid  environmental conditions.  

	Strictly speaking, the tropics extend between the Tropics of Cancer and
Capricorn, at 23° north and south of the equator. However,
agronomically, these boundaries are too rigid.  Not only do they contain
areas, especially at higher altitudes that do not conform to the
climatic characteristics generally assigned to the tropics but also
regions outside this belt have coastal areas or   HYPERLINK
"http://www.answers.com/topic/insular" \t "_top"  insular  climates that
may exhibit climatic conditions fitting properly in the tropics.  In any
event, the main feature associated with the tropics is not so much that
of heat but rather steady warm temperatures throughout the year.  Samson
(1986) defined a tropical climate as having temperature averages around
80.6°F (27°C), with the warmest month being only a few degrees higher
than the coldest and temperature differences between night and day, at
any given time, being greater than those between winter and summer, and,
finally, little variation in daylength, with the longest day being less
than thirteen hours long.  In comparison, the subtropics have hotter
summers and cooler winters and the humidity is generally lower. 
Daylength differences become greater with increased latitude.  The limit
for the subtropics is the   HYPERLINK
"http://www.answers.com/topic/isotherm" \t "_top"  isotherm  of 50°F
(10°C) average for the coldest month.  While hundreds of tropical and
subtropical fruits exist, but only some fifty are well known throughout
most of the world.  Major tropical fruits include banana and   HYPERLINK
"http://www.answers.com/topic/plantain" \t "_top"  plantain ,   
HYPERLINK "http://www.answers.com/topic/mango" \t "_top"  mango , and  
HYPERLINK "http://www.answers.com/topic/pineapple" \t "_top"  pineapple
, while minor tropical at present include for example abiu,   HYPERLINK
"http://www.answers.com/topic/atemoya" \t "_top"  atemoya , avocado,  
HYPERLINK "http://www.answers.com/topic/breadfruit" \t "_top" 
breadfruit , carambola,   HYPERLINK
"http://www.answers.com/topic/durian" \t "_top"  durian , guava,
jaboticaba,   HYPERLINK "http://www.answers.com/topic/jackfruit" \t
"_top"  jackfruit , langsat,   HYPERLINK
"http://www.answers.com/topic/litchi" \t "_top"  litchi , longan,
mangosteen,   HYPERLINK "http://www.answers.com/topic/papaya" \t "_top" 
papaya , passion  HYPERLINK
"http://www.answers.com/topic/tropical-and-subtropical-fruit" \l "#" \t
"_blank"  fruit , pulusan, rambutan,   HYPERLINK
"http://www.answers.com/topic/sapodilla" \t "_top"  sapodilla , and
soursop.  Various wild fruits belonging to diverse botanical families,
and at present are not yet cultivated commercially in any country and
are much in need of characterization, conservation, selection, and 
further breeding. 

	Major-category fruits are cultivated in most tropical and subtropical
countries, are well known in both local, and export/import markets. 
Minor fruits are not so extensively cultivated, and consumption and
trade tend to be more limited, both geographically and quantitatively. 
However, many are of considerable economic importance in their
respective regional markets, as is the case with   HYPERLINK
"http://www.answers.com/topic/carambola" \t "_top"  carambola , durian,
and mangosteen, which are major fruits throughout Southeast Asia. 

BOTANICAL ASPECTS OF PROPOSED TROPICAL FRUIT COMMODITIES:

	Tropical and subtropical fruits include not only woody plants, such as
the mango, but also   HYPERLINK
"http://www.answers.com/topic/herbaceous" \t "_top"  herbaceous  crops
like the banana and vines like the passionfruit.  Most botanical
families can claim to at least one species of tropical or subtropical
fruit, and list some 137 families (Martin, 1987, See Table 1).  Tropical
fruits are a botanically divers groups of fruits native to tropical and
subtropical regions of the world.  Tradionally tropical fruits were
consumed  and grown locally. 

	From the botanical point of view, a fruit is the structure developed
from flowers or inflorescences.  In most cases, the fruit consists only
of the developed   HYPERLINK "http://www.answers.com/topic/ovary" \t
"_top"  ovary , but it may include other parts of the flower, such as
the   HYPERLINK "http://www.answers.com/topic/pedicel" \t "_top" 
pedicel , sepal, or   HYPERLINK
"http://www.answers.com/topic/receptacle" \t "_top"  receptacle , or
even a portion of the seed   HYPERLINK
"http://www.answers.com/topic/stalk" \t "_top"  stalk .  As with
temperate crops, many different fruit types appear among the tropicals
and subtropicals, from single fruits, including berries, such as the
avocado; drupes such as the mango and olive; pomes such as the  
HYPERLINK "http://www.answers.com/topic/loquat" \t "_top"  loquat ;
capsules, such as the durian; nutlets, such as the lychee and the  
HYPERLINK "http://www.answers.com/topic/longan" \t "_top"  longan ; to
compound fruits, as in the typical syncarpium of the pineapple or even a
bunch of individual berries, as in the banana.  Botanically the date
fruit is a berry consisting of a single seed surrounded by a fibrous,
parchment-like endocarp, a fleshy mesocarp and the fruit skin
(pericarp).  The fruit is attached to the spikelet by a perianth (calyx
or cap).  It takes up to about 200 days from pollination to reach full
maturation stage.  To differentiate fruit crops from perennial
vegetables whose fruits are also eaten, it is necessary to keep in mind
that in a horticultural sense a fruit is something that is normally
eaten fresh and out of hand., but a number of exceptions exist, like the
breadfruit and the plantain, considered fruits by all but only  
HYPERLINK "http://www.answers.com/topic/palatable" \t "_top"  palatable 
when cooked, as if they were vegetables. 

	The potential for development of tropical fruits does not rely only on
consumption, since planting tropical fruits for   HYPERLINK
"http://www.answers.com/topic/agroforestry" \t "_top"  agroforestry  and
for ornamentals urban uses important factors.  Tropical countries like
Malaysia encourage and promote   HYPERLINK
"http://www.answers.com/topic/intercropping" \t "_top"  intercropping 
of suitable perennial fruits with compatible forest species (Anang and
Chan, 1999).  These considerations may involve research searching for
cultivars that can be oriented also toward wood or flower production.  

	Unlike most crop groups that are based on a family or fruit type such
as the Pome fruits  and Stone fruits that are members of the Rosaceae or
Rose family, the proposed Tropical and subtropical fruit edible peels
are representative of thirty-four plant families (Table 1).  The most
common plant tropical fruit family is the Myrtaceae commonly called the
myrtle family and contains feijoa, guava, jaboticaba, wax jambu, and
others.  

Table 1.  Botanical Families of the Proposed Tropical and Subtropical
Edible Peel Crop Group (Currently commodities in bold are the best known
world-wide).

Botanical Family	Commodity

Anacardiaceae	Açaí; Almondette; Ambarella; Cajou, fruit; Cashew apple;
Chirauli-nut; Imbu; Kaffir-plum; Marian plum; Malayan mombin; Purple
mombin, Yellow mombin

Apocynaceae	Carandas-plum; Karanda; Mangaba; Natal plum

Arecaceae	Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm
coconut; Jelly palm; Patauá; Peach Palm 

Berberidaceae	Agritos

Boraginaceae	Fragrant Manjack

Burseraceae	Chinese olive, black; Chinese olive, white

Caricaceae	Babaco; Mountain papaya

Chrysobalanaceae	Cocoplum 

Clusiaceae	Imbé

Combretaceae	Kakadu plum

Cunoniaceae	Davidson's plum

Ebenaceae	Black persimmon; Japanese persimmon

Elaeocarpaceae	Ceylon olive 

Ericaceae	Arbutus Berry 

Fabaceae	Carob; Tamarind

Lamiaceae	African plum 

Malpighiaceae	Acerola; Ciruela verde; Mountain cherry; Nance

Meliaceae	Sentul

Moraceae	Breadnut; Fig; Kwai muk; Monkeyfruit

Muntingiaceae	Jamaica-cherry

Myricaceae	Bayberry, Red

Myrtaceae	Arazá; Cabeluda; Cambucá; Cherry-of-the-Rio-Grande; Feijoa;
Grumichama; Guabiroba; Guava; Guava berry; Guava, Brazilian ; Guava,
Cattley;  Guava, Costa Rican; Guava, Para; Guava, purple strawberry;
Guava, strawberry; Guava, yellow strawberry; Guayabillo; Jaboticaba;
Jambolan; Monos plum; Pitomba; Pomerac; Rose apple; Rumberry;
Sete-capotes; Surinam cherry; Uvalha; Water apple; Water pear; Water
berry; Wax jambu

Oleaceae	False sandalwood; Olive

Oxalidaceae	Bilimbi; Starfruit

Phyllanthaceae	Bignay; Indian gooseberry; Otaheite gooseberry;
Kapundung; Rambai; 

Pittosporaceae	Appleberry 

Podocarpaceae	Illawarra plum

Polygonaceae	Sea grape

Rhamnaceae	Indian jujube

Rubiaceae	Borojó, Noni

Rutaceae	Lemon aspen; Silver aspen

Salicaceae	Abyssinian  gooseberry; Ceylon gooseberry, Ceylon; Governor's
plum; Indian-plum; Plum-of-Martinique; Rukam

Sapotaceae	Ceylon iron wood 

Zygophyllaceae	Desert-date



ORIGIN AND HISTORY OF TROPICAL AND SUBTROPICAL FRUIT CULTIVATION: 

Areas of Origin and Spread:

	Many of the tropical fruits were domesticated over 2,000 years ago. 
Although most of the continents, including the islands throughout the
Pacific, have contributed tropical and subtropical fruits, most of the
best-known ones came from the tropical and subtropical regions of
America (for example, papaya, avocado, pineapple,   HYPERLINK
"http://www.answers.com/topic/guava" \t "_top"  guava ) and Asia (for
example, banana, and litchi).  The only important fruit native to the
African continent is the date. Europe, with no tropical and limited
subtropical areas, has none. 

	Spreading of tropical fruits to the regions surrounding their areas of
origin probably began early, as soon as humans realized their value in
terms of nutrition and the variety they could add to the primitive diets
of the time.  The potential of some species to provide not only food but
also shelter or clothing (some types of banana), wood, and medicine
hastened their distribution. 

	An example is the mango that was native to the Indo-Burma region, and
by the end of the fourth century, it had spread to all the tropical
countries of Southeast Asia.  Crops from the Americas are not as well
documented, but archaeological findings have shown connections between
the cultures of Mexico and Peru dating as far back as 1000 BCE, giving a
solid opportunity for some tropical and subtropical fruits to spread
around the warmer American lands. 

	Soon after the European discovery of America, the Old and New Worlds
rapidly exchanged crops.  The banana carried to Santo Domingo from the
Canary Islands in 1516, which were a routine last port of call for
European ships facing an Atlantic crossing.  After Columbus's voyages,
expeditions explored all corners of the world, and where the ships went,
food went also, to say nothing of   HYPERLINK
"http://www.answers.com/topic/tasty" \t "_top"  tasty  fruits and easily
propagated species.  Between 1500 and 1650   HYPERLINK
"http://www.answers.com/topic/tropical-and-subtropical-fruit" \l "#" \t
"_blank"  Portuguese  sailors connected Brazil and the Cape of Good
Hope, touching Goa, Malacca, the   HYPERLINK
"http://www.answers.com/topic/spice-islands" \t "_top"  Moluccas ,
Canton, and Macao, trading from there with Japan and Formosa.  The
Spanish Manila galleon route dominated shipping from 1565 to 1815, in
the seas between the Philippines and Mexico. Dutch, British, and French
voyagers were also important in spreading tropical fruits around the
world. 

	No hard and fast rule explains why some fruits spread quickly
throughout the world while others remain limited in scope even in the
twenty-first century.  Several factors may be involved, among them crop
adaptability, shelf life, ease of propagation (including the capacity to
survive long voyages), size of the plant, multiplicity of uses (other
than as fresh fruit such as medicinal), and taste acceptance. 

	The excellent taste of the pineapple, the long-lasting viability of the
plant's suckers as planting material, and the rapidity with which it
produces fruit all account for its prompt appearance in Europe in
glasshouses and India as early as 1548.  Similar considerations apply to
the banana and the papaya and even to woody perennial trees like the
mango or the guava, which soon spread throughout the tropics and
subtropics, even though their size precluded cultivation in greenhouses
outside these areas.  On the other hand, true tropical trees are usually
demanding in climate and in some cases are difficult to propagate.  The
mangosteen, rambutan, and durian have remained confined almost
exclusively to their area of origin in Southeast Asia.  

	The origin of the cashew apple is northeastern Brazil in the region
between the Atlantic and Amazon rainforests.  This area is a dry forest
or savannah-woodland habitat.   Portuguese explorers first took the
cashew from Brazil to India and then to Mozambique Africa in the 16th
century.  From these two areas, the cashew spread to other parts of East
Africa and Angola, as well as throughout southeastern Asia and northern
Australia.  It is likely that Spanish explorers spread the plant to
Central America and the Caribbean basin.  Cashews were first imported to
the United States from India in the early part of the 20th century. 
While cashew nut is an important item of commerce, however, in the past
the cashew apple was of primary interest, not the nut.  There are areas
of the Caribbean, South and Central America and East Africa, where trees
grow solely for local cashew apple consumption. 

Figure 1. Cashew apple and nut. 

 

	The members of this proposed crop group have similar uses, and all are
consumed fresh or consumed cooked or raw in various recipes including
salads, jellies, and juices.  They are also used fresh or in a
dehydrated form.  Some of these tropical fruits also have medicinal
properties.  The most widely grown edible peel tropical and subtropical
fruits in the world with largest acreages will be the representative
commodities for the new crop group.

Commercialization and Trade

	Many tropical and subtropical fruits are no longer exotic products in
world markets, but have become firmly established with guaranteed supply
and reasonable prices.  Guava, starfruit, lychee, mangosteen,
passionfruit, and rambutan have experienced notable development.  The
main importers of most of these tropical and subtropical fruits are the
European Union, the United States, Japan, Canada, and China. 

	Exports of fresh fruits are mainly by ship or surface transport. 
Postharvest techniques for extending the shelf life of most tropical and
subtropical fruits have been mastered, and refrigerated boats (some with
controlled atmosphere installations) move these commodities from
production countries to their ultimate markets with ease.  A small
proportion of the tropical fruits, particularly pineapple, mango, and
papaya, are transported by air, either destined specially for  
HYPERLINK "http://www.answers.com/topic/gourmet" \t "_top"  gourmet  or 
 HYPERLINK "http://www.answers.com/topic/niche" \t "_top"  niche 
markets or for celebrations at certain times of the year, such as
Christmas and New Year's, when they command higher prices.  Some of the
minor crops, still considered exotics, like the mangosteen and the
rambutan, have a more difficult postharvest life and have to be exported
by air. 

	Many countries from virtually all the continents have designated
specific areas for production of fruits destined purely for export. 
These countries include India, Malaysia, Thailand, and China in Asia;
the Philippines and Australia in Oceania; South Africa and Ivory Coast
in Africa; Mexico, Brazil, the United States, Peru, Costa Rica, and
Chile in North and South America; Spain in Europe; and Israel. 

	While banana, olive, and pineapple have a long history of international
trade, the avocado trade only began in the 1970s.  The mango did not
become a well-known fruit (from a consumption point of view) until the
1990s, with Mexico as the leading exporter.  Several of the tropical
fruits could become very popular in the future with consumer demand such
as açaí, cashew apple, Japanese perimmon, and tamarind.

	There are several organizations and horticultural societies at national
and international levels dedicated to particular tropical or subtropical
fruits.  Their members include growers, researchers and academics,
handlers, traders, and consumers.  The Intergovernmental Group on
Bananas and on Tropical Fruits, under the   HYPERLINK
"http://www.answers.com/topic/auspices" \t "_top"  auspices  of the Food
and Agriculture Organization of the United Nations (FAO), meets every
two years to discuss issues related to marketing and trade.  

	One specific crop is the development of dates as a major crop.  The
date palm has been cultivated in the Middle East since ancient times. 
The date palm is adapted to areas with long, very hot summers with
little rain, low   HYPERLINK "http://www.answers.com/topic/humidity" \t
"_top"  humidity , and abundant underground water.  These conditions are
common to oasis and river valleys in the   HYPERLINK
"http://www.answers.com/topic/arid" \t "_top"  arid  subtropical deserts
of the Middle East, the area of origin of the date palm.  This is the
"Fertile Crescent," where agriculture is thought to have arisen.  The
date palm has been cultivated in this area since about 7000 B.C.E., and
was possibly one of the first crops domesticated.  By 2000 B.C.E., date
palm culture had already spread to Arabia, Egypt, North Africa, and
western India. 

	People undoubtedly used date palms or their wild progenitors even
before actual cultivation began.  The dried fruits were easily stored
and transported after leaving the oasis.  Date palms also supplied
building material, fiber, fuel, animal feed, honey (syrup), and wine. 
In the early twenty-first century, the Middle East is still the center
of date production and consumption.  The largest producers of dates are
Egypt, Iran, Iraq, and Saudi Arabia.  Production of dates is highly
specialized and labor-intensive.  There are great variations in date
growing practices: from traditional oasis culture to modern industrial
plantings.  The United States has led the way in mechanization of date
production, and this practice is spreading to other countries as they
modernize.  There are thousands of local varieties of dates grown in the
Middle East.  Other countries have a more limited number of varieties
derived from a few importations.  

GROWTH AND DEVELOPMENT OF THE TROPICAL AND SUBTROPICAL FRUIT CROPS:

	Understanding how the tropical and subtropical fruit crops grow and
develop is a key part of developing a pest control strategy for optimum
fruit yield and quality and a helpful reference for analysis of residue
field trials by EPA scientists.  Proper timing of pesticide
applications, based on crop growth stage and pest growth cycle can
improve a product’s efficacy, prevent crop injury, and yield losses. 
Pesticide labels often use crop growth stages and codes to identify when
to apply a pesticide, and State Extension pest control recommendations
and spray schedules are based on these distinct growth stages.  Rarely,
if ever, will a grower need to apply treatments at all of the key growth
stages shown for a given fruit.  The number, distribution, and content
of needed treatments will vary between the major tropical fruit growing
regions of the world and within any given region and are dependent on
pest pressures, which reduce the yield, quality, and marketability of
the fruit.  

	

	Some of the internationally recognized growth stages for the tropical
and subtropical fruit edible peel are represented by the olive, are
listed as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and
Chemical industry), and are shown in Table 2.  In biology, the
BBCH-scale for olive describes the   HYPERLINK
"http://en.wikipedia.org/wiki/Phenology" \o "Phenology"  phenological 
development of   HYPERLINK "http://en.wikipedia.org/wiki/Olive" \o
"Olive"  olive trees  using the   HYPERLINK
"http://en.wikipedia.org/wiki/BBCH-scale" \o "BBCH-scale"  BBCH-scale . 
They are based on the principal growth stage such as leaf development,
flowering, and fruit development, and they list a standard BBCH Code for
each stage as well as a description of each code.  The selected growth
stages are also essential for identifying the propose timings to scout
pest problems for control of these pests and for applications of
pesticides as part of an integrated pest management program (IPM).  

Table 2.  Selected Principal Growth Stages for Olive, A Representative
Commodity Tropical and Subtropical Fruit – Edible Peel Group.  BBCH
Identification Codes (Adapted from   Meier, 1994). 

BBCH Code 	Principal Growth Stage	General Description

00	Bud development	Foliar buds at the apex of shoots grown the previous
crop-year are completely closed, sharp-pointed, and stemless and ochre
colored. 

01	Bud development 	Foliar buds start to swell and open, showing the new
foliar primordial. 

03	Bud development	Foliar buds lengthen and separate from the base. 

07	Bud development	External small leaves open, not completely separated,
remaining joined by apices.

09	Bud development 	External small leaves open, not completely
separated, remaining joined ny apices.

11	Leaf development	First leaves completely separated. grey-greenish
colored.

15	Leaf development 	The leaves are separated without reaching their
final size. First leaves turn greenish on the upper side.

19	Leaf development 	Leaves get the typical variety size and shape.

31	Shoot development	Shoots reach 10% of final size.

33	Shoot development	Shoots reach 30% of final size.

37	Shoot development	Shoots reach 70 % of final size.

50	Inflorescence emergence	Inflorescence buds in leaf axils are
completely closed. They are sharp-pointed, stem less and ochre-colored.

51	Inflorescence emergence	Inflorescence buds start to swell on its
stem.

52	Inflorescence emergence	Inflorescence buds open. Flower cluster
development starts.

54	Inflorescence emergence	Flower cluster growing.

55	Inflorescence emergence	Flower cluster totally expanded. Floral buds
start to open.

57	Inflorescence emergence	The corolla, green-colored, is longer than
calyx.

59	Inflorescence emergence	The corolla changes from green to white
color.

60	Flowering	First flowers open.

61	Flowering	Beginning of flowering: 10% of flowers open.

65	Flowering	Full flowering: at least 50% of flowers open.

67	Flowering	First petals falling.

68	Flowering	Majority of petals fallen or faded.

69	Flowering	End of flowering, fruit set, non-fertilized ovaries fallen.

71	Development of Fruit	Fruit size about 10% of final size.

75	Development of Fruit	Fruit size about 50% of final size. Stone starts
to lignified (it shows cutting resistance).

79	Development of Fruit	Fruit size about 90% of final size. Fruit
suitable for picking green olives.

80	Maturity of fruit	Fruit deep green color becomes light green,
yellowish.

81	Maturity of fruit	Beginning of fruit coloring.

85	Maturity of fruit	Increasing of specific fruit coloring.

89	Maturity of fruit 	Harvest maturity: fruits get the typical variety
color, remaining turgid, suitable for oil extraction.

92	Senescence	Overripe: fruits lose turgidity and start to fall.



Growth Stages of the Date:

	The date palm fruits develop and mature in stage and color that
distinguish each variety.  Botanically the date fruit is a berry
consisting of a single seed surrounded by a fibrous, parchment-like
endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is
attached to the spikelet by a perianth (calyx or cap).  It takes up to
about 200 days from pollination to reach full maturation (tamar stage). 
During its formation and ripening, the fruit passes through a number of
distinct phases, each of them distinguished by one or more particular
characteristics.  The following terms for these development stages are
‘Kimri’, ‘Khalal’, ‘Rutab’, and ‘Tamar’ (See Figure 3). 
The ‘Kimiri’ is the growing stage where the fruit is green,
immature, still developing, and not full size.  The ‘Khalal’ is the
growing stage at which the fruit attains their maximum size and are
yellow or red.  The ‘Rutab’ is the stage from the time the fruit
begins to soften at their tips until they are cured.  The ‘Tamar’ is
the fully cured or dried stage of the fruit when it will not ferment and
sour.  Another characteristic of variety maturity is the fruit shape,
which is most distinct in the khalal stage as difference in shape,
diminishes as the fruit matures.  The variety of shapes for the four
main cultivars in California is ‘Deglet Noor’ and ‘Medjool’ are
oblong-ovate; ‘Zahidi’ is obovate; and ‘Khadrawy’ is oblong or
oblong elliptical in shape.  

Figure 3. Formation and Ripening of the Dates (FAO, 1993)

 

  

 



Specifically, these models help to understand the development of the
date through four stages named by their Arabic denominations:
‘kimri’, ‘khalaal’, ‘rutab’ and ‘tamar’.  Hababauk is
the term used for the female flower and the period just after
pollination when the young fruit is still creamy white before gradually
turning green at the ‘kimri’ stage.  At the ‘kimri’ stage, there
is a rapid increase in size, weight, and reducing sugars; it is the
period of highest acid activity and moisture content (up to 85%).  All
factors level off at the end of this stage when the fruit starts to turn
yellow (or red according to variety).  At this point, the date seed
could already germinate and the fruit is botanically mature.  At the
‘khalaal’ stage, weight gain is slow but sucrose content increases,
moisture content goes down, and tannins will start to precipitate and
lose their astringency.  In some varieties this latter process evolves
rapidly, which makes them already palatable at the ‘khalaal’ stage,
and one could speak of commercial maturity for this type of fruit at
this stage.  Usually the tips of the fruit starting to turn brown, the
rutab stage sets in which is characterized by a decrease in weight due
to moisture loss, a partial inversion of sucrose into invert sugar and a
browning of the skin and softening of the tissues.  The moisture content
goes down to about 35% and the dates at this stage are sold as fresh
fruit.  Only when the dates ripen further on the palm will they turn
into tamar, climatic conditions permitting, characterize by a moisture
content at which the date is self-preserving.  The upper limit for the
date to be self-preserving lies at around 24 - 25%.  Dates distinguish
themselves therefore from most other fruit in that they have a botanical
maturity and at least three distinct commercial maturation levels, the
sweet ‘khalaal’, the ‘rutab’, and the ‘tamr’ stage.   The
date goes from one extreme of moisture content (85% at the early
‘kimri’ stage) to another (5 – 10 % in dry desert dates.  In
between there are several levels of moisture, i.e. about 50 – 60 % for
sweet ‘khalaal’, about 35 - 40% for ‘rutab’, around 24% for
entering the zone of self-preservation, and about 20% at which a large
amount of dates are marketed because they are safe to store but have
still retained a pliable and attractive texture.  The practical and
commercial subdivision of dates in "soft", "semi-dry", and "dry", based
on their external qualities of texture and pliability at the ‘tamar’
stage, is seemingly correlated to increasing sucrose content, with the
Deglet Noor and to a certain extent the Zahdi as exceptions, the latter
one also sometimes classified as a dry date.  Moisture and fiber content
are expected to play a role in determining whether a date is "soft",
"semi-dry" or "dry" and some examples are given in Table 3. 

Table 3.  Sugar content of soft, semi-dry and dry dates (FAO, 1993). 

Stage:

Cultivar	% Moisture 

(fresh weight)	Total sugar 

% on dry weight basis 	Reducing sugars 

% on dry weight basis 	Sucrose 

% on dry weight basis 

Soft: 

Barhee

Khadrawy	37.3

24.4	84.8 

82.2 	84.8 

82.2 	0

0

Semi-dry:

Deglet Noor

Dayri

Zahdi	24.1 

22.2 

13.6 

- 	77.1

75.7 

78.2 

82.0	38.6 

70.4 

70.7 

64.6 	38.5 

5.3

7.5

17.4

Dry: 

Kinta	15.5	73.0 - 80.0 	40.9 - 35.0 	32.1 - 45.0



CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF TROPICAL AND
SUBTROPICAL FRUIT TO CERTAIN REGIONS: 

	As stated previously, under the “Definition of Tropical and
Subtropical Fruit Heading” growing regions in the tropic is considered
a region of the earth by the equator.  It is limited in   HYPERLINK
"http://en.wikipedia.org/wiki/Latitude" \o "Latitude"  latitude  by the 
 HYPERLINK "http://en.wikipedia.org/wiki/Tropic_of_Cancer" \o "Tropic of
Cancer"  Tropic of Cancer  in the northern hemisphere and the  
HYPERLINK "http://en.wikipedia.org/wiki/Tropic_of_Capricorn" \o "Tropic
of Capricorn"  Tropic of Capricorn  in the southern hemisphere.  The
subtropics are the   HYPERLINK
"http://en.wikipedia.org/wiki/Geographical_zone" \o "Geographical zone" 
geographical  and climatic zone of the earth immediately north and south
of the   HYPERLINK "http://en.wikipedia.org/wiki/Tropics" \o "Tropics" 
tropical  zone, which is bounded by the   HYPERLINK
"http://en.wikipedia.org/wiki/Tropic_of_Cancer" \o "Tropic of Cancer" 
Tropic of Cancer  and the   HYPERLINK
"http://en.wikipedia.org/wiki/Tropic_of_Capricorn" \o "Tropic of
Capricorn"  Tropic of Capricorn , at   HYPERLINK
"http://en.wikipedia.org/wiki/Latitude" \o "Latitude"  latitudes 
23.5°N and 23.5°S.  The term "subtropical" describes the   HYPERLINK
"http://en.wikipedia.org/wiki/Climate" \o "Climate"  climatic   
HYPERLINK "http://en.wikipedia.org/wiki/Region" \o "Region"  region 
found adjacent to the tropics, usually between 20° and 40° of latitude
in both hemispheres.   Strictly speaking, the tropics extend between the
Tropics of Cancer and Capricorn, at 23° north and south of the equator.
However, agronomically, these boundaries are too rigid.  Not only do
they contain areas, especially at higher altitudes that do not conform
to the climatic characteristics generally assigned to the tropics but
also regions outside this belt have coastal areas or   HYPERLINK
"http://www.answers.com/topic/insular" \t "_top"  insular  climates that
may exhibit climatic conditions fitting properly in the tropics. 
Specific climate and soil information is discussed below for each
tropical and subtropical fruit.  

Açaí:

	Açaí grows best in tropical flooded lowlands under shady rainforest
canopies and tolerates firm land.  Forms extensive stands in swampy
forests, the Amazon estuary, and along rivers in the rainforest, and
grows close to the coast.  Prefers organic acidic soil, high humidity,
and warm tropical climates where the temperature does not drop below 10
° C (50 ° F).  It is not tolerant of dry conditions.  Propagation is
by seed, and seeds should be air-dried for several days after being
removed from the fruit and stored in plastic bags at room temperature
for a short period.  Germination occurs in 4 to 8 weeks.  

Acerola:

	Acerola requires hot tropical lowlands with medium to high rainfall and
rainfall of 175 centimeters (69 inches) per year is beneficial to growth
and fruiting.  Temperatures of 15 to 32 ° C (59 to 90° F) are
beneficial.  Thrives in warm climates at sea level, and tolerant of
seasonal dry periods and a variety of well-drained soils.  It is not
tolerant of frost and temperatures below 7 °C (45 °F) for long
periods.  Shading increases leaf size and decreases ascorbic acid levels
in fruit.  Cross-pollination is needed for good fruit production. 
Propagation is by seed, cuttings, layering and grafting.  Seeds are not
recommended for production purposes, since there is such high genetic
variability.  Propagation by cuttings is more preferred, and cuttings
should be 20 to 25 centimeters (8 to 10 inches) long and 0.64 to 1.3
centimeters (0.3 to 0.5 inch) in diameter.  With rooting hormone,
cuttings root in 6 weeks, and then transplanted during the rainy season.
 Plants should be spaced 3.7 by 4.6 meters (12 by 15 feet) to 5.5 by 5.5
meters (18 by 18 feet) and fertilized with 15 grams (0.5 ounce) of a
complete fertilizer.  The tree can be pruned and trained to a single
trunk.  Irrigation is required for proper growth and fruiting. 
Currently, the plant is not heavily cultivated.  

African plum:

	The African plum grows in fields, coastal deciduous woodlands,
savannah, secondary forests, dry forests, riverbanks, lowland forests,
fallows, alluvial soils, and wetter areas at low elevations in Western
and Eastern Africa.  It flourishes from sea level to 1,850 meters (6,070
feet).  Requires a high water table, a mean annual temperature of 10 to
30 °C (50 to 86 °F), and a mean annual rainfall of 75 to 200
centimeters (30 to 79 inches), and tolerates a variety of soil
conditions.  Propagation methods include seed, coppice, and root
suckers; seeds require a long time to germinate and fire may help break
the seed coat.  Pruning and coppicing aid optimum tree shape.  

Agritos:

	Agritos is propagated by seed, suckers, and leaf cuttings in autumn. 
It grows in a variety of habitats including flat pastureland, lower
alluvial flats, drainage channels, mesa sides, and dry, stony hills.  It
prefers a semiarid climate with plenty of sun and a variety of dry,
well-drained soils.

Almondette

The almondette is grown for its fruits in the hot topical-monsoon
climate in dry, open deciduous tropical forests containing yellow
sandy-loam soils.  It grows up to an elevation of 500 meters (1,640
feet).  Propagation is by seed, rooting cuttings and tissue culture.  

Ambarella

Ambarella grows well in the warm subtropics and tropics in hot, tropical
lowlands and full sun, and prefers a monsoon climate.  Tolerant of all
types of well-drained soils, shade, drought and elevations up to 700
meters (2,300 feet).  Trees grown in shade produce little fruit it is
not tolerant of frost.  Requires sheltered locations.  Propagation is by
seed, large hardwood cuttings, grafting, and shield budding, or air
layering.  Seeds take 1 - 2 months to germinate.  It takes 4 to 5 years
to bear fruit from seed or 2 to 3 years from cuttings.  

Appleberry:

The appleberry grows in coastal heath to forest and inland areas and it
prefers sandy or loamy well-drained acidic moist soil.  Grows in
semi-shade or sun.  Hardy to USDA Zone 8.  Propagation is by seed, tip
cuttings, and layering.

Arazá:

The arazá grows wild and are cultivated on small properties throughout
the basin of the Amazon.  Plants are beginning to become domesticated. 
Grows in well-drained, rich, loamy soils; tolerates poor clay oxisols. 
Requires an elevation of 0 to 650 meters (0 to 2,133 feet), a mean
temperature of 26 ° C (79 ° F), and an annual rainfall of 200 to 260
centimeters (79 to 102 inches).  Propagation is by seed.  For
cultivation, seedbeds are established in the shade with seeds are
planted 2 cm (0.8 inch) apart and lightly covered.  Germination is not
uniform and takes up to 80 days.  Seedlings remain in the bed until they
reach a height of 7 to 10 centimeters (3 to 4 inches).  The plants are
then transplanted into polyethylene bags filled with soil and manure and
placed into a nursery, and stay in bags for one year in the shade and
are then planted out on the final site, spaced 3 x 3 meters (10 x 10
feet) apart and fertilized with mature.

Arbutus berry:

	Arbutus berry grows in woodlands, scrub and rocky hillsides on
well-drained soils.  Hardy from USDA Zones 8B through 11.  Requires part
shade/part sun to full sun; tolerates well-drained, dry acidic and
alkaline soils including clay, loam and sand.  Seeds and cuttings
propagate it.  Arbutus berry is cultivated on a small scale in the south
of France for fruit production.

Babaco:

	The babaco trees prefer warm, protected sunny locations with light,
fertile well-drained soil and grown in cool, subtropical climate. 
Prefers temperatures of 15 to 20 ° C (59 to 68 ° F), at least 4.5
hours of sunlight, rainfall of 60 to 130 centimeters (24 to 51 inches),
and slightly acidic or neutral (pH 6.5 to 7) sandy clay soils rich in
organic matter.  Most cold-tolerant plants are in this genus.  Grown at
2,000 to 3,000 meters (6,562 to 9,843 feet) in Ecuador.  It is not
tolerant of wind or heavy frost.  Propagated by cuttings from 2 year old
plants and cuttings should be 25 to 30 centimeters (10 to 12 inches)
long and 4 to 6 centimeters (1.6 to 2.4 inches) in diameter.  Rooting
occurs in 10 weeks and cuttings may become producing plants within one
year.  Grown commercially in Australia and New Zealand for export; grown
in greenhouses in Israel and the Middle East.  Cultivated in Ecuador
since before the arrival of the Europeans.  The field is deeply plowed
before trees are planted.  Trees are planted in double rows or triangles
at a planting density of one plant per 1.5 square meters.  Side shoots
should be removed for high quality fruiting.  After 4 to 6 months of
production, trees should be cut back to just above the soil line.  The
plant can only be used for four production cycles.  Frequent irrigation
and fertilization every three months are needed.  

Bacaba palm:

	The bacaba palm grows in a tropical climate with sun to partial shade
conditions and prefers a moist, sandy, well-drained area.  It grows well
in flooded and non-flooded areas in rainforest ecosystems and may form
high-density stands.  Adapts to forests and new grasslands and requires
well-distributed annual rainfalls of 150 to 300 centimeters (59 to 118
inches).  It thrives in USDA Hardiness Zones 9B to 11.  Tolerant of high
temperatures, fire, poor, heavy clay oxisols of the Amazon, and 2 to 4
months of dry season.  It does not tolerate water logging.  Propagated
by seeds with germination occurring in 4 months.  Seedlings will
tolerate heavy shade.  

Bacaba-de-leque:

Bacaba-de-leque grows in a tropical or warm subtropical climate in sunny
conditions.  Prefers moist, well-drained soils and conditions below 350
meters (1,148 feet).  Grows best on sandy soils of seasonal dry land
forests in Southeastern Amazonas and the transitional vegetation of the
savannas.  Plants are propagated by seed, with germination taking 2 to 4
months.  

Bayberry, Red;

The red barberry is grown in tropical to temperate climates.  Annual
temperatures should be greater than 14 °C (57 °F) and annual rainfall
should be 130 to 170 centimeters (51 to 67 inches).  The tree requires
any moist, lime-free loam or peat well-drained soil and an open location
in sun or light shade.  Prefers sandy loams to clay soils and a pH of 4
to 5.5.  In China, most fruit grows on hillsides and slopes.  Tolerates
winter temperatures of 2 to -9 °C (16 to 36 °F), less-fertile soils
and shade, but it does not tolerate wind.  Propagated is by seed,
grafting, cuttings, layering and suckers.  Stratified seed should be
planted during the early winter.  Germination occurs during the spring. 
In mid- to late spring, seedlings are transplanted.  For commercial
purposes, 600 trees per hectare are planted.  Fertilizers are applied
three times per year to aid growth.  Trees should be pruned during the
spring and fall.  Fruit is highly perishable, and has a storage life of
9 to 12 days at 0 to 2 °C (32 to 36 °F) or 1 to 2 days at 20 °C (68
°F).  The tree can remain in production for up to 30 years.  The major
area of production is Southeastern China.  

Bignay:

The bignay trees thrive from sea level to 1,200 meters (4,000 feet) in
full sun to partial shade and are spaced 12 to 14 meters (40 to 45 feet)
apart.  One male tree is planted for every 10 to 12 female trees. 
Propagation is by cuttings, grafting or air layering.

Bilimbi:

The bilimbi is cultivated in tropical to warm subtropical lowland
locations throughout the world.  Requires full sun, rich, moist,
well-drained soil, and yearly evenly distributed precipitation with a 2
to 3 month dry season.  It is hardy in Zones 9B to 11.  Tolerant of a
number of soils, but not tolerant of frost and drought.  Less wind and
cold tolerant than the starfruit.  Propagated by seeds, grafting,
cuttings, and air layering.  

Borojó:

The borojó is cultivated in humid rainforests as a understory tree with
rainfall up to 40 cm per year and average temperature of 26 °C and high
humidity (over 85%).  It is adapted to Warm tropical lowlands with heavy
soils.  Propagation is by seed with germination in 20 - 45 days.  

Breadnut:

The breadnut requires a hot, humid to sub-humid tropical climate with a
seasonal dry period and full sun or bright shade.  Grows in tropical
forests or dry limestone woodlands.  Prefers annual rainfalls of 60 to
400 centimeters (24 to 157 inches), elevations of sea level to 1,000
meters (3,281 feet), temperatures of 15 to 37 ° C (59 to 99 ° F), and
a mean annual temperature of 27 °C (81 °F).  Grows best in
well-drained, fertile soils with high organic matter.  Adapts to shallow
calcareous or rocky soils and acid ultisols poor in nutrients and rich
in organic matter.  Tolerant of a variety of soil conditions, a pH from
6.8 to 8.2, short and light frosts, salt spray, shade, droughts, and
seasonal flooding.  Propagation is by seed, cuttings, or air layers. 
Seeds should be soaked in water for 24 hours before planting into
containers.  Germination occurs in 28 days.  After seedlings reach 30 to
50 centimeters (12 to 20 inches) tall, trees are planted 10 by 10 meters
(33 by 33 feet) apart in the field.  

Cabeluda:

The Cabeluda requires a tropical, humid climate with moist, fertile soil
and full sun or partial shade.  The tree is fairly cold tolerant and can
withstand temperatures up to -3 °C (27 °F), and is propagated by seed.

Cajou, fruit:

The cajou, fruit grows in hot, humid tropical lowlands, dryland forests,
flood plains, and the non-flooded areas of the rainforest; sometimes
found on the high flood plains where the soils are briefly waterlogged. 
Prefers clay soils, mean annual temperatures of 28 °C (82 °F), annual
rainfalls of 200 centimeters (79 inches), and elevations up to 300
meters (984 feet).  It requires hot, humid tropical conditions. 
Propagation is by seed, with germination occurs in 6 to 8 days.  

Cambucá:

Cambucá grows in hot, rainy regions with temperatures ranging between 9
to 42 °C (48 to 108 °F) and annual rainfall around 200 centimeters (79
inches): well adapted to many different cooler and drier climates. 
Propagation is by seeds and remains viable for no more than one week
when kept dried or four weeks when preserved in moss.  Seeds are covered
with 0.5 to 1 centimeters (0.2 to 0.4 inch) of soil and watered 2 times
per day.  Sprouting occurs in 2 to 5 months.  Seedlings are planted 8
meters (26 feet) apart in an area protected from sun and wind 10 to 12
months after germination when they are 40 to 50 centimeters (16 to 20
inches) high.  Mature trees prefer a deep, rich, well drained soil in
full sun.  Young trees need pruning regularly. 

Carandas plum:

Carandas plum requires a hot climate with low rainfall.  Grows at forest
edges, in forests, woodlands, coastal thickets, rocky hillsides, in clay
soils including black cotton soils, and in dry and moist low and
midlands at elevations of 1,500 to 2,500 meters (4,921 to 8,202 feet). 
Propagation is by seed and cuttings and is consumed as a famine food.

Carob:

Carob grows throughout the Mediterranean region in the warmest areas
near the coast in sandy, well-drained loam; prefers warm temperatures
and subtropical areas: slightly hardier than the sweet orange.  Ideal
precipitation for fruit set is 35 centimeters (14 inches), while higher
yields are obtained with precipitation of 50 to 55 centimeters (20 to 22
inches).  Pods should not be exposed to rain after turning brown. 
Tolerates a number of soils including rocky hillsides, deep sand or
heavy loam that is well-drained, drought, mild and dry areas with poor
soils, and hot and humid coastal areas, but does not tolerate acid or
wet soils.  Young trees suffer frost damage; mature trees can survive a
temperature drop to -6.7 °C (20 °F).  Propagated by seeds, budding,
cuttings, and grafting.  Seeds must be scarified and soaked before
planting.  Swollen seeds are planted in flats and when the second set of
leaves is produced, plants are transferred to pots.  When 30 centimeters
(12 inches) tall, plants are transplanted to nursery rows and spaced 9
meters (30 feet) apart.  Pruning and fertilization aid yield.  It is
cultivated for seeds and pods.  

Cashew apple:

Cashew apple fruit grows in moist, warm temperate to very dry tropical
conditions.  It can tolerate annual precipitation of 7 to 20 cm (28 to
80 inches), average annual temperatures of 24 to 28 °C (75 to 83 °F)
and a relative humidity of 65 to 80%.  Cashew trees are well adapted to
many well-drained soil types and trees growing in light sand and
limestone soils produce satisfactory yields.  Tolerant of deep,
well-drained, sandy, poor soils; requires a pH of 4.5 to 6.5.  Drought
tolerant and high rainfall and humidity favor diseases, but it has cold
tolerance.  Propagation is by seed that is planted directly in the
field.  For commercial purposes, plants are spaced 6 to 11 meters (20 to
35 feet) apart.  

Ceylon iron wood:

Ceylon iron wood trees grow wild in dry evergreen forests in India:
cultivated on a small scale in gardens, especially near big cities where
there exists a good market for the fruits.

Ceylon olive:

Ceylon olive is grown as a sub-canopy tree in evergreen to
semi-evergreen forests up to 1600 meters (5,249 feet).  It thrives in
the moist, low country, and is propagated by seed.

Cherry-of-the-Rio-Grande

Cherry-of-the-Rio-Grande grows in tropical to subtropical conditions in
a variety of soils.  Slightly acid soils are preferred ad requires full
sun.  It is not tolerant of drought.  Large amounts of water are
required during bloom and fruit development.  Mature trees tolerate
temperatures down to -6 °C (21 °F).  Propagation is by seed and
grafting.  Fruit production occurs in 4 to 5 years from seed. 
Established trees require a fertilizer at least three times a year. 
Thrives in USDA Zones 9 to 11.

Chinese olive, black:

The black Chinese olive grows in forests at 500 to 1,300 meters (1,640
to 4,265 feet).  Cultivated for food in southern China (Kwangsi,
Kwangtung, Fukien, and Szechwan) and Indochina.  Cultivated in northern
Vietnam at altitudes below 500 meters (1,640 feet).  The tree requires
full sun, deep humid soil, and steep land.

Chinese olive, white:

The white Chinese olive trees are distributed in primary and secondary
forests in China, Japan, Malaysia, Northern Vietnam, and Laos.  Trees
are cultivated in Thailand.  Requires a subtropical to cool tropical
climate, and tolerates a variety of moist soils, from sand to heavy
clay; tolerates acid to alkaline pH conditions.  Grown in areas with
elevations of 400 to 1,200 meters (1,312 to 3,937 feet), mean
temperatures of 18 to 24 °C (64 to 75 °F) and a rainfall of 150 to 250
centimeters (59 to 98 inches).  Tolerates semi-shade conditions, and it
is propagated by seed.

Chirauli-nut:

The chirauli-nut grows in the deciduous dry forests and valleys at
altitudes of 750 to 1,500 meters (2,461 to 4,921 feet).  In India, the
tree is adapted to a relative humidity in January from 40 to 80% and in
July from 70 to 90%, and propagates by seed.

Ciruela verde:

Ciruela verde is grown in tropical climates at low to middle elevations.
 Tolerant of a variety of moist soils including sandy, loamy and clay
conditions with an acidic, neutral or a basic pH.  Grows in sunny or
semi-shade conditions.  Propagation is by seed and trees fruit within 2
- 3 years from seed.  Tolerant of freezing but it is slightly damaged by
temperatures of -2 ° C (28 ° F). 

Cocoplum:

The cocoplum grows along the coast in thickets on dunes and rocky
headlands up to 500 meters (1,640 feet); also prefers hot tropical
lowlands with shallow poor to fertile soils.  Thrives inland along
watercourses, on sandy, nutrient-poor soils.  Grows where competing
vegetation is kept short.  Tolerant of wind, salt spray and flooding;
requires full sun.  Grown in USDA Zones 10 to 12.  Semi-tender; foliage
is damaged at -1 °C (30 °F).  It is propagated by seeds and cuttings,
and root cuttings are made at 6 to 8 weeks.

Date:

The date grows in dry subtropical and tropical areas of the world. 
Requires hot and dry conditions for proper fruit maturation.  Fruit
production is best where there are long, intensely hot summers with
little rain and very low humidity from pollination to harvest and
abundant underground water near the surface or irrigation.  Tolerant of
salt, alkaline conditions, various soil types with good drainage, and
temperatures to about -5 °C (23 °F).  Thrives in conditions with an
annual precipitation of 3.1 to 40.3 cm (12.2 to 158.7 inches), annual
temperatures of 12.7 to 27.5 °C (55 to 82 °F), and pH of 5.0 to 8.2. 
In cultivation, one trunk is allowed to grow large.  Propagation is by
seed, suckers from the base of the trunk, or tissue culture.  Seedlings
are planted in nursery rows and later transplanted to the permanent
location.  Fruit production occurs in 5 to 8 years from suckers.  Trees
are planted 9 meters (30 feet) apart with one male tree for every 50
female trees.  Artificial pollination is also practiced.  Dates are a
major fruit crop in arid regions of North Africa and the Middle East.

Davidson’s plum:

The Davidson’s plum grows in tropical and subtropical rainforests in
northeast Queensland from sea level to 1,000 meters (3,281 feet). 
Tolerant of full to part sun and a range of soil types; prefers moist
soil with high levels of organic matter and it thrives where there is
consistent rainfall throughout the year.  Adult trees may survive frost
but juvenile trees encounter leaf burn.  Propagated by seed or tissue
culture.  Trees are planted 2.5 to 5 meters (8 to 16 feet) apart in rows
that are 3 to 5 meters (10 to 16 feet) apart.  Large yields are improved
by removing apical shoots to induce multiple stems.  Mulching,
irrigation and windbreaks are common cultivation practices.

Desert date:

The desert date requires a hot arid climate and does not tolerate humid
climate.  Fruit still develops in unusually dry years.  Grows at
frost-free elevations from sea level to 2,000 meters (6,562 feet) in
fertile, low-lying sites with deep sandy soil and access to water.  Also
grows well on heavier, fertile clay soils with low salinity, open
parklands and grasslands.  Requires a mean annual temperature of > 20
°C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean
annual rainfall.  Propagation is mainly by seed.  Plants may be
propagated by cuttings.  Seeds are soaked in warm water for several
hours before planting time.  A loamy nursery medium, a rooting depth of
at least 12.5 centimeters (5 inches), and shade aids germination. 
Seedlings should remain in the nursery for 3 to 6 months and fruiting
begins in 5 to 7 years from seed.  Full fruiting potential is reached by
25 years.  Trees live for 100 or more years and thus far little progress
towards commercial production.

Doum palm coconut:

The Doum palm coconut grows best in moist, tropical climates in a rich,
well-drained sandy loam with a pH of 6.5 to 7.5 and sunny conditions. 
Forms thick stands along watercourses in hot, dry areas.  Tolerates arid
and semi-arid areas with dry tropical or subtropical climate; however,
fruit size and production is lower in these areas.  It is found in open
grasslands and desert.  Tolerates moderate salinity and nutrient poor
soils and is able to withstand some frost.  Propagation is by seed and
basal offsets.  Seeds take up to a year to germinate and underground
development takes place before the first seedling leaf emerges.  Plant
seeds singly in deep containers or 20 centimeters (8 inches) deep in the
ground.  Soil must be kept moist for 2 to 3 months while the seed is
germinating, and once germination occurs, seedlings can withstand up to
10 months of drought.

False sandalwood:

False sandalwood requires hot tropical lowlands or subtropical climates.
 Found as solitary trees dispersed in open, dry savannah, as an
understory of dry forests or woodlands, along seashores, or on
riverbanks.  Prefers areas where there are stony, sandy, clay, clay
loam, loamy, sand, and sandy clay soils.  Tolerates a mean annual
rainfall ranging from 30 to 125 centimeters (12 to 49 inches) and a mean
annual temperature of 14 to 30 °C (57 to 86 °F), and it grows at
elevations from ground level to 2,000 meters (0 to 6,562 feet). 
Tolerant of light frost and drought, and propagation is by seed and
cuttings.  

Feijoa:

	Feijoa grows in the cool subtropical, warm temperate and cool highland
tropical climates.  Found growing in the subtropical forests with large
timber tree species at altitudes of 400 to 800 meters (1,312 to 2,625
feet), temperate forests at 900 meters (2,953 feet), and high altitude
grasslands and low canopy forests at about 900 meters (2,953 feet) in
South America.  Thrives on the forest margin or as an understory tree. 
Tolerant of a considerable range in rainfall and a variety of soil
conditions including nutrient poor and acidic soils.  Fruiting is poor
in hot tropical lowlands.  For optimal fruit production, plants are
planted in fertile, well-drained soil in a sunny location.  Does not
tolerate cold winters, and cold temperature damage occurs below -3 °C
(27 °F) in summer and -8 °C (18 °F) in winter.  Frosts damages the
fruit.  Hot and dry conditions in spring during flowering and fruit set
may interfere with pollination and lead to low yields.  Propagation is
by seed, cuttings, layering, and grafting.  During late summer is the
best time to make cuttings.  Rooting takes 8 to 10 weeks.  Trees in
orchards are planted 3 to 3.5 meters (10 to 11 feet) apart in the row
with rows 4.5 to 5 meters (15 to 16 feet) apart.  Requires a slow
release fertilizer.  Plants are often self-sterile, and fruiting is
improved by cross-pollination.  To ensure proper fruiting, two trees of
different cultivars must be planted close together.  New Zealand is the
world’s large producer of this fruit; generally, fruit are not
produced on a commercial scale.  

Fig:

Fig trees are located in the subtropical, cool tropical and temperate
zones with moderate winters.  Grows best in dry climates where the cool
season alternates with the hot season.  Prefers hot, dry, summers with
low humidity, no autumn rains and low to medium fertile soil.  Summer
temperatures of 32 to 37 °C (90 to 99 °F) or higher are optimal. 
Mature trees can tolerate winter low temperatures of -10 °C (14 °F),
while young trees cannot tolerate temperatures between -8 to -6 °C (18
to 21 °F).  It is also tolerant of a variety of soil conditions from
sand to clay, with good drainage and low acidity, a pH range of 6 to
7.8, temperatures below freezing when plants are dormant, drought, and
some soil salinity.  High rainfall causes trees to produce poorly.  Fig
orchards growing in the hot dry climates require about 76 centimeters
(30 inches) of water annually.  Cultivated from sea level to over 5,000
feet (1,524 meters).  Propagation is by seed, cuttings, and grafting. 
Cuttings are taken during the dormant season.  Tree spacing is variable
depending on whether figs will be dried or produced for the fresh
market.  Plants for drying are planted on a square or offset pattern
with 6 meters (20 feet) between the rows to allow space for drying and
machine harvest and from 4.2 to 5.4 meters (14 to 18 feet) between
trees.  Orchards for fresh fruit production are set closer in square or
offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between
rows and from 3.6 to 4.8 meters (12 to 16 feet) between trees.  In many
commercial production regions, trees are pruned severely after each
harvest because fruit is mainly produced on new growth.  Commercially
grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6
to 7 meters (20 to 23 feet) in width.  Pruning also enables the fruit to
be harvested more easily.  Irrigation at lower elevations will increase
production.  

Fragrant Manjack:

Fragrant manjack grows in tropical and subtropical areas in open woods
on slopes and beside mountain streams; grows singly in the sub-Himalayan
region up to about 1,500 meters (4,921 feet) and in dry deciduous, moist
deciduous, monsoon forests and tidal forests.  Cultivated in its natural
range for fruit in borders and along roadsides.  Prefers an annual mean
rainfall of 25 to 300 centimeters (10 to 118 inches), a deep, moist,
sandy loam soil, and full sun to part shade in moist ravines and
valleys.  Tolerates a wide range of soils.  In areas where the rainfall
is less than 50 centimeters (20 inches), plants are found growing along
streams or depressions.  Propagation is by seed, grafting, coppicing,
and cuttings.  Plant seeds directly into containers, beds, or trays, and
germinates in 3 to 6 weeks.  Plant seedlings in the field in 3 to 4
months at lower elevations and after a year at higher elevation or just
before a monsoon.  Plant in June to July at a depth of 2 centimeters
(0.8 inch) in lines spaced 20 centimeters (8 inches) apart.  Seedlings
must be protected from frost and require full sun.  Grafted trees flower
in the fourth year.

Gooseberry, Abyssinian:

The Abyssinian gooseberry grows in hot, dry tropical climates.  In
Ethiopia, the plant grows along river courses in humid lower highland
forests of moist and wet forest in moist and wet midland at elevations
of 1,600 to 2,200 meters (5,249 to 7,218 feet).  Tolerant of higher
rainfall.  Only minor injury is encountered at temperatures below
freezing.  Propagation is by seed and cuttings.

Gooseberry, Ceylon:

The Ceylon gooseberry requires hot, humid, sunny, tropical lowlands. 
Grows vigorously on sand or limestone and in woodland thickets.  Rich,
moist, well-drained soil and an abundance of water are best for fruit
production.  In the Philippines, fruit grows from sea level to 792
meters (2,600 feet) and in Malaya from sea level to 1,219 meters (4,000
feet).  Tolerant of dry to moist climates, a variety of soils and light
frost, but is not tolerant of drought and extreme cold.  Propagated by
seed, shield budding, grafting and cuttings.  An aggressive growing
plant.  Trees are fertilized annually and it grows in USDA Zones 9 to
10.

Gooseberry, Indian:

The Indian gooseberry is grown in hot tropical lowlands to dry deciduous
subtropical forests.  The plant is more subtropical than tropical and
survives cold winters.  The tree is found in locations from sea level up
to 1,800 meters (5,906 feet).  However, fruit is only cultivated in
locations up to 1,500 meters (4,921 feet).  In India, mature trees
tolerate temperatures up to 46 °C (115 °F).  It is tolerant of both
dry and humid conditions.  Young plants must be shaded.  Propagation is
by seed, cuttings, layering, budding and grafting.  The seed germinates
and produces a seedling with a 0.8 centimeter (0.3 inch) stem diameter
in 4 months.  Budding and grafting takes place from June to September
and February to March in India.  Trees are spaced 9 to 12 meters (30 to
39 feet) apart.  Transplanted trees should be irrigated or planted at
the start of the rainy season.  Trees begin to bear when 5 to 6 years
old and can bear for 50 years. 

Gooseberry, Otaheite:

The Otaheite gooseberry grows in subtropical to tropical climates.  The
tree is grows in hot, humid tropical lowlands.  Tolerant of a variety of
soils, a seasonal dry period, light frost, and elevations of up to 914
meters (3,000 feet).  Propagation is by seed, budding, air layers, and
cuttings.  

Governor’s plum (including Plum-of-Martinique, Rukam, and Indian
plum):

The Governor’s plum (Flacourtia indica) thrives near humid limestone
coasts, hot, humid tropical lowland valleys, dry tropical deciduous
forests, and high, dry savannahs and hillsides.  Plants are also found
in forests having dry seasons, woodlands, wooded grassland, bush land,
and near watercourses.  Grows well in areas with a high water table and
full sun.  Requires a minimum temperature of 4 ° C (39 ° F) and a
maximum temperature of about 45 °C (113 °F); requires a minimum annual
rainfall of 50 centimeters (20 inches) and a maximum rainfall of 200
centimeters (79 inches).  Tolerant of drought conditions and a variety
of well-drained soils from sand to clay, but it does not tolerate frost.
 Propagation is by seed, layering and grafting.  The Plum-of-Martinique
(Flacourtia inermis) requires hot, humid tropical lowlands.  Does not
tolerate frost.  Propagation is by seed, air layering and budding. 
Trees live approximately 20 years.  Rukam (Flacourtia rukam) requires
hot, humid tropical lowlands and full sun to shade.  Prefers elevations
up to 2,100 meters (6,890 feet).  Grows in primary or secondary forests
and along rivers.  Tolerates a range of temperatures, rainfall and soil
conditions.  Propagation is by seed, root suckers and grafting.  Seed
germinates quickly.  Trees should be spaced 8 to 12 meters (26 to 39
feet) apart.  The Indian plum (Flacourtia jangomas) requires hot, humid
tropical lowlands.  Grows at elevations up to 800 meters (2,625 feet) in
mountain rain forests and evergreen broad-leaved forests.  

Grumichama:

The grumichama is a subtropical plant that grows in warm, wet tropical
lowlands in deep, well-drained medium-acid soil.  Tolerates a wide range
of soils including shallow, moist, sandy soils, deep fertile sandy loam,
or rich clay.  Grows best in partial shade, but tolerates full sun. 
Requires an annual rainfall that is above 178 centimeters (70 inches). 
Not very tolerant to frost but it can survive temperatures of -3.33 °C
(26 °F) in Brazil.  Propagation is by seed, grafting and cuttings. 
Fruit production occurs the fourth year from 1.2 meter (4 foot) tall
seedling trees.  Produces fruit from 76 to 610 meter (300 to 2,000 foot)
elevations.  Most fruit is produced at elevations from 76 to 274 meters
(250 to 900 feet).  Trees are pruned as a shrub and kept at 2 to 3 meter
(6 to 10 foot) heights to facilitate harvesting.  Commercial trees are
planted at 5 to 6 meter (15 to 20 foot) spacing or grown in hedgerows. 
Most commercial production occurs in Brazil. 

Guabiroba:

Guabiroba is grown in hot, dry Southern and Western savannah regions of
Brazil.  Grows well in hot, dry climates and poor soils.  Somewhat frost
hardy and in Brazil, cultivated in domestic orchards, mainly in the
south and southeast part of the country, propagated by seeds.

Guava:

Guava grows in the tropics and warm subtropics in both dry and moist
climates.  Prefers areas with long dry periods, full sun, medium
rainfall of 100 to 200 centimeters (39 to 79 inches) per year,
elevations of 0 to over 2,000 meters (6,562 feet), mean temperatures of
23 to 28 °C (73 to 82 °F), high light, and soils with good drainage,
high organic matter, and a pH of 5 to 7.  Tolerances a wide range of
rainfall, shade, drought, saline conditions, and very light frost.  Can
grow in low-lying seasonally flooded pastureland.  Propagation is by
seed, cuttings, layering, budding and grafting.  Seeds are viable for a
long period of time.  Plant seeds in a well-drained media; germination
occurs in 15 to 20 days.  Seedlings should be transplanted when 5 to 76
centimeters (2 to 30 inches) high, and placed in the field when 1 to 2
years old.  Seedlings can be budded or grafted when stems are 1.2 to 2.0
centimeters (0.5 to 0.8 inch).  The side wedge method is used most in
grafting. Cuttings 13 to 25 centimeters (5 to 10 inches) long are taken
from green wood with two true leaves.  Cuttings should be placed under
mist with 28 to 30 °C (82 to 86 °F) bottom heat.  Rooted cuttings 6 to
8 months old should be transplanted to the field.  Trees should be
spaced 3 by 5 or 5 by 6 meters (10 by 16 or 16 by 20 feet) apart.  For
commercial production, moisture (irrigation or rain) is required during
vegetative growth, flowering and fruit development.  Fertilization,
defoliation and pruning after harvest aid production.  Harvesting
depends on skin color, the variety, and the stage at which the fruit is
to be eaten.  Cultivated in every tropical and subtropical country
around the world.

Guava berry:

The guava berry is grown in tropical America in dry or moist coastal
woodlands and forests from sea level to 300 meters (1,000 feet). 
Requires warm tropical lowlands and full sun.  Tolerates dry to moist
conditions and a variety of soils.  Grows best in rich loam.  Moderate
salt tolerance.  Poor growth occurs in high pH soils.  It can tolerate
some frost and is propagated by seed

Guava, Brazilian:

The Brazilian guava requires tropical to warm subtropical climates. 
Tolerant of a variety of soil conditions, low temperatures, and arid
conditions.  Does not tolerate light sandy soil.  The tree bears heavily
at sea level.  Propagation is by seed or cuttings.  Germination occurs
in several weeks to a few months.  Seeds should be planted in 24 to 29
°C (75 to 85 °F) soil.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava).

The Cattley guava requires a cool to hot climate.  Prefers full sun,
rich sandy loam or red clay, dry climate, and elevations of sea level to
1,500 meters (4,921 feet).  Can be grown on a variety of soil conditions
including poor, limestone, saline, swampy, or well-drained soils; can
grow in moist to dry forests and disturbed areas.  The red form
tolerates temperatures up to -6 °C (21 °F), shade, and drought. 
Hardier than the common guava.  The yellow form is less tolerant of cold
temperatures, but can tolerate minor flooding.  Trees are invasive in
many areas of the world, forming thickets and mats of roots: can shade
out native vegetation and is considered the worst pest plant in Hawaii. 
Propagation is by seed, grafting, budding, rooted cuttings, and
layering.  Most red form cultivars are propagated vegetatively.  Yellow
form fruit are usually grown from seed.  Young trees are not commonly
trained but are fertilized and irrigated.  

Guava, Costa Rican:

The Costa Rican guava rrequires a hot tropical climate.  Trees grow in
valleys, along streams, on temperate highlands, and in swampy woods
along the coast and inland.  Prefers medium to high rainfall.  Tolerates
a variety of well-drained soil conditions and low to medium elevations. 
Trees do not fruit well at sea level, but do well at higher elevations. 
Not tolerant of frost.  Propagation is by seed and cuttings.  

Guava, Para:

Para guava growing rrequirements are similar to the common guava. 
Prefers a hot, dry tropical climate, light soils, full sun to part
shade, high rainfall and low to medium elevations.  Less hardy than the
tropical guava.  Fertilization aids fruit set and it is propagation is
by seed.

Guayabillo:

The guayabillo requires a warm tropical or subtropical climate but can
tolerate some frost.  Propagation is by seed.

Illawarra plum:

The Illawarra plum prefers a rich, moist non-alkaline soil and a humid
climate.  Grows best in coastal lowlands on deep alluvial soils beside
riverbanks.  Also thrives in the dense subtropical riverbank and
seashore rainforests of Queensland and New South Wales.  Tolerates
moist, well-drained acidic or neutral sandy, loamy and clay soils and
temperatures down to -7 °C (19 °F) in Australian gardens.  Grows in
semi-shade or full sun at elevations between sea level and 1,000 meters
(3,281 feet).  Can tolerate maritime exposure and fire.  Propagated by
seed and cuttings.  Seeds are sown in sandy soil in a warm greenhouse. 
Seedlings should be planted into individual pots and left in the
greenhouse for one winter.  Trees are planted in the permanent position
in late spring or early summer after the last frost.  The seeds ripen in
October.  Cuttings of half-ripe terminal shoots are cut 5 to 10
centimeters (2 to 4 inches) long and placed in a frame in July in
August.

Imbé:

Imbé is grown in hot, dry tropical climate in deep acidic or sandy
soil.  Also grows in more humid climates and subtropical climates. 
Requires warm winters, hot to very hot summers and full sun.  Tolerates
drought, salt, wind, heavy rain, light shade, varying rainfall from 20
to 100 cm (8 to 39 inches) per year and many different types of soil. 
Does not tolerate extreme cold, but can tolerate temperatures to -3 °C
(26 °F).  Propagation is by seed and grafting.  Trees should be
fertilized every 3 to 4 months with a complete tree fertilizer.  The
thin skin of the fruit and susceptibility to damage has hindered
commercial cultivation.

Imbu:

Imbu rrequires  a hot tropical or subtropical, semi-arid climate, and is
tolerant of dry conditions.  Grown in the dry tropics and tropical areas
with alternate seasons.  Also, found growing in areas with high humidity
and an annual rainfall of 152 centimeters (60 inches).  Potential crop
for arid tropical regions.  Grows in gravelly loam that is sometimes
mixed with clay or sand.  Susceptible to frost.  Some plants can
withstand temperatures of -2 °C (28 °F) without major injury. 
Propagation is by seed and cuttings.  Seeds should be germinated in
flats of light soil.  Wild trees produce more fruit than can be
consumed.  Some cultivation takes place where wild trees are not
present.  

Jaboticaba:

The jaboticaba requires a cool tropical and warm subtropical climate
with medium to high rainfall and full sun.  Grows best in groups on
deep, fertile, mildly acid, well-drained soil above 500 meters (1,640
feet).  Also grows well on sandy soils, heavy clay, and limestone. 
Tolerant of light frosts reaching -3 °C (27 °F).  Not tolerant of
salty or poorly drained soil.  Propagation is by seed, inarching, air
layering, tissue culture, cuttings, and grafting.  Seed germination
takes place in 20 to 40 days.  Each seed produces four to six plants. 
Plant trees 6 by 6 meters (20 by 20 feet) to 6 by 4 meters (20 by 13
feet) apart.  The jaboticaba have been cultivated in Brazil since
pre-Columbian times.  Fruit are cultivated in orchards containing 500 to
1,000 trees.  Harvest fruit when the fruit turns deep purple to black
and becomes soft to the touch.  Maturation takes place over 2 weeks on
one tree.  

Jamaica cherry:

Jamaica cherry grows well in tropical to near tropical locations, in
warm, humid climate at elevations up to 1,300 meters (4,265 feet). 
Requires at least 100 centimeters (39 inches) of annual rainfall and
good drainage.  Tolerates occasional low night and winter temperatures,
drought, poor, rocky acidic to alkaline soils, polluted city air, and
denuded mountains where other trees fail to grow.  Prefers light soils
with a pH of 5.5 to 6.5.  Does not tolerate salt, waterlogged
conditions, or calcareous soils.  Seedlings do not tolerate shade. 
Fruit are propagated by seed, cuttings and air layering.  Seed are
planted directly into the field.  High temperatures and light are
required for germination.  Plants begin fruiting 18 months from seed. 
Plant trees at 6 to 8 meters (20 to 26 feet) apart.  The planting hole
should contain a mixture of soil and organic matter.   Most fruit are
obtained from wild plants.  

Jambolan:

Jambolan grows in tropical humid lowlands or hot subtropical climates
from sea level to 1,800 meters (6,000 feet).  Does not fruit at
elevations above 600 meters (2,000 feet).  Grows semi-wild in Hawaii in
moist areas below 600 meters (2,000 feet).  Grows only in areas with
minimum temperatures above 1.7 °C (35 °F).  Grows best in regions with
annual heavy rainfall of 1,016 centimeters (400 inches) and full sun. 
Thrives on riverbanks.  Dry weather is required during flowering and
fruiting periods.  Tolerant of a variety of soils, including poorly
drained soils, seasonal dry periods and prolonged flooding.  Grows well
under adverse conditions in low, wet areas.  Also grows well on higher,
well-drained loam, marl, sand or limestone soils.  Not tolerant to heavy
salt spray, over wash and saline or sodic soils.  Young trees are
sensitive to frost, while mature trees tolerate brief below-freezing
temperatures.  Has become invasive in many areas and is shading out
native trees.  Propagation is by seed, cuttings, budding, layering and
grafting.  Seeds are sown during the rainy season in India and germinate
in 2 weeks.

Jelly palm:

The jelly palm requires warm temperate, subtropical or cool tropical
climate.  Native to open savannahs, grasslands, and dry woodlands. 
Grows best in sandy well-drained soils at low elevations.  Tolerant of
drought, salt, heat, windy conditions, and a variety of soil conditions
including clay, loam, alkaline and acidic soils; can grow in dry and/or
infertile soils.  Grown in full sun to part shade/part sun.  Plants
exposed to full sun are more compact.  Hardy to at least -12 °C (10
°F).  Resistant to freeze injury.  Regular water and fertilization
produces palms that are more attractive.  Propagated by seed.  Seeds
germinate unevenly over several months to a year.  It is best to sow the
seed in a warm greenhouse at 24 °C (75 °F).  Pre-soaking the seed for
24 hours in warm water prior to sowing may aid germination.  

Jujube, Chinese:

	The Chinese jujube grows in the subtropics and warm temperate zones in
full sun and sandy, well-drained soil.  Requires hot, dry climate during
the growing season and cool to cold temperatures during dormancy.  Does
best where summers are long and hot and rain seldom falls during fruit
ripening.  Trees have a medium to low chilling requirement in order to
set fruit.  Tolerant of temperatures to -10 °C (14 °F) during
dormancy.  Also tolerant of drought, poor soils, loam soils, and soils
with high salinity or high alkalinity.  In well-drained soils, trees
grow in areas where the annual rainfall exceeds 150 centimeters (59
inches).  Grows in dry, gravelly or stony slopes of hills and mountains.
 The Chinese jujube is a deciduous tree that grows up to 15 m tall and
has a medium to low chilling requirement and a semi-arid climate.  The
trees are drought tolerant and prefer full sun and a well-drained soil. 
It grows in northern Florida.  Tree spacings are usually 4.5 m x 7.5 m. 
Propagation is by seed, budding, cuttings and grafting.  For seed
propagation, stones are removed from the fruit and dried at room
temperature for several weeks.  When the stone has dried, it is opened
and the seed is soaked for 2 days in fresh water.  Seeds are then
stratified in moist sand or peat at 5 °C (41 °F) for 60 days.  Seeds
are then planted in warm, moist, well-drained soil.  Germination takes
place in 2 weeks.  Tree spacing is 4.5 meters by 7.5 meters (15 feet by
25 feet).  Regular fertilizer applications aid growth.  Irrigation is
required in semi-arid regions.  Based on public comments on the crop
grouping Stone fruit proposed rule Chines jujube will be transferred to
become a member of the Stone fruit crop group 12-12.

Jujube, Indian:

The Indian jujube grows in the wet/dry tropical and warm subtropical
climates.  Requires warm to hot tropical climate with low to high
rainfall and full sun.  Trees are suited to mean annual temperatures
from 7 to 13 °C (45 to 55 °F) to 37 to 48 °C (99 to 118 °F).  Annual
rainfall requirements are 12 to 220 centimeters (5 to 87 inches).  Trees
grow at altitudes of about 900 to 1,650 meters (2,953 to 5,413 feet). 
Commercial cultivation occurs up to 1,000 meters (3,281 feet).  Grows in
the arid and semi-arid regions of Africa, Asia and some of the Caribbean
islands.   Also, found in coastal thickets and dry limestone woodlands. 
Grows best on sandy loam, neutral or slightly alkaline soils.  Grows
well on laterite, medium black soils with good drainage or sandy,
gravelly, alluvial soil of dry riverbeds.  Tolerant of a variety of soil
conditions including poor soils, salinity, drought and flooding. 
Sensitive to frost.  Propagation is by seed, root cuttings, and
grafting.  To select seeds, the stones are taken from the fruits that
have fully ripened on the tree.  They are put into a 17 to 18% salt
solution.  Stones that sink are dipped in 500 ppm thiourea for 4 hours
and then cracked.  Plant seeds directly in the field and germinate in 7
days.  In Western India, jujubes are budded in April or May using scion
buds.  In other parts of India, budding is done in July or December. 
Trees are planted in a square pattern in the field about 7 meters (23
feet) apart in both directions.  Trees should be regularly pruned during
the summer when trees have shed their leaves and are dormant. 
Fertilization and irrigation increases productivity of the plant.  

Kaffir-plum:

The Kaffir-plum grows in tropical and subtropical climates in full sun. 
Tolerant of dry conditions and poor soil.  Requires moderate amounts of
water, especially during the summer months.  Grown in frost-free areas. 
Propagation is by seed and cuttings.  Seeds should be soaked in water
for a day and then scrubbed with a brush to remove the fleshy part. 
Seeds are sown in trays filled with river sand or potting soil. 
Germination takes 7 to 11 days.

Kakadu plum:

The Kakadu plum grows throughout the subtropical woodlands of the
Northern Territory and Western Australia.  Wild-growing trees tend to
have higher vitamin C content compared to cultivated trees.

Kapundung:

Kapundung thrives in tropical lowland forests at elevations up to 1,000
meters (3,281 feet).  Tolerates a wide range of soils including dry
sandstone and peat swamps.

Karanda:

Karanda grows from sea-level to 600 meters (2,000 feet) in the
Philippines and up to an altitude of 1,800 meters (6,000 feet) in the
Himalayas.  Requires full sun; not suited to humid climates.  Grows
vigorously on sand or limestone; grows wild on poor, rocky, dry soils. 
Most fruitful on deep, fertile, well-drained soil. Fertilize three to
four times a year with general purpose fertilizer.  Propagated by seed,
cuttings and air layering.  Requires pruning to bloom and fruit
profusely.  Tolerates temperatures to about   4 °C (25 °F); high salt
tolerance.

Kwai muk:

The Kwai muk is found in lowland evergreen and tropical forests; also
grown on hills and low mountain ranges at elevations of 100 to 1,700
meters (328 to 5,577 feet).  Grows best in full sun.  Tolerates a
variety of well-drained soils including mildly acid sandy soils and
limestone soils; also tolerates brief flooding.  Trees should be
irrigated during times of hot weather and little precipitation.  Fruit
are not very cold tolerant.  Propagation is by seed.  Seed takes several
weeks to germinate.  Plants grow slowly.  

Lemon aspen:

Lemon aspen grows in highland rainforests from Central to North
Queensland, tropical and tableland forests of Northern Queensland and
coastal regions from Victoria, New South Wales through to Queensland. 
Requires a sunny, sheltered position, moist well-drained rich soil, and
natural rainfall greater than 60 centimeters (24 inches).  Propagation
is by seed and cuttings.  Seed germinates well and does not require any
treatments.  Most fruit is harvested from the wild.  Small-scale
production takes place in Northern New South Wales and along Queensland
coasts.  

Mangaba:

The Mangaba requires a hot, dry tropical climate and well-drained sandy
acidic soils that are poor in nutrients and organic matter.  For best
fruit production, the tree requires an annual mean temperature of 25 °C
(77 °F) and annual rainfall of 75 to 150 centimeters (30 to 59 inches).
 Grows during the hottest periods.  The tree tolerates drought, deep,
well-drained and sandy-loamy soil.  Propagation is by seed and grafting.
 Seed should be obtained from ripe fruit, washed, dried under shade for
24 hours, and sown within 4 days.  Trees should be pruned to remove dead
and diseased branches.  

Marian plum:

The Marian plum grows in hot tropical lowland forests in monsoon
climate.  Thrives in humid conditions in light, fertile soil at
elevations of 300 to 850 meters (984 to 2,789 feet).  Propagation is by
seed, stem cutting and grafting.  Seedlings and cuttings are planted 10
to 12 meters apart in shade and fertilized regularly.

Mombin, Malayan:

The Malayan mombin grows on open hillsides at elevations of 300 to 1,400
meters (984 to 4,593 feet) and hot tropical lowlands.  Propagation is by
seeds and cuttings.

Mombin, purple:

The purple mombin grows in hot, wet or dry tropical lowlands, highlands
and semi-deciduous forests.  Cultivated from zero to 2,000 meters (0 to
6,562 feet).  Requires average annual precipitation of 30 to 180
centimeters (12 to 71 inches).  Tolerant of a variety of soils including
rocky substrates, slopes, sand, gravel, heavy clay loam or limestone. 
Not tolerant of frost.  Propagation is by seed and cuttings.  Because
seeds are not always viable, cuttings are more highly favored.  Cuttings
should be obtained after harvest when the leaves have shed and flowering
has started.  Cuttings are placed in the shade for a week and later
planted 3 to 7 meters (10 to 23 feet) apart at a depth of 30 to 40
centimeters (12 to 16 inches).  Cuttings should be irrigated after
transplanting.  The fruit is widely cultivated throughout the neotropics
from Central Mexico and the West Indies to Peru and Brazil.  Prune trees
to 2 meters (7 feet) tall.  

Mombin, yellow:

The yellow mombins native to hot tropical lowlands with high rainfall or
a dry season.  Tolerant of soils including orisons, ultimo’s, and
inceptions, soils with a low nutrient content, and soils with a pH of
5.0 to above 7.0.  Plants adapt to humid areas, arid areas and warm
subtropical areas with no frost.  Trees do not tolerate elevations above
1,000 meters (3,281 feet).  Trees grow isolated or in groups in moist
tropical forests of the Amazon or the Atlantic Forest, grasslands,
pastures, and backyards.  Grows well in areas with average annual
rainfall from 100 to 200 centimeters (39 to 79 inches), a dry season of
up to 5 months and full sun.  In the humid zones of northeast Atlantic
states, the tree grows along the coast and lowlands.  Propagation is by
seed, grafting, air layering, in vitro, or large cuttings.  Germination
of seed is slow and low.  To increase germination, physical and chemical
scarification is utilized.  Plants produced from seed have highly
variable characteristics.  Due to limited cultivars and the height of
the tree, there is little commercial production.  Most fruit is
collected from wild plants.  

Monkeyfruit:

The monkeyfruit tree is found growing along stream banks in protected
lowland areas and in the humid sub-Himalayan regions of India.  It
prefers deep, moist, permeable soils.  Does not tolerate poor soils and
water logging.  Young trees tolerate moderate shade, but mature trees
grow in full light.  Tolerates a three-month dry season, an annual
rainfall of 70 to 200 centimeters (28 to 79 inches), an altitude of 150
to 1,600 meters (492 to 5,249 feet), and a mean annual temperature of 17
to 24 °C (63 to 75 °F).  Young seedlings do not tolerate frost. 
Seeds, cuttings, or stumps propagate the tree.  Seeds should be planted
during the monsoon season.  Germination is quick.  Seedlings require
shade and irrigation for the first 2 to 3 weeks and should remain in the
nursery until the next monsoon season.  Root cuttings should be 5
centimeters (2 inches) long and stem cuttings should be 20 centimeters
(8 inches) long.

Monos plum:

The Monos plum grows in hot tropical lowlands with medium to high
rainfall. Tolerant of a variety of soil conditions and light frost. 
Grows well in beach sand.  Propagation is by seed.

Mountain cherry:

The Mountain cherry grows in tropical moist to wet forests.  Favors
areas in the forests and areas along beaches that are penetrated by
sunlight.  Trees colonize disturbed areas.  Tolerant of environments
containing salt.  Seeds germinate rapidly, within 2 to 3 weeks.

Nance:

Nance trees are adapted to a wide range of climates and environments
including the coastal Caribbean, semi-desert regions of northeastern
Brazil, humid tropical lowlands, the middle elevations of Mexico,
Central and South America, subtropical and tropical deciduous forests,
open pine forests, and grassy savannah ecosystems.  Trees are used in
restoring infertile and burned-over land.  Trees require 80 to 150
centimeters (31 to 59 inches) of rainfall per year, temperatures of 22
to 28 °C (72 to 82 °F) and an elevation of 0 to 1,800 meters (5,906
feet).  Most trees are found at elevations below 1,000 meters (3,281
feet).  Tolerant of drought, fire, high temperatures and a variety of
soils including rocky, sandy, and alkaline soils, soils with moderate
permeability and soils with good drainage and high fertility.  Does not
tolerate frost.  Propagated by seeds and grafting.  Seeds germinate in
20 to 45 days in well-drained potting soil.  Due to variations in tree
characteristics when grown from seed, grafting is done more frequently. 
Young trees should be shaded.  Pruning and fertilizer aid fruit
production.  On rich soil, trees should be spaced 7 by 7 meters (23 by
23 feet).  In less fertile soil, trees should be spaced 4 by 4 meters
(13 by 13 feet).  The trees are left alone when forests are cleared and
are maintained in a state of semi-wild cultivation; grown as part of a
subsistence farming system.  

Natal plum:

The Natal plum grows in the tropics and subtropics in full sun and
well-drained soil.  Thrives in coastal bush, sand dunes and coastal
forests.  Tolerates light frost to -4 °C (25 °F), semi-shade, drought,
wind, salt, a variety of climates, a number of soil conditions including
dry rocky soils, red clay, sandy loam, sand, alkaline soils, and
differing altitudes and latitudes.  Does not tolerate water logging. 
Propagation is by seed, cuttings and layering.  Seeds germinate in 2
weeks.  Vegetative propagation is the preferred method of propagation
and is by air layering, ground layering, or shield budding.  Cuttings
are only successful if the tip of the young branchlet is cut halfway
through and left attached to the plant for 2 months.  Trees should be
planted one meter apart to form a hedge.  Pruning and fertilization aid
plant growth.

Noni:

The noni grows best in the lowland tropics at an elevation of sea level
to 800 meters (2,625 feet), a temperature of 20 to 35 °C (68 to 95
°F), mean annual rainfall of 25 to 400 centimeters (10 to 157 inches),
and well-drained rocky, sandy or loamy-sandy soils.  Prefers dry sites,
maritime forests, and lowland areas in close proximity to shorelines. 
Grows as a forest understory tree in low-elevation tropical island
forests and rainforests.  Tolerates a wide variety of environments
(wastelands, beach and lowland monsoon scrub on limestone, beach
rainforest, disturbed forests, grasslands, coconut plantations, fallow
areas, pastures and sandy coasts), a wide range of soils including
shallow, acidic, alkaline, sodic and infertile soils, a wide range of
precipitation patterns up to 4,000 meters (157 inches) per year,
droughts of 6 months or more, wind, flooding, a wide range of light
intensities (full sun to shade), fire, salt and salt spray, a minimum
temperature of 5 °C (41 °F), and harsh conditions including coral
beach sands, basaltic lava flows, brackish tide pools, or the slopes of
very steep gulches.  Does not tolerate grasses or other weeds. 
Propagated by seed, air layering, root sprouts, or cuttings.  For
seeding purposes, ripe fruit are crushed by hand, allowing seeds and
pulp to fall into a pot filled with a growth medium.  The layer of pulp
and seeds are then covered with a shallow layer of growth medium and the
pot is placed in a warm location and watered daily.  Since the seed coat
is so tough, seeds may be scarified to reduce germination time. 
Germination occurs in 60 days or more with unscarified seeds and 3 to 4
weeks with scarified seeds.  Seeds are viable for 6 months.  Seedlings
can be transplanted to the field in 9 months.  Stem cuttings from woody
vertical stems root in 3 to 4 weeks in an inert growth medium such as
vermiculite.  Stem cuttings can be transplanted to the field in 6
months.  Plants should be spaced 4 to 6 meters (13 to 20 feet). 
Fertilizer and pruning aids growth.  

Olive:

The olive grows in temperate to tropical regions and is a long-lived
evergreen tree.  Requires sufficient winter chill to ensure fruit set
and a long, hot growing season for proper fruit ripening.  Flourishes in
full sun.  Tolerates mild wind, mild saline conditions, dry periods and
any well-drained soil with a pH 5.0 - 8.5.  Irrigation and fertilization
improves fruiting.  Does not tolerate hot, dry winds during fruiting or
spring frosts; green fruit is damaged at approximately 2 °C (28 °F). 
Olives are adapted to the xerophytes conditions of the Mediterranean
climate.  Propagated mostly by leafy stem cuttings.  Approximately 10 to
15 centimeter (4 to 6 inch) long cuttings with 2 to 3 pairs of leaves
should be obtained from 1-year-old shoots.  Cuttings are treated with
rooting hormone and placed on heated mist benches during spring or fall.
 Once rooted, cuttings are moved to individual containers.  Young trees
are trained into a specific shape and size.  Tree spacing can range from
30 ft for ‘Manzanillo' cultivars to 40 ft for most other cultivars for
proper maintenance and harvesting when mature.  Trees can also be
maintained as a hedgerow or rectangle unit with spacing’s 10 – 20 ft
(3 to 6 m) apart down the row.  Trees are pruned at the end of winter to
renew the fruiting surface.  There is a range of time during which the
fruit may be harvested.  

Papaya, Mountain:

The mountain papaya grows in tropical highlands and cool subtropical
areas with well-distributed rainfall of 50 to 100 centimeters (20 to 39
inches) and temperatures ranging from 10 to 24 °C (50 to 75 °F).  It
also grows in temperate climates.  In tropical areas, plants inhabit the
low dry mountain forest area at elevations of 1,500 to 3,000 meters
(4,921 to 9,843 feet).  Grows well in deep soil and abundant organic
matter.  Mountain papaya is hardier than the common papaya.  It
tolerates drought and light frosts of up to 2 °C (28 °F).  It does not
tolerate low dawn temperatures and intense midday sun during the winter
(May to September).  Propagation is mainly by seed.  Seeds are removed
from the fruit, dried in the open air and planted in pots.  Germination
occurs in 30 days.  Seedlings are planted 3 by 3 meters (10 by 10 feet)
apart in the field when they reach 10 to 15 centimeters (4 to 6 inches)
high.  There is no dormancy requirement.  It is not possible to separate
plants by the type of flower produced before bloom time.  Therefore,
three to four plants per site are planted.  When the flower types are
identified, the plants are selected and the hermaphrodite and female
plants are selected for the orchard.  

Patauá:

Patauá palms are scattered on upland soils of terra firma rainforests
and are widespread in the Neotropical lowlands.  Plants do not usually
grow above 950 meters (3,117 feet) in elevation.  Palms form huge
unbroken stands in flooded swamps.  Do not tolerate frost.  Propagated
by seed.  Seed should be de-pulped and placed in 50 °C (122 °F) water
for 30 to 60 minutes.  Seeds should be planted in partial shade. 
Germination occurs within 2 months.  When the seedling has at least one
leaf, it should be transplanted to a container and grown under partial
shade for one year.  For plantations, plants should be shaded for the
first few weeks before planting in full sun.  Spacing for an agro
forestry plantation would be 204 to 216 plants at 7 meter (23 feet)
square spacing.  To increase fruiting production, competing plants
should be removed and the nutrient content of the soil should be
increased.

Peach palm, fruit:

Peach palm, fruit can grow as wild palms in transitional natural
ecosystems where there are natural disturbances including riverbeds and
primary forest gaps, or as cultivated palms occur in ecosystems created
by humans.  Cultivated palms are adapted to a wide range of ecological
conditions in the humid Neotropics.  Palms require hot, wet tropical
lowlands with deep, fertile, well-drained soils, elevations of less than
1,000 meters (3,281 feet), abundant and well-distributed rainfall (200
to 500 centimeters (79 to 200 inches) per year), and average
temperatures above 24 °C (75 °F).  Tolerates low-fertility soils and
short, 3 to 4 month dry seasons in non-sandy soils.  Does not yield well
in dry conditions.  Does not tolerate waterlogged soils.  Propagation is
mainly by seed.  Seed should be obtained from healthy trees at the
beginning of the harvest season.  Pulp should be carefully removed,
seeds should be cleaned and sowing should occur in appropriate
substrates with sufficient irrigation.  Seeds germinate in 30 to 90
days.  Seedlings should be placed in moderate shade.  When palms are
grown for fruit, the spacing is 5 by 5 meters (16 by 16 feet) or 400
plants per hectare.  For heart-of-palm crops, plants should be grown in
high density (> 5,000 plants per hectare), high input stands, where
standard spacing is 1 by 2 meters (3 by 7 feet).  Lime and sufficient
amounts of nitrogen, phosphorous, and potassium should be applied to
acidic soils.

Persimmon, black:

The black persimmon grows best in subtropical climates with full sun and
shallow, rocky, limestone soils.  Prefers warm winters, hot, humid
summers, and rainfall in the spring and fall.  Forms heavy thickets in
the Edwards Plateau.  Also popular in Texas in the Rio Grande plains and
the southeastern corner of the Trans-Pecos region.  In Mexico, trees
grow in the northern portions of Nuevo Leon, Coahuila, Tamaulipas, and
the extreme Northeastern corner of Chihuahua.  Texas persimmon occurs in
scrub evergreen forests, mature riparian and woody upland communities. 
Tolerant of heat, drought, shade, and most well drained soils including
clay, loam, and sand.  Can survive in semiarid environments including
rocky north slopes, arroyos, ravines, and upper floodplain terraces.  In
drier regions, the tree grows on canyon sites.  Grows at elevations of
300 to 1,700 meters (1,100 to 5,700 feet).  Hardy in USDA zones 7 to 9. 
Propagation is by seed and vegetative reproduction.  Clean seeds without
fruit pulp germinate rapidly in warm, moist soil.  Germination rates are
50 to 90 percent.  Trees can be fertilized once per year.

Persimmon, Japanese:

The Japanese persimmon grows worldwide in warm temperate areas,
subtropical areas and tropical highlands.  Requires well-distributed
rainfall and a seasonal cool period for proper flowering and fruiting. 
Prefers fertile, free draining clay loams with a pH of 5.5 to 6.5. 
Tolerates a wide range of soils and locations.  Thrives in semi-arid to
high humidity areas.  Grows wild at elevations of 1,830 to 2,500 meters
(6,000 to 8,000 feet).  The optimal temperature range for fruit growth
and sugar accumulation is 20 to 25 °C (68 to 77 °F).  Extremely high
temperatures during the summer inhibit fruit growth.  Cool autumn
temperatures promote the final expansion of fruit development and
enhance fruit maturation.  Some cultivars tolerate moderate frost. 
Non-astringent varieties grow better in the warm subtropics.  Astringent
types are best suited for temperate areas.  Propagation is mostly by
grafting.  Some plants are propagated by seed, micro-propagation, and
budding.  For seedling rootstocks, seeds should be cleaned, dried, and
placed directly in a seedbed at 30 °C (86 °F) during the autumn
months.  Seedlings should be established in long, narrow pots before
potting into large containers.  Grafting is done from early to mid-April
when water begins to ascend to the upper parts of the tree.  Grafts can
be planted in three to four months.  Commercial trees should be trained,
thinned and pruned.  Dwarf varieties should be planted 5 by 2.5 meters
(16 by 8 feet) apart, semi-dwarf trees should be planted 5 by 3 meters
(16 by 10 feet) apart, and vigorous varieties should be planted 6 by 4.5
meters (20 by 15 feet) apart.  Several selected cultivars of persimmon
are used for intensive cultivation.  Some early-ripening cultivars are
cultivated partially in heated plastic houses for early harvest.  

Pitomba:

The pitomba requires tropical to warm subtropical climate.  Plants grow
well in full sun and a variety of soils that are fertilized and
frequently/heavily watered.  Prefers acidic soils.  Tolerant of saline
conditions, partial shade, and light frosts up to 3 °C (27 °F).  Not
tolerant of drought during blooming and fruit development.   Propagation
is by seed and grafting.  Seedlings produce fruit of varying sizes. 
Superior varieties are veneer-grafted.  Cultivated locally and grown in
botanical gardens.

Pomerac:

The pomerac requires hot, wet, humid to sub-humid, tropical climate,
full sun, rich, well-drained soil with a pH of 6.1 to 7.4, an annual
rainfall of 152 centimeters (60 inches) or more and a mean annual
temperature of 24 to 27 °C (75 to 81 °F).  Native to lowland and
rainforests.  Grows from sea level to 1,219 meters (4,000 feet). 
Low-lying islands, moist coastal areas, and volcanic soils are
preferred.  In India, trees grow best on the banks of ponds, lakes and
streams.  Tolerates a variety of soils including sand and heavy clay and
partial shade.  Moderate drought tolerance.  Not tolerant of soils with
a high pH, water logging, and frost.  Propagation is by seed, air
layering, budding, cuttings, and grafting.  Seeds should be planted 4
centimeters (1.5 inches) deep directly in the field.  Germination occurs
in 2 to 4 weeks.  Cuttings are transplanted 6 weeks after taking root. 
Superior plants are propagated by budding.  For commercial production,
trees should be spaced 6 to 10 meters (20 to 33 feet) apart. 
Fertilization and irrigation aid plant growth.  

Rambai:

The rambai requires hot, humid tropical lowlands and forests.  Thrives
at elevations up to 750 meters (2,461 feet).  Prefers alluvial soils
near rivers or other bodies of water.  Propagation is by seed and
grafting.

Rose Apple:

The rose apple requires tropical to near-tropical climate.  Prefers
elevations of sea level to 2,286 meters (7,500 feet), deep, loamy soil,
full sun, wet lowland habitats, forests, or moist uplands.  In India,
trees prefer banks of canals and streams.  Tolerates semi-arid
conditions, some wind, cool coastal conditions, sand to limestone soils
with little organic matter, and temperatures to 4 °C (25 °F).  Does
not tolerate prolonged drought.  Mostly propagated by seed.  Some
vegetative propagation has been conducted including air layering,
cuttings, and veneer grafting.  Trees take up a large amount of space. 

Rumberry:

The rumberry tree naturally occurs in locally dense populations or even
mono-specific stands in Amazonian flood plains and riparian vegetation. 
The plant is tolerant of flooding and can withstand 4 to 5 months with
the roots submerged in water.  Fruit from wild trees is harvested
directly into canoes.  The tree is relatively easy to cultivate.  Plants
survive best in hot, damp tropical climates, with large amounts of
rainfall, but can grow in the subtropics, surviving temperatures just
above freezing.  Propagation is through seed.   In cultivation, the tree
begins bearing fruit after 4 to 6 years.  Suggested planting densities
are 600 to 1,100 trees/ha.

Sea grape:

The sea grape requires warm tropical lowlands, coastal areas, full sun
and elevations from sea level to 1,000 meters (3,281 feet).  Grows on
rocky to sandy shores, coastal woodlands, and forms thickets on dunes. 
Rarely grows inland.  Thrives on slightly too moderately alkaline,
well-drained, loamy sands.  Also grows on rocky calcareous soils and
other freely drained soils.  Tolerant of a wide range of rainfall (50 to
150 centimeters (20 to 59 inches)), partial shade, a variety of soil
conditions, dry seasons of up to 8 months, salt spray and drought.  Not
tolerant of excessive humidity and extended periods of frost.  Young
trees are injured when temperatures reach 0 °C (32 °F).  Mature trees
tolerate temperatures of -5 °C (23 °F) for short periods of time. 
Grows slowly in windy locations.  Propagation is by seed, air layering,
ground layering, and veneer grafting and hardwood cuttings.  Seeds
should be planted in or on light-textured, well-drained soil;
germination occurs in 18 to 50 days.  Transplanting occurs in 4 to 5
months, when the plant is 15 centimeters (6 inches) tall.  During the
seedling stage, plants should be watered well and placed in a sunny
location protected from wind.  Pruning and training should be done
during the first ten years.  A complete fertilizer should be applied 2
to 3 times per year.  

Sentul:

The sentul requires hot, wet tropical lowlands with fertile medium-acid
soil.  Does best in a wet monsoonal climate with average temperatures of
22 °C (72 °F), and well-drained soils with a pH of 6.5.  A backyard
tree in tropical Asia and a semi-wild tree in second-growth forests. 
Grown with other fruit trees; not grown as a monoculture.  Tolerates
drought, areas with annual rainfall of 80 centimeters (32 inches), cold,
a variety of soils, and temperatures up to 40 °C (104 °F).  Large
mature trees tolerate light frost.  Trees can recover from severe damage
from -3 °C (27 °F) frosts.  Can survive at elevations up to 1,200
meters (3,937 feet).  Propagation is by seed, inarching, approach
grafting, cleft grafting, shield budding, and air layering.  Seeds are
prepared for planting by rubbing the seed coat with sand and washing
with water.  Seeds must be planed fresh or viability is lost. 
Germination occurs in 20 to 23 days.  Propagation by seed may produce
undesirable fruit.  Seedlings can be used as rootstocks in less than one
year.  Trees that are asexually propagated are smaller and bushier. 
Trees should be planted at the start of the rainy season in a field that
is deeply ploughed and harrowed.  Before transplanting, old leaves
should be removed and leaves left on the trees should be pruned to half
their size to lower the transpiration rate.  Pruning needs to be
completed before fruiting to develop the main branching system and a
low, spreading crown.  Spacing should be 8 by 8 meters (26 by 26 feet)
to 14 by 14 meters (46 by 46 feet).  Windbreaks should be placed near
the trees.  

Sete-capotes:

The sete-capotes requires a subtropical climates, full sun and
well-drained soil rich in organic matter.  Grown along the Alto Uruguay
River, the Araucaria Forest and the Santa Catarina Highlands.  
Tolerates tropical climates.  In warmer climates, trees should be placed
in partial shade locations.  Trees should be fertilized regularly.

Silver aspen:

Silver aspen grows in coastal rainforests, further inland in subtropical
rainforests or in coastal areas with full sun and adequate water.  Plant
the fruit in plantations and collected wild from rainforest areas.

Starfruit:

The starfruit grows in tropical and subtropical areas.  Mature trees can
tolerate freezing temperatures for short periods of time.  Thrives in
full sun, at elevations of up to 1,200 meters (4,000 feet); requires
evenly distributed rainfall of 180 centimeters (70 inches) per year. 
Prefers well-drained, rich clay loam soils.  Propagated from seed,
grafting, budding and air layering.  Seeds germinate in damp peat moss
in one week during the summer months or 14 to 18 days in the winter. 
For mass production, side-veneer grafting of mature, purplish wood onto
starfruit seedlings is used.  Plants are spaced 4 to 9 meters (13 to 30
feet) apart.

Surinam Cherry:

The Surinam cherry requires tropical to warm subtropical climates, full
sun to partial shade, and medium to high rainfall.  Found growing along
streams, riverbanks, and the edges of forests in Brazil.  Grows at
elevations of sea level to 1,800 meters (5,906 feet).  Favors deep loamy
soil.  Tolerates a variety of well-drained soil conditions including
sand, sandy loam, stiff clay, and limestone-based soils, long dry
seasons, periodic flooding, temperatures down to -6 °C (21 °F), and
light frost.  Not tolerant of saline conditions.  Propagation is by
seed, air layering, or veneer or cleft grafting.  Germination occurs
within 3 to 4 weeks after removal from the fruit.  Seedlings are used
for rootstocks of Surinam cherry.  Trees should be planted 3 to 5 meters
(10 to 16 feet) apart or in hedgerows with an in-row spacing of 1 to 2
meters (3 to 7 feet) and a between-row spacing of 5 meters (16 feet). 
During the first 5 years of growth, trees should not be pruned.  For
ornamental purposes, trees are pruned into square hedges.  

Tamarind:

Tamarind requires hot subtropical to tropical lowlands or humid
monsoonal climate, full sun, elevations of sea level to 1,500 meters
(4,921 feet), a mean annual rainfall of 50 to 150 centimeters (20 to 59
inches), a dry period (for tamarind fruit development), a maximum annual
temperature of 33 to 37 °C (91 to 99 °F), a minimum annual temperature
of 9.5 to 20 °C (49 to 68 °F), and fertile, deep, well-drained,
slightly acid loamy to alluvial soils.  An easily managed tree.  Grown
in the sub- and semi-arid tropics, stream banks, and dry coastal plains.
 Thrives in USDA zones 10 to 12.  Tolerates a variety of well-drained
soils (sandy soil, clay loam, rocky soils, saline soils, calcareous
soils, sodic soils).  Large, mature trees are tolerant of frost as low
as -3 °C (27 °F), and high temperatures of up to 47 °C (117 °F). 
Propagation is by seed, layering, cuttings, budding, grafting, and
micro-propagation.  Most plants are grown by seed.  Seeds remain viable
for 6 months to several years when kept in proper storage conditions. 
Seeds should be planted 1.3 centimeters (½ inch) deep.  Germination
occurs in 7 to 25 days.  Germination rate is 30 to 92 percent.  Soaking
seed in cold water and scarifying the seed coat can increase germination
percentage.  Vegetative propagation can result in good genetic quality,
a younger bearing age, and a smaller tree height.  After trees reach a
height of 80 centimeters (31.5 inches), transplanting should occur
during the rainy season.  Spacing should be 10 to 20 meters (33 to 66
feet) between trees.  Young trees should be pruned to establish the
framework of the tree.  Mature trees should be pruned to remove dead and
weak branches.  Fertilizer can aid growth.  Trees can be intercropped.  

Uvalha:

Uvalha requires tropical or warm subtropical climates with low to medium
rainfall.  Tolerant of light frost and drought.  Propagation is by seed.
 Fertilization and irrigation aid fruit quality.  Fruit should be
harvested when ripe.  Fruit is processed commercially by small growers
in rural areas in Brazil.

Water apple:

The water apple requires hot, wet tropical lowlands with light,
well-drained mildly acid soils.  Prefers a long dry season, elevations
up to 1,200 meters (3,937 feet) and well-spaced rainfall.  Planted along
streams and ponds.  Tolerant of heavy soils.  Not tolerant of
temperatures below freezing.  Propagation is by seed, air layering,
cuttings, or budding.  Seeds lose viability quickly and should be
planted fresh from the fruit.  Trees are spaced 5 to 7 meters (16 to 23
feet) apart.  During the first couple of years, trees should be weeded,
mulched, fertilized and watered.  Fertilizers should be applied after
harvest and flowering.  Cultivated in India, Southeast Asia, and
Indonesia.  

Water berry:

The water berry tree prefers subtropical to warm-temperate climates,
lowlands, medium to high elevation (10 to 1,660 meters or 33 to 5,446
feet) forests, full sun, and locations near water and along
watercourses.  Grows along stream banks, swampy areas, forest margins,
moist gullies in forest, seasonally waterlogged grasslands, sandy
coastal plains and bush or open grassy and sometimes high country. 
Tolerates cold, but not tolerant of frost.  Propagated by seed. 
Germination is aided by pre-treating the seed with a pre-emergence
fungicide to prevent dampening off.  Seeds should be placed in a seed
tray and covered with a thin layer of well-drained soil.  Regular
watering, fertilization and good ventilation are needed.  Once large
enough, seedlings should be potted into individual plant bags or pots.

Water pear:

The Water pear requires a tropical climate, fresh, permanently moist,
well-drained areas with a high water table, full sun, mean annual
temperatures ranging from 10 to 30 °C (50 to 86 °F), and mean annual
rainfall of 100 to 230 centimeters (39 to 91 inches).  Thrives at
elevations of 0 to 2,100 meters (0 to 6,890 feet).  Found growing along
stream banks, valleys, gullies or streambeds, floodplains, lowland and
mountain rainforests, fringing swampy forests, rocky ground in high
rainfall savannah, open woodlands, and the shore.  Grows in standing
water.  Propagation is by seed and coppice.  Seeds should be planted in
moist mineral soil in pots soon after being removed from the fruit. 
Germination of 80 to 90% is attained after 20 to 50 days.  Trees should
be planted on cleared sites.  

Wax jambu:

The wax jambu requires hot, wet tropical lowlands, a short dry season,
and elevations of sea level to 1,200 meters (3,937 feet).  Prefers
fertile, heavy soil, rich in organic matter, with a loam to clay-loam
texture.  Grows wild in coastal forests.  In subtropical climates, fruit
harvested during the winter are best to eat.  Tolerates a variety of
soil conditions.  Does not tolerate frost or high wind.  Propagation is
by seed, cuttings, budding, tissue culture, and air layering.  Seeds
should be removed from the fruit and immediately planted.  Germination
occurs in a short period of time.  Trees should be spaced 5 to 10 meters
(16 to 33 feet) apart in the field.  Cultivated trees, especially in
Taiwan, are pruned, thinned, root pruned, girdled, flooded, sprayed with
flower and growth-inducing chemicals, irrigated and fertilized. 
Fertilization should be performed after the formation of the
inflorescence.  Light, temperature, and sugar affect fruit color.  

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE
TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL COMMODITIES: 

	The proposed members of the Tropical and subtropical fruit edible peel
crop group have widespread distribution throughout the world.  Table 3
provides a list of the hectares and production in metric tons from
various countries that are members of the International Crop Grouping
Consulting Committee (ICGCC) as well as countries that grow carob,
cashew fruit, date, fig, guava, and olive.  The world total hectares for
carob, cashew fruit, date, fig, guava, and olive are over 18,501,827
hectares (ha) in 2008, and the total production of these fruits has to
over 66,431,631 metric tons in 2008 (Table 3, FAO 2008).  Worldwide, the
most harvested edible peel tropical fruit is olives the most harvested
edible peel tropical fruit at 57 % of the hectares followed by guava
(includes mango and mangosteen) at 25.6%, date at 6.7%, persimmon at
4.0%, cashew apple at 3.7%, and carob at 0.9%.  Guava accounts for 52.5%
of the production (MT); followed by olive at 26.6%, date at 10.7%,
persimmon at 5.5%, cashew apple at 2.8%, fig at 1.6%, carob at 0.3%. 
The average yields for the major tropical edible peels fruits is 7.4
MT/ha for guava, date at 5.5, persimmon at 4.8, cashew apple at 2.7, fig
at 2.4, carob at 2.0, followed by olive at 1.7 MT/ha, respectively.  The
predominate tropical fruit edible peel fruit producing region in
hectares (ha) for carob is Europe at 78.2 %, followed by Africa 15.0 %,
and Asia at 6.6%  The predominate cashew apple producing region in
hectares (ha) is South America (Brazil) at 89.3 % and Africa (Mali and
Madagascar) at 10.4 %.  The predominate date producing regions in
hectares (ha) is Asia at 66.3 % and Africa at 33.2 %.  The U.S. has only
0.2 % of the world harvested date hectares.  The predominate fig
producing regions in hectares (ha) are Southern Europe at 28.8 %, Asia
at 27.9 %, and the U.S. at 0.8 %.  The predominate olive producing
regions in hectares (ha) for olive is Europe at 46.4 %, followed by
Africa 37.3 %, and Asia at 15.2 %, with the U.S. at 0.1 %.  The
predominate guava producing region in hectares (ha) are Asia at 77.3 %,
Africa 12.8 %, and Central America at 4.5 %.  The predominate persimmon
producing regions in hectares (ha) are Asia at 98.4 % and Europe at 0.4
%  

Table 3.  Tropical and Subtropical Fruit, Edible Peel Production in
2008.  (Note:  This table contains only the tropical fruits (edible
peel) available on the FAO website. 

Countries/

Regions	Carob	Cashew apple (cashew fruit)	Date	Fig

Australia	No data

No data	No data

No data	No data

No data	30 ha

85 tonnes

New Zealand	No data

No data	No data

No data	No data

No data	No data

No data

United States	No data

No data	No data

No data	  2,064 ha

17,146 tonnes	  3,804 ha

39,281 tonnes

Africa	13,371 ha

29,216 tonnes	  71,000 ha

191,000 tonnes	  414,108 ha

2,634,247 tonnes	186,717 ha

490,477 tonnes

North America	No data

No data	No data

No data	  2,064 ha

17,146 tonnes	  3,804 ha

39,281 tonnes

Central America	56 ha

28 tonnes	No data

No data	596 ha

2,788 tonnes	1,084 ha

6,123 tonnes

South America	No data

No data	   610,003 ha

1,660,005 tonnes	82 ha

446 tonnes	  4,055 ha

29,865 tonnes

Asia	  5,879 ha

21,616 tonnes	No data

No data	   826,301 ha

4,441,347 tonnes	130,694 ha

405,550 tonnes

Europe	  69,478 ha

126,224 tonnes	No data

No data	  4,037 ha

14,000 tonnes	120,622 ha

105,559 tonnes

World Total	  88,784 ha

177,084 tonnes	   681,003 ha

1,851,005 tonnes	1,247,188 ha

7,109,974 tonnes	   447,006 ha

1,076,940 tonnes



Table 3.  Tropical and Subtropical Fruit, Edible Peel Production for
Guava, Olive, and Persimmon in 2008 (Continued). 

Countries/

Regions	Mangoes, Mangosteens and Guavas	Olive	Persimmon

Australia	  9,500 ha

57,947 tonnes	10,500 ha

57,123 tonnes	82 ha

715 tonnes

New Zealand	No data

No data	No data

No data	180 ha

3,000 tonnes

United States	   675 ha

2,950 tonnes	12,141 ha

60,600 tonnes	No data

No data

Africa	   603,968 ha

3,395,045 tonnes	3,940,207 ha

2,862,518 tonnes	No data

No data

North America	   675 ha

2,950 tonnes	12,141 ha

60,600 tonnes	No data

No data

Central America	   214,195 ha

2,128,243 tonnes	  9,112 ha

19,436 tonnes	45 ha

442 tonnes

South America	   141,692 ha

1,908,411 tonnes	  79,371 ha

238,601 tonnes	   8,797 ha

173,297 tonnes

Asia	  3,651,624 ha

26,543,548 tonnes	1,598,893 ha

2,670,784 tonnes	   752,131 ha

3,441,058 tonnes

Europe	No data

No data	  4,899,749 ha

11,749,599 tonnes	  2,732 ha

50,441 tonnes

World Total	  4,723,906 ha

34,889,014 tonnes	10,549,973 ha

17,658,661 tonnes	   763,967 ha

3,668,953 tonnes

(FAOSTAT:    HYPERLINK "http://faostat.fao.org/site/566/default.aspx" 
http://faostat.fao.org/site/566/default.aspx , results as of September
7, 2010)

	In the U.S. there is per capita consumption data for 2004 – 2009 for
date (Table 4), fig (Table 5), and olive (Table 6).  The per capita 
consumption for dates, figs and olives are reported as all processed
none as fresh.   Date consumption is all from processed dates with per
capita consumtion staying stable from 1970 levels at 0.28 lb/capita to
0.29 lb/capita in 2009.  Consumption is however up from the low of 0.13
to in 2007 to an increase in 2009 of 0.29 lb/capita.  Per capita
consumption of figs has shown a dramatic decline since 1970 at 0.65
lb/capita to a low of 0.21 lb/capita in 2009 (Table 5).  The per capita
consumtion of olives (Table 6) has shown a lot of variation from 0.95
lb/capita in 1970 to a high of 1.41 lb/capita in 2005, followed by a
decline in 2009 to 0.76 lb/capita in 2009.  It is expected with the
health benefits of these tropical fruits that per capita consumption
will increase. 

Table 4.  Date U.S. Per Capita Consumption Fresh Weight Equivalent
(lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability,
February 1, 2011).

Year	Fresh	Processed	Total Date

2009	NA	0.29	0.29

2008	NA	0.21	0.21

2007	NA	0.13	0.13

2006	NA	0.17	0.17

2005	NA	0.14	0.14

2004	NA	0.14	0.14

1970	NA	0.28	0.28



Table 5.  Fig U.S. Per Capita Consumption Fresh Weight Equivalent
(lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability,
February 1, 2011).

Year	Fresh	Processed	Total Fig

2009	NA	0.21	0.21

2008	NA	0.28	0.28

2007	NA	0.27	0.27

2006	NA	0.31	0.31

2005	NA	0.30	0.30

2004	NA	0.36	0.36

1970	NA	0.65	0.65



Table 6.  Olive U.S. Per Capita Consumption Fresh Weight Equivalent
(lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability,
February 1, 2011).

Year	Fresh	Processed	Total Olive

2009	NA	0.76	0.76

2008	NA	0.88	0.88

2007	NA	1.37	1.37

2006	NA	0.74	0.74

2005	NA	1.41	1.41

2004	NA	1.22	1.22

1970	NA	0.95	0.95



	Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day
individual consumption for determined stone fruit consumption (g/day) is
listed in Table 7, the highest consumption is for figs (fresh and dried)
at 0.1825 g/day, dates at 0.0461 g/day, olive (table and oil) at 0.981
g/day, persimmon at 0.113 g/day, followed by guava at 0.092.  Except for
persimmon, these commodities are also proposed as representative
commodities and accounted for over 91 % of the tropical fruit edible
peel consumption in this survey.  There were no tropical fruit reported
consumed with these surveys for babyfood.

	The Dietary and Nutritional Value of the Tropical and Subtropical
Fruits – Edible Peel: is listed in Appendix II of this report.

Table 7.  Consumption of the Tropical Fruits – Edible Peel Based on

 USDA CSFII 1994 – 1996, 1998 survey.

COMMODITY	CONSUMPTION (g/day) 

Date	 0.0461

Fig	 0.0425

Fig, dried	 0.140

Guava	 0.092

Olive	 0.590

Olive, oil	 0.391

Persimmon	 0.113

Starfruit	 0.000239

Tamarind	 0.0138

Total Tropical and Subtropical Fruit Edible Peel	1.428639



IMPORTS/EXPORTS OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL
COMMODITIES:

	The U.S. is not a major producer of tropical fruits with edible peels
and significant amounts are imported (Table 8).  The amount of a
commodity can vary widely from year to year based on differences in U.S.
production, weather effects, and consumer demand.  The most widely
imported tropical and subtropical fruits with edible peels are guava,
followed by dates whole with or without pits, dried tamarind and figs
(Table 8).  In 2007 over 4582 MT of dates, all forms (USDA Foreign
Agriculture Trade Statistics, FATUS) were imported into the U.S.  Dates
whole without the pit came from Saudi Arabia (29 %), Algeria (25 %),
China (19 %), and Tunisia (10 %).  For whole dates over 49 % come from
Pakistan, 28 % from Mexico, China has 9.9 %, and Israel 5.8 %.  Dates
not whole came from Iran at 71 % and Pakistan at 29 %.  Fresh and dried
figs come from Spain (68 %) or from Turkey at 19 % and Portugal at 11 %.
 Fresh guavas are imported at 39 % from Ecuador, 16 % from Dominican
Republic, Brazil and Mexico at 12 % and 11 %, respectively and Malaysia
at 8.4 %  Guava jams are imported from Brazil at 43 %, Costa Rica at 39
%, Ecuador at 7 %and the Dominican Republic at 5 %.  Guava paste is
imported from Brazil at 43 %, Columbia at 20 %, Dominican Republic at 17
% and the Philippines at 7.7 %.  Over 94 % of the fresh tamarinds come
from Thailand.  Dried tamarinds were imported from Thailand at 64 % and
from Mexico at 31 %.  

Table 8.  U.S. Tropical and Subtropical Edible Peel Fruit Imports for
2006 - 2007. (USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA
FATUS, 2008).

Tropical Fruit – Edible Peel	2006 (MT)	2007 (MT)

Date, whole w/o pits	   580	1,081

Date, whole with pits	1,575	2,630

Date, not whole	   606	   872

Fig, fresh and dried	2,827	2,786

Guava	6,341	7,191

Guava, paste and puree	3,514	4,313

Guava, jam	   913	1,289

Tamarind, fresh	1,013	Not reported

Tamarind, dried	2,830	2,843



	The U.S. is not a major exporter of tropical fruit edible peel
commodities, but does export dates and figs (Table 9).  In 2007, there
were over 3,151 MT of U.S. grown dates exported and 2,890 MT of figs
(USDA FATUS).  Most of the dates exported went to Canada at 35 %,
Australia at 22 %, and the Netherlands at 7.2 %.  Figs were exported to
Canada at 58 %, Mexico at 18 %, Japan at 14 %, and Hong Kong at 3.2 %.  

Table 9.  U.S. Tropical and Subtropical Edible Peel Fruit Exports Metric
Tons (MT) for 2006 - 2007. (USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS –
2007, USDA FATUS, 2008).

Tropical Fruit – Edible Peel 	2006 (MT)	2007 (MT)

Date, fresh and dried	3109	3151

Fig, fresh and dried	4859	2890



U.S. TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT PRODUCTION AND
GEOGRAPHICAL PRODUCTION:

	Production in the U.S. is based on the USDA 2008 Agricultural
Statistics, FAO Statistics, 2007, USDA ERS 2007, 2010, 2011 Noncitrus
Fruits Summary, USDA NASS Crop Production, 2007, and the U.S.
Agricultural Census, 2007.  The planted acreages for the tropical and
subtropical fruit edible peel in the United States are listed in Table
10 and according to the 2007 AGCensus the tropical fruit edible peel
crops (date, fig, guava, olive, and persimmon) were grown on over 62,000
A.  Yields/A range from 3.08 tons for dates to 12.65 tons for guava.  In
2007, olive accounts for 63.8 % of the U.S. acreage of the tropical and
subtropical fruit – edible peel group, followed by fig at 15.7 %, date
at 12.3 %, persimmon at 6.8 %, and guava at 1.4 %.  Acreage of these
tropical fruits declined by 5,506 A (Table 10).  

Table 10. U.S. Production of Tropical and Subtropical Fruit – Edible
Peel Commodities Including Date, Fig, Guava, Olive, and Persimmon for
2002 and 2007 (USDA AG Census, 2002, 2007 (USDA NASS, 2011, USDA
Agricultural Statistics, 2009).

Commodity	2002 Acreage U.S.	2007 Acreage U.S.	2007 Yield Per Acre (tons)
Change in Acreage

(2002 - 2007)

Date	  7,595	  7,669	  3.08	+    74

Fig	14,274	  9,739	  5.25	- 4,535

Guava	  1,213	     883	12.65	-   330

Olive	39,591	39,540	  4.42	-     51

Persimmon	  4,855	  4,191	-	-   664

Total Tropical Fruit – Edible Peel U.S. Acres	67,528	62,022	- 	- 5,506



	Updated acres for 2010 find the total tropical fruit edible peel acres
excluding persimmon have dropped from 2007 to 49,000 (Table 11). 
Average yield/A for 2008 - 2010 range from 3.16 tons for olive to 9.4
tons/A for guava.  Since 2008 the acres for dates have increased by
1,000 and olive acres have increased by 3,000 A.  

Table 11. U.S. Production of Tropical and Subtropical Fruit – Edible
Peel Commodities Including Date, Fig, Guava, and Olive for 2008 – 2010
(USDA NASS, 2010, 2011, and USDA Agricultural Statistics, 2010).

Commodity	2008 Acreage U.S.	2009 Acreage U.S.	2010 Acreage U.S.	Average
Yield Per Acre (tons) 2008 - 2010	Change in Acreage

(2008 - 2010)**

Date	  5,700	  6,700	  6,700	3.58	+ 1,000

Fig	  9,400	  9,300	  9,300	4.54	-     100

Guava	    160	    135	     115	8.15	-       45

Olive	30,000	31,000	33,000	3.16	+ 3,000

Total Tropical and Subtropical Fruit – Edible Peel Total U.S. Acres
45,260	47,015	49,000	- 	+ 3,855



	The top producing States (Table 12) for dates is California (82 % of
the acres) and Arizona (18 %).  The cultivars of dates grown in
California are listed in Table 13.  ‘Deglet Noor’ is the most widely
planted cultivar with 70 % of the acres.  ‘Medjool’, ‘Zahidi’,
and ‘Khadrawy’ are planted to 19 %, 7 %, and 1 % of the acres,
respectively.  

Table 12. Top U.S. States in Production of Dates. 2002, 2007 (USDA
AGCensus, 2002, 2007; USDA NASS, 2010; USDA Agricultural Statistics,
2010).

State	2002 Bearing Acreage U.S.	2007 Bearing Acreage U.S.	State percent
of total US bearing acreage (%) 2007	2008 Bearing Acreage U.S.	2009
Bearing Acreage U.S.	2010 Bearing Acreage U.S.

California 	6,197	6,315	82.3	5,700	6,700	6,700

Arizona	1,397	1,354	17.7	* NR	       * NR	              * NR

Total U.S. Bearing Acreage	7,594	7,669

-	-	-

* NR – Not Reported.

Table 13. Date Cultivars Grown for Fruit in California (University of
California Agriculture and Natural Resources Publication 3498.

Date Cultivar	1992 Acreage (A) 	Percent (%) of Acres	Fruit Shape 	Fruit
Size (mm)

Deglet Noor	3,910 	70	Oblong-ovate	40 – 50 mm X 20 – 25 mm

Medjool	1,062	19	Oblong-oval	38 – 48 mm X 26 – 32 mm

Zahidi	   408	  7	Obovate	34 – 40 mm X 23 – 25 mm

Khadrawy	     65	  1	Oblong or oblong elliptical	20 – 25 mm X 7.7 –
9.8 mm

Total Acres	5,632 



	

	Most of the fig bearing acres are also planted in California at 96.4%
with Florida increasing from 2002 to 2007 from only two acres to
seventeen (Table 14).  

Table 14. Top U.S. States in Production of Figs.  (USDA AG Census, 2002,
2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State	2002 Bearing Acreage U.S.	2007 Bearing Acreage U.S.	State percent
of total US bearing acreage (%) 2007	2008 Bearing Acreage U.S. (A)	2009
Bearing Acreage U.S. (A)	2010 Bearing Acreage U.S. (A)

California 	13,962	9,384	96.4	9,400	9,300	9,300

Alabama 	35	38 	0.4	*NR	*NR	*NR

Georgia	10	34	0.4	          *NR	          *NR	          *NR

Louisiana	71	31	0.3	          *NR	          *NR	          *NR

Florida	2	17	0.2	          *NR	           NR	         *NR

Total U.S. Bearing Acreage	14,274	9,739

          *NR	         *NR	          *NR

*NR – Not Reported.

Of the total guava acres Hawaii has 47.2 % of the acres (Table 15),
followed by California at 30.6 %, Florida at 21.9 %, and Texas art 0.2
ppm.  Hawaii acres have been decreasing rapidly since 2002 due to
foreign trade competition and competition for acre use.  

Table 15. Top U.S. States in Production of Guava.  (USDA AG Census,
2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State	2002 Bearing Acreage U.S.	2007 Bearing Acreage U.S.	State percent
of total US bearing acreage (%) 2007	2008 Bearing Acreage U.S. (A)	2009
Bearing Acreage U.S. (A)	2008 – 2009 Average Yield Per Acre Tons 

Hawaii	602	417	47.2	160	135	18.8

California 	171	270	30.6	      *NR	      *NR	      *NR

Florida 	186	193	21.9	      *NR	      *NR	      *NR

Texas	-	3	0.3	      *NR	      *NR	      *NR

Total U.S. Bearing Acreage	959	883





*NR – Not Reported.

Of the total bearing, olive acres over 96 % are planted in California
(Table 16).  Average yields of olives per acre are 3.16 tons.

Table 16. Top U.S. States in Production of Olives.  (USDA AG Census,
2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State	2002 Bearing Acreage U.S.	2007 Bearing Acreage U.S.	State percent
of total US bearing acreage (%) 2007	2008 Bearing Acreage U.S. (A)	2009
Bearing Acreage U.S. (A)	2010 Bearing Acreage U.S. (A)

California 	36,526	38,142	96.8	30,100	31,000	33,000

Oregon	-	13	< 0.1	          *NR	          *NR	          *NR

Total U.S. Bearing Acreage	36,526	39,540

          *NR	          *NR	          *NR

*NR – Not Reported.

Table 17. Top U.S. States in Production of Persimmons.  (USDA AG Census,
2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State	2002 Bearing Acreage U.S.	State percent of total US bearing
acreage (%) 2002	2007 Bearing Acreage U.S.	State percent of total US
bearing acreage (%) 2007

California 	3,000	83.3	3,236	77.2

Florida	297	8.0	288	6.9

Texas	101	2.8	204	4.9

Georgia	24	0.7                                                          
                                               	138	3.3

Hawaii 	-	-	55	1.3

Louisiana	57	1.6	-	-

Total U.S. Bearing Acreage	3, 479

3,921

	

	California grows over 77 % of the persimmon bearing acres (Table 17)
followed by Florida at 6.9 %, Texas at 24.9 %, and Georgia at 3.3 %. 
Hawaii also has 1.3 % of the bearing acres.  Persimmon bearing acres
have increases since 2002 by over 442 A.  

	Date production in the U.S. has increased since 2007 from 16.3 (1,000
tons fresh equivalents) to 23.7 (Table 18).  The entire date crop is
utilized fresh.  The fig crop is over 90 % utilized fresh and 9.2 %
processed.  Production in 2010 has decreased by 7.8 (1,000 tons fresh
equivalents) since 2007.  All of the guava and olives were utilized as
processed commodities.  Olive production in 2010 has greatly increased
from 2008 by over 123 (1,000 tons fresh equivalents).

Table 18. Updated 2007 - 2010 Production (1,000 tons fresh equivalent)
and Utilized Production Percent Fresh or Processed for 2008 – 2010 of
the Tropical and Subtropical Fruit – Edible Peel Commodities.  (USDA
NASS, 2010, 2011, USDA Agricultural Statistics, 2010, USDA Fruit and
Tree Nut Yearbook, 2010). 

Crop (State)	2007 Production 	2008 Production 	2009 Production	2010
Production	Utilized – Fresh (%) - 2008	Utilized – Processed (%) -
2008

Date (CA)	16.3	20.9	23.7	23.7	100%	-0 

Fig (CA)	47.8	43.3	43.8	40.0	90.8%	 9.2%

Guava (HI)	4.3	3.5	2.1	-	-	100%

Olive (CA)	-	66.8	46.3	190.0	- 	100 %



	The percent of the total produce sales for the tropical fruit edible
peel commodities in U.S. grocery stores for the years 2007 – 2011  for
Starfruit,  date, and fig is shown in Table 19 (The Packer, Fairchild,
2008, 2009, 2010, 2012).  Sales in pounds of these fruits have remained
stable for the four-year period and account for > 0.3 % of the total
produce sold in the U.S.  Growth in sales should increase with rise in
immigrant populations and nutritional components of these fruits.

Table 19.  List of the Tropical Fruits Edible Peel Percent of the Total
Grocery Store Produce Sales Sold for the Years 2007, 2008, 2009, amd
2010. The Packer (Fairchild, 2008, 2009, 2010, and 2011). 

Commodity	Percent of Total Produce Sales – 2007 and Pounds Sold in
2007 	Percent of Total Produce Sales – 2008 and Pounds Sold in 
Percent of Total Produce Sales – 2009 and Pounds Sold in 2009	Percent
of Total Produce Sales – 2010 and Pounds Sold in 2010	Percent of Total
Produce Sales – 2011 and Pounds Sold in 2011

Starfruit/ Carambola	< 0.1 % and 

2,180, 305 lb	< 0.1 % and 2,267,660 lb	< 0.1 % and 2,290,950 lb	< 0.1 %
and 2,639,512 lb	< 0.1 % and 2,236,573 lb

Date	< 0.1 % and 

821,590 lb	< 0.1 % and 726,714 lb	< 0.1 % and 843,646 lb	< 0.1 % and
902,390 lb	< 0.1 % and 788,883 lb

Fig	0.3 % and 

41,130,898 lb	0.3 % and 41,250,935 lb	< 0.1 % and 1,436,998 lb	< 0.1 %
and 1,738,090 lb	< 0.1 % and 1931,753 lb



SPECIFIC CROP PRODUCTION AREAS OF THE TROPICAL AND SUBTROPICAL FRUIT –
EDIBLE PEEL: 

	There is no production data in the U.S. for the following commodities: 
Abyssinian gooseberry; Açaí; African plum; almondette; appleberry;
arazá; Bacaba palm; bacaba-de-leque; breadnut; borojo; cabeluda;
cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese
olive, black; Chinese olive, white; Chirauli-nut; Ciruela verde;
Davidson’s plum; desert date; Doum palm coconut; ffragrant Manjack;
Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum;
Malayan mombin; Marian plum; monkeyfruit; Mountain cherry; Patauá:
peach palm, fruit; rambai; rumberry; Sete-capotes; silver aspen; water
apple; and water berry.  Potential growing areas for the tropical fruits
in the U.S. and established production areas in the world will be
discussed below:

Açaí

	Açaí is produced in the following regions: Panama, Caribbean,
Northern and Western South America, Brazil, Ecuador; and it has been
introduced into India, Sri Lanka, Malaysia.  One stem produces
approximately 4 to 8 fruiting stems annually; one stem produces 16 to 32
kilograms (35 to 70 pounds) of fruit.  Approximately 4,000 ha (9,884
acres) of açaí forest in Brazil produced 7 tonnes (7.7 tons) of pure
and sweetened pulp for export to the U.S. in 2000.

Acerola:

There are some commercial plantings of acerola in Puerto Rico (202
hectares (500 acres), 1980), Hawaii (no current data) and Florida.  Some
plants in Hawaii produce 23 to 32 kilograms (51 to 71 pounds) of fruit
per tree per year.  In Puerto Rico, 4-year-old single trees yield 14 to
28 kilograms (31 to 62 pounds) per season.  EPA crop production region
13.  Other commercial production regions include Central Mexico, South
America including Brazil, Barbados, Central America, Taiwan, the
Caribbean, and the Windward Islands.  It is widely cultivated in the
tropics.  An orchard of 200 trees produces 2,722 to 4,082 kilograms
(6,000 to 9,000 pounds) of fruit per year

African plum:

No specific African plum production data for the U.S. but could be grown
in EPA Crop Production Regions 6, 8, 9, 10.  Other commercial production
regions:  Northeast Tropical Africa, East Tropical Africa, West-Central
Tropical Africa, West and East Tropical Africa, South Tropical Africa;
found elsewhere in tropical Africa but no yield data is available

Agritos:

Production in U.S. includes New Mexico, Texas, Arizona, but no yield
data is available.  Other commercial production regions include Northern
Mexico.  Adapted to EPA Crop Production Regions 6, 8, 9, and 10.  

Almondette:

Commercial production regions for almondette include India, Indonesia,
Malaysia, Burma, and Malaya.  Yields are 1 to 5 kilograms (2 to 11
pounds) per tree with an average weight of 0.27 grams (0.009 ounce). 
Approximately 1,500 tonnes (1,653 pounds) of fruit are collected
annually from the wild in Central India. 

Ambarella:

Thus far no commercial production in the U.S., but is grown in home
gardens in Hawaii, Florida, and Puerto Rico.  EPA Crop Production Region
13.  Other production regions: Tropical areas; Melanesia, Polynesia,
Indo-Malaysian region to Tahiti, the West Indies, tropical Asia or
Oceania, India, Ceylon, Queensland, Australia, Pacific Islands, Gabon,
Zanzibar, Cuba, Haiti, the Dominican Republic, from Puerto Rico to
Trinidad, Central America, Venezuela, and Surinam.

Apak palm:

Production in U.S. includes Texas, Arizona, and California.  EPA Crop
Production Regions 6, 8, and 10. Other production regions include
northern, Central, Eastern and Southern Mexico, Guatemala, Nicaragua,
Central America.

Appleberry:

Appleberry is not grown in the U.S.  Other production regions are:
Australia (Austr. Capital Terr., New South Wales, Queensland, Victoria,
Eastern states of Australia including Tasmania and South Australia.

Arazá:

Arazá is not grown in the U.S.  Other production regions include:
Colombia, Ecuador, Peru, Brazil, Bolivia.  It can produce approximately
20 to 30 tonnes of fruit per hectare annually. 

Arbutus Berry:

Production in U.S. includes the North American Pacific Coast, the
southwestern United States; and it is grown as an ornamental in the deep
south, northern Florida, and southern California.  EPA Crop Production
Region 10.  Other production regions include Northern Africa, Turkey,
Ireland, Mexico, Southeastern and Southwestern Europe, western
Mediterranean region. 

Babaco:

Babaco grows in California, but no yield data is yet available.  EPA
Crop Production Region 10.  Other production regions include Colombia,
Ecuador; New Zealand, Europe including Italy and Spain, Australia,
Israel, Middle East, Channel Islands, off the coast of Normandy; most
production occurs in Ecuador and New Zealand.  From 1996 to 1999, annual
production was approximately 600 tonnes (661 tons) on about 100 hectares
(247 acres).  Most of this crop was domestically consumed.  Each plant
produces 25 to 80 fruit.  The annual yield is 40 to 60 tonnes per
hectare and ranges from 10 to 100 tonnes.  

Bacaba palm:

No production in the U.S.  Other production regions include Northern
South America, Brazil, Peru, Central America, Bolivia, Northern Amazonia
in the Guyana’s, southern Venezuela, eastern Colombia; 1 to 3 bunches
per year are obtained per wild tree.  Approximately 20 kilograms (44
pounds) of fruit are obtained per tree per year.  More trees that are
fertile provide two or more times this yield.

Bacaba-de-leque

Production in U.S.: No data (GRIN).  Other commercial production
regions:  Northern central Brazil, northeastern tip of Bolivia to the
Amazon River in the lowland rainforests; southern margins of the Amazon
basin; no yield data is available (RIFFLE 2003, PACSOA).

Bayberry, Red

Thus far, in the U.S. red bayberry is grown as for ornamental purposes. 
 Production regions include China, Japan, South Korea, Thailand, Taiwan,
Philippines; grown in Europe as an ornamental.  China is the principle
grower of red bayberries.  In 2002, China produced 200,000 hectares
(494,210 acres) and approximately 700,000 tonnes (771,618 tons) of
fruit.  The main growing province, Zhejiang, produced 48,000 hectares
(118,611 acres) and 160,000 tonnes (176,369 tons) in 2002.  In other
areas, production is from wild trees.

Bignay

Bignay is being produced in Florida.  Yield varies greatly if grown from
seed, but a mature tree in Florida has produced 15 bushels (529 liters)
of fruit in a season.  EPA Crop Production Region 13.

Bilimbi

Bilimbi has limited production in southern Florida, Puerto Rico, and
Hawaii.  EPA Crop Production Region 13.  Other production regions:
China, Bhutan, India, Nepal, Sri Lanka, Indo-China, Indonesia, Malaysia,
Papua New Guinea, Philippines, Northern Australia, lower Himalayas and
Southeast Asia; ornamental in Israel.  The tree is cultivated in
Malaysia and grown in every village in Indonesia; no yield data is
available . 

Borojó:

It is native to Costa Rica, Panama, Colombia and Ecuado, and cultivated
in Colombia, and not produced in the U.S.  

Breadnut

No production data , but could be grown in EPA Crop Production Regions 3
and 13.  Other production regions:  Mexico, Central America, Caribbean
(Cuba, Jamaica), Northern South America (Guyana, Venezuela), Brazil,
Western South America.  Approximately 7 to 8 tonnes (8 to 9 tons) of
fruit can be harvested from 125 trees/hectare in the Yucatan.  Yields of
mature trees can reach 50 to 70 kilograms (110 to 154 pounds) of fruit
per year.

Cabeluda

No production in the U.S.:  Other commercial production regions include 
Brazil and Paraguay and other parts of South America.  

Cajou, Fruit:

No production in the U.S.:  Other commercial production regions include
Northern South America, Brazil, Colombia, Peru, Guiana, and the Amazon
region. 

Cambucá:

Cambucá were planted in 1993 in Florida and Hawaii but no production or
yield data is available.  EPA Crop Production Region 13.  Other
commercial production regions include Rio de Janeiro and São Paulo,
Brazil where it can produce large yields.  One tree can produce more
than 500 fruit. 

Carandas plum:

No production in the U.S.  Other commercial production regions include
northeast tropical Africa, west tropical Africa, south tropical Africa,
southern Africa, Madagascar, Yemen, India, Thailand, Vietnam, Saudi
Arabia, Japan, Myanmar, and Indo-China.

Carob:

Numerous scattered carob trees are found in semitropical areas.  Adapted
to Southern California in the foothills and in the desert.  Carob trees
are planted in Texas, Arizona, California, and Florida.  In California,
a 6-year-old tree will yield approximately 2.25 kilograms (5 pounds) of
fruit and a 12-year-old tree will yield approximately 45 kilograms (100
pounds) of fruit.  EPA Crop Production Region 3, 6, 8, and 10.  Other
commercial production regions include:  Coastal regions of the
Mediterranean, especially Sicily, Southern Arabia, Cyprus, Malta, Spain,
Portugal, Southern Sardinia, Italy, Turkey, Syria, Southern Jordan,
Egypt, Tunisia, Libya, Morocco, Algeria, and Lebanon; commercially
produced in Israel, India and Pakistan; introduced into Mexico, Chile,
South Africa, Australia and Brazil.  Productivity increases with age; a
25 to 30-year-old tree may produce 90 kilograms (200 pounds) of fruit. 
In Israel, individual trees produce 204 to 227 kilograms (450 to 550
pounds).  Ancient trees in the Mediterranean have produced 1,360
kilograms (3,000 pounds) in one season.  Annual world production of
carob seed is approximately 350,000 to 500,000 tonnes (385,809 to
551,156 tons) produced from approximately 200,000 hectares (494,211
acres).  In 2007, the main carob producers were Spain at 72,000 tonnes
(79,366 tons)), Italy 26,000 tonnes (28,660 tons), Morocco at 25,000
tonnes (27,558 tons), Portugal at 23,000 tonnes (25,353 tons), Greece at
(15,000 tonnes (16,535 tons), Turkey at 12,161 tonnes (13,405 tons) and
Cyprus at 3,839 tonnes (4,232 tons)).

Cashew apple:

Cashews are not produced commercially in the U.S.  Other commercial
production regions:  Central America, Mexico, northern South America,
Brazil, Colombia, Kenya; cultivated in the tropics.  The top ten cashew
production countries in 2004 were Vietnam, India, Nigeria, Brazil,
Tanzania, Indonesia, Guinea-Bissau, Cote D’Ivoire, Mozambique, and
Benin.  According to FAOSTAT, in 2007, production of cashew apple was
1,660,000 tonnes (1,829,837 tons) in Brazil, 120,600 tonnes (132,939
tons) in Mali, 68,000 tonnes (74,957 tons) in Madagascar, and 15 tonnes
(17 tones) in Guyana.  These were approximate measurements.  Average
yields range from 0 to 48 kilograms (0 to 106 pounds) per tree per year
and 800 to 1,000 kilograms (1,764 to 2,205 pounds) per hectare.  Cashew
is the number one tree nut crop in the world.

Ceylon ironwood

No production in the U.S.  Other commercial production regions include
China, Bangladesh, India, Pakistan, Sri Lanka, Indo-China (Cambodia,
Myanmar, Thailand, and Vietnam),  Taiwan, and Hainan. 

Ceylon olive

No production in the U.S.  Other commercial production regions include
India, Nepal, Sri Lanka, Myanmar, and Indonesia, Malaysia. 

Cherry-of-the-Rio-Grande:

Cherry-of-the-Rio-Grande grows in Southern Florida, but no yield data is
available.  EPA Crop Production Region 13.  Other production regions: 
Tropical America: Brazil and no yield data are available.

Chinese olive, black:

There is no production in the U.S.  Other production regions include
China, Cambodia, Laos, Vietnam, and Indochina.

Chinese olive, white:

There is no production in the U.S.  Other production regions include
China, Japan, Malaysia, Laos, Hong Kong, Taiwan, Vietnam, Philippines,
and Thailand.

Chirauli-nut

There is no production in the U.S.  Other production regions include
China, India, and Nepal, Indo-China (Laos, Myanmar, Thailand, and
Vietnam).

Ciruela verde

There is no production in the U.S.  Other production regions include
Venezuela, Brazil, Western South America (Bolivia, Colombia, Ecuador,
and Peru. 

Cocoplum:

Cocoplum is grown in Florida and Puerto Rico; a large (2.5 meter [8
feet] tall) cocoplum in Puerto Rico yielded 760 ripe fruit in a single
picking.  EPA Crop Production Regions 3 and 13.  Other production
regions include:  West-Central and West Tropical Africa, South Tropical
Africa, Mexico, Central America, Bahamas through the Caribbean, Northern
South America, Brazil, Colombia, Ecuador; cultivated and naturalized in
Mascarenes, Vietnam, Melanesia, Fiji and Polynesia; no yield data is
available.

Date:

Production in U.S. (2,226 hectares (5500 acres)) is mainly in Coachella
Valley, California, with some in Arizona.  According to the USDA, 23,400
tons (21,228 tonnes) were producted in California in 2009, and according
to FAOSTAT, in 2008, 16,511 tonnes (18,200 tons) were produced in the
U.S.  EPA Crop Production Region 10.  Most U.S. imports come from Middle
East countries.  Dates grow from Morocco to Egypt, Arabia and Pakistan. 
Introduced to Australia, Mexico and South Africa.  Worldwide production
of dates reached 7,048,089 tonnes (7,769,188 tons) in 2008.  The top ten
date producing countries in 2001 were Egypt, Iran, Saudi Arabia, United
Arab Emirates, Iraq, Pakistan, Algeria, Oman, Sudan, and Libyan Arab
Jamahiriya.  The top five date exporting countries in 2001 were the
United Arab Emirates, Iran, Pakistan, Tunisia, and Iraq.  Egypt is the
largest date producing country, where production has increased to
1,130,000 tonnes (1,245,612 tons) in 2007.  Iran is the second largest
producing country, where production has reached 1,000,000 tonnes
(1,102,311 tons) in 2007.  Saudi Arabia is the third largest producing
country, where production has reached 982,546 tonnes (1,083,072 tons) in
2007.  

Davidson’s plum

There is no production in U.S.  Other commercial production regions: 
cultivated in eastern Australia including north Queensland and northeast
New South Wales as part of the bush food industry.  

Desert date

Desert date grows in Puerto Rico but no production no data is available.
 EPA Crop Production Region 13.  Other commercial production regions
include   Northern and northeast tropical Africa, east tropical Africa,
west and west-central tropical Africa, southern and south tropical
Africa, Saudi Arabia, Yemen, Jordan, Egypt, the Azores, Cape Verde,
Curacao, and the Dominican Republic.  Approximately 100 to 150 kilograms
(220 to 331 pounds) of ripe fruit is produced per tree. 

Doum palm coconut:

No production in the U.S.  Other commercial production regions include
Egypt, northeast tropical Africa, west and west-central tropical Africa;
most common in coastal east Africa and in Eritrea; Saudi Arabia, Yemen,
western India, Middle East.  The fruit is obtained from wild
populations, and therefore no production data is available.  A mature 6
to 8-year-old tree produces approximately 50 kg (110 pounds) of fruit
annually.

False sandalwood

False sandalwood is produced in Puerto Rico, U.S. Virgin Islands, but no
yield data is available.  EPA Crop Production Regions 3 and 13.  Other
commercial production regions include: East and northeast tropical
Africa, west and west-central tropical Africa, southern Africa, south
tropical Africa, China, India, Sri Lanka, Myanmar, Thailand, region of
Malesia (Indonesia, Malaysia, Papua New Guinea, Philippines, Australia,
Mexico, Central America, Caribbean, Northern South America, Brazil,
western South America, Southern South America.  

Feijoa

There is commercial production of feijoa in California.  Scattered trees
have been planted in Florida and Hawaii, but no yield data is available.
 EPA Crop Production Region 10.  Other commercial production regions
include New Zealand, Australia, and South America; widely cultivated in
the subtropics; In Brazil and Uruguay, the fruit are not cultivated on a
commercial scale but fruit are collected from the wild or home gardens. 
Currently, New Zealand contains approximately 200 hectares (494 acres)
of commercial orchards that produce 950 tonnes (1,047 tons) of fruit for
fresh consumption and 200 tonnes (220 tons) for processing.  In
Colombia, 165 hectares (408 acres) are grown and 1,200 tonnes (1,323
tons) of fruit are produced.  An orchard of mature feijoa trees yields
approximately 22 tonnes (24 tons) of fruit per hectare or 30 to 40 kg
(66 to 88 pounds) of fruit per tree.

Fig

Almost all of the commercial production of figs is in California.  Figs
are also grown in home gardens throughout the southern states;
naturalized in the United States and Hawaii.  According to USDA, in
2009, 36,242 tonnes (39,950 tons) were produced in California, and
according to FAOSTAT, in 2008, 36,287 tonnes (40,000 tons) of fruit were
produced in the U.S.  EPA Crop Production Region 10.  Other commercial
production regions include:  Turkey, Greece, Italy, Algeria, Morocco;
northern Africa, western/middle Asia, southeastern and southwestern
Europe; widely cultivated in the tropics and subtropics; naturalized in
Europe, South Africa, Australia, New Zealand, Macaronesia, and
Galapagos.  In 2007, the leading world producer of figs was Turkey at
210,152 tonnes (231,652 tons), followed by Egypt at 170,000 tonnes
(187,392 tons), Iran at 88,000 tonnes (97,003 tons), Algeria at 63,883
tonnes (70,418 tons) and Morocco at 61,606 tonnes (67,908 tons).  Spain,
the United States, Algeria, and Syria are also large producers of figs. 
About 40 percent of the world crop is dried.  Turkey is the leading
exporter of dried figs.  Other leading producers of dried figs are
Greece, the United States of America, Spain, Italy and Portugal.  In
2008, total world production was 1,108,398 tonnes (1,221,799 tons)

Fragrant Manjack

There is no production in the U.S.  Other production regions include: 
China, Japan, Taiwan, Cambodia, Kashmir, Laos, Myanmar, Thailand,
Vietnam, Pacific Islands, India, Pakistan, Sri Lanka, Indo-China,
Indonesia, Malaysia, Papua New Guinea, Australia, New Caledonia
(southwestern Pacific); mature trees can produce yields of 125 kilograms
(276 pounds) per year.

Gooseberry, Abyssinian

There is no production in the U.S.  Other production regions include
northeast tropical Africa, east tropical Africa, and south tropical
Africa.

Gooseberry, Ceylon

Ceylon gooseberry grows in Florida, California, Hawaii, Puerto Rico, but
no yield data is available.  EPA Crop Production Region 13.  Other
commercial production regions include Sri Lanka, India, tropical Asia,
the Philippines, Cuba, Honduras, Malaya, Israel, and West Indies; widely
introduced into the tropics.

Gooseberry, Indian

Indian gooseberry is grown in the U.S. and Puerto Rico.  EPA Crop
Production Region 13.  Other production regions include:  China, Taiwan,
Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka, Malaya,
Singapore, Mascarene Islands, the Himalayas, Malacca, Indo-China,
Indonesia, Malaysia; cultivated elsewhere in tropics; an important crop
in India.  Yield varies greatly.  Fruit yield is 19.6 to 20.2 kilograms
(43 to 45 pounds) per tree for fruit harvested from the wild in India. 
Trees can yield 187 to 299 kilograms (412 to 659 pounds) per year and
200 kilograms (441 pounds) from grafted trees.

Gooseberry, Otaheite

Otaheite gooseberry is grown in Florida and Hawaii in home gardens, but
no yield data is available .  EPA Crop Production Regions 3 and 13. 
Other production regions include:  the Caribbean, Central America, South
America, Southern Mexico, India, Madagascar, the Philippines, Indonesia,
South Vietnam, Laos, Northern Malaysia, Guam, Pacific Islands; widely
distributed throughout Asia; naturalized elsewhere.

Governor’s plum includes Plum-of-Martinique, Rukam, and Indian plum.

	Governor’s plum (Flacourtia indica)  Pproduction in U.S. limited to
home gardens in Florida.  Other production regions include West Indies:
northeast, east, South Africa, Madagascar, China, and tropical Asia;
naturalized elsewhere including the Caribbean, Central America and
India.  

	Plum-of-Martinique (Flacourtia inermis):  Florida; occasionally planted
in Puerto Rico and the Virgin Islands.  Southern Asia, tropical Africa,
Pacific Islands, the Philippines, Sumatra, New Britain, and peninsular
Malaysia: introduced elsewhere in the Tropics.  Cultivated mostly in Sri
Lanka, Malaya and Indonesia.  Fruit yield is 37 to 261 kilograms (81 to
576 pounds) per year. 

	Rukam (Flacourtia rukam)  Florida, also Southeast/Tropical Asia
including China, Taiwan, Thailand, Vietnam, Malaysia, Oceania, Malaya
Archipelago, the Philippines, the Solomon Islands, Papua New Guinea;
India;  Belgium; elsewhere in the Tropics.  Cultivated in southern
Malaya and Indonesia. 

Indian plum (Flacourtia jangomas) Florida and Puerto Rico.  EPA Crop
Production Regions 3 and 13.  It is also ccultivated in the paleotropics
and Southeast/Tropical Asia; Eastern Malaya, the Philippines, Surinam,
Trinidad, Assam, Burma, North Bengal, East Bengal and Chittagong, India;
East Africa 

Grumichama

Grumichama grows in Hawaii, but no yield data is available.  EPA Crop
Production Region 13.  Other production regions include Brazil.  Grown
especially in the states of Parana and Santa Catharina.  Cultivated in
and around Rio de Janeiro and Paraguay; cultivated elsewhere including
Tropical America.  Mature 3 meter (10 foot) tall trees can yield more
than 23 kilograms (50 pounds) of useable fruit and mature trees kept
pruned at 2 meters (6 feet) yield about 14 kilograms (30 pounds) of
fruit.

Guabiroba

Guabiroba is not grown in the U.S.:  Other production regions:  Brazil,
Argentina, Paraguay; no yield data is available.

Guava:

Guava is produced in Florida, Guam 132 kilograms (292 lbs), 1992),
Hawaii (304 hectares (750 acres), 1995), California, and Puerto Rico. 
Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1
tonnes (31 tons) per hectare.  According to USDA 1,050, tons (952
tonnes) were produced in Hawaii in 2009.  EPA Crop Production Region 3,
10, and 13.

Production in U.S.:  Florida, Guam (132 kilograms (292 lbs), 1992),
Hawaii (304 hectares (750 acres), 1995), California and Puerto Rico. 
Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1
tonnes (31 tons) per hectare.  According to USDA 1,050, tons (952
tonnes) were produced in Hawaii in 2009.  EPA Crop Production Region 3,
10, and 13.  Other commercial production regions:  India, Pakistan,
Egypt, South Africa, Europe including France; Asia including Thailand
and Taiwan; Australia, New Zealand, Mexico, Central America including
Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama;
Northern/western/southern South America including Brazil; the Caribbean;
the Philippines; the subtropics; widely cultivated and naturalized;
exact native range obscure.  India and Mexico are the world’s largest
producers of guava.  India produces dessert guavas that are consumed
totally within the country.  Mexico produces dessert and processing
cultivars that are mostly consumed within the country.  The U.S.
imported over 8,000 tonnes (8,818 tons) of processed guava in 2002. 
Leading exporters were Brazil, Mexico, Dominican Republic, India,
Pakistan, Ecuador, Colombia, the Philippines, South Africa, Thailand,
and Taiwan.

Guava berry:

Guava berry is grown in Puerto Rico and the Virgin Islands and
experimental plants are grown in Hawaii and Florida, but no yield data
is available.  EPA Crop Production Region 13.  Other production regions
include Mexico, Central America, Caribbean, Northern South America,
Brazil, and Western South America; occasionally cultivated in Bermuda
and the Philippines; no yield data is available.

Guava, Brazilian:

The Brazilian guava is grown in southern California.  EPA Crop
Production Region 10.  Other production regions include:  Mexico,
Central America including Belize, Costa Rica, El Salvador, Guatemala,
Honduras, Nicaragua, Panama; the Caribbean including Cuba, Guadeloupe,
Jamaica, Martinique, the Dominican Republic, Trinidad and Tobago; South
America including French Guyana, Guyana, Surinam, Venezuela, Brazil,
Bolivia, Colombia, Argentina, Peru, Paraguay; India; naturalized
elsewhere.

Purple strawberry guava, Strawberry guava, and Yellow strawberry guava:

The guavas are produced in Hawaii, southern and central Florida, and
southern California.  Yellow strawberry guava is cultivated in Hawaii. 
EPA Crop Production Regions 3 and 13.   Other commercial production
regions:  Central America, Mexico, the West Indies, Bermuda, the
Bahamas, Jamaica, South America including Brazil, Uruguay; Africa,
Portugal, Mauritius, Reunion, Seychelles, India, Sri Lanka, China, the
Philippines, Malaysia, Southern Europe, Australia, New Zealand,
Micronesia, French Polynesia; naturalized and cultivated elsewhere in
the tropics and subtropics; no figures are available on world
production.  Orchards are said to yield up to 13.6 tonnes (15 tons) per
hectare.  In some areas, 27 tonnes (30 tons) can be obtained from 2
hectares (5 acres).  

Guava, Costa Rican:

Production in U.S.:  No data .  Other production regions include: 
Mexico, Central America including Costa Rica, Guatemala and El Salvador,
Colombia, Ecuador, the Philippines:  no production data is available.

Guava, Para:

Production in U.S.:  No specific entry.  Other commercial production
regions:  Amazonia; South America including Guyana, Suriname, Venezuela,
Brazil, Bolivia, Colombia, Ecuador and Peru.

Guayabillo

Guayabillo is grown in southern California.   Other commercial
production regions include:  Mexico, Central America including Belize,
Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; Cuba;
South America including French Guiana, Guyana, Suriname, Venezuela,
Brazil, Colombia, and Ecuador.  

Illawarra plum:

There is no production in the U.S.:  Other production regions: 
Australia; no yield data is available. 

Imbé:

Imbé is grown in Florida.  EPA Crop Production Region 3.  Other
production regions include northeast/east/west/South Africa; eastern
tropical Asia: no yield data is available.

Imbu:

There is minor production in South Florida, and no yield data is
available.  EPA Crop Production Region 3.  Other commercial production
regions include northeastern Brazil and other South America; cultivated
elsewhere.  Annual production in 1992 was 300 kilograms (661 pounds) per
tree. 

Jaboticaba:

There is some production in South Florida, California, and Hawaii.  EPA
Crop Production Regions 10 and 13.  Other commercial production regions
include South America, Brazil, Bolivia, Paraguay, Argentina; Australia;
introduced into tropical and subtropical areas.  One tree may produce
500 to 800 kilograms (1,102 to 1,764 pounds) of fresh fruit.

Jamaica cherry:

Jamaica cherry is produced in Florida and Hawaii, but no yield data is
available.  EPA Crop Production Regions 3, 10, and 13.  Other commercial
production regions include:  Mexico, Central America, Caribbean,
northern South America, western South America (Bolivia, Ecuador, Peru),
Greater Antilles, St. Vincent, Trinidad, Southeast Asia, Jamaica; widely
cultivated in warm areas of the New World and in India, Malaya,
Indonesia, Sri Lanka, and the Philippines; no yield data is available.

Jambolan:

Jambolan is cultivated and naturalized in the Southeastern United
States, Florida, California, Hawaii and Puerto Rico, but no yield data
is available.  EPA Crop Production Regions 3, 10, and 13.  Other
production regions include:  East tropical Africa, China, Indian
subcontinent (Bhutan, India, Nepal, Sri Lanka, Burma), Suriname, Central
America, Andaman Islands, Indonesia, Malaya, Malaysia; cultivated and
naturalized in tropical and South Africa, Israel, Algiers, Australia,
tropical Southern America, southeast Asia, the Philippines, the West
Indies, Zanzibar, Pemba and Mombasa, Mascarenes, Marquesas, Bermuda,
Cuba, Haiti, Jamaica, Lesser Antilles, Trinidad, Seychelles, Galapagos;
a crop of 700 fruit were obtained from a five year old tree.

Jelly palm:

Currently, the jelly palm is used as a landscape plant of the
Southeastern United States including South Carolina and Georgia and
California and no yield data is available.  EPA Crop Production Regions
2, 3, 10, and 13.  Other production regions include Brazil, Argentina,
Paraguay, and Uruguay; widely introduced into tropical and subtropical
areas; no yield data is available.

Jujube, Chinese:

Minor production of Chinese jujube as trees is planted in home gardens
in the Southern states; trees have become weedy in some states.  EPA
Crop Production Regions 3, 10, and 13.  Trees are planted in home
gardens in the Southern states; trees have become weedy in some states;
no yield data is available.  Other commercial production regions
include:  China, southern Europe, Russia, northern Africa, Middle East,
Taiwan, Thailand, Azerbaijan, India, Iran, Armenia, Syria, the
Mediterranean region of Spain and France; cultivated and naturalized in
Eurasia; probable origin Asia; one of the most important fruit trees in
China.  Annual fruit production of the Chinese jujube in China is 400
million kilograms (881,849,049 pounds) on 300,000 hectares (741,316
acres).  Average yields from wild trees in the Himalayas are 9.5
kilograms (21 pounds) per year.  

Jujube, Indian:  

Indian jujube is grown as ornamentals in Hawaii: Southern Florida,
Puerto Rico.  EPA Crop Production Regions 3, 10, and 13.  Other
production regions include:  Subtropical; cultivated extensively in
India and Thailand; also grown in Southeast Asia, China, Pakistan,
Bangladesh, the Caribbean Islands, and Myanmar; widely cultivated,
naturalized in S. Africa, Afghanistan, Malaysia, Australia, tropical
Southern America, Central America, the West Indies, and Cape Verde. 
Approximately 88,000 hectares (217,453 acres) were grown in India in
1995, with a production of 0.9 million tonnes (992,080 tons).  Irrigated
fields in northern India yield a crop of 80 to 200 kilograms (176 to 441
pounds) of fresh fruit per tree per year.  Seedling trees bear 5,000 to
10,000 small fruit per year in India.  Grafted trees can yield 30,000
fruit.  One of the best cultivars in India produces fruit that average
66 to the kilogram (30 to the pound), and yields 77 kilograms (175
pounds) annually.

Kaffir-plum:  

Kaffir-plum is grown in the U.S. but no yield data is available.  Other
production regions include Mozambique, South Africa: India.

Kakadu plum:  

No production in the U.S.  Other production regions:  Australia; no
yield data is available.

Kapundung:

No production in the U.S.  Other production regions include Indonesia,
India; widely cultivated in Southeast Asia, Java, Sumatra, Bali, and
Peninsular Malaysia.

Karanda:

Karanda has limited cultivation in Florida and California and in some
experimental gardens in Trinidad and Puerto Rico.  EPA Crop Production
Regions 3, 10, and 13.  Other production regions include:  China,
Taiwan, Nepal, Sri Lanka, Myanmar, Malaysia, India, Thailand, Cambodia,
South Vietnam, East Africa; Java, Philippines, Burma, and Malacca. 

Kwai muk:

Kwai muk maybe grown in Florida.  EPA Crop Production Region 13.  Other
production regions include China, Hong Kong; no yield records are yet
available, but mature trees have the capability of producing 2,000 fruit
or more per year.

Lemon aspen:

Lemon aspen is not production in U.S.  Other production regions include:
 Australia; approximately 6 to 12 tonnes (7 to 13 tons) per year was
traded in 2001; approximately 100 hectares (247 acres) of the fruit is
grown in Australia. 

Mangaba:

Mangaba is not produced in the U.S..  Other commercial production
regions include:  South America including Brazil, Venezuela, Colombia,
Bolivia, Peru and Paraguay; Brazilian annual fruit production was
approximately 1,500 tonnes (1,653 tons) in 2002. 

Marian plum:

Marian plum is not produced in the U.S.:  Other production regions
include Southeast Asia, Indonesia, Malaysia; cultivated widely in
Thailand and Sumatra.  A mature tree produces approximately 200
kilograms (441 pounds) of fruit in one season.  In Thailand,
approximately 1,170 hectares (2,891 acres) of fruit was recorded in
1993.  Total production in 1993 was 5,652 tonnes (6,230 tons).  The
average productivity of the fruit in Thailand was 7 tonnes (8 tons) per
hectare.

Mombin, Malayan

There is no production in U.S.  Other production regions include China,
Hong Kong, Nepal, Tropical Asia, Indian subcontinent, Indo-China, India,
Sri Lanka, Cambodia, Myanmar, Thailand, Vietnam, Bhutan, Laos,
Singapore, Indonesia, Malaysia, and Philippines.

Mombin, purple:

Purple mombin is grown in Florida and Puerto Rice.  EPA Crop Production
Regions 3 and 13.  Other production regions include:  Mexico, the West
Indies including the Antilles, Peru, Brazil, Venezuela, Central America,
Ecuador, Nigeria; widely naturalized in the tropics; in Ecuador, yields
of more than 4,500 tonnes (4,960 tons) per year were reported within the
period 1987 and 1990-1992; in an Ecuadorean Andean dry area, the average
yield was 2,250 to 5,000 kilograms (4,960 to 11,023 pounds) per hectare
from dry season varieties.

Mombin, yellow:

Yellow mombin is grown in Florida and Puerto Rice.   EPA Crop Production
Regions 3 and 13.  Other production regions include:  tropical America,
tropical regions of Africa and Asia, Oceania, Mexico, Central America,
Northern South America, Brazil, Peru, Bolivia, Venezuela, Colombia, the
Guiana’s, Western South America, Paraguay, Bermuda, India, Indonesia,
the West Indies; widely cultivated in the paleotropics; adult trees
produce over 100 kilograms (220 pounds) of fruit per year in Mexico.

Monkeyfruit:

Monkeyfruit is not produced in U.S.:  Other production regions include: 
China, India, Malaysia, Sri Lanka, Nepal, Laos, Myanmar, Thailand,
Vietnam; fruit yield can be up to 80 kilograms (176 pounds) per tree and
fruit can weigh from 200 to 350 grams (7 to 12 ounces).

Monos plum:

Monos plum is cultivated and naturalized in Puerto Rico and Florida. 
EPA Crop Production Region 13.  Other production regions include
Hispaniola (Caribbean), Venezuela; no yield data is available.  

Mountain cherry:

There is no Mountain cherry production in U.S.  Other production regions
include Mexico, Central America, Colombia, Ecuador, Peru, and Panama.

Nance:

Nance is grown in Puerto Rico.  EPA Crop Production Region 13.  Other
production regions include Mexico, Central America including Nicaragua,
Panama, and Costa Rica, Caribbean (Barbados, Cuba), tropical South
America including Brazil, Bolivia, Peru, Paraguay.  Trees produce yields
of 3 to 5 tonnes (3.3 to 5.5 tons) per hectare of fruit in Mexico and 4
to 6 tonnes (4.4 to 6.6 tons) per hectare of fruit in Brazil.

Natal plum:

Natal plum is produced in U.S.  While not grown commercially, it is
found in home plantings in Florida, California, Hawaii and the Gulf
States; no yield data is available.  EPA Crop Production Regions 3 and
13.  Other commercial production regions includes  Southern and eastern
Africa, the Bahamas, the Philippines, India, Israel; cultivated
worldwide in the tropics and subtropics, except for Southeast Asia;
grown as an ornamental in Hong Kong and Taiwan. 

Noni:

Noni is produced in Hawaii, Samoa, Puerto Rico, U.S. Virgin Islands, the
Florida Keys and yields can reach 80,000 kilograms (88 tons) per hectare
in Hawaii.  EPA Crop Production Region 13.  Other commercial production
regions includes:  Southeast Asia including China, Japan, Taiwan,
Bangladesh, India, Sri Lanka, Indochina, Thailand, region of Malesia
(Indonesia, Malaysia, Papua New Guinea), the Indo-Pacific including
eastern Polynesia, Melanesia, Western Polynesia, Micronesia; Australia;
naturalized on the open shores of Central and South America (Mexico,
Panama, Venezuela, Surinam, Brazil); the West Indies (the Bahamas,
Bermuda); parts of Africa; widely naturalized throughout the tropics; no
production statistics are available.  Fruit yields depend on
environmental and cultural factors.

Olive:

The olive is commercially grown in California with most of the
production in California’s Central Valley; some production occurs
outside Phoenix, Arizona.  According to the USDA, in 2009, total olive
production in California was 42,002tonnes (46,300 tons).  EPA Crop
Production Region 10.  Other production regions include:  Spain, Italy,
Greece, Portugal, South America, the Middle East, northern and southern
Africa, Australia, Canada, Mexico, Western and southwestern Asia,
southeastern and southwestern Europe, the Mediterranean region, Taiwan;
widely cultivated and sometimes naturalized.  World olive production is
9.5 million hectares (23,475,011 acres).  Approximately 90% of
production is used for olive oil.  Approximately 75% of olive oil is
from Europe, with Spain producing the most oil.  Greece, Italy and
Portugal are also leading producers.  Nearly half of all world
production of table olives is from Europe and one-third is from the
Middle Eastern and Northern African countries.  According to FAOSTAT, in
2007, 6,222,100 tonnes (6,858,691 tons) were produced in Spain,
3,481,379 tonnes (3,837,563 tons) were produced in Italy, 2,444,230
tonnes (2,694,302 tons) were produced in Greece, 1,075,854 tonnes
(1,185,926 tons) were produced in Turkey, and 900,000 tonnes (992,080
tons) were produced in Tunisia.  World olive production in 2008 was
18,083,800 tonnes (19,933,977 tons).  

Papaya, Mountain

There is limited production in California; no yield data is available. 
EPA Crop Production Region 10.  Other production regions:  commonly
cultivated in the high slopes of Ecuador and Colombia; also grown in
Panama, Venezuela, and northern to western South America, especially the
Andes Mountains; yields per unit area are not known; one tree can
produce 50 to 60 fruit per season .

Patauá:

There is limited production in U.S.  Other production regions include
Central America including Panama, Caribbean (Trinidad and Tobago), and
northern South America, Brazil, western South America (Bolivia,
Colombia, and Ecuador).  On average, the palm yields two fruiting stems
annually, with a mean weight of 15 kilograms (254 pounds).  Some plants
produce up to five fruiting stems.  It is estimated that 100 fruiting
plants would produce 1.6 tonnes (1.8 tons) of fruit.  A hectare of wild
palm stand yields 1.5 to 1.6 tonnes (1.7 to 1.8 tons) of fresh fruit and
112 to 260 kilograms (247 to 573 pounds) of oil. 

Peach palm, fruit:

There is no production in U.S.   Other production regions include
cultivated throughout central and northern South America; experimental
crops are found in Africa, Asia and Oceania.  In 2000, the estimated
production of fresh fruit bunches in the State of Amazonas; Brazil was
13,600 tonnes (14,991 tons).  Brazilian Amazonia produced at least twice
that amount.  In 2002, Colombian production of fruit was approximately
49,000 tonnes (54,013 tons) and Costa Rican fruit production was
approximately 10,500 tonnes (11,574 tons).  Total Neotropical fruit
production is estimated to be 120,000 tonnes (132,277 tons).  Of this,
approximately 50% is fresh fruit and the other 50% is used for
subsistence.  Heart-of-palm production in Brazil was 20,000 hectares
(49,421 acres) in 2002; production in Bolivia was 3,000 hectares (7,413
acres); Costa Rica had 8,000 hectares (19,768 acres) in production in
2002, and production in Colombia was 1,000 hectares (2,471 acres).  The
total Neotropical production area of heart-of-palm is greater than
43,000 hectares (106,255 acres) 

Persimmon, Black:

There is limited production in Texas, no yield data is available.  EPA
Crop Production Regions 6 and 8.  Other commercial production regions
include Northern Mexico. 

Persimmon, Japanese

Japanese persimmon is grown in Florida, California; southern states. 
EPA Crop Production Regions 3, 4, 6, 10, and 13.  Other commercial
production regions include:  China, Korea, Japan, Vietnam, Burma,
Indonesia, the Philippines, the Himalayas, the Khasi Hills of northern
India, Brazil, Israel, New Zealand, Australia, Iran, the Mediterranean
coast of France, Italy, and other European countries, Southern Russia,
Algeria.  A young tree yields approximately 22.6 to 40.8 kilograms (50
to 96 pounds) of fruit per year.  A mature tree yields approximately 150
to 250 kilograms (330 to 550 pounds) of fruit per year.  According to
2002 FAO statistics, the global production of persimmon totaled
2,328,919 tonnes (2,567,193 tons).  Approximately 71.3% of the
production was from China, and 11.6% each was from Korea and Japan. 
According to FAOSTAT, in 2007, China was the number one producing
country, producing 2,332,962 tonnes (2,571,650 tons) of fruit; Korea was
second, producing 395,614 tonnes (436,089 tons), Japan was third,
producing 244,800 tonnes (269,845 tons), Brazil was fourth, producing
159,851 tonnes (176,205 tons), and Azerbaijan was fifth, producing
128,407 tonnes (141,544 tons). 

Pitomba:

A few specimens of pitomba have been grown in southern Florida; no yield
data is available.   EPA Crop Production Region 13.  Other commercial
production regions:  Brazil.

Pomerac:

Pomerac grows in Hawaii and Puerto Rico but no yield data is available. 
EPA Crop Production Region 13.  Other production regions include: 
Tropics, West Indies, Indonesia, Malaysia, Java, Philippines, Vietnam,
Bengal, South India, Malacca, East Africa, Melanesia, Polynesia,
Micronesia, Bermuda, St. Croix, Brazil, Surinam, Central America,
Southeast Asia; the yield varies from 21 to 85 kilograms (46 to 188
pounds) per tree.

Rambai:

There is no commercial production of rambai in the U.S.  Other
commercial production regions include Southeast Asia including Thailand
and Vietnam; region of Malesia (Brunei, Indonesia, Malaysia): grows wild
in Bangha and Borneo.

Rose Apple:

Rose apple is produced in Florida, Hawaii, Puerto Rico, Virgin Islands,
and naturalized in the Southeastern United States.  It is also grown as
an ornamental in California.  EPA Crop Production Regions 11 and 13. 
Other production regions include:  East and West Indies, Indonesia,
Malaya; cultivated and naturalized in many parts of India, Sri Lanka,
former Indochina, and the Pacific Islands; naturalized in South Africa,
west tropical Africa including Ghana, the islands of Zanzibar, Pemba and
Reunion, Southeast Asia, Mexico, Guatemala, Honduras, Panama, tropical
Southern America, Mascarenes, Seychelles and Galapagos, Australia; in
India, a single mature tree can yield 2 kilograms (5 pounds) of fruit
each season .

Rumberry:

There is no commercial production of rumberry in the U.S.  Other
commercial production regions include Amazonian lowlands of Ecuador,
Bolivia, Venezuela, Brazil, Colombia, and Peru.  Wild trees have been
found to yield an average of 9,000 to 12,000 kilograms (19,842 to 26,455
pounds) per hectare.  Planting densities of 600 to 1,100 trees per
hectare yield about 12 tonnes (13 tons) of fruit.  With new techniques,
higher yields can be achieved.

Sea grape:

The sea grape is found in home gardens along the Gulf Coast, Florida,
and as an ornamental in Hawaii.  EPA Crop Production Regions 3 and 13. 
Other production regions include Tropical America, along the American
Atlantic, the Pacific Coasts of the tropics and subtropics between 25
°N and 10 °S, the Antilles, Mexico, Central America, South America,
and the Caribbean.

Sentul:

The sentul grows well in South Florida.  EPA Crop Production Region 3. 
Other production regions include Tropical and Southeast Asia, Malesia
(Indonesia, Malaysia, Papua New Guinea, and Philippines), former
Indochina including Cambodia and Southern Laos, the Malay Peninsula,
India, the Andaman Islands, the Moluccas, Mauritius; cultivated
elsewhere in the tropics.  Experimental data indicates that annual
yields can reach up to 14 tonnes (15 tons) per hectare.  Mature trees
produce up to 22.5 tonnes (25 tons) of fruit per hectare.  In the
Philippines in 1991, there were over 1.6 million productive trees.

Sete-capotes:

There is no production in the U.S.  Other production regions include
Brazil, Argentina, and Paraguay.

Silver aspen:  

There is no production in the U.S.  Other production regions include: 
Australian rainforests, New South Wales, Queensland, coastal regions;
approximately 100 hectares (247 acres) are grown 

Starfruit:

The majority of domestic production is from Florida.  One fruit grower
and shipper has 20 hectares (50 acres) planted.  Fruit from Hawaii (14
hectares (35 acres) in 1994) must be treated prior to shipment to the
mainland.  Approximately 0.9 tonnes (1 ton) of fruit was harvested from
Guam in 1992; some production occurs in California.  The current annual
estimated value of this crop is $1.5 million.  EPA Crop Production
Regions 3, 10 and 13.  Other commercial production regions:  All
tropical regions of the world; Indonesia, the Moluccas, the West Indies,
some of the South Pacific islands, the provinces of Fukien, Kuangtung
and Kuangsi in southern China, Sri Lanka.  Main production occurs in
Taiwan, Malaysia, Brazil, Guyana, India, the Philippines, Australia,
Israel, Florida, and Hawaii.  Individual trees that receive adequate
horticultural attention have yielded 45 to 500 kilograms (100 to 1,102
pounds) of fruit.  Yields of 100 to 250 kilograms (220 to 551 pounds)
per tree per year are common when there are two to three crops per year;
no statistics are currently available about world production.  However,
overall commercial carambola planting in the world is no more than
10,000 hectares (24,711 acres).

Surinam Cherry

The majority of domestic starfruit production is from Florida.  One
fruit grower and shipper has 20 hectares (50 acres) planted.  Fruit from
Hawaii (14 hectares (35 acres) in 1994) must be treated prior to
shipment to the mainland.  Approximately 0.9 tonnes (1 ton) of fruit was
harvested from Guam in 1992; some production occurs in California.  EPA
Crop Production Regions 3, 10 and 13.  Yields of trees in Hawaii have
varied from 2.7 kilograms (6 pounds) from a 4-year-old tree to 11
kilograms (24 pounds) from a 6 meter (20-foot) untrimmed wild tree. 
Average yields range from 2.7 to 3.6 kilograms (6 to 8 pounds) per plant
per year.  EPA Crop Production Regions 3, 10, and 13. The Surinam cherry
is produced in Hawaii, California, and Florida as a small bush-like tree
or hedge; naturalized in the Southeastern United States, Puerto Rico,
Samoa, and the U.S. Virgin Islands.  Other production regions include: 
South America including Brazil, Bolivia, Venezuela, Colombia, Argentina,
Paraguay, Uruguay, Surinam, Guyana and French Guiana; Southeast Asia,
southern China, along the Atlantic coast of Central America, India, Sri
Lanka, the Philippines, Israel, Italy; cultivated elsewhere in the
tropics; naturalized in South Africa, Australia, and the West Indies. 
In India, the yield is approximately 2.7 to 3.6 kilograms (6 to 8
pounds) per plant.  The highest yield was recorded in Israel and was 11
kilograms (24 pounds) from one untrimmed plant.  The approximate yield
from a Brazilian test plot was 7 kilograms (15.4 pounds) per tree per
year.  Some plants produce up to 10 kilograms (22 pounds) of fruit per
year.

Tamarind:

The tamarind is grown in New Mexico, Florida, California, Hawaii, and
Puerto Rico.  So far, tamarind production is of minor importance in the
U.S.  EPA Crop Production Region 13.  Other commercial production
regions includes:  The Caribbean including Bermuda, Jamaica, Haiti,
Grenada, Cuba, the Dominican Republic, and the Bahamas; Central America
including Mexico, Guatemala, Belize, Panama, and Costa Rica; South
America including Brazil; India; Southeast Asia including Thailand,
Malaya, Malaysia, and Indonesia; tropical Africa including Madagascar,
Cape Verde, Sudan and central and east Africa; Fiji, Australia, the
Middle East; Egypt, Yemen, the Greater Antilles; East Indies; Islands of
the Pacific; other tropical and subtropical countries.  There are no
statistical records on tamarind.  However, it is known that 95 percent
of total world production is the sour type tamarind.  India is the
largest producer of sour tamarind in Asia; annual production in India is
estimated at 250,000 to 300,000 tonnes (275,578 to 330,693 tons). 
Tamarind kernel powder is in demand and approximately 20,000 tonnes
(22,046 tons) are produced annually in India.  Thailand is the second
largest producer of tamarind in Asia; Thailand produces 30 percent of
the sweet type, and produces the sour type.  Each tree can produce
approximately 90 kilograms (198 pounds) of purified pulp; no yield data
is available.  Other production regions include Brazil, Argentina, and
Paraguay; introduced elsewhere; no yield data is available.

Uvalha:

Uvalha is grown in Florida and no yield data is available.

Water apple:

Water apple is grown in Hawaii.  EPA Crop Production Regions 3 and 13. 
Other  production regions include :  Southeast Asia, Bangladesh, Sri
Lanka, India, Vietnam, Myanmar, Thailand, Taiwan, region of Malesia
(Indonesia, Malaysia, Papua New Guinea), the Philippines, Australia,
Pacific Islands, Central and South America, Trinidad; cultivated
elsewhere in tropical Asia; introduced into the Tropics; no yield data
is available.

Water pear:

There is no production yet in the U.S.  Other production regions
include:  Northeast tropical Africa, east tropical Africa, west-central
tropical Africa, west tropical Africa, south tropical Africa, southern
Africa, Arabian Peninsula (Yemen); no yield data is available.  

Water berry:

There is no production yet in the U.S.  Other production regions include
east tropical Africa, west-central tropical Africa, south tropical
Africa, and southern Africa:  

Wax jambu:

There is 0.4 hectare (1 acre) of wax jambu grown in Florida.  EPA Crop
Production Region 3.  Other production regions include:  Tropical Asia,
southeast Asia, Malaya, Andaman and Nicobar Islands, Solomon Islands,
Jamaica, Surinam, the islands of Curacao, Aruba, and Bonaire, Thailand,
Cambodia, Laos, Vietnam,; cultivated in India, Zanzibar, and Pemba;
commercial production in the Philippines, Taiwan, Malaysia, Australia
and Central and South America; cultivated elsewhere in the tropics; and
as an ornamental in Israel. Mature trees yields from 700 to over 1,000
fruit; each fruit weighs 65 to 100 grams (2 to 4 ounces).

SPECIFIC CULTURAL PRACTICES OF THE TROPICAL AND SUBTROPICAL FRUIT –
EDIBLE PEEL: 

Açaí

Açaí is a tall-slow growing, slender palm tree that reaches a height
of 15 to 25 meters (49 to 82 feet).  The tree suckers at the base,
resulting in large clusters of trunks (25 or more per tree).  Trunks are
7 to 20 centimeters (3 to 8 inches) in diameter.  Aerial roots are found
on trees growing in swampy areas.  Açaí is indigenous to the Amazon
rainforest.  The crown contains 8 to 14 leaves that are long pinnate and
2 to 4 meters (7 to 13 feet) long.  Leaf bases are tightly sheathing and
form a crown shaft that is green, yellow, red or purple in color.  Each
leaf contains 50 to 62 widely spaced leaflets that are pendulous on the
rachis and reach 1 meter (3 feet) in length.  The inflorescence emerges
from below the crown shaft, contains a central rachis and approximately
54 lateral branches and reaches 1 meter (3 feet) long.  Branches are
covered with light brownish-white hairs.  Each branch bears clusters of
two male flowers and one female flower.  Terminal branches contain male
flowers.  Male flowers are purplish and 0.45 by 0.27 centimeters (0.2 by
0.1 inch) in size.  Female flowers are purple to light brown and 0.32 by
0.26 centimeters in size.  Both male and female flowers are un-stalked. 
Pollination is by small bees, flies and beetles.  The small, round, 1 to
2 cm (0.4 to 0.8 inch) in diameter fruit is a drupe that contains a
single large seed surrounded by stringy fibrous sheaths and a thin oily
coating.  Immature fruit are green and ripens to dark purple when
mature.  Some fruit are green at maturity and are known as white açaí.
 Four to eight bunches of fruit are produced each year per trunk.  The
fruit skin is smooth and shiny.  The fruit pulp is creamy to oily and
sweet.  The flavor resembles raspberries, blackberries, or nuts with a
metallic aftertaste.  This fruit is a major food resource in tropical
America.  Old trunks are removed for palm cabbage; the tree is the main
source of palm hearts.  Other uses include ornamental use; medicinal
purposes; ink, dye and wood for house construction. 

Acerola:

A large, bushy evergreen small tree or shrub growing up to 6 meters (20
feet) tall and wide.  Native to the Caribbean, Central America, or
Northern South America.  The trunk diameter is 10 centimeters (4
inches).  Branches are minutely hairy, contain many lenticels, and can
be erect or spreading and drooping.  The tree may have a semi-prostrate,
compact, upright or open growth habit.  Leaves are simple, entire,
opposite, elliptical, oblong, obovate, oval, ovate or narrowly
oblanceolate in shape and 2-7 centimeters (0.75 to 2.75 inches) long by
2.5 to 3.8 centimeters (1 to 1.5 inches) wide; young leaves and petioles
are hairy; mature leaves are dark green and hairless.  Pink, lavender or
white flowers are borne in clusters in leaf axils on new terminals and
on lateral spurs.  Each flower contains 5 petals, 10 stamens; flowers
range in size from 2.0 to 2.5 centimeters (0.8 to 1 inch) wide. 
Pollination is by insects.  Bright-red, orange-red, or deep purplish red
fruit cherry-like, oblate to round in shape, 3-lobed, 1 to 3.5
centimeters (0.4 to 1.4 inch) wide and 3 to 10 grams (0.1 to 0.4 ounce)
in weight.  The skin is thin, delicate, smooth and glossy.  Pulp is
yellow to orange in color, juicy, and acid to subacid.  Individual fruit
contain three small, rounded to triangular ridged stones that may
contain seeds.  Fruit is borne singly or in 2’s or 3’s.  Currently,
the plant is not heavily cultivated.  Fruit is highly perishable and
easily bruised.  Ripe fruit and fruit turning color should be harvested
every other day.  In Puerto Rico, individual trees may yield 13.5 – 28
kg.  In Florida, a planting of 300 trees produced 2,856 – 23,270 kg of
fruit from March to November.  Fruit is eaten fresh or processed into
puree and juice: high in vitamin C content. 

African plum:

A medium-sized deciduous, nitrogen-fixing tree growing 8 to 20 meters
(26 to 66 feet) high.  The tree contains a dense, rounded crown.  Native
to the hot, tropical climate of Africa.  The bark is pale brown to
grayish white with vertical fissures.  Leaves are thick, leathery, dark
green, opposite, glabrous, and 14 to 34 centimeters (5.5 to 13 inches)
long.  Each leaf contains 5 leaflets on stalks 6-14 centimeters (2 to
5.5 inches) long.  Leaflets are entire, ovate, obovate-elliptic or
oblong in shape, contain rounded tips, and range in size from 8 to 22
centimeters (3 to 9 inches) long by 2 to 9 centimeters (0.8 to 3.5
inches) wide.  Flowers are white and tinged purple and occur in dense
opposite and axillary cymes.  Fruit are oblong, up to 3 cm (1.2 inches)
long, and turn from green to purplish-black as they ripen.  The skin is
smooth and shiny.  The pulp is starchy black.  Each fruit contains one
hard conical seed that measures 1.5 to 2 centimeters (0.6 to 0.8 inch)
long and 1 to 1.2 centimeters (0.4 to 0.5 inch) wide.  Fruit is sweet
and tastes like prunes.  Fruit can be candied, made into jam or eaten
fresh; leaves, pods, and seeds are used for fodder; leaves are used in
cooking; roots and fruit are used for medicinal purposes; bark is used
for dye; wood is used for construction purposes and fuel.  Grown around
homes. 

Agritos:

Evergreen shrub growing to 1 to 3 meters (3 to 10 ft.).  Grows in
southern Arizona, southern New Mexico, Texas, and Mexico on rocky
limestone flats and slopes in full sun.  Hardy to zone 6.  Bark is grey
to reddish-brown and exfoliating.  Stiff, erect branches with spiny,
holly-like, grey-green alternate trifoliolate leaves.  Leaflets are
spiny lanceolate-oblong to elliptic and are found in three’s, joined
at a central point.  Fragrant yellow flowers are borne in few-flowered
racemes.  Fruit is a subglobose to globose bright red berry, 0.8 to 1.2
cm (0.3 to 0.5 inch) in diameter.  The skin is smooth and shiny.  Pulp
is acidic and contains one to several seeds.  Uses include wine and
jelly from the berries, medicinal purposes from the roots, yellow dye
from the roots and wood, a coffee substitute from the seeds, and an
effective hedge or barrier plant. 

Almondette

Medium-size evergreen tree that grows 10 to 15 meters (33 to 49 ft.)
tall.  Grows in the dry, deciduous tropical forests of India, Burma, and
Malaya.  Branches are hairy; the bark is rough, dark grey or black and
fissured with prominent squares.  The trunk is straight and cylindrical.
 The dark green leaves are broadly oblong with a rounded base and
measure 8 to 20 centimeters (3 to 8 inches) by 4 to 12.5 centimeters
(1.6 to 5 inches).  Small flowers are axillary and on 5 to 15 centimeter
(2 to 6 inch) long terminal panicles.  Individual flowers are 0.6
centimeters (0.2 inch) in diameter and contain 4 to 5 greenish-white
petals.  Fruit is a hard, grey to black round drupe with a single seed
that ranges in size from 0.7 to 1.5 centimeters (0.3 to 0.6 inch) in
diameter.  The skin is smooth.  Both the pulp and seed are widely
consumed in India and are considered one of the country’s most
delicious wild fruit.  The seed is roasted and used as a substitute for
almond.  Fallen ripe fruit are collected; the tree may be cut down to
obtain the fruit.  Oil produced from the seed is used as an olive or
almond oil substitute.  The bark yields tannin, wood is used for
firewood, leaves are used as fodder, and all parts of the tree contain
medicinal purposes.

Ambarella

A rapidly growing, upright symmetrical deciduous tree growing 9 to 25
meters (30 to 82 feet) tall.  A native of the Indo-Malaysian region to
Tahiti.  The crown is rounded.  Bark is smooth and light grey-brown. 
Leaves are pinnate and 20 to 60 centimeters (8 to 24 inches) in length. 
Leaves are composed of 9 to 25 glossy, elliptic or obovate-oblong
leaflets 6.25 to 10 centimeters (2.5 to 4 inches) long.  Leaves turn
yellow and fall at the beginning of the dry season.  Fragrant, small
yellowish to whitish male and female flowers are borne in large, loose,
terminal panicles before leaf emergence.  Inflorescences measure 50
centimeters (20 inches) long.  Male, female and perfect flowers are
contained in the inflorescences.  Individual flowers occur on short
pedicels measuring 0.1 to 0.4 centimeter (0.04 inch).  Fruits are
long-stalked, contain five shallow longitudinal grooves, are ellipsoid
or globose in shape and measure 4 to 10 centimeters (1.6 to 4 inches)
long by 3 to 8 centimeters (1.2 to 3 inches) wide.  It takes 4 to 5
years to bear fruit from seed or 2 to 3 years from cuttings.  Trees
should be spaced 7.5 to 12 meters (25 to 39 feet) apart.  Fruit are
grown in bunches of 12 or more.  The skin is thin, tough and russetted
when mature.  Fruits are sold while still green.  Hard, smooth, green
immature fruits fall to the ground over a period of several weeks and
ripen to a golden-yellow or orange color.  Flesh is yellow, juicy, crisp
and subacid with a pineapple-like flavor when firm.  When soft, the
fruit becomes musky and fibrous.  Each fruit contains one to five flat
seeds. 

Apak palm:

	A slow-growing widespread fan-leafed palm tree growing 2 to 7.5 meters
(7 to 25 feet) tall and 4 meters (13 feet) wide.  Apak palm is native
from Eastern Mexico to Nicaragua.  The tree can grow in a solitary or
clustering manner.  The trunk leans and is 12 to 20 centimeters (5 to 8
inches) in diameter.  The canopy contains 10 to 15 dull green evergreen
leaves that are palmate and sometimes waxy.  Petioles are toothed.  The
leaf blade is split into 30 to 50 stiff leaf segments.  Inflorescences
are long, arching, branched, and densely hairy and emerge from the
leaves.  Individual flowers contain male and female reproductive organs.
 Fruit is green to brown, ovoid, 1 to 1.5 centimeters (0.4 to 0.6 inch)
long and 2 centimeters (0.8 inch) in diameter.  The skin is hairy.  Each
fruit contains one seed.  The flavor is sweet.  Fruit is consumed raw or
cooked; can be made into preserves.  The tree is also used as an
ornamental.

Appleberry:

An evergreen sprawling groundcover or climber containing wiry, red to
brown-grey stems up to 3 meters (10 feet) long; may also reach the size
of a small shrub and grow up to 1.5 meters (5 feet) high.  Native to the
eastern states of Australia from South Queensland to Tasmania and South
Australia.  Leaves are medium green, hairy, narrowly oval with a wavy
margin and 0.5 centimeters (0.2 inch) wide by 5 centimeters (2 inches)
long.  Shoot tips are hairy and contain a fine white fringe.  Pendulous
1 to 2 centimeter (0.4 to 0.8 inch), long, bright yellow-cream
bell-shaped flowers are borne on slender stalks singly or in clusters of
2 or 3 on the ends of stems in the spring and summer.  Petals reflex and
tinge with purple as the flower opens and ages.  Oblong berries, 2.5
centimeters (1 inch) long and 1 centimeter (0.4 inch) wide are produced
in the summer.  The hairy, peach-like skin turns from green and purple
to yellow when ripe.  Fruit is eaten raw when it falls to the ground and
is roasted when green.  The flavor is similar to kiwifruit.  Also grown
as an ornamental.

Arazá:

Small tree or shrub that is densely branched and 2.5 to 15 meters (8 to
49 feet) tall.  Grown in semi-open or open areas on old, non-floodable
terraces in tropical, highly leached podzolic soils and dense, humid,
tropical high forests.  Grown within the area between the Marañón and
Ucayali rivers and where the Amazon begins.  The bark is flaking.  Young
branches are covered with short, velvety, brown hairs.  Leaves are
opposite, simple, elliptical to slightly oval and measure 6 to 18 x 3.5
to 9.5 centimeters (2 to 7 x 1.3 to 3.7 inches).  Inflorescences are in
axillary racemes with two to five white pedicillate flowers, measuring 1
centimeter (0.4 inch) wide.  Fruit is a sub-spherical berry, 12
centimeters (4.7 inches) in diameter and weighing 750 grams (1.7
pounds).  Plants are then transplanted into polyethylene bags filled
with soil and manure and placed into a nursery.  Plants stay in bags for
one year in the shade and plants are then planted out on the final site,
spaced 3 x 3 meters (10 x 10 feet) apart and fertilized with mature. 
The skin is shiny and yellow.  The flesh is yellow and thin.  Contains a
small number of oblong seeds measuring 2.5 centimeters (1 inch).  Fruit
is rarely consumed raw due to acidity.  Used to make juices, soft
drinks, ice cream, preserves and desserts.  Also serves as an
ornamental.

Arbutus berry:

A small to medium tree or multi-stemmed, rounded, evergreen shrub
growing 2 to 15 meters (8 to 49 feet) tall and 2 to 6 meters (8 to 20
feet) wide.  Native to Ireland, the North American Pacific Coast, the
Southwestern United States, Mexico, and the Mediterranean region of
Southern Europe.  Grey-brown to cinnamon brown bark is smooth and flakes
when mature to reveal dark, red/brown bark underneath.  Trunks and
branches have a twisted appearance.  Leaves are dark green, leathery,
glossy, alternate, simple, oblong, elliptical or oval with toothed
margins, 5 to 17 centimeters (2 to 7 inches) long and red-stemmed.  Waxy
flowers are small, urn-shaped, white or pinkish, similar to blueberry
flowers, and are assembled in drooping panicles about 5 centimeters (2
inches) long.  Flowers contain both male and female reproductive organs.
 Insects are highly attracted to the flowers.  Showy fruits are round,
bright red to red-orange when mature and about 1 to 2.5 centimeters (0.5
to 1 inch) in diameter.  Skin texture is rough and pebbled.  Fruits
resemble strawberries in appearance only; the taste is bland and watery.
 Used as an ornamental; bark is used in tanning leather; wood is used as
a fuel source.  Humans and birds consume fruit.

Babaco:

A small, rapidly growing herbaceous shrub that grows about 3 meters (10
feet) high.  Having originated in the central south highlands of
Ecuador, the babaco is a naturally occurring hybrid of Carica stipulata
and Carica pubescens.  Grown in cool, sunny, subtropical climates, free
of frost.  The tuberous taproot reaches a diameter of approximately 40
centimeters (16 inches) and contains many lateral roots.  The erect
softwood single trunk is lined with leaf scars.  Large alternate palmate
leaves consist of 5 to 7 lobes and contain prominent ribs and veins. 
Leaves are attached to long hollow petioles that radiate from the trunk.
 Leaf shed occurs during the winter months.  Yellowish, solitary,
bell-shaped female flowers contain 5 petals and dark green sepals. 
Flowers occur on long, pendulous stalks that arise from all leaf axils
and measure 3.5 to 4 centimeters (1.4 to 1.6 inches).  There are no male
flowers.  The large torpedo-like, seedless fruits are five-sided,
rounded at the stem end and pointed at the apex.  Mature, yellow fruits
reach a length of 40 centimeters (16 inches), a width of 20 centimeters
(8 inches) and a weight of 2 kilograms (4.4 pounds).  The skin is
smooth, thin and edible.  Commercially grown fruit is harvested at the
first sign of yellow color.  The flesh is whitish, juicy, acidic, and
low in sugar and has flavor overtones of strawberry, pineapple and
papaya; nicknamed the champagne fruit.  Fruit are seedless.  Fruit hangs
in clusters around the trunk.  The entire fruit can be consumed.  Fruits
are locally eaten only after cooking; consumed fresh with sugar
elsewhere.  Fruits also blended into drinks, preserves and pies. 
Commonly used for making sorbets.

Bacaba palm:

A tall, thin, single-stemmed palm tree growing to 20 meters (66 feet)
tall.  Native to the Central Amazon region.  Grown throughout the
northern Amazon rainforest in lowland rainforests, the palm prefers
tropical conditions and an elevation up to 1,067 meters (3,500 feet). 
The trunk is smooth, grey and ringed with leaf scars.  Tree diameter is
up to 30 centimeters (12 inches).  The palm contains a grayish-green
pseudo crown shaft measuring 4 feet (1.2 meters) tall.  The leaf crown
is shaped like a shuttlecock and contains 8 to 20 drooping plumose,
spirally arranged pinnate leaves that measure 5 to 6 meters (15 to 20
feet) long.  Each leaf contains hundreds of olive green linear pendulous
leaflets measuring 30 to 100 centimeters (12 inches) long by 3 to 7.5
centimeters (1.2 to 3 inches) wide.  Leaflets are brown and hairy on the
undersides.  Leaves are attached to 0.3 to 0.6 meter (1 to 2 foot) long
green petioles.  Inflorescence branches are 1.2 to 2 meters (4 to 7
feet) long.  Inflorescences resemble a horse’s tail.  Each
inflorescence contains approximately 200 pendulous creamy yellow,
reddish, or scarlet flowers that are borne in clusters of three,
containing one female flower and two male flowers.  Male flowers are
yellowish, pointed; contain 6 stamens and measure 0.6 centimeter (0.2
inch) long.  Female flowers are round and 0.6 to 0.8 centimeters (0.2 to
0.3 inch) in diameter.  Purple-black fruit is round, grows in clusters
on long branches, and measures 1.3 to 2 centimeters (0.5 to 0.79 inch)
in diameter.  The skin is thin, smooth, and contains a whitish bloom. 
Pulp is oily and red or white in color.  In Brazil, the oily fruits are
used to prepare a wine called vinho-de-bacaba.  The edible fruit oil can
be extracted.  Fruit is harvested once the color changes from green to
purple-black.  Fruit are obtained by climbing the tree and cutting
bunches of fruit.  Tall trees have been cut down to obtain the fruit. 
Fruit can only be stored for a few days.   So far, oil yields are too
low for commercial interest.

Bacaba-de-leque:

A tall, thin, single-stemmed palm tree growing 5 to 18 meters (16 to 60
feet) tall.  Native to northern central Brazil and the northeastern tip
of Bolivia to the Amazon River.  Grown on non-flooded soils in lowland
rainforests.  The light gray to white trunk is 30 centimeters (one foot)
in diameter and contains widely spaced dark rings of leaf base scars. 
The grayish-green pseudo crown shaft is about 1 meter (3 feet) tall. 
Erect and slightly arching leaves are plumose and pinnate. 
Approximately 9 to 12 leaves are arranged in a single flat plane and
grow only from two opposite sides of the trunk.  This palm differs from
Oenocarpus bacaba by its opposite leaves.  Each leaf measures 3 to 5
meters (10 to 15 feet) long.  Petioles are less than 30 centimeters (1
foot) long.  Each leaf contains 40 to 130 pairs of shiny olive-green
drooping leaflets that are about 1 meter (3 feet) long and grow from the
rachis in different planes.  Inflorescences are reddish-brown and on 1
meter (3 foot) long flowering branches (rachises) that hang down.  One
palm contains 50 to 160 rachises.  The branches (rachises) contain
round, purple-black fruits that are 1 centimeter (0.5 inch) long.  The
skin is smooth.  Fruit pulp may be white or red in color.  In Brazil,
the oily fruits are used to prepare a wine called vinho-de-bacaba.  The
edible fruit oil can be extracted.

Bayberry, Red;

An evergreen tree growing 20 meters (66 feet) tall.  Indigenous to the
forests of central and southern Japan and China.  Grown in coastal
districts with warm, humid climates.  The canopy is full and broad.  The
bark is brownish-grey and rough with vertical wrinkles.  Obovate to
elliptic leaves are 5 to 10 centimeters (2 to 4 inches) long and
numerous near the ends of the branches.  Leaves remain on the tree for
12 to 14 months.  Both female and male flowering shoots contain 15 to 20
inflorescences that each bears 20 to 30 catkins.    Each catkin is made
up of 4 to 6 male or up to 25 female flowers.  Male flowers are bright
red, contain two stamens, form a corymbs surrounded by greenish-white
bracts and measure 0.7 to 3 centimeters (0.3 to 1 inch) long.  Female
flowers are in axillary, erect spikes and measure 1.2 to 2.5 centimeters
(0.5 to 1 inch) long.  Pollinated by wind.  Dark red, purple-black,
white or pink fruit is a globose to ovoid drupe that grows 1.2 to 3.0
centimeters (0.5 to 1 inch) in diameter.  The skin has a knobby surface
and is waxy.  The flesh is red.  Each fruit contains a cherry-like
stone.  Fruit are consumed raw and cooked.  The fruit has been used as a
food crop for 7,000 years.  Fruit is highly perishable.  The tree can
remain in production for up to 30 years.  The plant has many medicinal
purposes and is grown as an ornamental.

Bignay:

A shrubby evergreen bush or large tree.  Can vary from the size of a
shrub (3 to 8 meters or 10 to 26 feet) to the size of a large tree (15
to 30 meters or 50 to 100 feet).  Native to the lower Himalayas in
India, Sri Lanka and Southeast Asia to the Philippines and Northern
Australia.  Grown in tropical conditions in full sun or part shade.  The
tree contains wide-spreading branches that form a dense crown. 
Dark-green, glossy, leathery leaves are alternate, oblong, pointed and
10 to 22.5 centimeters (4 to 9 inches) long by 5 to 7.5 centimeters (2
to 3 inches) wide.  Leaf petioles are short.  Flowers are tiny and
reddish with a strong scent.  Male flowers are produced in axillary or
terminal spikes; these flowers emit an odor resembling fish.  Female
flowers are in terminal racemes 7.5 to 20 centimeters (3 to 8 inches)
long.  Male and female flowers are produced on separate trees.  Fruit
are round or ovoid, 0.8 cm (1/3 inch) across, and occur in grapelike,
hanging clusters.  Fruits ripen unevenly from yellowish-green to bright
red and nearly black.  Skin is smooth, thin and tough.  The bright red
fruit juice stains the fingers and mouth.  Pulp is 0.3 centimeters (1/8
inch) thick and white.  The taste is subacid and slightly sweet when
ripe.  There is one stone per fruit.  Fruits are consumed both raw and
cooked; leaves are eaten raw and cooked; bark is used in producing rope.
 Leaves are used for medicinal purposes.

Bilimbi:

A medium-sized attractive tree reaching a height of 5 to 15 meters (16
to 50 feet).  Cultivated throughout tropical Asia, India, Queensland,
Australia, Central and South America, and the West Indies.  Grown in
tropical climates with full sun.  Closely related to the starfruit
(Averrhoa carambola).  This long-lived tree contains a short trunk with
many upright branches.  Compound leaves are clustered at the branch tips
and are alternate 30 to 60 centimeters long.  Each leaf contains 11 to
40 alternate or sub-opposite hairy medium-green leaflets that are ovate
to oblong in shape.  Leaflets are 2 to 10 centimeters (0.75 to 4 inches)
long and 1.2 to 1.25 centimeters (0.5 to 1.125 inches) wide.  Clusters
of 18 to 64 yellowish-green, purplish, orange-red, or dark red flowers
are small, fragrant, and five-petalled.  Petals are 1 to 3 centimeters
(0.4 to 1.2 inches) long.  Flowers are borne in small, hairy panicles
emerging from the trunk and oldest branches.  Gherkin-shaped fruit is
ellipsoid, obovoid or cylindrical and five-sided with a star-shaped
calyx at the stem-end and 5 hair-like floral remnants at the apex. 
Mature fruits are 4 to 10 centimeters (1.5 to 4 inches) long and 5
centimeters (2 inches) wide.  Clustered fruits turn from bright green to
yellowish-green or white when mature and fall to the ground.  Fruit skin
is glossy to waxy, smooth, thin, soft and tender.  The flesh is green,
jelly-like, juicy and acidic to sour.  Each fruit contains several flat
seeds.  Fruits are consumed raw when prepared into a relish.  Juice is
prepared into drinks or used as a cleaning agent on metals.  Fruit is
used to deliver a tart tang to foods and beverages.  Due to acidity,
fruits are usually cooked and prepared into chutney.  Hundreds of fruit
can be produced from a single tree.  Fruit are picked by hand and must
be handled gently; keeping quality is only a few days.  More often,
found in the garden than cultivated as a crop.  Various parts of the
plant are used for medicinal purposes.

Borojó:

A tree that reaches a height of 3 - 7 meters.  Borojó is a dioecious
species.  The tree grows 2 - 3 m in the first three years; about 5 m
after 7 years and 7 m after 25 years.  The white male flowers occur in
clusters, while the solitary female flowers occur at the tip of
branches.  The fruit is a large globose, green berry that is 8 - 13 cm
in diameter when mature.  The epicarp is thick and smooth and then turns
dull reddish to brown when ripe.  Fruit development takes 8-12 months
with fruit maturation during two periods in April - June and October -
December The fruit pulp is white and hard, becoming fleshy brown as it
ripens.  The fruit has around 90 to 600 seeds, and it is
consideredmature ripe when it falls in the floor. 

Breadnut:

A fast-growing tree reaching a height of 20 to 45 meters (66 to 148
feet).  Breadnut is native to Mexico and Central America and a canopy
tree of tropical rainforests.  The tree has a pyramid-shaped crown,
hanging branches, dense foliage, and thin, rough, grey bark with many
lenticels, white sticky latex, and a straight trunk with a diameter of 1
to 1.5 meters (3 to 5 feet).  Wood is yellowish white, yellowish bronze
or light brown in color.  The trunk may exude a yellow gum.  Glossy
green leaves are simple, alternate, ovate-lanceolate to elliptical in
shape, and 4 to 18 centimeters (1.6 to 7 inches) long by 2 to 8
centimeters (0.8 to 3 inches) wide.  Leaves contain pointed deciduous
stipules and 0.2 to 1.0 centimeter (0.08 to 0.4 inch) long petioles. 
The tree is mostly evergreen, unless it is exposed to extremely dry
conditions.  The inflorescence is composed of a spherical head.  Each
head consists of male flowers surrounding a single female set of flowers
in the center.  Yellow male flower heads contain a rudimentary perianth
without a corolla and one stamen.  Female flowers are green, and contain
an inferior ovary.  The tree is wind pollinated.  Orange fruit are round
to ellipsoid drupes that range in size from 2 to 3 centimeters (0.8 to
1.2 inches) in diameter.  The pericarp is thick, scaly and
greenish-orange.  Each fruit contains a small amount of sweet pulp and
one to three shiny, oily, yellowish-brown seeds that range in size from
1.5 to 2 centimeters (0.6 to 0.8 inch) in diameter.  Seeds contain nutty
kernels and resemble potatoes or chestnuts in flavor.  The tree is an
important forage plant in the Yucatan.  Fruit were a staple food during
Mayan times.  

Cabeluda:

A large shrub or small tree that is 3 to 7 meters (10 to 24 feet) in
height and native to Brazil.  Grown in humid, tropical conditions.  This
plant contains multiple thin trunks.  Young branches and leaves are
hairy.  Dark green leaves are opposite, elliptical and acute, 2.5
centimeters (1 inch) wide and 10 centimeters (4 inches) long.  Flowers
are small, white, and occur in axillary clusters.  Yellow fruit are
round and about 2.5 centimeters (1 inch) in diameter.  The skin is
pubescent.  Each fruit contains one to two seeds.  Fruit flavor is
similar to apricot.  Fruits are eaten fresh or processed into juices and
jams.

Cajou, fruit:

A large forest tree that grows to a height of 25 to 50 meters (82 to 164
feet).  Native to eastern Amazonia, Brazil and Guiana.  The crown is
wide and the trunk is straight and up to 1 meter (3 feet) in diameter. 
Bark is thick and slightly rough.  Roots are large and grow deep in the
ground.  Leaves are simple, smooth, leathery, alternate, clustered at
branch tips, obovate in shape, and 20 centimeters (8 inches) long by 12
centimeters (5 inches) wide.  The apex of the leaf is rounded, the base
is wedge shaped and the undersides of the leaves are pubescent.  The
petiole is up to 1.5 centimeters (0.6 inch) long.  The inflorescence is
a spreading terminal panicle with numerous secondary and tertiary
branches at 90° angles.  Individual fragrant flowers are
greenish-white, white, pink or red in color and contain 5
ovate-lanceolate petals that measure 0.6 to 0.7 centimeters (0.2 to 0.3
inch) long by 0.2 centimeters (0.08 inch) wide.  Male flowers contain 8
stamens measuring 0.7 to 0.8 centimeters (0.3 to 0.3 inch) long.  A
relative of the cashew, the fruit is a kidney-shaped drupe that is 2.5
centimeters (1 inch) long.  This is attached to a large, pear-shaped
false fruit (pedicel) that measures 7 centimeters (3 inches) long and 5
cm (2 inches) in diameter.  The skin is red, smooth and shiny.  The pulp
is pink and juicy.  It has a sweet or acid and astringent flavor similar
to strawberries.  The small kidney shaped nut is edible and tastes
similar to the cashew.  The peduncle is eaten fresh or prepared into
juice.  Rarely cultivated.  Fruit are collected from the ground.

Cambucá:

A small, slow growing evergreen shrub or tree that measures 5 to 12
meters (16 to 39 feet) tall.  Native to the Brazilian southeast coast
near Rio de Janeiro and São Paulo.  Thrives in hot, rainy climates. 
The trunk is short and reaches 30 to 50 centimeters (12 to 20 inches) in
diameter.  The smooth, thin, pale brownish-gray bark is flakey,
revealing a copper layer below.  The tree contains a wide, dense crown
of spreading branches.  The dark green evergreen leaves are opposite,
smooth, leathery, glossy, elliptic-acuminate in shape, and contain a
curled margin.  Leaves measure 5 to 16 centimeters (2 to 6 inches) long
by 3 to 5 centimeters (1 to 2 inches) wide.  Petioles are finely hairy,
short and measure 0.5 to 1.5 centimeters (0.2 to 0.6 inch).  The white,
sessile flowers are clustered in groups of 2 to 8 over the branch axils
or distributed around the stem.  Berries are short stalked and round. 
Immature fruit are green and turn yellow to bright orange-yellow when
ripe.  The skin is smooth, leathery, and thin and contains many slightly
raised longitudinal ridges.  Size ranges from five to 7 centimeters (2
to 3 inches) in diameter and 55 to 140 grams (2 to 5 ounces) in weight. 
The flesh is soft, juicy and orange-yellow.  Within the fruit, there are
one to two hard, oblong flattened light purple seeds.  The flavor is sub
acid to sweet and tastes similar to the jaboticaba.  Fruits are eaten
out of hand or used to make jams, juices, or desserts; the tree is used
as an ornamental or for medicinal purposes.  The bark is used in the
leather industry; the wood is used for furniture and tools.

Carandas plum:

A branching, spiny evergreen shrub or small tree growing to 5 meters (16
feet).  Native to Africa.  The bark is smooth, gray, and contains
straight woody 5 centimeter (2 inch) straight spines growing in pairs. 
The tree emits milky latex.  Leaves are opposite, leathery, shiny, dark
green, ovate to ovate-elliptic, occasionally almost circular, and 2.5 to
6 centimeters (1 to 2.4 inches) long by 1.8 to 3 centimeters (0.7 to 1.2
inches) wide.  The leaf stalk is short and measures 0.1 to 0.4
centimeters (0.04 to 0.2 inches) long.  Fragrant pink-white,
purple-white, or red-white flowers are in terminal clusters that measure
4 centimeters (1.6 inches) in diameter.  Individual flowers are slender,
tubular, 1.8 centimeters (0.7 inch) long and about 2 centimeters (0.8
inch) in diameter.  Pollination is by insects.  The purple-black fruit
is a solitary berry that is ovoid to spherical and reaches up to 1.5
centimeters (0.6 inch) in diameter.  The skin is smooth.  The flesh is
reddish in color.  The flavor is sweet to sour and resembles the taste
of an unripe cherry.  Contains 2 to 4 seeds.  Ripe fruits cause teeth to
stain dark red.  Often consumed as a famine food.

Carob:

An evergreen tree reaching 15 to 17 meters (50 to 55 feet) in height and
3.6 meters (12 feet) in diameter.  The trunk may reach 85 centimeters
(33 inches) in diameter.  The bark is brown and rough.  Native to the
eastern Mediterranean, most likely the Middle East.  Leaves are
evergreen, dark green, glossy, leathery, pinnate, elliptic, or ovate in
shape, and occur in pairs of 2 to 6.  Individual leaves are 3 to 7
centimeters (1.2 to 3 inches) long and contain 6 to 10 opposite
leaflets.  Leaflets are dark green, leathery, oval, rounded at the apex,
and measure 2.5 to 6.25 centimeters (1 to 2.5 inches) long.  Trees shed
leaves in July every other year and renew them during the spring. 
Green-tinted red flowers are numerous, tiny and measure 0.6 to 1.2
centimeters (0.2 to 0.5 inch).  Flowers occur in short, slender racemes
borne in clusters along the branches.  Most trees are monoecious, with
individual male and female flowers.  The pod is light to dark brown,
oblong, flattened, straight or slightly curved with a thickened margin. 
Fruits reach 10 to 30 centimeters (4 to 12 inches) long, 1 to 3.5
centimeters (0.4 to 1.4 inches) wide and 1 centimeter (0.4 inch) thick. 
The surface is brown, wrinkled, leathery, glossy, tough and fibrous. 
Inside, there is a soft, semi-translucent, pale-brown pulp and 10 to 13
smooth, glossy, brown, flattened, ovate-oblong (0.8 to 1.0 centimeter
(0.3 to 0.4 inch) long) hard seeds.  Immature pods are green, moist and
very astringent.  Ripe pods are sweet when chewed.  The broken pod has
an odor resembling Limburger cheese, due to the 1.3% isobutyric acid
content; the pod has many food uses.  Cultivated for seeds and pods.  
The pods are harvested before winter rains; harvested by shaking the
branches with a long pole.  Pods are caught on canvas sheets laid on the
ground.  Pods are sun-dried for 1 or 2 days until the moisture content
is reduced to 8% or below.  Then pods go through a kibbling process,
which involves crushing and grading into 4 categories, cubed,
medium-kibbled, meal and seed kernels.  The tree can live for over a
century.

Cashew apple:

A low-branched, spreading, medium to large fast-growing evergreen tree
that reaches 12 meters (40 feet) in height.  Native to northeast Brazil.
 Bark is rough and contains resin and acrid sap.  Branches are twisted
and crooked; branches touching the ground take root.  Leaves occur in
terminal clusters, are leathery, simple, alternate, oblong-oval or
obovate, 10 to 20 centimeters (4 to 8 inches) long and 5 to 10
centimeters (2 to 4 inches) wide.  Leaves become fully mature 20 to 25
days after emerging.  Fragrant flowers are yellowish-pink, 5-petalled,
and borne in 15 to 25 centimeter (6 to 10 inch) terminal panicles; male,
female and bisexual flowers are found on the tree.  There may be 200 to
1,600 flowers per panicle. Flowering may occur over a 30- to 60-day
period.  For commercial purposes, plants are spaced 6 to 11 meters (20
to 35 feet) apart.  Fruits are produced after three years.  There are
two main cashew tree-types: Gigante (giant) or Tardio (late), which are
large, vigorous trees, usually flowering in their third year from
planting, and Anao (dwarf) or Precoce (precocious), which are smaller
trees that begin to bloom and fruit in their second or third year from
planting and may bloom more than once per year.  The true fruit is the
cashew nut that is shaped like a boxing glove.  The true fruit is a
kidney-shaped nut consisting of a double-walled shell (an outer, thick
exocarp and an inner, hard endocarp separated by a resinous, cellular
mesocarp), surrounding an edible kernel: the cashew nut of commerce. 
The nut is pink at first, changes to green, and then becomes a greenish
grey then grayish brown as it develops.  As the nut approaches maturity,
the stalk (or, more accurately, receptacle) above it becomes swollen and
fleshy, forming the 2- to 4-inch, yellow and/or red, juicy, pear-shaped
accessory fruit known as the cashew apple.  The fruit consists of a
double shell containing a caustic phenolic resin in honeycomb-like
cells, enclosing the edible kernel; the fruit reaches 3 centimeters (1
inch) long and 2.5 centimeters (1 inch) wide.  The fruit (nut) develops
first.  When the fruit (nut) is full-grown but not ripe, its peduncle or
receptacle becomes plump, fleshy, pear-shaped or rhomboid to ovate.  The
comma-shaped nut grows outside and underneath the cashew apple.  The
mature cashew apple grows 8 to 10 centimeters (3 to 4 inches) in length
and approximately 5 centimeters (2 inches) wide.  The skin of the cashew
apple is smooth, waxy, yellow, red, or red and yellow in color.  The
yellow pulp is spongy, fibrous, juicy, astringent and acidic.  The time
from flowering to cashew apple harvest is usually 2.5 to 3 months
depending upon temperatures.  Cashew apples become sweeter if they are
allowed to ripen on the tree after they mature.  However, tree-ripened
fruit can fall to the ground, at which time it rapidly spoils within a
day or two.  As with other fruit trees, it is quite common for some of
the developing fruit to drop from a cashew tree before it is ready to
harvest. A mature tree is capable of producing about 50-75 lbs of fruit
(cashew apple plus nut).  For this reason, it is advisable to remove
fruit by hand at as a ripe a stage as possible, where trees are being
grown for the cashew apple.  Cashew apple is consumed by humans and
animals; nuts are consumed; cashew apple juice is used for medicinal
purposes; trees are used to control erosion.  

Ceylon iron wood:

A small to medium evergreen tree growing 3 to 20 meters (10 to 66 feet)
in height.  Grown throughout central India and the Deccan Peninsula of
India in dry evergreen forests.  The tree contains a spreading crown and
a straight massive trunk.  Bark and branchlets are smooth and gray. 
Leaves are clustered near the ends of branchlets and are smooth,
leathery, simple, alternate, elliptic-obovate or oblong, rounded, or
emarginated at the tip.  Blade size ranges from 5 to 12 centimeters (2
to 5 inches) long by 2.5 to 5 centimeters (1 to 2 inches) wide.  Leaf
stalks are 0.8 to 2 centimeters (0.3 to 0.8 inch).  Flowers are white or
pale yellow and 0.4 centimeters (0.2 inch) in size.  Flowers are borne
in leaf axils and may be solitary or in clusters of 2 to 5.  Velvety
sepals are ovate to triangular in shape and grow 0.3 to 0.4 centimeters
(0.1 to 0.2 inch).  Petals are oblong and 0.3 centimeters (0.1 inch). 
The thick flower stalk is 1 to 1.8 centimeters (0.4 to 0.7 inch) long. 
Fruits are 1 to 2-seeded, reddish-yellow to yellow berries that are
obovoid-oblong or ellipsoid in shape, 1 to 1.5 centimeters (0.4 to 0.6
inch) long and 0.8 centimeters (0.3 inch) across.  The skin is smooth
and shiny.  Seeds reach 1 centimeter (0.4 inch).  Fruits are consumed
and fruits bark and seed oil have many medicinal purposes; trees are
used for many purposes. 

Ceylon olive:

A medium evergreen tree that grows to 18 meters (59 feet) tall.  Native
to Ceylon and India evergreen forests.  Bark is brown and smooth. 
Branches are smooth and contain leaf scars.  Leaves are leathery,
simple, alternate, spiral and clustered at the ends of branches.  The
leaf blade is elliptic, 5.5 to 12.5 centimeters (2 to 5 inches) long and
2.5 to 5 centimeters (1 to 2 inches) wide.  The leaf margin is serrate. 
The petiole is 1.2 to 4 centimeters (0.5 to 1.6 inches) long.  Flowers
are white, fringed and contain 5 petals.  Located in axillary or
terminal branched clusters.  Green fruit are oblong to ovoid drupes that
are 2.5 centimeters (1 inch) long.  The skin is dull and smooth. 
Individual fruit contain 3 to 4 seeds.  The fleshy part of the fruit is
sub-acid.  Consumed both ripe and unripe.  Fruits resemble large olives.

Cherry-of-the-Rio-Grande

Small, multi-branching tropical evergreen tree growing to 8 meters (26
feet) tall.  Native to Brazil.  Grown in moist tropical to subtropical
conditions.  As the tree ages, the bark peels off, revealing a smooth
trunk.  Smooth, glossy, waxy dark green leaves are narrow elliptic, 5 to
8 centimeters (2 to 3 inches) long and borne on short grooved petioles. 
Small white flowers are showy.  Fruit is oblong in shape and 2 to 3
centimeters (0.8 to 1.2 inches) in diameter.  The skin is deep red to
purple in color, smooth and shiny.  Individual fruit contain up to 2
round, white seeds.  Pulp is yellowish orange.  Fruit resembles the
grumichama, but is more elongated and larger.  Sweet, cherry-like
flavor.  

Chinese olive, black:

Large evergreen tree growing 10 to 30 meters (33 to 98 feet) high. 
Native to the Asian and African tropics.  The trunk can reach 90
centimeters (35 inches) across and the bark is brown.  The tree contains
black sap.  Leaves are pinnate, 30 to 60 centimeters (12 to 24 inches)
long and contain 15 to 21 leaflets that are oblong or ovate-elliptic. 
Leaflets are 5 to 15 centimeters (2 to 6 inches) long and 3.5 to 7
centimeters (1.4 to 3 inches) wide, abruptly short acuminate or obtuse. 
The base is shortly oblique obtuse and entire.  Flowers are small, white
and in axillary branched clusters.  Fruits are oblong drupes that are 4
to 5 centimeters (1.6 to 2 inches) long, 2.5 to 3 centimeters (1 to 1.2
inches) across and contain one seed.  The skin is smooth and
purple-black.  The fruit is pickled, served as a side dish or flavoring.
 Fruit has an acrid, unpleasant taste when fresh.  Fruits resemble
European olives in appearance.  The seed resembles a walnut in taste.

Chinese olive, white:

Tree growing up to 30 meters (98 feet) tall.  Native to forests of
China, Vietnam and the Philippines.  Trunk is 1.5 meters (5 feet) in
diameter.  Bark is light brown and scaly; outer bark is thin and inner
bark is pinkish brown.  Sap is white, aromatic and resinous.  Young
twigs are covered by reddish brown hairs and become smooth with age. 
Leaves are compound, alternate, and clustered at the tips of branches. 
Leaves contain three to six paired leaflets.  Leaflets are opposite,
elliptic or ovate to oblong-ovate, 7 to 14 centimeters (2.8 to 5.5
inches) long and 5 to 7 centimeters (2 to 2.8 inches) wide.  The rachis
is 26 to 28 centimeters (10 to 11 inches) long.  Flowers are
yellowish-green, have both male and female organs, and are grouped in
axillary racemes.  Fruits are yellowish-green, ovoid to spindle-shaped
drupes that are 2.5 to 4.5 centimeters (1 to 1.8 inches) long by 1.5 to
2.5 centimeters (0.6 to 1 inch) wide.  The skin is smooth and dull. 
Each fruit contains 1 to 2 seeds that are a flattened, tapered oval
shape and about 1 centimeter (0.4 inch) long.  Fruits occur in clusters
of six.  Also used like olives. 

Chirauli-nut:

Deciduous tree growing 12 to 18 meters (39 to 59 feet) high.  Native to
Southeastern Asia.  Branchlets are dark brown, stout and slightly hairy.
 Leaves are stalked, alternate, leathery, pubescent underneath, oblong
to elliptic, obtuse at both ends, 7 to 20 centimeters long (3 to 8
inches) and 4 to 10 centimeters (1.6 to 4 inches) wide.  Petioles are
1.5 to 2.2 centimeters (0.6 to 0.9 inches).  White to yellowish flowers
are hairy, sessile and in axillary and terminal pyramidal panicles
reaching 20 centimeters (8 inches) long.  Flowers are composed of 5
sepals and 5 petals that are 0.25 centimeter (0.1 inch) long.  Fruit is
an oblong ovoid drupe that turns black when ripe and reaches 0.9
centimeter (0.4 inch) long by 0.6 centimeter (0.2 inch) across.  The
skin is smooth.  Fruits and seeds are consumed.

Ciruela verde:

Small tree or shrub growing 10 meters (33 feet) tall.  Native to South
America.  Trees in the family Malpighiaceae contain simple opposite
leaves.  Flowers are bisexual.  Red, orange or yellow fruit are
ellipsoid, 3 to 4 centimeters (1.2 to 1.6 inches) in length and are
borne in clusters of 8 to 10.  The skin is smooth and shiny.  The flesh
is cream-colored and the flavor is sweet but astringent.  Fruit are not
commonly consumed fresh.  More commonly used as a flavoring.

Cocoplum:

A medium-sized creeping or erect coastal evergreen shrub growing 1 to
1.5 meters (3 to 5 feet); rarely grows into a small tree, reaching 2 to
8 meters (7 to 26 feet) tall.  Native to coastal areas of southern
Florida and the Bahamas through the Caribbean.  The plant consists of
multiple smooth to scaly brown or grey stems.  The twigs are green and
hairless when young, turning reddish brown with raised lenticels when
mature.  Branches contain two rows of shiny, dark green leathery
evergreen leaves that are round or elliptic, alternate and simple. 
Leaves measure 3 to 10 centimeters (1.2 to 4 inches) long by 2.5 to 7
centimeters (1 to 2.8 inches) broad.  The petiole is 0.3 centimeters
(0.1 inch) long.  Pubescent cymes measuring 3 to 6 centimeters (1.2 to
2.4 inches) long are axillary and terminal.  Many small white four to
five-petaled flowers measuring less than 1 centimeter (0.4 inch) in
diameter occur in clusters.  Individual petals measure approximately 0.5
centimeters (0.2 inch) long.  Fruit are subglobose, obovoid, spherical
or ellipsoid drupes that measure 1.5 to 3 centimeters (0.6 to 1.2 inch)
in diameter.  The thin, smooth skin changes from green to pinkish-white
to brownish purple to black when ripe and resemble plums.  The thin
flesh is spongy, whitish and slightly sweet to tasteless when ripe;
immature fruit are astringent.  Each fruit contains one large seed with
a high edible oil content. 

Date:

A palm with multiple trunks growing to 30 meters (98 feet) tall.  The
main trunk reaches 40 to 50 centimeters (16 to 20 inches) in diameter. 
Native to tropical and subtropical areas of Africa and southern Asia:
originated from the ancient Mesopotamia area of southern Iraq or western
India.  Thrives in the desert region from Morocco to Egypt, Arabia and
Pakistan.  Trees were domesticated by 4000 BC.  The crown of the palm
consists of 60 to 150 pinnate leaves that are dark green to grayish,
waxy, feather-shaped, and 3 to 8 meters (10 to 26 feet) in length. 
Leaflets are long, narrow and folded upward; leaflets usually grow in
groups of two or more.  Lower leaflets near the base of the trunk are
modified into 10 to 15 centimeter (4 to 6 inch) spines.  Individual
leaflet lengths reach 61 to 75 centimeters (24 to 30 inches); widths
reach 3.8 to 4.4 centimeters (1.5 to 1.7 inches).  Small flowers are
yellowish (female) to white (male), waxy, and occur on a branched spadix
surrounded by a solitary large spathe.  The inflorescence arises from
the axis of the leaves.  Male and female flowers are located on
different plants.  Yellow, greenish, orange red or brown oblong,
elliptical, rounded or ovoid fruit is 2.5 to 7.5 centimeters long (1 to
3 inches), 2.5 centimeters (1 inch) in diameter and occurs in clusters
of 1,000 to 1,500.  The skin is smooth and wrinkles upon drying.  Pulp
is yellowish to reddish brown; flavor is sweet and nutty.  Fruit
production occurs in 5 to 8 years from suckers.  Seeds are elongate and
pointed at the ends; size ranges from 0.2 to 0.3 centimeters (0.08 to
0.1 inch) by 0.5 to 0.8 centimeters (0.2 to 0.3 inch).

Davidson’s plum:

A tree growing to 20 meters (66 feet) tall; possesses thin stems with
dark brown to gray flaky bark.  The canopy is dense and contains many
branches with long hairs.  Hairs also occur on leaves and are an
irritant to humans.  Native to eastern Australia.  Grows in tropical and
subtropical rainforests in north Queensland and northeast New South
Wales.  Leaves are compound, lanceolate, have a terminal pinna and are
60 to 120 centimeters (24 to 47 inches) long.  Leaflets are up to 25
centimeters (10 inches) long.  New foliage is hairy and bright pink in
color.  Inflorescences are borne on older branches and the trunk. 
Lateral spikes that range in number from two to 24 and range in size
from 30 to 80 centimeters (12 to 31 inches) hang downward from the tree.
 Flowers are 0.5 to 0.8 centimeters (0.2 to 0.3 inch) long, dark pink,
and contain four to five sepals.  Each flower contains both male and
female organs.  Bluish-black fruit is a laterally compressed obovoid
drupe that ranges in size from 3 to 6 centimeters (1.2 to 2.4 inches)
long, 3 to 5 centimeters (1.2 to 2 inches) wide, and 3.5 to 4.5
centimeters (1.4 to 1.8 inches) deep.  Fruits contain two laterally
compressed stones with soft fibers originating from the margins.  The
skin is smooth.  Pulp is dark-red and appears similar to the European
plum but the taste is sour.  Fruits occur in clusters of a hundred or
more.

Desert date:

A spiny evergreen tree growing 6 to 17 meters (20 to 56 feet) tall.  An
African tropical dryland fruit.  The tree develops a dense crown that is
spherical or hemispherical in shape, drooping branches, and a large
taproot.  The bark is smooth and green when young and thickens, becoming
grayish and deeply fissured when older.  The trunk becomes twisted and
fluted with age.  Leaves are alternate, leathery and bifoliolate. 
Leaflets are shiny and entire elliptic to ovate.  Spines are straight,
stout, woody and 12 centimeters (5 inches) long.  Inflorescences are in
fascicles or racemes of fascicles.  Each cluster contains up to six
small scented greenish flowers that contain both male and female
reproductive organs.  Flowers open at night.  Fruiting begins in 5 to 7
years from seed.  Full fruiting potential is reached by 25 years. 
Yellow fruit is a cylindrical drupe that is 2 to 4 centimeters (0.8 to
1.6 inches) long, and 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. 
Fruit differs in size and pubescence of the skin across different
locations.  When mature, a thin 0.1 centimeter (0.04 inch) brittle skin
encloses the thick, fibrous oily pulp that is 0.2 centimeters (0.08
inch) thick.  Within the pulp, there is a 0.5 centimeter (0.2 inch)
thick hard-pointed woody pit containing an ovoid seed.  Fruit flavor is
sweet to somewhat bitter.  The fruit has been used as a food crop in
Egypt and the Near East for four millennia.  Trees live for 100 or more
years; little progress towards commercial production. 

Desert date:

The desert date requires a hot arid climate and does not tolerate humid
climate.  Fruit still develops in unusually dry years.  Grows at
frost-free elevations from sea level to 2,000 meters (6,562 feet) in
fertile, low-lying sites with deep sandy soil and access to water.  Also
grows well on heavier, fertile clay soils with low salinity, open
parklands and grasslands.  Requires a mean annual temperature of > 20
°C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean
annual rainfall.  Propagation is mainly by seed.  Plants may be
propagated by cuttings.  Seeds are soaked in warm water for several
hours before planting time.  A loamy nursery medium, a rooting depth of
at least 12.5 centimeters (5 inches), and shade aids germination. 
Seedlings should remain in the nursery for 3 to 6 months.  

Doum palm coconut:

A palm with a branched trunk that grows 10 to 15 meters (33 to 49 feet)
tall.  The trunk is 30 to 45 centimeters (12 to 18 inches) thick. 
Native to North Africa.  Doum palm coconut has been revered as a sacred
tree: symbolism of masculine strength.  The stiff leaves are palmate, 90
to 150 centimeters (3 to 5 feet) wide, folding, arching, large, ribbed
and contain deeply cut green segments.  The petiole contains sharp
spines.  The plant contains separate catkin-like male and club-shaped
female branches that arise in clusters from between the leaves.  White
flower clusters are 60 to 90 centimeters (2 to 3 feet) long.  Male and
female flowers are found on separate plants.  Individual flowers occur
in sunken pits densely arranged on the branches.  Pollination is by
wind.  The yellowish-brown fruit is an ovoid drupe that is 8 centimeters
(3 inches) long and 5 centimeters (2 inches) in diameter.  The skin is
smooth.  The pulp is fibrous and tough but is sweet and pleasant in
taste; resembles carob or ginger.

False sandalwood:

A sprawling, low-branching shrub or tree growing 2 to 10 meters (7 to 33
feet).  Native to the tropics and warm subtropics.  The crown is rounded
to conical.  The trunk is up to 10 centimeters (4 inches) in diameter. 
The bark is dark brown to pale grey, and ranges from smooth to scaly. 
Branches are small, purple-red, waxy, and contain straight, slender
spines.  Leaves are alternate, lanceolate to elliptic, 3 to 8
centimeters (1.2 to 3 inches) long by 1.5 to 4 centimeters (0.6 to 1.6
inches) wide and on short petioles.  Young leaves smell like bitter
almonds when crushed.  Fragrant flowers are white, yellow-green or pink
and occur in branched inflorescences borne on short, hanging axillary
racemes or umbels with short, hairy pedicles.  Plum-like fruit are
yellow, yellow-orange or red ellipsoid to subglobose drupes that range
in size from 2 to 3.5 centimeters (0.8 to 1.4 inches) long by 1.5 to 3
centimeters (0.6 to 1.2 inches) wide.  Immature fruit are green.  The
skin of the fruit is thin, smooth and highly perishable.  The pulp is
juicy and the flavor is sour to bland.  Fruit contains one light yellow
woody seed that is up to 1.5 centimeters (0.6 inch) long and 1.2
centimeters (0.5 inch) thick with a brittle shell.

Feijoa:

A small evergreen shrub or tree growing to 6 meters (20 feet).  Native
to southeastern Brazil and Uruguay.  The young growth is whitish or
rusty colored with unbranched and curled woolly hairs that are up to 0.1
centimeter (0.04 inch) long.  Young twigs are moderately to densely
hairy and become hairless with age.  Young bark is smooth, light reddish
brown and becomes grey to light brown and flaky with age.  Leaves are
oval, obovate or elliptic, 3 to 7 centimeters (1.2 to 3 inches) long,
1.5 to 4 centimeters (0.6 to 1.6 inches) wide, densely hairy below and
hairy to hairless, gray-green and glossy above.  Plants are often
self-sterile.  Fruiting is improved by cross-pollination.  To ensure
proper fruiting, two trees of different cultivars must be planted close
together.  The single flowers have four to six cupped petals that are
white on the outside and purplish red on the inside.  Petals are
sub-orbicular to elliptic and measure 1.5 centimeters (0.6 inch) long. 
Flowers contain clusters of long crimson stamens with yellow tips.  The
flower stalk is hairy, 0.5 to 3 centimeters (0.2 to 1.2 inches) long and
0.1 to 0.15 centimeters (0.04 to 0.06 inch) wide.  Male and female
reproductive organs are located on the same flower.  Pollinated by
birds.  The fruit is ellipsoid, oval, or pear-shaped, 2 to 5 centimeters
(0.8 to 2 inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) in
diameter.  The skin is bright green, smooth and is covered in a waxy
bloom.  The flesh is whitish to honey-colored and the pulp is
translucent and juicy; the flavor is sweet and described as a cross
between a pineapple and a strawberry.  The aroma is spicy.  Each fruit
contains several small seeds.  Feijoas ripen from the inside out;
consumed when slightly soft.  An over-ripe feijoa develops a brown seed
pulp and loses flavor with time.  There are two populations of feijoa in
South America.  One is found in high altitudes on the basalt plateau in
southeastern Brazil.  Feijoas here contain large seeds.  The other
population is located in the crystalline soils of Uruguay and the south
of Rio Grande do Sul State in Brazil.  These feijoas contain small
seeds.  New Zealand is the world’s large producer of this fruit;
generally, fruit are not yet produced on a commercial scale.  

Fig:

A small tree growing 12 meters (39 feet) or more in height and 10 meters
(33 feet) in width.  Figs originated in southern Arabia and spread to
Western Asia and the Mediterranean.  One of the most universally enjoyed
fruits.  Figs have been cultivated from the earliest days of recorded
history.  Currently, there are 1,000 cultivars of fig.  The tree
contains a large canopy with many spreading branches.  Depending on the
cultivar, trees may be round-topped and dense with many twiggy lateral
spurs or contain apically dominant branches with fewer spurs, producing
an open appearance.  The growth habit of the trees ranges from open to
compact and penduluous to upright to spreading, depending on the
cultivar.  Size and density are also variable.  The bark is smooth with
few fissures.  Protruding spherical bark tubers ranging in size from 0.2
to 2.5 centimeters (0.08 to 1 inch), occur on mature trees near the
nodal swellings.  The root system is extensive.  For this reason, trees
should not be planted near buildings.  The plant produces latex. 
Contact with the latex may cause skin rashes.  The stiff, dark green
leaves are large, thick, hairy and heart-shaped.  Leaves can possess
three to seven lobes.  The tree is deciduous in cool areas and nearly
evergreen in tropical regions.  The inflorescences are produced within a
fleshy, hollow receptacle called the syconium.  The floral parts line
the wall of the syconium and produce a multiple fruit.  The small
individual flowers are borne on flower stalks and are unisexual.  Three
types of flowers occur within the syconium and include long-styled
pistillate, short-styled pistillate, and staminate.  The staminate
flowers are found around the apical end of the fig and the pistillate
flowers are found in the interior walls of the syconium.  Access to the
flowers within the syconium is through the ostiole.  Pollination by the
small fig wasp is required for the Smyrna type fig.  Other figs produce
fruit without fertilization.  There are two botanically different types
of Ficus carica trees.  Pistillate or “female” fig trees produce
syconia (figs) containing only long-styled pistillate flowers.  These
are commercial figs.  Caprifigs are “male” trees.  These produce
syconia containing both short-styled pistillate flowers and staminate
male flowers.  The so-called “fruit” or fig is actually the
vase-shaped outer flesh called a syconium.  The fig is shaped like a
pear, ranges in color from green, brown, yellow, red, purple, or
purplish-black, and ranges in size from 2.5 to 6 centimeters (1 to 2.4
inches) in diameter and 10 centimeters (4 inches) long.  The skin is
smooth.  Pulp is whitish, yellowish, red or pink.  The flavor is sweet. 
The thousands of tiny “seeds” are actually tiny fruits encapsulated
in the syconium.  These embryos develop into viable seeds when
fertilized.  Tree spacing is variable depending on whether figs will be
dried or produced for the fresh market.  The fresh fig consists of 84 %
pulp and 16 % skin.  Plants for drying are planted on a square or offset
pattern with 6 meters (20 feet) between the rows to allow space for
drying and machine harvest and from 4.2 to 5.4 meters (14 to 18 feet)
between trees.  Orchards for fresh fruit production are set closer in
square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet)
between rows and from 3.6 to 4.8 meters (12 to 16 feet) between trees. 
In many commercial production regions, trees are pruned severely after
each harvest because fruit is mainly produced on new growth. 
Commercially grown trees average from 5 to 8 meters (16 to 26 feet) in
height and 6 to 7 meters (20 to 23 feet) in width.  Pruning also enables
the fruit to be harvested more easily.  Irrigation at lower elevations
will increase production.  Fruit for the fresh market is hand picked at
a stage of maturity where the fruit has maximum exterior color but
retains firmness.  Figs grown for drying are allowed to fully mature and
partially dehydrate on the tree, eventually dropping to the ground. 
When using a mechanical harvester, the fruit is left under the tree to
dry further and mechanically swept into windrows where drying continues.
 The windrows are picked up by the harvester.  Average yields are 180-
360 fruits/tree with an orchard average of 12 tonnes/ha.  Wild trees may
live for 100 years, while orchard trees decline by age 50 to 60 years.

Fragrant Manjack:

A small to medium tropical/subtropical deciduous tree that grows 10 to
20 meters (33 to 66 feet).  Grows from India through southern China and
Taiwan to Fiji via Malaysia, Indonesia, and northern Australia.  The
tree contains a spreading crown and short trunk.  The bark is smooth and
grayish brown.  Leaves are large, ovate or elliptic, alternate and 6 to
13 centimeters (2.4 to 5 inches) long by 4 to 9 centimeters (1.6 to 3.5
inches) across.  White flowers are short-stalked, bisexual, sessile, and
0.5 centimeters (0.2 inches) in diameter.  Flowers occur in terminal
loose cymes.  Fruit are yellow to pinkish-yellow, round or ovoid drupes
that contain a persistent saucer-shaped calyx.  Fruit size ranges from 1
to 1.5 centimeters (0.4 to 0.6 inches) in diameter.  Fruit turn black
upon ripening and the skin is smooth and shiny.  The pulp is
translucent, sticky and gelatinous.  Each fruit contains a stone with
one to four seeds.

Gooseberry, Abyssinian:

An evergreen bushy shrub or tree growing 10 meters (33 feet) tall. 
Native to Ethiopia and Kenya.  Thrives in the forests of East Africa. 
The spiny shrub or tree contains a rounded crown.  The grayish-brown
bark may contain spines that are up to 4 centimeters (1.6 inches) long. 
The trunk grows up to 20 centimeters (8 inches) across.  Bark and
branchlets contain many raised brown lenticels.  Leaves are alternate,
ovate-lanceolate to oblong, hairless to slightly hairy, shiny, light to
dark green, 2.5 to 9 centimeters (1 to 3.5 inches) long and 2 to 4
centimeters (0.8 to 1.6 inches) wide.  The petiole is 0.2 to 0.5
centimeters (0.08 to 0.2 inches) long.  The slender twigs may contain
straight slender spines at the leaf axils.  Flowers are small,
greenish-white, inconspicuous and borne in the leaf axils.  Male and
female flowers are produced on separate plants.  Male flowers are borne
in clusters of 1 to 3, flower stalks are 0.5 to 1.3 centimeters (0.2 to
0.5 inches) long, and calyx-lobes are 0.5 to 0.6 centimeters (0.2 to
0.24 inches) long by 0.2 to 0.3 centimeters (0.08 to 0.1 inch) broad. 
Female flowers are solitary, pedicels are 0.6 to 0.8 centimeters (0.2 to
0.3 inch) long and calyx-lobes are slightly larger than those in the
male flowers.  Light orange fruit is oblate globose to ovoid and 2.5
centimeters (1 inch) in diameter.  Skin of immature fruit is hairy and
skin of the mature fruit is smooth, thin and tender.  The juicy pulp is
orange-yellow; the flavor is sour to subacid.  The taste and aroma of
the fruit is similar to that of a fresh apricot.  A few small-flattened
seeds are contained within the fruit.  An aggressive growing plant and
it is occasionally cultivated for juice making.  

Gooseberry, Ceylon:

An evergreen shrub or small tree that grows to a height of 4 to 7 meters
(13 to 23 feet).  Native to Sri Lanka.  Bark is gray and slightly scaly.
 The trunk and lower branches contain 4 centimeter (1.6 inch) long sharp
spines.   Branches are long, slender, arching, wide spreading, and
greenish-gray and up to 9 meters (30 feet) long.  Shiny gray-green
leaves are alternate, acute, entire or sub-serrate, elliptical,
lanceolate or ovate in shape, long-pointed, and 7 to 10 centimeters (3
to 4 inch) long; margins are wavy-toothed.  Underneath, leaves are
yellow-green and contain soft hairs.  Petioles are pinkish and woolly.  
Yellowish to greenish-yellow flowers are petalless, 1.25 centimeters
(0.5 inch) wide, and occur in clusters in the leaf axils.  Male, female
and hermaphrodite flowers occur on different plants.  Honeybees are
pollinators.  Small, purple, black, or orange-red fruit is ovoid to
round, solitary, 1.25 to 2.5 centimeters (0.5 to 1 inch) wide and 2 to
2.5 centimeters (0.8 to 1 inch) in diameter.  The skin is thin, bitter,
and coated with short, grayish-green to brown velvety hairs that are
unpleasant in the mouth.  A persistent style is located at the apex. 
The pulp is juicy and purple-red in color.  The flavor is extremely
acidic, sour, or sweet.  The taste is similar to gooseberries.  Each
fruit contains 9 to 12 hairy seeds that are 0.6 centimeters (0.2 inch)
long.  Immature fruit is orange in color.  Trees can produce large
yields of fruit.  Relatives include the kei-apple and governor’s plum.

Gooseberry, Indian:

A graceful tree growing 18 to 30 meters (59 to 98 feet) high.  Native to
tropical southeast Asia.  Grows in dry deciduous subtropical forests. 
Regarded as a sacred fruit by many Hindus.  The bark is smooth, pale
grayish-brown, and peels off in thin flakes.  The tree sheds both its
long slender branchlets and small leaves.  Leaves are small, oblong, and
0.3 centimeters (0.125 inch) wide by 1.25 to 2 centimeters (0.5 to 0.75
inch) long.  Greenish-yellow flowers are small, inconspicuous and occur
in compact clusters in the axils of lower leaves.  Male flowers are
creamy white and occur in clusters at the lower end of a growing
branchlet.  Female flowers occur on the upper end of a few clusters. 
Male and female reproductive organs may or may not be contained on the
same plant.  Pollination occurs by wind, bees and gravity.  Fruit are
spherical to oblate, 2.5 to 6 centimeters (1 to 2.4 inches) in diameter,
and solitary.  Fruit are nearly stemless, contain a thin, hard
translucent smooth skin, and are indented at the base.  Fruit also
contain 6 to 8 pale lines that are sometimes faintly ridged and extend
from the base to the apex, giving the appearance of segments or lobes. 
Mature fruit range in color from a dull greenish yellow, whitish, or
brick red.  Immature fruit are light green.  The crisp juicy pulp is
yellowish.  The flavor is very sour to bitter.  Fruit contain a
hexagonal-shaped stone with six small seeds.  Trees begin to bear when 5
to 6 years old and can bear for 50 years.  Fruit is both collected from
the wild and cultivated.  Fruit are harvested at full maturity and
allowed to ripen.  At cool temperatures, fruit can be stored for several
weeks.

Gooseberry, Otaheite:

A fast-growing large shrub or small tree that reaches 2 to 9 meters (7
to 30 feet) in height.  Native to Madagascar.  The plant is not related
to the gooseberry, but was given the name Otaheite gooseberry due to the
similar sour flavor of the fruit.  The tree contains a dense, spreading,
bushy crown.  The end of each thick, rough branch contains clusters of
deciduous, greenish or pinkish branchlets that are 15 to 30 centimeters
(6 to 12 inches) long.  Green leaves are alternate, simple, thin,
smooth-edged, ovate to ovate-lanceolate in shape, and 2 to 8 centimeters
(0.8 to 3 inches) long.  The upper surface of the leaves is smooth and
the lower sides of the leaves are blue-green with a bloom.  Each leaf is
connected to a short petiole and at each leaf base, there are two small
pointed stipules.  Leaves occur at the ends of branches.  Small,
pinkish, 4-parted flowers are borne in small clusters on 5 to 12.5
centimeter (2 to 5 inch) long hanging panicles.  Flowers occur on the
main branches and upper trunk.  Male flowers, female flowers, and
bisexual flowers are located on the same plant.  Pale yellow to whitish
fruit occurs in large clusters, oblate in shape, and measure 1 to 2.5
centimeters (0.4 to 1 inch) in diameter.  Each fruit is smooth, contains
six to eight ribs, and is waxy.  Pulp is crisp, juicy and very sour. 
Each fruit contains a hard, ribbed stone with 4 to 6 seeds.  Fruit
resembles a bilimbi.  Fully-grown tree can yield 80 – 100 g of fruit. 
Trees are not yet commercially cultivated, but are widely grown in
villages and farms and are propagated by seeds.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum):

Governor’s plum (Flacourtia indica) is a slow-growing shrub or tree
growing 3 to 6 meters (10 to 20 feet) tall.  May or may not be spiny. 
Native to tropical Asia and Madagascar.  Found growing near homes and
fields south of the Sahara.  The bark is pale grey and powdery when
young and becomes brown to dark grey and flaking when older.  Vegetative
areas may be hairless or densely hairy.  Young leaves are red to pink
and oval or round in shape with a toothed edge; can grow to 12
centimeters (5 inches).  Mature leaves are bright green, long-tipped,
obovate and leathery; leaves are attached to a 2 centimeter (0.8 inch)
petiole.  Male and female flowers are located on separate plants;
flowers are small, greenish and do not contain petals.  Occasionally,
flowers may contain both male and female reproductive organs.  Male
flowers are 0.5 to 2 centimeters (0.2 to 0.8 inch), contain 5 to 6 ovate
hairy sepals that measure 0.15 to 0.25 centimeters (0.06 to 0.1 inch)
and occur on axillary racemes on 1 centimeter (0.4 inch) long slender
flower stalks.  Female flowers occur in short racemes or are solitary on
short flower stalks that measure less than 0.5 centimeters (0.2 inch). 
Purple, reddish or reddish-black fruit are round to ovoid berries that
measure 2 to 3 centimeters (0.8 to 1.2 inch) in diameter.  The fruit is
tipped by 5 to 6 short radiating styles.  The skin is smooth.  The pulp
is yellow in color and the flavor is sweet to sour.  Each fruit contains
4 to 10 pale brown, wrinkled seeds measuring 0.5 by 0.9 by 0.6
centimeters (0.2 by 0.4 by 0.2 inch).  The Plum-of-Martinque (Flacourtia
inermis) is a short-trunked, bushy shrub or small tree that grows to a
height of 5 to 9 meters (16 to 30 feet).  Native to Southeast Asia. 
Trees are mostly thornless.  Bark is light brown and smooth.  Leaves are
evergreen, glossy, alternate, bright-red when young, ovate to elliptic
in shape, pointed at the tip, short-pointed at the base, wavy-toothed, 5
to 25 centimeters (2 to 10 inches) long and 2.5 to 13 centimeters (1 to
5 inches) wide.  Petioles are 0.6 to 1 centimeter (0.25 to 0.375 inch)
long.  Yellowish flowers are borne in small, short clusters measuring
2.5 to 3.8 centimeters (1 to 1.5 inches) long on the branches at leaf
bases.  Individual flowers are small, petal less; contain 4 to 5 green
sepals, both male and female reproductive structures, and many yellow
stamens.  Bright red to red-purple fruit is spherical, flattened at the
tip, cherry-like, and up to 2.5 centimeters (1 inch) in diameter.  The
skin is smooth and thin.  Pulp is juicy, and yellow or whitish with a
pink tinge.  The flavor is sour, astringent, acid or sweet.  Each fruit
contains 4 to 14 seeds that are hard, sharp, irregular, and measure less
than 0.6 centimeter (0.25 inch) wide.  Can become invasive in tropical
areas.  Rukam (Flacourtia rukam) is a small, many branched tree that
grows to a height of 5 to 20 meters (16 to 66 feet).  Native to the
Philippines, India, Southeast Asia, Malaysia, Oceania, and Malaya
Archipelago.  The bark is gray-brown and not flaky.  The trunk is 40
centimeters (16 inches) in diameter.  The trunk and older branches are
crooked and furrowed near the base.  Most branches are smooth,
cylindrical and tapered at the ends.  Young branches may be pubescent. 
The trunk, young branches and old branches contain many forked or
simple, strong, woody spines that measure up to 10 centimeters (4
inches) long.  Some clonally propagated trees lack spines.  Dark green
leaves are evergreen, spiraled, coarsely toothed on the margins, smooth
to slightly hairy, shiny, elliptic-oblong, ovate-oblong, elliptic, or
oblong-lanceolate in shape, and 6 to 16 centimeters (2 to 6 inches) long
by 4 to 7 centimeters (1.6 to 3 inches) wide.  The base is rounded and
the tip is pointed.  Young leaves are red to brownish-red and drooping. 
The petiole is 0.4 to 0.8 centimeters (0.16 to 0.31 inch) long.  Leaf
size, shape and pubescence vary.  Inflorescences are borne in small,
few-flowered, short, finely pubescent racemes in the leaf axils and
measure 0.5 to 1 centimeter (0.2 to 0.4 inch).  Pedicels are 0.3 to 0.4
centimeter (0.1 to 0.15 inch) long.  Male and female flowers are found
on different trees.  Both male and female flowers are greenish-yellow,
lack petals and contain 4 hairy ovate sepals measuring 0.1 to 0.15
centimeter (0.04 to 0.06 inch); male flowers contain many stamens and 8
orange or yellow-white fleshy disk-lobes; female flowers contain 4 to 8
styles, an ovary, and bilobed stigmas.  Purple to dark purple-red fruit
are borne on old branches and the trunk.  Fruit are ovoid to nearly
round in shape, slightly flattened at the tip, and 1.25 to 2.5
centimeters (0.5 to 1 inch) in diameter.  The skin is smooth; the tip of
the fruit contains 4 to 6 small styles set in a circle.  Pulp is yellow
or whitish in color, juicy and fleshy.  The flavor is sweet to acidic. 
Each fruit contains 4 to 7 flat seeds.  Can be invasive in some areas. 
Indian-plum (Flacourtia jangoma)s is a small shrub or erect,
low-branched tree that grows to a height of 5 to 12 meters (16 to 39
feet).  Native to Tropical Asia including North Bengal, East Bengal and
Chittagong, India and Burma.  Bark is flaking and light-brown,
yellow-brown, copper red or pinkish-buff in color.  The trunk and
branches of young trees contain sharp, woody, simple or branched spines.
 Young branches contain lenticels, which are white-dotted; branches can
be smooth to hairy.  Deciduous dark green leaves are alternate, spirally
arranged, oval-lanceolate, ovate, ovate-elliptic, narrow-ovate or
ovate-oblong in shape, pointed at the tip, rounded at the base, toothed,
thin, smooth, glossy and 5 to 10 centimeters (2 to 4 inches) long by 1.3
to 5 centimeters (0.5 to 2 inches) wide.  Young leaves are pale pink. 
The leaf stalk is 0.4 to 0.8 centimeters (0.16 to 0.3 inch) long. 
Fragrant greenish to yellowish-white flowers are borne in small clusters
on new branches in leaf axils.  Pedicels measure 0.5 to 1 centimeter
(0.2 to 0.4 inch) long.  Male and female flowers are found on different
trees.  Both flowers contain 4 to 5 ovate, obtuse, greenish, hairy, 0.2
centimeter (0.08 inch) long sepals and a white or yellow-orange disk. 
Male flowers measure 1.5 to 3 centimeters (0.6 to 1.2 inch) long; female
flowers measure 1 to 1.5 centimeters (0.4 to 0.6 inch) long.  Purple to
dark-maroon fruit is ovoid to round in shape and 1.5 to 2.5 centimeters
(0.6 to 1 inch) in diameter.  Pulp is yellow, greenish, whitish, or
amber in color and juicy.  The flavor is sweet to acid.  Each fruit
contains 7 to 12 flat, hard, pale-yellow seeds.  Fruit is better liked
compared to other species.  Used for local food production 

Grumichama:

A slender, erect shrub or tree growing 6 to 14 meters (20 to 46 feet)
tall.  The subtropical plant is a native to coastal southern Brazil. 
The tree is short-trunked and heavily foliaged.  The deep green leaves
are opposite, thick, leathery, waxy, pitted, oblong to oblong-oval and 9
to 16 centimeters (3.5 to 5 inches) long by 5 to 6 centimeters (2 to 2.4
inches) wide.  Leaves remain on the tree for 2 years.  New shoots are
rosy in color.  Mature trees resemble Japanese cherry trees.  Flowers
are borne singly in leaf axils, contain 4 green sepals, 4 white petals,
100 white stamens with pale-yellow anthers and are 2.5 centimeters (1
inch) wide.  Purple to black fruit are long-stemmed, oblate and bear
persistent purple or red-tinted 1.25 centimeter (0.5 inch) long sepals. 
Fruit range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in
diameter and are solitary on new growth.  Immature fruit are green to
red.  One variety produces yellow fruit.  The fruit skin is smooth, dry,
thin, firm and fragile like grape skin.  The sweet, juicy pulp is white
or red in color and the flavor is similar to a sweet, subacid cherry
with a hint of jaboticaba and Concord grape.  One to three small
hemispherical hard gray seeds 1.25 centimeters (0.5 inch) wide and half
as thick are found inside the fruit.  Trees are pruned as a shrub and
kept at 2 to 3 meter (6 to 10 foot) heights to facilitate harvesting. 
Commercial trees are planted at a 5 to 6 meter (15 to 20 foot) spacing
or grown in hedgerows.  Most commercial production occurs in Brazil.  At
harvest, fruits are placed in containers in double layers and
refrigerated within one hour.

Guabiroba:

A small to medium sized tree growing up to 12 meters (40 feet) tall. 
Native to Brazil, the tree contains a rounded crown and crooked trunk
that is fluted at the base.  The tree is semi-deciduous, 4-15 meters
tall.  Leaves are opposite, simple, oval oblong, and 3 to 4.5
centimeters (1.2 to 1.8 inches) long by 4 to 10 centimeters (1.6 to 4
inches) wide.  The green-yellow fruit resembles a small guava and have a
succulent, firm, sweet pulp with a smooth and shiny skin. 

Guava:

A large evergreen shrub or freely branching small rounded tree growing
to a height of 3 to 10 meters (10 to 33 feet).  Under high moisture
conditions, guava can reach 10 meters (33 feet) in height and spread
with a 30 centimeter (12 inch) diameter trunk.  Native to tropical and
Central America.  The root system is shallow.  The trunk is short,
freely branching, bony and 25 to 30 centimeters (10 to 12 inches) in
diameter.  Suckering may occur at the base of the trunk.  Pruning is
required to produce a single-trunk tree.  Bark is smooth, thin, peeling,
pale, papery and greenish brown to coppery brown.  Red to coppery-brown
branches is pliable, hard, heavy, fine-grained, and round.  The canopy
is dome-shaped, symmetrical, broad and spreading.  Light green leaves
are opposite, arranged in pairs, entire, simple, aromatic, short
petiole, smooth and leathery on the upper surface, pubescent underneath,
prominently parallel veined, oblong, oblong-elliptic or oval in shape,
and 7 to 18 centimeters (3 to 7 inches) long by 3 to 5 centimeters (1.2
to 2 inches) wide.  White, fragrant flowers are borne singly or in
clusters of two to three at the leaf axils of current growth. 
Individual flowers measure 2.5 to 3.5 centimeters (1 to 1.4 inches) in
diameter and contain both male and female reproductive organs, 4 to 5
petals, numerous stamens and one style.  Flowers are self and
cross-pollinated; also pollinated by bees.  Yellow fruit (sometimes
blushed with pink) is a many-seeded berry that is solitary on new
growth, spherical, ovoid, ellipsoid, or pyriform in shape, 2.5 to 12
centimeters (1 to 5 inches) in diameter and 100 to 450 grams (3.5 to 16
ounces) in weight.  The flesh is pink, salmon, white or yellow in color,
soft, juicy, acid, subacid or sweet in flavor, coarse, granular or fine,
creamy in texture, and 0.3 to 1.25 centimeters (0.1 to 0.5 inch) thick. 
The skin is smooth to rough, thin, and contains persistent sepals at the
tip.  Pulp is white, yellow or red in color.  The flavor is sweet to
sour.  Aromatic, with a strong, sweet musky smell.  Produces a large
amount of small, angular, woody, yellowish-cream colored seeds that
measure 0.3 to 0.5 centimeters (0.1 to 0.2 inch) in size.  Immature
fruit is green, hard, gummy, and astringent.  Fresh cultivars are sweet,
large, and contain white flesh.  Processing cultivars are more acid,
have a hard rind, and contain red flesh.  Fruit varies greatly from
population to population and can be low-acid, musky and sweet, bland,
low-sugar, low-acid, or high-acid.  Harvesting depends on skin color,
the variety, and the stage at which the fruit is to be eaten.  When
eaten green, fruit is harvested at the mature firm stage without signs
of ripening.  If eaten when soft and ripe, fruit is harvested when
showing signs of color change and softening.  Dessert type fruit is
harvested manually at the mature green (half-ripe stage), graded and
packed.  Processing type fruit is harvested using a machine at the firm
yellow to mature green (half-ripe) stage.  Fruit for the fresh fruit
market is sometimes covered with plastic or paper.  

Guava berry:

A slow-growing shrub or tree growing 10 to 15 meters (33 to 50 feet) in
height.  Native to Mexico, the West Indies, and South America.  The tree
contains a dense, rounded canopy with reddish-brown branchlets that are
hairy when young.  The trunk becomes flared into small buttresses at the
base when old.  Pale tan to grey bark flakes into circular discs,
exposing the golden brown flesh underneath.  Deep green evergreen leaves
are simple, opposite, elliptic, ovate, lanceolate, or oblong-lanceolate,
glossy, leathery, pointed at the apex, 2.5 to 8 centimeters (1 to 3.2
inches) long and 0.8 to 3 centimeters (0.3 to 1.2 inches) wide.  The
leaf surface is covered with gland dots, which secrete aromatic oil. 
Showy white silky-hairy flowers are star-like in shape, almost
stalk-less, contain 4 fringed petals and pompoms of golden stamens. 
Flowers are borne in small axillary or lateral clusters and emerge from
the base of the leaves.  Fruit is a spherical, ovoid or oblate berry
that ranges in size from 0.8 to 1.6 centimeters (0.3 to 0.6 inches) in
diameter and is solitary on new growth.  The fruit is stem-less and is
attached to the leaf nodes.  The skin of the berry contains rough,
glandular spots and changes in color from green to dark red or golden
yellow.  Pulp is yellow-orange and fragrant.  The flavor is sweet to
bittersweet.  Up to 4 seeds are contained within each berry.

Guava, Brazilian:

A slow-growing, slender shrub or tree that reaches a height of 1 to 7
meters (3 to 23 feet).  Native to South America.  Branchlets are finely
hairy and cylindrical or compressed-cylindrical.  Evergreen grayish
leaves are stiff, oblong, oblong-oval, acute, obtuse, elliptic, ovate or
obovate in shape, finely toothed, hairy on the upper side, hairy beneath
with pale or rusty hairs and glands, and 3.5 to 14 centimeters (1.4 to
5.5 inches) long, by 2.5 to 8 centimeters (1 to 3 inches) wide.  White
flowers are borne singly or in clusters of 3 upon one peduncle in the
leaf axils.  Individual flowers contain 150 to 200 stamens.   Pale
yellow to greenish yellow fruit is solitary on new growth, ellipsoid,
round or pear-shaped, 0.3 to 2.5 centimeters (0.125 to 1 inch) wide and
2.5 to 3 centimeters (1 to 1.2 inches) in diameter.  Fruit is smaller
than the common guava.  The peel is smooth.  Flesh is thick and pale
yellow and the pulp is white in color.  The flavor slightly resembles
strawberries and is sour, resinous, subacid, or highly acidic.  Aromatic
and not as musky as the common guava.  Each fruit contains numerous
small, hard seeds.  A firm fruit when ripe.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava).

A bushy shrub or small tree growing to a height of 2 to 12 meters (7 to
39 feet).  Psidium cattleianum Sabine generally grows 2 to 4 meters (7
to 13 feet) tall, while the yellow-fruited form (Psidium cattleianum
Sabine var. cattleianum forma lucidum) may reach 12 meters (39 feet)
tall.  Native to the coastal lowlands of eastern Brazil and Uruguay. 
More attractive foliage and fruit compared to the common guava. 
Grey-brown to reddish-brown bark is smooth to peeling.  Brown-barked
branches are slender, smooth and cylindrical.  Dark green evergreen
leaves are opposite, simple, acute, smooth, glossy, thick, leathery,
aromatic, obovate to elliptic in shape, 3 to 12 centimeters (1.2 to 5
inches) long and 1.6 to 6 centimeters (0.6 to 2.4 inches) wide. 
Fragrant flowers are borne in the leaf axils singly or in threes. 
Individual white flowers are 1.5 to 6 centimeters (0.6 to 2.4 inches) in
diameter and contain four petals, numerous 2 centimeter (0.8 inch) long
stamens, and a four- to five-lobed calyx.  Purple-red fruit is a
spherical to obovoid berry that is solitary on new growth, and 2 to 4
centimeters (0.8 to 1.6 inches) in diameter.  The peel is thin and
tipped with a five-lobed calyx.   Flesh of red-skinned fruit is whitish
in color with a red tint.  Flesh of the yellow-skinned fruit is
yellowish in color.  Flesh is aromatic, soft, 0.3 centimeters (0.123
inch) thick, and surrounds the pulp.  Pulp is juicy and somewhat
translucent.  The flavor is sweet, spicy, subacid or strawberry-like. 
Lacks muskiness of the common guava.  The pulp contains numerous small,
hard, flattened-triangular seeds measuring 0.25 centimeters (0.1 inch)
long.  This fruit has several fruit forms.  Yellow, red, and purple
forms are regarded as the same species.  Yellow form fruit are usually
grown from seed.  Young trees are not commonly trained but are
fertilized and irrigated.  Ripe fruit is very perishable and can only be
stored for 3 to 4 days at room temperature.

Guava, Costa Rican:

An attractive erect shrub or small tree growing to a height of 6 to 10
meters (20 to 33 feet).  Trees are usually smaller than 10 meters (33
feet).  Native to Central America, Mexico, and Colombia.  The trunk and
branches are slender.  Bark is red-brown with grayish patches.  Dark
reddish minutely hairy branchlets are square, wiry, and 4-winged. 
Evergreen leaves are dark and glossy above, pale and pubescent below,
elliptic, oblong-elliptic or oval in shape, pointed at the tip,
gland-dotted, thin, 3.8 to 12 centimeters (1.5 to 4.75 inches) long and
2.5 to 5 centimeters (1 to 2 inches) wide.  Fragrant white flowers are
borne singly on peduncles and measure 2.5 centimeters (1 inch) wide. 
Individual flowers contain 5 waxy petals and 300 stamens measuring 1.3
centimeters (0.5 inch).  Sulfur yellow fruit is solitary on new growth,
small, spherical to ovoid in shape and 2.5 to 6 centimeters (1 to 2.4
inches) in diameter.  The soft pulp is pale yellow to white in color. 
The flavor is very sour and acidic.  Each fruit contains a few flattened
seeds that measure 0.5 centimeters (0.2 inch) long.  Aromatic, without a
musky odor.

Guava, Para:

An erect shrub or small tree that reaches a height of 6 to 12 meters (20
to 40 feet).  Native to the eastern Amazon forest in Brazil.  Branches
are slender and bracelets are quadrangular and winged near the leaf
base.  Leaves are alternate, smooth, shiny, oblong-ovate, elliptical, or
oblong-lanceolate in shape, pointed at the tip, rounded at the base,
borne on short petioles, and 4 to 6 centimeters (1.6 to 2.4 inches) wide
by 5 to 14 centimeters (2 to 5.5 inches) long.  White flowers are
solitary or in 2’s or 3’s in the leaf axils on long-stalked slender
quadrangular peduncles.  Individual flowers contain 5 petals and over
300 stamens.  The calyx is closed and splits when the flower expands. 
Pollination is by bees.  Sulfur yellow-to-yellow-green fruit is small,
round, pear, ellipsoid or oval in shape, 3 to 8 centimeters (1.2 to 3
inches) wide and 5 to 8 centimeters (2 to 3 inches) long.  The peel is
leathery and there is a persistent calyx.  The pulp is soft and whitish
to yellowish-white.  The flavor is acidic to sour but good tasting and
similar to the common guava.  The aroma is not as musky as the common
guava.  Immature fruit is green.  Each fruit contains a few hard seeds
that are triangular and larger than the common guava.  Small
experimental plots and cultivation occur in Brazil.

Guayabillo:

A medium-sized tree or bush that grows to a height of 15 meters (49
feet).  Native to the West Indies and Central America.  Pale
yellow-to-yellow-orange fruit is small, spherical, solitary on new
growth, and 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter.  The
pulp is whitish in color.  The flavor is sweetish, acidic, or tart and
has overtones of citrus and floral perfume.

Illawarra plum:

A fast-growing evergreen medium to tall tree growing to 40 meters (131
feet) tall.  Native to Australia.  A primitive species that is found
along waterways.  The dark-green crown is dense.  The trunk grows up to
90 centimeters (35 inches) in diameter and is irregular, especially at
the base; contains brown to dark brown bark that is fissured and scaly
on older trees.  The leaves are oblong to linear, 5 to 14 centimeters (2
to 6 inches) long and 0.6 to 1.8 centimeters (0.2 to 0.7 inches) wide. 
Male cones are narrow-cylindrical, catkin-like, up to 3 centimeters (1.2
inches) long and occur in sessile, axillary clusters.  Female cones are
axillary, stalked and solitary; there are few scales.  The cone is
fleshy and unites with the stalk to form a fleshy receptacle.  Male and
female flowers occur on separate plants.  Plants are pollinated by wind.
 A single seed is attached by a fleshy stem to the branch.  The
“fruit” is a grape-like swollen stalk that is dark blue-purple in
color, berry-like and contains a fleshy base that is 2 to 2.5
centimeters (0.8 to 1 inch) in diameter.  The skin is waxy.  The edible
portion is described as mucilaginous with a resinous flavor.  The single
oval to round seed is borne on the top of the fruit and is 1 centimeter
(0.4 inch) in diameter. 

Imbé:

A small, slow-growing evergreen shrub or tree reaching 6 to 18 meters
(20 to 59 feet) in height.  Native to eastern tropical Asia and East
Africa.  The tree is pyramidal when young and later becomes a spreading
tree with thick, blue-green young branches and yellow to red resin.  The
plant possesses a unique growth habit where most branches grow out at
right angles to the main stem.  Tough, leathery, waxy blue-green leaves
with whitish veins grow 8 centimeters (3 inches) in a whorl (4 or
opposite).  Single leaves are egg to lance-shaped and grow 6 to 11 by 3
to 5.5 centimeters (2.4 to 4.3 by 1.2 to 2.2 inches).  Scented greenish,
whitish, or yellow flowers occur in groups of 5 to 15 in leaf axils on
old wood.  Male and female flowers occur on separate plants.  Orange
fruit is an ellipsoid berry that grows 1 to 4 centimeters (0.4 to 1.6
inches) in diameter.  The skin is smooth and thin.  Pulp is light
orange; the flavor is sweet and resembles apricots.  Two large seeds are
contained within the fruit.  The thin skin of the fruit and
susceptibility to damage has hindered commercial cultivation.

Imbu:

A tree that has the potential to grow 6 meters (20 feet) tall, but
usually forms a low, spreading tree.  Native to northeastern Brazil. 
Grows in dry areas called catingas and dry plains.  The soft, tuberous
specialized root storage organs called cunca, enable the tree to
tolerate drought.  The tree has the ability to branch at 1.5 to 2 meters
(5 to 7 feet) above the ground and form a broad flat crown that measures
2 to 9 meters (7 to 30 feet) in diameter.  However, most of the time,
the branching is irregular.  The pinnate leaves are 10 to 15 centimeters
(4 to 6 inches) long and contain 5 to 9 leaflets that are oblong or
oblong-ovate, serrated and 2.5 to 4.5 centimeters (1 to 1.8 inches)
long.  Flowers are small, white, are composed of a calyx with four to
five segments and a corolla of four to five petals.  The flowers are
borne in panicles that measure 10 to 15 centimeters (4 to 6 inches)
long.  Greenish-yellow fruit are produced on thin stems near the ends of
the branches, are ellipsoidal to oval in shape, and are 3.5 to 4
centimeters (1.4 to 1.6 inches) long.  Fruit contain a smooth, thick,
tough skin and grow in clusters of 3 to 4.  Pulp is soft and whitish. 
The flavor is sweet, resembling an orange.  Immature fruit is sour. 
Described as the best-flavored fruit among all of the Spondias species. 
The stone is oblong and 2 centimeters (0.75 inches) long.  Wild fruit
are so productive; there is little need for cultivation.  Wild trees
produce more fruit than can be consumed.  Some cultivation takes place
where wild trees are not present.  However, the fruit has a short shelf
life and is difficult to ship.

Jaboticaba:

A slow-growing upright small to medium shrub or tree growing 8 to 12
meters (26 to 39 feet) high.  Native to Central and Southern Brazil,
specifically the hilly region around Rio de Janeiro and Minas Gerais. 
Also popular around Santa Cruz, Bolivia, Asunción, Paraguay, and
Northeastern Argentina.  Trees branch profusely from near the ground and
the branches slant upwards and outwards.  The crown is dense and rounded
and may spread to 14 meters (46 feet).  The bark is smooth, thin and
flakes off to leave light patches.  Young foliage and branchlets are
hairy.  Leaves are dark green, glossy, leathery, evergreen, opposite,
lanceolate, oblong or elliptic, rounded at the base and sharply pointed
at the apex.  Leaf size ranges from 2.5 to 10 centimeters (1 to 4
inches) long and 1.25 to 2 centimers (0.5 to 0.8 inch) wide.  Leaves are
borne near the branch tips.  The tree comes in two forms- the ‘small
fruit’ type with 3 centimeter (1.2 inch) long by 1 centimeter (0.4
inch) wide leaves and ‘giant fruit’ types with 6 centimeter (2.4
inch) long by 3 centimeter (1.2 inch) wide leaves.  New growth is light
green with a reddish tinge.  The petioles are very short and downy. 
Flowers contain four hairy white petals and 60 stamens measuring 0.4
centimeter (0.2 inch) long.  Flowers emerge from the trunks, branches
and exposed roots in groups of four on a short, thick stalk and measure
up to 1 centimeter (0.4 inch) in diameter.  Mature black fruit occur
singly or in clusters on short stalks.  Fruit are spherical, slightly
oblate, broad-pyriform or ellipsoid and 2 to 4 centimeters (0.8 to 1.6
inches) in diameter.  At the apex, a small disk and vestiges of the four
sepals are present.  Small variety fruit are 2.3 centimeters (0.9 inch)
in diameter and giant variety fruit are 4 centimeters (1.6 inch) in
diameter.  The skin is smooth, tough, thick, glossy, and changes in
color from green when immature to red-purple, maroon-purple or black
when mature.  Fruit are borne on the trunk, exposed roots and large
limbs of the tree.  The gelatinous, juicy translucent pulp is white or
pink and the flavor is sweet, slightly acidic and spicy.  Many describe
the taste as a mixture of grape, litchi and blackcurrant.  Some fruit
may be mildly resinous and astringent.  There are one to five oval or
round light brown seeds that may be hard or tender and measure 0.6 to
1.25 centimeters (0.5 inch) long.  Fruit are harvested when the fruit
turns deep purple to black and becomes soft to the touch.  Maturation
takes place over 2 weeks on one tree.  The tough skin protects the fruit
from bruising.  

Jamaica cherry:

A rapidly growing, slender, neotropical pioneer tree of forest gaps that
grows 5 to 12 meters (16 to 39 feet) high.  Widely distributed from
Mexico to Bolivia and Brazil.  Known to be an invasive plant in some
areas.  Branches are spreading, nearly horizontal and fan-like.  The
tree is an evergreen that sheds most of its leaves only when there is a
very dry season.  Dark green leaves are alternate, simple lanceolate or
oblong, pointed at the apex, oblique at the base, irregularly toothed,
and 4 to 14 centimeters (1.6 to 5.5 inches) long by 1 to 4 centimeters
(0.4 to 1.6 inches) wide.  The upper surface of the leaves contain
minute silky hairs and the undersides are grey or brown and hairy. 
White to light pink flowers are 1.25 to 2 centimeters (0.5 to 0.8 inch)
wide, borne in the leaf axils singly or in two’s or three’s, and
contain five fine green sepals, five petals and many yellow stamens. 
Flowers resemble strawberry blossoms.  There are 4 to 9 days between
sequential openings of the individual flowers.  There is a range of
floral forms.  Flowers contain both male and female reproductive organs.
 The flower opens before dawn and lasts for only a day.  Bees are the
main source of pollination.  Red to yellow berries are round, 1 to 1.25
centimeters (0.4 to 0.5 inch) in diameter, sweet, sticky, and slightly
astringent.  The skin is smooth, thin and tender.  Pulp is light brown,
soft and juicy; the flavor is musky and fig-like.  There are numerous
minute black to dark-brown seeds.  Fruit are popular in the Philippines
with children.  Most fruit are obtained from wild plants.  Many consider
fruit too small to be of commercial value.  Harvesting takes place by
shaking ripe fruit from the branches of the tree.

Jambolan:

A fast-growing large tree that reaches a height of 12 to 30 meters (39
to 98 feet).  The tree can attain a spread of 11 meters (36 feet). 
Native to India, Malaysia, Indonesia, Burma, Sri Lanka and the Andaman
Islands.  The tree contains a rounded crown and thick trunk that may
fork into multiple trunks a short distance from the ground.  The main
trunk may reach 0.6 to 0.9 meters (2 to 3 feet) in diameter.  The bark
on the lower part of the tree is rough, cracked, flaking and discolored.
 Bark further up the tree is smooth and light gray.  Young stems are
slender and grayish-white.  Large dark green leaves contain a yellow
midrib, are turpentine-scented, evergreen, leathery, glossy, opposite,
entire, oblong-oval, broadly obovate-elliptic, elliptic-oblong or
elliptic, blunt to tapering to a point at the apex, rounded at the base,
5 to 25 centimeters (2 to 10 inches) long, and 2.5 to 10 centimeters (1
to 4 inches) wide.  Petioles are 1 to 3.5 centimeters (0.4 to 1.4
inches) long.  Young leaves are pinkish.  Small fragrant flowers have a
funnel-shaped calyx, 4 to 5 united petals, are 1.25 centimeters (0.5
inch) wide and 2.5 centimeters (1 inch) or more in length.  Flowers are
borne in 2.5 to 10 centimeter (1 to 4 inch) long clusters.  Flower
petals change in color from white to rose pink and then shed.  Small
purple fruit are curved, ellipsoid, round or oblong, occur in clusters
of 2 to 40, and grow in size from 1.5 to 2.5 centimeters (0.6 to 1 inch)
in diameter.  Fruit can obtain a length from 1.25 to 5 centimeters (0.5
to 2 inches).  Immature fruit are green to light magenta and become
dark-purple or nearly black when mature.  Some species are white in
color.  The skin is thin, smooth, glossy, and adherent to the pulp. 
Pulp is white to lavender in color and juicy; the flavor is sweet to sub
acid or slightly astringent.  Each fruit contains single oblong green or
brown seed that is up to 4 centimeters (1.5 inches) in length.  Some
fruits contain 2 to 5 oblong seeds that are tightly compressed within a
leathery coat and some are seedless.   In India, fruits are harvested
several times during the season by hand as ripening occurs.  Fruits do
not travel well.

Jelly palm:

A slow-growing feather palm with a single trunk that grows 2 to 8 meters
(7 to 26 feet) high.   Native to Brazil.  The trunk reaches
approximately 0.5 meters (2 feet) in diameter and is covered with old
leaf bases.  The canopy contains 18 to 32 arching evergreen leaves.  The
palm has a 3 to 5 meter (10 to 15 foot) spread.   Yellowish green,
bluish gray or grayish green pinnate leaves are 2.5 to 3 meters (8 to 10
feet) long.  Petioles are short, broad, armed with spines, and 0.6 to
1.2 meters (2 to 4 feet) in length.  Each leaf contains 44 to 48 pairs
of stiff upright linear leaflets that form a ‘V’ and are 46 to 91
centimeters (18 to 36 inches) long.  The inflorescence is branched but
short and is subtended by a conspicuous woody bract.  Male and female
flowers are white to yellow and are borne on the same stalk.  The yellow
to orange-yellow fruit is round or ovoid, 2.5 centimeters (1 inch) in
diameter, 1.8 to 3.5 centimeters (0.7 to 1.4 inches) long, and borne in
large clusters.  The skin is smooth.  The pulp is stringy and fibrous. 
The flavor is sweet to subacid and is reminiscent of tart apples or
apricots.   Each fruit contains one to three seeds surrounded by a bony
endocarp with three pores near the middle.  Large quantities of fruit
are produced from a single tree.  Fruit can create a mess on sidewalks. 
The fruit is not yet produced commercially.

Jujube, Chinese:

A small deciduous tree growing 4.5 to 15 meters (15 to 49 feet) high. 
Native to Asia.  Jujubes have been cultivated for over 4,000 years in
China and India.  One of the most important fruit trees in China.  The
bark of the tree is rough.  Drooping branches contain curved spines at
each node.  Trees sprout thorny shoots from the shallow root system that
can form a thicket of thorny trees over time.  The fast-growing tree can
become weedy.  Leaves are small, ovate or oval, glossy, dark green, and
2.5 to 5 centimeters (1 to 2 inches) long. Margins contain very fine
teeth.  There are two spines at the base of each leaf.  In autumn,
leaves turn bright yellow.  Yellow-green to white flowers are small,
fragrant, contain both male and female organs, grow 0.5 centimeter (0.2
inch) in diameter, and are borne in clusters in the leaf axils of the
branches.  Flowers may open in the morning or during the afternoon. 
Dark red to brown ellipsoid or round fruit are drupes that grow 2 to 3
centimeters (0.8 to 1.2 inch) long and 1.3 centimeters (0.5 inch) in
diameter.  Immature fruit are green and slowly ripen from yellow-green
with mahogany-colored spots to red.  Fruit are usually consumed between
the yellow-green stages and the full red stage.  Fruit size and shape
vary according to cultivar.  The thin skin is smooth.  When mature, the
skin softens and wrinkles like a small date.  Pulp is whitish; the
flavor is crisp, sweet and subacid.  Many believe the fruit tastes like
an apple.  Some varieties are tart with high acidity.  Each fruit
contains one stone that may or may not contain two seeds.  Fruit is
important in its native area.  There are many varieties in China.  Fruit
are gathered from wild trees and are cultivated in orchards.  Fruit
should be harvested when the skin color is changing from whitish green
to brown.  

Jujube, Indian:

A thorny, fast-growing shrub or tree reaching to 2.5 to 15 meters (8 to
49 feet) high.  Native to India and Southeast Asia.  A tropical species
compared to Ziziphus jujuba.  The fruit of this tree was an important
food source in Pakistan approximately 8,000 years ago.  The tree may be
erect or wide spreading; possesses drooping branches, downy, zigzag
branchlets that may or may not contain short, sharp straight or hooked
spines, and a rapidly growing taproot.  The small, green, shiny, tough
leaves are simple, alternate, elliptical, ovate, oblong-elliptic,
entire, or slightly toothed.  Leaves contain 3 conspicuous, deep
longitudinal veins and grow 2.5 to 6.25 centimeters (1 to 2.5 inches)
long by 2 to 4 centimeters (0.75 to 1.5 inches) wide.  Unlike the
Chinese jujube, the Indian jujube contains dense, silky white or brown
hairs on the undersurface of the leaves and short, downy petioles. 
Leaves may shed during the dry season.  Flowers are small, fragrant,
greenish to yellowish in color, 5-petalled, and are borne in 2’s or
3’s in the leaf axils of the branches.  Some flowers open in the
morning, while others open in the afternoon.  Honeybees and houseflies
are the main pollinators.  Approximately 10% of the flowers produce
mature fruit.  Immediately after fruit set, there is a very heavy fruit
drop.  Deep yellow, burnt-orange, red, red-brown or brown fruit is an
ellipsoid, ovoid, oval, obovate, round or oblong drupe that is 1.25 to
6.25 centimeters (0.5 to 2.5 inches) long.  Fruit grows solitary on the
tree.  Immature fruit are green.  Wild fruit bear cherry-sized fruit
ranging in size from 1.25 to 2.5 centimeters (0.5 to 1 inch) long, while
improved varieties bear plum-sized fruit growing a size of 6.25
centimeters (2.5 inches) long and 4.5 centimeters (1.75 inches) wide. 
The skin is smooth or rough, glossy, thin and tough.  Pulp is thin,
crisp, juicy and whitish in color.  When under ripe, the flavor is sweet
to subacid and has a taste similar to crabapple.  When mature, fruit
becomes mealy.  Overripe fruit are wrinkled.  Each fruit contains a
single, hard oval or oblate rough stone, which contains 2 elliptic,
brown 0.6 centimeter (0.25 inch) long seeds.  Fruit is important in
native areas.  Improved varieties are taller, contain smaller thorns,
and possess larger leaves and fruit may be hard or tender and measure
0.6 to 1.25 centimeters (0.5 inch) long.  Fruit are harvested when ripe.
 Green fruit do not ripen off the tree.  Fruit shipped to market are
harvested in the mature green to golden yellow stage.  Harvesting is
accomplished by manually shaking or beating the branches.  Fruit stands
handling, shipping, and marketing well.

Kaffir-plum:

An attractive medium to large evergreen tree that grows 6 to 15 meters
(20 to 49 feet) high.  Native to South Africa.  Grows in riverbanks of
forests.  The tree contains a thick crown, branches that curve upward
and drooping leaves.  Trees in forests contain buttress roots.  The bark
is smooth when young and becomes rough and dark grey-brown as the tree
matures.  Pinnate leaves are shiny, stiff, erect, dark green, spirally
arranged, and contain 4 to 8 pairs of sickle-shaped leaflets, plus a
terminal leaflet.  Leaflets are hairy when young and up to 7.5
centimeters (3 inches) long.  Leaves are sometimes interspersed with odd
red leaves and crowd the ends of the branches.  Flowers are whitish
green to yellowish and are borne near the ends of the branches.  Male
and female flowers are found on separate plants.  Small, plum-like
oval-shaped fruit turn from green to red when mature and grow to 2.5
centimeters (1 inch) in length.  The skin is thin and smooth.  Fruit are
slightly sweet to sour in taste.  Each fruit contains a single seed.

Kakadu plum:

A slender, small to medium-sized deciduous tree growing up to 30 meters
(98 feet) high.  Native to Australia.  Grown throughout the tropical
woodlands from Northwestern Australia to Eastern Arnhem Land.  The tree
contains creamy-grey flaky bark.  Pale green leaves are spirally
arranged, crowded towards the ends of the branches, very large,
oval-shaped and up to 25 centimeters (10 inches) long by 15 centimeters
(6 inches) wide.  Flowers are small, creamy-white, scented, and borne
along spikes in the leaf axils at the ends of the branches.  The
roundish to oval yellow-green fruit are almond-sized, growing 3
centimeters (1.2 inches) long and 1 centimeter (0.4 inch) in diameter. 
The skin is smooth.  Fruit are classified as pseudo-drupes, contain a
short beak at the tip of the fruit, and possess one large seed.  Fruits
that are consumed raw possess a drying-out effect in the mouth.  Fruits
have been used by the Australian Aborigines for tens of thousands of
years.  Current industry demand is met by bush collectors.  Wild-growing
trees tend to have higher vitamin C content compared to cultivated
trees.

Kapundung:

A small to medium-sized tree growing 15 to 25 meters (49 to 82 feet) in
height.  Native to Western Malaysia.  The tree contains a dense,
irregular crown and a trunk that grows 25 to 70 centimeters (10 to 28
inches) in diameter.  The leaves are simple, entire, ovate-oblong to
obovate, glandular, and 7 to 18 centimeters (2.8 to 7.1 inches) long by
3 to 7 centimeters (1.2 to 2.8 inches) wide.  The leaf stalk is 0.5 to
4.5 centimeters (0.2 to 1.8 inches) long.  The stipules at the base of
the leaves are triangular.  Leaves contain alkaloids.  Flowering stalks
are on the old branches and trunk.  Male and female flowers grow
separately.  Male flowering stalks are 5 to 13 centimeters (2 to 5
inches) long and contain many 3-flowered densely haired cymes.  Each
flower is small and contains 4 to 5 sepals and 4 to 8 stamens.  Female
flowering stalks are 10 to 20 centimeters (4 to 8 inches) long and
contain larger flowers with 5 sepals and no petals.  Oval-shaped fruits
are yellowish-green, turning scarlet when mature.  Fruits grow 2 to 2.4
centimeters (0.8 to 1 inch) in diameter and may be covered with fine
silvery hairs.  The acidic fruits should be eaten sparingly.  Consuming
too much of the fruit induces vomiting. 

Karanda:

A woody, climbing, semi-vine shrub growing 3 to 5 meters (10 to 15 feet)
high.  Native to India.  The shrub can be found climbing to the tops of
tall trees.  A white, gummy latex exudes from the plant and fruit.  The
spreading branches form dense masses and contain sharp thorns reaching 5
centimeters (2 inches) long.  Thorns are simple or forked and occur in
pairs in the axils of the leaves.  Leaves are dark-green, leathery,
glossy, evergreen, opposite, oval or elliptic, reaching 2.5 to 7.5
centimeters (1 to 3 inches) long.  The white to pink-tinged flowers are
fragrant and tubular with 5 hairy lobes that are twisted to the left in
the bud.  Flowers are borne in terminal clusters of 2 to 12.  Fruits are
oblong, broad ovoid or round, 1.25 to 2.5 centimeters (0.5 to 1 inch)
long and 2 centimeters (0.75 inch) in diameter; found in clusters of 3
to 10.  The smooth, glossy skin is thin but tough and turns from a
purplish-red to dark-purple or black when ripe.  The red or pink juicy
pulp is very acid, bitter, or sweet; the flesh exudes latex.  Inside, 2
to 8 small flat brown seeds can be found.  Yields vary from 4 to 5 kg
fruits per shrub with fully mature plants averaging 25 kg/plant.  . 
Fruits are eaten fresh or cooked; the tree is used as a hedge and it has
many medicinal purposes.

Kwai muk:

A slow-growing, slender, erect evergreen tree that grows 10 to 30 meters
(33 to 98 feet) tall.  Native to China.  The tree contains a dense,
rounded canopy.  Milky latex is contained within the tree.  Branchlets,
young shoots, and petioles are covered with rusty hairs.  Bark is dark
purple.  Leaves are dark green, stiff, leathery, glossy, alternate,
elliptic, elliptic-ovate, obovate, or obovate-oblong in shape, and grow
7 to 15 centimeters (3 to 6 inches) long by 4 to 8 centimeters (2 to 3
inches) wide.  Leaves are rounded or obtuse at the base.  Leaf petioles
are 1.5 to 2 centimeters (0.6 to 0.8 inch) long.  Small, yellowish
flowers are borne in solitary, axillary, obovoid inflorescences.  Flower
stalks are 1 to 3 centimeters (0.4 to 1.2 inch) long.  Male flower heads
are hairy and are on obovoid or club-shaped stiff spikes that are 1.2 to
1.6 centimeters (0.5 to 0.6 inch) long.  Female flowers are smaller and
are in dense round heads that measure 1 centimeter (0.4 inch) wide. 
Male and female flowers are located on the same tree.  The pale yellow,
white, or orange-red fruit is actually a multiple fruit or syncarp. 
Fruit are round, oblate, ovate, or oblong-globose and 1.5 to 5
centimeters (0.6 to 2 inches) in diameter.  The skin is thin, tender and
contains velvety brown hairs.  Immature fruits contain latex.  Pulp is
orange-red to red and the taste is sweet-tart, subacid or acid.  Fruit
is seedless or may contain 1 to 7 small seeds that are 0.8 to 1
centimeter (0.3 to 0.4 inch) in diameter.

Lemon aspen:

An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters
(7 feet) wide.  Native to Australia.  This dense tree contains leaves
that are dark green and elliptical in shape.  Leaves grow up to 25
centimeters (10 inches) long and contain oil glands that emit a citrus
scent when crushed.  Small yellow flowers contain petals with claw-like
tips.  Small yellow fruit is roundish, 1.5 to 2.5 centimeters (0.6 to 1
inch) in diameter and grows in clusters at the end of branches.  Fruit
is pale green when immature.  The skin is waxy and contains small
ridges.  Like the leaves, the fruit emits a spicy citrus odor.  The
flavor is strong, acidic, and lemony.  Each fruit contains an apple-like
core that consists of small dark seeds encased in husks.  Bush food
plant.   Fruit should be harvested when pale yellow and placed directly
into a refrigerator.  Fruit should be frozen within 12 to 24 hours of
harvest and can be stored at -20 °C (-4 °F) for up to 24 months.

Mangaba:

An evergreen shrub or tree growing 2 to 15 meters (7 to 49 feet) tall. 
The diameter of the canopy is 4 to 5 meters (13 to 16 feet).  Native to
the Amazon and Northeast region of Brazil.  Grows in dry, arid climates.
 Latex is produced in the stems and leaves and is poisonous.  This tree
has a semi-deciduous life cycle.  The species is threatened by
deforestation.  Bark is reddish and wrinkled.  Branches occur as whorls
on the main stem.  Leaves are simple and leathery.  The inflorescence
contains one to seven white, double flowers that are approximately 6
centimeters (2 inches) long, and contain both male and female
reproductive organs.  Inflorescences are borne terminally on the latest
growth.  Bees and other insects are the main pollinators.  Yellow to red
fruit is an ellipsoidal or round berry growing 2.5 to 6 centimeters (1
to 2 inches) in diameter.  The skin of the fruit is smooth and usually
contains red grooves.  Pulp is soft, fibrous and white.  The flavor is
both sweet and acidic.  Each fruit contains 2 to 30 seeds.  Each seed is
disc-shaped, wrinkled, clear chestnut brown and 0.7 to 0.8 centimeters
(0.28 to 0.31 inches) in diameter.  Currently, fruit are collected from
the wild and not cultivated.  Fruit is highly perishable and should be
harvested at the half-ripe stage when green.  Fruit should be packed
into plastic boxes directly after harvest and shipped.

Marian plum:

An evergreen tree growing 9 to 27 meters (30 to 89 feet) tall.  Native
to Southeast Asia.  Bark is light brown and fissured and the trunk is
short.  The tree contains resinous sap.  Branchlets are smooth, hanging
and angular or flattened.  Shiny, leathery, downward-pointing leaves are
simple, entire, opposite, resinous, ovate-oblong, lance-shaped or
elliptic, and 10 to 45 centimeters (4 to 18 inches) long by 5 to 13
centimeters (2 to 5 inches) wide.  The base of the leaf is acute or
wedge-shaped.  The leafstalk is 1 to 2.5 centimeters (0.4 to 1 inch)
long.  Young leaves are purple-red in color and silky.  Inflorescences
are hanging panicles that are 4 to 12.5 centimeters (1.6 to 5 inches)
long.  Small greenish or yellowish flowers contain oblong to obovate
petals that are 0.15 to 0.25 centimeter (0.06 to 0.1 inch) long by 0.1
centimeter (0.04 inch) wide.  Yellow to yellow-orange fruit are oval,
round, or oblong-ovoid in shape, mango-like, borne in small clusters,
2.5 to 5.0 centimeters (1 to 2 inches) in diameter, and 4 to 7
centimeters (1.6 to 3 inches) long.  Immature fruit are pale green.  The
skin is thin, smooth, brittle and edible.  Pulp is yellow to orange in
color and juicy; the flavor is sweet to sour.  Fruit emit a turpentine
odor.  Each fruit contains one leathery, whiskered stone.  The tree is
divided into three groups in Thailand:  Sour ma-praang, sweet ma-praang,
and ma-yong.  Sour fruits grow wild in the forests and are sometimes
consumed.  Sweet fruits are cultivated.  Ma-yong fruits are cultivated
but are slightly sour. 

Mombin, Malayan:

A medium deciduous tree growing 8 to 20 meters (26 to 66 feet) tall. 
Native to tropical Asia.  The tree contains a straight trunk and
branchlets that are yellowish brown.  Bark is smooth, pale grey and
contains rounded knobs.  Leaves are stalked, alternate, and odd-pinnate
and 30 to 40 centimeters (12 to 16 inches) long.  The petiole is 10 to
15 centimeters (4 to 6 inches) long.  Each leaf contains 5 to 11 shiny,
short-stalked, and entire, opposite, elliptic-oblong to ovate-oblong
leaflets that range in size from 7.5 to 17 centimeters (3 to 7 inches)
long by 3.5 to 7.5 centimeters (1.4 to 3 inches) wide.  Leaflet petioles
are 0.3 to 0.5 centimeters (0.1 to 0.2 inches) long.  Greenish-white
flowers are contained in spreading terminal panicles that are 25 to 35
centimeters (10 to 14 inches) long.  Inflorescences are located in the
leaf axils.  Petals are ovate-oblong and 0.25 by 0.15 centimeters (0.1
to 0.06 inches) long.  Small, greenish-yellow to yellowish-orange fruit
is an oblong to ellipsoid drupe that ranges in size from 3.5 to 5
centimeters (1.4 to 2 inches) long by 2.5 to 3.5 centimeters (1 to 1.4
inches) wide and 4.5 centimeters (1.8 inches) in diameter.  The skin is
smooth, and each fruit contains one large stone with 1 to 5 seeds. 
Yield per tree can be 100 – 300 fruits.  The flavor is strong and
sour. 

Mombin, purple:

A small deciduous tree growing 3 to 15 meters (10 to 49 feet) tall. 
Native to Southern Mexico and Central America.  The most cultivated
species in the genus Spondias.  The plant grows as a shrub or
low-branched small tree in lowlands or a spreading, thick-trunked tree
in highlands.  Bark is grey and smooth and branches are thick and
brittle.  Leaves are pinnate, alternate, 6 to 28 centimeters (2.4 to 11
inches) long, and contain a 15 to 20 centimeter (6 to 8 inch) rachis. 
Each leaf contains 5 to 12 pairs of leaflets.  Elliptic, obovate,
lanceolate or oblanceolate leaflets are 3 to 6 centimeters (1.2 to 2.4
inches) long by 1 to 2.5 centimeters (0.4 to 1 inch) wide.  Young leaves
are bright red or purple.  Leaves usually drop during flowering. 
Lateral inflorescences are produced in the primary branches and measure
1 to 10 centimeters (0.4 to 4 inches) long.  Each inflorescence contains
a few small red to purple, 4 to 5 petalled, 0.25 to 0.35 centimeter (0.1
to 0.14 inch) long flowers.  Flowers are borne in short, hairy panicles
and can be male, female, or bisexual.  Red, yellowish, purple or orange
fruit is an oblong, oval, pear-shaped, obovoid or subglobose drupe that
grows solitary or in groups of 2 to 6.  Fruit is 1.5 to 5 centimeters
(0.6 to 2 inches) long by 1 to 3.5 centimeters (0.4 to 1.4 inches) wide
and contains small indentations and a knob at the apex.  The skin is
thin, smooth, glossy and firm.  Yellow pulp is fleshy and juicy; the
flavor is sweet and plum like in flavor.  Each fruit contains a large
pit that is 1.25 to 2 centimeters (0.5 to 0.75 inches) long with 1 to 5
seeds.  Fruit are borne without fertilization.  The two main groups of
red mombins are dry-season and wet-season.  Dry-season fruit are smaller
(2.7 to 3.9 centimeters (1.1 to 1.5 inches) long by 1.9 to 3 centimeters
(0.7 to 1.2 inches) wide), ellipsoidal, smooth, red-purple, sweet, less
acidic than the wet-season type, grown 0 to 800 meters (0 to 2,625
feet), and are produced at the end of the dry season.  The wet-season
fruit are large (3.1 to 4.5 centimeters (1.2 to 1.8 inches) long by 2.4
to 3.5 centimeters (0.9 to 1.4 inches) wide), yellow or red, smooth or
bumpy, slightly acidic, grown at elevations of 800 to 2,000 meters
(2,625 to 6,562 feet), and are produced during the last part of the
rainy season.  The sweet-smelling fruit has been valued by people of the
tropics for many years.  Fruit are harvested by shaking the branches
with poles and gathering the fruit from the ground.  The skin of the
fruit is easily damaged.  

Mombin, yellow:

An erect medium-sized tree growing 10 to 30 meters (33 to 98 feet) in
height.  Native to moist lowland forests from Southern Mexico to Peru
and Brazil.  Spondias mobin is the most economically significant species
of Spondias that occurs in Brazil.  The tree is composed of a wide
canopy and a buttressed trunk with thick, rough, fissured and corky
bark.  The bark of young trees contains many blunt-pointed spines or
knobs that are up to 2 centimeters (0.8 inch) long.  The trunk is 60 to
75 centimeters (2 to 2.5 feet) in diameter.  Lower branches are whorled.
 Leaves are deciduous, simple, alternate, pinnate, odd-pinnate or
bipinnate, borne near the end of branches and 20 to 45 centimeters (8 to
18 inches) long.  The petioles are hairy and pinkish in color.  Each
leaf contains 6 to 19 sub-opposite, ovate or lanceolate pointed leaflets
with smooth margins.  Leaflets measure 4 to 20 centimeters (1.6 to 8
inches) long.  Leaves have a turpentine odor when crushed.  Flowers are
borne after new leaves in terminal racemes or terminal pyramidal
panicles that are 20 to 60 centimeters (8 to 24 inches) long.  Fragrant
whitish flowers can contain male, female or both reproductive organs. 
Flowers contain a 0.5 centimeter (0.2 inch) wide calyx, a 0.1 to 0.4
centimeter (0.04 to 0.2 inch) long receptacle, five sepals, five petals
and ten stamens.  There are up to 2,000 flowers per panicle.  Yellow
fruit is a plum-like drupe that grows solitary or in branched terminal
clusters of 12 or more.  Ellipsoid, ovoid, obovoid or oblong fruit reach
2.5 to 4 centimeters (1 to 1.6 inches) long and up to 2.5 centimeters (1
inch) wide.  The skin is thin, smooth and tough.  The fruit pulp is
yellow, translucent, juicy and sweet sour.  Each fruit contains a stone
with zero to five seeds.  Due to limited cultivars and the height of the
tree, there is little commercial production.  Most fruit is collected
from wild plants.  Fruit should be harvested after the start of
chlorophyll breakdown when the fruit turns yellow.  Fruit are shipped in
20 kilogram (44 pound) containers to stores.  

Monkeyfruit:

Monkeyfruit is a medium to large deciduous tree with a spreading crown
growing 6 to 9 meters (20 to 30 feet) tall.  Native to the humid
sub-Himalayan regions of India.  Bark is grey and exudes a milky, sticky
latex.  Leaves are large, alternate, leathery, elliptical, pointed, and
10 to 25 centimeters (4 to 10 inches) long.  Leaves fall at the
beginning of the dry season.  Fragrant flowers occur in spherical heads.
 Male flowers are yellow-orange and female flowers are reddish in color.
 Male and female flowers occur on separate heads on the same tree. 
Fruit is an irregularly rounded syncarp that measures 5 to 12
centimeters (2 to 5 inches) in diameter and weighs 200 to 350 grams (7
to 12 ounces) when ripe.  Fruit turn from green to yellow with a pink
tinge to brown when ripe.  The skin is velvety.  Each fruit contains 10
to 30 seeds.  Each seed is 1 centimeter (0.4 inch) long, flattened and
pointed.  Fruit have a sweet-sour flavor.

Monos plum:

A medium-sized evergreen shrub growing to a height of 5 meters (16
feet).  Native to Venezuela.  Orange to yellow fruit is ellipsoid and
2.5 to 3 centimeters (1 to 1.2 inches) in diameter.  The skin is smooth
and shiny.  The pulp is yellow-orange in color and the flavor is sweet
to bland.  Each fruit contains one seed.

Mountain cherry:

An evergreen understory shrub or tree growing a height of 6 to 15 meters
(20 to 49 feet).  The tree contains a thin, straight trunk with dark,
vertical creases that grows less than 20 centimeters (8 inches) in
diameter.  Bark is thin, pale tan, whitish or grey in color, smooth, and
easily scraped off.  Branches are iron-colored, thin, long, smooth, and
bend downward.  Leaves are bright green, mostly smooth on the upper
surface and hairy underneath, glossy, simple, opposite, curled,
elliptic, oblong-elliptic, lance-oblong, or elliptic-ovate in shape, and
6 to 15 centimeters (2.4 to 6 inches) long by 3 to 6 centimeters (1.2 to
2.4 inches) wide.  Sometimes, leaves may reach 35 centimeters (14
inches) in length and 14 centimeters (5.5 inches) in width.  Petioles
are 1 centimeter (0.4 inch) long.  Inflorescences are axillary racemes
that are 3 to 12 centimeters (1.2 to 4.7 inches) long.  There are 8 to
16 flowers in each inflorescence.  Bright yellow flowers contain five
green sepals, five narrow separated petals, and a cluster of stamens. 
Each flower is 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. 
Pollinated by bees and insects.  Fruit are ovoid drupes that change
color from orange to bright red when mature and grow 1.5 to 3
centimeters (0.6 to 1.2 inches) long by 1.5 centimeters (0.6 inch) in
diameter.  Each fruit possesses a longitudinal crease.  Two to three
green-brown almond-shaped seeds are located inside the fruit.  The skin
is very thin and smooth.  The pulp is mealy in texture and the flavor is
sweet. 

Nance:

A low-branched, slow-growing tree or shrub reaching a height of 10 to 20
meters (33 to 66 feet).  Native to the Caribbean and Central America. 
The nance has one of the widest native ranges of all fruits in tropical
America.  The canopy is round-topped and spreading to narrow and
compact.  The trunk may be short or tall and crooked or straight.  Young
branches contain russet hairs.  Leaves are opposite, leathery, smooth on
the upper surface, hairy on the underside, ovate, elliptic or
oblong-elliptic, and 3 to 17 centimeters (1.2 to 7 inches) long by 4 to
7 centimeters (1.6 to 2.8 inches) wide.  Leaf margins are revolute. 
Compact terminal erect racemes are hairy and 8 to 20 centimeters (3 to 8
inches) long by 1.25 to 2 centimeters (0.5 to 0.75 inch) wide.  Flowers
are showy, yellow, orange or yellow-red and symmetrical.  Petals are 0.5
centimeters (0.2 inch) long.  Fruit is a round to ovoid drupe that is 2
to 5 centimeters (0.8 to 2 inches) in diameter.  The skin is thin, shiny
and smooth.  When mature, the fruit emits a strong odor resembling
fruity, rancid cheese.  Fruit pulp is yellow to white, juicy, oily and
delicate; flavor ranges from bland, sweet, sour or cheese-like.  Each
fruit contains one woody, yellow stone with one to three white seeds. 
The trees are left alone when forests are cleared and are maintained in
a state of semi-wild cultivation; grown as part of a subsistence farming
system.   Fruit are harvested by local residents and are either consumed
or sold to local markets.  Fruit are harvested when fully mature; fruit
are very perishable, but can be stored for 7 months if submerged in
water.  Fruit are harvested throughout the year, once per week.  Fruit
can be harvested during any stage of development.  Fruit are harvested
at the ‘hard white’ stage (almost all the green color has turned
whitish yellow but before the fruit turns soft and falls from the tree)
for juice.  Handling and processing of the fruit differs depending on
the type of product that will be produced.  

Natal plum:

A vigorous, dense, thorny, spreading woody shrub that grows to a height
and width of 4 to 5.5 meters (13 to 18 feet).  Native to the coastal
region of Natal, South Africa.  All parts of the tree contain gummy
white sap.  The branches contain 5 centimeter (2 inch) long thorns that
are Y-shaped.  Young branches are green.  Leaves are leathery, dark
green, evergreen, thorny at the tips, opposite, ovate to broad-ovate in
shape, glossy, and 2.5 to 5 centimeters (1 to 2 inches) long. 
Sweet-smelling star-shaped flowers are white, tubular, 5 centimeters (2
inches) wide, five-lobed, and occur singly or in pairs at the end of
branches.  Some male flowers contain stamens that are longer than the
style.  Female flowers contain stamens that are the same length as the
style and have no pollen.  Pollination occurs by small beetles,
hawkmoths and night-flying insects.  Dark red fruit is an ellipsoid,
round, oval, or oblong berry that grows solitary on the tree and
measures 2.5 to 6.25 centimeters (1 to 2.5 inches) long by 4 centimeters
(1.6 inches) wide.  The skin is smooth and tender and is coated with a
thin, whitish wax bloom when ripe.  Unripe fruit contain gummy latex. 
Pulp is pink to strawberry-colored, juicy, and contains milky sap.  The
flavor is sour.  Each fruit contains 6 to 16 small, thin, flat brown
seeds that can be consumed. 

Noni:

A small, evergreen tree or large shrub that grows to a height of 2 to 10
meters (6.5 to 33 feet).  Native from Southeast Asia (Indonesia) to
Australia.  The tree sometimes obtains support from surrounding trees. 
There is an extensive lateral root system and a deep taproot.  The trunk
is 15 or more centimeters (6 inches) in diameter.  The sapwood is soft
and yellow-brown in color.  The bark is smooth to slightly rough and
grey to light brown in color.  Twigs are light green, stout and
four-angled.  Dark green leaves are simple, opposite, membranous,
pinnately veined, elliptic, elliptic-ovate, or oblong in shape, smooth,
glossy, leathery, and 15 to 45 centimeters (6 to 18 inches) long by 7 to
25 centimeters (3 to 10 inches) wide.  Stipules are connate or distinct,
round, deciduous, and 1 to 1.5 centimeters (0.4 to 0.6 inch) long.  The
tip is entire or two- to three-lobed.  Petioles are stout and 1.5 to 2
centimeters (0.6 to 0.8 inch) long.  Tiny, white, waxy flowers are
tubular in shape, perfect, and in ovoid to globose heads.  Flowers occur
solitary or in groups of 2 to 3 in the leaf axils.  Peduncles are 1 to 3
centimeters (0.4 to 1.2 inches) long.  Individual flowers contain a
truncated rim calyx, a white, five-lobed corolla with a greenish white
tube (0.7 to 0.9 centimeters (0.28 to 0.35 inch) long) and
oblong-deltate lobes (0.7 centimeters (0.28 inch) long), five stamens,
and a 1.5 centimeter (0.6 inch) long style.  Mature yellowish white
fruit is a syncarp that resembles a potato.  Fruit is ovoid to globose
in shape and 5 to 14 centimeters (2 to 5.5 inches) long by 3 to 7.5
centimeters (1.2 to 3 inches) in diameter.  Unripe fruit is light green
in color.  Pulp is translucent in color, fleshy, juicy and soft.  Each
fruit contains over 260 brown colored, fibrous, tough seeds that measure
0.4 to 0.9 centimeters (0.16 to 0.35 inch) long.  The flavor is acidic,
aromatic; resembles putrid cheese.  Significant source of food for
indigenous societies.  Noni plants can begin to bear fruit about 9
months to 1 year after planting. Fruits can be harvested at this early
stage, although they are generally small and few. Some farmers choose to
forgo harvest during the first or second years in favor of pruning back
the branches instead.  Several varieties of noni vary in fruit size and
leaf shape.  

Olive:

A small to medium evergreen tree growing 4 to 10 meters (13 to 33 feet)
high and about 9 meters (30 feet) wide.  Native to the Mediterranean
region, tropical and central Asia and parts of Africa.  Grown throughout
temperate and tropical regions of the world.  Olives have been used by
humans since 9000 BC.  Cultivation of olive trees began between 4000 and
3000 BC in Asia Minor, the eastern Mediterranean, or the Nile Basin. 
Over the years, there have been many differing opinions as to the
nomenclature and hierarchies within the genus and species.  In 2002, a
revision of the scientific nomenclature occurred.  Today, the cultivated
olive is known as Olea europaea L. subsp. europaea.  Trees may live for
500 years.  Trunk thickness varies according to variety; trunk color
ranges from grey to grey-green.  Trees not in cultivation contain
multiple trunks that originate from a single broad base.  The crown is
rounded, but somewhat uneven.  Un-pruned trees are dense and bushy.  The
root system differs depending on the method of propagation.  Seedlings
form taproots, while cuttings form multiple adventitious roots at the
cutting base.  Rigid evergreen leaves are dark green and are covered
with a thick waxy cuticle on the upper surface.  Undersides of leaves
contain the stomata that are protected by densely distributed white or
silver trichomes.  Leaves are simple, entire, opposite, lanceolate,
ovate-lanceolate, or elliptic and 3 to 9 centimeters (1.2 to 3.5 inches)
long by 1 to 2 centimeters (0.4 to 0.8 inch) wide.  Each leaf contains a
central vein, a smooth margin and a short petiole.  Leaves persist on
the tree for 2 to 3 years.  Leaves of juvenile trees are shorter and
more rounded.  A mixture of perfect and staminate flowers are borne on
1.5 to 4.0 centimeter (0.6 to 1.6 inch) long inflorescences. 
Inflorescences are borne from buds in the leaf axils of 1-year-old wood.
 Each paniculate inflorescence consists of a single central axis from
which lateral branches arise.  The central axis and lateral branches
contain flowers that occur singly or in groups of three to five.  Each
inflorescence contains 10 to 40 small flowers.  Individual flowers are
radially symmetrical and contain four white to yellowish-white petals
that are united at the base.  Pollination is by wind.  Pollinizer trees
are spaced at 200 ft (61 m) in the orchard.  Olive pollen contains more
than 50 different proteins in each pollen grain, making it highly
allergenic.  Fruit is a small drupe that is round to elliposoid, 1 to 4
centimeters (0.4 to 1.6 inches) long, and 0.5 to 2 centimeters (0.2 to
0.8 inch) in diameter.  Fruit size varies according to variety.  The
skin is smooth and consists of a thick waxy protective cuticle.  The
stomata on the surface of the fruit transform into lenticels that appear
as light-colored spots at green maturation.  Each fruit contains one
pit.  Throughout most of its growth, the fruit is green.  During
maturation, the fruit turns yellowish and darkens from reddish to purple
to black.  Numerous fruit are produced from a single tree.  The four
major types of table olives include Spanish-style green olives that are
harvested green and treated in alkaline solution, Sicilian-style green
olives that are treated in brine, untreated black olives, and
brine-treated California-style black olives.  Over 1,200 different olive
cultivars have been developed.

Papaya, Mountain:

A fast-growing, subtropical herbaceous succulent plant that grows 1 to 5
meters (3 to 16 feet) in height.  Native to the high slopes of Ecuador
and Colombia.  The trunk is erect, branched, thick and rounded at the
base and thinner toward the top.  The trunk surface contains big
symmetric foliar scars.  Branches are upright, rigid, and may produce
secondary branches.  The plant has the appearance of a small palm. 
Leaves are dentalobulate, pentagonal, pubescent, and 20 to 26
centimeters (8 to 10 inches) long by 34 to 40 centimeters (13 to 16
inches) wide.  The leaves have a medium lobule and three to five
oblong-acuminate side lobelets.  The petiole is 17 to 34 centimeters (7
to 13 inches) long.  Plants may produce only female flowers, only male
flowers, or hermaphrodite flowers.  Compared to female flowers,
hermaphrodite flowers produce smaller fruit with more pronounced
elongated lobules and thinner pulp.  Flowers are pubescent.  Fruit is
similar to the common papaya.  It is a five-sided, oblong-ovoid to
obovoid berry that is 6 to 20 centimeters (2 to 8 inches) long by 3 to 8
centimeters (1.2 to 3 inches) wide.  Each fruit contains strongly lobed
longitudinal segments.  The skin is smooth, tough and changes color from
green to bright yellow when ripe.  Pulp is yellow and the flavor is
sour.  Each fruit contains many brownish, rough seeds.  The plant can
live for up to 17 years, but for commercial production, the lifespan is
only 5 years.  Unlike the common papaya, the climate requirements, the
tree’s growth habit, the fruit type and general orchard management of
the mountain papaya are different. 

Patauá:

A large, vigorous, single-stemmed canopy palm growing 15 to 25 meters
(49 to 82 feet) tall.  Native to northern South America.  The trunk is
smooth and 15 to 40 centimeters (6 to 16 inches) in diameter.  The crown
is funnel-shaped and contains 8 to 16 spirally arranged, large, erect,
feather-shaped, pinnately compound leaves that grow 3 to 8 meters (10 to
26 feet) long.  The petiole grows 1 meter (3 feet) long.  There are 100
to 200 pinnae arranged in a single plane along the rachis.  Pinnae
measure 1 to 1.5 meters (3 to 5 feet) long.  The sheath is open to the
base and contains abundant black, stout fibers at the margins,
intermixed with brown wooly fibers.  The inflorescence is paniculate,
measures 1.2 meters (4 feet) long, and has several hundred branches that
are around 1 centimeter (0.4 inch) long.  Each branch bears numerous
cream-colored flowers.  Each panicle bears over 1,000 round to elongate,
dark purple drupes that are pointed at the apex and 2.5 to 4 centimeters
(1 to 1.6 inches) in diameter.  The skin is smooth and shiny.  Each
fruit contains a single seed and 6.5 to 8% oil by fresh weight.  Some
believe the pulp tastes like chocolate.  The tree can live 50 to 80
years.

Peach palm, fruit:

A palm with multiple trunks that grows 20 to 30 meters (66 to 98 feet)
tall.  Native to Central America and southwestern Amazonia including
northern Bolivia, southeastern Peru and western Brazil.  Carbonized
seeds of this palm date back 4,000 years.  All cultivated populations of
this palm are listed as Bactris gasipaes Kunth var. gasipaes and all
wild populations are now listed as Bactris gasipaes var. chichagui (H.
Karsten) Henderson.  Stem diameter ranges from 15 to 30 centimeters (6
to 12 inches).  Internodes, leaf bases, and leaf midribs contain black,
brittle spines.  In some plants, spines do not exist.  The crown
contains 15 to 25 dark green pinnate fronds.  Leaflets of the fronds
grow at different angles.  Long strands of inflorescences occur among
the axils of the senescent fronds.  Separate tiny yellowish male and
female flowers are contained within the same inflorescence.  The fruit
is a drupe that varies in shape and grows in clusters of 50 to 1,000. 
One stem can contain 5 to 6 clusters of fruit.  Each fruit grows 2.5 to
5 centimeters (1 to 2 inches) long and weighs 10 to 250 grams (0.4 to 9
ounces).  The skin is thin, smooth, fibrous and red, purple, orange,
yellow or green in color.  The humid, starchy, oily pulp is yellow to
orange in color.  Most fruit contain a fibrous, oily, white,
conical-shaped, 8 to 10 centimeter (3 to 4 inch) kernel.  The flavor of
the fruit is fruity to chestnut-like.  The seed is nutty, oily and has a
coconut-like flavor.  The aroma of the fermented pulp smells like ripe
peaches.  A typical bunch weighs 1 to 25 kilograms (2 to 55 pounds). 
Wild-type fruit are rich in oils and domesticated fruit are rich in
starch.  Currently, the plant is most important in both Latin American
and world markets for its heart-of-palm.  This palm is the only
domesticated palm in tropical America. 

Persimmon, black:

A slow-growing small tree that reaches a height of 6 to 12 meters (20 to
40 feet) and a width of 5 to 8 meters (15 to 25 feet).  Native to
southern and central Texas and northern Mexico.  The canopy is
symmetrical.  Bark is thin, smooth and peels away to reveal shades of
gray, white and pink on the trunk.  The wood is black, hard and heavy. 
Branches are intricate and ascend into the crown in a twisted fashion. 
The tree is deciduous from USDA zone 8 northward and remains evergreen
in its southern range.  Leaves are dark green, leathery, alternate,
simple, entire, oblong to obovate in shape, slightly hairy on the
underside, and less than 5 centimeters (2 inches) long.  Flowers are
fragrant, inconspicuous, and greenish to white in color.  Male and
female flowers are located on different plants.  Black fruit are small,
round berries that are 1.3 to 2.5 centimeters (0.5 to 1 inch) in
diameter.  The skin is smooth.  The pulp is sweet and juicy.  Each fruit
contains 3 to 8 seeds.  Fruit are popular to birds and other wildlife.

Persimmon, Japanese:

A slow-growing, upright, deciduous tree that reaches a height of 4 to 18
meters (13 to 60 feet) and a spread to 4.5 to 6 meters (15 to 20 feet). 
Native to China, Japan, Burma, the Himalayas and the Khasi Hills of
Northern India.  The tree contains a rounded crown.  Leaves are
leathery, glossy and dark green on the upper surface, brown-silky
underneath, large, alternate, oblong, ovate-elliptic, oblong-ovate or
obovate in shape, and 7 to 25 centimeters (3 to 10 inches) long by 5 to
10 centimeters (2 to 4 inches) wide.  Petioles are short, brown, hairy
and measure 2 centimeters (0.75 inch) long.  During the fall, leaves
turn yellow, orange and red.  Greenish-yellow flowers occur in the axils
of leaves on the current season’s shoot and contain prominent,
persistent sepals.  Flowers may be male, female, or a combination of
both.  Female flowers are solitary and contain a large leaf-like green
calyx that is 4 to 6 centimeters (1.6 to 2.4 inches).  Male flowers
occur as three-flowered cymes.  On many subtropical forms, male and
female flowers occur on separate trees.  Most commercial varieties
produce only female flowers.  Pollination occurs by bees.  Fruit are
berries that resemble tomatoes in shape and color.  Size, color and
shape vary depending on the cultivar.  Fruit can be spherical, conical,
ovoid, oblate, flattened, or squarest and yellow, light yellow-orange or
dark orange-red in color.  Fruit size ranges from 2.5 to 10 centimeters
(1 to 4 inches) in diameter and fruit weight varies from less than 100
grams to 300 grams (3.5 to 11 ounces).  Compared to American persimmon,
Japanese persimmon fruits are larger.  The skin is smooth, glossy, thin
and tough.  Pulp is orange in color; the flavor is sweet when ripe. 
Fruit grow solitary on the tree.  Young fruit are highly astringent due
to soluble tannins.  Cultivars that do not lose astringency naturally on
the tree are called astringent-type fruit.  These fruit are further
classified into pollination variant astringent and pollination constant
astringent types.  Some cultivars lose astringency as they develop on
the tree.  These are called the non-astringent type fruit.  These fruit
are further classified as pollination constant non-astringent and
pollination variant non-astringent types.  With variant-type persimmons,
the flesh darkens when it has seeds.  When no seeds are present, flesh
of the variant-types does not turn dark and the astringency is kept
until maturation.  With constant-type persimmons, flesh color and
astringency loss is not changed by the presence or absence of seed. 
There are more than 950 cultivars of Japanese persimmon.  The major
varieties are Izu, Fuyu, and Suruga.  Almost all non-astringent
cultivars were developed in Japan.  An important fruit source in China,
Korea, and Japan since prehistoric times.

Pitomba:

A slow-growing, upright, spreading tree that reaches a height of 6 to 9
meters (20 to 30 feet) and a width of 5 meters (15 feet).  Native to
Bahia, Brazil.  The trunk is light brown to tan.  Foliage is dense. 
Leaves are dark green on the upper surface, pale green on the lower
surface, evergreen, glossy, opposite, short-petioled, oblong-lanceolate
in shape and 2.5 to 7.5 centimeters (1 to 3 inches) long.  New growth
contains bronze hairs on the undersides of the leaves.  White to
yellowish flowers are borne singly in the leaf axils, long-stalked,
4-petalled and up to 4 centimeters (1.5 inches) wide.  Orange to bright
orange-yellow fruit is ovoid or broad-obovate in shape, 4-lobed, and 2.5
to 3 centimeters (1 to 1.2 inches) in diameter.  The skin is smooth,
thin and tender.  Each fruit contains 4 to 5 green sepals on the apex
that measure 1.25 centimeters (0.5 inch) long.  Within each fruit, there
is one round or 2 to 4 irregular angular seeds.  Seeds are light tan in
color and 1 to 1.6 centimeters (0.4 to 0.6 inch) in diameter.  The soft,
juicy aromatic pulp is yellow in color and has the texture of an
apricot; the flavor is sweet, acid or slightly resinous.  Cultivated
locally and grown in botanical gardens.

Pomerac:

A fast-growing, medium-size tree reaching a height of 12 to 18 meters
(40 to 60 feet).  Native to Malaysia.  The trunk is erect, short, fluted
and 4.5 meters (15 feet) in diameter.  The crown is conical, pyramidal
or cylindrical in shape.  The outer bark is flaky and pale gray, while
the inner bark is pinkish brown.   Leaves are evergreen, soft-leathery,
dark-green, glossy, simple, opposite, elliptic-lanceolate, ovate,
oblong, or oblanceolate in shape, and 15 to 46 centimeters (6 to 18
inches) long by 9 to 20 centimeters (3.5 to 8 inches) wide.  New leaves
are wine-red to pink-buff in color.  Petioles are short, red and 0.2 to
1 centimeter (0.1 to 0.4 inch) long.  Showy flowers are abundant, mildly
fragrant, in short-stalked clusters of 2 to 8, and borne on the upper
trunk, leaf axils, and along leafless areas of mature branches.  Each
flower is funnel-like at the base and is composed of 5 thick, green
sepals, many 4 centimeter (2 inch) long stamens with anthers, and 4
pinkish-purple, dark-red or sometimes white, yellow, or orange petals. 
Flowers are approximately 5 to 8 centimeters (2 to 3 inches) wide. 
Yellow, pink, rose-red, crimson, purple or red to pink-streaked fruit is
pear-shaped, ovoid, oblong, or obovoid in shape, short-stalked, and 5 to
10 centimeters (2 to 4 inch) long by 2.5 to 7.5 centimeters (1 to 3
inches) wide at the apex.  The skin is thin, smooth and waxy.  Fruit
pulp is crisp to spongy, juicy and white; the flavor is sweet to bland. 
Some suggest the flavor is apple-like.  Most fruit contain 1 to 2
light-brown oblate, hemispherical or round seeds that measure 1.6 to 2
centimeters (0.6 to 0.8 inch) in width.  Some fruit are seedless.  For
commercial production, trees should be spaced 6 to 10 meters (20 to 33
feet) apart.  Fruit should be handpicked from the tree as soon as full
color is reached, and the fruit do not store well.

Rambai:

A slow-growing tree that reaches a height of 9 to 25 meters (30 to 82
feet).  Native to the lowlands of Malaya.  The trunk is short, thick,
and up to 40 centimeters (16 inches) in diameter.  The crown is low,
broad, dense and round.  New branchlets are silky-hairy.  Dark green,
glossy leaves are evergreen, spiraled, elliptic, elliptic-lanceolate, or
obovate-lanceolate in shape and 15 to 33 centimeters (6 to 13 inches)
long by 8 to 15 centimeters (3 to 6 inches) wide.  The upper surface of
each leaf contains indented veins; the lower leaf surface is
greenish-brown and hairy.  The petiole is 5 to 10 centimeters (2 to 4
inches) long and hairy.  Flowers are fragrant, small, petal less, and
contain 4 to 6 chartreuse hairy sepals.  Female flowers are arranged in
racemes that measure 25 to 76 centimeters (10 to 30 inches) long.  Male
flowers are arranged in racemes that are 8 to 15 centimeters (3 to 6
inches) long.  Male and female flowers occur on separate plants. 
Salmon-colored to brownish yellow fruit is ovoid, 2.5 to 4.5 centimeters
(1 to 2 inches) long, and 2 to 4 centimeters (0.8 to 1.6 inches) in
diameter.  Fruit hang in small showy clusters from the older branches
and trunk.  The skin is thin, velvety, and wrinkled when mature.  Pulp
is whitish, translucent, and in 3 to 5 segments; the flavor is sweet to
acid.  Each segment contains one brown flat seed that measures 1.3
centimeters (0.5 inches) long.

Rose Apple:

A shrub or tree growing 8 to 15 meters (25 to 50 feet) tall and 50
centimeters (20 inches) in diameter.  The width is usually greater than
the height of the tree.  Native to the East Indies, the Malay Peninsula
and Indonesia.  The crown is dense, wide, and spreading; branches are
slender, wide spreading and low.  The trunk is cylindrical to
quadrangular in shape and twisted at the base.  Bark is grayish to
pale-brown, smooth and furrowed.  Leaves are evergreen, leathery,
glossy, and dark-green, opposite, lanceolate, oblong-lanceolate or
narrow-elliptic in shape, pointed at the tip, 10 to 23 centimeters (4 to
9 inches) long by 2.5 to 6 centimeters (1 to 2.5 inches) wide.  Young
leaves are pinkish in color.  The leaf stalk is 0.5 to 1.3 centimeters
(0.2 to 0.5 inch) long.  Creamy-white or greenish-white sweetly scented
flowers are borne in large, showy terminal clusters of 4 to 5 on the
tips of twigs or leaf corners.  Each flower is 5 to 10 centimeters (2 to
4 inches) wide and contains approximately three hundred, 4 centimeter
(1.5 inch) long stamens, a 4-lobed calyx, and 4 concave petals. 
Pale-yellow, greenish, whitish or pink-blushed fruit are round, oval or
pear-shaped, contain a tough green calyx, and measure 4 to 5 centimeters
(1.5 to 2 inches) long by 4 centimeters (1.6 inches) in diameter.  The
skin is smooth and thin.  The pulp is crisp, mealy, dry or juicy and
yellowish in color; the flavor is sweet and resembles the scent of
roses.  The center of the fruit is hollow and contains 1 to 4 brown,
rough, hard, round seeds that measure 1 to 1.6 centimeters (0.375 to
0.625 inch) thick.  The seeds rattle when the fruit is shaken.  Fruit do
not resemble apples, and the fruits bruise easily and are highly
perishable.

Rumberry:

A low-growing bushy shrub reaching a height of 3 to 5 meters (10 to 16
feet).  Grows throughout the Amazon rainforest in swampy or flooded
areas.  The evergreens opposite leaves are large, lanceolate to elliptic
in shape, bushy and feathery.  Individual leaves are 3 to 20 centimeters
(1 to 8 inches) in length and 1 to 2 centimeters (0.4 to 0.8 inches)
wide.  Suggested planting densities are 600 to 1,100 trees/ha.  Fragrant
flowers are small and have waxy white petals.  Small, red to purple
fruits are round berries that measure 2 to 3 centimeters (0.8 to 1 inch)
in diameter.  The cherry-like fruit contains smooth, leathery skin. 
Fruit is extremely high in vitamin C content.  Because the flavor of the
fruit is sour and acidic, the fruit is usually prepared into drinks and
ice creams.  In cultivation, the tree begins bearing fruit after 4 to 6
years.  

Sea grape:

An evergreen low shrub or spreading tree growing to a height of 10 to 15
meters (33 to 49 feet) and a width of 6 to 9 meters (20 to 30 feet). 
Native to southern Florida, the Bahamas, and the West Indies.  Un-pruned
trees are vase-shaped and multiple-stemmed.  The trunk is contorted,
stout and grows 0.6 meter (2 feet) in diameter.  Bark is thin, smooth,
flaking and pale grey to light brown with light blotches.  The canopy is
symmetrical, branches are thick and smooth, and the foliage is lush. 
Leaves are large, broad, alternate, simple, entire, stiff, leathery,
rounded to heart-shaped and 10 to 20 centimeters (4 to 8 inches) long by
7 to 17 centimeters (3 to 7 inches) wide.  Each leaf has a sheath that
surrounds the stem at the point of insertion and each blade contains
reddish veins.  New leaves are bronze in color.  Old leaves turn red
before falling.  Flowers are borne on 10 to 30 centimeter (4 to 12
inches) long hanging terminal or lateral racemes.  Each flower is
fragrant, greenish-white, small, and 0.5 centimeters (0.2 inch) wide. 
Male and female flowers are located on different plants.  Bees and
insects are the main pollinators.  Red, purple or off-white fruit are
spherical, pear-shaped, or ovoid berries that grow in clusters.  Each
fruit measures 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. 
Approximately 40 to 50 fruit are contained in one cluster and have the
appearance of a bunch of grapes.  The skin is thin and velvety.  Each
fruit contains one elliptical-shaped nut that contains a short sharp
point on one end and measures 1 centimeter (0.4 inch) long.  Clusters do
not ripen simultaneously.  The flavor is sweet, acid, bland or musky. 
Currently, the fruit is not grown commercially.  It is harvested from
the wild.  Fruit are picked individually, since ripening is not
simultaneous in clusters.

Sentul:

A large, semi-deciduous, fast-growing tree that reaches a height of 15
to 45 meters (49 to 148 feet).  Native to Southeast Asia.  Trees contain
milky sap.  The trunk is smooth and straight and the bark is pale. 
Older trees are buttressed.  Young branches and leaves are hairy.  Older
branches hang close to the ground.  Leaves are glossy, green on the
upper surface, light green on the lower surface, spirally arranged, and
compound.  Each leaf contains three leaflets on long petioles that are
elliptic, oblong or oblong-ovate in shape, pointed at the apex and 10 to
25 centimeters (4 to 10 inches) long.  Margins on leaflets are entire. 
Before falling, leaves turn red.  Flowers are borne in 10 to 30
centimeter (4 to 12 inch) long loose stalked panicles in the axils of
young shoots.  Each slightly scented, pale green, greenish white,
yellowish or pinkish-yellow flower contains 5 sepals, 5 reflexed petals,
and united stamens that form a fleshy tube of ten anthers.  Flowers
measure 1.2 centimeters (0.5 inch) wide by 0.5 centimeters (0.2 inch)
long.  Golden yellow-to-yellow-orange fruit is a spherical or oblate
firm berry that measures 4 to 10 centimeters (1.6 to 4 inches) in
diameter and weighs 50 to over 300 grams (2 to 11 ounces).  The skin is
pubescent at maturity, smooth or wrinkled, thin or thick, and emits a
slightly milky juice when damaged.  The fruit peduncle is attached to a
shallow cavity.  Immature fruit are green.  The outer pericarp is thick,
tough and leathery, while the inner aril is soft, white, translucent,
juicy and fibrous.  The flavor is sour, sweet or subacid.  Each fruit
contains 3 to 5 large brown triangular-shaped seeds that measure 1.5 to
2 centimeters (0.6 to 0.8 inch) long.  The two types of sentuls are the
Yellow and the Red.  The Red is more common than the Yellow.  A popular
tropical Asian fruit.  Good fruit are cultivated by regulating fruit
load and wrapping young fruit.  Fruit are harvested when ripe or when
the skin turns yellow.  Harvesting is accomplished by knocking the fruit
down with a long bamboo pole into a net and transferring the fruit into
a basket.  

Sete-capotes:

A tree that grows 3 to 6 meters (10 to 20 feet) tall.  Native to
Argentina, Paraguay and Brazil.  Leaves are marked with deep
depressions, or lobes.  Yellow-green fruit is round and measures 2.5
centimeters in diameter. The skin is velvety.  The flavor is sour.

Silver aspen:

A small, bushy tree growing up to 9 meters (30 feet) high.  Native to
the Australian rainforests.  Leaves are shiny, smooth, dark green,
1-foliolate, obovate, oblanceolate, or oblong-elliptic in shape, and 6
to 22 centimeters (2 to 9 inches) long by 2.5 to 9 centimeters (1 to 4
inches) wide.  The apex of the leaf is rounded, pointed, or notched. 
The base is wedge or heart-shaped.  The petiole is 0.6 to 3 centimeters
(0.2 to 1.2 inches) long.  Inflorescences are 4 to 6.5 centimeters (1.6
to 2.6 inches) long.  Each whitish flower contains 0.12 to 0.3
centimeter (0.05 to 0.1 inch) long sepals and 0.85 to 1 centimeter (0.3
to 0.4 inch) long petals.  White fruit are broad-ovoid to round in
shape, 4 to 5 lobed, deeply furrowed between carpels when dry, grown in
clusters at the end of branches and 0.8 to 2 centimeters (0.3 to 0.8
inch) in diameter.  The skin is smooth or contains an apical tuft of
hairs.  Fruit may contain small ridges and waxy skin.  Fruit is planted
in plantations and collected wild from rainforest areas.

Starfruit:

A small, slow-growing, short-trunked, bushy deciduous tropical tree
reaching a height of 8 to 9 meters (26 to 30 feet).  Native to
Indochina, Malaysia, and Indonesia.  The tree contains a rounded top and
a smooth, grayish to dark trunk.  The dark green leaves are alternate,
petiolate and pinnate and may reach 15 to 20 centimeters (6 to 10
inches).  Each leaf consists of 5 to 11 medium-green pinnate opposite
leaflets that are ovoid, ovate-lanceolate, or oblong elliptic and range
in size from 3.8 to 9 centimeters (1.5 to 3.5 inches) long.  Leaflets
are sensitive to light and fold together at night.  Red-stalked lilac
purple-streaked downy flowers measuring 6 mm (0.25 inch) wide are found
in small clusters on the twigs and in the axils of the leaves during
much of the year.  Fruits are showy, oblong, and longitudinally 5 to 6
angled, growing 6.35 to 16 centimeters (0.5 to 6 inches) long and up to
9 centimeters (3.5 inches) wide.  The skin is thin, waxy, and
orange-yellow at maturity.  The yellow flesh is juicy and crisp.  Slices
cut in cross section are the shape of a star.  The flavor ranges from
sour to mildly sweet, resembling apples.  Three to 15 flat, thin brown
seeds are present in the fruit.  The fruit is consumed in many dishes;
the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry:

An evergreen shrub or small multi-trunked tree with a spreading growth
habit, reaching a height of 6 to 10 meters (20 to 33 feet).  Native to
Surinam, Guyana, French Guiana, Southern Brazil, and Uruguay.  Branches
are slender.  Young stems and leaves are bright red to bronze and may
contain red hairs.  Dark green leaves are small, simple, opposite, short
petioled, shiny, resinously aromatic, ovate, lanceolate or
ovate-lanceolate in shape, blunt to sharp-pointed, and 2.5 to 8
centimeters (1 to 3 inches) long by 1.3 to 2 centimeters (0.5 to 0.75
inch) wide.  In cold, dry weather, leaves turn red.  Flowers are borne
on long slender stalks in the leaf axils and occur singly or in clumps
of up to four.  Each small, fragrant creamy white flower contains 4
delicate, recurved petals and 50 to 60 white stamens with yellow
anthers.  Individual flowers measure 1 centimeter (0.375 inch) in
diameter.  Bright red, deep scarlet red, dark purplish maroon, purple or
black fruit is an oblate to depressed-globose berry that is
seven-eight-ribbed, and 2 to 4 centimeters (0.8 to 1.6 inches) in
diameter.  Fruit are cherry-like and are connected to slender stalks. 
Immature fruit is green to orange.  The peel is very thin and smooth. 
Each fruit contains one large seed or up to seven small seeds.  The pulp
is orange-to-orange-red in color, soft and juicy.  The flavor is sweet,
spicy, acid, tangy, or resinous.  The two main cultivars are red-colored
fruit and a less resinous, sweet, dark-purple or black fruit.

Tamarind:

A large, compact, semi-deciduous, slow-growing, graceful tree that
reaches a height of 10 to 30 meters (33 to 98 feet).  Native to Tropical
Central Africa.  Trees have a deep extensive root system with a long
taproot.  Sapwood is light yellow and moderately soft.  Heartwood is
dark, purplish-brown, hard and heavy.  The trunk is short, stout, and up
to 7.5 meters (25 feet) in diameter.  Trees are often multi-stemmed. 
Branches are strong, symmetrical, pliable, and drooping at the ends. 
Bark is light grey, dark grey or brown in color, strongly fissured,
rough, and scaly on the trunk.  Bark is smooth on the branches.  When
damaged, a blood-red gum exudes from the trunk and branches.  The crown
is large, deep-seated, spreading, and up to 12 meters (39 feet) in
diameter.  Bluish green to bright green fine feathery leaves are
alternate, thick, even, and pinnately compound with two terminal
leaflets.  The rachis is 7 to 15 centimeters (3 to 6 inches) long.  Each
leaf contains 6 to 20 pairs of opposite leaflets that are narrowly
oblong, unequal, entire, rounded to almost square, slightly notched at
the tip with a tuft of yellow hairs, rounded at the base, pale
underneath, and 1.2 to 3.2 by 0.3 to 1.1centimeters (0.5 to 1.3 by 0.1
to 0.4 centimeters) in size.  Leaves fold in at night.  Small, short,
drooping, branched inflorescence racemes are borne in the axils of the
branches, are contained in groups of 5 to 10, and measure 5 to 13
centimeters (2 to 5 inches) long.  Individual flowers are 2 to 2.5
centimeters (0.8 to 1 inch) in diameter, showy, fragrant, and contain
four unequal, ovate, pink, cream or pale yellow sepals (up to 1.5
centimeters (0.6 inch) long), 5 oblong, white, cream, pale yellow or
pinkish (streaked with red, orange or yellow) petals (posterior and
lateral petals are large and showy, anterior petals are reduced), a
calyx, and both female and male reproductive organs.  Flowers are
cross-pollinated or self-pollinated.  Cinnamon-brown, grayish-brown or
light grayish fruit is a pendulous pod that occurs in clusters on new
branches.  Individual fruit is oblong, sausage-shaped, curved or
straight with rounded ends, heavy, lumpy, flattish, bean-like, and 5 to
18 centimeters (2 to 7 inches) long by 2.5 to 3 centimeters (1 to 1.2
inch) wide by 2 to 3.2 centimeters (0.8 to 1.3 inch) in diameter.  The
mature shell (pod) is minutely scaly, rusty velvety, indehiscent,
constricted between seeds, and brittle.  Immature fruit contain tender
shells with green, acid flesh and soft, whitish under-developed seeds. 
Blackish brown, dark golden, reddish brown or rosy brown pulp resembles
dried dates, surrounds the seed cavities and is soft, firm, pasty,
sticky, fibrous, thick and juicy.  The flavor is sweet sour.  There are
two main types of tamarind, those with sweet pulp and those with sour
pulp.  Each pod contains one to 12 seeds.  Individual reddish or
purplish brown seeds are enclosed by a parchment-like membrane,
irregular in shape, flattened, rhomboid to obovoid, hard, shiny, and 3
to 10 by 1.3 centimeters (1.2 to 4 by 0.5 inch) in size.   Fruit has
been consumed since ancient times.  Fruit are hand-harvested when fully
mature and the moisture content is reduced to approximately 20 percent. 
Fruit maturity is determined by tapping the fruit and listening for a
hollow, loose sound.  Fruit mature at different times on the same tree,
therefore selective harvesting must be done.  In some countries, fruit
are harvested at a green stage (flavoring), and a ripe stage (fresh
consumption and processing).  Unharvested fruit fall from the tree a
year after flowering.  Tamarind production is expanding.  For ornamental
purposes, trees are pruned into square hedges.  For fresh consumption,
fruit should be harvested and immediately packaged when fully ripe. 
Following harvesting, fruit should be chilled immediately.  For jelly
manufacturing, fruit are harvested when orange or orange-red in color. 
Fruit is easily damaged and the postharvest shelf life is short.  With
refrigeration, shelf life is 14 days.  Fruit has commercial potential as
a processed fruit.

Uvalha:

An evergreen shrub or tree growing to a height of 8 meters (26 feet). 
Native to Southern Brazil.  Leaves are oblong to obtuse in shape and are
aromatic when crushed.  Yellow to orange fruit is round to oblate in
shape, 1 to 5 centimeters (0.4 to 2 inches) in diameter and weighs 8.5
grams (0.3 ounce).  Remnants of the calyx are found at the apex of the
fruit.  The skin is thin and smooth.  Pulp is soft and juicy.  The
flavor is sweet, bland or very acidic.  The fruit can emit an unpleasant
odor.  Fruit should be harvested when ripe.  Fruit is processed
commercially by small growers in rural areas in Brazil.

Water apple:

A small to medium sized tree growing to a height of 3 to 10 meters (10
to 33 feet).  Native to India through Malaysia.  The trunk branches
close to the ground; it is short, crooked, and reaches 30 to 60
centimeters (12 to 24 inches) in diameter.  Bark is red, brown or dark
grey in color, smooth or slightly rough, and fissured, scaly or flaky. 
The crown is non-symmetrical and open.  Dull, leathery, light-green
leaves are opposite, simple, elliptic-oblong, elliptic-cordate or
obovate-oblong in shape, cordate at the base, blunt and notched or
short-pointed at the apex, yellowish-green on the underside, and 5 to 25
centimeters (2 to 10 inches) long by 2.5 to 16 centimeters (1 to 6
inches) wide.  The short, thick leafstalk is 0.5 to 1.5 centimeters (0.2
to 0.6 inch) long.  Leaves are slightly aromatic when crushed.  Slightly
fragrant pale-yellow, yellowish-white, pinkish or white flowers are
borne in loose terminal or axillary clusters of 3 to 7.  Each flower
measures 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter, contains
a 4-parted calyx, 4 petals, numerous 2 centimeter long stamens and a
long style.  Flowers are hairless, and petals connate in a cap.  Male
and female organs are located on the same flower.  Green, white, light
red or pink berry fruit is pear-shaped, grows solitary on the tree, and
measures 1.6 to 2 centimeters (0.6 to 0.8 inch) long and 3.5 to 4.5
centimeters (1.4 to 1.8 inches) in diameter.  The apex is concave; thick
calyx segments and a protruding, slender bristle-like style is found on
each fruit.  The skin is thin and shiny.  Pulp is white to pink in
color, dry or juicy, and crisp or spongy.  Fruit may be seedless or
contain 1 to 6 small seeds.   The flavor is slightly sweet to bland;
fruit may be mildly fragrant; mainly used to relieve thirst.  The two
main cultivars are the white-fruited and the red-fruited cultivars.  Due
to the thin skin, fruit are delicate and must be picked by hand twice
per week.  

Water berry:

A medium to large evergreen shrub or tree growing 12 to 30 meters (39 to
98 feet) in height.  Native to tropical Africa.  The crown is rounded,
heavy, and drooping.  The stems are thick and angular.  Bark is
grayish-white or silver mottled and smooth in young trees.  Older trees
contain bark that is rough, flaky, and creamy, light grey, dark brown,
or black in color.  Bark scales are in rectangular flakes and exude red,
watery sap when cut.  The wood resembles that of a pear.  Branchlets
droop.  Trees may produce bundles of fibrous aerial roots 2 meters (7
feet) up the trunk.  Grey-green leaves are simple, opposite, leathery,
glabrous, tough, shiny, elliptic, lanceolate, or ovate-elliptic in
shape, narrow at both ends, and 5 to 17.5 centimeters (2 to 7 inches)
long by 1.3 to 7.5 centimeters (0.5 to 3 inches) wide.  Most leaves
contain slightly wavy margins; aromatic when crushed.  Fragrant, creamy
white flowers are borne in terminal panicles measuring 10 by 10
centimeters (4 by 4 inches); flowers may also be borne in widely-spaced
clusters of 4 to 8 inch branched heads, measuring up to 3 centimeters
(1.2 inches) in diameter.  Individual flowers are sessile or
sub-sessile, measure 1.5 centimeters (0.6 inch) in diameter, and contain
4 petals, red or pink calyx tips, and numerous 0.6 centimeter (0.2 inch)
long stamens.   Petals fall in a short period, leaving behind the showy
white stamens.  Pollination is by insects.   Black to purplish-black
fruit is an oval, oblong, or ellipsoid drupe.  Fruit occur in bunches of
20 to 30, and measure 1 to 3.5 centimeters (0.4 to 1.4 inches) long by 3
centimeters (1.2 inch) in diameter.  The skin is smooth and shiny. 
Immature fruit is whitish-green.  Each fruit contains 1 yellowish to
brownish round seed measuring 1.3 to 1.4 centimeters (0.5 to 0.6 inch)
in diameter.

Water pear:

A small to medium-sized evergreen tree that grows to a height of 8 to 20
meters (26 to 66 feet).  Native to Africa.  The tree contains a compact
and rounded crown.  Young stems are four-angled and slightly winged. 
Young trunks contain bands; bark of young trees is smooth and blotched
with grey and white.  Bark of mature trees is dark brown, light grey or
reddish in color, rough, flaking and thick.  The foliage is dense. 
Bluish-green leaves are simple, thick, leathery, smooth, glossy,
elliptic, lanceolate-elliptic, oblong-elliptic, oblong, oval, or
circular in shape, heart-shaped at the base, rounded to subacute at the
apex, pale green on the underside, and 2.5 to 13 centimeters (1 to 5
inches) long by 1.9 to 8 centimeters (0.7 to 3 inches) wide.  Young
leaves are reddish in color.  Leaves are found close to the ends of the
branches and pairs of leaves are set at right angles to each other.  The
petiole is up to 0.2 centimeter (0.08 inch) long.  Creamy white to
pinkish fragrant flowers are borne in branched terminal clusters.  Each
flower contains numerous fluffy stamens and produces a large quantity of
nectar.  Red, pink-purple or dark-purple fruit are oval berries that
measure up to 1.8 centimeters (0.6 inch) long and 0.9 centimeters (0.4
inch) wide.  The skin is smooth.  The pulp is crisp, crunchy and acidic.
 The flavor is sour and each fruit contains one seed.  Trees should be
planted on cleared sites.  Fruit should be harvested by shaking the
branches with hooks.  

Wax jambu:

A large evergreen shrub or small tree growing from 5 to 15 meters (16 to
49 feet) tall.  Native from Malaysia to southeastern Asia.  The crown is
open, wide and spreading.  The trunk is short and 25 to 30 centimeters
(10 to 12 inches) thick.  Bark is pinkish-grey and flaking.  Yellowish
to dark bluish-green leaves are opposite, leathery, nearly sessile,
elliptic-oblong, rounded or slightly cordate in shape at the base,
aromatic when crushed and 10 to 25 centimeters (4 to 10 inches) long by
5 to 12 centimeters (2 to 5 inches) wide.  Inflorescences are in
drooping panicles of 3 to 30 and are borne at the branch tips or in
small clusters in the axils of fallen leaves.  Fragrant, yellowish
white, white or pinkish flowers are four-petalled, contain numerous 1.5
to 2.5 centimeter (0.6 to 1 inch) long stamens, and measure 2 to 4
centimeters (0.8 to 1.6 inches) wide.  Greenish-white, yellow, creamy
white, light red, crimson, or pink fruit is pear shaped, narrow at the
base, broad, flattened and indented at the apex with four fleshy calyx
lobes, thick, 0.3 centimeter (0.1 inch) long leaf stalks, and a 1.5
centimeter (0.6 inch) long calyx.  Each fruit measures 3 to 5
centimeters (1.2 to 2 inches) long by 4.5 to 5 centimeters (1.8 to 2
inches) wide.  The skin is very thin and waxy.  Pulp is white in color,
spongy, dry or juicy.  The flavor is sweet to bland.  Each fruit may be
seedless or contain 1 to 2 rounded seeds measuring 0.5 centimeters (0.2
inch) wide.  Fruit have been collected since ancient times.  Taiwan and
Thailand have an extensive commercial industry of wax jambu production. 
The thin skin is delicate and easily damaged, so proper harvesting and
handling must be practiced.  Fruit should be harvested 2 to 3 times per
week when the fruit is full of color and firm.  Fruit are sorted for
size and shape before being packed in single layer tray packs with
padding.  

Worker Activities (Partially Adapted from USDA Cashew Apple, Date, and
Olive Crop Timelines and Crop Profiles and Extension Publications (CA
and Florida).

For cashew apple production in Florida (Table 20), growers will
fertilize and use a nutritional spray from March through August.  Insect
and plant disease pests are monitored throughout the year for economic
thresholds.  Pruning is done in August – September to maintain trees
at heights < 12 ft for ease of harvesting.  

Table 20  Cultural Calendar for Cashew Production of Mature (Bearing)
Trees in the Home Landscape of Florida.

Operation	Jan.	Feb.	March	April	May	June	July	Aug.	Sept.	Oct.	Nov.	Dec.

Dry fertilizer

	The period from March through August is generally the best time to
apply granular mixes containing N-P-K-Mg.





Nutritional sprays

	Apply 2 to 4 nutritional sprays to leaves any time from March through
September. Nutritional sprays should contain magnesium, manganese, zinc,
boron, and molybdenum.



	Iron soil drenches



The period from April through September is generally the best time to
apply 2 to 4 soil drenches of chelated iron material to calcareous soils
and 2 to 4 applications of iron sulfite to low-pH sandy soil.



	Insect control	Monitor for infestations of beetles, caterpillars,
thrips and mirids. 

Disease control

	Prevent powdery mildew and anthracnose disease of emerging flowers and
young fruit with timely fungicide applications.





Pruning







Pruning to reduce or maintain trees at or below 12 ft after harvest.



	

Worker Activities for Dates in California

In California during pollinating time female inflorescences are
shortened, thinned, or removed to conserve energy for the following
season.  If bunches were not thinned, fruit quality would be lowered. 
Most dates are picked by cutting off the entire fruit cluster. Saddles,
extension ladders, and mobile steel towers with catwalks are used to
reach the fruit.  Since the fruit do not ripen all at the same time,
multiple harvests are made for the high value ‘Medjool’ dates.  It
is not economically feasible to have multiple harvests for ‘Deglet
Noor’ dates and so they are harvested when the majority of the dates
are ripe.  Dates ripen from August 20 –December 15th depending upon
variety and climate and there are 6 to 8 pickings during that time 

Worker Activities for Olives in California:

Table 21.  Typical Yearly Field Activities for Olives (Adapted from
Olive Production Manual 2004, 2007. Univ California, Publications 3353
and 3505, EB0927).

Activity	JAN	FEB	MAR	APR	MAY	JUNE	JULY	AUG	SEPT	OCT	NOV	DEC

Scouting for pests	X	X	X	X	X	X	X	X	X



	Insect or Disease Pesticide sprays

	X	X	X	X	X	X





Weed control - herbicides	X	X	X

X





X

	Mowing



X

X	X	X	X



	Planting

	X	X









Pruning



	X	X	X





	Fertilizer and Micronutrients



	X	X	X





	Irrigation



	X	X	X	X	X



	Harvest







	X	X	X

	

Olive:

	Cultural practices for olive oil production and table olives are the
same, especially pruning, fertilization, irrigation, pest, and disease
controls (Table 21).  The main differences in worker activities for
olives are in the use of different cultivars and harvesting.  Scouting
for pest problems occurs from January – September.  Pesticides may be
needed between March - August.  Pruning is done May – July. 
Harvesting is from September - November.

Starfruit:

	Starfruit in Florida must be hand harvested to avoid bruising as soon
as they mature.  Usual color stage for harvesting is when 25 – 75 % of
the fruit has turned yellow. 

Pollination of Tropical and Subtropical Fruits.  (Adapted from Russell
Goodman, 1994. Honeybee Pollination of Fruit Tree Crops. AG 20092). 

Pollination is one of the most important factors in fruit production. 
Pollination is the means of transferring pollen from main part of the
flower.  Many types of commonly grown fruit require pollination in order
to bear satisfactory marketable crops.  Some fruit trees may carry
thousands of flowers, but unless there is adequate pollination, little
if any fruit will be produced.  Not all plants require pollination and
fertilization, as some are able to produce fruit parthenocarpic; that
is, the fruit will develop without fertilization of the flower and
production of seed.  Two types of pollination may occur: self - and
cross-pollination.  Some of the trees may be self-pollinated or require
cross-pollination.  Self-pollination refers to the transfer of pollen
from the anthers to the stigma of flowers of the same variety.  In most
cases, a carrier is needed to transfer the pollen for maximum
pollination.  Trees that bear fruit through self-pollination are called
"self-fruitful" as their own pollen is quite compatible. 
Cross-pollination refers to the transfer of pollen between trees of
different varieties.  A carrier or vector is always needed for this. 
Trees requiring cross-pollination cannot produce fruit from their own
pollen as it is incompatible and fertilization will not result.  These
trees are called "self-sterile" or "self-unfruitful".  Other compatible
varieties that flower at the same time must be planted next to these
trees to allow transfer of suitable pollen.  The most important and
efficient carrier of pollen from anther to stigma is the honeybee. 
Cool, dull, showery conditions will limit bee flights up to about 150 m
from the hive.  Therefore, colonies of bees should be located within the
orchard to obtain best pollination.  They should be evenly distributed
over the whole area so that all trees are within 100 - 150 m of a
colony.  Honeybees, bumblebees and large flies are the major agents
responsible for transferring pollen among plum cultivars.  Pesticides
should not be sprayed in the orchard during the bloom period.  Many of
the tropical fruits benefit from use of pollinators (Table 22). 
Examples of how the tropical fruit crops are pollinated is discussed
below and includes cashew apple, date, feijoa, fig, and olive are
examples of edible peel, while avocado is an example of an inedible peel
tropical fruit.  Specific pollination requirements for the tropical and
subtropical fruit are as follows:

Avocado:

	Insect pollination is required as the flower opens in two stages on
consecutive days.  During the female stage (stage 1), the stigma is
receptive to pollination.  On the second day, the male stage (stage 2)
occurs and pollen is released but the stigma is no longer receptive.  In
type A cultivars, stage 1 occurs in the morning of the first day and
stage 2 in the afternoon of the second day.  In type B cultivars, stage
one occurs in the afternoon and stages two occurs next morning.
Interplanting of the two types is necessary.  Two to seven colonies per
hectare are recommended. The higher stocking rates are required for the
larger trees.  Where high stocking rates are used, it is more likely
that bees will move from tree to tree. 

Cashew apple:

Cashew flowering is always preceded by new leaf and shoot growth (i.e.,
cashew flowers on the current season's shoot growth).  Cashew trees
commonly flower during the spring in south Florida.  However, trees may
flower after prolonged dry periods and in more tropical climates that
are wet on and off throughout the year, flowering can occur at any time.
 Although the bisexual flowers are self fertile, they require
cross-pollination.  Cashew flowers appear to be both insect- and
wind-pollinated; it is not known which pollination method is more
important under south Florida conditions.  Flowers open between 8:00 AM
and 2:00 PM; cool temperatures may delay flower opening.  About 70% of
the bisexual flowers fail to set fruit, resulting in only 1 to 6 fruit
per panicle.  The overall fruit set of seedling trees generally ranges
from 3 to 12%. However, cashew flowers can be hand pollinated to
increase fruit set.  The time from flowering to cashew nut maturity is
about 50 to 60 days and it takes another 20 to 30 days for the cashew
apple to mature depending upon ambient temperatures. 

Date:

	Dates are dioecious and have separate male and female plants.  Pollen
from the male (staminate) flowers must move to female (pistillate)
flowers, which will produce the fruit.  Pollination is by wind and some
by insects.  In California, many of the dates are hand pollinated to
insure good fruit set in March and April.  .  

Feijoa:

	Cross-pollination has produced a marked improvement in fruit set and
fruit size in many varieties.  Although birds may affect pollination as
they feed on the edible petals, it is thought that bees also make a
useful contribution towards pollination. 

Fig:

	The ‘Sylmar’ type fig must be pollinated with pollen from the
inedible Caprifigs.  They are pollinated by the hymenopterous fig wasp
(Blastopha psenes) which overwinters in the caprifig fruit.  It is a
symphonic relationship between the fig and the wasp as they are
dependent on each other.  Recommend one caprifig, which yields 200 –
3000 wasps/ 18 sq ft.  Three - five wasps are needed for each fig
harvested.  

Olive:

	Olives have both perfect and imperfect flowers on the same tree.  The
olive can be self-pollinated or cross-pollinated.  Wind is the principle
means to cross-pollinate and insects are not present in significant
numbers to promote pollination.  To ensure pollination, pollinizer trees
are spaced at 200 ft (61 m) in the orchard.  

Table 22.  Tropical Fruit Crops - Edible Peel  that Benefit from
Pollination (Delaplane, K.S. and D.F. Mayer, 2000, Crop Pollination by
Bees, Goodman, 1994 Honeybee Pollination of Fruit Tree Crops, Insect
Pollination of Cultivated Crop Plants, McGregor, 1979).

Commodity	Pollinator	Commercial Product

of Pollination	Pollinator Impact *	Climate for Cultivation

  HYPERLINK "http://en.wikipedia.org/wiki/Acerola" \o "Acerola"  Acerola
	Honey bees, Solitary bees	fruit	3

	  HYPERLINK "http://en.wikipedia.org/wiki/Durian" \o "Durian"  Durian 
Bats, birds

3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Feijoa" \o "Feijoa"  Feijoa 
Honey bees, Solitary bees, birds	fruit	3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Ficus" \o "Ficus"  Fig 	 
HYPERLINK "http://en.wikipedia.org/wiki/Fig_wasp" \o "Fig wasp"  Fig
wasps 	fruit (syconium)	2t	subtropical

  HYPERLINK "http://en.wikipedia.org/wiki/Guava" \o "Guava"  Guava 
Honey bees, Stingless bees, Bumblebees, Solitary bees 	fruit	2 (need 2
to 3 hives per A and 26 - 43 % of the yield is from honey bees)	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Jujube" \o "Jujube"  Jujube 
Honey bees, Solitary bees, flies, beetles, wasps	fruit	2

	Peach palm	Weevils, thrips	seed	1	tropical

Starfruit	Honey bees, Stingless bees	fruit	3	tropical

  HYPERLINK "http://en.wikipedia.org/wiki/Tamarind" \o "Tamarind" 
Tamarin d	Honey bees	fruit	1

	* Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 =
essential.

In general, for tropical fruits where cross-pollination is required, the
orchard layout should be carefully planned. Pollinizer varieties should
be adjacent to each other and must flower at the same time if bees are
to be effective in their pollinating role.  The tropical and subtropical
fruit crops that benefit from pollination are listed in Table 22.  For
effective cross-pollination, the best orchard layout as far as bee
activity is concerned is to have pollinizer grafts in each tree.  An
alternative layout is to have every third tree in every third row a
pollinizer variety.  Planting alternate double rows of pollinizers is
also common.  With the tropical fruits pollination can fail and poor
fruit set, low yields, or misshapen fruit are often caused by poor
pollination during the period when trees are in bloom.  Some of the
common reasons for pollination problems can be the lack of a suitable
variety for cross-pollination, and pollination failures occur when bloom
periods of two varieties used for cross-pollination do not overlap, as
well as poor climatic conditions during bloom that can also adversely
affect pollination.  

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, JUICE PROCESSING, RAW
AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS
FOR THE LEAFY VEGETABLES:

	Table 23 provides details on the flower timing, fruit maturity, and
harvesting of the edible peel tropical fruits.  Most flower in the
spring and mature late fall through November.  In the tropics some  of
the crops like jaboticaba and tamarind can flower  more than once. 
Detailed discussions for  cashew apple, date, noni, and olive are after
Table 23.  

Table 23.  Maturity and Harvesting of Tropical and Subtropical Fruit –
Edible Peel:

Commodity	Growing Season

Açaí	Flowering occurs year-round.  Fruits are produced year-round;
ripe fruits are produced mostly in the dry season in July to December. 
Fruit production occurs in 4 years from seed.

Acerola	The fruiting season varies with the weather.  Flowering occurs
in cycles; approximately one month apart, begins in March, and extends
into November or later.  Flowering depends on rainfall and temperature
patterns.  Fruits ripen in 3 to 4 weeks from flower set.

African plum	Flowering occurs from August through November; fruiting
occurs January to April.

Agritos	Flowers bloom from February through April; fruit immediately
follows in summer.

Almondette	Flowering occurs from January to March and harvesting occurs
April to June.  After harvesting fruits are dried in the sun.  

Ambarella	The tree flowers March to May in Florida.  Flowering occurs
continuously in the humid tropics.  In other areas, flowering occurs
during the dry season.  In subtropical areas, flowering occurs in the
spring.  Dwarf varieties produce flowers year-round.  In Hawaii, fruit
ripens from November to April.  Fruit ripens from May to July in Tahiti.
 In Florida, a single tree provides a steady supply from fall to
midwinter.  In the humid tropics, the tree produces fruit continuously. 
Fruit matures in 6 to 8 months.  The tree bears fruit in 4 years from
seed.

Appleberry	Flowers are produced in spring and summer and may persist as
the first fruit develops.  Oblong berries are formed in the summer. 
Yellow fruit falls to the ground when ripe.

Arazá	Plants growing in well-fertilized soils can flower and fruit
throughout the year.  The species is harvested several times a year. 
Fruits are collected when they start to turn yellow and are harvested
once a week.  Precipitation serves to promote the phenoloical processes.

Arbutus berry	Flowering occurs from October to December; in some areas,
flowering occurs from winter to early spring.  Fruits mature from fall
to early winter.  Fruits take 12 months to ripen.  Flowers appear at the
same time the previous-year’s fruit are ripening.  When fully ripe,
the fruit fall from the tree around November to December.  Harvested by
hand.

Babaco	Flowers form during the growth phase of the tree on the newly
developing trunk.  Immediately following flowering, fruits set and grow.
 Fruit maturity is reached from October to November.  Ripening occurs
from the lower, heavier fruits to those higher up on the trunk.

Bacaba palm	Flowering occurs from June to August; fruit ripens 6 to 8
months later.  The tree can produce fruit out of season.  Fruit are
produced when trees reach a height of 3 to 4 meters (10 to 13 feet) and
an age of 6 years.

Bayberry, Red	Flowers occur during the spring; distal flowers open first
and the flowering period occurs for 30 to 50 days; fruit ripens from
mid-June to early July.  Fruit mature in 60 to 70 days.

Bignay	In Indonesia, the trees flower in September and October and the
fruits mature in February and March.  Fruiting season is July to
September in North Vietnam and the Philippines and late summer through
fall and winter in Florida; trees bear fruit in 4 to 5 years from seed
and 2 to 3 years from cuttings.

Bilimbi	In India and Florida, the tree begins to flower in February,
then bloom and fruit continuously until December ; fruit reach maturity
50 to 60 days from anthesis. 

Borojó	The fruit is a large globose, green berry that is 8 - 13 cm in
diameter when mature.  Fruit development takes 8 - 12 months with fruit
maturation during two periods in April - June and October - December The
fruit pulp is white and hard, becoming fleshy brown as it ripens.  The
fruit has around 90 to 600 seeds, and it is consideredmature ripe when
it falls to the floor.  The Borojo fruit weights an average of 740 g

Breadnut	In some areas, flowering occurs intermittently all year.  In
other locations, flowering occurs from January to June.  Fruit ripening
occurs from April to September.  In southeastern Mexico, the plant
blooms from April to July and fruits from June to October.  There are
two to three periods of bloom and fruiting per year in Florida.  Fruit
production occurs in 5 to 6 years from seed.

Cabeluda	Fruiting occurs in 2 to 3 years from seedlings.

Cajou, fruit	Flowering occurs in December in Brazil; in other areas,
flowering occurs during the start of the rainy season from November to
February; fruiting occurs December to April.

Cambucá	In Rio de Janeiro, flowering occurs from late October to
December.  Fruit ripening happens between December and February.  During
the last stage of ripening, the fruits fall to the ground, bruising the
skin.  During rainy years, an additional winter crop occurs between
August and September.

Carandas plum	Flowers March to August.  Fruit matures in 60 days.  In
southern Africa, flowering occurs from September to December and
fruiting occurs from November to January.

Carob	Flowering occurs from August to October in some areas and late
fall to early winter in other areas.  The pods are harvested before
winter rains.  Fruit production is 10 to 12 years from seeding and 5 to
6 years from grafting.  Bloom to maturity is in 6 to 8 months.

Cashew apple	Flowers are borne at the beginning of the dry season. 
Flowering may occur over several weeks.  Fruits are borne singly or in
small clusters, and mature during the dry season, in approximately 60 to
90 days.  The flowering stage to the ripe fruit stage requires about 3
months.   The cashew apple and nut abscise from the tree naturally when
ripe.  Mature fruit falls to the ground and the cashew apple dries away.
 Due to high labor requirements in commercial nut plantations, it is
most practical to twist off the nut and leave the apple on the ground
for animal grazing.  In wet weather, the fruit are manually gathered
each day and dried for 1 to 3 days.  Cashew apples are highly perishable
and require frequent harvesting.  Cashew apples harvested from the
ground should be consumed, refrigerated or processed immediately. Once
the cashew apple is ripe, store it in a polyethylene storage bag in the
refrigerator. 

Ceylon iron wood	Flowering occurs from December to February.

Ceylon olive	Principle season is May to June.

Cherry-of-the-Rio-Grande	Flowering occurs March to April in Florida. 
The flowering season may last for several months, occasionally
throughout the first part of May.  Fruit ripens on the bush 3 weeks
after the blossom.  Fruiting season is usually April through June. 
Fruit matures in 60 days.

Chinese olive, black	Flowering occurs in April to May; fruiting occurs
May to November.  In Vietnam, fruiting occurs October to December.

Chinese olive, white	Flowering in Thailand occurs from March to August
and fruits mature from June to December; elsewhere the flowering period
is from January to May and the fruiting time is from April to October.

Chirauli-nut	Flowers occur February to March; fruiting occurs May to
June.  In India, the flowers appear in January to March.  The fruits
ripen and the leaves are shed in April to May.  New leaves appear in
June.

Ciruela verde	Trees flower and fruit throughout most of the year; the
tree may produce several crops of fruit a year.

Cocoplum	Flowers and produces fruit throughout the year.  Flowers in two
or more flush a year.

Date	In Egypt, dates flower in February and March, ripening occurs in
August and September.  Commercial harvest of the earliest varieties
begins in August in the northern hemisphere, with the late varieties
harvested in November.  It takes 6 months for the fruit to ripen from
flowering.  Trees may bear for a century or more.  In California,
ripening of varieties is classified as early, mid-season, and late. 
California growing areas are for the Coachella Valley, Imperial Valley,
and Yuma while Arizona area is the Salt River Valley and usually ripens
2 – 3 weeks earlier than CA.  Early varieties ripen August 15 and
lasts 4- 6 weeks; midseason varieties begin September 1 and lasts for 10
weeks; and late varieties ripen around September 15 and last 8 – 12
weeks.

Davidson’s plum	Flowers from February to July and produces fruit from
March to June; can flower throughout the year.

Desert date	Flowers January to February in Africa, however flowering
periods are variable.  Fruit develop and ripen over 190 to 250 days.  In
Senegal, fruit reach maturity in the dry season.

Doum palm coconut	Palms first fruit at 6 to 8 years of age.  Fruit
ripens in 6 to 8 months and remains on the plant until the next
flowering season.

False sandalwood	Fruit production occurs in 3 to 4 years from seed. 
Flowering and fruit ripening occurs throughout the year.  Fruit matures
in 50 to 60 days.  Flowering and fruiting periods do not seem to be
governed by climatic regimes.

Feijoa 	Flowering occurs from April to May.  Fruit ripens from late
summer throughout autumn (March to June) and falls when it is mature. 
Fruit matures in 150 to 180 days.  The total sugar level remains low
until 90 to 100 days after flowering but then increases rapidly during
the last 30 days of fruit development.  The New Zealand crop is
available from spring to early summer.  Californian feijoas are
available in the autumn months.  In humid, high altitude, regions above
1,600 meters (5,249 feet) near the equator such as Colombia, feijoas
flower and fruit twice in one year.  Fruit production occurs in 3 to 5
years from seed and 2 to 3 years from vegetative propagation.

Fig	Fruit production occurs in 3 to 4 years from seed and 1 to 2 years
from vegetative propagation.  Most trees produce 2 to 3 crops of fruit
per year.  The first crop matures in early summer.  The second or main
crop begins to mature in mid to late summer.  In Hawaii, with proper
irrigation and elevations lower than 600 feet (183 meters), fruit forms
continuously throughout the year.  At elevations above 900 feet (274
meters), the tree produces one or two crops per year.  At mid-elevations
of 600 to 900 feet (183 to 274 meters), the tree will produce two or
more crops per year.  Pruning also enables the fruit to be harvested
more easily.  Fruit for the fresh market is handpicked at a stage of
maturity where the fruit has maximum exterior color but retains
firmness.  Figs grown for drying are allowed to fully mature and
partially dehydrate on the tree, eventually dropping to the ground. 
When using a mechanical harvester, the fruit is left under the tree to
dry further and mechanically swept into windrows where drying continues.
 The windrows are picked up by the harvester.

Fragrant Manjack	Flowering occurs from February to May.  Fruit ripen
from June to August in north India and before May in southern India.

Gooseberry, Abyssinian	The main flowering season is September to
January; scattered blooming takes place from April to June.

Gooseberry, Ceylon	Fruit matures in May to June and October to November
in Florida and from winter to spring in Israel.  Multiple crops of fruit
may be produced per year.  Fruit is produced in 3 to 4 years from seed.

Gooseberry, Indian	In northern India, flowering takes place from March
to May.  In Madras, the tree blooms in June to July and again in
February and March.  Fruit matures in 120 days and in some areas, fruit
maturation occurs from November to January.  In Florida, the main crop
matures during the winter and early spring.  Some fruit develop from
late summer blooms that mature in the following summer and autumn.  In
southern India, fruit are produced throughout the year.  Fully mature
tree produces 100 to 300 kg fruits/tree or fruit yield of 15 – 20
tonnes/ha.

Gooseberry, Otaheite	Flowering occurs February to April in Florida.  In
Southern India, the first crop occurs April to May and the second crop
occurs August to September.  In other areas, the crop occurs in January.
 Scattered flowering and fruiting occurs during other times of the year.
 Fruit matures in 90 to 100 days.  Fruit is produced from seed in 4
years.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
Flacourtia indica is a deciduous tree that sheds its leaves just before
flowering.  Flowering occurs April to May in Florida.  The fruit matures
in 60 to 90 days.  In India, flowers appear from December to April
together with the new leaves.  Fruit in India ripen from March to July,
5 to 8 months later.  In Africa, fruit ripening occurs between December
and July.  Flacourtia inermis flowering occurs from May to June in
Florida.  In other areas, flowering occurs several times per year. 
Fruit matures in 60 days.  Flacourtia rukam flowering occurs from May to
June in Florida, April to May in China, and June to August in Java. 
Flowering can occur during other times of the year.  Fruiting occurs
June to October in China.  Fruit matures in 60 to 90 days.  Flacourtia
jangomas flowering occurs May to June in Florida and April to May in
India and China.  Fruiting occurs in May to October in China.  Fruit
matures in 60 to 90 days.

Grumichama	Flowering occurs April to May in Florida.  In Hawaii, the
bloom to fruiting period lasts from July to December, with the main crop
in the fall.  Trees in Brazil vary considerably in flowering and
fruiting times and the season extend from November to February.  Fruit
matures in 30 to 40 days.  The harvest season is short because fruits
ripen over a 2-week period.  The fruit is delicate, so fruit must be
handled carefully.

Guabiroba	The plant flowers from early summer to November, followed by a
long fruiting season that lasts up to six months.

Guava	Flowering and fruiting vary with weather conditions and cultural
practices.  Flowering usually takes place on new growth stimulated by
pruning or leaf loss.  Flowering occurs from April to May and September
to October in Florida.  In India, flowering occurs 2 to 3 times per
year.  In tropical areas, fruit are produced throughout the year in
varying amounts; in subtropical areas, fruit mature from mid-summer
until mid-winter.  A small amount of fruit is produced from April to May
and a large amount is produced in September to November in Hawaii.  Two
crops per year are produced in Puerto Rico, one in the late summer and
early fall and another in late winter to early spring.  In Northern
India, fruiting occurs mid-winter.  Fruit mature in 90 to 150 days. 
Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from
vegetative propagation.  Fruits may be round, ovate, or pear-shaped, 3
to 10 cm in diameter and weigh 50 – 500 g.  Two major types of guava
are the pink-fleshed, sour type, which are processed into beverages, and
the white-fleshed, sweet, desert type which eaten fresh or also
processed into beverages.  Harvesting depends on skin color, the
variety, and the stage at which the fruit is to be eaten.  When eaten
green, fruit is harvested at the mature firm stage without signs of
ripening.  If eaten when soft and ripe, fruit is harvested when showing
signs of color change and softening.  Dessert type fruit is harvested
manually at the mature green (half-ripe stage), graded and packed. 
Processing type fruit is harvested using a machine at the firm yellow to
mature green (half-ripe) stage.  Fruit for the fresh fruit market is
sometimes covered with plastic or paper.  Hydrocooling is used to cool
fruit to 10 ° C (50 °F).  Mature green and partially ripe fruit can be
held for 2 to 3 weeks at 8 to 10 °C (46 to 50 °F) and ripe fruit can
be held for one week at 5 to 8 °C (41 to 46 °F).

Guava berry	The plant flowers from May to June in Florida.  Fruit
matures in 60 days.  Fruit production occurs in 6 to 8 years from seed.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Flowering occurs several times per year in
Florida.  In some areas including India, there may be two crops per year
(July to August and January to February).  On the California coast,
fruit ripens from August to March.  Inland California, fruit ripens
October to December.  In Florida, fruit ripens August to October.  Fruit
matures in 60 to 90 days.  Fruit production occurs in 2 to 3 years from
seed.

Guava, Costa Rican	Flowering takes place from March to April and
September to October in Florida.  Fruit matures in approximately 90
days.  Fruit production occurs in 4 to 5 years from seed.

Guava, Para	Flowering occurs from October to December and fruit ripens
in the spring.

Illawarra plum	Fruits ripen from March to July.

Imbé	Flowering occurs February to April and August to September in
Florida.  Fruit matures in 180 to 200 days.  Fruit production occurs in
4 to 6 years from seed and 2 to 3 years from grafts.

Imbu	Flowering occurs April to May in Florida and fruit ripens in
January and February.

Jaboticaba	There are several cycles of flowers and fruit per year in the
tropics.  Approximately 2 to 3 crops are produced in the subtropics. 
Trees in Southern Florida produce two crops per year.  The major
flowering peak in Brazil occurs in the spring (August to September)
following the first rainfall.  Trees do not flower as abundantly as in
the areas where the winter is cold and dry.  Flowering can be encouraged
with irrigation but flower buds must already be developed.  Heavy
irrigation in the dry season can produce several crops per year.  Flower
development takes 40 days.  Solitary trees do not produce as much as
trees planted in clumps or orchards.  Fruit occur through the summer
months and take five to seven weeks to mature from flowering.  Fruit
production occurs in 6 to 10 years from seed.  Grafted trees fruit in 7
years.

Jamaica cherry	Flowers are initiated by the growing shoot, along with
the subtending leaf.  The leaf and flower develop concurrently, with the
fruit maturing shortly before the leaf falls.  Fruit are borne nearly
year-round in many locations.  In Florida and Sao Paulo, Brazil,
flowering and fruiting are interrupted during the four coolest months. 
Fruit ripen in 6 to 8 weeks from anthesis.

Jambolan	Flowering occurs March to April in Florida, July and August in
Java, May to August in Sri Lanka, and February and March in India. 
Flowering can occur during other seasons.  Fruit matures in 90 days. 
Fruit is in season in April in the Marquesas, mid-May to mid-June in the
Philippines, late summer to fall in Hawaii, September and October in
Java, November and December in Sri Lanka, and through late May, June and
July in India and Florida.  Small second crops occur in October.  Fruit
production occurs 5 to 10 years from seed and 4 to 7 years from
grafting.  Average yields from a fully-grown tree are 60 – 70 kg per
year.  In India, fruits are harvested several times during the season by
hand as ripening occurs.  Fruits do not travel well.

Jelly palm	Flowers bloom in the spring.  Fruit ripens in summer.

Jujube, Chinese	Flowers are produced during late spring and early
summer.  Fruit require 2 to 5 months to mature.  Trees fruit in 3 to 4
years from seed.

Jujube, Indian	Flowering occurs July to September in Florida and autumn
in other areas.  In Southeast Asia, flowering and shoot growth occur
during the wet season.  Fruit matures in 108 to 180 days.  In India,
some fruits ripen as early as October and others ripen from mid-February
or mid-March to the end of April.  In some areas, there are 2 crops a
year, with the main crop occurring in early spring and the second during
the fall.  Seedlings bear fruit in the third or fourth year.  Harvesting
is accomplished by manually shaking or beating the branches.  Fruit are
stored in net bags at 25 to 35 °C (77 to 95 °F) for 4 to 15 days or at
10 °C (50 °F) for 28 to 42 days.  Fruit stands handling, shipping, and
marketing well.

Kaffir-plum	Flowering occurs throughout the summer (November to
February).  Fruits ripen in autumn.

Kakadu plum	Flowering occurs from September to December (spring to
summer).  There is a short annual harvest period in the Northern
Territory beginning in March.

Kapundung	Fruit are harvested August to September in Malaysia.

Karanda	Blooms and fruits off and on throughout the year.  Flowers are
produced from early spring through late fall.  The purplish to black
fruits are harvested from mid-May to mid-July.  The main ripening season
is August and September.  The calyx remains attached to the plant when
the fruit is picked, leaving a gummy aperture at the base.

Kwai muk	Flowering occurs late spring and early summer; in Florida,
flowering occurs May to July.  Fruit ripens from August to October in
Florida.  Fruit is best harvested when it is completely ripe.

Lemon aspen	Flowering occurs from summer to early autumn.  Fruit should
be harvested when pale yellow and placed directly into a refrigerator. 
Fruit should be frozen within 12 to 24 hours of harvest and can be
stored at -20 °C (-4 °F) for up to 24 months.

Mangaba	Approximately 80% of fruit production takes place during the
first half of the year; 55% of production occurs between January and
March.  Lower production occurs from August to November.  The flowering
period is 90 to 120 days.  Fruit ripens in 112 days.  Fruit production
takes place 5 to 6 years after planting.  Currently, fruit are collected
from the wild and not cultivated.  Fruit is highly perishable and should
be harvested at the half-ripe stage when green.  Fruit should be packed
into plastic boxes directly after harvest and shipped. 

Marian plum	In Thailand, flowering occurs from November to December and
in Indonesia, flowering occurs from June to November.  Fruiting takes
place from April to May in Thailand and from March to June in Indonesia.
 Fruit matures in approximately 180 days.  Trees produce fruit from
grafts in 2 to 5 years and from seedlings in 6 to 8 years. 

Mombin, Malayan	Flowering occurs March to April, and fruiting occurs
June to September.

Mombin, purple	Flowering and fruiting time varies according to climate,
but mainly occurs during the dry season.  In areas with regular
precipitation, flowering occurs year round.  Flowering occurs from March
to April in Florida.  Red cultivars flower and fruit year round in
Jamaica and the largest crop occurs in July and August.  Yellow
cultivars fruit from September to November.  In the Bahamas, fruiting of
the red variety occurs from May to June and ripening of the yellow fruit
occurs from August to early October.  Dry-season fruit are produced at
the end of the dry season in February to May.  Wet-season fruit are
produced during the last part of the rainy season in September to
December.  Fruit matures in approximately 120 days.  Fruit production
occurs in 4 to 5 years from seed and 2 to 3 years from cuttings.  Trees
should be pruned to 2 meters (7 feet) tall.  Fruit are harvested by
shaking the branches with poles and gathering the fruit from the ground.
 The skin of the fruit is easily damaged.  Fruit can be stored at 15 °C
(59 °F) for a maximum of 10 days.

Mombin, yellow	New vegetative growth occurs following rain.  Flowers
emerge after leaves.  Flowering occurs from March to April in Florida,
November to December and March in Costa Rica and April to June in
Jamaica.  In areas northeast of Brazil, flowering occurs during the dry
season in August and September.  In many areas, fruit ripen during the
rainy season in January and February.  Fruit ripen in August and
December to January in Costa Rica, July and August in Jamaica, July to
October in Mexico, and August to November in Florida.  Fruit matures in
3 to 4 months.  Fruit production occurs in 4 to 6 years from seed and 2
to 3 years from cuttings.  Due to limited cultivars and the height of
the tree, there is little commercial production.  Most fruit is
collected from wild plants.  Fruit should be harvested after the start
of chlorophyll breakdown when the fruit turns yellow.  Fruit are shipped
in 20 kilogram (44 pound) containers to stores.  Storage life at 23 to
25 °C (73 to 77 °F) is 4 days for light-green fruit and less than 2
days for ripe fruit.  When stored in a refrigerator at 9 to 10 °C (48
to 50 °F), storage life is 10 days.

Monkeyfruit	Trees flower in April at the end of the dry season in Nepal,
and in India, flowering occurs from January to February and again from
October to November.  Ripened fruits are collected from the end of June
to early August in Nepal and fruit mature 4 months later in India.

Monos plum	There are usually two crops of fruit per year in Florida. 
Fruit production occurs 3 to 5 years from seed.

Mountain cherry	The tree can flower from December to July, but mostly
flowers from April to July.  In some areas, flowering occurs March to
October, with a peak in May.  Fruits mature from June to January.

Nance	Flowering occurs over a long period.  The tree flowers from
November to July in Mexico and in Puerto Rico, the tree blooms and
fruits continuously from spring to fall.  Fruit are marketed from June
to October in Mexico and December to April in Brazil.  Fruit takes 130
to 135 days to reach maturity.  Trees produce fruit in three to four
years from seed.  Fruit are harvested by local residents and are either
consumed or sold to local markets.  Fruit are harvested when fully
mature; fruit are very perishable, but can be stored for 7 months if
submerged in water.

Natal plum	Flowering and fruiting occurs all year.  In Florida,
flowering peaks from May to September.  Vegetative growth is followed by
flowering and thorn formation.  Fruit matures in 60 days.  Fruiting
occurs in 4 to 5 years from seed and 2 to 3 years from vegetative
propagation.

Noni	Flowering and fruiting occurs throughout the year.  Flowers are
produced over a span of several weeks, as fruit expand in size.  Fruit
mature during the summer in Brazil.  In Hawaii, noni fruits are
harvested year round, although there are seasonal trends in the amount
of flowering and fruit production that may be affected or modified by
the weather and by fertilizer and irrigation. Fruit production may
diminish somewhat during the winter months in Hawaii. A given noni field
is usually harvested from 2-3 times per month.  Under favorable growing
conditions, noni plants may begin to produce small flowers and fruits
about 9 months to 1 year of age.   Trees begin to flower and produce
fruit in the first year after transplanting.  Fruit are harvested
throughout the year, once per week.  Fruit can be harvested during any
stage of development.  Fruit are harvested at the ‘hard white’ stage
(almost all the green color has turned whitish yellow but before the
fruit turns soft and falls from the tree) for juice.  Handling and
processing of the fruit differs depending on the type of product that
will be produced.  The number of noni farms has increased worldwide
since the early 1990s to meet market demand for products derived from
the tree.  Fruit is cultivated in domestic and commercial orchards in
Brazil  In Hawaii expected yield projections with 290 plants per acre
would be for the first year 2 lbs fruit per plant per month (24 lbs per
plant per year), year 2 would be 4 lbs fruit per plant per month (48 lbs
per plant per year), year 3 would be 8 lbs fruit per plant per month (96
lbs per plant), and year 5 would be 20 lbs fruit per plant per month
(240 lbs per plant).  In year 5, a grower can expect to harvest
approximately 69,600 lbs of fruit per year per acre, yielding about
35,000 lbs of juice (at an extraction efficiency of approximately 50% by
weight). The juice weighs about 9 pounds per gallon, so an acre of
well-managed noni can produce approximately 3,800 gallons of juice per
year.  For mature trees or farms older than 5 years, yields of up to 500
lbs of noni fruit per plant per year may be realized.  However, many
factors can impinge on these numbers.  Since most farmers do not realize
the attainable yields due to pest and diseases or poor agronomic
practices.  On average, one might expect the average farmer to realize
yields significantly less than 50,000 pounds of fruit per acre per year.

Olive	Flowering takes place from April to May.  Blooming occurs for a
period of 10 to 14 days.  Less than 5% of the flowers set fruit.  Fruit
growth is long and lasts about 6 to 7 months.  Flowering occurs 10 years
from seed and 4 to 6 years from vegetative propagation.  Winter chilling
is required for reproductive budburst.  Olive trees have strong
alternate bearing habits.  Heavy flowering and high yield in one year is
followed by low yield the following year.  Pruning can aid this problem.
 There is a range of time during which the fruit may be harvested.  This
depends on whether the fruit will be used for table or oil.  Fruit are
mostly mechanically harvested.  Beating the branches with poles and
collecting the olives on tarps, large combs and hand picking are other
harvest methods.  Processing occurs directly after harvesting.  The
increased interest in olive oil consumption is causing an increase in
planting of olive orchards in new and traditional growing areas.

Papaya, Mountain	Fruit is produced year-round, but has seasonal
fluctuations.  Main production occurs from August to March in Chile. 
Fruit production occurs in 2 years from seed.  One tree may produce 50
to 60 fruit per season.  Due to the high content of papain in the green
fruit, people who harvest and handle the fruit must wear protective
gloves to prevent wounds around the fingernails.

Patauá	Fruit ripen from April to November.  The plant takes 10 to 15
years to fruit from seed.

Peach palm, fruit	Fruit ripen from April to November.  The plant takes
10 to 15 years to fruit from seed.  Flowering occurs year-round in many
areas.  In areas where the dry season is less pronounced, two flowering
periods occur and fruiting occurs every six months.  The fruiting season
extends over a 2 to 4 month period.  In central Brazilian Amazonia, the
main flowering season occurs from the mid-dry season in August and
September, to the beginning of the rainy season in November.  In Costa
Rica, the main flowering season occurs from May to July.  In Brazil,
fruit ripen from late December to late March and in Costa Rica, fruit
ripen from August to October.  Fruit production occurs in 3 to 4 years
from seed.  Because inflorescences develop in sequence on the stem, all
bunches cannot be harvested at the same time.  Fruit is harvested when
the exocarp has 50% of its final color and the seed is mature.  On
spineless plants, fruit are collected by climbing the stem and lowering
the fruit bunches to the ground with a rope or dropping them into a net.
 On spine-producing trees, poles with hooks or curved knives are used to
cut the fruit bunch.  Currently, the plant is under-utilized for its
fruit.

Persimmon, black	Flowering occurs from February to June.  Fruits mature
in August and September.  Seedlings flower within five to six years.

Persimmon, Japanese	Flowering occurs March to April in Florida and
mid-April in Japan.  Fruit matures in approximately 200 days. 
Harvesting should occur when fruit are fully mature.  Maturity is
determined by measuring blossom end color with a color chart and
measuring sugar content with a hand refractometer.  Non-astringent fruit
have a shelf life of 10 to 14 days.  With cold storage temperatures
between -1.0 to 1.0 °C (30 to 34 °F), fruit can be stored for two to
four months.  Astringent-type fruit are treated with carbon dioxide
and/or ethanol after harvest.  Gibberellic acid spray can be applied to
the growing fruit to delay the maturation process and increase shelf
life.  Wrapping fruit with polyethylene film also prolongs fruit
storage.  With this method, fruit can be stored for more than 3 months
in the refrigerator after harvest.

Pitomba	Flowering occurs April to May in Florida and April to June
elsewhere.  Fruit matures in 30 to 60 days (May to July).  Fruit ripen
in November and December in Brazil.  Sometimes there is a light fall
crop.  Trees bear fruit after reaching approximately 1.1 meter (3.5
feet) high.  

Pomerac	Main flowering occurs from May to June in Florida and Java,
August to November in the South Pacific, May to February in Fiji,
February and June to October in Vanuatu, March to April in Hawaii, and
November to December and April to May.  In Puerto Rico, flowering occurs
during the spring, summer and fall.  Flowering takes place in 40 to 60
days.  Fruit matures in 30 to 60 days.  Fruit ripening occurs from
August to September in Java, May to July and November to December in
India, November to February in the South Pacific, June to December in
Hawaii, January to February and June to December in Pohnpei, and
September to May in Vanuatu.  In Kingston, Jamaica, fruit ripening is
completed during the first week of June.  Fruit production occurs in 5
to 6 years from seed and 3 to 4 years from vegetative propagation. 
Fruit should be handpicked from the tree as soon as full color is
reached.  Fruit do not store well.

Rambai	Flowering occurs May to July.  Fruiting occurs July to October.

Rose Apple	Trees bloom and fruit sporadically almost all year in Jamaica
and Puerto Rico; fruiting occurs less during the summer.  In the Bahamas
and Florida, the main season is May to July.  In southern India,
blooming occurs in January and ripening occurs in March to April.  In
the Circars, ripening occurs in April and May.  In central India,
flowering occurs February to April and ripening occurs June to July. 
There are also varieties that fruit in February and March.  Fruiting
occurs in 4 years from seed.

Rumberry	Harvests are seasonal and occur once per year, in synchrony
with the annual cycle of precipitation.  Plants flower at the end of the
dry season and fruit at the peak of the rainy season.

Sea grape	Flowering takes place throughout the year, but most commonly
from January to August.  Ripening occurs from March to October.  Fruit
develop and ripen in 2 months.  Fruit is produced in 4 to 8 years from
seed and 2 to 3 years from cuttings. Pruning and training should be done
during the first ten years.  A complete fertilizer should be applied 2
to 3 times per year.  Currently, the fruit is not grown commercially. 
It is harvested from the wild.  Fruit are picked individually, since
ripening is not simultaneous in clusters.

Sentul	Flowering occurs from April to May in Florida.  In other areas,
flowering occurs for a period of 3 months, following leaf shed.  Flowers
open from 6 to 8 p.m.  Fruit maturation occurs in approximately 120 days
to 6 months.  Fruit ripens from August to September in Florida, June to
July in the Malayan Peninsula, and July to October in the Philippines. 
Asexually propagated trees bear fruit 3 to 5 years after planting.  Good
fruit are cultivated by regulating fruit load and wrapping young fruit. 
Fruit are harvested when ripe or when the skin turns yellow.  Harvesting
is accomplished by knocking the fruit down with a long bamboo pole into
a net and transferring the fruit into a basket.  The storage life is 3
weeks at 8 °C (46 °F) and a humidity of 90%.

Sete-capotes	Fruiting occurs in 3 to 4 years from seed.

Silver aspen	Flowering occurs during autumn.

Starfruit	In India, the fruit is available in September and October and
again in December and January.  In Malaya, fruits are produced all year.
 In Florida, scattered fruits are found throughout the year, but the
main crop matures from late summer to early winter.  Some trees have
fruited heavily in November and December and again in March and April. 
Weather conditions account for variability.  In many areas, trees have
several cycles of flowers and fruit during the year.  Fruit take twelve
to sixteen weeks to develop fully from flowering.  Fruits fall to the
ground when ripe.  For marketing and shipping, fruits are handpicked
while pale-green with a touch of yellow.  Fruits bruise easily.  Yields
50 – 100 kg/tree.

Surinam Cherry	In Florida and the Bahamas, flowering mainly occurs from
March to May; occasional blooming occurs during other times of the year.
 In Brazil, flowering occurs in September and December.  Flowers are
borne on the previous season’s growth or the basal part of the current
season’s shoots.  Flowering lasts 6 to 8 weeks.  In Florida and the
Bahamas, fruit is harvested from March and April to May and June and
again in September through November.  In California, harvesting occurs
late summer.  In Brazil, fruit is harvested in October and again in
January.  In Israel, harvesting occurs in May.  In many parts of Hawaii,
fruiting occurs year-round.  In many areas, there are two fruit crops
per year; some trees produce multiple crops per year.  Fruit matures in
3 weeks to 50 days.  Flowering and fruiting begins 2 to 6 years after
planting.  For ornamental purposes, trees are pruned into square hedges.
 For fresh consumption, fruit should be harvested and immediately
packaged when fully ripe.  Following harvesting, fruit should be chilled
immediately.  For jelly manufacturing, fruit are harvested when orange
or orange-red in color.  Fruit is easily damaged and the postharvest
shelf life is short, while refrigeration, shelf life is 14 days.  Fruit
has commercial potential as a processed fruit.

Tamarind	Flowering can occur several times per year in some tropical
locations.  Flowering occurs from May to June in Florida, September to
October in Brazil, summer in Central America and the West Indies and
spring to summer in other locations.  Two flowering periods occur in
India and Sri Lanka.  Fruit development occurs in the rainy season in
many locations.  Fruiting occurs in summer in Brazil, late spring to
summer in California, late summer to fall in Hawaii, and April to June
in Central America, Florida, and the West Indies.  Fruit matures in 6 to
10 months.  Fruit production occurs in 7 to 10 years from seed and 3 to
4 years from vegetative propagation.  Trees can produce fruit for up to
200 years.  Fruit are hand-harvested when fully mature and the moisture
content is reduced to approximately 20 percent.  Fruit maturity is
determined by tap In eastern India, pulp is covered with salt, rolled
into balls, exposed to dew, and stored in jars.  In Java, the salted
pulp is rolled into balls, steamed, and sun dried, and exposed to dew
for a week before packing in stone jars.  Ping the fruit and listening
for a hollow, loose sound.  Fruit mature at different times on the same
tree, therefore selective harvesting must be done.  In some countries,
fruit are harvested at a green stage (flavoring), and a ripe stage
(fresh consumption and processing).  Unharvested fruit fall from the
tree a year after flowering.  There are a number of different processing
techniques involved with the tamarind.  Fresh fruit can be dried using
dehydrators or the sun.  Shells, fibers, and seeds are removed and the
pulp is pressed and preserved in large masses.  In some countries,
tamarind is processed for shipment to large-scale processors by layering
the pulp with sugar and covering it with boiling sugar syrup.  There are
also mechanical methods of extracting pulp, including a tamarind
dehuller.  Pulp is most often stored by mixing with salt and storing in
transparent containers.  Pulp can be stored in a cool, dry area for 3 to
6 months.  Fresh fruit can be stored for a few days in a refrigerator or
freezer or packed in high-density polyethylene bags in a dry place below
10 °C (50 °F) for 4 to 6 months.  Tamarind production is expanding. 
Grows wild and is widely cultivated around the world, most notably in
India, Puerto Rico, and Thailand.

Uvalha	Flowering occurs from March to May and fruit are harvested from
May to July in Florida.  Fruit matures in 60 days.  Fruit production
occurs in 3 to 4 years from seed.  Fruit should be harvested when ripe. 
Fruit is processed commercially by small growers in rural areas in
Brazil.

Water apple	Main flowering occurs May to July in Florida and can occur
during other seasons.  In Indonesia, flowering occurs in July and
September.  Flowering usually occurs during the early or late portion of
the dry season.  Fruit matures in 30 to 40 days.  In Malaya, the two
main crops are in the spring and the fall.  In Indonesia, ripening
occurs in August and November.  Fruit production occurs in 7 to 8 years
from seed and 3 to 4 years from layers.  Due to the thin skin, fruit are
delicate and must be picked by hand twice per week.  Shelf life is only
a few days.

Water berry	Flowering time varies and occurs in June, September to
October, and August to November, or August to January.  Fruiting varies
and can occur in August, October, and December.  Fruiting can occur
while the tree is still flowering.

Water pear	In areas with two rainy seasons, flowering occurs twice, once
during the short dry season and once at the end of the long rains.  In
areas with one rainy season, flowering occurs once, at the end of the
dry season and extending into the rainy season.  In some areas,
flowering occurs September to December.  Fruit ripen from February to
May in some locations and October to June in other locations.  Fruit
should be harvested by shaking the branches with hooks. 

Wax jambu	Main flowering occurs from April to June in Florida and Java,
and March to April in India; flowering can occur during other seasons. 
A dry season is required for flowering.  Fruit are harvested from May to
July in Hawaii, March to May in Sri Lanka, May to June in India, and
June to August in Java.  Production systems in Taiwan allow for fruit to
be harvested during different times of the year.  With the regular
system, fruit are harvested from May to July; simple flower forcing
enables fruit to be harvested February to July; improved flower forcing
allows fruit to be harvested December to July; the bald cut system and
the bald cut plus shading system enables fruit to be harvested from
December to February.  Fruit are harvested 1 to 3 times per year.  Fruit
matures in 30 to 40 days.  Fruit production occurs in 5 to 6 years from
seed.  The thin skin is delicate and easily damaged, so proper
harvesting and handling must be practiced.  Fruit should be harvested 2
to 3 times per week when the fruit is full of color and firm.  Fruit are
sorted for size and shape before being packed in single layer tray packs
with padding.  Fruit can be stored 4 to 6 days at ambient temperature.



Cashew apple:

	Cashew apples may be harvested from the tree when they are fully mature
(fruit have turned from green to yellow or red) or after they drop to
the ground. Mature cashew apples harvested from the tree ripen rapidly
at room temperature and should be allowed to ripen before they are put
in the refrigerator.  Homeowners should not attempt to shell or consume
the cashew nut produced by cashew trees grown in the home landscape. 
The shell contains a reddish-brown, viscous, oily liquid composed of
various phenolic lipids.  This oil is poisonous and acts as a powerful
vesicant, causing extensive blistering of the skin.  Removal of the
kernel from raw nuts requires special precautions and procedures. 
Commercially, special equipment and roasting is used to remove most of
these oils before shelling, thereby preventing contamination of the nut
as it is processed.  This should not be attempted by the homeowner, and
certainly never indoors, because the oil is volatile and could cause
severe lung damage.  Even with commercially prepared cashew nuts there
have been a few instances of dermatitis where fragments of shell
remained in the packaged nuts.  Great care must be exercised in handling
raw nuts, since the shell contains a poisonous, thick, caustic oil,
which can cause severe dermatitis in susceptible individuals. Gloves
should be worn when removing the cashew nut from the cashew apple. Note
that cashew is in the same family as Brazilian pepper and poison ivy,
both well known as capable of inducing severe allergic reactions. 
Caution: Homeowners should not attempt shelling and consuming the cashew
nut produced by cashew trees grown in the home landscape. The shell
contains a reddish-brown, viscous, oily liquid composed of various
phenolic lipids. This oil is poisonous and acts as a powerful vesicant,
causing extensive blistering of the skin (dermatitis). Removal of the
kernel from raw nuts requires special precautions and procedures. The
sap from the wood, leaves, and flowers may also cause dermatitis and the
smoke from burning any part of the tree is poisonous.

Date:

	The harvest season for dates last three to four weeks for early
maturing varieties to two – three months for late maturing varieties. 
Growers have to harvest fruit in several pickings since the fruit does
not mature at the same time.  Semi-dry dates like ‘Zahidi’ are
usually left until all the fruit are ripe and then the entire bunch is
cut.  ‘Delget Knoor’ varieties growers usually cut the entire bunch
after all the fruit are ripe and then soften the drier fruit through
hydration.  Fruit maybe consumed from the peak or ‘Khalal’ stage
when they have reached their most intense red or yellow color and
maximum weight to the tamar stage when they have lost most of their
moisture and can be readily stored.  The most desirable stage of
maturity for eating varies with the variety.  Methods of harvesting
consist of using shallow trays for collecting soft dates such as
‘Medjool’.  As trees get taller, harvesting using hydraulically
operated lifts and cherry pickers are used.  Lightweight ladders are
used for trees 25 to 30 feet high.  Mechanical harvesting systems have
been used to harvest semi-dry varieties such as ‘Delgot Noor’ and
‘Zahidi’.  After the bunches are removed a mechanical shaker removes
the fruit from the bunch and are separated into pallet boxes.  Bunches
are also vigorously hand shaken to remove the fruit.  The date varieties
are tradionally placed into three classes: soft, sem-dry, or dry based
on the texture of the fruit under normal ripening conditions.  

Noni:

	Noni fruits can be picked at any stage of development, depending on the
intended processing method.  Some producers prefer green fruits, whereas
other processors prefer the hard white noni fruits for processing.  Most
noni juice processors accept or prefer the “hard white” stage of
fruit development for noni juice production, because the fruits ripen
quickly once that stage of development is reached.  Noni fruits in
various stages of development, from flowering (foreground) to “hard
white” (background).  Noni fruits may be picked at any stage of
development, depending on the intended product or processing operation. 
The “hard white” fruits are usually picked for processing of the
traditional noni juice beverages.  Translucent noni fruit, 1 - 2 days
after harvest of the “hard white” stage.  The translucent fruits are
ready to release their juice.  Noni fruits are harvested by hand by
picking the individual fruits from the branches. They are placed in
baskets or bags or placed in bins for transport to the processing
facility. Noni fruits do not bruise or damage easily, and usually no
special padded containers or other precautions are needed to prevent
fruit significant fruit damage.  Furthermore, exposure of noni fruits to
direct sunlight or to warm temperatures immediately after harvest is not
a significant concern. Therefore, noni fruits need not be refrigerated
after harvest and are usually not refrigerated

Olive:

The harvest periods of olive cultivars in California vary from September
for the cultivar ‘Ascolano’ through November for the cultivar
‘Mission’.  See Table 24 for harvest period of the olive cultivars. 
Usual olive harvests are from mid-September and peak in mid-October, and
finish in mid-November. Here is a range of timing during which the fruit
may be harvested.  This depends on whether the fruit will be used for
table or oil.  The 14-day period in mid-October is the period where
olive fruit quality and yield combine for greatest profit.  Hand
harvesting is the more expensive harvesting method and labor shortages
cause a need for more efficient harvest methods.  Fruit are mostly
mechanically harvested.  Beating the branches with poles and collecting
the olives on tarps, large combs and hand picking are other harvest
methods.  When olives are hand harvested, they are placed in a picking
bag, which is dumped into standard orchard bins that hold 1,000 lb (454
kg).  Mechanical harvesters include trunk shaking which results in
removing 60 – 80 % of the olives, so large single head harvesters
similar to those used in grape, blueberry, and coffee.  Fruit should be
placed in the shade quickly to avoid sunburning and losing moisture.  

Table 24.  Harvest Periods of Major Olive Cultivars in California

 (Univ California Olive Production Manual 2004, Publ 3353).  

Cultivar	Sept.

Oct.

Nov.

Dec

‘Ascolano’	X	X	X





‘Manzanillo’

X





	‘Sevillano’

X	X	X



	‘Barouni’



X	X



‘Mission’



X	X	X

	

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and
Tamarind, for Their Juice, Nectar, and Canned Slices, and for Canned
Table Olives and Olive Oil.  (Adapted from Neil Ewing, National Food
Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and  iTi
Tropicals http://www.ititropicals.com).

Acai:

Acai is a palm fruit native to the Amazon estuary.  The Acai fruit is
small, round and blackish purple resembling a grape and it has long been
revered as an antidote for numerous ailments by the indigenous people of
Brazil's Northern Amazon region.  The acai fruit has a large seed, about
7 mm in diameter and contains some amount of pulp.  It has a berry-cocoa
flavor that has antioxidants, plus healthy Omega fats, protein and
dietary fiber.  Acai has 30 times the antioxidants of red wine, and an
essential fatty acid profile similar to olive oil.  Acai juice and
purees can be used in juice smoothies, energy drinks, ice creams and
sorbets.  One company iTi (www.ititropicals.com) now supplies frozen
acai puree, frozen clarified acai juice, clarified acai juice
concentrate, and acai with lime. 

Acai Puree is prepared from selected berries, which are analyzed for
color appearance and flavor.  Premium quality acai berries are washed,
blanched, deseeded and the extracted pulp is pasteurized and frozen. 
Acai puree can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  Acai puree has 12 and 14% solid
content.  

To make clarified acai juice, highest quality acai berries are selected,
washed, blanched, deseeded, the extracted pulp goes through an enzymatic
treatment, and the clarified juice is obtained.  The product is Kosher
certified and manufactured under a certified quality system. Clarified
acai juice can be used in various juice applications, smoothies, energy
drinks, ice creams and sorbets.  To obtain clarified acai juice
concentrate, the process begins using the same process used to obtain
the regular juice.  Acai berries are selected, washed, blanched,
deseeded, the extracted pulp goes through an enzymatic treatment, and
the clarified juice is obtained.  The juice is then concentrated by
reducing the water content.  Clarified acai juice concentrate can be
used in various juice applications, smoothies, energy drinks, ice creams
and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily
in and around the West Indies.  It is now found abundantly in Brazil. 
It is one of the highest sources of natural vitamin C and
bio-flavenoids.  In addition to vitamin C, it also contains pro-vitamin
A, vitamin B1, B2, B3, iron, phosphorous and calcium.  The fruit can be
used in desserts and preserves.  Acerola juice concentrate is obtained
by evaporation of water in the single strength juices.  It keeps the
aroma and flavor of the single strength juice almost in totality, since
the aromas of the pulp that are evaporated together with the water
during the concentration process are recovered and incorporated back
into the juice concentrate.  The juice concentrate has a vitamin C
content of 800 - 1200 mg/100ml and a Brix of eight.  Product is 100%
natural with no additives, and the juice concentrate can be used in
desserts and preserves as well as a natural source of vitamin C.

Guava Products

Guava is a climacteric fruit and ripens quickly after harvest with the
skin changing color from green to yellow.  Guava pulp may be sweet or
sour, off-white to deep pink, with the seeds in the central pulp of
variable number and hardness, depending on species.  Fresh guava is
known to be low in calories and high in Vitamin C.  In addition, it is
characterized by high consumer acceptability because of its distinctive
aroma and flavor.  Being rich in vitamins A and C, and high levels of
dietary fiber, guava as is acai is regarded as one of the "super
fruits".  Guava contains carotenoids and poly-phenols - the major
classes of antioxidant pigments.  In Hawaii, 90 % of the fruit processed
are harvested from the cultivar ‘Beaumont’ that are of the acid
type.  The guava puree process was developed in Hawaii and now used
throughout the world.  Firm-ripe fruits are delivered to the processor
usually in 30 to 40 lb lug boxes. The fruit can be extensively used to
make candies, preserves, jellies, jams, marmalades, and for juices. 
Pink guava can be used as the base of salted products such as sauces,
constituting a substitute for tomatoes.  Aseptic pink guava puree,
aseptic pink guava concentrate, aseptic white guava puree, frozen guava
essence, aseptic organic guava puree.  The guava puree is aseptically
processed, manufactured from highest quality fruits free of insects and
diseases.  Varieties of guava puree are available from Malaysia,
Ecuador, and India.  The white and pink guava puree is free from stone
cells.  Standard applications include juices, nectars, baby food and
jelly.  Guava concentrate is manufactured using mature fruit, free of
insects and diseases. The fruit is processed aseptically system through
cold extractor grinding, followed by an enzymatic deactivation,
evaporation, enzyme addition and puree concentration and sterilization. 
Both pink guava concentrate (Malaysia and Ecuador) and white guava
concentrate (India) are available.  Guava concentrate can be used in
beverages, ice cream, jams, jellies, sauces and cereal bars.  Guava
essence captures the fresh fruit aroma and flavor of the fruit by
extracting the volatile essence aromas from the pulp through
condensation.  The powerful sensory qualities of this guava essence make
it ideal for adding natural taste and aroma to beverages, snacks, frozen
treats, and confectionary.  It is also processed into a dehydrated
powder (prepared from dehydrated slices) and the yellow slightly
overripe fruits are preferred for puree.  Guava juice is produced either
from fresh fruits or from puree.  Guava nectar is prepared from puree,
clarified juice, or concentrate with sugar syrup, citric acid and other
flavoring agents.  Guava cheese is prepared from firm ripe fruits to
make fruit leathers.  The waste products from guava processing can be
used for functional fruit ingredients such as a source of lycopene.  It
is also a source of pectin used in other processes.  

Imbu Tropical Juice Products.

Imbu, which is commonly known as the Brazil plum, is native to northeast
Brazil.  This fruit has been described as perhaps the best flavored
among all of the Spondias species.  The round fruit is light yellow to
red in color, around 2-4 cm in size, and has a leathery shell. When
fully ripe the flesh is soft and juicy, with a sweet taste and distinct
aroma.  The fruit are sour if eaten before they are fully ripe.  This
fruit is of high importance to the people of northeastern Brazil, who
consume vast numbers of umbu during the fruiting season.  Imbu can be
eaten fresh or made into jams or other sweetened preserves like fruit
cheese.  The fruit is ideal for mixing with gooseberries or plums and is
used in fruit juices, jams and sorbets.  Imbu puree is produced from the
best quality fruit and is made from all natural ingredients.  All
processing of Umbu puree is done under the guidelines of good
manufacturing practices.  Imbu puree is free of any additives or
preservatives.  The puree can be used to make fruit juices, jellies and
sorbets.

Noni Puree and Juice Tropical Products.  

Noni is a small, flowering shrub native to the Pacific islands,
Polynesia, Asia, and Australia, and grows to a height of up to 10 feet
high, and the fruits are oval, medium 4 - 7cm, at first green, turning
light yellow or white when ripe.  The Noni fruit has many seeds.  Noni
pulp contains high vitamin C content and substantial amounts of niacin,
iron and potassium. Vit A, Ca and Na are present in moderate amounts. 
Noni juice is claimed to have healing properties and to be beneficial in
treatment of diabetes, heart disease, and cancer.  Noni puree is made
from the natural fruit of noni, which is carefully selected, washed,
disinfected, peeled, deseeded, ground into a smooth puree, and
aseptically packed.  Processing is carried out using modern technology
equipment and carefully defined parameters, looking after sanitary
conditions and processing standards are strictly defined by Good
Manufacturing Practices.  Noni puree can be successfully used in various
beverage applications.  Fruits are washed at the processing facility
before they ripen fully and turn soft. For juice production, the noni
fruits are held at ambient or room temperature for one to several days
to ripen before they are processed.  However, prompt processing for
juice is important, for if ripe fruits are allowed to sit for an
extended period, they begin attract unwanted fruit flies, rats and other
insects or pests.  For processing of noni fruits for powders or other
precuts, the fruits may be processed immediately, before they fully
ripen.  Unripe fruits are easier to work with some types of chopping and
drying equipment.

Starfruit Tropical Juice Products:

	Starfruit are classified into sweet and sour cultivars.  Sweet
cultivars are mainly for direct consumption or for nonfermented juice
making, whereas the sour cultivars are processed into preserves, jam,
jelly, canned fruit, fermented fruit juice, and sweetened nectar.  Juice
extraction is done by crushing and pressing with a juice yield above 60
%.  Sour starfruit cultivars must be fermented before use into nectar. 
All stasrfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively
throughout the Indian subcontinent, Southeast Asia and the West Indies. 
The ripened sticky pulp has a musky flavor and is sweet and sour due to
the sugars and the acid content.  It is an important ingredient in
Worcestershire sauce, some barbecue sauces and ketchups.  Tamarind
concentrate makes delicious chutneys, curries and can be added to soups,
marinades or sweets. It can also be used in desserts and sweetened
drinks.  The tamarind puree concentrate is mostly from Mexico.  The
manufacturing facility producing this concentrate operates under a
certified quality control system and HACCP regulations.  The puree has a
sweet, tangy taste and can be used for various food and beverage
applications.  In some countries, tamarind is processed for shipment to
large-scale processors by layering the pulp with sugar and covering it
with boiling sugar syrup.  There are also mechanical methods of
extracting pulp, including a tamarind dehuller.  Pulp is most often
stored by mixing with salt and storing in transparent containers.  Pulp
can be stored in a cool, dry area for 3 to 6 months.  Fresh fruit can be
stored for a few days in a refrigerator or freezer or packed in
high-density polyethylene bags in a dry place below 10 °C (50 °F) for
4 to 6 months.  Tamarind production is expanding.  Tamarind puree
concentrate can be used to make delicious chutneys, curries and can be
added to soups, barbecue sauces, ketchups, marinades or sweets. It can
also be used in desserts and beverages.

Table Olive Products:

	Olives grown in California are processed into black-ripe (99 %) or
California-style green and Spanish style green olives (< 1.0 %).  The
method used is pickling by adding an edible acid generally lactic or
acetic acid in the form of vinegar.  This acidification preserves the
olive without having to ferment them.  California style black olives can
be made from either fresh or stored olives.  The processing steps
include fist loading the olives into cement tanks of 10 – 20 ton (9 -
18 MT) capacity.  Water is added to the tanks and the olives are
subjected to two - six applications of lye (0.5 – 1.5 % sodium
hydroxide at temperature of 10° – 21°C.  Lye is removed by changing
the water at least twice daily.  Then the olives are stored in dilute
brine for 2 days, and only about 24 hours is needed to fix the color. 
Cured olives are sorted on a conveyor belt to remove those that are off
color.  Olives to be pitted are put through an automatic pitter, and
both are canned similarly.  A pH of 7.0 – 7.5 appears to be most
favorable.  Olives are packed by weight into cans.  After filling, brine
is added and the canned are heat processed to sterilize them. 
California-style green-ripe olives are also subjected to a lye solution.
 They are stored for two days in dilute brine, and then canned as the
black-ripe olives.  The Spanish style green olives are a minor industry
in California due to foreign competition.  They also receive a lye
treatment and are fermented in 50 – 180 gallon wood barrels.  The pH
for fermenting should be 3.8 or less and can take up to a year to
complete.  Pickled olives are destemmed and graded for size.  They are
usually placed in glass bottles.  Stuffed olives are made from pickled
and fermented green olives that are pitted and then stuffed with strips
of red pimento peppers that were preserved also in heavy brine.  Almonds
and small onions are sometimes used.  The stuffed olives are fermented
for several weeks and then processed like Spanish-style pickled green
olives.  The Greek-style natural olives are made from olives that are
purple or black and placed in 1 – 20 ton (9 – 18 MT) containers that
are covered with brine for fermentation.  No lye treatment is used for
these green olives.   There are five main trade types for processed
olives.  These include green olives in brine; olives turning color in
brine; black olive in brine; black olive in dry salt; and other types
like split olives.  There are eight styles of olives in trade.  These
include: whole olive with pit, whole olives without pit; whole stuffed
olives; halved cut olives; quartered into four parts, sliced olives of
uniform thickness, chopped or minced, and broken olives.  Olive size
counts have a wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400
– 450/kg).  Plantings are high density with 400 trees/A (988 trees/ha)
with compact varieties ranging up to 900 tree/A (12,223 trees/ha). 

Olive Oil Processing:

	In California, there are 13 processing mills for olive oil ( Sibbett,
2004) ranging from 4,000 – 100,000 gallons (14 to 345 MT).  Production
in 2002 - 2003 was over 400,000 gallons.  Cultural practices for olive
oil production and table olives are the same, especially pruning,
fertilization, irrigation, pest, and disease controls.  The main
differences are in the use of different cultivars and harvesting.  Table
olive cultivars usually have lower oil content and are usually larger. 
Some cultivars like Mission and Picual are dual-purpose varieties.  The
Manzanillo table olive is known for its high oil quality.  In oil olives
fruit thinning is not practiced.  Table olives are harvested at the
green-ripe stage, while oil olives are harvested at a more mature stage,
and are better adapted to mechanical harvesting than table olives.  Oil
olives are usually harvested at the purple skin-green flesh stage in
November – January.  High quality virgin olive oil is usually made
from varietal blends.  Most cultivars range from 10 – 35 % fresh
weight at full maturity.  Cultivar production of oil content gallons/ton
range from 10 - 20 in cultivar ‘Sevillano’ to up to 55 gal/ton in
‘Picudo’ or ‘Mission’.   Olives for oil should be moved from the
field to the processor immediately.  Olive oil takes on odors, flavors
rapidly so the mill must be kept clean, and odor free.  The first
washing is to remove foreign material that could damage the machinery
like sticks, rocks, and leaves.  Only olives harvested from the ground
require removal of residues and must be washed.  The olives are milled
(crushed) to release the oil from extraction.  Four types of mills that
are used to crush olives are stone mills, hammer mills, disc mills and a
pitter mill to remove the pits.  The oil paste is then mixed called
malaxation slowly to prepare the paste for oil separation from the
pomace.  It is stirred for 20 to 90 minutes.  The next step is to
extract the oil from the paste and fruit water.  Pressing with pressure
is the traditional method but is labor intensive.  The oil quality may
be superior or very defective if fermentation occurs.  The sinola
process has stainless steel blades, which the oil adheres, and drips off
and has no pressure and produces high quality oil.  A centrifugal
decanter can also be used and spins up to 3,000 rotations/minute to
remove the oil.  The waste is processed as a dry and the wastewater they
are left to decompose in the field.   The pits can be used as a fuel by
burning since they are hard to decompose.  Pit less pulp has been fed to
livestock, but is an insignificant feed in California.  The kg of waste
from the process varies from 350 to 800 kg of solid waste/MT of olives. 
The kg of wastewater from the process varies from 250 to 1,200 kg of
solid waste/MT of olives.  Premium quality oils are stored in stainless
steel containers and maintained at a temperature of 59° and 65° F
(15° to 18°C).  After processing, the oil is stored in bulk for 1 –
3 months to allow for settling out particulate matter and excess water. 
Olive oil is filtered at the time of bottling.  Olive oil consists of 98
% lipids and 2 % unsaponifiable volatiles, polyphenols, pigments,
aromas, and flavenoids.  The California Olive Oil Council has adopted
the international olive oil standards.  There are nine grades of olive
oil.  See also the Marketing Standards Section of this analysis.  These
are extra-virgin, virgin, ordinary virgin, virgin lamp oil, refined,
olive oil blends, crude olive pomace oil, refined olive pomace oil, and
olive pomace oil.  There are several U.S. grade standards for olive oil
and olive-pomace oil.  There are four types of olive oil described and
include virgin olive oils, olive oil, refined olive oil, and crude
olive-pomace oil.   The hierarchy for grades of virgin olive oil is
extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit
for human consumption (lampante virgin olive oil).  Lampante virgin
olive oil is the lowest quality among the virgin olive oils and must be
refined before consumption.  U.S. Extra Virgin Olive Oil is virgin olive
oil, which has excellent flavor and odor, and free fatty acid content
expressed as oleic acid of not more than 0.8 g per 100g.  U.S. Virgin
Olive Oil is virgin olive oil, which has reasonably good flavor and odor
and excellent flavor and odor, and free fatty acid content expressed as
oleic acid not more than 2.0 g per 100g.  U.S. Virgin Olive Oil not fit
for human consumption without further processing is sometimes referred
to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has
poor flavor and odor and free fatty acid content expressed as oleic acid
of more than 2.0 g per 100g.  It is intended for refining or for
purposes other than food use.  U.S. Olive Oil is the oil consisting of a
blend of olive oil and virgin olive oil fit for human consumption
without further consumption.  It has a free fatty acid content expressed
as oleic acid not more than 1.0 g per 100g.  U.S. Refined Olive Oil is
the olive oil obtained from virgin olive oil by refining techniques that
do not lead to alteration in the initial glyceridic structure.  It has a
free fatty acid content expressed, as oleic acid not more than 0.3 g per
100g, is flavorless and odorless.  The Olive- pomace Oils hierarchy from
lowest to highest is olive-pomace oil, refined olive-pomace oil and
crude olive-pomace oil.  Crude olive-pomace oil has the lowest quality
among the olive-pomace oil s and must be refined before consumption. 
Olive-pomace cannot be labeled as olive oil.  The U.S. Olive-pomace Oil
is the oil comprising a blend of refined olive-pomace olive and virgin
olive oils for human consumption without further processing.  It has a
free fatty acid content expressed as oleic acid not more than 1.0 g per
100g.  U.S. Refined Olive-pomace Oil is oil obtained by refining methods
that do not lead to changes in the glyceredic structure. It has a free
fatty acid content expressed as oleic acid not more than 0.3 g per 100g.
 U.S. Crude Olive-pomace Oil does not meet the other olive-pomace
requirements and is intended for food use or purposes other than food
uses. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Tropical and Subtropical Fruit – Edible Peel Group
(see Table 25).

	The raw agricultural commodities (RAC) for the proposed Tropical and
subtropical fruit – edible peel crop group are similar (Table 25). 
Only fig requires a processed commodity for dried fig and olive requires
refined oil, and there are no livestock feed commodities associated with
these proposed tropical and subtropical fruit edible peel commodities.  

Table 25.  Tropical and Subtropical Fruit – Edible Peel Portion
Analyzed for the Raw Agricultural Commodity (RAC) and the Processed
Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893.
Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule),
and Table 1 Raw Agricultural and Processed Commodities Derived from
Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F) 

Tropical and Subtropical Fruit – Edible Peel Group

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

See fig and olive.

Fig

Analyze the whole commodity after removing stems and stones but residue
is calculated and expressed on the whole fruit similar to Codex MRL.

Dried fig.

Olive

Analyze the whole commodity after removing the pit and discarding stems.


Refined oil.





	Other uses for the specific tropical and subtropical edible peel
commodities are discussed under the section of this report for the
preparation, cooking methods, uses, and marketing standards for the
proposed members of the Tropical and Subtropical Fruit Group.

LIVESTOCK FEED ITEMS: 

	There are no significant animal feed items associated with the proposed
Tropical and Subtropical Fruit Group 23 – Edible Peel (Table 25).  

CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE PEEL:

	The members of the Tropical and subtropical fruit - edible peel
proposed group are not rotated because of their long productive life
spans at the same location and most orchards or plantations are
maintained at the same location for greater than 10 years (Schneider,
1998).  The HED Chemistry Branch (Schneider, 1998a) has previously
determined that crop rotation studies will not be required for the
following commodities avocado, banana, date, fig, guava, mango, olive,
papaya, passionfruit, pineapple, and plantain.  Only date, fig, guava,
and olive have edible peels.

	Several crops such as figs require several years to develop and mature
before they produce their first commercially available crop.  Therefore,
the length of time that it takes to establish a crop before it is mature
enough to produce a crop, and the expected length of time the crop
produces a profitable marketable commodity will determine if a crop
rotation study is required.  Table 26 lists specific tropical fruit
commodities, whether the crop is rotated, and reasons for the decision. 


TABLE 26.  DETERMINATION OF TROPICAL AND SUBTOPICAL EDIBLE PEEL
COMMODITIES WHOSE CULTURAL PRACTICES DO NOT NORMALLY INCLUDE CROP
ROTATIONS. 

TROPICAL FRUIT- EDIBLE PEEL COMMODITY	CROP ROTATED (Y/N) 	NOTES

Date	N 	The date palm is planted for fruit production at spacing 30 by
30 ft. and after several years attains heights at maturity (75 to 100
ft). The first crop is usually obtained between 5 to 8 years.  

Fig	N 	Culture in orchard similar to stone fruits like the peach. 
Commercial bearing starts about 7 years of age.  

Guava	N	Guava trees are productive for > 15 years. 

Olive	N	Olive trees reach a height of 25 ft., bear fruit at 8 years,
reach peak production in 12 to 20 years, and are known to produce fruit
40 to 50 years before declining in Californai.



PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT CROPS: 
(Developed from USDA Crop Profiles from CA , FL, and HI Extension
Bulletins, Ploetz, 2003, and Research Literature).  

Several common pest problems occur among the tropical fruits.  The most
important pest problems associated with this group of commodities are
insect and plant diseases, including various postharvest diseases. 
Weeds common to humid climate orchards affect tropical fruit orchards. 
Because tropical fruits are grown under hot and humid conditions, fugal
problems are common.  Insect pests are not controlled by cold
conditions.  This discussion tries to emphasize pest problems in U.S.
growing regions.  The following tables provide lists of important
insects, diseases, viruses, weeds and vertebrate pest problems of the
tropical fruits.  Many of the pests’ problems are common to all
tropical fruits such as fruit rots, leaf and fruit borers, and
nematodes.  Availability of a similar set of pest control options for
the Tropical fruit edible peel group would be useful in promoting
integrated pest management (IPM) strategies to reduce the need for
multiple applications and to avoid pesticide resistance problems.  Some
of the pests affect the external appearance of the fruit some from
damage by feeding on the leaves or buds, and some by reducing
postharvest keeping qualities. Weeds can reduce plant growth
significantly, and also harbor insect, disease and nematodes hosts such
as chickweed, dandelion, and mustards and provide protection for
vertebrate pests, as well as compete for nutrients and moisture.

Specific Pest Problems for Some of the Tropical and Subtropical Edible
Peel Fruits are discussed below:

Acerola:

	Acerola has several pests’ problems in Florida.  The pest is acerola
weevil and its damage peaks from June through September.  The larvae
damage leaves and floral parts and will reduce yield, fruit quality, and
tree vigor.  Caribbean fruit fly and scales are also pest problems.
Major problem for successful cultivation is to control the root
nematode.  Anthracnose and leaf spot occur in Florida.  

Bignay:

	In Florida algae leaf spot, mealybug, sooty mold, and scale insects are
pests that attack the fruit and foliage. 

Carob:

	The carob moth is a serious problem by larvae boring into the pods. 
Scale insects are also problem pests in California.  Ground squirrels
feed on plants less than two years old.  Pocket gophers feed on the
roots and rabbits and deer graze on the young trees. 

Cashew Apple Pest Problems:

There is no specific information on pest problems of cashew in south
Florida, but in those areas of the tropics where there is extensive
experience growing cashew, important pests have included various insect
borers (larval stages of beetles and moths), insects that destroy
flowers or foliage (beetles, caterpillars, thrips and mirids) and those
that attack fruit (plant bugs, beetles and caterpillars).  The crop
should be monitored periodically for pests.  Some of the major plant
diseases of the cashew trees can be\avoided by planting trees in full
sun, where the flowers, leaves, and fruit dry off quickly after rainfall
and not to apply irrigation water to the foliage, flowers, and fruit,
and to monitor the tree for disease problems during the flowering and
fruiting season.  Major plant diseases include powdery mildew and
anthracnose.  Both these fungal pathogens attack newly emerging
panicles, flowers, and young fruit.  Successful chemical control of
diseases caused by fungi requires that all susceptible parts of the
plant be thoroughly coated with the fungicide before infection occurs. 
Sprays applied after infection (which occurs from several days to months
before the disease is evident) will not stop disease development. 
Sprays must be re-applied as new tissues become exposed by growth, and
as spray, residues are reduced by weathering.  A successful program
depends on use of the right amount of a recommended fungicide, timely
applications before infection is most likely to occur, and thorough
coverage of susceptible plant parts.  The Phytophthora root rot
(Phytophthora spp.) is a fungus that attacks the roots, causing nutrient
deficiencies (chlorosis), wilting, leaf drop, and stem dieback and tree
death.  Cashew trees should not be planted in poorly drained soils or
areas subject to flooding.  The most important disease of cashew in
Florida is anthracnose (Colletotrichum gloeosporioides) that attacks
flowers, young fruits, leaves and twigs.  It also appears as a storage
disease of mature fruits.  Symptoms may appear as black or
reddish-brown, slightly sunken lesions of irregular shape, which
gradually enlarge and cause blossom blight, leaf spotting, fruit
staining, and fruit rot.  Disease development is encouraged by rains or
heavy dews. Powdery mildew fungus attacks leaves, flowers and young
fruits during the dry spring weather. Infected tissues are covered with
the whitish, powdery growth of the fungus.  Lesions develop along the
midribs or undersides of leaves and become dark brown and greasy-looking
as leaves mature.  Severe infections destroy flowering panicles and
cause failure of fruit set and defoliation of trees.  Algae spot
(Cephaleuros sp.) is a parasitic algae that attacks leaves and stems. 
Symptoms begin as circular green-gray spots, which then turn rust red,
indicating sporulation.  Stem infection appears similar but can lead to
bark cankers and thickening and stem death. 

Cattley guava:

	The cattley guava pest problems include greenhouse thrips and the
Caribbean fruit fly.  Bids eat the ripe fruit.

Date Pest Problems:

	Dates have relatively few plant diseases, but they may have a
significant impact on fruit production and include fusarium wiltblack
scorch, black scorch, alternaria fruit rot, and graphiola leaf spot. 
Fruit rots caused by fungus can cause losses ranging from 10 – 40 % of
the crop.  Black scorch and diplodia disease attack leaves and stunt
growth.  California the most important vertebrate pest is the gopher,
while ground squirrels and rats are occasionally pests.  Important date
insect pests are listed in Table 27. 

Table: 27.  Date Insect Pests (University of California Crop Profile,
University California Publication 3498):

Insect  Pests	Notes

Banks’ grass mite	The Banks grass mite causes direct damage to dates
by feeding on green, immature fruit, resulting in a hardened, shriveled
and cracked fruit.  Late-season feeding causes rasping marks or bronzing
on the fruit surface.  This causes the fruit to be downgraded or culled.
 It is believed that a single female lands on a date bunch and initiates
a colony.  Colonies produce a heavy webbing while feeding and damaging
the developing fruit.  Dust is collected in the webbing creating an
environment that retards natural control, makes it difficult to attain
adequate miticide coverage, and is optimal for population growth.  The
colony reproduces at a rapid rate of up to a generation every seven
days. 

Carob moth and Raisin moth	The carob moth first appeared in the
Coachella Valley of California in 1982.  Larvae cause damage by feeding
in the fruit, leaving frass and webbing behind.  Damaged dates have to
be culled.  Dates are most susceptible to infestation late in the season
(August to November).  Summer rains increase insect pressure as the
higher humidity causes fungi to grow on the surface of the fruit, which
attracts the moths.  The variety ‘Deglet Noors’ is heavily attacked
by the carob moth, although most other varieties are also attacked.  
The raisin moth while a field pest causes same damage as the carob moth.

Nutidulid beetles	Nutidulid beetles, also known as dried fruit beetles,
cause damage to dates by direct feeding and by vectoring fungal spores. 
Dates are most susceptible to beetle infestation late in the season when
the fruit is ripening.  Summer rains cause the beetles to attack the
fruit earlier in the season.  The valuable variety ‘Medjools’ is
most likely to suffer heavy infestation.



Fig:

	Figs have over 25 plant disease problems.  Many occur in California fig
growing areas.  These diseases include fruit (anthracnose, aspergillus
mold, botrytis, phythphora fruit rot,  ) stems (bacterial canker, fig
canker), leaves (fig leaf rust) and root rots (armillaria root rot, fig
root rot).  Nematodes such as root rot nematode are a problem to the
figs.  

Guava:

Guava has several destructive plant diseases that include foliar types
such as bacterial disease and mites, and to the fruit such as
Anthracnose and rust, Pestallotiopsis, and Phytophthora fruit rot: soil
diseases such as damping off and guava wilt disease.  Nematodes in 16
genera can stunt plants and reduce yields.  

Jaboticaba:

	In Florida, raccoons and opossums eat the fallen fruit.  Birds are also
pests by eating ripe fruit.  Rusts can attack the flowers and fruits. 

Jambolan:

	In Florida, some of the trees are attacked by scale insects; Algal leaf
spot, anthracnose, mushroom root rot, and whitefly attack the tree.  

Karanda:

	In Florida diseases such as algal leaf spot, green scurf, twig dieback,
and stem canker have neem recorded as pests.

Olive:

	The olive fly (Bactrocera oleae) whose larvae feeds on fruit pulp is a
serious threat to the California olive industry and needs IPM programs
developed to control the problem.  Other areas have caused losses of 80
% of oil value and 100 % of some table cultivars.  Other insect problems
include black scale and other scale insects, which feeds on leaves and
twigs as well as thrips, which feed on leaves, shoots, and fruit. 
Olives also suffer from nematode problems (root lesion, root knot) that
affect the roots.  Plant diseases in California include olive knot
(Pseudomonas syringae) and it forms galls on twigs and branches that
cause defoliation and death of twigs.  Olive leaf spot also called
peacock spot (Phytophora spp.) attacks leaves, fruit, and stems. 
Verticillum wilt is caused by a soilborne fungus and kills many trees
each year.  Weed problems in olives include many annual and perennial
grasses and broadleaf weeds such as Johnsongrass, wild oats, chickweed,
and bindweed.  Weeds in the olive orchard must be controlled to prevent
problems such as competing for water, nutrients, and sunlight, as well
as hindering harvest   Weeds also provide overwintering sites for
rodents, snakes, insects, and viral vectors.  

Otaheite gooseberry:

	In Florida, the crop is prone to attack by the phyllanthus caterpillar,
which eats bark and young leaves causing defoliation. 

Persimmon, Japanese:

	The Japanese persimmon has insect pests such as thrips, fruit flies,
and mites.    Diseases include root rots, wilts, leaf spot, and
anthracnose.

Purple mombin:

	In Florida the ripe fruits are infested by fruit flies and the foliage
is susceptible to spot anthracnose (Sphaceloma spondiadis).

Starfruit:

	Many insect pests and plant diseases affect starfruit.  In Florida
stinkbugs, squash bugs, thrips, leaf miners, and soft brown scales. 
Weevils can damage roots and cause dieback.  Plant disease re divided
into foliar and canopy diseases (algal disease, Cercospera leaf spots,
pink disease leaf spots), diseases that affect the fruit (anthracnose,
alternaria black spot, aspergillus fruit rot, black rot, fruit,
diplodia, ceratocystis fruit rot, cladosporium spot, dothiorella rot,
fusarium fruit rot, phomopsis rot, sooty blotch), root diseases
(Phythium root rot, white root disease and Phytophora root rot).  

Surinam cherry:

	The Surinam cherry is attacked by fruit flies, leaf spot; thread
blight, anthracnose, and various root rots in Florida.  

Tamarind:

	Scale insects, grubs, and mealybugs are insect pests on tamarind and
affect the leaves, roots, or fruits.  Bacterial leaf spots may affect
the crop.  Nematodes affect the roots of older trees.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE TROPICAL AND SUBTROPICAL
FRUITS - EDIBLE PEEL:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The tropical and subtropical fruit –
edible peel commodities fit into four categories: Category I, III, IV,
and V and are based on their potential exposure to pesticides.  The
majority of the tropical and subtropical fruits – edible peel
(ambarella, fig, imbe, natal plum, jaboticaba, olive, and sea grape) are
in Category IV.  Category I fruit include breadnut, persimmon, and
tamarind and they have a minimum exposure of the edible portion to
direct contact with pesticides, since the peel is discarded when
processed for juice.  Category III fruits such as carob, feijoa and
guava have moderate exposure of the edible parts to applied pesticides
and the peel, which usually discarded in processing.  Category IV have
increased exposure of medium to small edible parts to pesticide residues
as compared to Category III and the fruit peel is usually eaten and can
be pressed for juice.  Category V also has several commodities such as
acerola, date and jujube and have maximum exposure of edible parts to
pesticide residues due to large surface in proportion to weight and peel
is also consumed or in contact during juice extraction.  

	The proposed representative commodities are placed into either Category
III (guava), IV (fig and olive), and V (date).  Therefore, the
categories that have the maximum exposure to pesticide residues are well
covered by the representative commodities.  Therefore, we expect that
all proposed members of the tropical and subtropical edible peel fruit
group will have similar residue levels based on similarities of the raw
agricultural commodities (RAC’s), cultural practices, pest problems,
and exposure to pesticide sprays.  The proposed representative
commodities also cover over 99% of the total tropical fruit edible peel
production areas in the U.S., and they tend to be an equal or more
conservative estimate of tolerances and potential residues.  

The commodity definitions [40CFR 180.1(g)] for guava has been successful
in establishing 18 tolerances for guava, acerola, feijoa, jaboticaba,
passionfruit, starfruit, and wax jambu (Table 28).  With the exception
of chlorantraniliprole and pyriproxyfen all tolerances for olive the
proposed representative commodity for crop subgroup 23  A are similar
(Table 27).  Tolerances for olives in the US are higher than those
established in the EU (USDA FAS MRLdatabase ).  The representative
commodities for proposed crop subgroup 23B are fig and guava and for the
US they have identical tolerances except for three pesticides (Table
28).  These are pyriproxyfen in which fig is 0.3 ppm and guava is 0.1
ppm, and spinetoram and spinosad are both 0.1 ppm for fig and 0.3 ppm
for guava.  Thus, having both fig and guava as representative
commodities for this subgroup which also covers feijoa, jaboticaba,
persimmon (Table 29), starfruit surinam cherry, and tamarind (Table 30)
well.  Generally, the U.S. tolerances are higher than the EU tolerances
which maybe due to different use patterns.  Based on existing tolerances
in 40 CFR and the USDA FAS MRLdatabase, a comparison of tolerances for
fig, the proposed representative commodity for crop subgroup 23C is
listed in Table 31for the U.S., Codex MRL’s, and the European Union
(EU).  The US tolerances are generally higher than those in the EU and
one for Codex is hezythiazox is higher in Codex at 2 ppm vs the US at 1
ppm.  The U.S. and EU have similar date tolerances for oxyfluorfen at
0.05 ppm.

Table 27. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Olive, Acerola, and Wax Jambu.  (FASonline: 
mrldatabase.com; tolerances as of November 5, 2010, NG, August 3, 2012)

	

Olive (ppm) (Proposed Representative Crop; Small Fruits, Subgroup 23A)	

Acerola (ppm) (Proposed Member Crop; Small Fruits, Subgroup 23A)	

Wax Jambu (ppm) (Proposed Member Crop; Small Fruits, Subgroup 23A)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

1-Naphthaleneacetamide	0.7	--	0.05	--	--	--	--	--	--

1-Naphthaleneacetic acid	0.7	--	0.05	--	--	--	--	--	--

Azoxystrobin	--	--	--	2	--	--	2	--	--

Bifenazate	--	--	--	0.9	--	--	0.9	--	--

Buprofezin	3.5	5	2	0.3	--	--	0.3	--	--

Carbaryl	10	30	5	--	--	--	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	--	0.1	--	--

Chlorantraniliprole	4	--	0.01	2	--	--	4	--	--

Diuron	1	--	0.2	--	--	--	--	--	--

Fenpropathrin	5	--	0.01	--	--	--	--	--	--

Glyphosate	0.2	--	1	0.2	--	--	0.2	--	--

Imidacloprid	--	--	--	1	--	--	1	--	--

Methidathion	0.05	1	1	--	--	--	--	--	--

Methoxyfenozide	--	--	--	0.4	--	--	0.4	--	--

Oryzalin	0.05	--	0.01	--	--	--	--	--	--

Oxyfluorfen	0.05	--	1	--	--	--	--	--	--

Paraquat dichloride	0.05	0.1	0.02	0.05	--	--	--	--	--

Pendimethalin	0.1	--	0.05	--	--	--	--	--	--

Pyriproxyfen	1	--	0.05	0.1	--	--	0.1	--	--

Simazine	0.2	--	0.1	--	--	--	--	--	--

Spinetoram	--	--	--	0.3	--	--	0.3	--	--

Spinosad	--	--	--	1.5	--	--	0.3	--	--



Table 28. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Fig, Guava, and Ambarella. (FASonline: mrldatabase.com;
tolerances, November 5, 2010, and NG, August 3, 2012).

	Fig (ppm) (Proposed Representative Crop; Medium To Large Fruits,
Subgroup 23B)	Guava (ppm) (Proposed Representative Crop; Medium To Large
Fruits, Subgroup 23B)	Ambarella (ppm) (Proposed Member Crop; Medium To
Large Fruits, Subgroup 23B)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Atrazine	--	--	--	0.05	--	0.05	--	--	--

Azoxystrobin	--	--	--	2	--	0.05	--	--	--

Bifenazate	--	--	--	0.9	--	0.01	--	--	--

Buprofezin	--	--	--	0.3	--	0.05	--	--	--

Carfentrazone-ethyl	0.1	--	0.01	0.1	--	0.01	--	--	--

Chlorantraniliprole	4.0	--	0.01	4	--	0.01	--	--	--

Chlorpyrifos	0.01	--	0.05	--	--	--	--	--	--

Clothianidin	0.05	--	0.02	--	--	--	--	--	--

d-Phenothrin	0.01	--	0.05	--	--	--	--	--	--

Diazinon	0.5	--	0.01	--	--	--	--	--	--

Forchlfenuron	0.01	--	0.05	--	--	--	--	--	--

Glyphosate	0.2	--	0.1	0.2	--	0.1	0.2	--	--

Imidacloprid	--	--	--	1	--	0.05	--	--	--

Malathion	8	--	0.02	8	--	0.02	--	--	--

Maneb	7	--	0.05	--	--	--	--	--	--

Methoxyfenozide	--	--	--	0.4	--	0.02	--	--	--

Oryzalin	0.05	--	0.01	0.05	--	0.01	--	--	--

Oxyfluorfen	0.05	--	0.05	0.05	--	0.05	--	--	--

Paraquat dichloride	0.05	--	0.02	0.05	0.01	0.02	--	--	--

Piperonyl butoxide	8	--	--	8	--	--	--	--	--

Propylene chlorohydrin	3	--	--	--	--	--	--	--	--

Propylene oxide	3	--	--	--	--	--	--	--	--

Pyrethrins	1	--	1	1	--	1	--	--	--

Pyriproxyfen	0.3	--	0.05	0.1	--	0.05	--	--	--

Spinetoram	0.1	--	0.05	0.3	--	0.05	--	--	--

Spinosad	0.1	--	0.02	0.3	--	0.02	--	--	--

Sulfur dioxide	10	--	--	--	--	--	--	--	--



Table 29. Tolerances established on Tropical and Subtropical Fruits
Edible Peel  for Feijoa, Jaboticaba, and Persimmon. (FASonline: 
mrldatabase.com; tolerances as of November 5, 2010, , and NG, August 3,
2012).

	

Feijoa (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup
23B)	

Jaboticaba (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup
23B)	

Persimmon (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup
23B)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Azoxystrobin	2	--	--	2	--	--	2	--	0.05

Bifenazate	0.9	--	--	0.9	--	--	--	--	--

Buprofezin	0.3	--	--	0.3	--	--	--	--	--

Carfentrazone-ethyl	0.1	--	--	0.1	--	--	0.1	--	0.01

Chlorantraniliprole	4	--	--	2	--	--	4	--	0.01

Chlorothalonil	--	--	--	--	--	--	1.5	--	0.01

Clofentezine	--	--	--	--	--	--	0.05	--	0.02

d-Phenothrin	--	--	--	--	--	--	0.01	--	0.05

Glyphosate	0.2	--	--	0.2	--	--	0.2	--	0.1

Imidacloprid	1	--	--	1	--	--	3	--	0.05

Methoxyfenozide	0.4	--	--	0.4	--	--	--	--	--

Napropamide	--	--	--	--	--	--	0.1	--	0.05

Oxyfluorfen	0.05	--	--	--	--	--	0.05	--	0.05

Paraquat dichloride	--	--	--	--	--	--	0.05	--	0.02

Phosphine	--	--	--	--	--	--	0.01	--	0.05

Pyriproxyfen	0.1	--	--	0.1	--	--	--	--	--

Spinetoram	0.3	--	--	0.3	--	--	--	--	--

Spinosad	0.05	--	--	0.3	--	--	--	--	--



Table 30. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Starfruit, Surinam Cherry, and Tamarind. (FASonline: 
mrldatabase.com; tolerances as of November 5, 2010, , and NG, August 3,
2012). 

	Starfruit (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup
23B)	Surinam Cherry (ppm) (Proposed Member Crop; Medium To Large Fruits,
Subgroup 23B)	Tamarind (ppm) (Proposed Member Crop; Medium To Large
Fruits, Subgroup 23B)

Compound	US	Codex	EU	US	Codex	EU	US	Codex	EU

Azoxystrobin	2	--	--	--	--	--	2	--	0.1

Bifenazate	0.9	--	--	--	--	--	--	--	--

Buprofezin	0.3	--	--	--	--	--	--	--	--

Carfentrazone-ethyl	0.1	--	--	--	--	--	--	--	--

Chlorantraniliprole	4	--	--	--	--	--	--	--	--

Chlorothalonil	3	--	--	--	--	--	--	--	--

Fludioxonil	10	--	--	--	--	--	--	--	--

Glyphosate	0.2	--	--	0.2	--	0.1	0.2	--	0.1

Imidacloprid	1	--	--	--	--	--	--	--	--

Metalaxyl-M	0.2	--	--	--	--	--	--	--	--

Methidathion	0.1	--	--	--	--	--	--	--	--

Methoxyfenozide	0.4	--	--	--	--	--	--	--	--

Pyriproxyfen	0.1	--	--	--	--	--	--	--	--

Spinetoram	0.3	--	--	--	--	--	--	--	--

Spinosad	0.3	--	--	--	--	--	--	--	--



Table 31. Tolerances established on Tropical and Subtropical Fruits
Edible Peel for Date.

 (FASonline:  mrldatabase.com; tolerances as of November 5, 2010, 

and NG, August 3, 2012). 

 	Date (ppm) (Proposed Representative Crop; Palm Fruits, Subgroup 23C)

Compound	US	Codex	EU

Carfentrazone-ethyl*	0.1	--	0.01

Glyphosate*	0.2	--	0.1

Hexythiazox*	1.0	2	0.5

Malathion*	8.0	--	0.02

Oxyfluorfen	 0.05	--	0.05

Phosphine*	0.1	--	0.05

Pyriproxyfen	0.3	--	0.05

Spinetoram	0.1	--	0.05

Spinosad	0.1	--	0.02

*Tolerance is for date, dried fruit.

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE PROPOSED TROPICAL AND
SUBTROPICAL EDIBLE PEEL CROP GROUP 23 AND COMPARISON OF EPA CROP
PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural
Census shows that the new Tropical and Subtropical Fruit – Edible Peel
Crop Group 23 will not require additional field trials because the
acreage for the representative commodities (date, fig, guava, and olive)
have not significantly changed from the 1991 data used in the current
field trial guidelines (EPA OPPTS 860.1500).  Currently, since there is
no crop group the individual edible peel commodities listed in the OPPTS
860.1500 residue field trial guidelines are acerola, carob bean, date,
fig, guava, olive, and starfruit.  For date and fig the
registrant/petitioner has the option of doing 3 trials with two treated
sample (1X rate) per trial with four treated samples or 2 trials with
four treated samples (two at 1X rate, two at 2X rate per trial.  If a
crop group tolerance is being pursued the number of field trials for the
individual commodities date, fig, guava, and olive is 9 – 11 depending
which field trial sampling scenario is followed (Table 32).  

Table 32.  Current Required Number of Field Trials for Tropical and
Subtropical Fruit Commodities (OPPTS 860.1500, Table 2). 

Representative Commodity	Number of Field Trials for Commodities if Not
Part of the Crop Group	Number of Field Trials for Commodities as Part of
the Crop Group

Acerola	 1	-

Carob bean	 3 in current guidelines	-

Date**	 3 or 2*	3 or 2*

Fig**	 3 or 2*	3 or 2*

Guava**	 2	2

Olive**	 3	3

Starfruit	 2	-

Total	 15 - 17*	9 - 11

*Attachment 7. Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.  Originally no
representative commodities.  For date and fig the registrant/petitioner
has the option of doing 3 trials with two treated sample (1X rate) per
trial with four treated samples or 2 trials with four treated samples
(two at 1X rate, two at 2X rate per trial.

** The proposed representative commodities are date, fig, guava, and
olive.  

For two of the three subgroups being recommended by HED, there is only
one representative commodity.  Therefore, the 25 % reduction in field
trials does not apply.  Crop subgroup 23B has two representative
commodities (Guava and fig and will have no reduction in the number of
field trials since they are already at the minimum field trial number.

Table 33.  Number of Field Trials for Tropical and Subtropical Fruit –
Edible Peel Commodities to Establish the  Subtropical, Small Fruit,
Edible Peel Subgroup 23; Tropical and Subtropical, Medium to Large
Fruit, Edible Peel Subgroup 23B, and the  Tropical and Subtropical Palm
Fruit, Edible Peel Subgroup 23C, Respectively (OPPTS 860.1500).

Representative Commodity	Subtropical, Small Fruit, Edible Peel Subgroup
23A 	Tropical and Subtropical, Medium to Large Fruit, Edible Peel
Subgroup 23B	Tropical and Subtropical Palm Fruit, Edible Peel Subgroup
23C

Olive	3	-	-

Fig	-	3 or 2*	-

Guava	-	2	-

Date	-	-	3 or 2*

Total	3	4 or 5*	3 or 2*

*Attachment 7. Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.  For date and
fig the registrant/petitioner has the option of doing 3 trials with two
treated sample (1x rate) per trial with four treated samples or 2 trials
with four treated samples (two at 1x rate, two at 2x rate per trial.

The EPA crop production regions for residue field trials suggested
distribution of the tropical and subtropical fruit – edible peel
representative commodities that are based on current EPA Guidelines
(OPPTR 860.1500) shows that date, fig, and olive are only grown in EPA
Region 10 and guava in EPA Region 13.

	There are no specific production data in the U.S. for the following
commodities:  Açaí; African plum; almondette; appleberry; arazá;
Bacaba palm; bacaba-de-leque; borojo, breadnut; cabeluda; cajou,;
carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive,
black; Chinese olive, white; Chirauli-nut; Ciruela verde; Davidson’s
plum; desert date; Doum palm coconut; ffragrant Manjack; gooseberry,
Abyssinian; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum;
Kakadu plum; Marian plum; mombin, Malayan; monkeyfruit:; Mountain
cherry; Patauá: peach palm; rambai; rumberry; Sete-capotes; silver
aspen; water apple, and water berry.  Most of these crops would be
adapted to EPA Residue Field Trial Regions3, 10, or 13 and include
Hawaii.

Efforts to update the NAFTA regions were initiated in 2009.  Any future
conflict in testing between regions can generally be resolved by having
the ChemSAC review, the test protocol regions before residue trials are
initiated and any differences can be resolved by input from the
International Crop Grouping Consulting Committee (ICGCC) and reviews by
Canada, PMRA.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 34 Comparisons of Tropical and
Subtropical – Edible Peel Crop Groups:  Codex (005) and EPA (23). 
(Data prepared by Dr’s. Yuen-Shaung NG, Dr. Bernard A. Schneider, US
EPA and Bill Barney, USDA IR-4, 2007, 2012).

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The proposed
EPA crop group for Tropical and subtropical fruit group – edible peel
is very similar to the corresponding Codex Assorted tropical and
sub-tropical fruit group – edible peel.  The Codex Group 005, Assorted
tropical and subtropical fruit group – edible peel (Crop Group 005),
consists of twenty-eight commodities Table 34).  Most of the Codex
commodities are the same as those proposed by USDA IR-4 in this petition
with certain exceptions.  Kumquat (0289) and limequat (FT2324) are
included in this Codex group but EPA has kumquat and limequat as part of
the revised Citrus fruit group 10-10, since they are citrus fruits or a
citrus fruit hybrids in the case of limequat..  Carambola is called
starfruit in the U.S.  Tree tomato (FT0312) is now included in the EPA
Fruiting vegetable crop group 8-10.  There are five commodities proposed
in the U.S. not yet in the Codex classification and these are agritos,
cambuca, otaheite gooseberry, yellow mombin, and black persimmon.  In
addition, Codex has feijoa in its inedible peel tropical and
sub-tropical inedible peel group while the US has its documented ad an
edible peel fruit.  A revision of the Codex Classification is underway
with consideration to include adding new commodities, creating
subgroups, and selecting representative commodities.  

We continue to note that the current Codex crop group does not have
representative commodities.  A revision of the Codex Classification is
underway with consideration to include adding new commodities, creating
subgroups, and selecting representative commodities.  The IR-4/EPA Crop
Grouping Working Group and the International Crop Grouping Consulting
Committee (ICGCC) are making every effort to cooperate with the Codex
revision effort.  The new Tropical and subtropical fruit group –
edible peel and the representative commodities proposed in this petition
would facilitate the harmonization of the U.S. and the Codex crop
classification systems.  In the next proposed revision to the Codex
Classification of Foods and Animal Feeds we would expect these changes
to be considered as additions to their Tropical and sub-tropical fruit
group – edible peel in the harmonization effort that Bill Barney, USDA
IR - 4 is coordinating with the Codex delegation.  Therefore, this
proposal will not only increase harmonization with the Canadian and
NAFTA crop grouping system, but it is compatible with the international
system of Codex.  The Food Quality Protection Act of 1996 placed
increased emphasis on using Codex MRLs in setting tolerances for
pesticides in the U.S. 

Table 34.  EPA/Codex Tropical and Subtropical Fruit – Edible Peel Crop
Group Comparison.  The Codex Group Name is “Assorted Tropical and
Sub-Tropical Fruits – Edible Peel”.  (Based on Ng and Schneider,
2012).

LETTER	CODEX COMMODITY NUMBER	CODEX COMMODITY NAME

 (* Proposed Commodity)	PROPOSED 

EPA PREFER COMMODITY NAME

FT	2400	Acai*	Acai

FT	4095	Acerola, See Barbados Cherry	Acerola

FT	2300	African plum*	African plum

FT	-	-	Agritos

FT	2301	Almondette*	Almondette

FT	0285	Ambarella	Ambarella 

FT	4097	Aonala, See Otaheite Gooseberry	Otaheite Gooseberry

FT	2401	Apak palm*	Apak palm

FT	2302	Apple berry*	Appleberry 

FT	2350	Arazá*	Arazá

FT	0286	Arbutus Berry	Arbutus Berry 

FT	26	Assorted Tropical and Sub-Tropical Fruits – Edible Peel	Tropical
and Subtropical Fruit – Edible Peel

FT	2351	Babaco*	Babaco

FT	2402	Bacaba palm*	Bacaba palm

FT	2403	Bacaba-de-leque*	Bacaba-de-leque  

FT	0287	Barbados Cherry	Acerola

FT	2303	Bayberry, Red*	Bayberry, Red 

FT	2304	Bignay*	Bignay

FT	0288	Bilimbi	Bilimbi

FT	-	-	Borojo

FT	2305	Breadnut*	Breadnut 

FT	-	Brazilian cherry, See Grumichama	Surinam Cherry

FT	2306	Cabeluda	Cabeluda

FT	2352	Cajou (pseudofruit)*	Cajou, fruit

	-	Camu-camu, See Rumberry	Rumberry

FT	-	-	Cambucá

FT	-	Caranda, See Karanda	Karanda

FT	2307	Carandas plum*	Carandas-plum  

FT	0289	Carambola	Starfruit

FT	2306	Caranda	Karanda

FT	0291	Carob	Carob bean, bean

FT	0292	Cashew Apple	Cashew apple

FT	2308	Ceylon iron wood*	Ceylon iron wood

FT	2309	Ceylon olive*	Ceylon olive

FT	2310	Cherry-of-the-Rio-Grande	Cherry-of-the-Rio-Grande

FT	0293	Chinese Olive, Black, White*	Chinese olive, black

FT	0293	Chinese Olive, Black, White*	Chinese olive, white

FT	2311	Chiraulinut	Chirauli-nut

FT	2354	Ciruela verde*	Ciruela verde

FT	0294	Coco Plum	Cocoplum

FT	0295	Date	Date, dried fruit

FT	2355	Davidson's plum*	Davidson's plum

FT	0296	Desert Date	Desert Date 

FT	0333	Doum palm or Doum	Doum palm coconut 

FT	2312	False sandalwood*	False sandalwood

FT	0335	Feijoa***	Feijoa

FT	0297	Fig	Fig

FT	2313	Fragrant Manjack*	Fragrant Manjack

FT	2314	Gooseberry, Abyssinian*	Gooseberry, Abyssinian, 

FT	2315	Gooseberry, Ceylon*	Gooseberry, Ceylon

FT	2356	Gooseberry, Indian*	Gooseberry, Indian

FT	-	-	Gooseberry, Otaheite

FT	2316	Governor's plum*	Governor's plum

FT	0298	Grumichama	Grumichama 

FT	2317	Guabiroba*	Guabiroba

FT	0336	Guava	Guava

FT	2318	Guava berry*	Guava berry

FT	2356	Guava, Brazilian*	Guava, Brazilian

FT	2357	Guava, Cattley*	Guava, Cattley

FT	2358	Guava, Costa Rican*	Guava, Costa Rican

FT	2359	Guava, Para*	Guava, Para

FT	2357	Guava, purple strawberry,  See Guava, Cattley	Guava, purple
strawberry

FT	2357	Guava, strawberry,  See Guava, Cattley	Guava, strawberry

FT	2357	Guava, yellow strawberry,  See Guava, Cattley	Guava, yellow
strawberry

FT	2360	Guayabillo*	Guayabillo

FT	0299	Hog Plum = Mombin, yellow	Mombin, yellow

-	-	Icao Plum, See Coco Plum	Cocoplum

FT	23190	Illawarra plum*	Illawarra plum

FT	2361	Imbé*	Imbé

FT	2362	Imbu*	Imbu

FT

Indian plum, See Governor’s plum*	Indian-plum

FT	0300	Jaboticaba	Jaboticaba

FT	4103	Java Almond, See Group 024: Tree Nuts	Nut, Pili, member of Tree
Nut Crop Group

FT	2320	Jamaica cherry*	Jamaica-cherry

FT	0339	Jambolan	Jambolan

FT	0340	Java apple = Wax jambu	Wax jambu

FT	2404	Jelly palm*	Jelly palm

FT	0302	Jujube, Chinese	Jujube, Chinese transferred to the Stone fruit
group 12-12.

FT	0301	Jujube, Indian	Jujube, Indian 

FT	4105	Kaki or Kaki Fruit, See Persimmon, Japanese	Persimmon, Japanese

FT	2321	Kaffir plum*	Kaffir-plum

FT	2322	Kakadu plum*	Kakadu plum

FT	2323	Kapundung*	Kapundung

FT	0290	Karanda	Karanda.

FT	4107	Kumquat, Maurumi, See Kumquats	Kumquat, Member of Citrus fruit
group 10

FT	4109	Kumquats, Nagami, See Kumquats	Kumquat, Member of Citrus fruit
group 10-10

FT	0303	Kumquats	Kumquat, Member of Citrus fruit group 10-10

FT	2363	Kwai muk*	Kwai muk

FT	2364	Lemon aspen*	Lemon aspen

FT	2324	Limequat*	Belong to Citrus fruit crop group 10-10

FT	4111	Locust Tree, See Carob	Carob bean

FT	2365	Mangaba*	Mangaba 

FT	2366	Marian plum*	Marian plum

FT	2367	Mombin, Malayan*	Mombin, Malayan

FT	2368	Mombin, purple*	Mombin, purple

FT	-	**	Mombin, yellow

FT	2369	Monkey fruit*	Monkeyfruit

FT	2326	Monos plum*	Monos plum

FT	2327	Mountain cherry*	Mountain cherry

FT	2370	Nance	Nance

FT	304	Natal Plum	Natal Plum

FT	2371	Noni*	Noni

FT	0305	Table Olives	Olive

FT	0306	Otaheite Goosebery	Goosebery, Otaheite

FT	2373	Papaya, Mountain*	Papaya, Mountain

FT	2405	Patauá*	Patauá

FT	2406	Peach Palm*	Peach Palm, fruit

FT	-	-	Persimmon, black

FT	-	Persimmon, Chinese, See Persimmon, Japanese	Persimmon, Japanese

FT	0307	Persimmon, Japanese 	Persimmon, Japanese

FT	-	Pitomba*	Pitomba

FT	2316	Plum-of-Martinique, See Govermor’s plum	Plum-of-Martinique

FT	4115	Pitanga, See Surinam Cherry	Surinam Cherry

FT	4119	Pomarrosa, Malay, See Pomerac	Pomerac 

FT	4117	Pomarrosa, See Rose apple	Rose apple

FT	0308	Pomerac	Pomerac

FT	2373	Rambai*	Rambai 

FT	0309	Rose apple	Rose apple 

FT	2316	Rukam, See Govermor’s plum	Rukam

FT	2328	Rumberry*	Rumberry

FT	0310	Sea Grape	Sea Grape

FT	0364	Sentul	Sentul 

FT	2329	Sete-Capotes*	Sete-Capotes 

FT	2330	Silver Aspen*	Silver Aspen 

FT	4121	St. John’s Bread, See Carob	Carob Bean, Bean

FT	0289	Carambola	Starfruit

FT	0311	Surinam Cherry	Surinam Cherry

FT	0369	Tamarind	Tamarind 

FT	4123	Tamarillo, See Tree Tomato	Tomato, Tree is included in the EPA
Fruiting vegetable crop group 8-10

FT	4125	Tree Strawberry, See Arbutus Berry	No EPA Prefer Term

FT	0312	Tree Tomato	Included in the EPA Fruiting vegetable crop group
8-10

FT	2374	Uvalha*	Uvalha

FT	2331	Water Apple*	Water Apple

FT	2332	Water Berry*	Water Berry

FT	2333	Water Pear*	Water Pear

FT	0340	Java apple = Wax jambu 	Wax Jambu

*New proposed Codex commodities.

** Codex says Feijoa is inedible peel.

*** Codex says mombin, yellow is included as Hog plum

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR PROPOSED
MEMBERS OF THE TROPICAL AND SUBTROPICAL FRUIT CROP GROUP:

	The members of this proposed crop group have similar food preparations,
uses, and all are consumed fresh or consumed cooked or raw in various
recipes including salads, jellies, and juices.  They can be used fresh
or in a dehydrated form.  Some of these tropical fruits have medicinal
properties (See Appendix III).  They also have ornamental landscape
uses, plant extracts for medicinal uses, and uses as dyestuffs. 
Detailed preparation and cooking methods for the tropical and
subtropical fruits – edible peel are listed in Table 35, while
detailed specific uses for the tropical and subtropical fruits –
edible peel will be listed in Table 36.  

Table 35.  Preparation and Cooking Methods for the Tropical and
Subtropical Fruits with Edible Peel:

Commodity	Preparation for Cooking

Açaí	Fruit can be consumed fresh; the main use of acai is preparation
of a juice obtained by soaking ripe fruits in water to soften the thin
outer shell.  Fruits are then squeezed and the large seeds strained out
to produce a dense purple liquid; processed into ice cream, liquor,
mousses, sweets and pastries.  People of the lower Amazon River mix the
fruit with cassava flour or rice.  Can be made into syrup or sauce
baked.  Pulp is frozen.

Acerola	Eaten fresh out of hand locally; fruits cooked with sugar and
strained to remove seeds before using as a sauce, puree, syrup, jam,
jelly or juice.  Cold- or hot-pressed juice may be frozen and made into
fruit punch or added to other juices.  Juice is also used to prevent
oxidation of fruit used in salads.  Fruit should be processed, frozen or
refrigerated immediately.

African plum	Fruit pulp can be eaten raw, candied, or prepared into jam
or wine; in certain areas, fruit are cooked before consumption during
food shortages.  Leaves are used as an herb in cooking.

Agritos	Whole berries consumed raw or processed into jelly and wine;
seeds roasted and used as a coffee substitute.

Almondette	Fruit pulp is eaten fresh or dried; seeds are a substitute
for almonds and are roasted or used in baking; oil from the seed is used
as an olive or almond oil substitute.  From the seeds, a traditional
Indian dish called ‘Chironji Ki Burfi’ is prepared.  Fruit is used
in sweets and confectionery products.

Ambarella	Eaten fresh; juice is used for beverages; crisp sliced flesh
is stewed with water and sugar and strained to produce a product similar
to applesauce.  Processed into preserves, jams and jellies; canned;
unripe fruits are used for salads, curries, juices, flavorings;
processed into jelly, pickles and relishes.  Fruits can be dehydrated. 
Leaves are steamed as a vegetable with salted fish or eaten raw.

Appleberry	Fruits are roasted if still green.

Arazá	Fruit rarely eaten raw due to high acidity.  Fruit is prepared
into a juice and used to make soft drinks, ice-cream preserves and
desserts.  Processed into jelly from the pulp and seed.  Excessive
cooking destroys the attractive aroma and flavor.

Arbutus berry	Raw fruit are undesirable but are consumed; fruit are
processed into wine, jams, and preserves; dried; used in desserts. 
Fruits are an ingredient of several fermented and distilled alcoholic
drinks and liqueurs.

Babaco	Fruits are locally eaten only after cooking in Ecuador; whole
fruits can be eaten raw with sugar or added to fruit salads; prepared
into beverages, dehydrated fruit powder, dried fruit, marmalade, pies
and preserves.  Eaten fresh with lemon or lime; made into sauces. 
Unripe fruit are cooked as a vegetable, used in curries, and made into
relishes, chutneys, and pickles.

Bacaba palm	Fruit is soaked for one hour to soften and loosen the pulp
and skin, which is removed.  Fruit is then smashed with a mortar and
pestle.  The emulsion is decanted and filtered.  Sugar and thickener is
added before drinking.  Wine produced from the fruit is called vinho de
bacaba.  Oil is extracted by by adding macerated pulp to boiling water. 
The oil is similar to olive oil in taste.

Bacaba-de-leque	Fruit are consumed raw and are used to prepare wine
called vinho de bacaba; edible fruit oil is extracted.

Bayberry, Red	Fruit are prepared into juice, sweets, jam and wine;
canned in syrup, cooked, or eaten raw.

Bignay	Fruit are cooked with fish in Indonesia; a mixture of ripe and
unripe fruit is made into jam and jelly; the fruit juice is used to make
syrup and has been fermented into wine and brandy.  Leaves are eaten raw
in salads, stewed with rice, or mixed with vegetables.

Bilimbi	Fruit is extremely acidic/sour and usually not eaten raw.  To
reduce acidity, the fruit is pricked and soaked in water overnight, or
soaked in salted water then boiled with a large quantity of sugar to
make jam or jelly.  Processed into chutneys and preserves.  Half-ripe
fruits are salted, placed in the sun and pickled in brine.  In Costa
Rica, green, uncooked fruits are prepared into a relish and served with
rice, beans, fish or meat; used in curries and pickles.  Slices of the
fruit are served with salads or chili as a side dish.  Aluminum utensils
should not be used when preparing the fruit.  Juice is prepared into
beverages.  Flowers are preserved with sugar.

Borojo	The fruit has a sweet flavor with some bitterness.  The fruit is
consumed fresh and as juice, jelly, sauces, compotes, marmalades,
candies and wine.  The juice is also mixed with milk and alcoholic
drinks and the pulp is used for ice cream. Used as a fresh fruit,
beverage base, folklore, and medicinal.

Breadnut	Fruit and seed are consumed fresh or cooked.  The fruit is
boiled or processed into jelly.  The seed is prepared similar to
chestnuts and may be boiled or roasted to remove bitterness.  Seeds are
ground like flour and mixed with maize meal to make tortillas, baked
with green plantains, used as a substitute of cocoa or roasted and used
instead of coffee.  Diluted sap is used as a milk substitute and added
as an adulterant to chewing gum.  

Cabeluda	Fruit are eaten fresh or processed into juices and jams.

Cajou, fruit	The Tiriyó Indians of the Paru River in eastern Amazonia
collect large quantities of the fruit in season and prepare it into a
fermented drink mixed with cassava; the fruit is consumed raw and
processed into juice.  The edible nut is removed from the hull and is
roasted.  The fruit is used more than the nut.

Cambucá	Eaten fresh after cutting around the middle of the fruit and
removing the internal pulp with a spoon.  External flesh is used to make
jams, marmalades, pies, juice, and ice cream.

Carandas plum	Pulp is consumed fresh in both the ripe and unripe stages.
 Locals boil unripe berries and make porridge.  It is also processed
into jam and vinegar.  Roots are added to water gourds, soups and stews
to add flavor.  Important food species in Ethiopia and other parts of
Africa.  Consumed during famine periods.

Carob	Besides being chewed as a sweetmeat, pods are processed into
cocoa-like flour, which is added to cold or heated milk for drinking or
combined with wheat flour in making bread or pancakes.  A flour made by
beating the seeded pods is used in breakfast foods.  A fine flour is
used to make confections, especially candy bars.  The pulp is used as a
chocolate substitute in desserts.  The pods can be coarsely ground and
boiled in water to yield a thick, honey-like syrup or molasses.  The
seeds or “bean” yield a tragacanth-like gum called “Tragasol”
which is a commercial stabilizer and thickener used in bakery goods, ice
cream salad dressings, sauces, cheese, salami, bologna, canned meats and
fish, jelly, mustard and other products.  The seed residue after gum
extraction is made into a starch and sugar- free flour.  In Germany, the
roasted seeds are used as a substitute for coffee.  Infusions of the
pulp are fermented into alcoholic beverages.

Cashew apple	The cashew apple may be consumed fresh, but contains high
quantities of tannins.  The apple is more often cooked, steamed,
partially dried, or candied.  Frequently, apples are preserved in syrup
or processed into jam.  Juice is extracted from the cashew apple to
produce an alcoholic drink called feni.  The processing of cashew nuts
is difficult.  Nuts must be roasted to drive off caustic cashew nut
shell liquid before they are shelled.  The nuts are consumed in many
dishes.  

Ceylon iron wood	Fruits are very sweet and are consumed raw by people.

Ceylon olive	Fruit is eaten ripe and unripe.  Made into pickles.  The
unripe fruit is first boiled, then squashed flat so the flesh cracks
open around the seed, but the seed is left in.  Whole fruit, together
with tiny reddish purple shallots are immersed in the mixture known as
Country Mustard.  This pickle is known as veralu acharu.  Unripe fruits
are also consumed at roadside stands after they are boiled, pressed and
seasoned with salt and chili powder.  Ripe fruits are softer, sweeter,
and eaten with palm sugar.  Fruits are also pickled in a liquid of salt,
sugar and vinegar.

Cherry-of-the-Rio-Grande	Pulp is eaten fresh; made into jellies, jams,
juices and preserves.  Fruits freeze well.

Chinese olive, black	May be eaten fresh after soaking fruit in salt
water and drying in the sun.  May be preserved in sugar, syrup, honey;
may be processed with licorice.  The stone is removed from the fruit and
then pickled.  Fruit is used in Chinese cooking.  The seed is used in
southern China as the walnut is used in northern China dishes.  The seed
is lightly fried and mixed with white chicken meat; formally a popular
ingredient of Cantonese dishes that has now been replaced by the cashew
nut.

Chinese olive, white	Fruit is consumed raw or cooked; raw fruits have a
strong resinous flavor.  Whole fruits are preserved in either sweet or
sour form and are used like olives.  The seed is edible but is small. 
It has a delicate flavor, is flaky-textured and is cream in color.  Oil
is extracted from the seed.

Chirauli-nut	Ripe fruit is eaten raw and is sweet.  The seed is rich in
oil and is used as a sweetmeat; seeds are ground and used for making
bean curd in Yunnan.  Seeds are substituted for almonds.

Ciruela verde	Fruit are not highly esteemed for fresh consumption; more
commonly used as a flavoring.  Fruit may be consumed fresh, cooked or
preserved, creamy, sweet pulp.

Cocoplum	Preparation for cooking:  Fruit are consumed fresh, canned or
made into preserves, jelly or jam.  Fruit is stewed with sugar after the
skins have been removed.  Seeds are roasted as nuts.

Date	Fruit is eaten fresh or dried, from the middle of the Khalal
(largest size and highest sugar content) to the Tamar (dried) ripening
stage.  Fruit may be pressed into a large cake, eaten as sweetmeat, or
used in jams, desserts, confectionary, sauces, curries, fish and stews
(including the tajines of North Africa and the ragouts of French
cooking).  Date honey is made from the juice of fresh fruit; date sugar;
date paste; pickles; syrups; candies; sap is used in beer and wine
making; date palm flour is made from the pith of the tree; oil is used
from the seeds; palm heart is eaten in salads.  Pulp is dried and mixed
with other foods.  The high sugar and low moisture content enable dates
to keep for long periods.

Davidson’s plum	Fresh fruit were consumed locally, but today the pulp
is processed into jams, sauces, salad dressing, wine, juice, cordials,
preserved fruit and confectionaries; fruit is used as an additive,
coloring and flavoring.

Desert date	Pulp is consumed fresh; used as a supplementary or emergency
food. Fruit may be dried, fermented to make alcoholic beverages, edible
oil-rich seed.  Fruit can be stored for a year.

Doum palm coconut	Fruit pulp is consumed fresh and mixed with other
foods; processed into beverages.  The rind is made into molasses, cakes
and sweet meats.  Endosperm of immature seeds is eaten fresh.

False sandalwood	Pulp is consumed fresh; fruit are also preserved. 
Fruit are used to make juice, jams, jellies and alcoholic beverages. 
Seed is eaten fresh or roasted.  Oil from the seed is used in cooking,
as a vegetable butter and as a ghee substitute in southern India.  Young
leaves are edible after thorough cooking and are used as a condiment in
Indonesia.

Feijoa	Fruit pulp is consumed fresh by cutting the fruit in half and
scooping out the pulp with a spoon.  Fruit is processed into jellies,
jams, sauces, juices, wine and preserves.  The flavor is stable during
processing.  Fruits are used in cakes or muffins as a substitute for
bananas; added as a flavoring for ice cream, yogurt, sorbets, or
smoothies.  Feijoas pair well with ginger; fruits freeze well.  The skin
is edible but is resinous.  Recipes for chutney usually include the
peel.  Feijoas are substituted in all dishes that use apples.

Fig	The fruit (syconium) is eaten fresh, dried, baked, broiled,
preserved or stewed.  Baked into breads and other confections in Japan. 
Fruit is made into a dried fruit paste or jam; may be canned.  Fresh and
dried fig bits are added to spreads, honey, cakes, puddings, cookies,
tarts, health bars and breakfast cereals.  Fruits are often consumed
with prosciutto or cheese; made into savory compotes to go with duck or
salmon.

Fragrant Manjack	The pulp from mature fruit is consumed; immature fruit
are pickled and used as a vegetable fodder; leaves are used as a
vegetable.

Gooseberry, Abyssinian	Fruit are collected and consumed fresh, mostly by
children.  During food shortage periods, all humans consume the fruit. 
Fruit may be stewed or preserved.  Excellent for making jam or souring
porridge.

Gooseberry, Ceylon	Fruit may be consumed fresh with sugar, cooked,
juiced, or preserved; used as a flavoring for beverages; made into
pickles.  Since the fruit is sour, it is mostly prepared into jelly and
preserves.  In Hawaii, fruit is produced into juice, spiced jelly,
ketembilla-papaya jam, ketembilla-guava jelly, and ketembilla-apple
butter; made into jelly in Israel.

Gooseberry, Indian	Fruit is consumed fresh; fruit may be stewed with
sugar and saffron or preserved.  Preserving whole fruits are
accomplished by brining, washing, pricking, blanching the fruit in an
alum solution, layering the fruit with sugar until a syrup is formed,
boiling the fruit and packing the fruit in cans or crystallizing the
fruit as a confection.  To remove the bitterness, the fruit are soaked
in a salt solution or by adding citrus fruit, unripe mango or tamarind. 
Fruit is added to other foods as seasoning.  Juice is used to flavor
vinegar.  Ripe and half-ripe fruit are candied whole or made into jam
and other preserves, sweetmeats, pickles, relishes and chutney.  Fruit
may be baked in tarts.  In Indonesia, fruit are used as a substitute for
tamarinds.  Some people eat the fruit to avoid thirst.  In India, a
sauce is made from the dried chipped flesh.  The chips are cooked in
water, mashed with caraway seeds, and seasoned with salt and yogurt.

Gooseberry, Otaheite	Pulp must be sliced from the stone or fruits must
be cooked and pressed through a sieve to separate the stone.  Fruit is
usually sliced, covered with sugar, and left in the refrigerator for one
day.  Sugar draws out the juice and modifies the acidity of the fruit. 
If left long enough, a clear, pale-yellow syrup is produced.  In the
Bahamas, under ripe whole fruits are soaked in salty water overnight to
reduce acidity.  Then fruit are rinsed, boiled once or twice in water,
and later boiled in a separate pot with equal amounts of sugar until
thick.  When the process is complete, fruit are placed in sterilized
jars without removing seeds.  Fruit is rarely consumed fresh, since it
is so sour.  Fruit is usually stewed, candied, made into sauce, pickled,
or preserved.  When cooked in sugar, the fruit turns ruby red in color. 
In Indonesia, pulp is added to many dishes as a flavoring.  In the
Philippines, juice is made into cold drinks or fruit is used to make
vinegar.  In Malaysia, ripe and unripe fruit is cooked and prepared into
relish, thick syrup, or preserves.  In Thailand, fruits are processed
into wine.  In many areas, the fruit is combined with other fruits to
make chutney, jam and jelly.  Young leaves are cooked as greens in India
and Indonesia.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
Flacourtia indica fruit is consumed fresh.  Fruit can be stewed, juiced,
dried, or made into jellies, jams or pickles.  Flacourtia inermis:  Pulp
can be consumed fresh but is mostly seeded and cooked with apples or
made into pies, jellies, syrup, chutney, pickles and jams. Flacourtia
rukam pulp is consumed fresh after rolling the fruit between the palms
and bruising the flesh to reduce astringency; served fresh in
‘rujack,’ a spicy fruit salad.  Fruit can also be cooked, pickled,
or prepared into jellies, preserves, condiments, pies, chutneys and
jams.  Consumed in times of shortage.  Young shoots and leaves are eaten
raw in Java.  Flacourtia jangomas pulp is consumed fresh; fruit is
rolled between the hands to reduce astringency; prepared into jellies,
jams, juice, syrup, marmalade, pickles, and chutneys.  Stewed as a
dessert.  Shoots are consumed in Indonesia.

Grumichama	Pulp is consumed fresh.  Fruits can be pureed and made into
jam, jelly or sauces.  Chefs use the fruit in buffet lines and as an
edible decoration on plates.  In the Caribbean, a reduction is made from
the juice of the fruit and poured over fish; used as a base for hot
sauces.  Whole pitted fruits are used in pies, cakes and fruit salad. 

Guabiroba	Fruit is consumed fresh or processed into juices, ices,
liqueurs and sweets.

Guava	The whole fruit is edible.  Pulp is consumed fresh or added to
fruit salads.  When consumed fresh, fruit is consumed at the mature
green stage when firm and crisp like an apple; skin is also consumed;
sugar and rum can be used to enhance the flavor.  Fruit is also stewed,
dehydrated, dried into fruit leather, preserved, poached, cooked and
canned, frozen, powdered, processed into juice, wine, jellies, jams,
marmalade, chutney, relish, syrup, nectar, paste (called guava butter or
cheese), and puree.  Puree is used for juice, puddings, sauces, ice
cream, cakes, and preserves.  Consumed in Asia under ripe with a salty
or spicy dip.  Fruit is added to desserts, confectionary, breakfast
foods and baby foods.  Processing involves boiling sliced fruit and
removing seeds from the pulp.  Seed oil may be used as an edible oil. 
Leaves are used in cooking in Asian countries.

Guava berry	Pulp is consumed fresh; processed into jellies, jams,
juices, and preserves.  Preserved fruit is used in tarts.  Fruit juice
is used as a flavoring in alcoholic beverages.  Fruit is used to make
guava berry rum.

Guava, Brazilian	Pulp can be eaten fresh but is most often used for
baking and preserving; used most for making jellies. 

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Fruit pulp is consumed fresh out-of-hand
without preparation except removal of the calyx.  Fruit is also
processed to make juice, wine, jellies, jams, butters, pastes,
preserves, puree or tart-filings, desserts, custards, and sherbets.

Guava, Costa Rican	Due to acidity, pulp is most often processed into
beverages, jellies, jams, preserves, and pie filling.

Guava, Para	Fruit is very acidic and is consumed fresh mixed with honey;
also processed into ice cream, sorbet, gelatins, preserves, juice
(lemonade-like drinks), jellies, and candies.

Guayabillo	Pulp is consumed fresh and in jellies.

Illawarra plum	Fruit is consumed raw or cooked.  Processed into jelly
and jam.  Used in tarts and cakes.  The fleshy stems of the seeds were
eaten by Aboriginal people in Australia.

Imbé	Fruit is consumed fresh.  Fruit can be processed into jelly, jam,
preserves, fruit leathers, pies, milkshakes, ice cream and assorted
desserts; can be fermented into an alcoholic beverage.

Imbu	Fruit is consumed fresh; processed into beverages, preserves,
jelly, ice cream and desserts.  Used as a flavoring.  A popular dessert
is made from the fruit in Brazil and is called imbuzada.  This is made
by mixing the strained sweetened pulp of slightly ripe fruits with
boiled milk and sugar.  Fruit is widely consumed during the fruiting
season.

Jaboticaba	Fruit is consumed fresh by squeezing the fruit between the
thumb and forefinger.  This causes the skin to rupture and the pulp to
slip out.  Since the skin is high in tannins, it is astringent and
normally not consumed.  Fruit can be processed into jellies, sauces,
compotes, fruit juices, fruit salads, jams, nectars, liquors and wine. 
Fruit are also served with ice cream.

Jamaica cherry	Berries are consumed fresh; processed into preserves and
jam.  Fruit are cooked in tarts.  An infusion of the leaves is drunk as
a tea-like beverage.

Jambolan	Immature and mature fruit is consumed fresh; green fruit are
consumed raw with salt; fruit are processed into jellies, sauces, ice
cream, jam, distilled liquors, brandy, vinegar, and wine.  Fruit are
made into tarts.  Astringent fruits are made sweeter by soaking in salt
water or pricking them, rubbing them with salt, and letting them stand
for an hour.  Lower quality fruit are used for juice.  Juice is made by
cooking the fruit and allowing the juice to drain out without squeezing.
 The juice is then used for sherbet, syrup and drinks.  A special drink
called “squash” is made by cooking the crushed fruits, pressing out
the juice, and adding sugar, water, citric acid, and sodium benzoate. 
White-fleshed jambolans contain large amounts of pectin and are used to
made jellies.

Jelly palm	Fruit is consumed fresh; processed into jellies, jams, pies,
cakes and preserves.  The seed oil is used for margarines. The pith of
the stem can be made into bread.

Jujube, Chinese	Fruit is consumed fresh.  Fruit may also be dried,
stewed, candied, smoked, pickled and preserved.  Fruits are produced
into syrups or jellies; used in soups, cakes, puddings and breads. 
Dried fruits are used in Asia for cooking, tea-making, and natural
remedies.  Dried fruit is ground into powder that is used in the
preparation of ‘kochujang’, a fermented hot pepper soybean paste. 
In Europe, fruit are used as a table dessert and dry sweetmeat.  In some
areas, the fruit can be used as a coffee substitute.

Jujube, Indian	In India, almost all fruit is consumed fresh.  Fruit may
be dried, stewed, produced into jam, candied, preserved, or powdered for
use in beverages or as a condiment.  Slightly under ripe fruit are
candied by a process of pricking, immersing in a salt solution gradually
raised from 2 to 8%, draining, immersing in another solution of 8% salt
and 0.2% potassium metabisulphite, storing for 1 to 3 months, rinsing
and cooking in sugar syrup with citric acid.  Populations in Southeast
Asia eat unripe fruit with salt.  Ripe fruits crushed in water form a
popular cold drink.  Ripe fruits are preserved by sun drying and a
powder is prepared for out-of-season purposes.  Acidic fruit are used
for pickling or chutneys.  In Africa, dried and fermented pulp is
pressed into cakes resembling gingerbread.  Young leaves are cooked and
eaten in Indonesia.  Jujube liqueur is made and sold as Crema de
ponsigue in Venezuela.  Seed kernels are consumed during times of
famine.

Kaffir-plum	Fruit is consumed fresh and processed into jelly and jams. 
Fruits are used to make rosé wine.

Kakadu plum	Fruit are usually consumed raw; processed into gourmet jams,
ice cream, and sauces used as a flavoring.

Kapundung	Fruit are consumed fresh.  Fruit may also be pickled, stewed
or fermented.

Karanda	Sweeter varieties are eaten out-of-hand; the more acidic
varieties are stewed with plenty of sugar.  Even by doing this, the skin
may be found tough and slightly bitter.  The fruit exudes gummy latex
when cooked, but the rich-red juice becomes clear and is used in cold
beverages.  The syrup is used in sodas.  Ripe fruits are utilized in
curries, tarts, puddings and chutney.  When slightly under ripe, fruits
are made into jelly.  Green sour fruits are made into pickles in India. 
With the skin and seeds removed, and seasoned with sugar and cloves,
fruit are a popular substitute for apples in tarts.

Kwai muk	Fruit is consumed raw.  Fruit may be preserved in sugar syrup,
salt, or sundried.

Lemon aspen	The fruit provides a citrus-like flavor in sweet and savory
products; used in recipes where lemon flavor is required, especially
seafood and chicken dishes.  Fruit is also processed into sauces, wines,
jams, chutneys, relishes, cordials, conserves, ice cream, puree, pastes,
glacé, biscuits, cakes and flavored mineral water.

Mangaba	Fruit is consumed fresh; processed into juice, compotes, jelly,
vinegar, sherbets, ice cream, preserves, and wine.

Marian plum	Fruit is consumed fresh; processed into jams and chutney or
cooked in syrup.  Salt or sugar is added to sour fruit.  Immature fruit
is pickled in brine, added to curries and used as an ingredient in a
chili-based condiment called ‘sambal’.  The purple cotyledons of the
plant are used as an ingredient in pickles.  Locals consume the young
leaves as a vegetable and mix them with chili or shrimp pastes or rice.

Mombin, Malayan	Fruit is consumed fresh or pickled; also used as a
flavoring in cooked foods.  Young leaves, flowers and fruit are edible.

Mombin, purple	Fruit is mainly consumed fresh; processed into marmalade,
beverages, juice, wine, vinegar and liquor.  Pulp is used to flavor ice
cream.  In Mexico, ripe fruit are boiled with or without salt and eaten
dried.  In Florida, dried slices of ripe fruit have been commercially
produced.  Fruit are sometimes harvested while green and are eaten with
salt and chili peppers, blended into a sauce, or pickled in vinegar. 
Ripe fruit are cooked with brown sugar, stored in glass jars and sold in
stores.  In other areas, fruit are stewed whole with sugar and consumed
as dessert.  In Mexico, “atole”, a watery porridge, is made from
corn flour, sugar, fruit pulp and other ingredients.  New shoots and
leaves are eaten raw or cooked as greens in northern Central America.

Mombin, yellow	In Brazil, fruit is consumed fresh.  Children and
travelers enjoy fruit the most as a thrist-quencher.  Fruit are also
used in jellies and sherbets.  Pulp is frozen.  In other countries,
fruit is stewed with sugar and made into jam and preserves.  Fruit is
made into wine, liqueurs and other refreshing beverages.  Green fruit is
pickled in vinegar and consumed with salt and chili.  Young leaves are
cooked and consumed as a vegetable.

Monkeyfruit	Fruit and male flowers are consumed raw, boiled, steamed or
roasted.  Fruits and flowers are made into pickles and chutney.  Mature
fruit are dried and used as a substitute for sour tamarind and mango
fruit.

Monos plum	Pulp is consumed fresh; processed into jellies.

Mountain cherry	Fruit is consumed fresh.

Nance	Fruit are consumed fresh; may also be persevered in vinegars,
prepared in fresh and fermented drinks including chicha and crema de
nance, and used in candies and ice creams.  Cooked fruit are added to
chicken, stews, stuffing, soups and tamales.

Natal plum	Mature fruit are consumed whole without peeling or seeding. 
Whole fruit are preserved by pricking the fruit, cooking briefly in
sugar syrup, and sealing in jars.  Fruit may also be sliced, seeded and
placed in fruit salads or added to gelatin.  Fruit can also be made into
a sauce or syrup and used as a topping for cakes, puddings and ice
cream.  Sometimes, fruit are pickled or used in pies and tarts.  A
combination of ripe and unripe fruits can be made into jams, jellies or
chutneys.  Whole fruit is bottled.  Stewing and boiling causes latex to
leave the fruit and adhere to the pot.

Noni	Fruit can be consumed during any stage of development, depending on
the product to be made; consumed raw or cooked; at the ‘hard white’
stage, fruit can be made into juices.  Softened fruit are placed into
large juice-collection containers to allow the fluids to seep out
naturally and separate from the pulp.  Fruit can also be placed into a
bladder press to squeeze out the juice.  Ripe fruit are consumed with
salt in Myanmar; prepared into fruit leather.  Cooked fruit is mixed
with coconut.  Unripe fruit is cooked in curries.  Fruit are also used
as a famine food in some countries.  Fruit juice and powders made from
fruit and leaves are used in health foods.  Leaves are edible raw or
cooked; leafy vegetable used to wrap food.  Very young leaves are cooked
as vegetables and consumed with rice in Java and Thailand.  The ripe
fruit was used as a poultice. Juice from the fruit was also used to make
a medicinal drink, aumiki ‘awa, as a remedy for tuberculosis, and
another drink, aumiki noni, used to counter any unpleasant effects of
‘awa’. 

Olive	Olives are used for oil extraction and table consumption. 
Green-cured and ripe-cured olives are used as a relish or snack; fruit
are stuffed with pimentos or almonds; used in breads, soups, and salads;
common ingredient of everyday foods.  In some areas, olives are picked
green, crushed, cured in oil and used as a salad.  Fruit can be dried in
the sun and eaten without curing.  Various fruit processing technologies
are used remove the natural bitter taste for table consumption.  The
bitterness that comes from the compound oleuropein, is removed by a
treatment with alkaline solution, a soaking in water or brine, or a
treatment in dry salt.  Table olives vary according to the maturity
stage at which the fruit is picked, the kind and degree of treatment,
the variety of the fruit, and the addition of flavor ingredients.  Oil
is extracted from the fruit and is used cold or hot as a flavoring or
ingredient.  Due to its stability at high temperatures, the oil is
useful for frying.  Compared to other oils, there is less penetration
into food.  The quality of the oil depends on the variety, maturity and
extraction procedures.  Many people consider the oil a gourmet food. 
Commercial olive oil is labeled as ‘extra virgin’, ‘virgin’,
refined’, ‘olive pomace’ and ‘olive oil’.  Virgin and extra
virgin oils are obtained from the first pressing.  This is a purely
mechanical process.  Only cold pressing is used for extra virgin oil. 
Heat may be applied to aid in increasing fruit cell-wall permeability. 
Pomace oil is produced by chemical solvent extraction of the residue
that remains after pressing.  Refined oil is chemically refined either
from lesser quality virgin oil or olive pomace oil.  Olive oil is a
mixture of refined and virgin oils.

Papaya, Mountain	The fruit is only eaten fresh when sugar is applied. 
Fruit is cooked in syrup, stewed, or processed into preserves and jams. 
It can be canned or used for beverages; boiled and baked green fruit may
be used as a vegetable.  Thinly-sliced preserved flesh is eaten at meals
with cheese or used in cooking.

Patauá	Fruit is soaked before it is eaten to soften the pulp.  An oil
that is similar to olive oil is obtained after boiling the fruit. 
Traditionally, oil was extracted by mashing the mesocarp, heating it,
and pressing it in a long woven tube.  Two types of oil are extracted
from mesocarp and the seed.  Amerindians produce a thick non-alcoholic
juice with a nut-like flavor from the fruit mesocarp.  Fruit are used in
drinks, popsicles and ice cream.

Peach palm, fruit	Because raw fruit is caustic, is not consumed fresh. 
It is cooked and consumed as a breakfast item or snack with mayonnaise
or sauce.  The cooking process involves boiling, peeling, halving and
pitting the fruit.  Fruit is also preserved or dried.  Cooked fruit are
used in stews, pureed for making certain dishes, or fermented to make a
drink called chichi.  Fruit are processed into flour by cooking the
bunch, cutting the fruit into small pieces, removing the seeds, drying
the pulp and peel, and grinding the dried material.  Some attempts have
been made to freeze, dry, or can the fruit.  The seed is consumed fresh
or cooked.  The palm is an important staple starch crop, perhaps as
important as maize and cassava.  The heart-of-palm is consumed raw in
salads, or cooked and substituted for artichoke.

Persimmon, black	Fruit is used in puddings and custards.

Persimmon, Japanese	Fruit is mainly consumed fresh by cutting the fruit
in half and scooping the flesh out with a spoon.  Lemon juice, cream or
sugar is usually added to the pulp.  Peeled fruit is added to fruit
salads, blended to make persimmon juice, processed into jams or sorbets,
candied, stewed, or puréed and added to ice cream and other desserts. 
Fruit can also be made into molasses, cider, beer, and wine.  Roasted
seeds are used as a coffee substitute.  Astringent-type fruit are mostly
grown in China.  These fruit are usually consumed over-ripened, dried,
candied, frozen, preserved, or fresh after artificial treatments are
performed to remove astringency.  For drying, fruit are peeled, and hung
in the sun (Japan) or sliced and oven-dried (Western countries).  Dried
fruit are also used as a source of sugar in China.  Fruit are cured by
soaking in vinegar or immersing in boiling water and letting the fruit
stand for 12 hours; fruit may be cured by spraying with ethanol,
ethylene gas, or carbon dioxide.

Pitomba	Fruit is consumed fresh; may also be made into jellies,
preserves, fruit leathers and carbonated beverages.

Pomerac	Fruit is consumed fresh, stewed with cloves, cooked with acidic
fruit, processed into wine, preserved, or served with cream for dessert.
 In Guyana, fruit is peeled and stewed and the skin is cooked separately
to make a syrup.  Petals of the red-flowered hibiscus are added to the
fruit to give it color.  Unripe fruit are made into jelly and pickles. 
In Indonesia, flowers are consumed in salads and preserved in syrup. 
Young leaves and shoots are consumed raw with rice or cooked.

Rambai	Fruit is consumed fresh, stewed or preserved; processed into wine
and jam.

Rose Apple	Consumed fresh mostly by children; fruit can be stewed with
sugar and served as dessert or cooked with custards or puddings.  Hollow
fruit may be stuffed with rice and meat mixtures and baked.  Fruit can
be processed into jam or jelly or preserved with other fruits; can be
made into a syrup and used in sauces or drinks.  Halved or sliced fruit
are candied in Jamaica.  In southeast Asia, fruit are dipped in soy or
fish sauce.  Flowers are candied.

Rumberry	Due to the acidity and sour taste, the fruit must be prepared
using a blender, dilution in milk/water and addition of sugar.

Sea grape	Fruit is consumed fresh; made into jelly, preserves, ice
cream, sherbets or wine.

Sentul	Fruit is consumed fresh without peeling; can be preserved or
processed into candy, chutney, jelly, marmalade and preserves.  In
Bangkok, peeled fruit is consumed with a chili sauce and in India; fruit
is consumed with a number of spices.  Preserving occurs by paring and
quartering the fruit, cooking it in syrup, and placing it in jars. 
Young fruit are candied by paring the fruit, removing the seeds, boiling
the fruit in water, and boiling the fruit a second time in sugar.  In
the Philippines, fruit are peeled by dipping the fruit in hot water for
2 minutes, a lye solution at 93 °C (200 °F) for 3 to 5 minutes, and a
cold-water bath.  Following this process, fruit are commercially
preserved.  Very ripe fruit are fermented with rice to create an
alcoholic drink.

Sete-capotes	Fruit is consumed fresh; may be processed into juice and
ice cream.

Silver aspen	Fruit is consumed as juice, wines and sauces.  Seeds are
not consumed.

Starfruit	The whole fruit (skin, seeds, pulp) can be consumed.  The
sweet varieties (Arkin, Fwang Tung, Thai Knight and Maha) are eaten
fresh after slicing in salads and as garnishes.  The tart varieties
(Golden Star, Thayer, Newcombe, Star King) are mainly used for cooking. 
These varieties are cooked in puddings, tarts, stews, and curries.  In
Thailand, green fruits are boiled with shrimp.  Under ripe fruits are
salted, pickled or made into jam.  In China, fruit are sliced lengthwise
and canned in syrup for export.  In Queensland, the sweeter varieties
are cooked green as a vegetable.  Cross-sections of the fruit are
covered with honey, allowed to stand overnight, are cooked briefly and
put into jars.  A relish is made of chopped unripe fruits combined with
horseradish, celery, vinegar, and seasonings.  Fruits are also dried and
candied.  Fruits are used as a substitute for apples in recipes. 
Starfruit juice is prepared into drinks.  Starfruit flowers are acid and
added to salads or made into preserves.  Leaves are eaten as a
substitute for sorrel.

Surinam Cherry	Fruit is consumed fresh after picking.  To reduce the
resinous flavor, the fruit is cut open, the seeds are removed, the fruit
is sprinkled with sugar, and it is chilled for 2 to 3 hours.  Fruit is
also used fresh in fruit salads and processed into jellies, jams,
pickles, juices, candies, ice cream, sorbets, marmalade, syrup, vinegar
and wine; preserved whole in syrup.  Fruit is placed in pies, chutneys,
sauces, curries, puddings, custards, relish, and distilled liquor.

Tamarind	Pulp is consumed fresh, dried, candied, and in beverages; used
as a flavoring in foods and sauces including English Worcestershire
sauce, barbeque sauce, and Angostura Bitters.  Pulp is widely used as an
ingredient in confectionary items, sauces, syrups, jellies, ice cream,
curries, chutneys, preserves, wine, condiments, sweetmeats, spice
mixtures, jams, fruit purées, vegetable purées, pickles, sherbets, and
beverages.  In Sri Lanka, fruit can be used to preserve fish; used as a
garnish in soups and other dishes.  Green fruit are used for flavoring
purposes.  The tender immature pods are eaten as a vegetable, cooked, or
pickled, cooked as a seasoning with rice, fish, and meats in India.  In
the Bahamas, mature, but unripe fruit are roasted in coals and the pulp
is eaten.  The seeds are cooked (roasted, soaked to remove the seed coat
and boiled or fried) and consumed.  Seeds can be ground into flour or
used as a coffee substitute.  Kernels can be used to make a type of
pectin that is used in the manufacture of jellies and stabilization of
foods.  Pods are easily broken if pressed.  Flowers, seedlings, and
young leaves are consumed in salads, curries and soups.

Uvalha	Fruit is consumed fresh; processed into juice and jelly and used
as a flavoring in alcoholic beverages.

Water apple	Fruit is consumed fresh, served in salads, and cooked,
stewed or pickled, mainly consumed by children.  Young leaves are used
to wrap snacks of fermented sticky rice.

Water berry	Fruit are consumed fresh; used to make alcoholic drinks and
jelly.

Water pear	Fruit is consumed fresh or made into beverages.  Fruits are
especially consumed by children.

Wax jambu	Fruit is consumed fresh or preserved, processed into jams,
jellies and preserves.  Green fruit are consumed raw with salt or cooked
as a sauce in Malaysia; stewed with apples.  Pink fruit are juicier,
more flavorful, consumed fresh, or cooked without spices except for
sugar.  Salt or sugar is added to bland fruit.



Specific Uses of the Tropical and Subtropical Fruit- Edible Fruit:

	The main method of consumption of most tropical and subtropical fruits
is as fresh fruit. Salads, both   HYPERLINK
"http://www.answers.com/topic/savory" \t "_top"  savory  and sweet
types, are prepared with many fruits.  Indeed consumption is virtually
as unlimited as the chef's imagination.  Jams, jellies, juices (made
with fresh fruits, concentrates, or frozen pulp), sauces, ice cream and
sherbets, and other desserts and diverse confectionaries are typical of
the uses to which tropical and subtropical fruits are put, both
industrially and domestically (Table 36).  Infusions as social
beverages, not as medicinal remedies, are made from many different
fruits.  Specific products such as baby food are made with "healthy"
fruits like the banana or the papaya, based on different kinds of puree
(industrially known as   HYPERLINK
"http://www.answers.com/topic/aseptic" \t "_top"  aseptic , chilled
aseptic or simply chilled purees).  Pickles and chutneys are made from
many fruits, the most famous of which is mango   HYPERLINK
"http://www.answers.com/topic/chutney" \t "_top"  chutney , a staple in
Indian cuisine and highly esteemed by gourmets.  Dips are also popular
in many countries, of which perhaps the best known is avocado-based  
HYPERLINK "http://www.answers.com/topic/guacamole" \t "_top"  guacamole
.  Guava paste or spread is consumed, usually with bread and cheese, in
many countries, particularly Cuba, Brazil, and the Canary Islands.  

Table 36.  Specific Uses of Tropical and Subtropical Fruits:

Commodity 	Specific Uses

Açaí	Ornamental, beverage base, fruit, oil/fat, vegetable, medicinal
purposes; palm cabbage; palm hearts; wood, ink, and dye.  This fruit is
a major food resource in tropical America.  Old trunks are removed for
palm cabbage; the tree is the main source of palm hearts.  Other uses
include ornamental use; medicinal purposes; ink, dye and wood for house
construction.

Acerola	Fruit is used mainly for juice, jelly, puree and powder;
medicinal purposes; eaten Fresh.  Fruit is eaten fresh or processed into
puree and juice, high in vitamin C content.

African plum	Ornamental, wood, fruit, medicinal purposes, mulch, fuel,
fodder; bark is used for dye; wood is used for construction purposes. 
Fruit can be candied, made into jam or eaten fresh; leaves, pods, and
seeds are used for fodder; leaves are used in cooking; roots and fruit
are used for medicinal purposes; bark is used for dye; wood is used for
construction purposes and fuel.  Grown around homes.

Agritos	fruit, harmful organism host (crop diseases); wine, jelly,
medicinal purposes, dye, coffee substitute, ornamental.   Uses include
wine and jelly from the berries, medicinal purposes from the roots,
yellow dye from the roots and wood, a coffee substitute from the seeds,
and an effective hedge or barrier plant.

Almondette	Both the pulp and seed are widely consumed in India and are
considered one of the country’s most delicious wild fruit.  The seed
is roasted and used as a substitute for almond.  Oil produced from the
seed is used as an olive or almond oil substitute.  The bark yields
tannin, wood is used for firewood, leaves are used as fodder, and all
parts of the tree contain medicinal purposes.

Ambarella	Fruit eaten fresh; preserves, juice for beverages; sauce
similar to applesauce; green fruit pickled; ornamental; wood is used for
canoes; leaves consumed medicinal purposes.

Appleberry	Also grown as an ornamental.

Arazá	Beverage base, fruit, ornamental. Used to make juices, soft
drinks, ice cream, preserves and desserts.  Also serves as an ornamental

Arbutus berry	Ornamental, beverage base, fruit, medicinal purposes;
source of tannin for dyes; wood; nectar plant for honey production by
bees.   Used as an ornamental; bark is used in tanning leather; wood is
used as a fuel source.  Fruit is consumed by humans and birds.

Babaco	Fruit.  The entire fruit can be consumed.  Fruits are locally
eaten only after cooking; consumed fresh with sugar elsewhere.  Fruits
also blended into drinks, preserves and pies.  Commonly used for making
sorbets.

Bacaba palm	Fruit, beads, oil, palm hearts; fruit oil is used as a
moisturizer and emollient; waste from the fruit is fed to pigs and
chickens; leaves are used for thatching; wood is used for tools.  Fruit
is consumed raw or cooked; can be made into preserves.  The tree is also
used as an ornamental.

Bacaba-de-leque	Fresh fruit.

Bayberry, Red	Fruit, dye, erosion control, medicinal purposes.  Fruit
are consumed raw and cooked.  The fruit has been used as a food crop for
7,000 years.  The plant has many medicinal purposes; grown as an
ornamental

Bignay	Ornamental, fruit, wood, medicinal purposes, rope (bark).  Fruits
are consumed both raw and cooked; leaves are eaten raw and cooked; bark
is used in producing rope.  Leaves are used for medicinal purposes.

Bilimbi	Fruits used to make beverages, relish, chutney, preserves;
pickled; medicinal purposes; cleaner.  Fruits are consumed raw when
prepared into a relish.  Juice is prepared into drinks or used as a
cleaning agent on metals.  Fruit is used to deliver a tart tang to foods
and beverages.  Due to acidity, fruits are usually cooked and prepared
into chutney.  Various parts of the plant are used for medicinal
purposes.

Borojo	The fruit has a sweet flavor with some bitterness.  The fruit is
consumed fresh and as juice, jelly, sauces, compotes, marmalades,
candies and wine.  The juice is also mixed with milk and alcoholic
drinks and the pulp is used for ice cream.  Juice is being marketed as
aenergy drink.  Uses as a fresh fruit, beverage base, and medicinal. 

Breadnut	Medicinal purposes, ornamental, fruit; leaves, branches and
seeds are used as cattle feed; wood is used for construction, firewood,
railroad ties, veneer, floors, tool handles, packing boxes, cabinets and
furniture.  Seeds contain nutty kernels and resemble potatoes or
chestnuts in flavor.  The tree is an important forage plant in the
Yucatan.  Fruit were a staple food for the Mayans.

Cabeluda	Ornamental, fruit.  Fruits are eaten fresh or processed into
juices and jams.

Cajou, fruit	Fruit, nut, beverage, source of disease resistance to
anthracnose; wood is used for building,  ornamental.  The small kidney
shaped nut is edible and tastes similar to the cashew.  The peduncle is
eaten fresh or prepared into juice.

Cambucá	Fruit, juice, ornamental, medicinal purposes; bark used in the
leather industry; wood.  Fruits are eaten out of hand or used to make
jams, juices, or desserts; the tree is used as an ornamental or for
medicinal purposes.  The bark is used in the leather industry; the wood
is used for furniture and tools.

Carandas plum	Fruit; sheep and goats eat the leaves of the plant;
hedge/ornamental; source of firewood; roots are used as a snake
repellant in Kenya, medicinal purposes.

Carob	Pulp is eaten fresh or pods and seeds are ground and processed as
chocolate substitute. Can also be used for livestock feed; seed gum is
used in the manufacture of cosmetics, pharmaceutical products,
detergents, paint, ink, shoe polish, adhesives, sizing for textiles,
photographic paper, insecticides, and match heads; used in tanning;
flavoring, sweetener, thickening agent, ornamental (shade/shelter),
beverage base, charcoal, fuel wood; leaves are used for bioethanol;
alcohol, gum/resin, medicinal purposes.

Cashew apple	Beverage base, fruit, nut; seeds consumed; materials
including beads, gum/resin, lipids; medicinal purposes; vertebrate
poison (mammals); tree is used for erosion control; receptacle used as
forage; seeds yield edible oil; the shells or hulls of the fruit yield a
black, acrid oil that is used as a preservative and water-proofing agent
in insulating varnishes, in oil and acid-proof cements and tiles, in
brake-linings, as a lubricant in airplanes, and in termite proofing
timbers.  Wood is used to make furniture, boats, packing cases, and in
the production of charcoal.  Bark is used in tanning.  Stems exude a
clear gum used in pharmaceuticals and as a substitute for gum Arabic. 
Cashew apple is consumed by humans and animals; nuts are consumed;
cashew apple juice is used for medicinal purposes; trees are used to
control erosion.

Ceylon iron wood	Fruit, graft stock for sapote, medicinal purposes,
wood; leaves are used as fodder; the tree yields a gum; bark contains
10% tannins used for tanning; bark retards the fermentation of toddy. 
Fruits are consumed and fruits bark and seed oil have many medicinal
purposes; trees are used for many purposes.

Ceylon olive	Ornamental, fruit.  Consumed both ripe and unripe.  Fruits
resemble large olives.

Cherry-of-the-Rio-Grande	Fruit; home garden fruit and ornamental tree.

Chinese olive, black	Ornamental, fruit, wood; aromatic oil resin known
as elemi for varnish, lacquer and printer ink; seeds carved into beads
and ornaments.

Chinese olive, white	Fruit, beads, medicinal purposes; fruit, seed and
resin are exported to Europe for medicinal, soap and varnish
manufacture; oil is extracted from the seed; resin is used in paint,
incense and fragrances; the tree is grown as an ornamental.  Uses
similar to olives.

Chirauli-nut	Nut, fruit, medicinal purposes; wood is used for firewood
and to make boxes, doors and furniture; bark contains tannin; leaves are
used as a substitute for plates; seed oil is used in the manufacture of
candies; seeds are consumed.  Fruits and seeds are consumed.

Ciruela verde	Fruit; home garden plant.  Fruit are not commonly consumed
fresh.  More commonly used as a flavoring.

Cocoplum	Fruit, wood for fuel and construction; medicinal purposes;
ornamental; erosion control.

Date	Dates are consumed fresh or in processed form.  Fresh market dates
are divided into dry, semidry, and soft varieties.  In Middle Eastern
countries, they are also eaten in the early khalal stage.  Dates are  
HYPERLINK "http://www.answers.com/topic/nutritious" \t "_top" 
nutritious , being high in carbohydrate and fiber.  Mainly dried and
sold as whole, pitted or chopped for confections or to be eaten out of
hand; ornamental; beverage base; fodder; fibers from dates provide
thread and rigging for boats; wood for construction and firewood;
medicinal purposes.  Seeds are used as animal feed or strung as beads;
seed oil is used for soap manufacture; leaves are used as matting,
baskets, roofing, fencing and shelter.  In most varieties, the sugar
content is mostly invert sugar (  HYPERLINK
"http://www.answers.com/topic/glucose" \t "_top"  glucose  and  
HYPERLINK "http://www.answers.com/topic/fructose" \t "_top"  fructose ),
with only low levels of   HYPERLINK
"http://www.answers.com/topic/sucrose" \t "_top"  sucrose .  Some
orchards of date palms in the Mediterranean are maintained solely to
supply young leaves used on Palm Sunday during Easter week.  Date palm
leaves are a traditional roofing material in many regions.  Garden
brooms are made out of the stripped fruit clusters of the date palm. 
Processed products are more common in the Middle East, where large
amounts of dates are produced, than they are elsewhere.  Processed
products include sugars, pastes, flours, preserves, syrups, and  
HYPERLINK "http://www.answers.com/topic/fermentation" \t "_top" 
fermentation  products.  

Davidson’s plum	Fruit, additive, container plant.

Desert date	Food additive (flavoring), human food (gum/mucilage, fruit,
oil/fat, vegetable), seed oil is used as cooking oil; materials (beads,
essential oils, fiber, gum/resin, tannin/dyestuff), medicinal purposes,
potential source of pharmaceutical agent, non-vertebrate poison (disease
vector control), vertebrate poison (fish, mammals); kernel cake is used
as animal feed for sheep and poultry; wood is used for construction,
furniture and fuel.  Fruit has been used as a food crop in Egypt and the
Near East for four millennia.

Doum palm coconut	Ornamental, fruit, beads, fiber, forage, wood for
construction; unripe seeds are edible; ripe seeds are used as a weapon;
hardened endosperm of the ripe seed is used as vegetable ivory (used to
make beads and carvings), seeds used as a millet substitute.

False sandalwood	Fruit, oil/fat, lipids (material), medicinal purposes,
firewood; bark and roots are used for tanning; bark is used to
strengthen indigo dyes; heartwood contains an essential oil used for
fumigation; flowers have an essential oil that are used as a substitute
for orange blossom; compounds in the leaves are used as a poison for
snails; the seed contains a non-drying oil suitable for soap manufacture
and lubrication.

Feijoa:	Fresh eating, used in salads or processed in jelly, marmalade
and other preserves; used in desserts and drinks; home garden fruit;
ornamental; the tree is pruned to form a hedge; medicinal purposes.

Fig	Mostly dried, some canned and preserves.  Some fruit eaten fresh (in
recent years less than 5%).  Fruits and leaves have potential for
medical use; ornamental, beverage base, vertebrate poison (mammals),
potential seed contaminant; oil from dried seed is used for liqueurs;
syrup is use for tobacco flavoring.  Ficin, an enzyme found in the
leaves and fruit is used to tenderize meat.  In India, fig leaves are
collected after fruit harvest and used for animal feed.

Fragrant Manjack	Fruit, wood for fuel and construction; leaves used as a
vegetable and fodder; seed has potential for cattle feed; half-ripe
fruit pulp used as a paper glue; fruit extract is used as a poison on
nematodes; the tree is used for a boundary, a barrier or a support.

Gooseberry, Abyssinian	Fruit is consumed by humans, baboons and monkeys;
the plant is used for fencing and as fodder for goats and sheep.

Gooseberry, Ceylon	Fruit; garden plant.

Gooseberry, Indian	Fruit, potential as fuel wood, lipids (material),
medicinal purposes; ornamental, bark, fruit and leaves are tannin rich
and used in tanning and dyeing.  Dried fruit yields ink, light-brown or
yellow-brown hair dye and dye for dying of silk and wood.  Iron sulfate
turns this dye black.  Fixed oil from the fruit is used as a
hair-restorer and shampoo in India and is the main ingredient in
conditioner sold through ‘natural’ product outlets.  Simulated
pottery jars are made from a paste of the boiled fruit.  The leaves of
the tree are used as fodder for cattle; branches are lopped for green
manure.  Wood is used for minor construction, furniture, implements,
gunstocks, hooks, pipes, aqueducts, and water clarification.

Gooseberry, Otaheite	Fruit; juice is used in drinks; ornamental,
vegetable, medicinal purposes; leaves are consumed as a vegetable; root
bark is used in tanning in India.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
Use : Governor’s plum ( Flacourtia indica):  Jelly, jams and fresh
fruit; young shoots are edible; medicinal purposes; wood used to make
lumber and charcoal; ornamental, fresh foliage is used as fodder.  
Plum-of-Mart inique (Flacourtia inermi)  Fruit.  Rukam (Flacourtia
rukam):  Fruit; wood is made into rice pounders, pestles and clubs;
medicinal purposes; garden plant.   Indian plum (Flacourtia jangoma)s: 
Food medicinal purposes; wood is used for agricultural implements.

Grumichama	Ornamental, fruit; home garden fruit.

Guabiroba	Fruit, dooryard tree; wood is used for tools, furniture,
construction, and fuel.

Guava	Fruit, beverage base; wood for tools and fuel, medicinal purposes,
weed, home garden fruit; commercial production, seed oil for edible uses
and paints; leaves are used with other ingredients to make a black dye
for silk; bark is used to tan hides.  Fresh cultivars are sweet, large,
and contain white flesh.  Processing cultivars are more acid, have a
hard rind, and contain red flesh.  Fruit varies greatly from population
to population and can be low acid, musky and sweet, bland, low-sugar,
low acid, or high acid.

Guava berry	Fruit, ornamental.

Guava, Brazilian	Fruit, weed, wood for tool making; bark is rich in
tannin and used for curing hides.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Fruit, beads, weed; grown in the home
garden; ornamental and can be grown as a hedge.

Guava, Costa Rican	Fruit, home garden plant, wood. 

Guava, Para	Whole fruit.

Guayabillo	Whole fruit. 

Illawarra plum 	Fruit; wood is used for cabinet making, table tops,
furniture, packing cases, kitchen utensils, musical instruments,
woodturning, and boat building; ornamental.  

Imbé	Pulp used in the preparation of a wine and eaten fresh; wood is
used as timber; garden plant.  

Imbu	Pulp eaten fresh, made into beverages, desserts or preserves; roots
are used as a source of emergency food and water.  Wild fruit are so
productive; there is little need for cultivation.

Jaboticaba	Pulp eaten fresh out of hand or in salads or desserts.  Fruit
can also be processed into jellies or wine, ornamental, grown in home
gardens.

Jamaica cherry	Ornamental, fruit; potential as fuel wood; fiber
(materials); bark is used to make twine and large rope; wood is used for
interior sheathing, small boxes, casks, and general carpentry; being
evaluated as a source of paper pulp; shade tree; fruits are used as bait
to catch fish.  Fruit are popular in the Philippines with children.

Jambolan	Bee plants (pollination and nectar), ornamental, shade tree,
wind break, fruit, medicinal purposes, weed; leaves serve as fodder for
livestock and food for tassar silkworms in India; young shoots are used
as a teeth cleaner; essential oil from the leaves scents soaps and is an
ingredient used in perfume; bark is used in tanning leather, preserving
fishing nets and is a source of brown dye; wood is used for fuel, beams,
rafters, posts, bridges, oars, masts, troughs, well-lining, agricultural
implements, carts, solid cart wheels, furniture, railway sleepers, and
the bottoms of railroad cars.

Jelly palm	Ornamental, fruit; the seed serves as a minor source of oil. 

Jujube, Chinese	Some fresh eating, dried, smoked, pickled, or candied;
wood used for fuel wood, charcoal, turnery, and agricultural implements;
beads, chemicals, medicinal purposes, ornamental, hedge; leaves are
cooked as an emergency source of food.

Jujube, Indian	Fresh, dried, stewed, candied, preserved; fruit is used
in dying silk; the bark yields brown dye; ornamental; barrier; land
stabilizer; wood is used for fuel wood, furniture, line wells, boat
ribs, tools, yokes, gunstocks, sandals, golf clubs, and building
construction; invertebrate food (lac/wax insects), medicinal purposes,
weed; leaves are used for tanning and as fodder; In Ethiopia, fruit are
used to stupefy fish. 

Kaffir-plum	Ornamental, fruit; bark is used for dyeing; wood is used as
general timber for furniture and beams; larvae of the hairtail butterfly
(Anthene definite) and the Eggar moth (Lasiocampa kollikerii) feed on
the leaves of the tree; bushbabies, monkeys, baboons, bushbuck, and many
types of birds feed on the fruit.

Kakadu plum	Fruit; fruit is more commonly sold as an ingredient for
cosmetics and entering new markets as a nutraceutical in food
supplements and fortified beverages; medicinal purposes.  Fruits that
are consumed raw possess a drying-out effect in the mouth.  Fruits have
been used by the Australian Aborigines for tens of thousands of years.

Kapundung	Fruit, ornamental, tannin; leaves yield mauve dye; dye is made
from bark; fiber for paper manufacture; wood is used for house
construction and furniture.

Karanda	Beverage base, fruit, medicinal purposes; agent in tanning and
dyeing; leaves have furnished fodder for the tussar silkworm; a paste of
the pounded roots serve as a fly repellent; wood is used to make tools
or burned as a fuel.  Fruits are eaten fresh or cooked; the tree is used
as a hedge, many medicinal purposes.

Kwai muk	Fruit, ornamental; wood is used to make furniture; milky latex
is used to make stiff rubber.

Lemon aspen	Fruit, ornamental.  An ornamental tree growing up to 15
meters (49 feet) tall and 2 meters (7 feet) wide.  Native to Australia. 
Bush food plant.

Mangaba	Fruit, latex/rubber.  

Marian plum	Fruit, home garden tree.  Sour fruits grow wild in the
forests and are sometimes consumed.  Sweet fruits are cultivated. 
Ma-yong fruits are cultivated but are slightly sour.

Mombin, Malayan	Fruit, medicinal purposes; wood is used to make
furniture.

Mombin, purple	Fruit; the tree is planted as a living fence; gum from
the tree is used as a glue in Central America; wood is used for paper
pulp in Brazil; ashes from wood are used to make soap; leaves and fruits
serve as forage; lac insects are raised on the red mombin in Mexico;
medicinal purposes.

Mombin, yellow	Fruit, medicinal purposes; wood is used in carpentry,
matchsticks, tools, pencils, packing cases, fuel, carving, and as a
substitute for cork; tannin in the bark is used for tanning and dyeing;
gum from the tree is used as glue; young leaves are cooked and consumed;
trees are used as a living fence; fruit are used as fodder for cattle
and pigs; roots contain an emergency supply of water.

Monkeyfruit	Fruit, ornamental; erosion prevention along streams and
ravines; medicinal purposes; flowers are edible; leaves are used as
fodder; wood is termite resistant and is comparable to teak wood; used
in house and heavy construction, boat making, cabinet work and
furniture; wood and roots yield dye; bark is chewed; bark yields a
durable fiber for cordage.

Monos plum	Fruit, ornamental.

Mountain cherry	Fresh fruit.

Nance	Fruit, ornamental, potential as beverage base; wood is used for
firewood, charcoal, furniture, tool handles and building construction;
bark and green fruit is used in tanning and dyeing; strong fiber is
obtained from the bark; branches are used to catch fish.

Natal plum	Pulp eaten fresh or made into desserts or preserves; plant is
important as an ornamental and protective hedge, bonsai plant.  The
flavor is sour.  Each fruit contains 6 to 16 small, thin, flat brown
seeds that can be consumed. 

Noni	Ornamental, roots and bark are used for tannin/dyestuff (red dye),
medicinal purposes; health and cosmetic products from the leaves and
fruit; the trunk is used for firewood and tools; fruit and leaves are
used as fodder; oil from the fruit is used as an insecticide; soaps. 
Significant source of food for indigenous societies.  Several varieties
of noni vary in fruit size and leaf shape.

Olive	Grown for fresh fruit and oil; pickled for green olives, brined
and canned for ripe, crushed for oil. Also grown as an ornamental,
preservative, erosion control, fuel wood, charcoal, lipids, medicinal
purposes, important trade commodity, cultural symbol; fruit is an
important food in the Mediterranean diet; oil from the seed is used for
soap making and lubrication.  Maroon, purple, blue and black dyes are
obtained from the fruit; yellow-green dye is obtained from the leaves. 
Wood is used in turnery and cabinet making.  Over 1,200 different olive
cultivars have been developed.

Papaya, Mountain	Fruit is eaten cooked or fresh.  It is easily prepared
because it can be eaten skin and all; used as a gene source for disease
resistance for papaya; the proteolysis enzyme, papain, is used as a meat
tenderizer; grown in family gardens; green fruit is a source material of
latex; medicinal purposes. 

Patauá	Fruit, medicinal purposes; leaf base fibers are used as blowgun
darts; leaves are used as baskets; the palm heart is edible; wood of the
stem is used for floors and other construction needs.

Peach palm, fruit	Fruit, oil, fat, starch, vegetable, medicinal
purposes; source of hearts-of-palm; wood was used for tools and weapons;
today wood is used for construction purposes; grown in home gardens. 
Wild-type fruit are rich in oils and domesticated fruit are rich in
starch.  Currently, the plant is most important in both Latin American
and world markets for its heart-of-palm.  This palm is the only
domesticated palm in tropical America. 

Persimmon, black	Fruit, bonsai, container plant, ornamental; fruit are
used to make a black dye in Mexico; wood is used for tools, engraving
blocks and art work; source of food, shelter and cover for wildlife. 
Fruit are popular to birds and other wildlife.

Persimmon, Japanese	Fruit, sugar, wood, ornamental, source of
rootstocks, medicinal purposes; tannin from the unripe fruit is used in
brewing sake, dyeing, and as a wood preservative; juice of wild
persimmons is used as an insect and moisture repellent.   Part(s) of
plant consumed:  Edible peel and inner pulp.  There are more than 950
cultivars of Japanese persimmon.  The major varieties are Izu, Fuyu, and
Suruga.  Almost all non-astringent cultivars were developed in Japan. 
An important fruit source in China, Korea, and Japan since prehistoric
times.

Pitomba	Fruit, home garden plant, hedge, container plant.

Pomerac	Fresh fruit, table wine in Puerto Rico; ornamental; medicinal
purposes; home gardens; wood is used for construction, railway ties, and
bowls.  Part(s) of plant consumed:  Whole fruit.

Rambai	Fruit, shade tree, ornamental; wood used for posts; bark used as
a mordant for dyes; medicinal purposes; rootstock. 

Rose Apple	Fresh fruit, jams and jelly and candied; medicinal purposes,
ornamental, weed; invasive in some areas; living fence around coffee
plantations; fruits are used to make rosewater; branches are used to
make hoops for sugar casks and baskets in Puerto Rico; bark is used for
tanning and yields a brown dye; wood is used for furniture, spokes for
wheels, knees for boats, beams for construction, frames for musical
instruments, general turnery, and packing cases; fuel wood; wood for
charcoal; essential oil from the leaves is used in the perfume industry;
flowers are a source of nectar for bees.

Rumberry	Beverage base, fruit, medicinal purposes.  Fruit is extremely
high in vitamin C content.  Because the flavor of the fruit is sour and
acidic, the fruit is usually prepared into drinks and ice creams.

Sea grape	The fruit is utilized for making jellies, jams or wine; eaten
out of hand as a fresh fruit.  It is widely used as an ornamental in
coastal areas; erosion control and dune stabilization, windbreak,
bonsai, hedge, ground cover; medicinal purposes; wood is used to make
furniture, cabinetry and ships; wood is used to make charcoal and serves
as firewood; bark resins are used in tanning and dyeing; the plant is a
good honey producer.  The flavor is sweet, acid, bland or musky. 

Sentul	The fruit is usually consumed raw without peeling.  With the
seeds removed, the fruit is made into jam or jelly; fruit is preserved;
ornamental, backyard tree, provider of shade/shelter, medicinal
purposes; in the Philippines bark is used in tanning fishing lines; wood
is used to make house-posts, barrels, cabinets, boats, carts, sandals,
and household items; firewood.  The two types of sentuls are the Yellow
and the Red.  The Red is more common than the Yellow.  A popular
tropical Asian fruit.

Sete-capotes	Ornamental and fresh fruit. 

Silver aspen	Fresh fruit. 

Starfruit	Sweet varieties are eaten fresh or used in salads, garnishes,
and juices.  Tart varieties are used for cooking; flowers and leaves are
consumed; unripe fruit has high oxalate content and can be used to
remove rust and clean metals; also used in place of a conventional
mordant in dyeing; wood used for furniture; medicinal purposes.  Slices
cut in cross section are the shape of a star.  The flavor ranges from
sour to mildly sweet, resembling apples.  Three to 15 flat, thin brown
seeds are present in the fruit.  The fruit is consumed in many dishes;
the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry	Consumed as fresh fruit; jams, jelly, relish, pickles or
sherbet; grown in plantations; grown as an ornamental or hedge plant;
medicinal purposes, weed (potential seed contaminant); invasive species;
leaves are spread over floors of Brazilian homes to repel flies; bark
contains tannin and can be used for treating leather; flowers are a
source of pollen for bees.

Tamarind	The young seedlings, tender leaves and flowers can be used as a
salad crop; immature pods can be used as a seasoning; the pulp is an
important ingredient in Worcestershire and barbecue sauces.  The pulp
can also be used in drinks, preserves and in meat sauces.  Overripe
fruit is used to clean copper and brass.  Seeds are consumed after
cooking, can be ground, or used to make a type of pectin.  Dried leaves,
flowers and pods are used as mordents in dyeing; yellow dye is obtained
from the leaves; pulp is used in dyeing and to coagulate rubber latex;
ornamental; shade/shelter, windbreak, prevents soil erosion; wood for
tools, fuel and charcoal; beads, medicinal purposes; seeds can be used
as a substitute in livestock feed; side branches of the tree and leaves
are used as livestock fodder; leaves are consumed by silkworms; honey
plant; powder from tamarind kernels is used in sizing and finishing
cotton and has many other industrial purposes; oil from the seed is used
in varnish; bark and twigs are used for twine and tanning.

Uvalha	Beverage base, fruit, ornamental.

Water apple	Fruit, home gardens, wood is used for construction or
handicrafts, flowers are a source of nectar; some parts of the tree
contain tannin that is used for dyeing.

Water berry	Fruit, habitat and food source for native birds and other
animals; bark is extracted for dye; powdered bark is used as a fish
poison; wood is used for making mortars and fence poles; construction
material for boat planking; firewood, charcoal; leaves are used as
fodder; the tree is used for erosion control; shade tree; ornamental;
living fence; the tree is used as an indicator of underground water and
an indicator of areas suitable for sugarcane farming; protected species
in South Africa.

Water pear	Fruit, wood for poles, posts, building and bridge
construction; firewood, charcoal; smoke from the wood is used to season
milk containers; ornamental; source of shade and shelter.

Wax jambu	Fruit eaten raw or cooked as a sauce or in a stew with true
apples; also grown as an ornamental tree; wood is used for construction;
flowers are a rich source of nectar.



MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS (SEE ALSO APPENDIX
III): 

	There are several medicinal uses of the tropical and subtropical fruits
are they are discussed in APPENDIX III: Medicinal Uses of the Tropical
and Subtropical Fruits – Edible Peel.  The medicinal value of
tropicals and subtropicals, both the fruits themselves and their actual
plant parts (bark, roots, and even   HYPERLINK
"http://www.answers.com/topic/pollen" \t "_top"  pollen ), has long been
acknowledged by the diverse peoples in and around their areas of origin.
 These regions are rich in recipes for preparing infusions, decoctions,
syrups, pastes,   HYPERLINK "http://www.answers.com/topic/jelly" \t
"_top"  jellies , juices, and so forth for   HYPERLINK
"http://www.answers.com/topic/myriad" \t "_top"  myriad  purposes. 
Despite the relatively low   HYPERLINK
"http://www.answers.com/topic/caloric" \t "_top"  caloric  values of
tropical and subtropical fruits, they play an important role in human
diet mainly because of their high and diverse vitamin and mineral
content (See Appendix II).  This has been of extreme importance in the
tropics, where people have been consuming them since ancient times,
either by collecting fruit from the wild or by cultivating plants in
home or community gardens.  They have become an important part of the
diet of people in the developed countries of the world, especially
between the health and fitness conscious.  Toward the end of the
twentieth century, market campaigns commonly recommended consumption of
five fruits per day.  	The main method of consumption of most tropical
and subtropical fruits is as fresh fruit or as jams, jellies, juices
(made with fresh fruits, concentrates, or frozen pulp), sauces, ice
cream and sherbets, and other desserts and diverse confectionaries are
typical of the uses to which tropical and subtropical fruits are put,
both industrially and domestically.  

	USDA MARKETING STANDARDS FOR TROPICAL FRUITS

	The USDA Agricultural Marketing Service (USDA AMS 1955, 2001, and 2010
has established standards for marketing some of the tropical fruits with
edible peels such as date, fig, and olive oil and each will be discussed
below.  The standards for dried figs are for figs, which the greater
portion of the moisture has been removed.  They must be clean and sound
and may be sulphured.  Dried figs have two colors white either fig or
black figs.  The white figs are white to dark brown in color and include
varieties such as ‘Adriata’, ‘Calimyrna’, and ‘Kadota’.  The
‘Calimyrna’ must not be co-mingled with other varieties.  The black
figs are black or dark purple in color as in ‘Mission’ varieties. 
Either the styles for packing are variations of whole figs or pieces of
figs made from whole dried figs whose size cannot exceed 3/8 in x 3/8 in
x ¾ in.  Figs packed loose have varieties called white in six sizes
called No. 1 size (jumbo) not exceeding 1-9/16 in width to No. 6 size
(standard size) less than 12/16 in width.  Black varieties have similar
styles but No. 1 is 1-5/16 of larger in width. The U.S. Grades A and B
are based on flavor and odor, uniform variety color requirements,
uniform sizes, freedom from decay, disorders, bacterial spot, scab, worm
holes, free from bruises, sunburn, decay, and mechanical injury.  Also
free from visible sugar crystals and moisture limits may not be exceeded
with the maximum moisture by weight being 24 %.  

	The grade standards for dates (U.S. Grade A or U.S. fancy – U.S.
Grade C dry) are based on varieties, color, uniform size, freedom from
defects.  Defects include color damage, broken skin, abnormal shapes,
scaring, dry skins, insect or mold injury, mechanical injury, .The fresh
dates may or may not be softened by hydration and dry dates are not
hydrated.  The various styles include whole date, pitted date, date
pieces, and/or macerated dates that have been ground, chopped, mashed,
or broken.  

	In California (Sibbert, 2004) upon delivery to the processor, all
canning olives are graded by licensed state inspectors.  Returns to the
growers are based on total weight and size of the olives within each
size classification.  First step in the grading of olives is to
determine whether they are “natural condition olives” or
“canned-ripe olives of the tree-ripened type.  The natural condition
olives are freshly harvested olives generally in field bins and may be
in water or a preserving solution, while the canned-ripe olives of the
tree-ripened type are packaged but not oxidized olives of advancing
maturity.  The second step for grading is to verify the variety of which
there are five commercial varieties placed in two groups based on size. 
Group I olives are much larger than Group II and constitute a much
smaller proportion of the total production.  The third step is to remove
immature and overripe culls before size grading.  Group I olives
(Ascolano, Barouni, and Sevillano) should have no more than 15% immature
fruit and picking should stop when more than 10% of the fruit is
overripe.  Group II olives (Mission, Manzanillo) should have an even,
pale-green color with a minimum of white lenticels.  Olive culls are
caused by many reasons such as machine injury, hail, wrinkled fruit,
insect damage, split pits, and frost damage. The last grading step is
determining the size of the olives.  The olives will be then graded on
number of olives per pound and the weight of individuals.  Olives that
do not meet the standards cannot be used for canning.  For canned olive
standards, see the section on processing olive products.

	There are several U.S. grade standards for olive oil and olive-pomace
oil.   There are four types of olive oil described and include virgin
olive oils, olive oil, refined olive oil, and crude olive-pomace oil.  
The hierarchy for grades of virgin olive oil is extra-virgin olive oil;
virgin olive oil, and virgin olive oil not fit for human consumption
(lampante virgin olive oil).  Lampante virgin olive oil is the lowest
quality among the virgin olive oils and must be refined before
consumption.  U.S. Extra Virgin Olive Oil is virgin olive oil, which has
excellent flavor and odor, and free fatty acid content expressed as
oleic acid of not more than 0.8 g per 100g.  U.S. Virgin Olive Oil is
virgin olive oil, which has reasonably good flavor and odor and
excellent flavor and odor, and free fatty acid content expressed as
oleic acid not more than 2.0 g per 100g.  U.S. Virgin Olive Oil not fit
for human consumption without further processing is sometimes referred
to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has
poor flavor and odor and free fatty acid content expressed as oleic acid
of more than 2.0 g per 100g.  It is intended for refining or for
purposes other than food use.  U.S. Olive Oil is the oil consisting of a
blend of olive oil and virgin olive oil fit for human consumption
without further consumption.  It has a free fatty acid content expressed
as oleic acid not more than 1.0 g per 100g.  U.S. Refined Olive Oil is
the olive oil obtained from virgin olive oil by refining techniques that
do not lead to alteration in the initial glyceridic structure.  It has a
free fatty acid content expressed, as oleic acid not more than 0.3 g per
100g, is flavorless and odorless.  The Olive- pomace Oils hierarchy from
lowest to highest is olive-pomace oil, refined olive-pomace oil and
crude olive-pomace oil.  Crude olive-pomace oil has the lowest quality
among the olive-pomace oil s and must be refined before consumption. 
Olive-pomace cannot be labeled as olive oil.  The U.S. Olive-pomace Oil
is the oil comprising a blend of refined olive-pomace olive and virgin
olive oils for human consumption without further processing.  It has a
free fatty acid content expressed as oleic acid not more than 1.0 g per
100g.  U.S. Refined Olive-pomace Oil is oil obtained by refining methods
that do not lead to changes in the glyceredic structure. It has a free
fatty acid content expressed as oleic acid not more than 0.3 g per 100g.
 U.S. Crude Olive-pomace Oil does not meet the other olive-pomace
requirements and is intended for food use or purposes other than food
uses. 

AVAILABILITY AND STORAGE LIFE OF THE TROPICAL AND SUBTROPICAL FRUIT
PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE: 

	Some of these tropical and subtropical fruits with edible peels have
major markets such as date, fig, guava, olive, starfruit, and tamarind. 
At present, many of the tropical and subtropical fruit- edible peel have
limited availability by being in local markets (Table 37)  Many such as
açai, acerola, carob bean, and noni are widely available in health food
stores.  Others are available at this time as processed commodities such
as jellies or juices such as red bayberry sold as rumberry, feijoa, and
yellow mombin.  

Table 37.  AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED
CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Commodity	Availability in the Marketplace

Açaí	Staple food for inhabitants of the lower Amazon region where it
is purchased from local acai fruit markets and businesses that process
the fruit; palm hearts purchased from markets all over the world; acai
fruit drinks, powdered juice extracts, tablets, frozen pulp and energy
bars are sold in health food markets in the United States, Europe and
online; fruit and juice is highly perishable.

Acerola	Natural food outlets around the world promote vitamin C products
from acerola including powder, tablets, capsules, juice and syrup; sold
in baby foods in Puerto Rican markets; frozen fruits shipped to the
United States for processing; no commercial production of fresh fruits;
fruits bruise easily and are highly perishable.

African plum	Children mostly collect and consume the fruit, but adults
also consume fruits during food shortages; fruit is occasionally sold in
African markets.

Agritos	Although not commercially available, berries are widely consumed
in Texas and made into jelly, baked goods, and drinks.

Almondette	Fallen ripe fruits are collected from the wild in India.

Ambarella	Fruit are sold in local markets in Vietnam, Laos, Camboida,
Gabon, and Zanzibar.  Consumed when other popular fruits are out of
season.

Apak palm	Fruit is not produced commercially and are consumed locally,
when ripe.

Arazá	Fruit is common on the town markets of Tefe.  Plants are
cultivated on small properties in South America.

Arbutus berry	Fruits are bland and consumed more by birds than humans. 

Babaco	Fruits are found in Farmer’s Markets and specialty markets in
southern California; fruits exported from Australia and New Zealand to
various markets; eaten locally in Ecuador.

Bacaba palm	Fruit is widely used in Northern South America as a source
of vinho de bacaba.  Fruit are rarely seen in markets.

Bacaba-de-leque	Consumed locally in Brazil and the Southeastern
Amazonas.

Bayberry, Red	Sold as “Yumberry” juice on the internet; fruit are
cultivated in Southeast Asia but are difficult to grow commercially.

Bignay	Sold in bunches at markets in Indonesia; fruit used to be sold
commercially in southern Florida as a source of juice for jelly.

Bilimbi	Grown and consumed locally throughout the year; fruits sold
fresh at local markets.

Borojo	The fruit are both harvested from the wild and marketed locally
and also produced commercially (3,000 ha)

Cajou, fruit 	Fruit is collected and consumed locally.  Fruit are sold
at local markets and urban markets in Belém, Pará, Brazil.

Cambucá	Only a few rare fruit growers’ orchards and botanic gardens
grow the plant.  The fruit was widely found at the Rio de Janeiro
markets 60 years ago but today this is no longer true due to devastation
of its natural environment.

Carob	Pods are exported to Russia and central Europe; pods used to be
regularly sold by street vendors in the Italian section of lower New
York City for chewing; “health food” products are produced and sold
in the U.S. as a substitute for chocolate.

Cashew apple	Where labor costs are very low, cashew apples are gathered
up and taken to markets or processing plants.  Cashew apples are
extremely perishable and usually spoil within one day.  Cashew nuts are
extremely popular and are sold worldwide in markets.  Nuts are sold
around the world in the roasted and salted form.

Ceylon iron wood	Fruits are considered to be a seasonal delicacy and
sell at high prices in Indian metros.

Ceylon olive	Fruit is boiled, pressed flat, and sold with a twist of
paper containing salt and chili powder at roadside stalls.  In Asian
shops, it is possible to buy these fruits in a light pickling liquid of
salt, sugar and vinegar.  They are labeled ‘Thai olives’.

Cherry-of-the-Rio-Grande	Grown in home gardens and at present not grown
for commercial production.

Chinese olive, black	Sold preserved with salt in the marketplace.

Chinese olive, white	The fruit, seed and resin are exported to Europe
for medicinal use and for soap and varnish manufacture.  Raw fruit is
sold on local markets.

Chirauli-nut	Fruits are sold in the bazaars in India.

Ciruela verde	Marketed locally but little potential for development.

Cocoplum	Important in local areas.

Date	In traditional date-producing areas, dates are hand sorted in the
field and sold at local markets.  More industrialized date production
relies upon packing and storage facilities to hold them until shipped. 
Important fruit of commerce.  Classified as soft, semi-dry or dry
depending on moisture content.  Consumed as a staple food in the Middle
East, North Africa, and Western Asia.

Davidson’s plum	Fruits consumed locally and it is an important fruit
in the bush food industry.

Desert date	Food crop in arid areas; regular rural-market commodity;
used commercially in the manufacture of steroids; commercial animal
feed; cooking oil from the seed is marketed.

Doum palm coconut	Locally important fruit; local populations have used
the fruit and seeds for centuries.

Feijoa	High quality processed feijoa products including frozen desserts
and drinks including feijoa wine or juice products have been developed
for several markets.  Feijoa wine has been sold in small quantities to
Asian markets and feijoa juice is used in a range of successful
commercial blends in New Zealand.  Freeze-dried feijoa chips are used in
breakfast and cereal mixes.  Homeopathic pharmacies sell “feijoa
tea.”  Fruit can be stored commercially at 4 °C (39 °F) for 4 weeks.

Fig	Many value-added products from countries such as Portugal, Turkey,
Greece, Japan, Iran and Iraq are created from figs.  Sold in local
farmers’ markets.  Sold to restaurants.  Fresh figs are highly
perishable and sell for high prices.  In many countries, much of the
production is consumed domestically as fresh fruit.  Fig Newton cookies
have been manufactured in the United States since 1891.  It is one of
the most popular cookies made and sold in the United States.  Fresh figs
can be stored for up to 5 days.

Gooseberry, Ceylon	In Israel, the fruit is produced into jelly and is
exported.

Gooseberry, Indian	In Southern Thailand and India, fruit are collected
from the wild and taken to market.  Hair products produced from the oil
of the fruit are sold in health food stores and natural product outlets.

Gooseberry, Otaheite	Fruit are consumed locally.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
Flacourtia indica fruit is found in the local markets in Africa; Rukam
(Flacourtia rukam) young shoots are marketed.

Grumichama	Fruits are marketable for 10 to 12 days after harvest and are
shipped to grocery stores, restaurants and hotels.  Fruit availability
is only 2 weeks out of the year; so many chefs process the fruit into
frozen puree.  Grumichama jelly and syrup can be found at some of
Hawaii’s farmers’ markets.

Guabiroba	Fruits are consumed only in their natural state and are
greatly appreciated locally.

Guava	Fruit is commercially grown around the world for the fresh market
or processing.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Ripe fruit is very perishable and is
usually sold at the local markets. Fruit that is shipped long distances
for market sales is harvested before it is completely ripened. 
Commercial growers sometimes ship fruit to local processors or factories
instead of fresh fruit markets.

Guava, Para	The fruits are consumed in their natural state (juices,
sherbets) and sweets.

Imbu	Fruit is collected from the ground and sold in local village
markets or sold in markets outside the area of production.

Jaboticaba	When in season, the fruit can be found in Brazilian markets
and at roadside stalls.

Jamaica cherry	Fruit are sold in local Mexican markets.

Jambolan	Marketed in Asia and other local markets.

Jujube, Indian	Fruits are taken to market.

Kaffir-plum	Fruit are valued locally.

Kakadu plum	Fruit is sold as an ingredient for cosmetics and is entering
new markets as a nutraceutical in food supplements and fortified
beverages; also harvested and sold in local markets.  Fruit are
purchased and sold to restaurants, airlines, hotels, juice
manufacturers, food processors, and pharmaceutical companies.

Karanda	Fruit is marketed in local villages in India, Burma, Malacca,
and dry areas of Sri Lanka.  Freshly picked ripe fruits can be kept at
room temperature only 3 to 4 days before they begin to shrivel.  Popular
in some south Florida tropical fruit collections.

Kwai muk	Gathered locally; farmers in Canton gather fruits and sell them
in town for extra income.

Lemon aspen	Fruit products including sauces, chutneys, relishes, and
aspen flavored mineral water are available in retail markets and the
Internet.  Fruit are traded whole, frozen or as juice.

Mangaba	Fruit is industrialized in the form of frozen pulp for use as
juice and ice cream; fresh fruit are shipped in plastic boxes
immediately after harvest and have a shelf life of 3 to 4 days.  If
stored at 6 to 9 °C (43 to 48 °F) in polyethylene films, postharvest
life is 7 to 10 days.

Marian plum	Fruit is becoming popular among local consumers and is sold
in markets.  The leaves are also sold in local markets and the fruit may
soon be exported.

Mombin, purple	Both ripe and green fruit are sold in local markets and
along streets.  Ripe fruit are popular in the Indian markets of Mexico
and Guatemala; in Ecuador, fruit is commercialized and found in
supermarkets of big cities.  Fruit is sold by size and ripening stage.

Mombin, yellow	Fruit is sold in local markets and markets in other parts
of the country.  Frozen fruit pulp is sold commercially to restaurants,
hotels and snack bars to make juice, ice cream and jam.  It is one of
the most prized pulps in Brazilian markets and the price remains high
all year.

Nance	Fruit are sold in local markets and along roadsides.  In some
local markets, fruit are sold packed in water in glass jars.

Natal plum	Fruits are used locally and not marketed.

Noni	A popular herbal dietary supplement in modern markets; some of the
most important botanical remedies and food supplements traded on the
international market.  The largest markets for noni are North America,
Mexico, Asia, and Australia.

Olive	Widely available; sold throughout the world; raw olives are sold
in specialty produce stores; there is a growing interest in olive oil
consumption for health and gourmet reasons.  

Papaya, Mountain	Fruit is accepted on the international market for use
in the pharmacological industry and as a meat tenderizer.  Rural
populations consume the fruit.

Patauá	The fruit has great economic potential.  Soaked or heated fruits
are sold on the market in the town of Coca.  Indigenous people consider
the oil highly valuable.  During World War II when a world shortage of
olive oil occurred, Brazil exported over 200 tonnes (220 tons) per year
of patauá oil.

Peach palm, fruit	Due to the strong flavor, the fruit is harvested and
commercialized before full ripeness.  In Costa Rica, the San José
market is supplied with fruit year-round.  Fruit is sold in markets
cooked, fresh by the bunch or minimally processed.  Processing includes
removing the fruit from the bunch, washing it, waxing it, sorting it,
and packaging it.  Fruit do not store well and deteriorate within 3 to 7
days.  Heart-of-palm of this plant is the principal source of
heart-of-palm in both Latin American and world markets.  Large
quantities of heart-of-palm are exported to Europe and the United States
each year.  There is also a niche market demand for dry flour

Persimmon, Japanese	Fruit are sold all over the world.  Most production
in Israel is consumed domestically as fresh or cold-stored fruit, but
some is also exported to Europe.  Early fruit is shipped to market by
the middle of August.

Pomerac	Fruit are sold in local markets and along streets where the tree
is grown; locally consumed, rather than exported.

Rose Apple	Fruits are still seldom marketed.

Rumberry	The fruit has only recently come into large-scale cultivation
and sale to the world market.  Japan is the major buyer.  The high
vitamin C content of the fruit has created a demand for the fruit in the
natural products market.  Herbal supplement companies in the United
States are marketing rumberry extracts in powders and pills.

Sea grape	Not commercially produced it is still viewed as “exotic”.

Sentul	Fruit are sold in local markets.  Marmalade is exported from the
Philippines to Oriental food dealers in the U.S. and elsewhere.

Silver aspen	Fruit is sold commercially as juice.

Starfruit	Fruits were once viewed as a curiosity in the U.S.; today some
small groves have been established and the fruits are used as
“conversation pieces” to decorate gift shipments and appear in the
produce sections of some supermarkets.  Many U.S. shipments go to
Vancouver, Quebec, and Disneyworld.  Small amounts are sold locally. 
Fruits have been shipped successfully without refrigeration from Florida
to northern cities.  Waxing extends storage life and preserves vitamin
value.  The shelf life of the fruit is seven to twenty days.  Fruit are
available in the subtropics from late summer through to late winter.

Surinam Cherry	Currently, fresh fruit is only available at local
markets.  The only commercial production is in Brazil and India. 
However, the demand for the fruit is increasing.  Currently, most fruit
products are made in the home.

Tamarind	Fruit is marketed worldwide fresh and in sauces, syrups, and
processed foods.  Pulp is sold in shops and bazaars by weight.  Seeds
are sold in markets in Thailand.

Uvalha	Processed commercially.

Water apple	Fruit are sold in markets in piles or skewered on slender
bamboo sticks in Indonesia.  Fruit are almost available the entire year.
 Export is limited to border trade including Singapore.

Water pear	No specific entry gathered and eaten.

Wax jambu	Marketed in Asia, especially Malaysia.



AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP
MEMBERS IN THE U.S. MARKETPLACE:

	Most of the major tropical and subtropical fruits – edible peel are
widely available in the marketplace.  USDA (Noncitrus fruit and tree nut
2010) references the market availability and peak production periods for
guava as being available year around (Jan 1 – Dec 31).  In addition,
the Packer (volume 108, No. 54, 2011) has availability of date, fig, and
starfruit Tables 38 - 40, respectively in the marketplace. 

	Dates are available from California all year with a peak time being
October – December (Table 38).  USDA also states the marketing season
for dates is from August 15 – March 15.  Whole dates are harvested and
marketed at three stages of their development.  The choice for
harvesting at one or any other stage depends on varietal
characteristics, climatological conditions and market demand.  They are
as described before: - sweet khalaal: dates, physiologically mature,
hard and crisp, around 50 % moisture content and over, bright yellow or
red in color, perishable. - rutab: partially or wholly browned, reduced
moisture content (average 30 – 35 %), fiber softened, succulent flesh,
perishable. and tamar: color from amber to dark brown, bluish or almost
black, moisture content further reduced (below 25 % down to < 10 %),
texture from soft and pliable to firm and firm to hard.

Table 38.  Availability of Dates in the U.S. Marketplace (A = Available,
P = Peak) Packer, 2010). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	A	A	A	P	P	P	P



	Figs are available from California June 5 through October 30 (Table
39).

Table 39.  Availability of Figs in the U.S. Marketplace (A = Available,
P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California





A	A	A	A	A





	The season for fresh, canned, or processed olives ranges from August 1
through July 3, and the oil crushing time is from December 1 through
July 3.  The main varieties harvested in California for olives are
Manzanillo and Sevillano.  Of the 190,000 tons of olives harvested in
2010, Manzanillo accounted for 77.9 % and Sevillano accounted for 13.1
%.  

	Starfuit is available from Florida January and February and June
through December.  The peak season is August and September (Table 40).

Table 40.  Availability of Starfruit in the U.S. Marketplace (A =
Available, P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

Florida	A	A



A	A	P	P	A	A	A



		Guavas are available from Florida from Janurary through – March and
June through October, while jaboticaba are available march through June.
 Passionfruit is available from April through August (Brooks, 2004). 

Storage Life of Tropical Fruits With and Without Edible Peels: 

	Tropical fruits are unlike temperate fruits in that they are more
difficult to store and deteriorate rapidly after harvest making them
susceptible to storage diseases.  Tropical fruits are classified as to
ripening whether they are climacteric or non-climacteric fruit.   
HYPERLINK "http://en.wikipedia.org/wiki/Climacteric_(biology)" \o
"Climacteric (biology)"  Climacteric  fruits refer to   HYPERLINK
"http://en.wikipedia.org/wiki/Fruit" \o "Fruit"  fruits  that have high 
 HYPERLINK "http://en.wikipedia.org/wiki/Respiration_rate"  respiration
rate  during the fruit's   HYPERLINK
"http://en.wikipedia.org/wiki/Ripening"  ripening  and produce ethylene
level.  The climacteric fruits are those that are able to ripen after
being picked.  For example, avocado, banana, biriba, breadfruit, durian,
feijoa, fig, guava, jackfruit, mango, papaya, passionfruit, persimmon,
rambutan, sapodilla, sapote, soursop, and starfruit are climacteric.  An
example of climacteric fruits are bananas, they are picked and shipped
green and then ripen at a later time.  The nonclimacteric fruits include
the date, jujube, longan, lychee, olive, pineapple, and pomegranate. 
With improvement in storage conditions, some of the edible peel tropical
fruits can be stored over 4 weeks (Table 41). 

Table 41. Approximate Storage Life of Tropical and Subtropical Fruit –
Edible Peel (EP) in Commercial Storage (Adapted Hardenburg, et al.,
1986, Gast, 1991).  Tropical fruits with inedible peels  (IP) are also
listed for comparison.

Commodity	Edible Peel (EP) or Inedible Peel (IP)	Approximate Storage
Life With Proper Storage Temperatures

Acerola	EP	6 – 8 weeks

Atemoya	IP	2 – 4 weeks

Avocado	IP	2 – 8 weeks

Babaco	EP	1 – 3 weeks

Banana	IP	1 – 4 weeks

Breadfruit	IP	2 – 4 weeks

Cashew apple	EP	5 weeks

Cherimoya	IP	2 – 4 weeks

Date	EP	6 – 12 months

Durian	IP	6 – 8 weeks

Fig, fresh	EP	7 – 10 days

Gooseberry, Indian	EP	6 – 9 days

Guava	EP	2 – 3 weeks

Jaboticaba	EP	2 – 3 days

Jackfruit	IP	2 – 4 weeks

Jujube, Chinese	EP	4 weeks

Longan	IP	2 – 4 weeks

Lychee	IP	3 – 5 weeks

Mango	IP	2 – 3 weeks

Mangosteen	IP	2 – 4 weeks

Mombin	EP	2 – 3 weeks

Olives, fresh	EP	4 – 6 weeks

Papaya	IP	1 – 3 weeks

Passionfruit	IP	3 – 4 weeks

Persimmon, Japanese	EP	1 – 4 months

Pineapple	IP	2 – 4 weeks

Pomegranate	IP	2 – 3 months

Rambutan	IP	1 – 3 weeks

Sapodilla	IP	2 weeks

Sapote, black; Sapote, mamey, and Sapote, white	IP	2 – 4 weeks

Soursop	IP	1 – 2 weeks

Star apple	IP	3 weeks

Starfruit	EP	3 – 4 weeks

Tamarind	EP	3 – 4 weeks



CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A NEW TROPICAL AND
SUBTROPICAL FRUI – EDIBLE PEELCROP GROUP:

The establishment of a new Tropical and Subtropical Fruit – Edible
Peel Crop Group 23 will affect the need to update many Risk Assessment
Models, Residue Chemistry Guidelines, OPP databases, and/or HED Standard
Operating Procedures (SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, LIFELINE,
and CARES will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production. 

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC with attendance by Canada, PMRA and Mexico. 
The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field
Trials) Table 5 Suggested Distribution of Field Trials by Region for
Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop
Production will be updated to reflect more recent crop production
information.   There is currently no conflict with Canada.  In addition,
there should be no conflict with Canada since they do not produce the
tropical fruit crops.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide-monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41. 

The policy does not have to be updated at this time, since it no
tropical fruit edible peel commodity is listed in this policy.

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to fully utilize data generated by the USDA
Pesticide Data Program. 

	Some of the Tropical and Subtropical Fruit Crop Group members are
included in the HED SOP 99.6.  See Table 42 below.  Many members of the
proposed tropical fruit group edible peel are considered non-blended
commodities since they can be eaten as a single fruit.  The whole fruits
are not blended except for carob and can be uncooked, cooked, baked,
boiled, or canned.  Dates are considered partially blended since they
are mixed from various sources.

TABLE 42. Classification of Food Forms with Respect to Level of Blending
for the Tropical and Subtropical Fruit Group 22 – Edible Peel Crop
Group. (HED SOP 99.6, April 20, 1999). 

COMMODITY	CROP GROUP 	FOOD FORM	CLASSIFICATION

Carob	O	13 - Baked	B - Blended

Date	O	13-- Baked	PB - Partially blended

Date	O	14 – Boiled	PB - Partially blended

Date	O	18 - Dried	PB - Partially blended

Fig	O	11 - Uncooked	NB – Not blended

Fig	O	13-- Baked	PB - Partially blended

Guava	O	11 - Uncooked	NB – Not blended

Guava	O	12 – Cooked: NFS	NB – Not blended

Guava	O	31 – Canned: NFS	PB - Partially blended

Guava - juice	O	31 – Canned: NFS	PB - Partially blended

Olive	O	32 – Canned: Cured	PB - Partially blended

Olive oil	O	98 - Refined	B - Blended

Persimmon	O	11 - Uncooked	NB – Not blended

Surinam cherry (Pitanga)	O	Surinam cherry (Pitanga)	NB – Not blended

Starfruit (Carambola)	O	11 - Uncooked	NB – Not blended

Tamarind	O	11 - Uncooked	NB – Not blended



(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000. 

There is no guidance in the SOP for the proposed Tropical and
subtropical fruit – edible peel group and its proposed subgroups.  The
proposed Tropical and subtropical fruit – edible peel commodities will
be listed below followed by a listing of the proposed Tropical and
Subtropical Fruit – Edible Peel group below: 

Proposed Crop Group 23:  Tropical and subtropical fruit – edible peel

Representative Commodities:  Date, olive, fig, and guava

CROP GROUP COMMODITY	REPRESENTATIVE COMMODITY

Açaí	Date

Acerola	Olive

African plum	Olive

Agritos	Olive

Almondette	Olive

Ambarella	Fig

Apak palm	Date

Appleberry	Olive

Arazá	Fig

Arbutus Berry	Olive

Babaco	Fig

Bacaba palm	Date

Bacaba-de-leque	Date

Bayberry, Red	Olive

Bignay	Olive

Bilimbi	Fig

Borojo	Fig

Breadnut	Olive

Cabeluda	Olive

Cajou, fruit	Fig

Cambucá	Fig

Carandas-plum	Olive

Carob	Fig

Cashew, fruit	Fig

Ceylon iron wood	Olive

Ceylon olive	Olive

Cherry-of-the-Rio-Grande	Olive

Chinese olive, black	Olive

Chinese olive, white	Olive

Chirauli-nut	Olive

Ciruela verde	Fig

Cocoplum	Olive

Date	Date

Davidson's plum	Fig

Desert-date	Olive

Doum palm coconut	Date

False sandalwood	Olive

Feijoa	Fig

Fig	Fig

Fragrant Manjack	Olive

Gooseberry, Abyssinian	Olive

Gooseberry, Ceylon	Olive

Gooseberry, Indian	Fig

Gooseberry, Otaheite	Olive

Governor's plum	Olive

Grumichama	Olive

Guabiroba	Olive

Guava	Guava

Guava berry	Guava

Guava, Brazilian	Guava

Guava, Cattley	Guava

Guava, Costa Rican	Guava

Guava, Para	Guava

Guava, purple strawberry	Guava

Guava, strawberry	Guava

Guava, yellow strawberry	Guava

Guayabillo	Olive

Illawarra plum.	Olive

Imbé	Fig

Imbu	Fig

Indian-plum	Olive

Jaboticaba	Fig

Jamaica-cherry.	Olive

Jambolan	Olive

Jelly palm	Date

Jujube, Indian	Fig

Kaffir-plum	Olive

Kakadu plum	Olive

Kapundung	Olive

Karanda	Olive

Kwai muk	Fig

Lemon aspen	Olive

Mangaba	Fig

Marian plum	Fig

Mombin, Malayan	Fig

Mombin, purple	Fig

Mombin, yellow	Olive

Monkeyfruit	Fig

Monos plum	Olive

Mountain cherry	Olive

Nance	Fig

Natal plum	Fig

Noni	Fig

Olive	Olive

Papaya, Mountain	Fig

Patauá	Date

Peach Palm, fruit	Date

Persimmon, black	Olive

Persimmon, Japanese	Fig

Pitomba	Olive

Plum-of-Martinique	Olive

Pomerac	Fig

Rambai	Fig

Rose apple	Fig

Rukam	Fig

Rumberry	Olive

Sea grape	Olive

Sentul	Fig

Sete-capotes	Olive

Silver aspen	Olive

Starfruit	Fig

Surinam cherry	Fig

Tamarind	Fig

Uvalha	Fig

Water apple	Olive

Water pear	Olive

Water berry	Olive

Wax jambu	Olive



	The proposed new translations of field trials from the representative
commodities to other commodities in the Tropical and Subtropical Fruit
– Edible Peel Crop Subgroups would be as follows:

	Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed
New Crop Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible
Peel Subgroup.

	Representative Commodity:  Olive

CROP SUBGROUP COMMODITY	REPRESENTATIVE COMMODITY

Acerola	Olive

African plum	Olive

Agritos	Olive

Almondette	Olive

Appleberry	Olive

Arbutus Berry	Olive

Bayberry, Red	Olive

Bignay	Olive

Breadnut	Olive

Cabeluda	Olive

Carandas-plum	Olive

Ceylon iron wood	Olive

Ceylon olive	Olive

Cherry-of-the-Rio-Grande	Olive

Chinese olive, black	Olive

Chinese olive, white	Olive

Chirauli-nut	Olive

Cocoplum	Olive

Desert-date	Olive

False sandalwood	Olive

Fragrant Manjack	Olive

Gooseberry, Abyssinian	Olive

Gooseberry, Ceylon	Olive

Gooseberry, Otaheite	Olive

Governor's plum.	Olive

Grumichama	Olive

Guabiroba	Olive

Guayabillo	Olive

Illawarra plum.	Olive

Indian-plum	Olive

Jamaica-cherry.	Olive

Jambolan	Olive

Kaffir-plum	Olive

Kakadu plum	Olive

Kapundung	Olive

Karanda	Olive

Lemon aspen	Olive

Mombin, yellow	Olive

Monos plum	Olive

Mountain cherry	Olive

Olive	Olive

Persimmon, black	Olive

Pitomba	Olive

Plum-of-Martinique	Olive

Rumberry	Olive

Sea grape	Olive

Sete-capotes	Olive

Silver aspen	Olive

Water apple	Olive

Water pear	Olive

Water berry	Olive

Wax jambu	Olive



	Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed
New Crop Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits,
Edible Peel Subgroup.

	Representative Commodities:  Fig and Guava

CROP SUBGROUP COMMODITY	REPRESENTATIVE COMMODITY

Ambarella	Fig 

Arazá	Fig

Babaco	Fig

Bilimbi	Fig

Borojo	Fig

Cajou, fruit	Fig

Cambucá	Fig

Carob	Fig

Cashew apple	Fig

Guava	Guava

Guava berry	Guava

Guava, Brazilian	Guava

Guava, Cattley	Guava

Guava, Costa Rican	Guava

Guava, Para	Guava

Guava, purple strawberry	Guava

Guava, strawberry	Guava

Guava, yellow strawberry	Guava

Imbé	Fig

Imbu	Fig

Jaboticaba	Fig

Jujube, Indian	Fig

Kwai muk	Fig

Mangaba	Fig

Marian plum	Fig

Mombin, Malayan	Fig

Mombin, purple	Fig

Monkeyfruit	Fig

Nance	Fig

Natal plum	Fig

Noni	Fig

Papaya, Mountain	Fig

Persimmon, Japanese	Fig

Pomerac	Fig

Rambai	Fig

Rose apple	Fig

Rukam	Fig

Sentul	Fig

Starfruit	Fig

Surinam cherry	Fig

Tamarind	Fig

Uvalha	Fig



________________________________________________________________________
______

Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup
- Proposed 

Representative Commodity:  Date

CROP SUBGROUP COMMODITY	REPRESENTATIVE COMMODITY

Açaí	Date

Apak palm	Date

Bacaba palm	Date

Bacaba-de-leque	Date

Date	Date

Doum palm coconut	Date

Jelly palm	Date

Patauá	Date

Peach Palm, fruit	Date



________________________________________________________________________
______

(6) HED Dry Matter Database will be updated to add the Table below:

Table 43.  Health Effects Division Dry Matter and Seeding Rate Database.
 

Tropical and Subtropical Fruit – Edible Peel Crop Group.  Prepared by
Dr’s. NG 

and B. A. Schneider.  2006, 2011.

Commodity	% Dry Matter

Acerola	14.3, 18.1

Almondette	97 (kernels)

Borojo	31.0; 35.3; 45.0

Cashew apple	12.0, 16.0

Cherimoya	23.4, 26.0, 26.5, 28.0

Date, dried fruit	76.0, 77.0

Feijoa	13.0, 13.4

Fig	20.8, 21.0, 22.0

Fig, dried fruit	72.0, 76.0

Guava	14.0, 14.9

Indian gooseberry	17.8, 22.9

Jaboticaba	12.9, 13.0

Jackfruit	22.8

Jambolan	13.6, 15.5

Jujube	21.0, 22.0

Jujube, dried	80.3

Karanda	18.2

Mombin, Malayan	19.7

Monkey jack	18.0

Natal plum	16.0

Olive	20.0, 36.6, 45.0

Olive, oil	0.00

Otaheite gooseberry	10.4

Persimmon	20.0

Persimmon, Japanese	22.9

Rose apple	16.8

Sapodilla	22.0

Starfruit	9.0, 10.0

Sugar apple	26.5

Surinam cherry	19.2

Tamarind	68.6, 79.1 (pulp)



COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

	Currently, there are no commodity definitions for tropical and
subtropical fruits in the Federal Register [(40 CFR § 180.1(g)]. 
However, in 1998, ChemSAC approved tropical fruit commodity definitions
for avocado, guava, mango, papaya, and sugar apple.   Only the guava
commodity definition will be discussed in this analysis and is shown in
the Table below:

General commodity 	Specific Commodities Included in Definition 	Comments


Guava 	Guava, feijoa, jaboticaba, wax jambu, starfruit, passionfruit,
acerola 	Primarily edible peel; note/peel rarely contaminates Passiflora
spp. during juicing 



IR-4 is proposing a new crop definition is proposed for guava that
includes many of the closely related genus (Psidium spp.), species and
varieties.  The following is the proposed crop definition for guava:

A	B

Guava 

(Psidium guajava L.)	Guava (Psidium guajava L.);  Guava, Para (Psidium
acutangulum DC.);  Guava, Brazilian (Psidium guineense Sw.); Guava,
cattley (Psidium cattleianum Sabine); Guava, Costa Rican (Psidium
friedrichsthalianum (O. Berg) Nied.); Guava, purple strawberry (Psidium
cattleianum Sabine var. cattleianum);  Guava, strawberry (Psidium
cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow
strawberry; (Psidium cattleianum Sabine var. cattleianum forma lucidum
O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.)



Even though the commodity definition for guava was approved by the
ChemSAC [40 CFR 180 (1) (g)] in 1998, I recommend to be removed because
the commodities will be included in the new crop subgroups, and
passionfruit will be transferred to another new Tropical and subtropical
fruit – inedible peel crop group 23.  I recommend for ChemSAC to
approve deleting the previously ChemSAC approved guava commodity
definition under 40 CFR Part 180.1(g) because each of these commodities
are listed separately as members of the new proposed Tropical and
subtropical fruit – edible peel crop group.  Also, the proposed
modification to the guava definition shown above is not necessary since
guava is being proposed as one of the representative commodities for
crop subgroup 23B, “Tropical and Subtropical, Medium to Large Fruit,
Edible Peel Subgroup”.  Since the guava, commodity definition has not
been published in the Federal Register there is no issue deleting it. 
The new proposal for modifying the commodity definition for guava would
not be needed since each of these commodities can be listed separately
as a member of the whole crop group.  By listing, the commodities
separately there would be no need for a new commodity definition for
guava.  Therefore, I propose that ChemSAC concur to reject this modified
commodity definition for guava.  

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish a new crop group 23 for Tropical and Subtropical
Fruit Crops – Edible Peel, with three new crop subgroups the
commodities approved for the crop group will have to be listed as
separate commodities at the same tolerance level as the representative
commodity for the group.  This also applied to the new Crop subgroups,
the individual commodities will have to be listed separately with each
at the same tolerance level.  When ChemSAC approves the Tropical and
Subtropical Fruit Group 23 – Edible Peel, the Risk Integration, Minor
Use, and Emergency Response Branch (RIMUERB) of the Registration
Division can immediately implement the amended Crop Group with new
tolerance expressions located in the Section F submissions.  The
following tolerance expression examples will provide an expedited way to
establish tolerances in or on Tropical and subtropical fruit – edible
peel crops, especially for new reduced risk pesticides, without
requiring additional residue data for all the crops noted.  This will
create a practice in the United States, which is already formalized in
Canada, and promote international harmonization.  Several tolerance
expression examples for guidance purposes for use by RIMUERB and HED
reviewers will be listed below: 

Example 1.  What is the tolerance expression for the new Tropical and
Subtropical Fruit Crop 23 – Edible Peel?

Answer to Example 1:

The tolerance expression for the new Tropical and Subtropical Fruit
Group 23 – Edible Peel will be “Fruit, tropical and subtropical
fruit – edible peel, group 3”

Example 2.  How will the Crop group and subgroups appear in the Federal
Register for the proposed crop group regulation [40CFR 180.41(c)]?  This
example is for the Field and External Affairs Division (FEAD) and
Registration Division (RD) use in preparing the new Federal Register
Regulation.  The example follows the same format as the current Crop
Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95,
26626-26643

Answer to Example 2:

“Crop Group 23: Tropical and Subtropical Fruit Crop Group – Edible
Peel”.

Representative commodities.  Date, olive, fig, and guava

Table.  The following Table 1 lists all the commodities listed in Crop
Group 23 and identifies the related crop subgroups and includes
cultivars, varieties and/or hybrids of these commodities.

Commodities	Related crop subgroups

Açaí, Euterpe oleracea Mart.	23C

Acerola, Malpighia emarginata DC.	23A

African plum, Vitex doniana Sweet	23A

Agritos, Berberis trifoliolata Moric.	23A

Almondette, Buchanania lanzan Spreng.	23A

Ambarella, Spondias dulcis Sol. ex Parkinson	23B

Apak palm, Brahea dulcis (Kunth) Mart.	23C

Appleberry, Billardiera scandens Sm.	23A

Arazá, Eugenia stipitata McVaugh	23B

Arbutus Berry, Arbutus unedo L.	23A

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo	23B

Bacaba palm, Oenocarpus bacaba Mart.	23C

Bacaba-de-leque, Oenocarpus distichus Mart.	23C

Bayberry, Red, Morella rubra Lour.	23A

Bignay, Antidesma bunius (L.) Spreng.	23A

Bilimbi, Averrhoa bilimbi L.	23B

Borojo, Borojoa patinoi Cuatree.	23B

Breadnut, Brosimum alicastrum Sw.	23A

Cabeluda, Plinia glomerata (O. Berg) Amshoff	23A

Cajou, fruit, Anacardium giganteum Hance ex Engl.	23B

Cambucá, Marlierea edulis Nied.	23B

Carandas-plum, Carissa edulis Vahl	23A

Carob, Ceratonia siliqua L.	23B

Cashew apple, Anacardium occidentale L.	23B

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard	23A

Ceylon olive, Elaeocarpus serratus L.	23A

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk.	23A

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev	23A

Chinese olive, white, Canarium album (Lour.) Raeusch.	23A

Chirauli-nut, Buchanania latifolia Roxb.	23A

Ciruela verde, Bunchosia armeniaca (Cav.) DC.	23B

Cocoplum, Chrysobalanus icaco L.	23A

Date, Phoenix dactylifera L.	23C

Davidson's plum, Davidsonia pruriens F. Muell.	23B

Desert-date, Balanites aegyptiacus (L.) Delile	23A

Doum palm coconut, Hyphaene thebaica (L.) Mart.	23C

False sandalwood, Ximenia americana L.	23A

Feijoa, Acca sellowiana (O. Berg) Burret	23B

Fig, Ficus carica L.	23B

Fragrant Manjack, Cordia dichotoma G. Forst.	23A

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb.	23A

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb.	23A

Gooseberry, Indian, Phyllanthus emblica L.	23B

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels	23A

Governor's plum, Flacourtia indica (Burm. F.) Merr.	23A

Grumichama,  Eugenia brasiliensis Lam	23A

Guabiroba, Campomanesia xanthocarpa O. Berg	23A

Guava, Psidium guajava L.	23B

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg	23A

Guava, Brazilian, Psidium guineense Sw.	23A

Guava, Cattley, Psidium cattleianum Sabine	23B

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.)	23A

Guava, Para, Psidium acutangulum DC.	23B

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum
23B

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi)
Fosberg	23B

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum
forma lucidum O. Deg.	23B

Guayabillo, (Psidium sartorianum (O. Berg) Nied.	23A

Illawarra plum, Podocarpus elatus R. Br. Ex Endl.	23A

Imbé, Garcinia livingstonei T. Anderson	22B

Imbu, Spondias tuberosa Arruda ex Kost.	22B

Indian-plum, Flacourtia jangomas (Lour.) 	23A

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg	23B

Jamaica-cherry, Muntingia calabura L.	23A

Jambolan, Syzygium cumini (L.) Skeels	23A

Jelly palm, Butia capitata (Mart.) Becc.	23C

Jujube, Indian, Ziziphus mauritiana Lam.	23B

Kaffir- plum, Harpephyllum caffrum Bernh. Ex C. Krauss	23A

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley	23A

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg.	23A

Karanda, Carissa carandas L.	23A

Kwai muk, Artocarpus hypargyreus Hance ex Benth.	23B

Lemon aspen, Acronychia acidula F. Muell.	23A

Mangaba, Hancornia speciosa Gomes	23B

Marian plum, Bouea macrophylla Griff.	23B

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz	23B

Mombin, purple, Spondias purpurea L.	23B

Mombin, yellow, Spondias mombin L.	23B

Monkeyfruit, Artocarpus lacucha Buch.-Ham.	23B

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel	23A

Mountain cherry, Bunchosia cornifolia Kunth	23A

Nance, Byrsonima crassifolia (L.) Kunth	23B

Natal plum, Carissa macrocarpa (Eckl.) A.DC	23B

Noni, Morinda citrifolia L.	23B

Olive, Olea europaea L. subsp. europaea	23A

Papaya, Mountain, Vasconcellea pubescens A. DC.	23B

Patauá, Oenocarpus bataua Mart.	23C

Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes	23C

Persimmon, black, Diospyros texana Scheele	23A

Persimmon, Japanese, Diospyros kaki Thunb.	23B

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg	23A

Plum-of-Martinique, Flacourtia inermis	23A

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry	23B

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg.	23B

Rose apple, Syzygium jambos (L.) Alston	23B

Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in
Flacourtiaceae))	23A

Sea grape, Coccoloba uvifera (L.) L.	23A

Sentul, Sandoricum koetjape (Burm. F.) Merr.	23B

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg	23A

Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley	23A

Starfruit, Averrhoa carambola L	23B

Surinam cherry, Eugenia uniflora L.	23B

Tamarind, Tamarindus indica L.	23B

Uvalha, Eugenia pyriformis	23B

Water apple, Syzygium aqueum (Burm. F.) Alston	23A

Water pear, Syzygium guineense	23A

Water berry, Syzygium cordatum	23A

Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry	23A

Cultivars, varieties, and/or hybrids of these commodities.	23A



Table. The following Table 2 identifies the crop subgroups for Crop
Group 23, specifies the representative commodities for each subgroup and
lists all the commodities included in each subgroup.

TABLE 2 -Crop Group 23: Subgroup Listing

Representative commodities	Commodities

Subgroup 23A:  Tropical and subtropical, small fruit, edible peel
subgroup.

	Olive.	Acerola ; African plum; Agritos; Almondette; Appleberry; Arbutus
Berry; Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon
iron wood; Ceylon oliveof-the-Rio-Grande; Chinese olive, black; Chinese
olive, white; Chirauli-nut; Cocoplum; Desert-date; False sandalwood;
Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon;
Gooseberry, Otaheite; Governor's plum; Grumichama; Guabiroba;
Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry; Jambolan;
Kaffir-plum; Kakadu plum; Kapundung; Karanda; Lemon aspen; Mombin,
yellow; Monos plum; Mountain cherry; Olive; Persimmon, black; Pitomba;
Plum-of-Martinique; Rumberry; Sea grape; Sete-capotes; Silver aspen;
Water apple; Water pear; Water berry; Wax jambu cultivars, varieties,
and/or hybrids of these.

Subgroup 23B:  Tropical and subtropical, medium to large fruit, edible
peel subgroup.

	Fig and Guava.	Ambarella; Arazá; Babaco; Bilimbi; Borojo; Cajou,
fruit; Cambucá; Carob; Cashew apple; Guava; Guava berry; Guava berry;
Guava, Brazilian; Guava, Cattley; Guava, Para; Guava, purple strawberry;
Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba;
Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin,
purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain;
Persimmon, Japanese; Pomerac; Rambai; Rose apple; Rukam; Sentul;
Starfruit; Surinam cherry; Tamarind; Uvalha; cultivars, varieties,
and/or hybrids of these.

Subgroup 23C:  Tropical and subtropical palm fruit, edible peel
subgroup.

	Date.	Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm
coconut; Jelly palm;, Patauá; Peach Palm, fruit; cultivars, varieties,
and/or hybrids of these.



Example 3:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Tropical and subtropical
fruit group – edible peel 23, for example at a tolerance level of 1.5
ppm?  This example will be useful for the Registration Division (RD) and
Health Effects Division (HED) to prepare tolerance tables.  All the new
proposed commodities will have to be listed separately from the crop
group tolerance and at the same level as the crop group. 

Answer to Example 3:

Commodity	Parts per million (ppm)

Açaí	1.5

Acerola	1.5

African plum	1.5

Agritos	1.5

Almondette	1.5

Ambarella	1.5

Apak palm	1.5

Appleberry	1.5

Arazá	1.5

Arbutus Berry	1.5

Babaco	1.5

Bacaba palm	1.5

Bacaba-de-leque	1.5

Bayberry, Red	1.5

Bignay	1.5

Bilimbi	1.5

Borojo	1.5

Breadnut	1.5

Cabeluda	1.5

Cajou, fruit	1.5

Cambucá	1.5

Carandas-plum	1.5

Carob	1.5

Cashew apple	1.5

Ceylon iron wood	1.5

Ceylon olive	1.5

Cherry-of-the-Rio-Grande	1.5

Chinese olive, black	1.5

Chinese olive, white	1.5

Chirauli-nut	1.5

Ciruela verde	1.5

Cocoplum	1.5

Date	1.5

Davidson's plum	1.5

Desert-date	1.5

Doum palm coconut	1.5

False sandalwood	1.5

Feijoa	1.5

Fig	1.5

Fragrant Manjack	1.5

Gooseberry, Abyssinian	1.5

Gooseberry, Ceylon	1.5

Gooseberry, Indian	1.5

Gooseberry, Otaheite	1.5

Governor's plum	1.5

Grumichama	1.5

Guabiroba	1.5

Guava	1.5

Guava berry	1.5

Guava, Brazilian	1.5

Guava, Cattley	1.5

Guava, Costa Rican	1.5

Guava, Para	1.5

Guava, purple strawberry	1.5

Guava, strawberry	1.5

Guava, yellow strawberry	1.5

Guayabillo	1.5

Illawarra plum.	1.5

Imbé	1.5

Imbu	1.5

Indian-plum	1.5

Jaboticaba	1.5

Jamaica-cherry	1.5

Jambolan	1.5

Jelly palm	1.5

Jujube, Indian	1.5

Kaffir-plum	1.5

Kakadu plum	1.5

Kapundung	1.5

Karanda	1.5

Kwai muk	1.5

Lemon aspen	1.5

Mangaba	1.5

Marian plum	1.5

Mombin, Malayan	1.5

Mombin, purple	1.5

Mombin, yellow	1.5

Monkeyfruit	1.5

Monos plum	1.5

Mountain cherry	1.5

Nance	1.5

Natal plum	1.5

Noni	1.5

Olive	1.5

Papaya, Mountain	1.5

Patauá	1.5

Peach Palm, fruit	1.5

Persimmon, black	1.5

Persimmon, Japanese	1.5

Pitomba	1.5

Plum-of-Martinique	1.5

Pomerac	1.5

Rambai	1.5

Rose apple	1.5

Rukam	1.5

Rumberry	1.5

Sea grape	1.5

Sentul	1.5

Sete-capotes	1.5

Silver aspen	1.5

Starfruit	1.5

Surinam cherry	1.5

Tamarind	1.5

Uvalha	1.5

Water apple	1.5

Water pear	1.5

Water berry	1.5

Wax jambu	1.5



Example 4:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Tropical and subtropical,
small fruit, edible peel subgroup 23A, for example at a tolerance level
of 1.5 ppm?  This example will be useful for the Registration Division
(RD) and Health Effects Division (HED) to prepare tolerance tables. 

Answer to Example 4 for the Tropical and subtropical, small fruit,
edible peel subgroup 23A:

Commodity	Parts per million (ppm)

Acerola	1.5

African plum	1.5

Agritos	1.5

Almondette	1.5

Appleberry	1.5

Arbutus Berry	1.5

Bayberry, Red	1.5

Bignay	1.5

Breadnut	1.5

Cabeluda	1.5

Carandas-plum	1.5

Ceylon iron wood	1.5

Ceylon olive	1.5

Cherry-of-the-Rio-Grande	1.5

Chinese olive, black	1.5

Chinese olive, white	1.5

Chirauli-nut	1.5

Cocoplum	1.5

Desert-date	1.5

False sandalwood	1.5

Fragrant Manjack	1.5

Gooseberry, Abyssinian	1.5

Gooseberry, Ceylon	1.5

Gooseberry, Otaheite	1.5

Governor's plum.	1.5

Grumichama	1.5

Guabiroba	1.5

Guayabillo	1.5

Illawarra plum.	1.5

Indian-plum	1.5

Jamaica-cherry	1.5

Jambolan	1.5

Jujube, Chinese	1.5

Kaffir-plum	1.5

Kakadu plum	1.5

Kapundung	1.5

Karanda	1.5

Lemon aspen	1.5

Mombin, yellow	1.5

Monos plum	1.5

Mountain cherry	1.5

Olive	1.5

Persimmon, black	1.5

Pitomba	1.5

Plum-of-Martinique	1.5

Rumberry	1.5

Sea grape	1.5

Sete-capotes	1.5

Silver aspen	1.5

Water apple	1.5

Water pear	1.5

Water berry	1.5

Wax jambu	1.5



Example 5:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Tropical and subtropical,
medium to large fruit, edible peel subgroup 23B for example at a
tolerance level of 1.5 ppm?  This example will be useful for the
Registration Division (RD) and Health Effects Division (HED) to prepare
tolerance tables. 

Answer to Example 5 for the Tropical and subtropical, medium to large
fruit, edible peel subgroup 23B:

Commodity	Parts per million (ppm)

Ambarella	1.5

Babaco	1.5

Bilimbi	1.5

Borojo	1.5

Cajou, fruit	1.5

Cambucá	1.5

Carob	1.5

Cashew apple	1.5

Ciruela verde	1.5

Davidson's plum	1.5

Feijoa	1.5

Fig	1.5

Gooseberry, Indian	1.5

Guava	1.5

Guava berry	1.5

Guava, Brazilian	1.5

Guava, Cattley	1.5

Guava, Costa Rican	1.5

Guava, Para	1.5

Guava, purple strawberry	1.5

Guava, strawberry	1.5

Guava, yellow strawberry	1.5

Imbé	1.5

Imbu	1.5

Jaboticaba	1.5

Jujube, Indian	1.5

Kwai muk	1.5

Mangaba	1.5

Marian plum	1.5

Mombin, Malayan	1.5

Mombin, purple	1.5

Monkeyfruit	1.5

Nance	1.5

Natal plum	1.5

Noni	1.5

Papaya, Mountain	1.5

Persimmon, Japanese	1.5

Pomerac	1.5

Rambai	1.5

Rose apple	1.5

Rukam	1.5

Sentul	1.5

Starfruit	1.5

Surinam cherry	1.5

Tamarind	1.5

Uvalha	1.5



Example 6:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Tropical and subtropical,
palm fruit, edible peel subgroup 23C for example at a tolerance level of
1.5 ppm?  This example will be useful for the Registration Division (RD)
and Health Effects Division (HED) to prepare tolerance tables. 

Answer to Example 6 for the Tropical and subtropical, palm fruit, edible
peel subgroup 23C:

Commodity	Parts per million (ppm)

Açaí	1.5

Apak palm	1.5

Bacaba palm	1.5

Bacaba-de-leque	1.5

Date	1.5

Doum palm coconut	1.5

Jelly palm	1.5

Patauá	1.5

Peach palm, fruit	1.5



EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE TROPICAL AND SUBTROPICAL
FRUIT EDIBLE PEEL CROP GROUP:

	The following terms for the tropical and subtropical fruit edible peel
commodities will be incorporated to the EPA Food and Feed Commodity
Database (  HYPERLINK "http://www.epa.govopp/foodfeed" 
http://www.epa.govopp/foodfeed ).  The Table 44 below is identical to
the current Food and Feed Commodity Vocabulary format.  A search of the
lookup terms will link to the EPA preferred tolerance/commodity term,
and the Base crop/animal term is the specific crop animal terms
associated with the preferred term.  Until the Federal Register Notice
for the Crop Group is final, the Crop Group designation on each term
will be listed as no crop group and given the crop group 99 for the
present.  

Table 44.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL
COMMODITIES	PREFERRED TOLERANCE TERM	BASE CROP/ANIMAL TERM

Acaí; assai palm, cabbage palm, pinot, Kohlpalme, açaí-do-Pará,
açaizeiro, palmiteiro, palmito-açaí, uaçaí, assaí, asaí, euterpe 
Acaí	Acaí;

Acerola; Bardados cherry; Cereza, Garden cherry, Native cherry, French
cherry, West Indian-cherry, cerise-de-Cayenne, cerisier de Barbade,
cerisier des Antilles, Barbadoskirsche, westindische Kirsche;
cerejeira-das-Atilhas, grosella	Acerola	Acerola

African plum; black plum	African plum	African plum

Agritos; currant-of-Texas, agarito, algerita	Agritos	Agritos

Almondette; chirauli-nut, chirauli-nut-tree, cheronjee, chironji
Almondette	Almondette

Ambarella; Jobo de la India, Jew-plum, Golden-apple, Otaheite-apple,
Wi-tree, yellow- plum, makopa, Polynesian-plum, casamangue, pomme
cythère, prune cythère, Goldpflaume, ambarella, Great hog plum,
Prunier de Cythère	Ambarella;	Ambarella;

Apak palm; palma dulce, soyal, soyote	Apak palm	Apak palm

Appleberry	Appleberry	Appleberry

Arazá; Araçá-boi	Arazá	Arazá

Arbutus Berry; arbutus, strawberry-tree, arbousier commun, fraisier en
arbre, Erdbeerbaum, ervedeiro, medronheiro, borrachín, madrono	Arbutus
Berry	Arbutus Berry

Babaco; papayo calentano	Babaco	Babaco

Bacaba palm; 	Bacaba palm

	Bacaba-de-leque 	Bacaba-de-leque	Bacaba-de-leque

Bayberry, Red; Chinese-arbutus; yang mei;, yama-momo; yumberry	Bayberry,
Red	Bayberry, Red

Bignay; Chinese-laurel; salamander-tree; antidesme; Salamanderbaum;
bignai; Herbert River Cherry 	Bignay	Bignay

Bilimbi; bilimbi-tree; cucumber-tree; tree-sorrel; zibeline;
Bilimbibaum; Gurkenbaum; bilimbí; grosella China	Bilimbi	Bilimbi

Borojo; Burijo; Burojo	Borojo	Borojo

Breadnut; Mayan breadfruit; noyer à pain; Brotnußbaum; apompo; capomo;
ojoche; ramón	Breadnut	Breadnut

Cabeluda	Cabeluda	Cabeluda

Cajou, pseudofruit; anacardier géant; cajuaçu; merey; merey
montañero; Cajou, fruit	Cajou, fruit	Cajou, fruit

Cambucá	Cambucá	Cambucá

Carandas-plum; Egyptian carissa; ciruela de Natal	Carandas-plum
Carandas-plum

Carob; St. John’s Bread, Carob bean, algarrobo, locust-bean, caroube,
caroubier, Johannisbrotbraum, alfarrobeira, alfarrabeira, caroba 	Carob
Carob

Cashew, pseudofruit; cashew apple; anacardier; Acajubaum; Kaschubaum;
Nierenbaum, cajú; cajueiro; anacardo; marañón; merey	Cashew apple
Cashew apple

Ceylon iron wood	Ceylon iron wood	Ceylon iron wood

Ceylon olive	Ceylon olive	Ceylon olive

Cherry-of-the-Rio-Grande	Cherry-of-the-Rio-Grande
Cherry-of-the-Rio-Grande

Chinese olive, black; wu lan; schwarze chinesische Olive; schwarze
Kanarinuß; azeitona-preta-da-China	Chinese olive, black	Chinese olive,
black

Chinese olive, white; olivier chinois; chinesische weiße Olive; weiße
Kanarinuß; azeitona-da-China; pisa	Chinese olive, white	Chinese olive,
white

Chirauli-nut; chirauli-nut-tree; Hamilton’s-mombin	Chirauli-nut
Chirauli-nut

Ciruela verde; bunchoise des Andes; ameixa-do-Peru; ciruela de fraile;
ciruela silvestre	Ciruela verde	Ciruela verde

Cocoplum; icacier; icaquier; prune colon; Icacopflaume; ciruela de
algodón; icaco	Cocoplum	Cocoplum

Date; Dátil; date palm; palmera datilera; dattier; palmier dattier;
Dattelpalme; tamareira	Date	Date

Davidson's plum	Davidson's plum	Davidson's plum

Desert-date; (soapberry-tree; dattier du desert; dattier sauvage;
héglik; Zachunbaum; betu; hingotia; lalo; zachun; mirobalano de Egipto
Desert-date	Desert-date

Doum palm coconut; Egyptian doum palm; gingerbread palm; chou palmiste;
palmier doum; palmier fourchu; Dumpalme; duma; Dum palm	Doum palm
coconut	Doum palm coconut

False sandalwood; tallownut; tallowwood; hai tan mu	False sandalwood
False sandalwood

Feijoa; Pineapple-guava; goiaba-do-campo; goiabeira-serrana; falso
guayabo; guayaba brasilera; guayaba chilena	Feijoa	Feijoa

Fig; Common fig; higo; wu hua guo; figuier commun; echte Feige;
Feigenbaum; fico; figueira; figo; figueira-comum; figueira-da-europa;
figueira-do-reino; higuera común	Fig	Fig

Fragrant Manjack; clammy-cherry; Indian-cherry; sebesten	Fragrant
Manjack	Fragrant Manjack

Gooseberry, Abyssinian; koshum	Gooseberry, Abyssinian	Gooseberry,
Abyssinian

Gooseberry, Ceylon; ketembilla; kitambilla; quetembila	Gooseberry,
Ceylon	Gooseberry, Ceylon

Gooseberry, Indian; emblic; emblic myrobalan; groseillier de Ceylan;
myrobalan emblic; Amblabaum; amla; aonla; mirobalano; nelí	Gooseberry,
Indian	Gooseberry, Indian

Gooseberry, Otaheite; gooseberry-tree; cerisier de Tahiti; surette;
cerejeira-do-Taiti; grosellero; guinda	Gooseberry, Otaheite	Gooseberry,
Otaheite

Governor's plum; Ciruela de Madagascar; batoko-plum; Indian-plum;
Madagascar-plum; marromse; prunier de Madagascar; Ramontchi;
ameixa-de-Madagascar; ciruela gobernadora; Plum-of-Martinique;prunier de
la Martinique; lovi-lovi; lobi-lobi; louvi malayo; Rukam; prunier café;
prunier de Chine; prunier malgache; Madagaskarpflaume; ciruela de
Madagascar; Indian plum; runeala-plum; prunier d’Inde; Paniala;
ameixa-da-Índia; ciruela forastera	Governor's plum	Governor's plum

Grumichama; Brazil-cherry; cerisier du Brésil; jambosier du Brésil;
grumixama	Grumichama	Grumichama

Guabiroba	Guabiroba	Guabiroba

Guava; araçá-goiaba; araçá-guaçú; banjiro; goiaba; goiabeiro;
goyavier; guaiaba; guaiava; Guave; Guavenbaum; guayaba; guayabo;
Guayave; koejawel; lemon guava	Guava	Guava

Guava berry	Guava berry	Guava berry

Guava, Brazilian; Guinea guava; Brasiliaanse koejawel; goyavier du
Brésil; Stachelbeerguave; araçá-azedo; guayaba ágria	Guava,
Brazilian	Guava, Brazilian

Guava, Cattley; Cattley guava; Chinese strawberry guava; purple guava;
purple strawberry guava; red strawberry guava; strawberry guava; yellow
Cattley guava; yellow strawberry guava; aarbei koejawel goyave fraise;
Erdbeerguave; waiawi; araçá-da-praia; araçá-de-comer;
araçá-de-coroa; araçá-do-campo; araçá-do-mato; guayabo pequeño 
Guava, Cattley	Guava, Cattley

Guava, Costa Rican; goyavier de Costa Rica; arrayán; cas ácida;
guayaba de choco	Guava, Costa Rican	Guava, Costa Rican

Guava, Para	Guava, Para	Guava, Para

Guava, purple strawberry; arrayán; Purple strawberry guava; purple
guava; red strawberry guava, strawberry guava; goyave fraise;
Erdbeerguave; guayabo pequeño	Guava, purple strawberry	Guava, purple
strawberry

Guava, strawberry; Strawberry guava; Chinese strawberry guava; waiawi;
yellow Cattley guava; 	Guava, strawberry	Guava, strawberry

Guava, yellow strawberry; yellow strawberry guava	Guava, yellow
strawberry	Guava, yellow strawberry

Guayabillo	Guayabillo	Guayabillo

Illawarra plum	Illawarra plum	Illawarra plum

Indian plum 	Indian plum	Indian plum

Imbé; African mangosteen	Imbé	Imbé

Imbu; umbú; umbu; hog-plum	Imbu	Imbu

Jaboticaba; Brazilian grapetree; jaboticabeira; jabuticaba;
jabuticaba-açu; jabuticaba-de-sabará; jabuticaba-murta;
jabuticaba-paulista	Jaboticaba	Jaboticaba

Jamaica-cherry; calabur-tree; capulin; Panama-berry; strawberry-tree;
bois ramier; cacaniqua; capulín blanco; nigua; bolaina yamanaza
Jamaica-cherry	Jamaica-cherry

Jambolan; jaman; Java-plum; jamélongue; jambolanier; Jambolanapflaume;
Wachsjambuse; guayabo pesgua; yambolana	Jambolan	Jambolan

Jelly palm; pindo palm; South American jelly palm; butia de vinaigre;
Butiapalme; Geleepalme; butia	Jelly palm	Jelly palm

Jujube, Indian; Chinese-date; cottony jujube; Indian-cherry;
Indian-plum; beri; bor; nabbak-el-fil; jujubier; filzblättrige Jujube,
ber; azufaifo africano	Jujube, Indian	Jujube, Indian

Kaffir-plum; Kaffir date	Kaffir-plum	Kaffir-plum

Kakadu plum 	Kakadu plum	Kakadu plum

Kapundung; menteng	Kapundung	Kapundung

Karanda; caranda; carandas-plum; cu huang guo; karanda Wachsbaum;
Karandang; karavande; carandeira; karonda; karamarda	Karanda	Karanda

Kwai muk; bai gui mu	Kwai muk	Kwai muk

Lemon aspen 	Lemon aspen 	Lemon aspen; 

Mangaba; mangabeira	Mangaba	Mangaba

Marian plum; kundang; ma prang; gandaria	Marian plum	Marian plum

Mombin, Malayan; Mangopflaume	Mombin, Malayan	Mombin, Malayan

Mombin, purple; purple mombin; hog-plum; jocote; ovo; red mombin;
Spanish-plum; mombin rouge; prune d’Espagne; rote Mombinpflaume; imbu;
imbuzeiro; cirigüela; ciruela; serigüela; ciruela española; ciruelo
Mombin, purple	Mombin, purple

Mombin, yellow; hog plum; yellow mombin; Jamaica-plum; jobo; mombin;
prunier mombin; gelbe Mombinpflaume; Gelbpflaume; imbu; tepereba;
cajá-mirim; taperebá; ubos	Mombin, yellow	Mombin, yellow

Monkeyfruit; monkey-jack; monkey-jack-tree; lakoocha; lakuch	Monkeyfruit
Monkeyfruit

Monos plum	Monos plum	Monos plum

Mountain cherry; ciruela de fraile	Mountain cherry	Mountain cherry

Nance; murici; craboo; golden-spoon; nance; maurissi; indano; nancé;
peraleja; yoco	Nance	Nance

Natal plum; amatungulu; carisse; Natal-Pflaume; amatúngula; cereza de
Natal	Natal plum	Natal plum

Noni; Indian mulberry; rotten cheesefruit; bois douleur; pau-azeitona;
mora de la India	Noni	Noni

Olive; mu xi lian; olivier; Ölbaum; Olivenbaum; olivo; oliveira;
aceituno	Olive	Olive

Papaya, Mountain; papayer de montagne; Bergpapaya; chamburú; chamburo;
Chiluacán, papaya de tierra fría	Papaya, Mountain	Papaya, Mountain

Patauá; patauá; bataua palm; kumbu; seje; ungurahui; Sejepalme	Patauá
Patauá

Peach Palm; pejibaye; palmier pêche; parépou; Pfirsichpalme; pupunha;
gachipaes; masato; chonta; pijuayo	Peach Palm;	Peach Palm

Persimmon, black; Mexican persimmon; Texas persimmon; chapote	Persimmon,
black	Persimmon, black

Persimmon, Japanese; Chinese persimmon; kaki; kaki persimmon; Oriental
persimmon; shi; rague mine; Kakibaum; Kakipflaume; pisang kaki; caqui;
kaki del Japón; placa minera	Persimmon, Japanese	Persimmon, Japanese

Pitomba	Pitomba	Pitomba

Plum-of-Martinique	Plum-of-Martinique	Plum-of-Martinique

Pomerac; Malay apple; mountain-apple; Otaheite-apple; rose-apple;
jamboissier rouge; poirier de Malaque; pomme malac; Malakka-Apfel;
Malayapfel; jambu bol; manzana de agua; pomarrosa de Malaca	Pomerac 
Pomerac 

Rambai; rambi	Rambai	Rambai

Rose apple; jambos; Malabar-plum; jamboes; jambosier; pomme-rose;
Rosenapfelbaum; manzana rosa; pomarrosa; yambo	Rose apple	Rose apple

Rukam	Rukam	Rukam

Rumberry; arazá-de-água; camu-camu	Rumberry	Rumberry

Sea grape; Jamaican kino; platterleaf; shore sea-grape; raisinier bord
de mer; Meertraubenbaum, uva-da-praia; cocoloba; uva-do-mar, uva caleta;
uva de playa; uvero	Sea grape	Sea grape

Sentul; donka; kechapi; sentul; red santol; sentol; faux mangoustan;
sandorique; Sandoribaum; santol	Sentul	Sentul

Sete-capotes; sete-capas; marmelero; siete capotes	Sete-capotes
Sete-capotes

Silver aspen	Silver aspen	Silver aspen

Starfruit; Belimbing manis; carambola; carambolier; Karambole;
Sternfrucht; carambolo	Starfruit	Starfruit

Surinam cherry; Cayenne cherry; Brazil-cherry; cerisier carré; cerisier
de Cayenne; Cayennekirsche; Surinamkirsche; pitanga-da-praia;
pitanga-mulata; pitanga-roxa; pitanga-vermelha; cerezo de Cayena;
nagapiry; pitanga	Surinam cherry; 	Surinam cherry; 

Tamarind; Indian date; Indian tamarind; kilytree; tamarin; tamarindier;
tamariner; Tamarinde; Tamarindenbaum; tamarindeiro; tâmara-da-Índia;
tamarinda; tamarindo-do-Egito; tamarino; tamarindo	Tamarind	Tamarind

Uvalha; uvaia; jamboisier rouge; Kirschmyrte; perita costeña	Uvalha
Uvalha

Water apple; watery rose-apple; bellfruit; jambo ayer; Wasserjambuse;
jambu air; perita costeña; tambis	Water apple	Water apple

Water pear; waterpeer; white umdoni	Water pear	Water pear

Water berry; umdoni; waterbessie; watertree; waterwood	Water berry	Water
berry

Wax jambu; Wax apple; Water apple; Jumrool; Java-apple; Semarang
rose-apple; Java-Apfel; cajuil de Surinam; makopa	Wax jambu	Wax jambu



REFERENCES FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL CROP GROUP:

ADAMS:  Adams, C.F. 1975. Nutritive Value of American Foods in Common
Units.  USDA ARS Agricultural Handbook No. 456.

AGGIE-HORT:  Texas A&M Department of Horticultural Sciences:  AgriLIFE
Extension- Aggie Horticulture website    HYPERLINK
"http://aggie-horticulture.tamu.edu/"
http://aggie-horticulture.tamu.edu/ .

AGROFORESTRY:  World Agroforestry Tree Database

 HYPERLINK "http://www.worldagroforestrycentre.org/af1/index.php"
http://www.worldagroforestrycentre.org/af1/index.php 

AHMED: Ahmed, A. and K. Johnson. 2000. Horticultural Development of
Australian Native Edible Plants. Australian J. Botany 48: 417-426.

ALMONDETTE:  Picture of fruit. 
http://botany.cs.tamu.edu/FLORA/pic1/mango-121.jpg.

ALUKA:  Aluka:  A digital library of scholarly resources from and about
Africa.   HYPERLINK
"file:///\\\\ir4files\\shared\\KATHRYN%20Homa\\Crop%20Grouping\\Tropical
s\\www.aluka.org" www.aluka.org . 

ANBG:  Australian National Botanic Gardens website  HYPERLINK
"http://www.anbg.gov.au/" http://www.anbg.gov.au/ 

ARBONNIER:  Arbonnier, Michel 2004.  Trees, Shrubs, and Lianas of West
African Dry Zones.  574 pp. Margraf Publishers. 

ARTAUD:  Artaud, Carlos R. . "Botany Section-Florida Department of
Agriculture and Consumer Services- Division of Plant Industry."
TRI-OLOGY 41, No. 3May to June 2002 Web.14 Aug 2009.
http://www.doacs.state.fl.us/pi/enpp/triology/archive/02-may-june.html. 

ANPSA:  Australian Native Plants Society (Australia) website  HYPERLINK
"http://asgap.org.au/d-pru.html" http://asgap.org.au/d-pru.html .

ASIA:  Asia Food website.   HYPERLINK "http://www.asiafood.org"
http://www.asiafood.org .

AUSTRALIA PLANTS: Our Wild Foods to the World.   HYPERLINK
"http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02-5.html" 
http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02-5.html  

AUSTRALIAN: Australian Native Foods. CSIRO Land and Water online
information.   HYPERLINK
"http://www.clw.csiro.au/nativefoods/crops/index.html" 
http://www.clw.csiro.au/nativefoods/crops/index.html 

BAILEY 1976: Bailey, L.H. and E.Z. Bailey. 1976. Hortus Third, A Concise
Dictionary of Plants Cultivated in the United States and Canada. 
MacMillian Publishing Company, New York, NY. 1290 pp.

BARREVELD: Barreveld, W.H. 1993. Date Palm Products. Food and
Agriculture Organization of the United Nations Rome.  FAO Agricultural
Services Bulleyin No. 101. 

BARWICK:  Barwick, Margaret. Tropical and Subtropical Trees: An
Encyclopedia. Oregon: Timber Press, 2004. 

BAUGHER:  Baugher, T. and S. Singha. 2003. Concise Encyclopedia of
Temperate Tree Fruit. The Hawthorn Press, Inc. Binghamton, NY. 

BAYER: Bayer Codes for Pests,  HYPERLINK
"http://cipm.ncsu.edu/names/index.cfm"
http://cipm.ncsu.edu/names/index.cfm 

BIODIVERSITY:  Biodiversity Explorer website.  HYPERLINK
"http://www.biodiversityexplorer.org/"
http://www.biodiversityexplorer.org/ .

BIOTIK:  Biodiversity and Informatics and Co-operation in Taxonomy for
Interactive Shared and Knowledge Base website.  HYPERLINK
"http://www.biotik.org/" http://www.biotik.org/   

BONNER:  Dr. Franklin T. Bonner, USDA Forest Service Southern Research
Station. www.nsl.fs.fed.us/wpsm/Pithecellobium.pdf

BOTANIC:  Botanic Gardens Trust website.   HYPERLINK
"http://www.rbgsyd.nsw.gov.au/" http://www.rbgsyd.nsw.gov.au/ .

BRAZILIAN:  Lorenzi, H., L. Bacher, L, Lacerda, M., Sartori, S,
Brazilian Fruits & Cultivated Exotics (for consuming in natura),
Instituto Plantarum de Estudos da Flora, 2006.

BROOKS:  Brooks, J.R. 2004.  Tropical Fruits Availablility Chart. J.R.
Brooks and Son, Inc.  Homestead FL.

BUSH:  Bush Tucker Plants (Australian Native Food Plants) website. 
HYPERLINK "http://www.teachers.ash.org.au/bushtucker/index.html"
http://www.teachers.ash.org.au/bushtucker/index.html .

CABALLERO:  Cabellero, B., L. Trugo, and P. Finglass. 2003.  Pp 2753 -
2820 In Encylopedia of Food Sciences and Nutrition. Second Ed. Academic
Press, NY.

CAMPBELL:  Campbell, R.J. 1996.  South American fruits deserving further
attention. Pp. 431-439.  In:  J. Janick (ed.), Progress in new crops.
ASHS Press, Arlington, VA.

CAMPBELL 1984:  Campbell, Carl W. "The Kwai Muk, A Tropical Fruit Tree
For Southern Florida." Proc. Fla. State Hort. Soc. 97.  1984 318-319.
Web. 5 Aug 2009. CDS:  Costa Rican Pacific Slope Trees.  HYPERLINK
"http://www.cds.ed.cr/teachers/harmon/page10.html"
http://www.cds.ed.cr/teachers/harmon/page10.html .

CEYLON:   HYPERLINK
"http://w3.cpami.gov.tw/khmp/plant-handbook2/html/page71.htm%20"
http://w3.cpami.gov.tw/khmp/plant-handbook2/html/page71.htm  (translated
from Chinese website.

CHANDLER:  Chandler, William Henry. Evergreen Orchards. Philadelphia:
Lea and Febiger, 1958. 

CHAPMAN: Chapman, P.J. and G.A. Catlin. 1976. Growth Stages in Fruit
Trees- From Dormant to Fruit Set. NY State Agricultural Experiment
Station. Geneva, NY Food and Life Sciences Bulletin No. 58.

CHILDERS 1983:  Childers, N.F.  1983.  Modern Fruit Science.  9th
Edition.  N.F. Childers Publisher, Gainesville, FL.  583 pp.

CLEMSON: Clemson Extension Webpage on Landscape, Garden, & Indoor
Plants. http://hgic.clemson.edu/

COBLEY:  Cobley, L. 1978. An Introduction to The Botany of Tropical
Crops. Revised W. Steele. Second Ed Longman. NY. 371 pp.   

CODEX:  Codex Alimentarius.  1993.  Pesticide Residues in Food.  Section
2.  Codex Classification of Foods and Animal Feeds.  FAO/WHO, Rome,
Italy.  Vol. 2: 218 pp.

CONIFERS:  The Gymnosperm Database.   HYPERLINK
"http://www.conifers.org/" http://www.conifers.org/ .

CORONEL:  Coronel, Robert E. Promising Fruits of the Philippines.
College, Laguna, Philippines: College of Agriculture, University of the
Philippines at Los Baòos, 1983.

CRANE 1995:  Crane, J.H. 1995. Personal Communications.  Tropical Crops.
 Tropical Research and Education Center. University of Floerida,
Homestead. 7 September 1995.

CRFG:  California Rare Fruit Growers website  HYPERLINK
"http://www.crfg.org" http://www.crfg.org 

CROAT:  Croat, Thomas B.. Flora of Barro Colorado Island . First Ed..
Palo Alto: Stanford University Press, 1978. Print.

CSIRO: Australian Native Foods.   HYPERLINK
"http://www.cse.csiro.au/research/nativefoods/index.htm" 
http://www.cse.csiro.au/research/nativefoods/index.htm  

CSIRO:  CSIRO Sustainable Ecosystems website.  HYPERLINK
"http://www.cse.csiro.au/" http://www.cse.csiro.au/ .

CULL:  Cull, Brian, and Pax Lindsay. Fruit Growing in Warm Climates For
Commercial Growers and Home Gardens. Chatswood: Reed Books, 1995. 

DALEYSFRUIT:  Daleys Fruit Tree Nursery website.   HYPERLINK
"http://www.daleysfruit.com.au/" http://www.daleysfruit.com.au/ .

DELAPLANE:  Delaplane, K.S. and D.F. Mayer. 2000.  Crop Pollination by
Bees.  Wallingford, Oxon, UK, New York.

DAVE’S GARDEN: Dave’s Garden, Online Information,   HYPERLINK
"http://davesgarden.com/pf/go/1189/index.html" 
http://davesgarden.com/pf/go/1189/index.html 

DESERT TROPICALS:  Desert Tropicals website  HYPERLINK
"http://www.desert-tropicals.com" http://www.desert-tropicals.com .

DESTINATION:  Destination Tropicals webpage:  Tropical Fruit Trees and
Plants  HYPERLINK "http://www.destinationtropicals.com/"
http://www.destinationtropicals.com/ .

DUKE:  Duke, James A. 1983. Handbook of Energy Crops. Unpublished. 
HYPERLINK
"http://www.hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.h
tml"
http://www.hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.ht
ml 

ECOCROP:  Ecocrop website.   HYPERLINK
"http://ecocrop.fao.org/ecocrop/srv/en/home"
http://ecocrop.fao.org/ecocrop/srv/en/home .

EFLORAS:  Eforas website  HYPERLINK "http://www.efloras.org"
http://www.efloras.org 

E-JARDIM:  E-Jardim (Garden) website  HYPERLINK
"http://www.e-jardim.com/" http://www.e-jardim.com/ .

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APPENDIX I – Characteristics of Some Tropical Fruit – Edible Peel
Varieties/Cultivars:

Table 45.  Date Cultivars Grown for Fruit in California (University

 of California Agriculture and Natural Resources Publication 3498.

Date Culivar	1992 Acreage 	Percent (%) of Acres	Fruit Shape 	Fruit Size
(mm)

Deglet Noor	3,910 	70	Oblong-ovate	40 – 50 mm X 20 – 25 mm

Medjool	1,062	19	Oblong-oval	38 – 48 mm X 26 – 32 mm

Zahidi	   408	  7	Obovate	34 – 40 mm X 23 – 25 mm

Khadrawy	     65	  1	Oblong or oblong elliptical	20 – 25 mm X 7.7 –
9.8 mm



Table 46. Olive Cultivars Grown for Fruit (University of California
Agriculture and Natural Resources Publication 3353.

Olive Culivar	Mean Fresh Weight/Fruit (g) 	Flesh to Pit Ratio	Oil
Content (Percent of Fruit)	Main Uses

Ascolano	9.0	8.2:1	18.8	Black-ripe, green-ripe

Barouni	7.4	6.8:1	16.5	Fresh black-ripe

Manzznillo	4.8	8.2:1	20.3	Black-ripe, green-ripe, Spanish green, oil

Mission	4,1	6.5:1	21.8	Black-ripe, green-ripe, oil

Sevillano	13.5	7.3:1	14.4	Black-ripe, green-ripe, Spanish green



APPENDIX II: Dietary and Nutritional Value of the Tropical and
Subtropical Fruits – Edible Peel:

	Despite the relatively low   HYPERLINK
"http://www.answers.com/topic/caloric" \t "_top"  caloric  values of
tropical and subtropical fruits, they play an important role in human
diet mainly because of their high and diverse vitamin and mineral
content (See Appendix II, Tables 47 - 50).  This has been of extreme
importance in the tropics, where people have been consuming them since
ancient times, either by collecting fruit from the wild or by
cultivating plants in home or community gardens.  They have become an
important part of the diet of people in the developed countries of the
world, especially between the health and fitness conscious.  Toward the
end of the twentieth century, market campaigns commonly recommended
consumption of five fruits per day.  Many tropical fruits, notably the
mango and the papaya, are a good source of   HYPERLINK
"http://www.answers.com/topic/carotene-1" \t "_top"  carotene   an
indication of the high content of this vitamin is the orange-yellow
color of the flesh.  Others, like guava, are well known as good sources
of vitamin C and fair amounts of niacin and iron.  In general, they are
not a good source of the B group of vitamins (  HYPERLINK
"http://www.answers.com/topic/thiamine" \t "_top"  thiamine ,
riboflavin, and niacin.  Tropical and subtropical fruits are also rich
in   HYPERLINK "http://www.answers.com/topic/pectin" \t "_top"  pectin ,
fiber, and   HYPERLINK "http://www.answers.com/topic/cellulase" \t
"_top"  cellulose , which promote   HYPERLINK
"http://www.answers.com/topic/intestinal" \t "_top"  intestinal 
motility. In common with other fruits, they are good sources of  
HYPERLINK "http://www.answers.com/topic/antioxidant" \t "_top" 
antioxidants , and some are good sources of organic acids, which  
HYPERLINK "http://www.answers.com/topic/stimulate" \t "_top"  stimulate 
appetite and aid digestion.

Table 47.  Dietary Value of the Tropical and Subtropical Fruits –
Edible Peel

Commodity	Dietary Value

Açaí	Fruit pulp is high in calories because of starch and sugar
content; good source of vitamin A.  Calcium, phosphorus and iron
contents are significant.  Source of fiber, protein, and omega-3 fatty
acids.  Fruit contains traces of sulfur, vitamin B1, anthocyanins,
phytonutrients and phenolics; source of antioxidants.

Acerola	The fruit is edible and widely consumed in the species' native
area, and is cultivated elsewhere for its high vitamin C content.  There
is 1677.6 mg of vitamin C in 100 g of fruit.  The fruit juice has also
been found to contain carotenoids, such as beta-carotene. 

African plum	Fruit contains vitamins A and B.  

Agritos	Fruit, roots and leaves contain berberine and other alkaloids
that are poisonous in high concentrations.  

Almondette	The seed contains 59% fat, 12% starch and up to 22% protein.

Ambarella	Fruits contain a high source of vitamin C and small amounts of
minerals, carotenoids, and other vitamins. 

Arbutus berry	Tannin is obtained from the leaves, bark and fruit.  The
fruit contains 15% sugar and about 1% malic acid. 

Babaco	Like the papaya, the fruit contains the enzyme papain.  The fruit
contains more water, protein and organic acids than papaya but less
sugar and vitamin content.  Papaya and babaco contain similar mineral
composition.

Bacaba palm	Bacaba wine, which is made from the fruit, is a high calorie
beverage.

Bacaba-de-leque	Palm hearts are eaten fresh or canned and are high in
vitamin C and calcium.  Large amounts of fruit emulsion provide a good
source of fat, calories and protein.

Bayberry, Red	Fruit contains OPCs, the strongest class of free radical
scavenging antioxidants; high in vitamin C, potassium, thiamine,
riboflavin, and carotene, the fruit contains high levels of
polyphenolics, including anthocyanins and flavenoids.

Bignay	The bark contains a toxic alkaloid.

Bilimbi	Fruit juice contains 5 percent oxalic acid; pH is 4.47.  Ripe
fruits are low in calories but rich in malic acid, minerals (especially
iron), and vitamin C.

Borojo	Fruit pulp has a high content of protein, B vitamins and
phosphorus.  Borojó fruit also have a significant amount of
polyphenols.

Breadnut	The fruit and nut are good sources of calcium.  The nut is high
in protein, starch, vitamins A, C, and carbohydrates.  Seeds have a high
tryptophan content. 

Cabeluda	Fruits are nutritive and rich in vitamins.

Cajou, fruit	The nut is rich in fat, calories, protein and oil.  The
peduncle is rich in vitamin C and calories.

Carob	The pods are rich in sucrose and protein, Vitamin A, Vitamin B and
several important minerals.  Carob has one-third the calories of
chocolate, is rich in pectin, is non-allergenic, has abundant protein,
and has no oxalic acid.  The pods contain up to 1.5% tannins, which
interfere with the body’s utilization of protein.  Food enriched with
carob fiber aid in prevention of hypercholesterolemia; rich in
polyphenolic antioxidant; production of citric acid from pod extracts.

Cashew apple	The cashew apple contains high quantities of tannins,
yielding a bitter taste.  Cashew nuts are a good source of iron,
potassium, and zinc.  They contain protein and are low in saturated fat.
 They contain no cholesterol and are slightly higher in carbohydrate
content than most other nuts, except for pistachios.

Chinese olive, black	Fruit is fatty; contains iron and calcium; the seed
contains protein.

Chinese olive, white	Seeds are high in fat and protein.  The fruit is
also fatty and contains iron and calcium.

Date	Fruit is a high-energy food source; rich in carbohydrates and sugar
(60 to 70% of dry weight); very nutritious because fruits contain
niacin, iron, potassium, folic acid, magnesium, numerous vitamins (A, B1
and B2) and minerals.  Fruits contain a fair source of calcium,
chlorine, copper and sulfur; fruits contain a small amount of phosphorus
and 16 kinds of amino acids.  Low in fat and protein.  Fruits contain
antioxidant and anti-mutagenic properties.

Desert date	The seed serves as a protein-rich component in some areas. 
Fruit possesses a significant carbohydrate content.  Fruit contains
saponin; large levels may harm human.

Feijoa	The fruit is an excellent source of vitamin C and dietary fiber. 
The main sugars present in feijoa fruit are sucrose, fructose and
glucose and increase as the fruit ripens.  Contents of calcium,
magnesium, and potassium per fruit all increase as the fruit grows.

Fig	Figs are high in fiber and are a good source of potassium and
vitamin B6.  Dried fruit contain more calcium per gram than milk.  The
dried fruit is nutrient dense.  Fruit contains no cholesterol and almost
no fat.

Fragrant Manjack	The seed contains 46% fat and 31% protein.

Gooseberry, Ceylon	Fruit is a good source of vitamin C.

Gooseberry, Indian	Fruit is rich in vitamin C.

Gooseberry, Otaheite	Fruit contain moderate amounts of phosphorus,
calcium, iron and vitamin C. 

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum)
For Flacourtia jangomas the fruit is rich in pectin. 

Guabiroba	The fruit is high in vitamins.

Guava	Fruit is rich in vitamin C, pectin, dietary fiber, protein,
phosphorus, potassium, niacin, vitamin A and calcium.  Fruit contains 2
to 5 times the vitamin C content of orange juice.  

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry
guava, and Strawberry guava)	Fruit is a good source of fiber and vitamin
C.

Guava, Costa Rican	Fruit is rich in pectin.

Guava, Para	Fruit is composed of 86% water, a pulp pH of 3, a citric
acid content of 1.87%, and a vitamin C content of 389.3 mg/100 g fresh
pulp; peels contain high antioxidant activity.

Illawarra plum	Edible portion is high in vitamin C.

Imbu	Low content of ascorbic acid compared to ascorbic acid levels for
other Spondias species.

Jaboticaba	The fruit is rich in vitamin C and anthocyanins.

Jamaica cherry	The fruit is rich in vitamin C, calcium, phosphorus and
iron.

Jambolan	The fruits have a low energy value and contain some vitamin C;
the pulp contains resin, gallic acid and tannin.

Jujube, Chinese	Fruit have high vitamin C content

Kakadu plum	The fruit may have the highest known vitamin C
concentration; fruit contains over 5% vitamin C by weight.  Fruit also
contains high levels of folates and polyphenolic antioxidants.

Karanda	Ripe fruit is taken to prevent scurvy.

Mangaba	Fruit pulp is a good source of iron and vitamin C.

Marian plum	The fruit contains a good source of vitamins A and C.

Mombin, purple	Fruit have a high concentration of total carbohydrates, a
moderate source of potassium and starch, and a good source of vitamin C.

Mombin, yellow	Fruit has a good supply of ascorbic acid.

Monkeyfruit	Bark contains tannin

Nance	The seed is high in oil and protein.  The fruit is a good source
of ascorbic acid.

Natal plum	Fruit is rich in vitamin C, magnesium, and phosphorous.

Noni 	Fruit and leaves contain high amounts of protein and ascorbic
acid.

Olive	Olive oil contains a high monounsaturated fat (particularly oleic
acid) and antioxidant content.  Oil is low in saturated and
polyunsaturated fats.  Many value the oil because it aids in the
prevention of cardiovascular disease.  Oil is also beneficial for
glycaemic control, obesity and cancer.

Papaya, Mountain	Green fruit is rich in papain.

Patauá	Patauá oil is virtually identical to olive oil in appearance
and fatty acid composition.  The oil is highly unsaturated with 78 ± 3%
monounsaturated fatty acids and 3 ± 1% polyunsaturated fatty acids.  A
beverage prepared from the fruit has high protein content and the
unsaturated oils make it an excellent nutritional addition to local
diets.

Peach palm, fruit	The fruit is energy-rich and contains a large quantity
of starches, oils, vitamin A and protein.  Fruit mesocarp oil is rich in
monounsaturated oleic acid.  A trypsin inhibitor and calcium oxalate
crystals exist in the fruit, but can be removed by boiling.  The
heart-of-palm is a dietary product that also contains calcium oxalate
crystals.

Persimmon, Japanese	Fruit contain large amounts of potassium and are a
good source of vitamin A and vitamin C.

Rose Apple	The seeds, roots, stems, bark and leaves are said to be
poisonous; fruit have very low nutritional value.

Rumberry	The fruit provides up to 2 grams (0.1 ounce) of vitamin C per
100 grams (4 ounces) of fruit.  In comparison to oranges, the fruit
provides thirty times more vitamin C, ten times more iron, three times
more niacin, twice as much riboflavin, and 50% more phosphorus.  The
fruit contains a significant source of potassium.  It also has a full
complement of minerals and amino acids that can aid in the absorption of
vitamin C.  In addition to the chemicals mentioned above, the fruit
contains beta-carotene, calcium, leucine, protein, serine, thiamin, and
valine.

Sea grape	Fruit pulp is low in fat.

Sentul	Fruit is high in carbohydrates, fair in iron and low in calcium.

Starfruit	The oxalic acid content of ripe starfruit may adversely affect
some individuals.  Starfruits are good sources of Vitamin A, Vitamin C,
potassium, iron, carotenoids, and nicotinamide.

Surinam Cherry	Fruit is low in sugar; good source of carotene, vitamin
A, vitamin C, iron, and iodine.  The fruit contains a large quantity of
antioxidants including lycopene, beta-cryptoxanthin, gamma-carotene, and
rubixanthin.  Seeds are toxic.

Tamarind	Pulp is a good source of calories, calcium, phosphorus, iron,
riboflavin, niacin, thiamine, minerals, B complex vitamins, and vitamin
C.  Pulp contains the richest natural source of tartaric acid of any
fruit; pulp also contains acetic and citric acids, alcohol, pectin, and
sucrose.  The peel of young fruits contains a higher amount of vitamin C
than mature fruit peels.  The seeds are a rich source of protein with a
favorable amino acid composition.

Uvalha	Fruit has a moderate vitamin C content.

Water apple	Low in nutritional value; 90% water.

Water pear	The bark is poisonous and has been known to cause death in
humans.

Wax jambu	Fruit are between 80 and 90% water; fruit contain a fair
amount of vitamin C.



Table 48. Nutrient Composition of Acerola, Guava, Starfruit, and Surinam
cherry. 

Fruit	USDA Food Form 	Amount	Fiber

(g)	Vitamin A

(RAE)	Vitamin

C (mg)	Calcium (mg)	Iron

(mg)	Folate

(mcg)	Potassium

(mg)

Acerola 	Juice	1 cup (8 oz.)	0.7	60	3872	24	1.21	34	235

	Fruit	½ cup	0.5	19	822	6	0.1	7	72

Guava 	Fruit	½ cup	4.5	26	188	15	0.21	40	344

Starfruit	Fruit	½ cup	1.5	2	19	2	0.04	6	72

Surinam cherry	Fruit	½ cup	NA 	65	23	8	0.17	NA	89



Table 49 .  Carotenoids and phenolic compounds identified in Acerola,
Guava, and Starfruit.

Fruit	Cryptoxanthin	Lycopene	Beta-carotene	General Phenolic	4-CQA	5-CQA
Catechins

Acerola	 	 	x	x	 	 	 

Guava	x	x	x	x	 	 	 

Starfruit	x	x	x	x	 	 	 



Table 50.  Nutrient value of cashew apple fruit, 3.5 oz or 100 g of
fruit (Morton, J. 1987. Cashew Apple. [In: Fruits of warm climates.
Julia F. Morton, pp. 239–240).  

Constituent	Approximate value

Water content 	84-88% 

Protein 	0.1-0.16 g 

Fat 	0.05-0.5 g 

Carbohydrate 	9.1-9.8 

Total dietary fiber 	0.4-1.0 g 

Calcium 	0.9-5.4 mg 

Iron 	0.2-0.7 mg 

Thiamine 	0.02-0.03 

Riboflavin 	0.1-0.4 

Niacin 	0.1-0.5 mg 

Vitamin C (ascorbic acid) 	147-372 mg 



APPENDIX III: MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS –
EDIBLE PEEL:

	There are several medicinal uses of the tropical and subtropical fruits
are they are discussed in Table 51 of APPENDIX III: Medicinal Uses of
the Tropical and Subtropical Fruits – Edible Peel.  The medicinal
value of tropicals and subtropicals, both the fruits themselves and
their actual plant parts (bark, roots, and even   HYPERLINK
"http://www.answers.com/topic/pollen" \t "_top"  pollen ), has long been
acknowledged by the diverse peoples in and around their areas of origin.
 These regions are rich in recipes for preparing infusions, decoctions,
syrups, pastes,   HYPERLINK "http://www.answers.com/topic/jelly" \t
"_top"  jellies , juices, and so forth for   HYPERLINK
"http://www.answers.com/topic/myriad" \t "_top"  myriad  purposes.  The
date has a high   HYPERLINK "http://www.answers.com/topic/tannin" \t
"_top"  tannin  content that is reportedly useful as an   HYPERLINK
"http://www.answers.com/topic/astringent" \t "_top"  astringent  in
intestinal complaints and is good for sore throats, colds, and  
HYPERLINK "http://www.answers.com/topic/bronchial" \t "_top"  bronchial 
catarrh.  Starfruit and   HYPERLINK
"http://www.answers.com/topic/pineapple-juice" \t "_top"  pineapple
juice  are reportedly useful   HYPERLINK
"http://www.answers.com/topic/diuretic" \t "_top"  diuretics .  The
roots, bark, leaves, and   HYPERLINK
"http://www.answers.com/topic/immature" \t "_top"  immature  fruits of
many tropical fruit crops are widely used in the tropics as astringents
to stop gastroenteritis,   HYPERLINK
"http://www.answers.com/topic/diarrhea" \t "_top"  diarrhea , and  
HYPERLINK "http://www.answers.com/topic/dysentery-1" \t "_top" 
dysentery . A decoction of the boiled fruit of the sapodilla has also
been reported useful in treating diarrhea. The infusion of passionfruit
leaves, rich in the glycoside passiflorine, is reported to have  
HYPERLINK "http://www.answers.com/topic/sedative" \t "_top"  sedative 
properties. 

Table 51.. Medicinal Uses of Tropical and Subtropical Fruits.

Commodity	Medicinal Uses

Açaí	Many Brazilian medicinal uses; health drink in the United States.
 It is believed to contain antioxidant, antibacterial, anti-inflammatory
and antimutagenic properties.  Aids the cardiovascular system and serves
as a source of fiber for a healthy digestive system.

Acerola	Used by locals to cure common colds, liver ailments and
dysentery, health drinks and supplement.

African plum	Leaves, fruit, and roots used for numerous purposes in
Africa including anemia, backaches, eye problems and gonorrhea.  Fruit
especially are used to aid fertility and treat jaundice, leprosy and
dysentery.

Agritos	Roots and rhizomes traditionally used to treat toothaches and
stomach ailments; used as an antibacterial, antitumor, and tonic.

Ambarella	Fruit, leaves and bark are used in the treatment of sores,
wounds and burns.  In Cambodia, ambarella bark is mixed with species of
Terminalia and used as a remedy for diarrhea.

Arazá	High protein content comes from the seeds.  The nutritional value
is similar to that of oranges, with the exception of the vitamin C
content, which is more than double in araçá-boi.

Arbutus berry	Leaves, bark and roots are an astringent, diuretic, and
renal antiseptic.  Leaves and bark are used to treat stomachaches and
urinary tract irritation.  All parts of the plant contain ethyl gallate,
a substance that possesses strong antibiotic activity against
Mycobacterium bacteria.  Bark is rich in tannins and is used medicinally
as a dye and preservative.

Bayberry, Red	The fruit and roots have been used in traditional Chinese
medicines for centuries.  The plant is used for heart ailments, and
stomach conditions; bark has many uses including treatment of asthma,
earaches, toothaches, stomach ailments, fevers, and skin conditions; the
fruit is used for respiratory and digestive health; roots are used for
healing wounds.

Bignay	Leaves are used to treat snakebites in Asia.

Bilimbi	Leaves are used for skin conditions, venereal diseases, itches,
rheumatism, coughs and bites; an infusion made from the flower aids in
coughs; fruit are used to quicken recovery after fevers, aid coughs, aid
certain nervous system disorders, treat inflammation, and treat
digestive conditions.

Borojo	Reported famous as an aphrodisiac and health properties for
treating wounds, kidney problems, high blood pressure and cancer.

Breadnut	Fruit, leaves and latex have been used medicinally.  An
infusion of the leaves or latex is used to treat coughs, asthma,
diabetes and bronchitis.  The infusion of the bark is used as a tonic. 
Latex is used to increase milk production in mothers after childbirth.

Cambucá	A decoction of the leaves and seeds are used in homeopathic
formulations against bronchitis and coughs.

Carandas plum	Important medical species in Ethiopia and other parts of
Africa.  Roots contain the active ingredient carissin, that may prove to
be useful in the treatment of cancer; twigs contain quebrachytol and
cardioglycosides that are used to destroy tapeworm.  In Guinea, boiled
leaves are used to relieve toothaches; a mixture of root bark and spices
are used to cure a number of problems such as pain, inflammation,
venereal diseases, and ulcers.

Carob	The pods are used to treat gastrointestinal problems and
inflammation; seedpods are used in the treatment of coughs.  Flour made
from the ripe seedpods is used to soothe the skin. The seed husks and
bark are used as an astringent.  Leaves are used to cure colds.

Cashew apple	Cashew apple juice without the removal of tannin has been
used as a remedy for sore throats and gastrointestinal problems in Cuba
and Brazil.  The juice is a potent diuretic.  The brandy is applied to
the skin to relieve rheumatism pain.  The fruit, bark, and nut oil are
used as remedies for calluses, corns, warts and ulcers.  Bark, seed oil,
fruit, and leaves are used for a variety of medicinal purposes ranging
from the treatment of colds to malaria.  The cashew apple may be
consumed directly or either used for juice or preserved in syrup
(candied). The fresh cashew apples from non-improved plant material may
be astringent due to their high tannin content, and are much more
palatable if first processed to remove the bitter taste. This can be
accomplished by either steaming under pressure (i.e. a pressure cooker)
for 10-15 minutes, or boiling in salty water for 15 minutes. The apples
are then pressed to remove excess moisture and boiled in cane sugar
syrup for 2 hours. Finally, they are sun dried, or placed in an electric
food drier. Cashew apples are also canned in syrup and used to prepare
chutneys and fruit pastes. Because of their high pectin content, they
set readily and make good jam.  The juice can also be extracted and
strained, after which gelatin is added at a rate of ¼ oz per 3 cups of
strained juice with constant stirring for 15 minutes.  The tannins in
the juice bind to the gelatin and form a precipitate, which can then be
removed by filtering through muslin cloth. Sugar can then be added to
taste.  The juice readily ferments, and is used in various countries to
prepare wines and distilled liquors (e.g. Brazil, Guatemala, Western
Africa, India, Sri Lanka and the Philippines).  Cashew apples are a good
source of Vitamin C. 

Ceylon iron wood	The tree is used as a general tonic; bark is used for a
variety of conditions including reduction of fever, gastrointestinal
problems, poison control and removal of parasites.  The bark also
retards the fermentation of toddy (wine).  Fruit is used to smooth the
skin, stimulate the appetite, aid bronchitis and leprosy.  Seeds are
used to cure ulcers and eye conditions.  Seeds contain 25% oil, which is
used as a skin softener.

Chinese olive, black	Fruits and seeds have medicinal purposes in China.

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ents.  The bark is used as an astringent, tonic, digestive aid, and cure
for gingivitis, asthma, eye problems, and fevers.  Powdered seeds are
used to aid diarrhea.  Roots are taken to ease chest pain.  Pectin from
the seed kernel is used in pharmaceutical products.

Water apple	In Hawaii, a decoction of the bark is used to treat thrush;
various parts of the tree possess antibiotic activity.

Water pear	Fruit is used to treat dysentery; a decoction of the bark is
used to treat diarrhea; liquid from the pounded bark and roots mixed
with water is used as a purgative.

Water berry	In central Africa, the tree is used to treat stomachaches,
diarrhea, respiratory ailments and tuberculosis; a decoction of boiled
roots and bark is used to treat indigestion and giddiness; extraction of
the leaves is used as a purgative or treatment for diarrhea. In central
Africa, the tree is used to treat stomachaches, diarrhea, respiratory
ailments and tuberculosis; a decoction of boiled roots and bark is used
to treat indigestion and giddiness; extraction of the leaves is used as
a purgative or treatment for diarrhea.

Wax jambu	Flowers are astringent and contain tannins; used in Taiwan to
reduce fevers and aid diarrhea.  Flowers also contain weak antibiotic
action.



APPENDIX IV: SPREADSHEETS FOR SORTING SUBGROUPS OF TROPICAL AND
SUBTROPICAL FRUITS – EDIBLE PEEL.  See separate attachment:

 PAGE   

 PAGE   4 

 PAGE   

 PAGE   4 

