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Mangosteen (Garcinia mangostana), also known as the purple mangosteen, [2] is a tropical evergreen tree with edible fruit native to Island Southeast Asia, from the Malay Peninsula to Borneo. It has been cultivated extensively in tropical Asia since ancient times.
In English it is known as the lemon drop mangosteen (a name it shares with the closely related and similarly tasting Garcinia madruno) or sometimes monkey fruit. In Spanish it is called mameyito, though it is known as jorco in Costa Rica. [3] In the Philippines, it is known as berba. In Portuguese it is called achachairu.
Mangosteen: Garcinia mangostana [citation needed] Mangosteen is the national fruit of Thailand. It is also known as the ‘Queen of Fruits’. It is available from May until August. Mangosteen is called ‘Mangkhud’ in Thai language. Turkey: Sultana Grapes: Vitis vinifera [citation needed] Turkmenistan: Watermelon: Citrullus lanatus [citation ...
Garcinia warrenii is a close relative of the mangosteen (Garcinia mangostana). This bushy small tree grows up to 15 metres high, they grow straight up and are often difficult to see in the forest. It has fragrant white flowers and purple sweet edible fruit. The thick, leathery leaves are often stained with mould or lichens.
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, Malaysia as well as southern China and Taiwan in East Asia.
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The average year-round temperature measured from all the weather stations in the Philippines, except Baguio, is 26.6 °C (79.9 °F). Cooler days are usually felt in the month of January with temperature averaging at 25.5 °C (77.9 °F) and the warmest days, in the month of May with a mean of 28.3 °C (82.9 °F). [ 1 ]
It can be used as a rootstock for the mangosteen (Garcinia mangostana). [4] In Malnad region of Karnataka, Tirtahalli and Chikkamagalore this is widely used in name of 'odduli', especially in fish recipes. Odduli is prepared by boiling the fruit to get a thick black liquid which can be stored for years without adding preservatives.