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It is rarely cultivated but trees are left when land is being cleared. Still a traditional food plant in Africa, this little-known fruit has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care. [1] In Shona, the fruit are referred to as mazhanje, and in Chichewa masuku.
Alibertia patinoi, commonly known as borojó, is a small (2-5m), dioecious tropical rainforest tree, one of the few edible fruit bearing species in the Rubiaceae family. . Borojó, native to the world's wettest lowlands (the Chocó–Darién moist forests ecoregion), grows in the Chocó Department of northwestern Colombia and in the Esmeraldas Province of northwestern Ec
a species of tree in the Mahogany family, Lansium parasiticum, with fruit known as duku or langsat. Derived from Malay duku. [38] Durian a spiny oval tropical fruit containing a creamy pulp, famous for its fetid smell but highly valued for its flavour. Derived from Malay duri ('thorn') with noun-building suffix -an, thus durian means 'thorny ...
Dried Uzazi fruits "Uzazi" is the Nigerian name for the 'prickly ash' tree of genus Zanthoxylum tessmannii / Fagara tessmannii / Zanthoxylum gilletii, a member of the Rutaceae family, native to Central and West Africa, and a close relative of the Sichuan pepper. It usually refers specifically to the spice made from its fruit and pericarp ...
Flacourtia jangomas fruits are widely eaten around South Asia, both raw and cooked. They are noted for their mild sour and tangy taste. The fruits are pickled, salt-dried or cooked in Indian curries. They can also be blended into juices or made into jams and marmalades which are immensely popular in Southern India.
After peeling, the fruits are then cooked in water until the maroon-colored flesh separates from the hard inner nuts. The pulp is eaten, and the nuts are saved to be roasted later. Alternatively, nuts are collected from elephant dung ; the hard nuts survive intact through the digestive process after the elephant has consumed and digested them ...
The fruit is eaten in Mexico cooked, raw, or canned. It resembles a crabapple , but it has three or sometimes more brown hard stones in the center. It is a main ingredient used in ponche , the traditional Mexican hot fruit punch that is served at Christmas time and on New Year's Eve.
The plant gets its scientific and common names from the hooked spines of its woody capsules (see photo). The mature fruit opens slowly so that, in a given year, only 20-25% of its seeds may establish soil contact. Seeds have a high degree of dormancy. They have a low respiration rate and may remain viable in the seed bank for more than 20 years.