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The bulk of the fruit is made up of the one (or, rarely, two) whitish seeds, which are surrounded by an edible, orange, juicy, gelatinous pulp. There are efforts in Puerto Rico and Florida to produce cultivars with a more favourable flesh-to-seed ratio. When ripe, the fruits have a sweet-tart or lime-like flavor.
The fruit, a cross between a grapefruit and an orange, had spontaneously appeared in the shade-providing trees grown on coffee plantations in the Puerto Rican highlands. In 1956, Carlos G. Moscoso, from the Horticulture, Agricultural Extension Service of the University of Puerto Rico noticed trees that grew fruits that were larger and a ...
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Pedro Acevedo Rodríguez and Franklin S. Axelrod (1999). "Annotated Checklist for the Tracheophytes of Río Abajo Forest Reserve, Puerto Rico". Caribbean Journal of Science. 35 (3–4): 262–285. Three endemic Puerto Rican ferns
In Puerto Rico, the Malay apple is used to make wines, in Hawai'i, the fruits are consumed the same way a Pacific Northwest apple is eaten. [15] Indonesians consume the flowers of the tree in salads and in Guyana the skin of the mountain apple is cooked down to make a syrup. [ 16 ]
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