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Pandanus conoideus is a plant in the Pandanus family from New Guinea.Its fruit is eaten in Papua New Guinea and Papua, Indonesia.The fruit has several names: marata, marita in Papua New Guinea local language, kuansu in Dani of Wamena [1] [2] or buah merah ("red fruit") in common Indonesian.
[2] Then, Mbok Srini returned to her shack and planted the cucumber seed in an orchard behind her house. In a matter of months, a big, golden cucumber grew from the seed. When Mbok Srini harvested the golden cucumber and cut it open, behold, there was a beautiful baby girl inside it.
Watermelon fruit is 91% water, contains 6% sugars, and is low in fat (table). [29] In a 100-gram (3 + 1 ⁄ 2-ounce) serving, watermelon fruit supplies 125 kilojoules (30 kilocalories) of food energy and low amounts of essential nutrients (see table). Only vitamin C is present in appreciable content at 10% of the Daily Value (table).
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue, and tastes similar to coconut flesh ...
The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; [5] the compound gives white bread, jasmine rice, and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. [6] Though the plant is unknown in the wild, it is widely cultivated.
The fruit is a drupe 5–7 cm (2– 2 + 3 ⁄ 4 in) long and 3–5.5 cm (1 + 1 ⁄ 8 – 2 + 1 ⁄ 8 in) broad containing a single seed; it is green at first, then yellows and finally turns to red when ripe. The entire fruit is corky and light so it can be dispersed by water, but it can also be spread by bats that eat them. [8]
Sago palms (Metroxylon sagu) in New Guinea Peeling and pounding a segment of Sago Palm stem to produce an edible starch.Sepik River, Papua New Guinea. Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1]
The fruit is large, 15–25 cm (6–10 in) in diameter, [5] usually weighing 1–2 kilograms (2–4 pounds). It has a thicker rind than a grapefruit, and is divided into 11 to 18 segments. The flesh tastes like mild grapefruit, with a little of its common bitterness (the grapefruit is a hybrid of the pomelo and the orange).