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Dried camu camu seeds. Myrciaria dubia, commonly known as camu-camu, caçari, araçá-d'água, or camocamo, is a species of plant in the family Myrtaceae.It is a small bushy riverside tree from the Amazon rainforest in Peru and Brazil, which grows to a height of 3–5 m (9.8–16.4 ft) and bears a red/purple cherry-like fruit.
Feijoa sellowiana [2] [3] also known as Acca sellowiana (O.Berg) Burret, [4] is a species of flowering plant in the myrtle family, Myrtaceae.It is native mainly to the highlands of southern Brazil and the hills of northeast Uruguay, but it can also be found in eastern Paraguay and northern Argentina.
Strychnos nux-vomica, the strychnine tree, [2] also known as nux vomica, poison fruit, semen strychnos, and quaker buttons, is a deciduous tree native to India and to southeast Asia. It is a medium-sized tree in the family Loganiaceae that grows in open habitats. Its leaves are ovate and 5–9 centimetres (2–3.5 in) in size. [3]
Ripe cherimoya fruits Split cherimoya fruit. The edible cherimoya fruit is a large, green, conical [12] or heart-shaped compound fruit, [9] 10–20 cm (3.9–7.9 in) long, [9] with diameters of 5–10 cm (2.0–3.9 in), [11] and skin that gives the appearance of having overlapping scales or knobby warts.
Litsea garciae, also known as engkala, engkalak, kangkala, pangalaban and Borneo avocado, is a flowering plant belonging to the family Lauraceae and genus Litsea. [2] [3] [better source needed] It is native to Taiwan, the Philippines, Borneo, the Malay Peninsula, Sumatra, Java, and Sulawesi.
Momordica charantia, (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae,widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Cyclanthera pedata, known as caigua, is a herbaceous vine grown for its edible fruit, which is predominantly used as a vegetable.It is known from cultivation only, and its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits.
The fruits or leaves can be boiled, used raw, or blended with fruit juice, cooked on a frying pan, used as a side dish with chicken, or added to tacos. Jams and jellies are produced from the fruit, which resemble strawberries and figs in color and flavor. [3] Mexicans may use Opuntia fruit to make an alcoholic drink called colonche. [9] Flowering