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These fruits are commonly known in English as "dragon fruit", a name used since 1963, apparently resulting from the leather-like skin and prominent scaly spikes on the fruit exterior. [4] The fruit is often designated as "Vietnamese dragon fruit" as Vietnam is the lead exporter. [5] The fruit may also be known as a strawberry pear. [2] [6]
Dragonfruit stems are scandent (climbing habit), creeping, sprawling or clambering, and branch profusely. There can be four to seven of them, between 5 and 10 m (16 and 33 ft)or longer, with joints from 30 to 120 cm (12 to 47 in) or longer, and 10 to 12 cm (3.9 to 4.7 in) thick; with generally three ribs; margins are corneous (horn-like) with age, and undulate.
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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 .
The species is grown commercially for its yellow fruit, but is also an impressive ornamental climbing vine with perhaps the largest flowers of all cacti. The yellow skinned fruit of S. megalanthus has thorns, unlike the green, red or yellow skinned dragon fruits of S. undatus, S. monacanthus and their cultivated hybrids.
Cordia dichotoma is a species of flowering tree in the borage family, Boraginaceae, that is native to the Indomalayan realm, northern Australia, and western Melanesia. [ 2 ] Common names in English include fragrant manjack , [ 4 ] clammy cherry , glue berry tree and Indian cherry .
Biribá is a fast-growing, flood-tolerant, sun-loving tropical tree, with leaves up to 35 cm (14 in) long. It can reach a height of 4–15 m (13–49 ft), which can bear fruit from seed within 3 years. [4] The fruit is large, conical or round, green when unripe, ripening to yellow. Its surface is covered with soft spines or protuberances which ...
As well as being used for stewing and making various fruit preserves, they were also traditionally used to make fruit wine, and a bullace pie was stated to be one of the usual centrepieces of a 19th-century harvest home supper in the south of England. [20] However, some bullaces are palatable raw when sufficiently ripe.