The Tropical Fruit Forum
Tropical Fruit => Tropical Fruit Discussion => Topic started by: luc on October 14, 2012, 01:52:15 PM
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(http://s17.postimage.org/o8of5sjiz/DSCN2389.jpg) (http://postimage.org/image/o8of5sjiz/)
Size of an olive , slightly acid nice flavor 1mm pulp , seed has a semi hard coat see right below in pic .
First made me think of some type of mamoncillo or Talisia but shape , size and pulp color is not correct .
The fruits are past ripeness and peel is still green .
Was brought from a little village 5 hours away , a cuban guy living there said they have this also in Cuba but could not remember the name.
Any idea ?
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Looks pretty momoncillo-like to me. Perhaps some sort of variant. I have seen considerable size variation and pulp color. Is the flesh adherant to the seed?
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Looks pretty momoncillo-like to me. Perhaps some sort of variant. I have seen considerable size variation and pulp color. Is the flesh adherant to the seed?
Yes , white flesh sticking to the oval seeds , seeds removed of their coat are like a peanut . I remember the mamoncillo seeds being round and hard .
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mamoncillo
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Definitely Melicoccus bijugatus aka spanish lime, chenette, genip, quenepa and mamoncillo.
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Looks like genip (except for the colour of the flesh). Your description matches genip too, although I have never cut the genip seed. How sweet was it? In Dominica everyone talks about a really sweet 'kenip' they had once, but I didn't find it in 2 yrs on that tiny island!
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The mamoncillo I am familiar with and grow has a hard peel , round and has orange pulp .
Sorry for being stubborn .
How is the Talisia esculenta ?
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Looks like genip (except for the colour of the flesh). Your description matches genip too, although I have never cut the genip seed. How sweet was it? In Dominica everyone talks about a really sweet 'kenip' they had once, but I didn't find it in 2 yrs on that tiny island!
I didn't eat the seed .
Pulp after the first slightly acid taste , was sweet.
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The mamoncillo I am familiar with and grow has a hard peel , round and has orange pulp .
Sorry for being stubborn .
How is the Talisia esculenta ?
I am not sure how "hard" you mean by a hard peel. The spanish limes that I have had over the years have never had a hard peel. The peel was bit firmer than a lychee and longan peel but not hard like macadamia nut or something. The color of the pulp varies. I have seen a light creamish color to a more darker close to orange color as you described. The shape of the fruit also varies from oval to round. Some of the better cultivars from Puerto Rico are oval and not round.
The fruit definitely look over ripe, as you said, and that may explain the peeling of the seed coat.
Just in case it may be another species of Melicoccus, I looked through my entire Melicoccus and Talisia monograph that I have to verify.
It does not match:
M. espiritosantensis
M. pedicellaris
M. petiolulatus
M. oliviformis
M. antioquensis
M. novogranatensis
M. aymardii
M. lepidopetalus
M. jimenezii
The only species that it matches based on personal experience and the Melicoccus monograph seems to be M. bijugatus. I would have loved for it to be a different species because it is one of my favorite genera and I am hoping to get specimens of all of the edible species one day. Right now, I only have M. lepidopetalus and M. bijugatus. If you do happen to come across any of the other species, I am definitely interested in buying or trading for seeds.
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I agree with the others, looks like the fruit with the most common names M. bijugatus.
A nice fruit that is under appreciated because of its low flesh/seed ratio. The only thing I don't like about it is that when removing flesh from the seed one's tongue gets abraded by the rough seed.
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(http://s17.postimage.org/o8of5sjiz/DSCN2389.jpg) (http://postimage.org/image/o8of5sjiz/)
Size of an olive , slightly acid nice flavor 1mm pulp , seed has a semi hard coat see right below in pic .
First made me think of some type of mamoncillo or Talisia but shape , size and pulp color is not correct .
The fruits are past ripeness and peel is still green .
Was brought from a little village 5 hours away , a cuban guy living there said they have this also in Cuba but could not remember the name.
Any idea ?
Cuba = spanish lime, very common fruit there. There are some variations in shape and pulp color in this fruit, but doesn't mean it's another species.
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I agree with Oscar... even in my neck of the woods (far away from the nearest grower) the pulp color varies from off white to orange-white or pinkish. Typically underripe ones are more pale but sometimes the pulp can be pale when it is ripe.
"Red Durian": when sweet I enjoy these fruits quite a bit
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I meant to add:
<insert old music>
Eating desert/
of a fruit with no name/
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I agree with the others, looks like the fruit with the most common names M. bijugatus.
A nice fruit that is under appreciated because of its low flesh/seed ratio. The only thing I don't like about it is that when removing flesh from the seed one's tongue gets abraded by the rough seed.
No rough seed in this one Tabbydan .
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Maybe you do have something different then....
The photo is just a photo of the fruits (rather than leaves, trunk, flowers....) so the botanists on the group would have a hard time assigning another species even if it is another species
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I agree with the others, looks like the fruit with the most common names M. bijugatus.
A nice fruit that is under appreciated because of its low flesh/seed ratio. The only thing I don't like about it is that when removing flesh from the seed one's tongue gets abraded by the rough seed.
No rough seed in this one Tabbydan .
I have eaten tons of Spanish limes and I can't recall the seeds being rough.
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I have eaten tons of Spanish limes and I can't recall the seeds being rough.
I guess that's the other thing, what's rough to me might not be rough to Luc or others....
And it could be the way I eat them. I roll them about and strip off most of the flesh from the seed. The seed coat is not perfectly smooth so it sort of "sands" my tounge. Maybe I need to eat them in a different way.
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The mamoncillo I am familiar with and grow has a hard peel , round and has orange pulp .
Sorry for being stubborn .
How is the Talisia esculenta ?
If my memory does not betray me, Talisia esculenta has a brownish, more or less brittle peal.
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The mamoncillo I am familiar with and grow has a hard peel , round and has orange pulp .
Sorry for being stubborn .
How is the Talisia esculenta ?
If my memory does not betray me, Talisia esculenta has a brownish, more or less brittle peal.
Your memory is correct. The peel of T. esuclenta is very similar to longan peel.