Mmanners:
            I did err in my expression "Drinking a glass of orange juice will not create a spike in your blood sugar level in a period of two hours"
 What I meant to say was that  the spike will be there but it will be far of less less amplitude, compared to a same volume and percentage of glucose intake.

How does the Pernambuco variety you have compare to color of pulp,  weight, texture, brix reading, depth of the eyes, time to fruit to the other varieties you have in your garden ?

Is there any ilustrated  chart or catalog/handbook describing the varieties of pineapples ? In the begining of the last century there were shiploads of pineapples  sent to Florida USA and this variety I was told was called "Pernambuco" variety. These pineapples have a conical form, white pulp and are extremely sweet. Occasionally I find in the Central Market in Recife another variety which they call "Hawai" which is barrel shaped, yellow pulp, more solid and not so sweet.

Moringa oleifera is also known in India as drumsticks.   Green drumsticks after cleaning the outside skin and cut into  3-4 " pieces are used in a south indian dish  called sambar , a type of curry.  Instead of putting them in a curry, I cook them with fresh grated coconut and shrimp.
As this is not a gourmet forum, interested members can  please  pm me for details.

In Brazil drumsticks have been used in water purification but I have not come across somebody using moringa seeds as a subsitute for beans.

I do have been planting papayas in my garden for the past 20 yrs. I have had this case of papayas without or very less than normal seeds. But this is an isolated case. Lately I have had the opposite problem. All the papayas I plant from store bought fruit, yield  fruits with a huge amount of seeds. The taste of these fruits is different from original store bought but this is explainable due to cross pollination.
If all the papayas give less seeds and mine give abnorbmally more,  there should be a factor which is responsible for number of seeds.

Guavas  have  pectin. By cooking them and passing through a strainer you can make guava jam. If you pass through a straining cloth you can make  guava jelly. You can get instructions on You Tube  or you contact me.
 In Brazil  in many restaurants they serve Romeu & Juliet for dessert ( A slice of guava jam  on side with a slice of cheddar or Edam cheese)  or Guava Ice Cream.

Raul could you please describe me the taste of this  fruit you have ? Does it have a big seed ?  I am asking this question because I have Couepia ruffia  whoose pulp is sweet and tastes like garbanzo flour.  I also have Couepia bracteosa, fruits are smaller in size (form and size is like that of your Couepia polyandra) outside skin is light grey in colour. Taste of pulp no good.

After the tree has given the bananas ,when you cut the stalk, you can remove the flowers from the red cover and cook the flowers. Sauté some onions, put the flowers+some grated coconut+pinch of salt and let it cook for some time under low fire.

 I have some varieties of yam in my garden. Is there any manual/book describing the varieties which could help me to classify my varieties ?

Could any member of this forum help me to identify this plant ? Are the fruits edible ?  Thanks

I still have not understood your objetives : Are you going to grow to show the varieties of citrus ? Taste is something relative - why bother if the visitor has no access to taste the fruit ? Will the visitors have a chance only to see/watch ? or have a chance to try the fruit ?
My opinion: Try and plant all varieties of citrus which will grow in your environment.

I have uvaias in my garden. To me they are sweet and have a woody taste. My uvaias  are planted in the ground and receive full blast of tropical sun. I have no problems of insects/worms attacking the fruits. The big problem with uvaias is that they ripen very fast and you have to consume the day you pick them from the ground or pluck when ripe. As such they are not sold in the markets. Personally I prefer Eugenia uniflora to Eugenia pyriformis, for taste, as a juice and to make jam.