THE PLANT WORLD 263 



Briefer Articles. 



A FORGOTTEN FRUIT. 



Here in Porto Rico we have a fruit which, though formerly quite 

 popular, has of late usually been omitted from reports and lists. 

 Described some 150 years ago by Linnaeus, Genipa americana has never 

 been a bone of contention among botanists, and its synonyms are con- 

 spicuous by their absence. Indeed, it is a species of such marked and 

 constant characteristics that there could be no excuse for confusion. 



Although its habitat includes northern South America and the West 

 Indies, it seems to attain its greatest development in Porto Rico, where 

 it is one of the commonest trees outside of the small virgin forest areas ; 

 here it is known as " Jagua " (pronounced hah-gwah), while in the 

 British islands it passes as "Genipap." In Trinidad it is not counted 

 as a fruit-producing tree at all, and I do not remember having seen it 

 offered for sale in Jamaica ; but in Porto Rico it is regularly bought, sold, 

 and stolen. 



The fruit is oblong or ovoid, with a somewhat pointed tip, 3 to 6 

 inches long, russet-brown or grayish-yellow in color, and weighs from 8 

 to 16 ounces. The pericarp is about one-fourth of an inch thick, creamy 

 white within, with a thin epicarp covered with minute, loosely attached 

 flakes of a silvery-gray substance ; upon slight pressure this rind shows 

 irregular, scattered, wrinkle-like depressions which readily open nearly 

 or quite down to the pulp. The endocarp is a light brownish-yellow 

 mass of pulp and flattened seeds ; a more or less spurious septum divides 

 this mass longitudinally into halves. Probably the great factor which 

 prevents this fruit from being highly prized is its strong and, to many 

 persons, quite repulsive odor; this effluvium, however, after a few 

 "whiffs " is usually agreeable — and certainly unique. The flavor of the 

 pulp is rather too strong for the unaccustomed palate, but "jagua-ade," 

 made by allowing the pulp and pieces of the rind to stand in water, is 

 one of the most refreshing drinks to be had in the tropics, and accord- 

 ing to the natives it is a first-class " blood purifier." The flavor of the 

 fresh, raw pulp has been called " vinous," but I know of none among 

 seventy-five or more tropical fruits to which it can be compared. 



The rind cooked in sugar makes a fine marmalade "dulce"; and 

 undoubtedly a good wine, or at least a vinegar, could be produced by 

 fermenting the pulp and rind — and medicinal properties would probably 

 run riot therein. The keeping qualities of this fruit are exceptionally 

 good. 



