Vol. XVI. No. 391. 



THE AGRICULTURAL NEWS. 



119 



SOME FRUITS GROWN AT BAHIA 



IN BRAZIL. 



With its rich soil, mild climate, and abundant rainfall 

 Rahia is pre-eminently suited to fruit culture That the 

 Brazilians have not been neglectful of this fact is evidenced 

 by the large number of species cultivated, some of them 

 indigenous to the region and others introduced from the 

 Orient by the Portuguese in the early days of colonization. 

 Fruit forms an important item in the diet of the people, and 

 the abundance and variety offered in the markets are 

 a constant surprise to visitors. 



With the exception of the orange and the pineapple, of 

 vfhich there are extensive commercial plantations, nearly 

 all fruit trees are grown near the houses and in the gardens 

 of the natives, either as single specimens or in small numbers, 

 frequently crowded together without regard to order. Under 

 8uch conditions the trees receive very little attention; yet 

 their growth is usually vigorous and their appearance indica- 

 tive of health. 



The Indian tamarind ( Tamarindus indica, L.) is common, 

 the fruit being used principally for making a cooling drink. 

 The Oarambola {A verrhoa caramhola, L), another Indian fruit 

 is also cultivated, but is not very common, Phytlanlhus acidu 

 (L.) Skeels, known as Groselha ('gooseberry'', is seen in many 

 gardens. The avocado, locally called abacate {Persea ameri- 

 pama, Mill ) is one of the most popular of fruits during its 

 season and is cultivated on a commercial scale, one grove 

 alone containing nearly 800 trees. Budding or grafting is not 

 practised. Among the seedlings none was .seen which appear- 

 ed to be superior to those grown in Florida and the West 

 Indies. The caja and the caja mango (Spondias luiea, L. and 

 iS'. cytherea, Sonnerat) are seen occasionally at Bahia; both 

 are used for making sherbets as well as eaten in the fresh 

 state. The sapodilla, locally known as sapoti {Achras 

 sapota, L.) grows to large size and its fruit is highly esteemed. 

 Two varieties are disticguished by the natives, one oval or 

 elliptical, and the other round. One or more species of 

 Passifiora, known as maracujas, are occasionally seen, as is 

 the janibo, or rose-apple (Coryop)iyllus jombos (L.) Stakos). 



The papaya (Carioi Papaya, L.), known in Portuguese 

 as mamao, is esteemed as a breakfast fruit. Two forms are 

 distinguished, a small, usually round or oblate type, known 

 simply as mamao, and a large, elongated form known as 

 mamao da India. The latter is considered much the better 

 in quality and always brings a good price in the market. 

 When the fruits are picked it is customary to make four or 

 five shallow incisions through the skin from base to apex and 

 then to allow twenty four hours or more for the milky juice 

 to exude before the fruit is eaten. This tropical custom is 

 said to improve the flavour of the flesh. Propagation is 

 usually by seed, though in rare instances the mamao da 

 India is said to be grown from cuttings in order to insure 

 its coming true to type. 



The common guava of the tropics (Psidium guajava, L.) 

 used principally for jelly making, is present in many of the 

 gardens. The manufacture of jelly is carried on commercially 

 but not on so large a scale as in the State of Pernambuco, 

 farther north. Several indigenous species of Psidium, known 

 as Araca do Rio, Araca cageo, etc., are also grown to 

 a limited extent. 



The pine-apples of Bahia (called abacaxi in Portuguese) 

 are justly renowned; one author describes them as 'mellow 

 and over-running with juice of incomparable flavour.' By 

 the Brazilians they are considered inferior only to those of 

 Pernambuco. During the height of the season they are 

 brought in boatloads across the bay from the mainland and 

 heaped up in large [liles at the waterside or in the markets. 



The jak of the .Malayans (Artocarpus inleyra, 

 (Thumb.) L. f.), here known as Jaca (Jack fruit), which, 

 like the mango, was introduced by the Portuguese in 

 the early days, is not only eaten and appreciated by 

 the lower classes but when abundant is utilized as 

 stock food. Cattle appear to be especially fond of it. The 

 dried pulp, candied, wrapped in tinfoil, and packed in boxes 

 holding about a pound, has recently been put on the market. 

 The frutade pao, or breadfruit (Artocarpus communis, L.), is 

 not as common as the Jaca, or Jack fruit, but is grown in 

 many gardens. 



Of annonaceous fruits there are several of which the 

 most important is the fruta de conde [Antiona sqiuimosa, L.), 

 so named, it is said, because of its having been introduced 

 about the end of the seventeenth century by the Conde 

 (Count) de Miranda. The fruits grown here are of large size 

 and excellent quality. A rare species, Annona salznianni, 

 A. DC, usually known under the name of araticum, was seen 

 in several gardens near Cabullo and Retiro. The fruits are 

 about the size of those of the Custard-apple {A. rtticulatn., L.), 

 with white, rather insipid flesh. They are occassionally sold 

 in the market. 



A number of other important fruits are grown or occur 

 wild in the region about Bahia. These are described some- 

 what in detail, since they deserve to be called more particul- 

 arly to the attention of American Horticulturists. 



THE GRUMIXAMA. 



Among the cultivated myrtaceous fruits the grumixama 

 orgrumichama(£'M(/<;)u':t dombeyi, (Spreng ) .Skeels); Eauenia 

 hrasiliensis, Lam., is one of the most interesting. It is 

 si:imetimes called the 'cherry of Brazil', a term which not 

 inaptly describes its appearance and taste. The tree, 20 to 

 2.3 feet in height, is shapely and attractive in appearance, 

 with ovate-elliptical, glossy, deep-green leaves 2 to 3 

 inches in length. The small white flowers are followed 

 by pendent frait, round or slightly flattened, about J-inch 

 in diameter, glossy, deep crimson in colour, crowned 

 at the apex by the persistent green sepals. The thin, 

 delicate skin incloses a soft, melting pulp of mild and 

 agreeable flavour, strikingly suggestive of a Bigarreau cherry. 

 The seeds are rounded or hemispherical when only one or two 

 are present; sometimes there are three or more , in which case 

 the size is reduced and they become angular. 



The rapidity with which the fruits develop is surprising; 

 within a month from the time of flowering they have reached 

 maturity and are falling to the ground. Tavares states 

 that the trees even of the same variety, do not at all ripen 

 their fruit at the same time, some blooming much later than 

 others and thus extending the season from November to 

 February. Three varieties are distinguished, the difference 

 being in the colour of the pul[); in one in its dark red, in 

 another vermilion, and in the third white. All three are 

 said to be of equally good quality. 



The grumixama is much more common in southern 

 Brazil, particularly in the States of Panama and Santa 

 Catharina, than it is at Bahia. Little attention is paid to 

 its culture, but it is said to prefer a deep and fertile soil. 

 Its propagation is entirely by seed, the trees coming into 

 bearing at four or five years of age. 



The fruit is usually eaten while fresh, but it is well 

 adapted to the preparation of various sorts of jams and 

 preserves, in the manufacture of which the Brazilians are 

 unusually adept. 



(From United States Department of Agriculture, 

 Bulletin No. 445-) 



