PI. 228. 





GUATEMALAN JOCOTES, SPONDIAS MOMBIN. 



(Spondias purpurea. See S. P. I. No. 11007.) 



One of the commonest and most popular fruits of the Guatemalan 

 highlands. It is most abundant between the altitudes of 2,000 and 

 6,000 feet. There are many varieties, or more properly speaking, 

 seedling races. The three here shown are the best known: the 

 upper one is called jocote de corona, the one in the center jocote 

 amarilla, and the lower one jocote largo. The jocote de corona is 

 by far the best of the three. Its color is an attractive yellow 

 and scarlet, and it has an aromatic, almost pungent flavor resem- 

 bling that of the cashew (Anacardium occidentale) . The jocote 

 amarilla is rather inferior in quality, but it is much used when 

 boiled. The jocote largo is very similar in character to jocote 

 amarilla, and both are deep orange yellow in color. The jocotes 

 are easily propagated by cuttings, and bear most profusely. 

 The large seed is 1 an undesirable feature, but superior varieties 

 are occasionally seen and merit vegetative propagation. (Photo- 

 graphed by Wilson Popenoe, Guatemala City, Guatemala, Octo- 

 ber 4, 1916; P16836FS.) 



