CH. VIlJ FRUITS AND VEGETABLES 93 



inordinately fond, the flavour being very good, and varying a 

 good deal from fruit to fruit. Wallace in his Malay Archipelago 

 says that it is worth a journey to the east to eat this fruit. 

 The objections of smell do not apply to the breadfruit (Arto- 

 carpus incisa), which is one of the staples of life in the coastal 

 districts of the equatorial regions, and which, when properly 

 cooked, is very good eating. There is a possibility that this 

 fruit would meet with favour in Europe. 



These fruits, providing a great deal of nutriment, are almost 

 "food products," but there are others eaten more for their 

 flavour, and some of these are very good, and would be worth 

 taking pains with, and introducing into the markets of the 

 north. Among the best of these is the mangosteen (Garcinia 

 Mangostana) ; the white fleshy coat of the seed of this is one 

 of the most delicately flavoured of fruits. The cherimoyer of 

 Peru (Anona Cherimolia) is also exquisitely flavoured, and the 

 other species of Anona, such as A. squamosa the sweet-sop or 

 sugar apple, A. muricata the sour-sop, A. reticulata the custard 

 apple, all of which are sometimes seen in European markets, 

 are also very pleasantly flavoured. Another tropical fruit 

 which is becoming popular in the north is the Aguacate, 

 Avocado, or Alligator pear (Persea gratissima), which occurs in 

 many varieties, especially in tropical America, of which it is a 

 native, and which makes an excellent salad with pepper and 

 vinegar. Yet another very good fruit, which is rather sub- 

 tropical than tropical, growing best at high elevation above the 

 sea, is the Passion fruit (Passiflora edulis), which can also be 

 cultivated in warm temperate climates. The fruits, scraped out 

 into a tumbler with the addition of a pinch of bicarbonate of 

 soda and some sugar, make a most refreshing drink. Another 

 very good fruit is the chiku or sapodilla (Achras Sapota), and 

 others worthy of mention are the guava (Psidium Guava), the 

 rozelle (Hibiscus Sabdariffa, used in jellies, etc.), the jambu 

 (species of Eugenia), the mountain papaw (Garica candamar- 

 censis), and the tree tomato (Cyphomandra betacea). And of 

 nuts may be specially mentioned the cashew (Anacardium 

 occidentale), which when roasted is perhaps the best of all nuts. 

 It is often known in the east as the coffin nail or promotion 



