454 MANUAL OF TROPICAL AND SUBTROPICAL FRUITS 



THE GENIPA 



(Genipa americana, L.) 



In parts of Brazil and in Porto Rico the genipa is a popular 

 fruit. Elsewhere it is of little importance. Outside of its 

 native area, which is considered to be northeastern South 

 America and the West Indies, it is indeed scarcely known. 



When well grown the tree is stately and handsome in appear- 

 ance. It reaches a height of 60 feet or more, and has a straight, 

 slender trunk branching 10 or 15 feet above the ground. The 

 leaves are oblong-obovate in form, entire or dentate, dark green 

 in color, and about a foot long. The flowers, which in Brazil 

 are produced in November, are small, and light yellow in color. 

 The fruits are the size of an orange, broadly oval to spherical 

 in form, and russet-brown. After being picked they are not 

 ready to be eaten until they have softened and are bordering 

 on decay. Beneath the membranous skin is a thin layer of 

 granular flesh, and within this a mass of soft brownish pulp in 

 which numerous small compressed seeds are embedded. The 

 flavor is characteristic and very pronounced ; it may be likened 

 to that of dried apples, but is stronger, and the aroma is more 

 penetrating. 



The genipa, known in Brazil as genipapo, in Porto Rico as 

 jagua, and in the British West Indies as genipap and mar- 

 malade-box, is eaten fresh, and used to prepare an alcoholic 

 beverage known as licor de genipapo. A refreshing drink 

 known as genipapada is also made from it, and, when green 

 it furnishes a dye used by some of the Brazilian Indians in 

 tattooing. 



In its climatic requirements the tree is tropical. It is not 

 known to have been grown in California or Florida, although 

 it might succeed in the southern part of the latter state. It 

 prefers a humid atmosphere and a deep rich loamy soil con- 

 taining plenty of moisture. Propagation is usually by seeds, 



