478 CALIFORNIA FRUITS: HOW TO GROW THEM 



Mexico where it is common; according to some botanical authorities it is not 

 considered altogether wholesome, possessing narcotic properties. The pulp is 

 described as possessing a delicious, melting, peach-like taste. 



Mr. Taft reports the sapota as bearing well with him. The tree 

 is an exceedingly rapid grower, much after the habit of the walnut, 

 but evergreen. In August and September the peach-like fruit, 

 greenish yellow, with large seeds shaped like those of an orange, 

 matures well and is excellent, this being the normal season for 

 ripening. At other times fruit is often found, but is apt to be 

 worthless and even dangerous. As it will not ripen well off the 

 trees and must be quite soft when eaten, it will never be of much 

 market value. 



THE TREE TOMATO 



This plant (Cyphomandra bctacea) was brought to general notice 

 by Mr. Cammack of Whittier. It is a native of Central America 

 and is of shrubby habit, growing five or six feet high, with large, 

 shining leaves, often a foot long. The flowers are fragrant, of a 

 pale flesh color, with yellow stamens, and are followed by fruit the 

 shape and size of a duck's egg, at first of a purple tint, but gradually 

 assuming a warm, reddish color as it ripens. When ripe the fruit 

 may be used raw as a tomato is. If the skin is removed and the fruit 

 stewed with sugar, it has a slight sub-acid flavor which is very 

 refreshing. It makes a fine jelly. The plants bear the second year 

 from the seed and the fruit ripens continuously for several months. 

 The seeds should be started just as are those of the common tomato, 

 and the plants set out eight or ten feet apart. 



THE KAI APPLE 



This name is applied to the fruit of Aberia Caffra, a native of 

 Natal and Kaffaria, a tall shrub, yielding an edible fruit of a golden 

 yellow color, about an inch in diameter. It is commended as a 

 hedge plant, as it is densely clothed with strong dry spines. The 

 leaves are small and of a rich green hue. The fruit, which is pro- 

 duced freely in the warmer parts of the State, is chiefly used for 

 making preserves. 



OTHER FRUITS 



The foregoing enumeration does not include all the exotic fruits 

 which have found a place on California soil. There are many more, 

 some of which are demonstrating their fitness to add to the graces 

 or the gains of our horticultural life. The caricas, carissas, eugenias, 

 hovenia, etc., are all gaining places in California gardens. Even the 

 more strictly tropical mango, the monstera, sapodilla and the like 

 are claiming the attention of amateurs. 



