Bui. 445, U. S. Dept. of Agriculture. 



Plate XXII. 



Flowers and Fruits of the ImbO (Spondias tuberosa). 



The thick yellow skin of the fruit incloses a juicy pulp of a subacid flavor, somewhat suggestive of a 

 sweet orange. The natives, in addition to eating quantities of the fresh fruit, make imbii jelly and 

 a famous Brazilian dish called imbuzada, prepared by mixing the juice of the imbu with boiled 

 sweet milk, sweetened to taste. This is a delightfully pleasant and refreshing drink, not altogether 

 unlike whipped clabber with sugar, except that it has a decidedly fruity flavor. Photographed at 

 Bahia, Brazil, December 15, 1913. (Natural size.) 



