70 The Philippine Journal of Science 1913 



Two types of melon are found in the market, the smooth 

 mottled one known as "melon" and the rough yellow surfaced 

 "melon-espanol". The latter has a much better flavor, but is less 

 used because of its higher cost. Neither form is equal to the 

 melon of temperate climates. 



WATERMELON 

 CITRULLUS VULGARIS Schrad. Plate VIII, fig. 2. 



The watermelon is too well known to require description or 

 comment. The Philippine product is small and of slightly in- 

 ferior flavor, depending upon the season. 



mabolo 



DIOSPYROS DISCOLOR Willd. Plate IX, fig. 1. MABOLO, Amaga, T. V.; 

 Talang, T. Pamp. 



A medium-sized tree with oblong coriaceous leaves, which are 

 green above, paler and pubescent beneath. Flowers small, axil- 

 lary. Fruit subglobose, up to 10 centimeters in diameter, red 

 to yellow or brown externally, and velvety, the pulp rather firm 

 with a strong odor. Seeds large, usually 5 or more in the center 

 of each fruit. Indigenous. 



The fruit has a peculiar fragrance resembling a perfume and 

 mealy pulp not unlike some varieties of apple. The taste is 

 sweet and appreciated by those who do not object to the odor. 

 Of slight importance as a food. 



DUHAT 



EUGENIA JAMBOLANA Lam. Plate IX, fig. 2. LuMBOY, Sp.; DUHAT, 

 T. V. Pamp. 



A medium-sized tree with elliptic, coriaceous, smooth leaves 

 and small flowers in short panicles. Fruit ellipsoid or oblong, 

 2 to 2.5 centimeters long, the pulp dark purple surrounding a 

 single oblong seed. Tropical Asia. 



The duhat is eaten in large quantities by the Filipinos, espe- 

 cially by the children with whom it is very popular. A tincture 

 made from the seed is employed to some extent as a cure for 

 diabetes mellitus, but no important constituent that would justify 

 its use has been isolated. The juice is a promising material from 

 which to make wine, as the color and flavor are satisfactory and 

 the fruit available in sufficient abundance. The fruit may be 

 made into jelly equal in color and flavor to that of the guava. 



TAMARIND 



TAMARINDUS INDICA L. Plate XVI, fig. 2. Tamarindo, Sp. Fil.; Sam- 

 paloc, T. Pamp.; Salamagui, II.; Sambag, V. 



A large tree with pinnate leaves, numerous small leaflets, 

 and rather small yellowish flowers. Fruit a fleshy, cylindric, 



