SOME LESS KNOWN FRUITS 313 



The "Tree Tomato" of Jamaica is another Solanum 

 .(S. betaceum), which is grown over much of the world for its 

 purpUsh-red fruit which, uncooked, and fully ripe is not un- 

 like a gooseberry, or, stewed with sugar, an apricot, though 

 more tart. It is used as is the tomato and is about the 

 same size though oval rather than rounding. 



The Cashew Apple or Nut (Anacardium occidentaie) 

 bears its seeds outside of the pulp and both parts are used 

 as food, the nut being roasted like chestnuts or used for 

 flavouring, in the making of chocolate or wine. It is said, 

 however, that care must be taken in roasting the kernel, 

 as from its thin covering a peculiar vapour rises which is 

 apt to affect the skin. The pulp or stalk of the fruit 

 proper is pleasantly tart and varies in both colour and 

 size radically. 



The red fruit of the Akee Tree, the Cupania sapida, is 

 not considered quite safe to eat uncooked, but cooked, 

 stewed, or otherwise prepared, is both palatable and 

 wholesome. 



The Mangrove, or Rhisophora, one of the bour-glass-like 

 guardians of the seashore in the tropics, has an edible fruit, 

 sweet and pleasant in flavour, which may be varied in 

 preparation ; and the juice, fermented, makes an acceptable 

 light wine. 



The Carambola {Averrhoa carambola) is also sometimes 

 called the Coromandel Gooseberry in India. It is curiottsly 

 formed, with five distinct ribs or angles; has a thin, smooth 

 coat, generally yellow in colour, and is about the size of a 

 duck-egg. The flavour ranges from sweet to acid so that 

 it is used variously, for desserts or preserves, cooked or not 

 as rendered necessary by its flavour. 



The Av^rhoa Bilimin, or Blimbling, is a similar fruit but 

 generally more acid» The leaves of both resemble those of 

 the sensitive plant in irritability. 



