Bul. 445, U. S. Dept. of Agriculture. PLATE XXII. 
PI4511FS 
FLOWERS AND FRUITS OF THE IMBU (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 imbu 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 fruityflavor. Photographed at 
Bahia, Brazil, December 15, 1913. (Natural size.) 
