18 BULLETIN 445, U. S. DEPARTMENT OF AGRICULTURE. 
colonization. Fruit forms an important item in the diet of the 
people, and the abundance and variety offered in the markets are a 
constant surprise to visitors. 
With the exception of the orange and the pineapple, of which 
there are extensive commercial plantations, nearly all fruit trees are 
grown near the houses and in the gardens of the natives, either as 
single specimens or in small numbers, frequently crowded together 
without regard to order. Under such conditions the trees receive 
very little attention; yet their growth is usually vigorous and their 
appearance indicative of health. 
The Indian tamarind (ZYamarindus indica lL.) is common, the 
fruit being used principally for making a cooling drink. The 
carambola (Averrhoa carambola L.), another Indian fruit, is also 
cultivated, but it is not very common. Phyllanthus acida (U.) 
Skeels, known as groselha (“ gooseberry ”), is seen in many gardens. 
The avocado, locally called abacate (Persea americana Mill.), is one 
of the most popular of fruits during its season and is cultivated on 
a commercial scale, one grove alone containing nearly 800 trees. 
Budding or grafting is not practiced. Among the seedlings none 
was seen which appeared to be superior to those grown in Florida and 
the West Indies. The caja and the caja manga (Spondias lutea L. 
and S. cytherea Sonnerat) are seen occasionally at Bahia; both are 
used for making sherbets as well as eaten in the fresh state. The 
sapodilia, locally known as sapoti (Achras zapota L.), grows to large 
size and its fruit is highly esteemed. Two varieties are distinguished 
by the natives, one oval or elliptical and the other round. One or 
more species of Passifiora, known as maracujas, are occasionally seen, 
as is the jambo, or rose-apple (Caryophyllus jambos (a.) Stokes). 
_ The papaya (Carica papaya L.), known in Portuguese as mamfo, 
is esteemed as a breakfast fruit. Two forms are distinguished, a 
small, usually round or oblate type, Known simply as mama&o, and a 
large, elongated form known as mamfao da India. The latter is con- 
sidered much the better in quality and always brings a good price 
in the market. When the fruits are picked it is customary to make 
four or five shallow incisions through the skin from base to apex 
and then allow 24 hours or more for the milky juice to exude before 
the fruit is eaten. This tropical custom is said to improve the flavor 
of the flesh. Propagation is usually by seed, though in rare in- 
stances the mamio da India is said to be grown from cuttings in 
order to insure its coming true to type. 
The common guava of the Tropics (Psidium guajava L.), used 
principally for jelly making, is present in many of the gardens. The 
manufacture of jelly is carried on commercially, but not on so large 
a scale as in the State of Pernambuco, farther north. Several in- 
Al 
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