walnut, while one very rare variety is said to be as large as a 
cocoanut. 
But even better than the finest mango, according to many 
connoisseurs of tropical fruits, are the mangosteen, durian and 
the litchi and its relatives. The mangosteen, for sheer beauty 
and temptability cannot be beaten. Were it not for profound 
authority, one would be forced to believe this fruit the “apple” 
that resulted in Adam’s fall. Though externally a beautiful fruit, 
about the size of a small orange, with a smooth, brilliant reddish 
purple skin, its real beauty lies beneath its skin. You cut through 
this leathery covering, and a fruit composed of orange-like seg- 
ments, snow to ivory white in color comes in view. The cut skin 
surface is a delicate pink, studded with yellow droplets of juice. 
Where the segments come together, the flesh has a pale green 
translucency. Covering the segments is a delicate network of 
of fibers. The flesh is so delicate that it melts in your mouth 
“like fine ice cream”. In the words of one admirer, “the flavor 
is quite indescribably delicious, and resembles nothing you know 
of and yet reminds you, with a long after taste, of all sorts of 
creams and ices.” Another describes the taste as suggestive of 
grapes and peaches. This fruit is native to the East Indies, and 
unfortunately never reaches our markets, though it is said to re- 
tain its flavor twenty-five days after picking. 
Many nice people never eat onions and certain kinds of cheese 
because of their offensive odor. The five- to seven-pound fruit of 
the durian tree combines these two odors with that of turpentine 
and in addition is covered with sharp half-inch spines. Notwith- 
standing its armor and offensive odor, it is regarded as one of the 
tropics’ most prized possessions. “Eating durians is a sensation 
worth a voyage to the East” writes one devotee. “Resembling 
blanc-mange, delicious as the finest cream,” writes another. 
The litchi never reaches our markets in a fresh state, though 
in the orient and East Indies, this is the form in which it is com- 
monly eaten. In the dried form in which they reach us, they 
taste like a very fine prune, and are covered with a warty easily 
broken shell. Many varieties and several related species with 
similar fruit are known. When fresh, the fruit somewhat reminds 
one of bright crimson strawberries. The pulp is juicy, translucent 
white in color, and a pleasant bitter sweet in taste. 
The alligator pear or avocado is common in our markets and 
worth a trial by those who like salads. Cactus figs have been 
common fruits this season. Although native to America, the 
fruit is grown largely in Sicily and North Africa. Pomegranates 
need no introduction to those who came recently from Europe. 
The sprightly acid flavor is very refreshing and the bright red 
color of the pulp adds to their tempting qualities. 
Sapodillas are chocolate brown fruits of fair flavor about the 
size of an apple. The spicy, slightly acid pulp of the red and 
yellow guavas are much better than guava jelly. Granadillas or 
the fruits of the passion vine are rather insipid, the pulp resem- 
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