140 
FLORIDA STATE HORTICULTURAL SOCIETY. 
The Surinam! cherry is such a nice 
fruit—the tree and fruit are both beau¬ 
tiful. I hope that more people will plant 
them. Many prefer them to strawberries, 
and they are certainly much less trouble 
to grow. The Barbadoes cherry is said 
to be even superior to the Surinam cherry. 
No paper on tropical fruits should fail 
to speak of the pawpaw (Carica papaya). 
It is so delicious and so wholesome. 
The fondness for it grows upon one and 
it can be prepared in different ways for 
the table. If you are short of vegetables, 
a green papaw, stewed like squash and 
seasoned with salt, pepper and butter can 
not be told from squash. If you want 
an apple sauce, season it with lemon or 
lime juice and add sugar. When ripe the 
favorite way is to eat them from the 
shell like a cantaloupe, but strangers like 
them better peeled, cut in cubes and sea¬ 
soned with sugar and lime juice. 
The Cocoa plum grows wild on the 
beaches and when one can get them they 
make a splendid substitute for the north¬ 
ern May cherry, if lime juice and sugar 
are added after they are stewed in water. 
The guava is so well known that I have 
not spoken of it although it is a very in¬ 
teresting fruit to me. Time would fail me, 
were I to try to tell of all the interesting 
fruits that we have in south Florida, so 
I desist. 
Cocoanut Grove, Fla. 
