CUBAN FRUITS. 
„cmpiied from “A Study of Cuban Fruits,” by the U. S. Department of Agriculture, 
and Consular report on “Commerce and Industries of Cuba,” by U. S. Consul- 
General Steinhart. 
Aguacate (Alligator Pear). —This is one of the most popular fruits in 
the Antilles; it is pear-shaped, green or purple, and often weighs two 
pounds. On account of the pulp being firm and marrow-like, it is also 
known as vegetable marrow or midshipman’s butter. A very good oil 
for soap comes from its seed. The tree is an evergreen about 25 or 30 
feet high. 
Banana (Platano).— There are many varieties of this fruit, which 
takes the place of bread in all country families, being eaten raw or 
cooked in many different ways. 
Cashew (Maranon).— -The cashew is a small, oddly-shaped, yellow 
and red fruit, 2 or 3 inches long, and from 1^2 to 2 inches across the bot¬ 
tom, decreasing gradually in diameter toward the top, where it is half an 
inch narrower. The seed is small, grayish brown, and kidney-shaped, and 
is found on the outside of the fruit, at its lower extremity. This seed is 
poisonous until roasted, when it is eaten with great relish. The meat 
'•Cs'embles that of roasted chestnuts, but contains more oil. The pulp is 
of a dull yellow color, tough, and very juicy, with an acid astringent flavor 
and a marked, disagreeable odor. The fruit is not eaten raw, but is some¬ 
what used for preserving. 
Cocoanut. —This fruit grows in bunches of from 12 to 20 on a tree 
from 60 to 90 feet high. The nut when fresh contains nearly one quart 
of milk, which is very much esteemed by the natives for refreshment. 
The thick rind or husk surrounding the nut is used in making cordage, 
matting, brushes, bags, etc. The valuable oil obtained from the nut is 
too well known to need description. 
Custard Apple (Chirimoya). —The custard apple, known in Cuba as 
the chirimoya, varies from a light green to a reddish brown in color, and 
is shaped like a strawberry, being somewhat broader than it is long. It has 
a thick skin, black seeds, and a pulp very similar to that of the sweet-sop 
in appearance and flavor. The fruit is eaten raw. 
Figs (Higos).—F igs of all kinds grow luxuriantly. 
Granadilla.— This fruit grows on the vine which bears the passion 
flower. The fruit is generally as large as a child’s head. It is much liked 
by the natives, who use it in making refreshments and desserts. The 
meat is glutinous and contains many small seeds. 
Grapefruit (Toronja).— This is a popular fruit in Cuba. It has a 
mild, pleasant flavor, and is quite different from the acid, bitter fruit to 
which Americans are accustomed. It retails in Havana at about 2^4 cents 
apiece. 
Guava (Guayaba).— There are several varieties of guava growing wild 
