190 
THE STANDARD GUIDE. 
in all parts of Cuba. The guava is not eaten raw, but the finest jellies, 
pastes, etc., are made from it. 
Hicaco. —This is the fruit of a small shrub and is sometimes called the 
cocoa plum. It is small and round, varying from i to 3 inches in diameter, 
and averages about 8 grams (one-quarter ounce) in weight. The skin 
is thin and green in color, shading to red on one side. The surface is 
uneven, being covered with depressions which give it the shriveled appear¬ 
ance. The seed is large, weighing almost half as much as the fruit. 
Lima.- —The lima is somewhat like the lime with the flavor of the grape. 
Lime (Limoncillo).— The lime grows wild in all parts of Cuba and 
replaces the lemon entirely for domestic uses, making beverages, etc., as 
it is used without the curing which the lemon undergoes, and, either in the 
ripe or green state, it is on the market during all seasons of the year. 
Mamey de Santo Domingo.— This is a large light brown fruit, ranging 
from 3 to 10 inches in diameter, the larger sizes weighing upward of 700 
grams (1.5 pounds). It has a heavy stem and a small blossom navel. 
The skin is thick and fibrous, the outer surface being tough and covered 
with small dark brown spots. The pulp is dark yellow in color, firm, and 
very juicy. It has a sweet characteristic flavor and a pleasant aromatic 
odor. In the large fruits the seed measures 3 inches in diameter, and is 
dark brown, very rough and hard, and clings tenaciously to the pulp. In 
some respects the fruit resembles a very large clingstone peach. It is eaten 
raw, and is also highly esteemed for preserving. The “mamey en almibar” 
are slices of the fruit preserved in sugar syrup. The “mermelade de 
mamey” is a marmalade of the fruit. 
Mamey Colorado.— The fruit derives its local name from a very slight 
outward resemblance to the mammee (Mammea americand ). The two 
fruits, however, are in no way related, nor do they resemble each other 
internally. The mamey Colorado is chocolate brown in color, oval or round 
in shape, and averages 700 grams (1.5 pounds) in weight. The skin is 
thick and coarse in texture. The pulp varies in color from yellowish 
red to deep scarlet, and is slightly fibrous, firm, but mealy and not juicy. 
Being sweet with very little acid the flavor is insipid. It is eaten in a 
fresh state and also stewed with sugar. 
Mango.— The mango is the popular tropical fruit of the native Cuban. 
It grows in all parts of the island, on trees by the roadside and in orchards 
of highly prized cultivated fruit. The kinds that have been cultivated 
only slightly, appeal but little to the foreigner, being very fibrous and 
having a strong resinous flavor. Both of these objections are overcome 
in the well cultivated varieties, however, and very soon a taste is acquired 
for all. The fruit is heart-shaped, some being long and narrow, while 
others are broad and short, or almost round. The skin is like that of an 
apple, but thicker, and varies in color from green to yellow, always shading 
to red on one side. The pulp is not unlike that of a peach in texture ana 
