Search results
Results from the WOW.Com Content Network
The pulp is yellow when ripe and sweet. In the center of the fruit is a large pit, or stone, which is inedible. The flavor of a S. purpurea fruit is said to be similar to a plum, sweet with a bit of an acidic aftertaste. S. purpurea fruit is available in the fall and winter months. S. purpurea fruit are rich in vitamin C and carbohydrates. They ...
They are commonly named hog plums, Spanish plums, Ciruelas in Cuba, libas in Bikol and in some cases golden apples for their brightly colored fruit which resemble an apple or small plum at a casual glance. They are only distantly related to apple and plum trees, however. A more unequivocal common name is mombins. Spondias dulcis, fruit, section ...
Among the English-speaking Caribbean islands it is known as yellow mombin [7] or hog plum. In Jamaica it is also called Spanish plum, gully plum or coolie plum. In Suriname the fruit is called Mope. In Brazil, the fruit is known by several different names, such as cajá, taperebá and ambaló. In Peru, it is known as uvos or mango ciruelo.
However, it is most commonly used for its fruit. The fruit may be eaten raw; the flesh is crunchy and a little sour. According to Boning (2006): "The fruit is best when fully colored, but still somewhat crunchy. At this stage, it has a pineapple-mango flavor. The flesh is golden in color, very juicy, vaguely sweet, but with a hint of tart acidity."
For premium support please call: 800-290-4726 more ways to reach us
Plum is used as a food plant by the larvae of some Lepidoptera, including November moth, willow beauty and short-cloaked moth. [22] The taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam-making or other recipes. Plum juice can be fermented into plum wine.
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
They are known for being sweet and full of flavour. The fruit is primarily used in fruit preserves and dessert pies, [1] and its juice is commonly fermented for wine or distilled into plum brandy. Some 90% of mirabelle plums grown commercially are made into either jam (70%) or eau de vie (20%). [citation needed]