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The genus Pritchardia (family Arecaceae) consists of between 24 and 40 species of fan palms (subfamily Coryphoideae) found on tropical Pacific Ocean islands in Fiji, Samoa, Tonga, Tuamotus, and most diversely in Hawaii. [2] [3] The generic name honors William Thomas Pritchard (1829–1907), a British consul at Fiji. [4]
This palm is typically fairly small and slender, normally attaining 25 feet [4] or 8 meters [5] in height but has attained over 40 feet in some instances. [ citation needed ] Most plants maintain 5-7 fronds when young, gradually building up the crown as the palm ages, and sometimes reaches 10-12 fronds when mature.
Socratea exorrhiza, the walking palm or cashapona, is a palm native to rainforests in tropical Central and South America. It can grow to 25 metres in height, with a stem diameter of up to 16 cm, [1] but is more typically 15–20 m tall and 12 cm in diameter. [2] It has unusual stilt roots, the function of which has been debated.
The palm family, Arecaceae, is widespread in the Caribbean. Globally there are about 191 genera and 2339 species as reported in 2004 by Carlo Morici . [ 1 ] Their distribution is biased toward islands – 36% of genera and 52% of species are found only on islands, while 32% of genera and 6% of species are found only on continents.
Though Jamaican cuisine includes distinct dishes from the different cultures brought to the island, many Jamaican dishes are fusions of techniques, ingredients and traditions. A wide variety of seafood, tropical fruits, and meats are available.
Today, the palm, especially the coconut palm, is a symbol of a tropical island paradise. [39] Palms appear on the flags and seals of several places where they are native, including those of Malta, Haiti, Paraguay, Guam, Florida, Poland, Australia and South Carolina. The palm branch symbol is included in MUFI: βΈ™ (2E19, 'Palm Branch' in Unicode).
Astrocaryum standleyanum is a species of palm known by many common names, including chumba wumba, black palm, chonta, chontadura, coquillo, palma negra, [1] pejibaye de montaña, [2] güerre, güérregue, güinul, mocora, pucaishchi , [3] and chunga . [4]
Fresh tropical fruits [1] [6] Ladob is eaten either as a savory dish or as a dessert. The dessert version usually consists of ripe plantain and sweet potatoes (but may also include cassava, breadfruit or even corosol) boiled with coconut milk, sugar, nutmeg and vanilla in the form of a pod until the fruit is soft and the sauce is creamy. [7]