Search results
Results from the WOW.Com Content Network
Oxalis pes-caprae, commonly known as African wood-sorrel, Bermuda buttercup, Bermuda sorrel, buttercup oxalis, Cape sorrel, English weed, goat's-foot, sourgrass, soursob or soursop; Afrikaans: suring; Arabic: hommayda (حميضة), [2] is a species of tristylous yellow-flowering plant in the wood sorrel family Oxalidaceae.
Soursop (also called graviola, guyabano, and in Latin America guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. [ 4 ] [ 5 ] It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. [ 5 ]
Annona senegalensis, commonly known as African custard-apple, [3] wild custard apple, wild soursop, abo ibobo (Yoruba language), [4] sunkungo (Mandinka language), and dorgot (Wolof language) [5] is a species of flowering plant in the custard apple family, Annonaceae.
The Annonaceae are a family of flowering plants consisting of trees, shrubs, or rarely lianas [3] commonly known as the custard apple family [4] [3] or soursop family. With 108 accepted genera and about 2400 known species, [ 5 ] it is the largest family in the Magnoliales .
Annona montana, the mountain soursop, is a tree and its edible fruit in the Annonaceae family native to Central America, the Amazon, and islands in the Caribbean. It has fibrous fruits. [ 4 ] A. montana may be used as a rootstock for cultivated Annonas .
Oxalis pes-caprae – Bermuda-buttercup, African wood-sorrel, Bermuda sorrel, buttercup oxalis, Cape sorrel, English weed, soursob, "goat's-foot", "sourgrass", soursop (not to be confused with the fruit of that name) Oxalis priceae – tufted yellow-sorrel; Oxalis pulchella; Oxalis purpurea L. – purple wood-sorrel
In Tanzania it is called stafeli dogo ("mini soursop"). In Brazil, the atemoya became popular and in 2011, around 1,200 hectares of atemoya were cultivated in Brazil. [2] In Taiwan, the cultivating area of atemoya was 2,856.46 hectares in 2020, and Taitung County was the major place of cultivating (2,815.19 hectares). [3]
Tadeusz Lewicki: West African Food in the Middle Ages: According to Arabic Sources, Cambridge University Press, 2009, ISBN 978-0521102025; Joséphine N'Diaye Haas: Cuisine Sénégalaise, L'Harmattan. Saurelle Diop: Cuisine sénégalaise d’hier et d’aujourd’hui; Youssou N'Dour: La Cuisine de ma mère, Minerva, 2004 ISBN 2830707486