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Sapling. Phyllanthus acidus is an intermediary between a shrub and tree, reaching 2 to 9 m (6½ to 30 ft) high. [2] The tree's dense and bushy crown is composed of thickish, tough main branches, at the end of which are clusters of deciduous, greenish, 15-to-30-cm long branchlets.
The fruit is nearly spherical, light greenish–yellow, quite smooth and hard on appearance, with six vertical stripes or furrows. The fruit is up to 26 millimetres (1 in) in diameter, and, while the fruit of wild plants weigh approximately 5.5 grams (0.2 ounces), cultivated fruits average 28.4 g (1 oz) to 56 g (2 oz).
Averrhoa bilimbi (commonly known as bilimbi, cucumber tree, or tree sorrel [2]) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae.It is believed to be originally native to the Maluku Islands of Indonesia [citation needed] but has naturalized and is common throughout Southeast Asia.
Each fruit can have 10 to 12 flat light brown seeds about 5–15 mm (1 ⁄ 4 – 1 ⁄ 2 in) in width and enclosed in gelatinous aril. Once removed from the fruit, they lose viability within a few days. [7] [8] [9] Like the closely related bilimbi, there are two main types of carambola: the small sour (or tart) type and the larger sweet type.
Buttery shortbread, bright fruit filling, and a heart-shaped cutout make them perfect for gifting. Enjoy with tea or coffee for an extra cozy touch. Get the Recipe: ...
Karamay (also spelled Karamai) is a prefecture-level city in the north of the Xinjiang Uyghur Autonomous Region, People's Republic of China. It is surrounded on all sides by Tacheng Prefecture . The name of the city comes from the Uyghur language and means "black oil", referring to the oil fields near the city.
Graham, an Old English Sheepdog, competes in the Herding Group during the 149th Annual Westminster Kennel Club Dog Show at the Madison Square Garden in New York City, New York, U.S., February 10 ...
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo.