Stelechocarpus burahol - Kepel fruit

DESCRIPTION, ORIGIN AND DISTRIBUTION

Stelechocarpus burahol is closely related to such species as guanabana (soursop), Biriba (Rollinia deliciosa), Paw-Paw (Asimina triloba) and Ylang Ylang. Burahol (kepel fruit, or keppel apple) is a rare and endangered member of the Anonaceae family, originating in southeast Asia, more specifically Indonesia where, it is said, cultivation is unfortunately becoming less and less common. The tree has been introduced into Honduras and Florida. In Indonesia the fruit is the object of investigation for eventual use as a perfume.

The fruit is born on the trunk of the tree. They take a while to ripen. You know the fruit is ready to harvest when you peel away some skin with your nail and it is orange underneath (rather than green). I have found one mature, productive tree growing in Panama, where it seems to do very well. Despite this it is by no means commonly grown. Whenever I have the opportunity, I collect and propagate seed.

The tree grows up to 20 meters tall, with a straight trunk, brilliant foliage, spectacular bright pink leaves that flush out all at once over the entire tree.

Pinkish cream colored flowers bloom in abundance directly out of the truck and develop into fruits the size of a small orange. The fruit has a brown, leathery skin and contains numerous, l0ng, oval seeds in a creamy, light orange flesh.

USES AND ETHNOBOTANY

Kepel fruit is edible and of a very agreeable flavor, aromatic, with undertones of coconut. It is said that the consumption of this fruit will perfume ones excretions (such as urine or sweat) with the smell of violets.

The Kepel tree is considered to be one of the most beautiful of all tropical ornamental/fruit trees.

PROPAGATION AND CULTIVATION

Kepel fruit grows in a hot, humid climate and can be planted at sea level, up to 300 m. It is propagated from seed, which typically germinate quickly, but can take up to 12 months to develop the seedling shoot. The tree will begin to bear fruit in around eight years and produces year round.

I am curious if there has been any success grafting this species? Any comments to that effect would be greatly appreciated.

Medicinal and Ritualistic Uses of Chocolate in Mesoamerica

Here’s a recent, relatively brief but interesting and thorough article on the Medicinal and Ritualistic Uses of Chocolate in Mesoamerica.

For a more in-depth read on the subject, I’ll recommend this book: Chocolate in Mesoamerica: A cultural history of Cacao

Rollinia delisiosa - Biriba

Unripe Biriba fruit.

OVERVIEW

ORIGIN AND DISTRIBUTION

Biriba can be found growing in the wild in the islands of the Caribbean and in northern South America, now more commonly found in cultivation. It is most widely cultivated in the Brazilian state of Para.

Two small ripe fruit (photo above). Below, immature fruit on tree.

USES AND ETHNOBOTANY

The fruit is consumed raw. It’s sweet pulp has a very agreeable flavor; a somewhat mucilaginous, custard-like texture. Many Brazilians consider the Biriba to be the best tasting fruit of the Anonaceae family. I would consider that possibility myself. It is eaten fresh, out of hand, or in smoothies, sorbets and ice creams.

Reportedly, the seeds of Biriba can/are used for their insecticidal properties. Macerated seeds, soaked in water and strained, might hold potential for a good organic foliar insecticide and fungicide.

PROPAGATION AND CULTIVATION

Biriba is a medium size tree from the hot, humid tropics and grows best in areas with more than 1,250 mm of annual rainfall. The tree and fruit develop best in clay soils, deep, well drained and rich in organic matter.

The seedling Biriba tree begins to produce fruit around the third year of growth reaching maximum production in the eighth year. A single tree can produce around eighty fruits a year weighing between .4 and 1 kilo. Here in Panama it is one of the most productive fruit trees I have seen, however it is also very uncommon. Virtually unknown. I cannot recall when I have seen it in this area of Central America outside of private botanical collections.

When collecting seed for propagation, collect only the largest seeds from the largest fruits harvested from the most healthy and disease resistant trees.

Don’t eat seeds from Biriba or any other Anonaceous seeds, they may poison and possibly kill you.

Psychotria viridis - Chacruna

OVERVIEW

Psychotria viridis is a perennial shrub of the Rubiaceae family. In the Quechua languages it is called chacruna or chacrona. In Quechua, chaqruy is a verb meaning "to mix". P. viridis grows to a height of approximately 5 m (16 ft). Its branches span a diameter of about 2 m (6 ft 7 in)

ORIGIN AND DISTRIBUTION

Neotropics. Amazon basin, South America. 

USES AND ETHNOBOTANY

This species of Psychotria is used by indigenous peoples of western Amazonia, primarily as an additive in the preparation of a hallucinogenic drink ayahuasca, also called yage, employed for healing and divination. Although in some instances ayahuasca can be prepared in the absence of Psychotria, the addition of the plant greatly enhances the visionary effect of the brew due to the significant amounts of DMT present in its leaves. DMT, or N, N-dimethyltryptamine, is a tryptamine alkaloid.

Other plants with significant quantities of DMT include: Mimosa tenuiflora (=M. hostilis), Anadenanthera peregrina, Acaciapolyacantha, A. cornigera, A. maidenii, A. nubica, A. plebophylla, A. polyantha, A. senegal, A. simplicifolia), Calliandra spp., Desmodium spp. Mucuna pruriens (Fabaceae), Virola peruviana, V. elongata (=V. heiodora) Epenña, Yakeé (Myristicaceae); Banisteriopsos argentea, B. rusbyana (Malpighiaceae); Prestonia amazonica (Apocynaceae); Psychotria peoppigiana, adn P. psychotriaefolia (Rubiaceae); Arundo donax, Phalaris arundinacea, Phragmites austraiis (Poaceae) and Zanthoxylum spp (Rutaceae).

PROPAGATION

Psychotria viridis is hardy in USDA zone 10 or higher. The plant is fairly easy to propagate from seeds, stem cuttings, or leaf cuttings. Some resources state that the plant is extremely difficult to propagate from seed (as low as 1%!), but I have not found this to be the case. I would probably note that treating the seeds in their own fermenting fruit pulp can improve germination. 

The plant does, however, reproduce most readily from fresh leaf cuttings. I have looked for evidence of leaves dropping off the plant and self-propagating as such. I have noticed that some plants will produce seed heavily for a while, then the bulk of the shrub will slowly die off, sending up a few new shoots in succession from the base of the trunk. 

P. viridis leaf cutting propagation.

Chiranthodendron pentadactylon - Devil's Hand, Mācpalxōchitl, Canac

OVERVIEW

The Genus Chiranthrodendron comprises a single species, C. pentadactylon. The tree is called the Devil's, monkey's or Mexican hand tree or the hand-flower in English, the árbol de las manitas (tree of little hands) in Spanish, and mācpalxōchitl (palm flower) in Nahuatl, all on account of its distinctive red flowers, which resemble open human hands.Common names include Arbol de las Manitas (Spanish), and mācpalxōchitl (palm flower) in Nahuatl.

Chiranthodendron leaf.

Origin and distribution

The tree is most common in the subtropical highlands of Mexico, less commonly found in Guatemala. I propagated the seed and planted it in Northern California just north of San Francisco. The tree seems to thrive in the cloud-forest-like redwood covered hills. The tree gave a few flowers in its fourth year, a few more in the fifth, and now on its sixth year from seed it is close to 50 feet tall and flowering profusely in June.

USES AND ETHNOBOTANY

From what limited ethnobotanical information I can find: solutions containing the tree’s flowers are used as remedy for lower abdominal pain and to treat heart ailments. Similar solutions are used to reduce edema and serum cholesterol levels and are used as diuretics. The flowers can still be found sold in markets in Mexico and Guatemala, commonly referred to as “Manitas” or little hands.

It has also been documented that parts of the plant were used to flavor the traditional cacao beverage by the Aztecs in the 16th century.

Apparently the leaves are edible, and traditionally used to wrap tamales and cheese, said to impart a distinct flavor.

The lower saucer portion of the flower contains up to a few tablespoons of sweet syrup with a flavor reminiscent of burn caramell / sugar.

The bark can be used to make rope.

Chiranthodendron has a seedpod not dissimilar in form to the Starfruit. This pod is, however, extremely durable, making it challenging to extract seeds from an unopened pod.

Chiranthodendron mature seedpod.Note the star form.

The bizarre and highly photogenic Chiranthodendron flower.

Chiranthodendron pentadactylon flowers on the branch in a tree I propagated from seed six years ago.

Pseudobombax ellipticum - Shaving Brush Tree, Amapolla

OVERVIEW

Pseudobombax ellipticum, is a species of plant in the Bombacoideae subfamily of the Malvaceae family. known in English as Shaving Brush tree (in reference to the flower) is native to Mexico and Central America where it is referred to variously as Acoque, amapola, árbol de doncellas, árbol de señoritas, calinchuche, jilinsuche, matías, pilinsuchil, pumpo, shaving bush, shilo, shilo blanco, shilo colorado. I took these photos in Jalsico, Mexico where it is called Clavelina.

Mature trees grow to about 60 ft developing an engorged, bottle-shaped trunk.

USES

Uses include firewood and wood for carving handicrafts.

The attractive flowers are used to decorate homes and churches in Central America. In Central America, a highly intoxicating drink is made from the tree.

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Pseudobombax ellipticum trunk.

Hibiscus acetosella - Cranberry Hibiscus

Overview

Cranberry Hibiscus flower and leaf.

Cranberry hibiscus, also known as False Roselle, is a member of the large and diverse Malvaceae family with botanical relatives such as Baobab (Adansonia spp.), cotton, okra, cacao (Theobroma spp.) and Durian (Durio spp.) among many others. Hibiscus is the largest genera in the Malvaceae family with over 300 species.

Cranberry hibiscus has bright red edible leaves and is nematode and insect resistant and grows well in sandy soil. The leaves can be eaten raw and have a somewhat tangy yet agreeable flavor, similar to sorel. The pink blossoms can be blended with citrus juice and sugar to make a brightly colored beverage. I use cranberry hibiscus raw primarily in mixed salads. The leaves do contain oxalic acid, thus should not be consumed regularly in massive quantities.

Origin

Native to East and Central Africa.

Propagation

Cranberry hibiscus can be propagated from either seeds or cuttings. Seedling plants tend to live longer and be more productive. Seeds can be sown any time of year in the tropics, or in early spring in a greenhouse in cooler climates. Germination is typically fast. Germinated seedlings can be transplanted to individual pots, or directly into the field if protected during initial establishment. 

Annona muricata - Guanabana, Soursop

Guanabana fruit on a three year old tree.

Guanabana is a relatively  small, fast growing, evergreen tree, originally from tropical America. Today it is cultivated in tropical countries all around the world. The tree has a dense crown full of dark green, laurel-like leaves which have spicy sort of aroma when crushed. The tree has a high tolerance of alkaline soils and drought and is easily propagated from seed. A seedling will begin to produce fruit steadily within three years after planting.

The blooms are typical of the Annonaceae family with three fleshy, triangular petals that abort once the flower is pollinated. Flowers have an unpleasant odor that attracts flies and other insects. The fruits vary in shape and size, but are generally always longer than they are wide, and are covered with protuberances, soft, green prickles about ¼ an inch long and curved, they can grown up to eight pounds, probably more, and have a very fragrant and delicate, thin, white, fleshy, edible pulp embedded with hard black oval seeds.

The Guanabana is eaten raw, in juices, ice creams and blended drinks. It is also used to flavor sweets and jellies. Various medicinal properties are attributed to the fruit, the leaf and the bark. The fruit pulp is rich in vitamins B and C, and in phosphorous, and contains up to 12% sugar. This is a species adapted to hot areas and cannot be grown successfully above 1,000 meters. The tree requires protection from winds and prefers acidic soils, deep and rich in organic matter, although it can adapt to all kinds of soils as long as they provide good drainage.

In South East Asia the leaves are known for their sleep inducing properties, a tea is brewed with them or they are simply placed under the pillow. The fruit pulp is used to treat fever, diarrhoea and scurvy. Green fruit and seeds of most Annona species are known for their insecticidal properties.

Annona muricata cross section. 

Mangifera indica - Mango

Mangos, thought to be native of somewhere in South East Asia, have been in cultivation for well over four thousand years. Due to their ability to live in a variety of habitats, hundreds of cultivars have spread all throughout the tropical world. Some varieties even tolerate short winters and a light frost. Mangos are widely cultivated in tropical Africa, India, the PacificIslands, throughout tropical regions of Latin America, and in the warmer parts of Australia, California and Florida.  

Mangos vary greatly in fruit size, texture and quality, ranging from smaller than an apricot to five pound grafted varieties. Most mangos have a large seed covered in fiber. Superior Mango varieties are often considered to be those with less fiber and a smaller seed. Seedless varieties do exist as well as varieties with extremely small, thin seeds.  Although mangos can be found in a variety of tropical climates, in Panama they seem to thrive best in the dry tropical regions of the Pacific coast where there are two alternating wet and dry seasons. Often the origin of the Mango will determine its climate and soil preference, however, varieties adapted to the wet, humid tropics can be grafted onto a rootstalk from a dry adapted variety, and vice versa. Grafting mangos is beneficial for many reasons. A tree grown from seed can take twenty five years or more to bear fruit, and when it finally does, the quality of the fruit cannot be ensured. Additionally the seedling tree grows up to be an extremely large tree, with branches so high up it is often difficult to harvest all of the fruit. Grafted mango trees are dwarfed and will begin to bear fruit as early as two years after grafting. It can beneficial to remove the first flowers on a grafted tree so the tree can save its energy. Additionally, with grafted trees, one cultivar can be cloned onto a suitable rootstalk thus ensuring the quality of the fruit. Because grafted trees are dwarfs, they can be planted closer together and their branches can be trained laterally so as to enable easy harvest.

Mangos are related to both Poison Ivy (Rhus sp.) and Cashew. Some varieties have been reported to have highly irritant properties. The sap of some species has been reported to cause blistering of the skin and inflammation of the eyes. Breathing the smoke of burning leaves and branches or even standing under the canopy of some mango trees can cause irritation. Thus it is important, as always, to treat Mangos with moderation, and become familiar with unique characteristics of the many different varieties.

Anacardium occidentale - Cashew

OVERVIEW, ORIGIN AND DISTRIBUTION

The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple. It can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 m (20 ft), has proved more profitable, with earlier maturity and higher yields.

The species is originally native to northeastern Brazil. Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s. Major production of cashews occurs in Vietnam, Nigeria, India, and Ivory Coast.

The cashew nut, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and arms production, starting in World War II. The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.

Commercial growers in the 21st century cultivate cashews in warm, humid climates across the globe, with Vietnam, Nigeria, India, Brazil and Indonesia among the top producers of 23 cashew countries. Cashews are harvested by hand.

USES AND ETHNOBOTANY

Both the apple and the nut can be eaten. The apple is sweet, juicy and highly perishable. The quality and edibility of the apple varies from variety to variety. Although the apple can be eaten out of hand, it has a somewhat astringent quality and is best utilized in juice, wine, or preserves.

TOXICITY

Parts of the nut are highly toxic when raw and are typically treated with heat, either boiling or baking, before used for human consumption. The nut in itself is not toxic, but the double shell surrounding the nut contains a dermatogenic phenolic resin, urushiol, a powerful irritant also found in poison ivy, another member of the Anacardiaceae clan. A few word of advice: don’t try to shell the raw seed with your teeth. One should take the cautionary measure to process cashews (especially if baking) in a well ventilated area as it could prove hazardous to to breath accumulating fumes associated with baking the seeds.

PROPAGATION AND CULTIVATION

The Cashew is a relatively fast growing tree, suitable for pioneer and erosion control planting. Although the tree can reach heights of forty feet, they can begin fruiting at fifteen feet, within a few years of seed germination. Closely related to Mangifera sp., Cashew thrives in similar climates. Although it grows fast and has fairly prolific in fruit production in the humid tropic, it produces much more in a region with a marked dry season.

Cashew grows easily from seed. Seed can be washed, air dried and stored for up to a year, maybe more. It is beneficial to avoid transplanting the Cashew as it has a delicate taproot which can be easily upset. Best results are achieved by planting the seed directly in the ground, ideally above a large pit backfilled with organic compost.

When ripe, the seed (or nut) appears at the end of an engorged stalk, shaped like a pear, which is referred to as the Cashew Apple, or Maranoncriollo. The stalk swells fairly rapidly, in hot weather, when the cashew nut reaches maturity.

The cashew is very tolerant of poor soils and fairly resistant to wind and salt spray, thus is an excellent species to be cultivated in coastal areas. Due to its soil adaptability, shallow root system, fast growth rate, and useful fruit and nut production, the Cahsew is an good candidate as a pioneer species for agroforestry systems, interplanted at high densities with nitrogen fixing trees, especially in situation where erosion control and soil improvement is needed.When established the tree proves to be very drought tolerant, which can be trimmed as needed to accommodate for longer lived, superior tree crops.