Exotic Fruit Plants

Though considered a rare fruit plant in India, Abiu has become a more common tropical fruit in India. It is native to the South American Amazon region. It loves in full sun but can manage in light shades too.

The fruiting season of Abiu is usually January/February; though, in some places, it can fruit as early as October.

Growing Abiu Plant

Abiu does well in hot and humid climates. It needs well-drained soil with slightly acidic to neutral pH. Once established, it is drought tolerant to some extent. However, ensure an adequate water supply at the time of fruiting.

Seedlings are generally used as the planting material. They are self-pollinated and do not require separate male and female plants, as the same plant produces them.

In the case of seedlings, fruiting starts in two to three years. Air-layering or graft plants may reduce this to one or two years. However, this period may be extended when the climatic conditions are less conducive.

Abiu responds well to pruning. Hence may be kept to manageable heights, say 10-12 feet. Accordingly, the spacing between plants may be from 12-15 feet, depending on the size one wishes to maintain. The canopy develops conically and may be kept round through pruning. Abiu can also be grown in large containers.

Abiu fruit description and taste

The Abiu is one of the best edible fruits in the Sapotaceae family. It has a sweet caramel flavour. They are delicious and beautiful to see with their bright yellow colour. The usual weight of the fruit is 250 to 400 gm. It contains a lot of calcium, phosphorus, vitamin A, and vitamin C. Abiu pulp is also used to flavour ice cream and to make a light breakfast with yoghurt.

The immature fruit has latex, but in matured fruit, it is seen only on the peel.

Achachairu or the Achacha as it is called sometimes, is native to the Amazon forests. It is commercially cultivated in Bolivia and Australia. Due to its evergreen and symmetric canopy, it is also used for landscaping.

Achachairu Fruit and Taste

The young fruit is green, which turns into an attractive orange colour as it matures. However, it takes a further two weeks to fully ripen, when it will turn reddish or a darker shade of orange.
When ripe, the oblong-shaped fruit has a thin peel that is easily removable. The white flesh inside is sweet, with a tinge of sourness to it. The flesh is easily separated from the seed. The fruit can remain edible for up to two weeks.

Growing Achachairu

In the initial years, the plant prefers light shade as it needs to be protected from the intense midday sun. Later, it thrives in full sun and grows with very little care. It is also tolerant of light shades. Light shade is preferred at places where the intensity of the heat is high, else it may burn the foliage.
It has a very strong root system. The canopy grows symmetrically in a pyramidal shape. Initial growth is slow. When planted in the ground, a spacing of 8 metres is recommended. However, it may be maintained as a small tree of 12 feet or less in height. In that case, it can manage with less spacing between the plants.
Achachairu is easy to grow, and very little care is needed once established. Achachairu prefers slightly acidic soil.
The plant takes a relatively long time to fruit, typically 6–7 years.
Achachairu can be grown in a large container of 100 to 150 litres.

Planting Material

Though grafted plants may yield more in a shorter period, seedlings from the seeds of mature plants give the best results in terms of yield and quality. It does not require separate male and female plants.

Alupag is native to Southeast Asia, commonly found in countries like the Philippines, Indonesia, and Malaysia. It grows well in tropical climates and is high in edible quality. 

Alupag fruit tastes similar to lychee and longan. It has semi-transparent flesh with a big black seed inside. Alupag fruits in bunches. Similar to the longan, the Alupag fruit has a thick outer skin that breaks easily by pressing with fingers.

Alupag do not require separate male and female plants for pollination.

When planted onto the ground, it may reach a height of 10 metres or taller but may be kept compact by pruning.

Bignay is an attractive tropical fruit plant, especially during the fruiting season. Its fruit and leaves have medicinal value. Bignay trees are drought-tolerant.

Bignay is natively found in the lower Himalayas, Southeast Asia, and especially the Philippines. It grows at an altitude of up to 1000 m.

Binay fruit taste and description

Bignay fruits are small in size, averaging less than one centimetre in diameter, and have a fairly uniform round-to-oval shape.

Ripe fruits are sweet, while unripe fruits have a mix of acidic, tart, and sour flavours. 

The bignay fruit clusters are often multi-colured as the berries of the same bunch ripe at different times. These hanging bunches of berries are quite attractive, with colours ranging from green to yellow, orange, and finally red.

The bignay fruit juice stains clothes, so one must be careful while handling this fruit.

Bignay can be frozen for several months.

Its tender leaves are used in salads or as a leafy vegetable.

Bignay is cooked with rice or other foods to add a sour taste.

The medicinal value of Bignay

The leaves of the bignay tree have medicinal value and are useful for treating skin disorders, syphilis, and snake bites.

Root and leaf extracts of the bignay plant are useful in treating indigestion, coughing, and stomachaches.

Growing Bignay

Bignay is not strictly tropical, as it can withstand cold climates.

Grafted plants are often used for propagation as there are male and female trees.

The plant grows to a height of 3 - 8m, but under certain conditions may grow as tall as 30 m in height.

They grow quite well in a container, too. A container of 100 litres or more gives the best results.

Bignay grows best in a soil of pH between 6 and 7. However, it can also grow in a slightly alkaline soil. Does well in full sun to light shade. 

The blackberry jam fruit is native to Columbia. The fruit has a hard shell with a sweet black pulp inside. It is not however related to the blackberry, which is a different fruit. 

Growing Blackberry Jam Plant

It is a small shrub that does not grow taller than 6 feet. It is ideal to grow in a container. A 10 to 20 liter pot would be sufficient.

The plant is drought-tolerant and can withstand cold winters as well. It prefers a slightly acidic, but well drained soil. Though the plant doesn't grow very tall, it develops a dense foliage. It can grow in either full sun or partial shade.

Blackberry Jam Plant can be easily maintained on a terrace or in a home garden.

 Fruit Description And Taste

The plant usually begins to bear fruit after two years.

The round fruit is just about an inch in diameter. It has a sweet, black-colored pulp inside. The fruit does not fall off after ripening. If it is not picked, it dries out on the plant.

Black sapote is an evergreen fruit plant that grows well in tropical and subtropical climates without much care. It is native to Central American countries, including Mexico and Guatemala.

Chikku (sapote) is not related to Black sapote. They belong to different botanical families.

Growing Black sapote

Black sapote requires plenty of water and needs full sun for proper fruiting. It can tolerate mildly acidic to mildly alkaline soils.

Occasional organic fertilisers would be sufficient. The plant grows without much care otherwise.

Black sapote does not usually become large trees. Expect a height of 6 to 8 metres on average. Rarely, it grows to a height of 15 metres or more. It grows slowly in the initial years, then speeds up.

Trees with only female flowers, or with both female and male flowers, bear fruit. In the former case, the presence of a male is needed.

Using grafted plants as the planting material can solve this problem. Grafted plants usually fruit in 2–3 years. Seedlings take 4-6 years to fruit.

It is possible to grow Black sapote in a container. Choose a container of 120 litres or more filled with a good container potting mix.

Black Sapote: Fruit description and taste

Black sapote fruit is mildly sweet. It is a rich source of vitamin C, calcium, and phosphorus. Unripened black sapote can be boiled and used as a vegetable.

Mature fruit will weigh about 500 g. The inside of the fruit looks like dark chocolate.

The fruit, until it reaches maturity, is green in colour. It is called black sapote because of the colour of the fruit pulp inside.

Black sapote is only to be consumed when fully ripe. This can easily be distinguished from the colour of the peel and the shape of the fruit.

When to pick the Black sapote fruit from the tree

When mature, the sepal will lift off from the fruit. At this point, it is ready for harvest. The fruit colour is still a fresh green.

The sepal will start becoming dry, and the outer colour of the fruit starts getting duller. When pressed with your fingers, the fruit feels soft.

However, it needs to be so soft that when kept on a table, the bottom should become flat. Wrinkles appear, and the fruit appears to be losing shape.

At this time, the fruit would have turned an olive green colour. The fruit at this stage appears overripe, but that is the right time to consume a black sapote. This may take 3–10 days from the time of harvest.

Harvesting the fruit before it ripens on the tree is recommended because the fruit may be eaten by birds. Also, the ripe fruits are soft and will fall and break all over.

Mature trees are very productive, bearing plenty of fruits.

Diabetes patients can consume this fruit as it has less sugar.

While consuming the fresh fruit is good, it is often mixed with other fruits or milk to make smoothies. Its taste blends very well with milk and with fruits like lime, orange, and pineapple.

The pulp can also be used for baking and making ice cream and pudding.

How to cut Black sapote

Lift off the top of the fruit. This should come off easily for a fully ripe fruit. Cut it in half with a knife. Scoop out the pulp using a spoon or a knife.

The Cempedak is native to Indonesia and Malaysia and is closely related to the jackfruit. It is a tropical fruit that grows best in direct sunlight. It is an exotic fruit often only found in specialty markets, but it is becoming more available in India.

Growing Cempedak

It requires fertile, well-drained soil. It is not drought-tolerant and can withstand temporary waterlogged conditions.

After the initial care, the Cempedak grows fast and without much care. Seedlings bear fruit in 3-5 years, whereas grafted plants bear fruit in 2–3 years.

Though not very common, Cempedak is also grown in large containers.

Cempedak Fruit Description and Taste

Cempedak or Chempedak fruit has a flavour reminiscent of strawberries, apricots, and almonds. Its shape is that of a small jackfruit, and it also weighs much less than a jackfruit, typically 1–5 kg. It has a thicker skin than most varieties of jackfruit. However, taste-wise, it is closer to durian than jackfruit.

The fruit can be eaten raw or cooked and has a meaty texture. Cempedak has a nutty flavour that is milder than Durian and can be enjoyed by those who are not fans of Durian. Roasted seeds are edible.

Cupuacu is native to the Amazon rain forests. The fruit is rich in antioxidants and is also good for the skin.

Cupuacu flowers in January. However, most Cupuacu flowers do not pollinate and die.

The Cupuacu tree is often compared with the cocoa tree because of their many similarities. The leaves start out pink and later turn green. However, unlike cocoa, fruiting happens on the branches.

Cupuacu is the national fruit of Brazil, which is also the world's largest producer of this fruit. 

Growing Cupuassu

Cupuassu prefers rich, loamy soil with a pH ranging from slightly acidic to neutral.

It grows to the size of a small tree (5–6 metres tall). It is shade-loving and doesn't require full, direct sun.

Plants start bearing fruit in 2–3 years. The Cupuacu tree may be pruned to keep the height manageable.

Harvesting Cupuacu

When on the tree, it is difficult to tell whether the fruit is ripe because no visible change happens to the fruit. When fully ripe, they fall to the ground. 

Cupuassu Fruit Taste And Description

The fruits are large in size and have a hard shell. When consumed raw, the fruit is sour in taste. Cupuassu may not taste like everyone's favourite fruit. It is often mixed with other fruits or used to make shakes, shakes, and ice creams, as well as for baking purposes.

The processed pulp of Cupuacu is popular in South American countries. The seed extracts are used for cooking and also used in the cosmetic industry.

Pouteria viridis, also known as the green sapote, is a fruit tree native to Central America and parts of South America, including countries like Honduras, Guatemala, and Costa Rica.

Common names: Green sapote, Red faisan

Growing Green Sapote

Pouteria viridis is a slow-growing tropical tree that prefers a warm, humid climate. It prefers well-drained soils with a high organic content, but it can grow in a variety of soil types. It needs full sun exposure to grow and bear fruit.

It usually grows into a 6–8 metre tree but can grow as tall as 20 metres. The tree has a dense, rounded crown. It is a low-maintenance tree that only requires occasional watering and fertilisation. 

Green sapote trees could be kept compact, say 3x3 metres, with pruning. Pruning also helps to maintain its shape and promote fruiting.

Green sapote starts flowering in 4–5 years. It takes about 10 months for the flowers to become mature fruit.

Green Sapote Fruit Description And Taste

Green Sapote is a close relative of Mamey Sapote, but whereas Mamey Sapote has brown skin, Green Sapote has green skin. 

The fruit of Pouteria viridis is a green or yellowish-brown berry-like fruit with a thin, smooth skin. The flesh is creamy and sweet, with a flavour that is similar to a custard apple or a ripe banana. 

When it starts to ripen, the skin colour turns orangish. The inside of it becomes the colour of red papaya.

The fruit can vary in size from small to medium, and it contains several large seeds.

The green sapote is eaten fresh and used for juices, jams, and ice cream. 

Grumichama is native to coastal areas of southeast Brazil. It belongs to the Myrtaceae family and is hence related to Pitomba and Jabuticaba.

Growing Grumichama

Grumichama is a slow-growing tree with shiny, attractive foliage and a distinctive shape. It could then be used as an ornamental plant in landscaping.

The tree can reach a height of 30 feet and has an upright growth habit. It prefers a warm, humid climate with well-draining, organic-rich soil. The tree requires full sunlight to thrive but can manage with liht shade too. It must be watered on a regular basis.

Grumichama prefers neutral or slightly acidic soil.

Grumichama is generally thought to be low-maintenance, and pruning is rarely required. It can, however, be grown in a container with regular pruning to keep its size manageable. The tree matures and starts bearing fruit in about 4 years. The grumichama fruit 30 days after flowering.

Grumichama fruit description and taste

Grumichama fruit is a small, round berry about the size of a cherry. Grumichama, has a plum-like flavour. It has thin, dark purple skin and juicy, sweet, and slightly tart flesh.

It contains a variety of nutrients, including calcium, phosphorus, and vitamin C, despite its small size. Antioxidants are abundant in the skin.

The fruit is frequently used in jams, jellies, and other desserts, but it can also be eaten raw.

Grumichama, though called a cherry, is not a cherry belonging to the Prunus genus, despite the similar appearance of the fruit.

Keledang, or Artocarpus lanceifolius, is a Southeast Asian fruit. It is natively found in Thailand, the Malay Peninsula, Sumatra, Bangka, Lingga, and the Riau Islands. Keledang resembles Jackfruit in it's appearance, but much smaller. 

Anjili or Wild jack found in India resemble very closely to Keledang. However, Keledang is sweeter, and the pulp has an attractive reddish color.

They are large, evergreen trees that can grow to be 35 metres tall. The main trunk diameter of a fully grown Keledang can have a diameter of up to 3 feet.

The bud varieties used for homestead planting are however much smaller and can be maintained compact.

Keledang trees are common in lowland tropical rain forests and hills up to 600 m in altitude. The edible fruit is occasionally collected from the wild for local consumption and is also sold in local markets.

In general, species in this genus prefer a deep, well-drained soil; young plants need some shade, but they need increasing light levels as they mature. The plant is found in the wild on a range of soils, from sandy to clay.

Like other members of the Artocarpus genus like the Jackfruit tree and Anjili, Keledang is well-known for its high-quality timber.

Lipote for the Philippines is like jamun for India.

Lipote produces bunches of oblong-shaped fruits measuring about 2.5 cm in diameter. The fruits have an acidic, tasty flavor and are deep maroon to black in color. Flavor-wise, they are similar to jamun. Lipote fruits can be eaten raw or made into jellies, jams, or used for making wine.

The longan, botanically Dimocarpus longan, is also known as the dragon eye, because of its translucent pulp and the single seed inside. It is a tropical fruit native to Southeast Asia and parts of China. It has a sweet flavor and a thin leathery shell that ranges in color from yellow-brown to dark brown.

There are several varieties of Dimocarpus longan, each with their own unique taste and skin color.

From its thin, leathery shell to its various varieties and colors, the Dimocarpus longan is an exotic treat that can be found in warmer climates around the world.

The ideal soil pH should be between 5.5 and 6.5 and should be rich in organic matter with good drainage.

Longan fruit description

The thin leathery shell houses a juicy and sweet translucent white flesh, which has one large seed in the center. When ripe, the fruit is easily plucked from the tree, making it simple to harvest.

In addition to its delectable taste, Dimocarpus longan also offers many nutritional benefits and health considerations. This exotic fruit is high in minerals such as potassium and calcium, vitamins including A, B1, B2, and C, and dietary fiber.

Nutritional value of longan fruit

Longan fruits can be eaten fresh or preserved for later use by boiling them with sugar syrup or drying them into chips or dried fruit slices or flakes as snacks or ingredients for desserts.

It also contains dietary fiber that helps promote digestion health, as well as some antioxidants that may help reduce oxidative stress caused by free radicals in our bodies. 

Macadamia integrifolia, also known as smooth-shell macadamia, is a species of tree in the Proteaceae family, primarily grown for their nutritious nuts. It's native to the east coast of Australia, but is also cultivated in other parts of the world, such as Hawaii, South Africa and Central and South America.

Though the Europeans were where using Macadamia nuts from the 18th century, it was not widely cultivated until the 20th century. Today they're a popular crop in many parts of the world and are often considered a luxury nut due to their high price.

Common names: Macadamia nut, Bush nut, Maroochi nut, Bauple nut, Queen of nuts

Growing Macadamia

Macadamia is a slow-growing evergreen tree that can grow up to 20 metres high, though usually it is about 10 metres. It prefers a subtropical climate with warm, humid summers and mild winters. It can be planted with a distance of 8 metres between trees.

Macadamia trees from seedlings mature in 7–10 years. However, trees from grafted plants mature early. They are slow-growing trees and need plenty of sunlight. Macadamia trees can be pruned to keep them small.

Pruning is necessary to control the size and shape of the tree and to promote healthy growth. Macadamia can be planted in containers but needs regular pruning and maintenance to reach a manageable size.

The tree needs regular watering, especially during the growing season.

Edible uses of Macadamia

The fruit of Macadamia integrifolia is a round or oval nut enclosed in a hard shell.

The nut has a diameter of about 2-3 cm and a light brown shell. The inner kernel of the nut is white and has a rich, creamy flavour. Macadamia nuts are used in many culinary applications, such as baking and cooking, and they're also a popular snack.

Macadamia nuts are high in healthy monounsaturated fats and contain a variety of vitamins and minerals, including magnesium, potassium, calcium, phosphorus, iron, and vitamin B6. Monosaturated fats helps to avoid heat diseases and also prevent diabetes. They're also a good source of fibre.

Macadamia nuts are highly valued for their nutritional and culinary uses.

Other uses

They have nice thick crown like foliage and are suitable as ornamental plants.

Mamey sapote trees are a great choice for those looking for a beautiful tree that produces delicious fruit.

Mammy sapote is widely grown in Latin America and in the United States, such as in Florida and Hawaii. The tree is very beautiful, growing up to 15 to 25 metres tall. However, grafted Mamey Sapote trees can be very short.

Growing Mamey Sapote

Tropical climates with well-drained loamy soils are ideal for growing Mamey Sapote.

It takes 3–4 years for grafted plants to mature. Because of the long gestation period from flowering to mature fruit, it is common for the tree to have flowers, mature fruits, and immature fruits all at the same time.

Harvesting Mamey Sapote

Lightly scratch the skin of the Mamey sapote, and it will reveal this reddish pink inside. The reddish pink tone is a sign that the fruit is ripe and ready to be picked, and you can let it ripen off the tree. This is a useful tip for anyone who is harvesting green sapote fruit.

Mamey sapote description and taste

Mamey sapote, when ripe, has a lovely reddish pink color inside, which is a little bit like papaya and very much like the green sapote to which it's closely related.

Mamey sapote fruits are high in vitamins and minerals. It has leaves that can grow up to 1 foot long and are clustered at the tips of the branches. It blooms in the form of axillary racemes.

After two years of flowering, the fruits mature. It takes five to six days for the fruit to ripen.

The fruits can be eaten raw or added to ice cream, pudding, and fruit salads. The Mamey sapote tree also serves as an ornamental tree.

Matoa, botanically Pometia pinnata, is a fruit tree that is native to the Pacific Islands, including Fiji, Samoa, Tonga, Papua New Guinea, Indonesia, and Malaysia.

Matoa is known for its sweet and juicy fruit, which is very similar to the rambutan.

Common names: Matoa, Fiji longan, island lychee

Growing Matoa

The tree can grow up to 20 meters tall and has a spreading canopy that can extend up to 40 feet wide. It prefers well-drained soil and grows well in tropical and subtropical climates.The tree requires full sun exposure to produce fruit.

Allow a spacing of around 30 feet while planting matoa. Pruning can be done to shape the tree and remove any dead or diseased branches.

Though it can grow into a very big tree, it may be pruned to keep the size manageable.

Matoa is a fast-growing tree and can reach maturity within 3-4 years of planting. Seedlings are usually the planting material.

Fruit description

The matoa fruit is a small, round, fleshy fruit with a single seed inside. The Matoa fruit has a hard shell. The skin of the fruit is thin and leathery and is typically red or yellow when ripe. It is similar in appearance to the lychee.

The flesh is sweet and juicy, and it does not stick to the seed. It has a flavor that is similar to a combination of lychee and pineapple and is often compared to that of rambutan.

The fruit is commonly eaten fresh. It has various health benefits, including improving digestion and treating skin conditions.

Matoa is a good source of vitamin C and dietary fiber. It also contains various antioxidants.

The seeds are also edible. However, it is eaten cooked or roasted and not raw.

Other uses

Matoa is an important timber tree in the Pacific Islands and is used for construction, furniture, and boat-building. Matoa trees are also used for making veneers.

Jaboticaba, or Plinia cauliflora, is a fruit tree native to Brazil and other parts of South America. Though the fruit looks somewhat similar to grapes, it has a distinct taste

Common names:  Jabuticaba, Jaboticaba, Brazilian grape tree, black grape tree

Growing Jaboticaba

Jaboticaba is a slow-growing, evergreen tree that can reach up to 40 feet (12 metres) in height in the wild, although it is usually grown at smaller heights in cultivation. It prefers a humid tropical climate and can tolerate a wide range of soils, including sandy, loamy, and clay soils. The plant requires regular watering and prefers well-drained soil with a pH range of 5.5 to 6.5.

The tree is known for its unusual growth habit, producing fruit directly on the trunk and large branches, which gives it a distinct appearance. The tree can be pruned to maintain its shape and size, but excessive pruning may reduce fruit production.

Jaboticaba requires full sun and also plenty of water. Though it does best in slightly acidic soils, it can tolerate a pH between 5.5 to 7.5. It grows slowly during the initial years and depending on the variety fruiting starts in 3-12 years. However, with layering, late-maturing varieties fruits in as less as 3-4 years.

Jaboticaba is suitable for growing in containers, provided they are large enough to accommodate the tree's size and root system. It is recommended to plant it at a distance of 18 to 20 feet from other trees.

Jaboticaba Fruit Description And Taste

Jabuticaba is round or oval-shaped, dark purple to black in colour, and typically measures about 1 to 1.5 inches (2.5 to 4 cm) in diameter. The skin is thin and delicate, and the pulp is white or pink, with a sweet, grape-like flavour. 

Jabuticaba fruit is highly perishable and has a short shelf life. Eat Jaboticaba fresh or process it soon after harvesting. It is used to make jelly, jam, and wine.

The fruit is also rich in vitamin C, iron, and calcium, and has been used for its anti-inflammatory and anti-cancer properties.

It's tree bark and leaves are used to treat a variety of ailments, including respiratory problems and diabetes.

Gooseberry, commonly known as gooseberry or European gooseberry, is a fruit-bearing deciduous shrub native to Europe, the Caucasus,  western Asia and northern Africa. In India it's sometimes called red amla or red nellikka. It belongs to the Grossulariaceae family.

The gooseberry takes its name from the old English word 'goosegog", which means "goose egg".

Gooseberry bushes produce edible fruit and are grown both commercially and domestically. The gooseberry is a spreading shrub that grows up to 1.5 metres high and wide. The spines stand out singly or in two- or three-branched clusters from the bases of the short stolons or lateral leaf shoots.

Growing Gooseberries

To grow gooseberries, it's recommended to plant them 1-1.5 metres apart in well-drained soil enriched with compost or manure. It's recommended to prune gooseberry bushes to maintain their shape and encourage fruiting. Gooseberries are suitable for growing in containers, but they need frequent watering and may need more fertiliser to maintain their growth.

It prefers cool to temperate climates and well-drained soil. It can grow in full sun to partial shade and needs moderate watering.

Gooseberry - Fruit description and taste

The gooseberry fruit is round to oval, 1to 2 centimetres in diameter and can be green, yellow or red. The fruit has a sour and tangy flavour and is often used for jams, jellies, cakes and other baked goods.

Wild gooseberries are smaller than the cultivated berries. The flavour of these berries ranges from tart to sweet. In fact, they taste better than the cultivated varieties. 

Nutritional Content:

Gooseberries are rich in vitamin C, antioxidants and fibre. It also has anti-inflammatory and anti-cancer properties.

The gooseberry contains proteins, carbohydrates, organic acids, phenolic compounds, minerals, vitamins and fats.

Gooseberries are best suited for cultivation in cooler climates and are commonly grown in the Himalayan region of India and in some parts of Himachal Pradesh, Jammu & Kashmir and Uttarakhand.

Velvet persimmon, botanically Diospyros blancoi (syn. Diospyros discolor), is a species of  the Ebenaceae family, known in English as the velvet apple".

The velvet apple is native to the Philippines, where it's called mabolo, meaning hairy. The skin has a velvety texture, hence the name velvet apple.

It's a tropical fruit tree that grows well in India.

The edible fruits are highly prized in some areas but are unknown in most of the world.

The tree is known for its dense evergreen foliage and round crown that can grow up to 15 metres tall. It thrives in warm and humid climates and prefers well-drained soil and full sun.

Common name: Velvet apple, Velvet persimmon, Mabolo, Kamagong, Butter fruit

Growing velvet apple

When you plant a velvet apple, you should keep a distance of 8 to 10 metres. The tree needs minimal pruning, but it'll benefit from light pruning to remove dead or damaged branches. The plant has a strong root system.

The velvet apple tree needs regular watering, especially during the first growth phase. Once it has established itself, it can tolerate some drought. The tree is relatively low-maintenance, but it benefits from periodic fertilization with vermicompost or any other balanced fertilizer.

Velvet apple fruit description

The fruit of Diospyros blancoi is a spherical berry 5 to 8 centimetres in diameter. The skin is fluffy and velvety and has a greenish-brown or dark brown colour. The 'flesh is white, soft and juicy, with a sweet and aromatic taste. The fruit is usually eaten fresh or used in desserts, jams and jellies. The fruit is also used in traditional medicine to treat digestive problems and as a general health tonic.

The velvet apple is a good source of fibre, vitamin C and potassium. It also contains antioxidants and has anti-inflammatory properties.

Other uses of the velvet apple tree

The tree is prized for its durable and hard wood, which is used for furniture, carvings and other woodworking projects.

The 'velvety skin of the fruit is so soft that it has been compared to the skin of a peach'.

The velvet apple is a popular ornamental plant valued for its attractive foliage and fruit. The tree is an important part of the traditional medicine of many Southeast Asian countries.

White Sapote, or Casimiroa edulis, is a beloved fruit tree that produces soft, juicy fruits with creamy flesh that look like apples. It can be used to make jam, jellies, and other preserves. Contrary to its name, it is not a member of the Sapotaceae family but belongs to the citrus family.

The white sapote plant is largely disease-free. It may be grown as an ornamental indoor plant in large containers. However, in this condition, fruiting may not happen.

Fruit description and taste

The fruit of this tree ranges in colour from yellow to green and is round or oblate in shape with a thin skin covering some gritty particles inside. It has an enjoyable flavour with subtle hints of lemon and can be consumed fresh or frozen.

The fruit peel colour varies from greenish-yellow to golden yellow. The inside flesh is whitish in colour and sweet in taste. A fully grown tree produces more than a hundred kilograms of fruit annually.

Seedlings start bearing fruit in 7–8 years. White Sapote has multiple fruiting seasons in a year. A single fruit could weigh as much as 700 grams, but is often much smaller.

White Sapote ripen into juicy, soft and tasty treats with a mild sweetness. They can be enjoyed straight from the tree as is, made into jams and jellies, or preserved in oil for long-lasting freshness.

Fruits can be enjoyed sliced and consumed, frozen, or pressed for juice. Pressing the fruit releases its pleasant, slightly acidic, apricot-like flavour.

Ideal Climate Conditions

White sapote is grown in the tropical and subtropical regions of the world.

For optimal fruit cultivation, the fruit should be grown in full sun on moist, rich soil with a pH between 5.5 and 7.5. However, it will thrive in most soil types provided that it's well drained.

Soil and Growing Tips

Ideal soil should be rich in humus and organic matter, well-drained but not excessively, free of weeds, and with adequate moisture. Furthermore, providing enough fertilizer at regular intervals, particularly during the fruiting season, will be beneficial.

This slow-growing ornamental tree can reach heights of 20–30 feet and widths equally as impressive. It thrives in both poor soils and sun or shade conditions alike.

Caution

Do not consume White sapote seeds as they are toxic.