UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460 

OFFICE OF CHEMICAL SAFETY AND 

POLLUTION PREVENTION

MEMORANDUM

DATE: March 1, 2013

SUBJECT: Crop Grouping – Part X: Analysis of the USDA IR-4 Petition to Amend the Crop 

Group Regulation 40 CFR § 180.41 (c) (25) and Commodity Definitions [40 CFR 

180.1 (g)] Related to the Proposed Crop Group 23 Tropical and Subtropical Fruit 

– Edible Peel.

PC Code: NA DP Barcode: NA

Decision No.: NA Registration No.: NA

Petition No.: NA Regulatory Action: Crop Grouping 

Regulation

Risk Assessment Type: None Case No.: NA

TXR No.: NA CAS No.: NA

MRID No.: 482971-01 40 CFR: 180.41 (c) (25) and 180.1 (g)

FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

THROUGH: Donna Davis and Donald Wilbur, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

Registration Division (7505P)

cc: IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie Carpenter, Van Starner 
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ACTION REQUESTED:

William P. Barney, Crop Grouping Project Coordinator, and Kathryn Homa, Assistant 

Coordinator, USDA Interregional Research Project No. 4 (IR-4), State Agricultural Experiment 

Station, Rutgers University has submitted a petition (November 16, 2010) on behalf of the IR-4 

Project, and the Tropical Fruits Workgroup of the International Crop Grouping Consulting 

Committee (ICGCC) to establish a new Crop Group (40 CFR § 180.41) Crop Group 23, Tropical 

and Subtropical Fruit – Edible Peel Group, and propose addition of Commodity Definitions 40 

CFR 180.1 (g). 

The above-mentioned Tropical and Subtropical fruit crop group petition requested the 

following five proposals:

1. Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edible 

Peel”.

2. Add the following 108 commodities to this new crop group:

1. Açaí, Euterpe oleracea Mart., (Arecaceae (alt. Palmae))

2. Acerola, Malpighia emarginata DC., (Malpighiaceae)

3. African plum, Vitex doniana Sweet, (Lamiaceae (alt. Labiatae) (also placed in Verbenaceae))

4. Agritos, Berberis trifoliolata Moric., (Berberidaceae)

5. Almondette, Buchanania lanzan Spreng., (Anacardiaceae)

6. Ambarella, Spondias dulcis Sol. ex Parkinson, (Anacardiaceae)

7. Apak palm, Brahea dulcis (Kunth) Mart., (Arecaceae (alt. Palmae))

8. Appleberry, Billardiera scandens Sm., (Pittosporaceae)

9. Arazá, Eugenia stipitata McVaugh, (Myrtaceae)

10. Arbutus Berry, Arbutus unedo L., (Ericaceae)

11. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo, (Caricaceae)

12. Bacaba palm, Oenocarpus bacaba Mart., (Arecaceae (alt. Palmae))

13. Bacaba-de-leque, Oenocarpus distichus Mart., (Arecaceae (alt. Palmae))

14. Bayberry, Red, Morella rubra Lour., (Myricaceae)

15. Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in Euphorbiaceae, 

Stilaginaceae))

16. Bilimbi, Averrhoa bilimbi L., (Oxalidaceae (also placed in Averrhoaceae))

17. Breadnut, Brosimum alicastrum Sw., (Moraceae)

18. Cabeluda, Plinia glomerata (O. Berg) Amshoff, (Myrtaceae)

19. Cajou (pseudofruit), Anacardium giganteum Hance ex Engl., (Anacardiaceae)

20. Cambucá, Marlierea edulis Nied., (Myrtaceae)

21. Carandas-plum, Carissa edulis Vahl, (Apocynaceae)

22. Carob, Ceratonia siliqua L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae))

23. Cashew (pseudofruit), Anacardium occidentale L., (Anacardiaceae)

24. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae)

25. Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae)

26. Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk., (Myrtaceae)
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27. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev, (Burseraceae)

28. Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae)

29. Chirauli-nut, Buchanania latifolia Roxb., (Anacardiaceae)

30. Ciruela verde, Bunchosia armeniaca (Cav.) DC., (Malpighiaceae)

31. Cocoplum, Chrysobalanus icaco L., (Chrysobalanaceae)

32. Date, Phoenix dactylifera L., (Arecaceae (alt. Palmae))

33. Davidson's plum, Davidsonia pruriens F. Muell., (Cunoniaceae (also placed in Davidsoniaceae))

34. Desert-date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also placed in Balanitaceae))

35. Doum palm coconut, Hyphaene thebaica (L.) Mart., (Arecaceae (alt. Palmae))

36. False sandalwood, Ximenia americana L., (Olacaceae)

37. Feijoa, Acca sellowiana (O. Berg) Burret, (Myrtaceae)

38. Fig, Ficus carica L., (Moraceae)

39. Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae)

40. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb., (Salicaceae (also placed in 

Flacourtiaceae))

41. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae (also placed in 

Flacourtiaceae))

42. Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed in Euphorbiaceae))

43. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae (also placed in 

Euphorbiaceae))

44. Governor's plum, Flacourtia indica (Burm. F.) Merr., (Salicaceae (also placed in Flacourtiaceae))

45. Grumichama, Eugenia brasiliensis Lam, (Myrtaceae)

46. Guabiroba, Campomanesia xanthocarpa O. Berg, (Myrtaceae)

47. Guava, Psidium guajava L., (Myrtaceae) [Includes by crop definition: 

48. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg, (Myrtaceae)

49. Guava, Brazilian, Psidium guineense Sw., (Myrtaceae)

50. Guava, Cattley, Psidium cattleianum Sabine, (Myrtaceae)

51. Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.), (Myrtaceae)

52. Guava, Para, Psidium acutangulum DC., (Myrtaceae)

53. Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum, (Myrtaceae)

54. Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg, (Myrtaceae)

55. Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg., 

(Myrtaceae)

56. Guayabillo, (Psidium sartorianum (O. Berg) Nied.)

57. Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae)

58. Imbé, Garcinia livingstonei T. Anderson, (Clusiaceae (alt. Guttiferae))

59. Imbu, Spondias tuberosa Arruda ex Kost., (Anacardiaceae)

60. Indian-plum, Flacourtia jangomas (Lour.). (basionym), (Salicaceae (also placed in Flacourtiaceae))

61. Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, (Myrtaceae)

62. Jamaica-cherry, Muntingia calabura L., (Muntingiaceae, ((also placed in Elaeocarpaceae, Tiliaceae))

63. Jambolan, Syzygium cumini (L.) Skeels, (Myrtaceae)

64. Jelly palm, Butia capitata (Mart.) Becc., (Arecaceae (alt. Palmae))

65. Jujube, Chinese, Ziziphus jujuba Mill., (Rhamnaceae)

66. Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae)

67. Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss, (Anacardiaceae)

68. Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, (Combretaceae)
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69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in 

Euphorbiaceae))

70. Karanda, Carissa carandas L., (Apocynaceae)

71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., (Moraceae)

72. Lemon aspen, Acronychia acidula F. Muell., (Rutaceae)

73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae)

74. Marian plum, Bouea macrophylla Griff., (Anacardiaceae)

75. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz, (Anacardiaceae)

76. Mombin, purple, Spondias purpurea L., (Anacardiaceae)

77. Mombin, yellow, Spondias mombin L., (Anacardiaceae)

78. Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae)

79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae)

80. Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae)

81. Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae)

82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae)

83. Noni, Morinda citrifolia L., (Rubiaceae)

84. Olive, Olea europaea L. subsp. europaea, (Oleaceae)

85. Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae)

86. Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae))

87. Peach palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt. Palmae))

88. Persimmon, black, Diospyros texana Scheele, (Ebenaceae)

89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae)

90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae)

91. Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed in Flacourtiaceae))

92. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae)

93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae)

94. Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae)

95. Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in Flacourtiaceae))

96. Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae)

98. Sentul, Sandoricum koetjape (Burm. F.) Merr., (Meliaceae)

99. Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg, (Myrtaceae)

100. Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae)

101. Starfruit, Averrhoa carambola L., (Oxalidaceae (also placed in Averrhoaceae))

102. Surinam cherry, Eugenia uniflora L., (Myrtaceae)

103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae))

104. Uvalha, Eugenia pyriformis Cambess., (Myrtaceae)

105. Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae)

106. Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae)

107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae)

108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, (Myrtaceae).

And cultivars, varieties and/or hybrids of these.”

3. Recommend the following four commodities: Olive, fig, guava, and date to be representative 

commodities for the new crop group.
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4. Add the following three tropical and subtropical crop subgroups:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup -

Proposed Representative Crop: Olive

There are fifty-seven commodities proposed for this subgroup and include:

Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry; Bayberry, Red; 

Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon olive; Cherry-of-theRio-Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; 

False sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; 

Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry; Guava, 

Brazilian; Guava, Costa Rican; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry; 

Jambolan; Jujube, Chinese; Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; 

Mombin, yellow; Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba; Plum-ofMartinique; Rukam; Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water pear; 

Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel 

Subgroup - Proposed Representative Crops: Fig and Guava.

There are forty two commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Cajou (pseudofruit); Cambucá; Carob; Cashew 

(pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; Guava, 

Cattley, Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; 

Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; 

Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, 

Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup -

Proposed Representative Crop: Date

There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; 

Patauá; Peach palm.

5. Add Commodity Definition [40 CFR 180.1 (g)] for Guava?

A new crop definition is proposed for guava that includes many of the closely related 

genus (Psidium), species and varieties. The following is a proposed crop definition for Tropical 

and Subtropical Fruit, Edible Peel:
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A B

Guava 

(Psidium guajava L.)

Guava (Psidium guajava L.); Guava, Para (Psidium acutangulum DC.); 

Guava, Brazilian (Psidium guineense Sw.); Guava, cattley (Psidium 

cattleianum Sabine); Guava, Costa Rican (Psidium friedrichsthalianum 

(O. Berg) Nied.); Guava, purple strawberry (Psidium cattleianum Sabine 

var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. 

littorale (Raddi) Fosberg); Guava, yellow strawberry; (Psidium 

cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo 

(Psidium sartorianum (O. Berg) Nied.)

BACKGROUND:

The Tropical and subtropical fruit, edible peel proposal was initiated at the USDA/IR-4 

Crop Grouping Symposium in Washington, DC, October 2002. This workgroup was Chaired by 

Michael Braverman (IR-4) and Co-Chaired by Jonathan Crane (University of Florida), Edith 

Lurvey (IR-4), Nancy Dodd (EPA), Will Donovan (EPA), and Maria Rodriguez (EPA). 

This new crop group was further discussed and developed within the Tropical Fruit, 

Edible Peel Workgroup of the International Crop Grouping Consulting Committee (ICGCC), 

which consisted of 62 U.S. crop or regulatory experts from agriculture commodity groups, 

universities, agrichemical industry, IR-4 Project, USDA, EPA, and also 33 international crop or 

regulatory experts representing over 30 countries. 

An important aspect of developing this new crop group is the harmonization effort with 

the Codex Crop Classification of Foods and Animal Feeds. The Codex classification system is 

currently under revision also with many proposed tropical and subtropical fruit additions. The 

IR-4/EPA Crop Grouping Working Group and the ICGCC are collaborating with the revision of 

the Codex crop classification. In the current Codex Crop Classification of Foods and Animal 

Feeds, Assorted Tropical and Subtropical Fruits – Edible peel are included in Group 005 and 

classified in Type 01 Fruits. The IR-4/ICGCC submission was forwarded to the Codex

Electronic Working Group for the revision of the Codex Classification of Foods and Animal 

Feeds. This submission also includes many of the recently proposed additions of tropical fruits, 

edible peel to the Codex classification. The inclusion of tropical fruits with edible peels will 

ultimately benefit US growers in exporting commodities that would have Codex MRL’s 

established based on a harmonized tropical and subtropical fruits, edible peel crop group. 

Fruits that will be processed primarily into juice, jams, jelly or wine were also included in 

the edible peel crop group since it was assumed that pesticide residues could contaminate the 

commodity during processing. Examples include (1) açaí, which is soaked in water to soften the 

outer shell; (2) arazá, which is rarely eaten raw due to its acidity and is mostly prepared into a 

juice or jelly; (3) red bayberry, which has a knobby surface and is prepared into juice, sweets, 

jam and wine; (4) bilimbi, which is extremely acidic/sour and is usually not eaten raw, but is 

soaked and boiled to make jam, jelly and beverages and (5) patauá, which is soaked before it is 

eaten to soften the pulp. 
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Palm commodities are proposed to be classified in a separate subgroup based on the 

botanical similarity of trees in the family Arecaceae (alt. Palmae). Generally, trees within the 

palm family contain a tall, unbranched stem that can reach 80 meters in height, a rosette of 

leathery, evergreen palmate (fan-like) to pinnate (feather-like) spirally arranged leaves that 

measure several meters long, spike or branched inflorescences, and berry or drupe fruit. In most 

palms, fruit is produced in clusters that hang from the tree. Because fruit is produced in clusters 

that are partially exposed to the elements and fruit is located considerably higher on palm trees 

than other tropical and subtropical fruits, similar use patterns of pesticide applications are 

expected to occur and similar residue patterns can be expected within the palm group. 

Some proposed tropical fruits with an edible peel (abrico-da-praia, bacupari, bacupari-docampo, cambuci, curriola, guabiju, jacaratia, jua, mama-cadela, marmelada, per-do-cerrado, 

Puerto Rican guava and sorva) were rejected from consideration from the crop group either 

because there was not enough information available to properly classify them into crop groups 

and subgroups or they are still rarely cultivated.

Tables 27, 28, 29, and 30 of this analysis, compare the existing U.S., and Codex 

tolerances established on Tropical and Subtropical Fruits with an edible peel. Most of the 

proposed additions to the Codex Classification have been included in the U.S. proposed new 

crop group. The majority of these tolerances are U.S. tolerances and it should be noted that over 

half of the U.S. tolerances are tolerances for those commodities that are included in the guava 

edible peel crop definition as follows: 

General 

commodity 

Specific Commodities Included in 

Definition Comments 

Guava Guava, feijoa, jaboticaba, wax jambu, 

starfruit, passionfruit, acerola

Primarily edible peel; note/peel rarely 

contaminates Passiflora spp. during juicing

The proposed representative crop for subgroup 23A (small fruits, edible peel) is olive and 

olive has the majority of tolerances compared to other proposed member crops, acerola and wax 

jambu. The same trend follows for the proposed representative crops for subgroup 23B (medium 

to large fruit) with the majority of tolerances listed for fig and guava compared to ambarella, 

feijoa, jaboticaba and persimmon. The only tolerances listed for subgroup 23C are for date, the 

proposed representative commodity. 

Table 3 Tropical and Subtropical Fruit, Edible Peel Production in 2008 of this analysis 

(in separate report) shows the production (2008) of Tropical and Subtropical fruits, edible peel 

from the FAO (Food and Agriculture Organization of the United Nations) website. The world 

total hectares for carob, cashew fruit (called cashew apple), date, fig, guava, and olive are over 

17,737,858 hectares (ha) in 2008, and the total production of these fruits has grown to over 

62,762,678 metric tons in 2008 (FAO 2008). Note that the proposed representative crops for the 
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new US Tropical and Subtropical, edible peel crop group are all included in the data reported 

by the FAO. 

The proposed Tropical and Subtropical fruits, edible peel; crop group consists of a 

diverse group of plants from many plant families. Within this group, fruit size of tropical and 

subtropical fruits with edible peels ranged from the fruit of chirauli-nut fruit,(Buchanania 

latifolia Roxb.) with an diameter of 0.2 inches (0.5 cm) to the babaco fruit, (Vasconcellea x 

heilbornii (V. M. Badillo) V. M. Badillo) with a diameter of 8 inches (20.3 cm). In addition to 

size, the texture of tropical and subtropical fruit also varies from a thin smooth peel to a peel 

with fine hairs or pubescence. 

Many publications have documented the relationship between surface area and mass of a 

commodity (Maclachlan, D.J. and D. Hamilton, 2010; B.D. Ripley, G.M. Ritcey, R. Harris, M.A. 

Denomme, L. Lissemore, 2003; F. Matsumura, G.M. Boush, T. Misato, eds., 1972; and B. 

Schneider, 2002). In general, the smaller the fruit, the larger the ratio of surface area to weight 

becomes. For example, pesticide deposits on grapes can be expected to be about 3X the 

pesticide deposit on apples due to the higher surface area per unit weight (Bates, 1990). Nonbell 

peppers are also often cited as an example. Because of their size, they normally have a higher 

residue than bell peppers with the same good agricultural practices (GAP) and are likely to drive 

a tolerance or MRL for peppers. There is also indication that surface area/mass ratio plays a 

more important role on pesticide deposits than pubescence/serration present on surfaces 

(Sundaram, 1991). 

To classify Tropical and Subtropical fruits into groups (edible versus inedible peel) and 

subgroups, Excel spreadsheets were developed to be able to sort commodities with common 

characteristics. These spreadsheets include information regarding the common name, scientific 

name, taxonomic family name, production in the US, fruit shape, maximum radius (cm) and 

maximum height (cm) from the literature, calculated volume, calculated surface area, surface 

area to mass (volume) ratio, texture description and peel texture. These spreadsheets allowed the 

sorting of commodities into small versus medium to large fruit and smooth peel versus a rough 

or hairy peel. Fruits described in the literature as small fruit generally had a surface area/mass 

(volume) ratio of >1.5:1; so this criteria was used to separate small versus medium to large fruit 

(surface area/mass (volume) ratio of ≤1.5:1). 

Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and 

peel texture resulted in subgroups that could not be supported by an appropriate representative 

commodity (lack of production in the U.S.), so this scheme was rejected. However, sorting the 

commodities into fruit size (small versus medium to large fruit) based on the surface area to mass 

(volume) ratio, with the addition of a cactus and palm subgroup resulted in the proposed crop 

grouping scheme.

Based on above background and the input from the International Crop Grouping 

Consulting Committee (ICGCC), IR-4 and the ICGCC propose that the Tropical and Subtropical 

Fruits, Edible Peel be established as a new crop group with three subgroups: (1) Subgroup 23A -
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Tropical and Subtropical, Small Fruits, Edible Peel; (2) Subgroup 23B - Tropical and 

Subtropical, Medium to Large Fruits, Edible Peel Subgroup, and (3) Subgroup 23C - Tropical 

and Subtropical Palm Fruits, Edible Peel Subgroup. 

Selection of representative commodities are based on a representative commodity that is 

most likely to: (1) contain the highest residues; (2) be major in terms of production and/or 

consumption and (3) similar in morphology, growth habit, pest problems and edible portion to 

the related commodities within a group or subgroup. Based on these criteria, one representative 

commodity is proposed (olive) for Subgroup 23A; two representative commodities (fig and 

guava) are proposed for Subgroup 23B and one representative commodity (date) is proposed for 

Subgroup 23C. 

HED RECOMMENDATIONS:

Each of the IR-4 proposals and HED recommendations will be discussed below, followed 

by a series of other recommendations on terminology, database development, and harmonization 

with Codex. The EPA would like to commend the valuable and high quality input of the 

ICGCC, all its members, and the Committee Chairperson Bill Barney, USDA IR-4, and Kathryn 

Homa, Assistant Coordinator, USDA IR-4 for her research and high quality and comprehensive 

monographs that were used to develop the IR-4 proposal. We also want to commend Dr. YuenShaung Ng, Biologist, HED, Andrew Ertman, Sidney Jackson, and Laura Nollen, Biologists, RD, 

EPA for their input and development of various databases in this report and Dr. Paul Schwartz, 

USDA, Office of Minor Use Pesticides for his advice, peer review, and research office location.

IR-4 Proposals 1 and 2:

1. “Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edible 

Peel”.

and

2.”Add the following 108 commodities to this new crop group”:

1. Açaí, Euterpe oleracea Mart., (Arecaceae (alt. Palmae))

2. Acerola, Malpighia emarginata DC., (Malpighiaceae)

3. African plum, Vitex doniana Sweet, (Lamiaceae (alt. Labiatae) (also placed in Verbenaceae))

4. Agritos, Berberis trifoliolata Moric., (Berberidaceae)

5. Almondette, Buchanania lanzan Spreng., (Anacardiaceae)

6. Ambarella, Spondias dulcis Sol. ex Parkinson, (Anacardiaceae)

7. Apak palm, Brahea dulcis (Kunth) Mart., (Arecaceae (alt. Palmae))

8. Appleberry, Billardiera scandens Sm., (Pittosporaceae)

9. Arazá, Eugenia stipitata McVaugh, (Myrtaceae)

10. Arbutus Berry, Arbutus unedo L., (Ericaceae)
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11. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo, (Caricaceae)

12. Bacaba palm, Oenocarpus bacaba Mart., (Arecaceae (alt. Palmae))

13. Bacaba-de-leque, Oenocarpus distichus Mart., (Arecaceae (alt. Palmae))

14. Bayberry, Red, Morella rubra Lour., (Myricaceae)

15. Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in Euphorbiaceae, 

Stilaginaceae))

16. Bilimbi, Averrhoa bilimbi L., (Oxalidaceae (also placed in Averrhoaceae))

17. Breadnut, Brosimum alicastrum Sw., (Moraceae)

18. Cabeluda, Plinia glomerata (O. Berg) Amshoff, (Myrtaceae)

19. Cajou (pseudofruit), Anacardium giganteum Hance ex Engl., (Anacardiaceae)

20. Cambucá, Marlierea edulis Nied., (Myrtaceae)

21. Carandas-plum, Carissa edulis Vahl, (Apocynaceae)

22. Carob, Ceratonia siliqua L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae))

23. Cashew (pseudofruit), Anacardium occidentale L., (Anacardiaceae)

24. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae)

25. Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae)

26. Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk., (Myrtaceae)

27. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev, (Burseraceae)

28. Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae)

29. Chirauli-nut, Buchanania latifolia Roxb., (Anacardiaceae)

30. Ciruela verde, Bunchosia armeniaca (Cav.) DC., (Malpighiaceae)

31. Cocoplum, Chrysobalanus icaco L., (Chrysobalanaceae)

32. Date, Phoenix dactylifera L., (Arecaceae (alt. Palmae))

33. Davidson's plum, Davidsonia pruriens F. Muell., (Cunoniaceae (also placed in Davidsoniaceae))

34. Desert-date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also placed in Balanitaceae))

35. Doum palm coconut, Hyphaene thebaica (L.) Mart., (Arecaceae (alt. Palmae))

36. False sandalwood, Ximenia americana L., (Olacaceae)

37. Feijoa, Acca sellowiana (O. Berg) Burret, (Myrtaceae)

38. Fig, Ficus carica L., (Moraceae)

39. Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae)

40. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb., (Salicaceae (also placed in 

Flacourtiaceae))

41. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae (also placed in 

Flacourtiaceae))

42. Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed in Euphorbiaceae))

43. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae (also placed in 

Euphorbiaceae))

44. Governor's plum, Flacourtia indica (Burm. F.) Merr., (Salicaceae (also placed in Flacourtiaceae))

45. Grumichama, Eugenia brasiliensis Lam, (Myrtaceae)

46. Guabiroba, Campomanesia xanthocarpa O. Berg, (Myrtaceae)

47. Guava, Psidium guajava L., (Myrtaceae) [Includes by crop definition: 

48. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg, (Myrtaceae)

49. Guava, Brazilian, Psidium guineense Sw., (Myrtaceae)

50. Guava, Cattley, Psidium cattleianum Sabine, (Myrtaceae)

51. Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.), (Myrtaceae)

52. Guava, Para, Psidium acutangulum DC., (Myrtaceae)

53. Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum, (Myrtaceae)
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54. Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg, (Myrtaceae)

55. Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg., 

(Myrtaceae)

56. Guayabillo, (Psidium sartorianum (O. Berg) Nied.)

57. Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae)

58. Imbé, Garcinia livingstonei T. Anderson, (Clusiaceae (alt. Guttiferae))

59. Imbu, Spondias tuberosa Arruda ex Kost., (Anacardiaceae)

60. Indian-plum, Flacourtia jangomas (Lour.). (basionym), (Salicaceae (also placed in Flacourtiaceae))

61. Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, (Myrtaceae)

62. Jamaica-cherry, Muntingia calabura L., (Muntingiaceae, ((also placed in Elaeocarpaceae, Tiliaceae))

63. Jambolan, Syzygium cumini (L.) Skeels, (Myrtaceae)

64. Jelly palm, Butia capitata (Mart.) Becc., (Arecaceae (alt. Palmae))

65. Chinese, Ziziphus jujuba Mill., (Rhamnaceae)

66. Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae)

67. Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss, (Anacardiaceae)

68. Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, (Combretaceae)

69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in 

Euphorbiaceae))

70. Karanda, Carissa carandas L., (Apocynaceae)

71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., (Moraceae)

72. Lemon aspen, Acronychia acidula F. Muell., (Rutaceae)

73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae)

74. Marian plum, Bouea macrophylla Griff., (Anacardiaceae)

75. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz, (Anacardiaceae)

76. Mombin, purple, Spondias purpurea L., (Anacardiaceae)

77. Mombin, yellow, Spondias mombin L., (Anacardiaceae)

78. Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae)

79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae)

80. Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae)

81. Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae)

82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae)

83. Noni, Morinda citrifolia L., (Rubiaceae)

84. Olive, Olea europaea L. subsp. europaea, (Oleaceae)

85. Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae)

86. Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae))

87. Peach Palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt. Palmae))

88. Persimmon, black, Diospyros texana Scheele, (Ebenaceae)

89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae)

90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae)

91. Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed in Flacourtiaceae))

92. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae)

93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae)

94. Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae)

95. Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in Flacourtiaceae))

96. Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae)

98. Sentul, Sandoricum koetjape (Burm. F.) Merr., (Meliaceae)
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99. Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg, (Myrtaceae)

100. Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae)

101. Starfruit, Averrhoa carambola L., (Oxalidaceae (also placed in Averrhoaceae))

102. Surinam cherry, Eugenia uniflora L., (Myrtaceae)

103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae))

104. Uvalha, Eugenia pyriformis Cambess., (Myrtaceae)

105. Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae)

106. Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae)

107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae)

108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, (Myrtaceae).

And cultivars, varieties and/or hybrids of these.”

HED Recommendation for IR-4 Proposals 1 and 2:

We agree with the IR-4 scientific approach and logic used in developing this crop group 

and the three crop subgroups. Specifically the development of the proposed Tropical and 

Subtropical fruits, edible peel, crop group consists of a diverse group of plants from many plant 

families, with a wide range of fruit sizes with edible peel and in addition to size, the texture of 

tropical and subtropical fruit also varies from a thin smooth peel to a peel with fine hairs or 

pubescence. Sorting the commodities into fruit size (small versus medium to large fruit) based 

on the surface area to mass (volume) ratio, with the addition of a palm subgroup is a logical 

scheme.

Based on similarities in fruit size and having an edible peel, cultural practices, 

geographical distribution, lack of animal feed items, comparison of available established 

tolerances, and pest problems, and for international harmonization purposes, I recommend 

that ChemSAC concur to establish a new Tropical and Subtropical edible peel crop group 

with 107 commodities and three crop subgroups. Chinese jujube will not be included since 

it has become part of Crop group Stone Fruit Group 12-12 (see discussion below). Also an 

additional crop called Borojó (Borojoa patinoi Cuatrec.) that was submitted after IR-4 

submitted this petition, and additional tropical fruit called Borojó (Borojoa patinoi

Cuatrec.) was submitted by Panama as a crop to be included as an edible peel tropical 

fruit. 

Adding these commodities into a group will benefit the growers by enabling tools for 

crop protection. Some “minor orphan” tropical fruit commodities have become more popular in 

some countries and areas today than they were 10 years ago, such as the açaí and noni. Increased 

globalization of cooking in the United States has resulted in different fruits to be enjoyed 

worldwide. Some of these “minor” fruits have great potential to be grown on a larger scale in 

some areas in the future due to their unique nutritional and medicinal values. Being excluded 

from the crop groups, means that tolerances requested for these commodities would have to be 

established based on separate residue studies. A crop group regulation would benefit growers 

and consumers, save considerable taxpayer’s money on residue studies, save time for 
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government agencies on review of residue data and facilitate the establishment of import 

tolerances. 

IR-4 previously recommended adding jujube to the Stone fruit group, however, after 

analysis of this crop and with ChemSAC approval (July 10, 2009, Schneider, B., ChemSAC 

Review of the USDA IR-4 Crop Grouping Proposal and Analysis of the Stone Fruit Crop Group 

12, “it was recommended not to add jujube to the stone fruit crop group, but to add it to the 

proposed tropical fruit edible peel crop group”. However, based on review of a comment 

received from the Embassy of the Republic of Korea requesting that Chinese jujube (Ziziphus 

jujuba Mill.) be reconsidered as a member of Crop Group 12-12: Stone Fruit Group. Chinese 

jujube was originally included in the petition to the Agency as a proposed member of the revised 

stone fruit crop group (document ID No. EPA-HQ-OPP-2006-0766-0044). After reviewing the 

Korean data submitted with the comment and literature from the United States, EPA finds that 

Chinese jujube growth and cultural practices are similar to some stone fruits, such as cherries and 

small varieties of plums, and should therefore be similar to other stone fruit in terms of pesticide 

residue exposure. Chinese jujube is a traditional East Asian fruit crop mainly cultivated in 

temperate regions of China, Korea, Taiwan, and Japan. Chinese jujube has large leaf canopies 

shading the small sized fruits, and the fruit is botanically considered a stone fruit or “drupe.” 

The Chinese jujube is also deciduous; the crop loses its leaves in the fall and has a dormant 

period in the winter, similar to other members of Crop Group 12-12: Stone Fruit Group. 

Additionally, the flower to harvest time as well as the fruit shape, size, and smooth skin texture is 

similar to the plum. The Chinese jujube was introduced into the United States from China in 

1908, and it is widely distributed in the southern states as both an ornamental crop and potential 

minor food crop. With improved varieties of Chinese jujube being available to growers from 

commercial nurseries there has been recent research in cultivating the crop in the United States 

as a potential profitable minor crop. For these reasons, Chinese jujube became a member of 

Crop Group 12-12: Stone Fruit Group, and not a member of the proposed tropical and 

subtropical fruit – edible peel crop group. 

In addition, after IR-4 submitted this petition, and additional tropical fruit called Borojó

(Borojoa patinoi Cuatrec.) was submitted by Panama as a crop to be included as an edible peel 

tropical fruit. This crop is currently be produced on over 3,000 ha in South America and has 

been increasing in popularity. After reviewing information on this crop, I can recommend 

adding it to the commodities proposed for this crop group. Specific on this crop will be 

discussed in applicable sections of this analysis.

The following Table is a list of the proposed commodities and the scientific names of the 

108 commodities were also updated and are listed below. 

“HED Corrected Proposed Tropical and Subtropical Fruit – Edible Peel 23”.

Commodities

Açaí, Euterpe oleracea Mart.

Acerola, Malpighia emarginata DC.

African plum, Vitex doniana Sweet
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Commodities

Agritos, Berberis trifoliolata Moric.

Almondette, Buchanania lanzan Spreng.

Ambarella, Spondias dulcis Sol. ex Parkinson

Apak palm, Brahea dulcis (Kunth) Mart.

Appleberry, Billardiera scandens Sm.

Arazá, Eugenia stipitata McVaugh

Arbutus Berry, Arbutus unedo L.

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo

Bacaba palm, Oenocarpus bacaba Mart.

Bacaba-de-leque, Oenocarpus distichus Mart.

Bayberry, Red, Morella rubra Lour.

Bignay, Antidesma bunius (L.) Spreng.

Bilimbi, Averrhoa bilimbi L.

Borojó, Borojoa patinoi Cuatrec.

Breadnut, Brosimum alicastrum Sw.

Cabeluda, Plinia glomerata (O. Berg) Amshoff

Cajou, fruit, Anacardium giganteum Hance ex Engl.

Cambucá, Marlierea edulis Nied.

Carandas-plum, Carissa edulis Vahl

Carob, Ceratonia siliqua L.

Cashew apple, Anacardium occidentale L.

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard

Ceylon olive, Elaeocarpus serratus L.

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk.

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev

Chinese olive, white, Canarium album (Lour.) Raeusch.

Chirauli-nut, Buchanania latifolia Roxb.

Ciruela verde, Bunchosia armeniaca (Cav.) DC.

Cocoplum, Chrysobalanus icaco L.

Date, Phoenix dactylifera L.

Davidson's plum, Davidsonia pruriens F. Muell.

Desert-date, Balanites aegyptiacus (L.) Delile

Doum palm coconut, Hyphaene thebaica (L.) Mart.

False sandalwood, Ximenia americana L.

Feijoa, Acca sellowiana (O. Berg) Burret

Fig, Ficus carica L.

Fragrant Manjack, Cordia dichotoma G. Forst.

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb.

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb.

Gooseberry, Indian, Phyllanthus emblica L.

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels

Governor's plum, Flacourtia indica (Burm. F.) Merr.

Grumichama, Eugenia brasiliensis Lam

Guabiroba, Campomanesia xanthocarpa O. Berg

Guava, Psidium guajava L.

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg
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Commodities

Guava, Brazilian, Psidium guineense Sw.

Guava, Cattley, Psidium cattleianum Sabine

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.)

Guava, Para, Psidium acutangulum DC.

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. 

Deg.

Guayabillo, (Psidium sartorianum (O. Berg) Nied.

Illawarra plum, Podocarpus elatus R. Br. Ex Endl.

Imbé, Garcinia livingstonei T. Anderson

Imbu, Spondias tuberosa Arruda ex Kost.

Indian-plum, Flacourtia jangomas (Lour.). (basionym)

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg

Jamaica-cherry, Muntingia calabura L.

Jambolan, Syzygium cumini (L.) Skeels

Jelly palm, Butia capitata (Mart.) Becc.

Jujube, Indian, Ziziphus mauritiana Lam.

Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg.

Karanda, Carissa carandas L.

Kwai muk, Artocarpus hypargyreus Hance ex Benth.

Lemon aspen, Acronychia acidula F. Muell,

Mangaba, Hancornia speciosa Gomes

Marian plum, Bouea macrophylla Griff.

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz

Mombin, purple, Spondias purpurea L.

Mombin, yellow, Spondias mombin L.

Monkeyfruit, Artocarpus lacucha Buch.-Ham.

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel

Mountain cherry, Bunchosia cornifolia Kunth

Nance, Byrsonima crassifolia (L.) Kunth

Natal plum, Carissa macrocarpa (Eckl.) A.DC

Noni, Morinda citrifolia L.

Olive, Olea europaea L. subsp. europaea

Papaya, Mountain, Vasconcellea pubescens A. DC.

Patauá, Oenocarpus bataua Mart.

Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes

Persimmon, black, Diospyros texana Scheele

Persimmon, Japanese, Diospyros kaki Thunb.

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg

Plum-of-Martinique, Flacourtia inermis Roxb.

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg.

Rose apple, Syzygium jambos (L.) Alston
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Commodities

Rukam, Flacourtia rukam Zoll. & Moritizi

Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae)

Sea grape, Coccoloba uvifera (L.) L.

Sentul, Sandoricum koetjape (Burm. F.) Merr.

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg

Silver aspen, Acronychia wilcoxian, (F. Muell.) T.G. Hartley

Starfruit, Averrhoa carambola L

Surinam cherry, Eugenia uniflora L.

Tamarind, Tamarindus indica L.

Uvalha, Eugenia pyriformis Cambess 

Water apple, Syzygium aqueum (Burm. F.) Alston

Water pear, Syzygium guineense (Willd.) DC

Water berry, Syzygium cordatum Hochst. Ex C. Krauss

Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry

Cultivars, varieties, and hybrids of these commodities.

Additional notes: 

 HED also recommends changing the preferred commodity name for Cashew (pseudofruit) to 

Cashew apple, which is the commodity name, used in commerce. 

 The commodity Peach palm change to Peach palm, fruit to distinguish from the Peach palm, nut 

that is a member in the Tree nut crop group.

 Similarly Cajou, pseudofruit should be changed to Cajou, fruit to distinguish from the Cajou, nut 

which is a member in the Tree nut crop group.

 HED also recommends that in the crop group table the term “varieties and/or hybrids of these” 

should be changed to, “Cultivars, varieties, and hybrids of these commodities” to avoid all 

confusion with terminology regarding whether they are cultivars, varieties, or hybrids of the 

tropical fruit edible peel commodities. 

IR-4 Proposal 3:

3. “Recommend the following four proposed commodities: Olive, fig, guava, and date to be 

representative commodities for the new crop group.”

HED Recommendation for IR-4 Proposal 3:

I recommend ChemSAC concur to add olive, fig, guava, and date as representative 

commodities for the new Tropical and subtropical fruit –edible peel Crop Group 23. These 

representative commodities account for > 95 % of the harvested U.S. acres for the members of 

the new crop group. The representative commodities are based on similarities in fruit surface 

area, edible portions, and cultural practices and geographical locations, pest problems, as well as 

their high production (both acres and yield) and consumption. Comparison of established 

tolerances on these commodities will support that residue levels will adequately cover the wide 
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number of commodities. 

Selection of representative commodities are based on a representative commodity that is 

most likely to: (1) contain the highest residues; (2) be major in terms of production and/or 

consumption and (3) similar in morphology, growth habit, pest problems and edible portion to 

the related commodities within a group or subgroup. Based on these criteria, one representative 

commodity is proposed (olive) for Subgroup 23A; two representative commodities (fig and 

guava) are proposed for Subgroup 23B and one representative commodity (date) is proposed for 

Subgroup 23C. Established tolerances for the proposed tropical fruit edible peel representative 

commodities are discussed in the “comparison of potential residue levels in the tropical and 

subtropical fruit-edible peel section of this analysis, and compare the existing U.S. and Codex 

tolerances.

IR-4 Proposal 4:

4. “Add the following three tropical and subtropical crop subgroups:

Subgroup 23A. Tropical and Subtropical, Small Fruits, Edible Peel Subgroup

Proposed Representative Crop: Olive

Subgroup 23B. Tropical and Subtropical, Medium to Large Fruits, Edible Peel 

Subgroup

Proposed Representative Crops: Fig and Guava

Subgroup 23C. Tropical and Subtropical Palm Fruits, Edible Peel Subgroup

Proposed Representative Crop: Date

These subgroups would contain the following commodities:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup -

Proposed Representative Crop: Olive

There are fifty-six commodities proposed for this subgroup and include:

Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry; Bayberry, Red; 

Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon olive; Cherry-of-theRio-Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; 

False sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; 

Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry; Guava, 

Brazilian; Guava, Costa Rican; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry; 
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Jambolan; Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; 

Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; 

Rukam; Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water pear; Water berry; 

Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel 

Subgroup - Proposed Representative Crops Fig and Guava.

There are forty-three commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Borojó, Cajou (pseudofruit); Cambucá; Carob; 

Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; 

Guava, Cattley, Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow 

strawberry; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; 

Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; 

Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; 

Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup -

Proposed Representative Crop: Date

There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; 

Patauá; Peach palm.

HED Recommendation for IR-4 Proposal 4:

Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and 

also peel texture resulted in subgroups that could not be supported by an appropriate 

representative commodity (lack of production in the U.S.) scheme was rejected, however, sorting 

into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) 

ratio, with the addition of a palm subgroup resulted in this logical proposed crop subgrouping 

scheme. Using calculated surface area, surface area to mass (volume) ratio, and a peel texture 

description, sorting commodities into small versus medium to large fruit resulted in small fruit 

generally having a surface area/mass (volume) ratio of >1.5:1; and this allowed a separation of 

the two subgroups into small versus medium to large fruit with a surface area/mass (volume) 

ratio of ≤1.5:1. 

Again, the selection of representative commodities are based on a representative 

commodity that is most likely to: (1) contain the highest residues; (2) be major in terms of 
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production and/or consumption and (3) similar in morphology, growth habit, pest problems 

and edible portion to the related commodities within a group or subgroup, and (4) having 

production in the U.S. Based on these criteria, we agree with one representative commodity

olive for Subgroup 23A; two representative commodities fig and guava for Subgroup 23B and 

one representative commodity date for Subgroup 22C. Some “minor orphan” tropical fruit 

commodities have become more popular in some countries and areas today than they were 10 

years ago, such as the açaí and noni. Increased globalization of cooking in the United States has 

resulted in different fruits to be enjoyed worldwide. Commodity terminology has also been 

updated for the three crop subgroups as follows:

1). Subgroup 23A: Tropical and Subtropical, Small Fruit, Edible Peel Subgroup -

Proposed Representative Crop: Olive

There are fifty-six commodities proposed for this subgroup and include:

Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry; Bayberry, Red; 

Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon olive; Cherry-of-theRio-Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; 

False sandalwood; Fragant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; Gooseberry, 

Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry; Guava, Brazilian; Guava, 

Costa Rican; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry Jambolan; Kaffir-plum; 

Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain 

cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; Rukam; Rumberry; Sea grape; 

Sete-capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruit, Edible Peel 

Subgroup - Proposed Representative Crops: Fig and Guava.

There are forty-three commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Borojó , Cajou, fruit; Cambucá; Carob; Cashew 

apple; Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; Guava, Cattley, 

Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; 

Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; 

Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, 

Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruit, Edible Peel Subgroup - Proposed 

Representative Crop: Date

There are nine commodities proposed for this subgroup and include:
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Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly

palm; Patauá; Peach palm, fruit.

IR-4 Proposal 5:

5. “Add Commodity Definition [40 CFR 180.1 (g)] for Guava?”

The current crop definition for tropical and subtropical fruit with edible peel is proposed 

to be removed because the commodities will be included in crop subgroups.

General 

commodity 

Specific Commodities Included in 

Definition Comments 

Guava Guava, feijoa, jaboticaba, wax jambu, 

starfruit, passionfruit, acerola 

Primarily edible peel; note/peel rarely contaminates 

Passiflora spp. during juicing 

IR-4 is proposing a new crop definition is proposed for guava that includes many of the 

closely related genus (Psidium), species and varieties. The following is the proposed crop 

definition for guava:

A B

Guava 

(Psidium guajava L.)

Guava (Psidium guajava L.); Guava, Para (Psidium acutangulum DC.); 

Guava, Brazilian (Psidium guineense Sw.); Guava, cattley (Psidium 

cattleianum Sabine); Guava, Costa Rican (Psidium friedrichsthalianum 

(O. Berg) Nied.); Guava, purple strawberry (Psidium cattleianum Sabine 

var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. 

littorale (Raddi) Fosberg); Guava, yellow strawberry; (Psidium 

cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo 

(Psidium sartorianum (O. Berg) Nied.)

HED Recommendation for IR-4 Proposal 5:

Currently, there is one Commodity Definitions for tropical fruits – edible peel for guava 

that was approved by the ChemSAC [40 CFR 180 (1) (g)] in 1998. The current crop definition 

for tropical and subtropical fruit with edible peel is proposed to be removed because the 

commodities will be included in the new crop subgroups, and passionfruit will be transferred to 

another new Tropical and subtropical fruit – inedible peel crop group 23 when it is analyzed. 

I recommend for ChemSAC to approve deleting the previously ChemSAC 

approved guava commodity definition under 40 CFR Part 180.1(g) because each of these 

commodities are listed separately as members of the new proposed Tropical and 

subtropical fruit – edible peel crop group. Also, a guava definition is not necessary since it 

is one of the proposed representative commodities for crop subgroup 23B, “Tropical and 
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Subtropical, Medium to Large Fruit, Edible Peel Subgroup”. Since the guava,

commodity definition has not been published in the Federal Register there is no issue 

deleting it. 

Additional HED Conclusions:

HED Conclusion 6:

Another important aspect of crop grouping is the harmonization effort with the Codex 

Classification of Foods and Animal Feeds. The proposed EPA crop group for Tropical and 

subtropical fruit group – edible peel is very similar to the corresponding Codex Assorted tropical 

and sub-tropical fruit group – edible peel. The Codex Group 005, Assorted tropical and 

subtropical fruit group – edible peel (Crop Group 005), consists of twenty-eight commodities 

Table 34). Most of the Codex commodities are the same as those proposed by USDA IR-4 in 

this petition with certain exceptions. Kumquat (FT0289) and limequat (FT2324) are included in 

this Codex group but EPA has kumquat and limequat as part of the revised Citrus fruit group 10-

10, since they are citrus fruits or a citrus fruit hybrids in the case of limequat.. Carambola is 

called starfruit in the U.S. Tree tomato (FT0312) is now included in the EPA Fruiting vegetable 

crop group 8-10. There are five commodities proposed in the U.S. not yet in the Codex 

classification and these are agritos, cambuca, otaheite gooseberry, yellow mombin, and black 

persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub-tropical inedible 

peel group while the US has its documented ad an edible peel fruit. A revision of the Codex 

Classification is underway with consideration to include adding new commodities, creating 

subgroups, and selecting representative commodities. 

HED Conclusion 7:

Guidance for HED SOP 99.6 - “Classification of Food Forms with Respect to Level of 

Blending” issued August 20, 1999, and HED SOP 2000.1 – “Guidance for Translation of Field 

Trial Data from Representative Commodities in the Crop Group Regulation to Other 

Commodities in Each Crop Group/Subgroup” issued September 12, 2000 can be updated to 

reflect the new Tropical and Subtropical Fruit - Edible Peel Group 23. The updates are 

discussed in the HED SOP 2001 Section of this analysis.

HED Conclusion 8:

The Health Effects Division Dry Matter and Seeding Rate Database prepared by Dr’s. 

Yuen-Shaung NG and B. A. Schneider, will be updated to include the additional commodities for 

the Tropical and subtropical fruit – edible peel subgroup 23.

HED Conclusion 9:
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Guidance on expressing tolerance terminology for the new Tropical and subtropical 

fruit group - edible peel crop group 23 is discussed under the “Tolerance expression guidance 

section of this analysis.

HED Conclusion 10: 

New lookup and preferred EPA terms for the members of the Tropical and subtropical 

fruit group - edible peel crop group are listed in the EPA Food and Feed Commodity Vocabulary

section of this report and these terms should be added to the updated EPA Food and Feed 

Commodity Vocabulary website (http://www.epa.gov/pesticides/foodfeed). 

DETAILED ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH A NEW 

CROP GROUP 23 FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL:

Tropical fruits form a large and diverse commodity group ranging from perennial 

herbaceous and woody plants as well as trees, shrubs, and vines. Large numbers of tropical fruit 

produce edible fruits, but few have expanded into international use. Originally, tropical fruits 

were produced near their original center of each species distribution. As storage and shipping 

techniques, pest problem controls, and yield have improved and increased so has the worldwide

distribution of the tropical fruits. Limiting factors of further market growth includes capability 

of controlling pests. 

Despite the relatively low caloric values of tropical and subtropical fruits, they play an 

important role in human diet mainly because of their high and diverse vitamin and mineral 

content. This has been of extreme importance in the tropics, where people have been consuming 

them since ancient times, either by collecting fruit from the wild or by cultivating plants in home

or community gardens. They have become an important part of the diet of people in the 

developed countries of the world. Nutritionists have long recommended a minimum of one 

hundred grams of fruit per day and that it is as varied as possible. Toward the end of the 

twentieth century market campaigns commonly recommend consumption of five fruits per day, 

which reinforces the value of fruit as a part of the human diet. 

DEFINITION OF TROPICAL AND SUBTROPICAL REGIONS:

The tropics is a region of the earth by the equator, and it is limited in latitude by the Tropic 

of Cancer in the northern hemisphere at approximately 23 26′ 16′′ (or 23.4378) N and the Tropic 

of Capricorn in the southern hemisphere at 23 26′ 16′′ (or 23.4378°) S. The tropics include all 

the areas on the earth where the sun reaches a point directly overhead and a point directly

underneath at least once during the solar year. Outside the tropics, the sun never reaches a point 

directly overhead or a point directly underneath at any time during the year. (Figure 1).
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Figure 1 . Map of the Tropical Climatic Region. 

SUBTROPICAL CLIMATIC REGION:

The subtropics are the geographical and climatical zone of the earth immediately north 

and south of the tropical zone, which is bounded by the Tropic of Cancer and the Tropic of 

Capricorn, at latitudes 23.5°N and 23.5°S. The term "subtropical" describes the climatic region

found adjacent to the tropics, usually between 20 and 40 degrees of latitude in both hemispheres.

In subtropical climates, the winters are relatively warm, but not as hot as the summer 

season. These climates rarely see frost or snow, and plants such as palm, citrus and many

broadleaf evergreens flourish, in contrast to the hardier deciduous and coniferous trees, which

dominate mid-latitude climates. As one moves toward the tropical side the slight winter cool 

season disappears altogether, while at the poleward threshold of the subtropics the winters 

become much cooler.

Rainfall patterns vary widely throughout the subtropics including hot deserts, savannas, 

monsoon forests, humid forests and the warmer parts of the Mediterranean climate zone. 

Subtropical regions include most of California and southern Europe (Mediterranean or drysummer subtropical climate), the low deserts of the Southwest USA (hot arid type), the Gulf 

Coast and most of Florida (humid subtropical climate), northern India (monsoon), southeast 

China (humid), the middle part of South America, much of Australia and coastal South Africa.

Figure 2 . Map of the Subtropical Climatic Region. 
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DEFINITION OF TROPICAL AND SUBTROPICAL FRUIT COMMODITIES:

Tropical and subtropical fruits, in contrast with temperate (cool season) fruits, can be broadly 

defined as those meeting the following criteria:

Crops that have their origin and commercial growing areas (when such exist) in the tropics or 

subtropics, plants that are evergreen and perennial, crops with a limited degree of frost 

resistance, and plants whose growth is practically nonexistent below 50°F (10°C) (with some

exceptions according to species and individual age). 

A distinction between tropical and subtropical is possible if one considers that tropical 

species are not only sensitive to temperatures below 68°F (20°C) but indeed require a climate 

with average mean temperatures higher than 50°F (10°C) for the coldest month. Most tropicals 

require humid environmental conditions. 

Strictly speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° 

north and south of the equator. However, agronomically, these boundaries are too rigid. Not 

only do they contain areas, especially at higher altitudes that do not conform to the climatic 

characteristics generally assigned to the tropics but also regions outside this belt have coastal 

areas or insular climates that may exhibit climatic conditions fitting properly in the tropics. In 

any event, the main feature associated with the tropics is not so much that of heat but rather 

steady warm temperatures throughout the year. Samson (1986) defined a tropical climate as 

having temperature averages around 80.6°F (27°C), with the warmest month being only a few 
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degrees higher than the coldest and temperature differences between night and day, at any 

given time, being greater than those between winter and summer, and, finally, little variation in 

daylength, with the longest day being less than thirteen hours long. In comparison, the 

subtropics have hotter summers and cooler winters and the humidity is generally lower. 

Daylength differences become greater with increased latitude. The limit for the subtropics is the 

isotherm of 50°F (10°C) average for the coldest month. While hundreds of tropical and 

subtropical fruits exist, but only some fifty are well known throughout most of the world. Major 

tropical fruits include banana and plantain, mango, and pineapple, while minor tropical at 

present include for example abiu, atemoya, avocado, breadfruit, carambola, durian, guava, 

jaboticaba, jackfruit, langsat, litchi, longan, mangosteen, papaya, passionfruit, pulusan, 

rambutan, sapodilla, and soursop. Various wild fruits belonging to diverse botanical families, 

and at present are not yet cultivated commercially in any country and are much in need of 

characterization, conservation, selection, and further breeding.

Major-category fruits are cultivated in most tropical and subtropical countries, are well 

known in both local, and export/import markets. Minor fruits are not so extensively cultivated, 

and consumption and trade tend to be more limited, both geographically and quantitatively. 

However, many are of considerable economic importance in their respective regional markets, as 

is the case with carambola, durian, and mangosteen, which are major fruits throughout Southeast 

Asia. 

BOTANICAL ASPECTS OF PROPOSED TROPICAL FRUIT COMMODITIES:

Tropical and subtropical fruits include not only woody plants, such as the mango, but also 

herbaceous crops like the banana and vines like the passionfruit. Most botanical families can 

claim to at least one species of tropical or subtropical fruit, and list some 137 families (Martin, 

1987, See Table 1). Tropical fruits are a botanically divers groups of fruits native to tropical and 

subtropical regions of the world. Tradionally tropical fruits were consumed and grown locally.

From the botanical point of view, a fruit is the structure developed from flowers or 

inflorescences. In most cases, the fruit consists only of the developed ovary, but it may include 

other parts of the flower, such as the pedicel, sepal, or receptacle, or even a portion of the seed 

stalk. As with temperate crops, many different fruit types appear among the tropicals and 

subtropicals, from single fruits, including berries, such as the avocado; drupes such as the mango

and olive; pomes such as the loquat; capsules, such as the durian; nutlets, such as the lychee and 

the longan; to compound fruits, as in the typical syncarpium of the pineapple or even a bunch of 

individual berries, as in the banana. Botanically the date fruit is a berry consisting of a single 

seed surrounded by a fibrous, parchment-like endocarp, a fleshy mesocarp and the fruit skin 

(pericarp). The fruit is attached to the spikelet by a perianth (calyx or cap). It takes up to about 

200 days from pollination to reach full maturation stage. To differentiate fruit crops from 

perennial vegetables whose fruits are also eaten, it is necessary to keep in mind that in a 

horticultural sense a fruit is something that is normally eaten fresh and out of hand., but a 

number of exceptions exist, like the breadfruit and the plantain, considered fruits by all but only
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palatable when cooked, as if they were vegetables. 

The potential for development of tropical fruits does not rely only on consumption, since 

planting tropical fruits for agroforestry and for ornamentals urban uses important factors. 

Tropical countries like Malaysia encourage and promote intercropping of suitable perennial 

fruits with compatible forest species (Anang and Chan, 1999). These considerations may

involve research searching for cultivars that can be oriented also toward wood or flower 

production. 

Unlike most crop groups that are based on a family or fruit type such as the Pome fruits 

and Stone fruits that are members of the Rosaceae or Rose family, the proposed Tropical and 

subtropical fruit edible peels are representative of thirty-four plant families (Table 1). The most 

common plant tropical fruit family is the Myrtaceae commonly called the myrtle family and 

contains feijoa, guava, jaboticaba, wax jambu, and others.

Table 1. Botanical Families of the Proposed Tropical and Subtropical Edible Peel Crop Group

(Currently commodities in bold are the best known world-wide).

Botanical Family Commodity

Anacardiaceae Açaí; Almondette; Ambarella; Cajou, fruit; Cashew apple; Chirauli-nut; 

Imbu; Kaffir-plum; Marian plum; Malayan mombin; Purple mombin, 

Yellow mombin

Apocynaceae Carandas-plum; Karanda; Mangaba; Natal plum

Arecaceae Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; 

Jelly palm; Patauá; Peach Palm

Berberidaceae Agritos

Boraginaceae Fragrant Manjack

Burseraceae Chinese olive, black; Chinese olive, white

Caricaceae Babaco; Mountain papaya

Chrysobalanaceae Cocoplum 

Clusiaceae Imbé

Combretaceae Kakadu plum

Cunoniaceae Davidson's plum

Ebenaceae Black persimmon; Japanese persimmon

Elaeocarpaceae Ceylon olive 

Ericaceae Arbutus Berry 

Fabaceae Carob; Tamarind

Lamiaceae African plum 

Malpighiaceae Acerola; Ciruela verde; Mountain cherry; Nance

Meliaceae Sentul

Moraceae Breadnut; Fig; Kwai muk; Monkeyfruit

Muntingiaceae Jamaica-cherry

Myricaceae Bayberry, Red

Myrtaceae Arazá; Cabeluda; Cambucá; Cherry-of-the-Rio-Grande; Feijoa; 

Grumichama; Guabiroba; Guava; Guava berry; Guava, Brazilian ; Guava, 

Cattley; Guava, Costa Rican; Guava, Para; Guava, purple strawberry; 
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Botanical Family Commodity

Guava, strawberry; Guava, yellow strawberry; Guayabillo; Jaboticaba; 

Jambolan; Monos plum; Pitomba; Pomerac; Rose apple; Rumberry; Setecapotes; Surinam cherry; Uvalha; Water apple; Water pear; Water berry; 

Wax jambu

Oleaceae False sandalwood; Olive

Oxalidaceae Bilimbi; Starfruit

Phyllanthaceae Bignay; Indian gooseberry; Otaheite gooseberry; Kapundung; Rambai; 

Pittosporaceae Appleberry 

Podocarpaceae Illawarra plum

Polygonaceae Sea grape

Rhamnaceae Indian jujube

Rubiaceae Borojó, Noni

Rutaceae Lemon aspen; Silver aspen

Salicaceae Abyssinian gooseberry; Ceylon gooseberry, Ceylon; Governor's plum; 

Indian-plum; Plum-of-Martinique; Rukam

Sapotaceae Ceylon iron wood 

Zygophyllaceae Desert-date

ORIGIN AND HISTORY OF TROPICAL AND SUBTROPICAL FRUIT 

CULTIVATION:

Areas of Origin and Spread:

Many of the tropical fruits were domesticated over 2,000 years ago. Although most of the 

continents, including the islands throughout the Pacific, have contributed tropical and subtropical 

fruits, most of the best-known ones came from the tropical and subtropical regions of America 

(for example, papaya, avocado, pineapple, guava) and Asia (for example, banana, and litchi). 

The only important fruit native to the African continent is the date. Europe, with no tropical and 

limited subtropical areas, has none.

Spreading of tropical fruits to the regions surrounding their areas of origin probably began 

early, as soon as humans realized their value in terms of nutrition and the variety they could add 

to the primitive diets of the time. The potential of some species to provide not only food but also 

shelter or clothing (some types of banana), wood, and medicine hastened their distribution.

An example is the mango that was native to the Indo-Burma region, and by the end of the 

fourth century, it had spread to all the tropical countries of Southeast Asia. Crops from the 

Americas are not as well documented, but archaeological findings have shown connections 

between the cultures of Mexico and Peru dating as far back as 1000 BCE, giving a solid 

opportunity for some tropical and subtropical fruits to spread around the warmer American lands.
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Soon after the European discovery of America, the Old and New Worlds rapidly

exchanged crops. The banana carried to Santo Domingo from the Canary Islands in 1516, which

were a routine last port of call for European ships facing an Atlantic crossing. After Columbus's 

voyages, expeditions explored all corners of the world, and where the ships went, food went also, 

to say nothing of tasty fruits and easily propagated species. Between 1500 and 1650 Portuguese

sailors connected Brazil and the Cape of Good Hope, touching Goa, Malacca, the Moluccas, 

Canton, and Macao, trading from there with Japan and Formosa. The Spanish Manila galleon 

route dominated shipping from 1565 to 1815, in the seas between the Philippines and Mexico. 

Dutch, British, and French voyagers were also important in spreading tropical fruits around the 

world.

No hard and fast rule explains why some fruits spread quickly throughout the world while 

others remain limited in scope even in the twenty-first century. Several factors may be involved, 

among them crop adaptability, shelf life, ease of propagation (including the capacity to survive 

long voyages), size of the plant, multiplicity of uses (other than as fresh fruit such as medicinal), 

and taste acceptance.

The excellent taste of the pineapple, the long-lasting viability of the plant's suckers as 

planting material, and the rapidity with which it produces fruit all account for its prompt 

appearance in Europe in glasshouses and India as early as 1548. Similar considerations apply to 

the banana and the papaya and even to woody perennial trees like the mango or the guava, which 

soon spread throughout the tropics and subtropics, even though their size precluded cultivation in 

greenhouses outside these areas. On the other hand, true tropical trees are usually demanding in 

climate and in some cases are difficult to propagate. The mangosteen, rambutan, and durian 

have remained confined almost exclusively to their area of origin in Southeast Asia.

The origin of the cashew apple is northeastern Brazil in the region between the Atlantic 

and Amazon rainforests. This area is a dry forest or savannah-woodland habitat. Portuguese 

explorers first took the cashew from Brazil to India and then to Mozambique Africa in the 16th

century. From these two areas, the cashew spread to other parts of East Africa and Angola, as 

well as throughout southeastern Asia and northern Australia. It is likely that Spanish explorers 

spread the plant to Central America and the Caribbean basin. Cashews were first imported to the 

United States from India in the early part of the 20th century. While cashew nut is an important 

item of commerce, however, in the past the cashew apple was of primary interest, not the nut.

There are areas of the Caribbean, South and Central America and East Africa, where trees grow 

solely for local cashew apple consumption. 
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Figure 1. Cashew apple and nut.

The members of this proposed crop group have similar uses, and all are consumed fresh or 

consumed cooked or raw in various recipes including salads, jellies, and juices. They are also 

used fresh or in a dehydrated form. Some of these tropical fruits also have medicinal properties. 

The most widely grown edible peel tropical and subtropical fruits in the world with largest 

acreages will be the representative commodities for the new crop group.

Commercialization and Trade

Many tropical and subtropical fruits are no longer exotic products in world markets, but 

have become firmly established with guaranteed supply and reasonable prices. Guava, starfruit, 

lychee, mangosteen, passionfruit, and rambutan have experienced notable development. The 

main importers of most of these tropical and subtropical fruits are the European Union, the 

United States, Japan, Canada, and China.

Exports of fresh fruits are mainly by ship or surface transport. Postharvest techniques for 

extending the shelf life of most tropical and subtropical fruits have been mastered, and 

refrigerated boats (some with controlled atmosphere installations) move these commodities from 

production countries to their ultimate markets with ease. A small proportion of the tropical 

fruits, particularly pineapple, mango, and papaya, are transported by air, either destined specially 

for gourmet or niche markets or for celebrations at certain times of the year, such as Christmas 

and New Year's, when they command higher prices. Some of the minor crops, still considered 

exotics, like the mangosteen and the rambutan, have a more difficult postharvest life and have to 

be exported by air.

Many countries from virtually all the continents have designated specific areas for 

production of fruits destined purely for export. These countries include India, Malaysia, 

Thailand, and China in Asia; the Philippines and Australia in Oceania; South Africa and Ivory

Coast in Africa; Mexico, Brazil, the United States, Peru, Costa Rica, and Chile in North and 

South America; Spain in Europe; and Israel.
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While banana, olive, and pineapple have a long history of international trade, the avocado 

trade only began in the 1970s. The mango did not become a well-known fruit (from a 

consumption point of view) until the 1990s, with Mexico as the leading exporter. Several of the 

tropical fruits could become very popular in the future with consumer demand such as açaí, 

cashew apple, Japanese perimmon, and tamarind.

There are several organizations and horticultural societies at national and international 

levels dedicated to particular tropical or subtropical fruits. Their members include growers, 

researchers and academics, handlers, traders, and consumers. The Intergovernmental Group on 

Bananas and on Tropical Fruits, under the auspices of the Food and Agriculture Organization of 

the United Nations (FAO), meets every two years to discuss issues related to marketing and 

trade.

One specific crop is the development of dates as a major crop. The date palm has been 

cultivated in the Middle East since ancient times. The date palm is adapted to areas with long, 

very hot summers with little rain, low humidity, and abundant underground water. These 

conditions are common to oasis and river valleys in the arid subtropical deserts of the Middle 

East, the area of origin of the date palm. This is the "Fertile Crescent," where agriculture is 

thought to have arisen. The date palm has been cultivated in this area since about 7000 B.C.E., 

and was possibly one of the first crops domesticated. By 2000 B.C.E., date palm culture had 

already spread to Arabia, Egypt, North Africa, and western India.

People undoubtedly used date palms or their wild progenitors even before actual cultivation 

began. The dried fruits were easily stored and transported after leaving the oasis. Date palms

also supplied building material, fiber, fuel, animal feed, honey (syrup), and wine. In the early 

twenty-first century, the Middle East is still the center of date production and consumption. The 

largest producers of dates are Egypt, Iran, Iraq, and Saudi Arabia. Production of dates is highly 

specialized and labor-intensive. There are great variations in date growing practices: from 

traditional oasis culture to modern industrial plantings. The United States has led the way in 

mechanization of date production, and this practice is spreading to other countries as they

modernize. There are thousands of local varieties of dates grown in the Middle East. Other 

countries have a more limited number of varieties derived from a few importations.

GROWTH AND DEVELOPMENT OF THE TROPICAL AND SUBTROPICAL FRUIT 

CROPS:

Understanding how the tropical and subtropical fruit crops grow and develop is a key part 

of developing a pest control strategy for optimum fruit yield and quality and a helpful reference 

for analysis of residue field trials by EPA scientists. Proper timing of pesticide applications, 

based on crop growth stage and pest growth cycle can improve a product’s efficacy, prevent crop 

injury, and yield losses. Pesticide labels often use crop growth stages and codes to identify when 

to apply a pesticide, and State Extension pest control recommendations and spray schedules are 
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based on these distinct growth stages. Rarely, if ever, will a grower need to apply treatments 

at all of the key growth stages shown for a given fruit. The number, distribution, and content of 

needed treatments will vary between the major tropical fruit growing regions of the world and 

within any given region and are dependent on pest pressures, which reduce the yield, quality, and 

marketability of the fruit. 

Some of the internationally recognized growth stages for the tropical and subtropical fruit

edible peel are represented by the olive, are listed as BBCH Codes (Biologische Bundesanstalt, 

Bundessortenamt and Chemical industry), and are shown in Table 2. In biology, the BBCHscale for olive describes the phenological development of olive trees using the BBCH-scale.

They are based on the principal growth stage such as leaf development, flowering, and fruit 

development, and they list a standard BBCH Code for each stage as well as a description of each 

code. The selected growth stages are also essential for identifying the propose timings to scout 

pest problems for control of these pests and for applications of pesticides as part of an integrated 

pest management program (IPM). 

Table 2. Selected Principal Growth Stages for Olive, A Representative Commodity 

Tropical and Subtropical Fruit – Edible Peel Group. BBCH Identification Codes (Adapted 

from Meier, 1994). 

BBCH Code Principal Growth 

Stage

General Description

00 Bud development Foliar buds at the apex of shoots grown the 

previous crop-year are completely closed, 

sharp-pointed, and stemless and ochre colored.

01 Bud development Foliar buds start to swell and open, showing 

the new foliar primordial. 

03 Bud development Foliar buds lengthen and separate from the 

base.

07 Bud development External small leaves open, not completely 

separated, remaining joined by apices.

09 Bud development External small leaves open, not completely 

separated, remaining joined ny apices.

11 Leaf development First leaves completely separated. greygreenish colored.

15 Leaf development The leaves are separated without reaching their 

final size. First leaves turn greenish on the 

upper side.

19 Leaf development Leaves get the typical variety size and shape.

31 Shoot development Shoots reach 10% of final size.

33 Shoot development Shoots reach 30% of final size.

37 Shoot development Shoots reach 70 % of final size.

50 Inflorescence Inflorescence buds in leaf axils are completely 
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BBCH Code Principal Growth 

Stage

General Description

emergence closed. They are sharp-pointed, stem less and 

ochre-colored.

51 Inflorescence 

emergence

Inflorescence buds start to swell on its stem.

52 Inflorescence 

emergence

Inflorescence buds open. Flower cluster 

development starts.

54 Inflorescence 

emergence

Flower cluster growing.

55 Inflorescence 

emergence

Flower cluster totally expanded. Floral buds 

start to open.

57 Inflorescence 

emergence

The corolla, green-colored, is longer than 

calyx.

59 Inflorescence 

emergence

The corolla changes from green to white color.

60 Flowering First flowers open.

61 Flowering Beginning of flowering: 10% of flowers open.

65 Flowering Full flowering: at least 50% of flowers open.

67 Flowering First petals falling.

68 Flowering Majority of petals fallen or faded.

69 Flowering End of flowering, fruit set, non-fertilized 

ovaries fallen.

71 Development of Fruit Fruit size about 10% of final size.

75 Development of Fruit Fruit size about 50% of final size. Stone starts 

to lignified (it shows cutting resistance).

79 Development of Fruit Fruit size about 90% of final size. Fruit 

suitable for picking green olives.

80 Maturity of fruit Fruit deep green color becomes light green, 

yellowish.

81 Maturity of fruit Beginning of fruit coloring.

85 Maturity of fruit Increasing of specific fruit coloring.

89 Maturity of fruit Harvest maturity: fruits get the typical variety 

color, remaining turgid, suitable for oil 

extraction.

92 Senescence Overripe: fruits lose turgidity and start to fall.

Growth Stages of the Date:

The date palm fruits develop and mature in stage and color that distinguish each variety. 

Botanically the date fruit is a berry consisting of a single seed surrounded by a fibrous, 

parchment-like endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is attached to 

the spikelet by a perianth (calyx or cap). It takes up to about 200 days from pollination to reach 
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full maturation (tamar stage). During its formation and ripening, the fruit passes through a 

number of distinct phases, each of them distinguished by one or more particular characteristics. 

The following terms for these development stages are ‘Kimri’, ‘Khalal’, ‘Rutab’, and ‘Tamar’

(See Figure 3). The ‘Kimiri’ is the growing stage where the fruit is green, immature, still 

developing, and not full size. The ‘Khalal’ is the growing stage at which the fruit attains their 

maximum size and are yellow or red. The ‘Rutab’ is the stage from the time the fruit begins to 

soften at their tips until they are cured. The ‘Tamar’ is the fully cured or dried stage of the fruit 

when it will not ferment and sour. Another characteristic of variety maturity is the fruit shape, 

which is most distinct in the khalal stage as difference in shape, diminishes as the fruit matures. 

The variety of shapes for the four main cultivars in California is ‘Deglet Noor’ and ‘Medjool’ are 

oblong-ovate; ‘Zahidi’ is obovate; and ‘Khadrawy’ is oblong or oblong elliptical in shape. 

Figure 3. Formation and Ripening of the Dates (FAO, 1993)

Specifically, these models help to understand the development of the date through four 

stages named by their Arabic denominations: ‘kimri’, ‘khalaal’, ‘rutab’ and ‘tamar’. Hababauk 
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is the term used for the female flower and the period just after pollination when the young fruit 

is still creamy white before gradually turning green at the ‘kimri’ stage. At the ‘kimri’ stage,

there is a rapid increase in size, weight, and reducing sugars; it is the period of highest acid 

activity and moisture content (up to 85%). All factors level off at the end of this stage when the 

fruit starts to turn yellow (or red according to variety). At this point, the date seed could already

germinate and the fruit is botanically mature. At the ‘khalaal’ stage, weight gain is slow but 

sucrose content increases, moisture content goes down, and tannins will start to precipitate and 

lose their astringency. In some varieties this latter process evolves rapidly, which makes them 

already palatable at the ‘khalaal’ stage, and one could speak of commercial maturity for this type 

of fruit at this stage. Usually the tips of the fruit starting to turn brown, the rutab stage sets in 

which is characterized by a decrease in weight due to moisture loss, a partial inversion of sucrose 

into invert sugar and a browning of the skin and softening of the tissues. The moisture content 

goes down to about 35% and the dates at this stage are sold as fresh fruit. Only when the dates 

ripen further on the palm will they turn into tamar, climatic conditions permitting, characterize 

by a moisture content at which the date is self-preserving. The upper limit for the date to be selfpreserving lies at around 24 - 25%. Dates distinguish themselves therefore from most other fruit 

in that they have a botanical maturity and at least three distinct commercial maturation levels, the 

sweet ‘khalaal’, the ‘rutab’, and the ‘tamr’ stage. The date goes from one extreme of moisture 

content (85% at the early ‘kimri’ stage) to another (5 – 10 % in dry desert dates. In between 

there are several levels of moisture, i.e. about 50 – 60 % for sweet ‘khalaal’, about 35 - 40% for 

‘rutab’, around 24% for entering the zone of self-preservation, and about 20% at which a large 

amount of dates are marketed because they are safe to store but have still retained a pliable and 

attractive texture. The practical and commercial subdivision of dates in "soft", "semi-dry", and 

"dry", based on their external qualities of texture and pliability at the ‘tamar’ stage, is seemingly 

correlated to increasing sucrose content, with the Deglet Noor and to a certain extent the Zahdi 

as exceptions, the latter one also sometimes classified as a dry date. Moisture and fiber content 

are expected to play a role in determining whether a date is "soft", "semi-dry" or "dry" and some 

examples are given in Table 3.

Table 3. Sugar content of soft, semi-dry and dry dates (FAO, 1993).

Stage:

Cultivar

% Moisture 

(fresh weight)

Total sugar

% on dry weight 

basis 

Reducing sugars

% on dry weight 

basis 

Sucrose 

% on dry weight 

basis 

Soft:

Barhee

Khadrawy

37.3

24.4

84.8 

82.2 

84.8 

82.2 

0

0

Semi-dry:

Deglet Noor

Dayri

Zahdi

24.1 

22.2 

13.6 

-

77.1

75.7 

78.2 

82.0

38.6 

70.4 

70.7 

64.6 

38.5 

5.3

7.5

17.4

Dry:

Kinta 15.5 73.0 - 80.0 40.9 - 35.0 32.1 - 45.0
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CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF TROPICAL 

AND SUBTROPICAL FRUIT TO CERTAIN REGIONS:

As stated previously, under the “Definition of Tropical and Subtropical Fruit Heading” 

growing regions in the tropic is considered a region of the earth by the equator. It is limited in 

latitude by the Tropic of Cancer in the northern hemisphere and the Tropic of Capricorn in the 

southern hemisphere. The subtropics are the geographical and climatic zone of the earth

immediately north and south of the tropical zone, which is bounded by the Tropic of Cancer and 

the Tropic of Capricorn, at latitudes 23.5°N and 23.5°S. The term "subtropical" describes the 

climatic region found adjacent to the tropics, usually between 20° and 40° of latitude in both 

hemispheres. Strictly speaking, the tropics extend between the Tropics of Cancer and 

Capricorn, at 23° north and south of the equator. However, agronomically, these boundaries are 

too rigid. Not only do they contain areas, especially at higher altitudes that do not conform to the 

climatic characteristics generally assigned to the tropics but also regions outside this belt have 

coastal areas or insular climates that may exhibit climatic conditions fitting properly in the 

tropics. Specific climate and soil information is discussed below for each tropical and 

subtropical fruit. 

Açaí:

Açaí grows best in tropical flooded lowlands under shady rainforest canopies and tolerates 

firm land. Forms extensive stands in swampy forests, the Amazon estuary, and along rivers in 

the rainforest, and grows close to the coast. Prefers organic acidic soil, high humidity, and warm 

tropical climates where the temperature does not drop below 10 ° C (50 ° F). It is not tolerant of 

dry conditions. Propagation is by seed, and seeds should be air-dried for several days after being 

removed from the fruit and stored in plastic bags at room temperature for a short period. 

Germination occurs in 4 to 8 weeks. 

Acerola:

Acerola requires hot tropical lowlands with medium to high rainfall and rainfall of 175 

centimeters (69 inches) per year is beneficial to growth and fruiting. Temperatures of 15 to 32 ° 

C (59 to 90° F) are beneficial. Thrives in warm climates at sea level, and tolerant of seasonal dry

periods and a variety of well-drained soils. It is not tolerant of frost and temperatures below 7 °C 

(45 °F) for long periods. Shading increases leaf size and decreases ascorbic acid levels in fruit. 

Cross-pollination is needed for good fruit production. Propagation is by seed, cuttings, layering 

and grafting. Seeds are not recommended for production purposes, since there is such high 

genetic variability. Propagation by cuttings is more preferred, and cuttings should be 20 to 25 

centimeters (8 to 10 inches) long and 0.64 to 1.3 centimeters (0.3 to 0.5 inch) in diameter. With 

rooting hormone, cuttings root in 6 weeks, and then transplanted during the rainy season. Plants 

should be spaced 3.7 by 4.6 meters (12 by 15 feet) to 5.5 by 5.5 meters (18 by 18 feet) and 

fertilized with 15 grams (0.5 ounce) of a complete fertilizer. The tree can be pruned and trained 
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to a single trunk. Irrigation is required for proper growth and fruiting. Currently, the plant is 

not heavily cultivated. 

African plum:

The African plum grows in fields, coastal deciduous woodlands, savannah, secondary 

forests, dry forests, riverbanks, lowland forests, fallows, alluvial soils, and wetter areas at low 

elevations in Western and Eastern Africa. It flourishes from sea level to 1,850 meters (6,070 

feet). Requires a high water table, a mean annual temperature of 10 to 30 °C (50 to 86 °F), and a 

mean annual rainfall of 75 to 200 centimeters (30 to 79 inches), and tolerates a variety of soil 

conditions. Propagation methods include seed, coppice, and root suckers; seeds require a long 

time to germinate and fire may help break the seed coat. Pruning and coppicing aid optimum 

tree shape. 

Agritos:

Agritos is propagated by seed, suckers, and leaf cuttings in autumn. It grows in a variety of 

habitats including flat pastureland, lower alluvial flats, drainage channels, mesa sides, and dry, 

stony hills. It prefers a semiarid climate with plenty of sun and a variety of dry, well-drained 

soils.

Almondette

The almondette is grown for its fruits in the hot topical-monsoon climate in dry, open 

deciduous tropical forests containing yellow sandy-loam soils. It grows up to an elevation of 500 

meters (1,640 feet). Propagation is by seed, rooting cuttings and tissue culture. 

Ambarella

Ambarella grows well in the warm subtropics and tropics in hot, tropical lowlands and 

full sun, and prefers a monsoon climate. Tolerant of all types of well-drained soils, shade, 

drought and elevations up to 700 meters (2,300 feet). Trees grown in shade produce little fruit it 

is not tolerant of frost. Requires sheltered locations. Propagation is by seed, large hardwood 

cuttings, grafting, and shield budding, or air layering. Seeds take 1 - 2 months to germinate. It

takes 4 to 5 years to bear fruit from seed or 2 to 3 years from cuttings. 

Appleberry:

The appleberry grows in coastal heath to forest and inland areas and it prefers sandy or 

loamy well-drained acidic moist soil. Grows in semi-shade or sun. Hardy to USDA Zone 8. 

Propagation is by seed, tip cuttings, and layering.

Arazá:
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The arazá grows wild and are cultivated on small properties throughout the basin of the 

Amazon. Plants are beginning to become domesticated. Grows in well-drained, rich, loamy 

soils; tolerates poor clay oxisols. Requires an elevation of 0 to 650 meters (0 to 2,133 feet), a 

mean temperature of 26 ° C (79 ° F), and an annual rainfall of 200 to 260 centimeters (79 to 102 

inches). Propagation is by seed. For cultivation, seedbeds are established in the shade with 

seeds are planted 2 cm (0.8 inch) apart and lightly covered. Germination is not uniform and 

takes up to 80 days. Seedlings remain in the bed until they reach a height of 7 to 10 centimeters 

(3 to 4 inches). The plants are then transplanted into polyethylene bags filled with soil and 

manure and placed into a nursery, and stay in bags for one year in the shade and are then planted 

out on the final site, spaced 3 x 3 meters (10 x 10 feet) apart and fertilized with mature.

Arbutus berry:

Arbutus berry grows in woodlands, scrub and rocky hillsides on well-drained soils. Hardy 

from USDA Zones 8B through 11. Requires part shade/part sun to full sun; tolerates welldrained, dry acidic and alkaline soils including clay, loam and sand. Seeds and cuttings 

propagate it. Arbutus berry is cultivated on a small scale in the south of France for fruit 

production.

Babaco:

The babaco trees prefer warm, protected sunny locations with light, fertile well-drained soil

and grown in cool, subtropical climate. Prefers temperatures of 15 to 20 ° C (59 to 68 ° F), at 

least 4.5 hours of sunlight, rainfall of 60 to 130 centimeters (24 to 51 inches), and slightly acidic 

or neutral (pH 6.5 to 7) sandy clay soils rich in organic matter. Most cold-tolerant plants are in 

this genus. Grown at 2,000 to 3,000 meters (6,562 to 9,843 feet) in Ecuador. It is not tolerant of 

wind or heavy frost. Propagated by cuttings from 2 year old plants and cuttings should be 25 to 

30 centimeters (10 to 12 inches) long and 4 to 6 centimeters (1.6 to 2.4 inches) in diameter. 

Rooting occurs in 10 weeks and cuttings may become producing plants within one year. Grown 

commercially in Australia and New Zealand for export; grown in greenhouses in Israel and the

Middle East. Cultivated in Ecuador since before the arrival of the Europeans. The field is 

deeply plowed before trees are planted. Trees are planted in double rows or triangles at a 

planting density of one plant per 1.5 square meters. Side shoots should be removed for high 

quality fruiting. After 4 to 6 months of production, trees should be cut back to just above the soil 

line. The plant can only be used for four production cycles. Frequent irrigation and fertilization 

every three months are needed. 

Bacaba palm:

The bacaba palm grows in a tropical climate with sun to partial shade conditions and 

prefers a moist, sandy, well-drained area. It grows well in flooded and non-flooded areas in 

rainforest ecosystems and may form high-density stands. Adapts to forests and new grasslands

and requires well-distributed annual rainfalls of 150 to 300 centimeters (59 to 118 inches). It 

thrives in USDA Hardiness Zones 9B to 11. Tolerant of high temperatures, fire, poor, heavy
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clay oxisols of the Amazon, and 2 to 4 months of dry season. It does not tolerate water 

logging. Propagated by seeds with germination occurring in 4 months. Seedlings will tolerate 

heavy shade. 

Bacaba-de-leque:

Bacaba-de-leque grows in a tropical or warm subtropical climate in sunny conditions. 

Prefers moist, well-drained soils and conditions below 350 meters (1,148 feet). Grows best on 

sandy soils of seasonal dry land forests in Southeastern Amazonas and the transitional vegetation 

of the savannas. Plants are propagated by seed, with germination taking 2 to 4 months. 

Bayberry, Red;

The red barberry is grown in tropical to temperate climates. Annual temperatures should 

be greater than 14 °C (57 °F) and annual rainfall should be 130 to 170 centimeters (51 to 67 

inches). The tree requires any moist, lime-free loam or peat well-drained soil and an open 

location in sun or light shade. Prefers sandy loams to clay soils and a pH of 4 to 5.5. In China, 

most fruit grows on hillsides and slopes. Tolerates winter temperatures of 2 to -9 °C (16 to 36 

°F), less-fertile soils and shade, but it does not tolerate wind. Propagated is by seed, grafting, 

cuttings, layering and suckers. Stratified seed should be planted during the early winter. 

Germination occurs during the spring. In mid- to late spring, seedlings are transplanted. For 

commercial purposes, 600 trees per hectare are planted. Fertilizers are applied three times per 

year to aid growth. Trees should be pruned during the spring and fall. Fruit is highly perishable, 

and has a storage life of 9 to 12 days at 0 to 2 °C (32 to 36 °F) or 1 to 2 days at 20 °C (68 °F). 

The tree can remain in production for up to 30 years. The major area of production is 

Southeastern China. 

Bignay:

The bignay trees thrive from sea level to 1,200 meters (4,000 feet) in full sun to partial

shade and are spaced 12 to 14 meters (40 to 45 feet) apart. One male tree is planted for every 10 

to 12 female trees. Propagation is by cuttings, grafting or air layering.

Bilimbi:

The bilimbi is cultivated in tropical to warm subtropical lowland locations throughout the 

world. Requires full sun, rich, moist, well-drained soil, and yearly evenly distributed

precipitation with a 2 to 3 month dry season. It is hardy in Zones 9B to 11. Tolerant of a 

number of soils, but not tolerant of frost and drought. Less wind and cold tolerant than the 

starfruit. Propagated by seeds, grafting, cuttings, and air layering. 

Borojó:
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The borojó is cultivated in humid rainforests as a understory tree with rainfall up to 40 

cm per year and average temperature of 26 °C and high humidity (over 85%). It is adapted to 

Warm tropical lowlands with heavy soils. Propagation is by seed with germination in 20 - 45 

days. 

Breadnut:

The breadnut requires a hot, humid to sub-humid tropical climate with a seasonal dry 

period and full sun or bright shade. Grows in tropical forests or dry limestone woodlands. 

Prefers annual rainfalls of 60 to 400 centimeters (24 to 157 inches), elevations of sea level to 

1,000 meters (3,281 feet), temperatures of 15 to 37 ° C (59 to 99 ° F), and a mean annual 

temperature of 27 °C (81 °F). Grows best in well-drained, fertile soils with high organic matter. 

Adapts to shallow calcareous or rocky soils and acid ultisols poor in nutrients and rich in organic 

matter. Tolerant of a variety of soil conditions, a pH from 6.8 to 8.2, short and light frosts, salt 

spray, shade, droughts, and seasonal flooding. Propagation is by seed, cuttings, or air layers. 

Seeds should be soaked in water for 24 hours before planting into containers. Germination 

occurs in 28 days. After seedlings reach 30 to 50 centimeters (12 to 20 inches) tall, trees are 

planted 10 by 10 meters (33 by 33 feet) apart in the field. 

Cabeluda:

The Cabeluda requires a tropical, humid climate with moist, fertile soil and full sun or 

partial shade. The tree is fairly cold tolerant and can withstand temperatures up to -3 °C (27 °F), 

and is propagated by seed.

Cajou, fruit:

The cajou, fruit grows in hot, humid tropical lowlands, dryland forests, flood plains, and 

the non-flooded areas of the rainforest; sometimes found on the high flood plains where the soils 

are briefly waterlogged. Prefers clay soils, mean annual temperatures of 28 °C (82 °F), annual 

rainfalls of 200 centimeters (79 inches), and elevations up to 300 meters (984 feet). It requires 

hot, humid tropical conditions. Propagation is by seed, with germination occurs in 6 to 8 days. 

Cambucá:

Cambucá grows in hot, rainy regions with temperatures ranging between 9 to 42 °C (48 

to 108 °F) and annual rainfall around 200 centimeters (79 inches): well adapted to many different 

cooler and drier climates. Propagation is by seeds and remains viable for no more than one week 

when kept dried or four weeks when preserved in moss. Seeds are covered with 0.5 to 1 

centimeters (0.2 to 0.4 inch) of soil and watered 2 times per day. Sprouting occurs in 2 to 5 

months. Seedlings are planted 8 meters (26 feet) apart in an area protected from sun and wind 10 

to 12 months after germination when they are 40 to 50 centimeters (16 to 20 inches) high. 

Mature trees prefer a deep, rich, well drained soil in full sun. Young trees need pruning

regularly. 
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Carandas plum:

Carandas plum requires a hot climate with low rainfall. Grows at forest edges, in forests, 

woodlands, coastal thickets, rocky hillsides, in clay soils including black cotton soils, and in dry

and moist low and midlands at elevations of 1,500 to 2,500 meters (4,921 to 8,202 feet). 

Propagation is by seed and cuttings and is consumed as a famine food.

Carob:

Carob grows throughout the Mediterranean region in the warmest areas near the coast in 

sandy, well-drained loam; prefers warm temperatures and subtropical areas: slightly hardier than 

the sweet orange. Ideal precipitation for fruit set is 35 centimeters (14 inches), while higher 

yields are obtained with precipitation of 50 to 55 centimeters (20 to 22 inches). Pods should not 

be exposed to rain after turning brown. Tolerates a number of soils including rocky hillsides, 

deep sand or heavy loam that is well-drained, drought, mild and dry areas with poor soils, and 

hot and humid coastal areas, but does not tolerate acid or wet soils. Young trees suffer frost 

damage; mature trees can survive a temperature drop to -6.7 °C (20 °F). Propagated by seeds, 

budding, cuttings, and grafting. Seeds must be scarified and soaked before planting. Swollen 

seeds are planted in flats and when the second set of leaves is produced, plants are transferred to 

pots. When 30 centimeters (12 inches) tall, plants are transplanted to nursery rows and spaced 9 

meters (30 feet) apart. Pruning and fertilization aid yield. It is cultivated for seeds and pods. 

Cashew apple:

Cashew apple fruit grows in moist, warm temperate to very dry tropical conditions. It

can tolerate annual precipitation of 7 to 20 cm (28 to 80 inches), average annual temperatures of 

24 to 28 °C (75 to 83 °F) and a relative humidity of 65 to 80%. Cashew trees are well adapted to 

many well-drained soil types and trees growing in light sand and limestone soils produce 

satisfactory yields. Tolerant of deep, well-drained, sandy, poor soils; requires a pH of 4.5 to 6.5. 

Drought tolerant and high rainfall and humidity favor diseases, but it has cold tolerance. 

Propagation is by seed that is planted directly in the field. For commercial purposes, plants are 

spaced 6 to 11 meters (20 to 35 feet) apart. 

Ceylon iron wood:

Ceylon iron wood trees grow wild in dry evergreen forests in India: cultivated on a small 

scale in gardens, especially near big cities where there exists a good market for the fruits.

Ceylon olive:

Ceylon olive is grown as a sub-canopy tree in evergreen to semi-evergreen forests up to 

1600 meters (5,249 feet). It thrives in the moist, low country, and is propagated by seed.
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Cherry-of-the-Rio-Grande

Cherry-of-the-Rio-Grande grows in tropical to subtropical conditions in a variety of soils. 

Slightly acid soils are preferred ad requires full sun. It is not tolerant of drought. Large amounts 

of water are required during bloom and fruit development. Mature trees tolerate temperatures 

down to -6 °C (21 °F). Propagation is by seed and grafting. Fruit production occurs in 4 to 5 

years from seed. Established trees require a fertilizer at least three times a year. Thrives in 

USDA Zones 9 to 11.

Chinese olive, black:

The black Chinese olive grows in forests at 500 to 1,300 meters (1,640 to 4,265 feet). 

Cultivated for food in southern China (Kwangsi, Kwangtung, Fukien, and Szechwan) and 

Indochina. Cultivated in northern Vietnam at altitudes below 500 meters (1,640 feet). The tree 

requires full sun, deep humid soil, and steep land.

Chinese olive, white:

The white Chinese olive trees are distributed in primary and secondary forests in China, 

Japan, Malaysia, Northern Vietnam, and Laos. Trees are cultivated in Thailand. Requires a 

subtropical to cool tropical climate, and tolerates a variety of moist soils, from sand to heavy 

clay; tolerates acid to alkaline pH conditions. Grown in areas with elevations of 400 to 1,200 

meters (1,312 to 3,937 feet), mean temperatures of 18 to 24 °C (64 to 75 °F) and a rainfall of 150 

to 250 centimeters (59 to 98 inches). Tolerates semi-shade conditions, and it is propagated by 

seed.

Chirauli-nut:

The chirauli-nut grows in the deciduous dry forests and valleys at altitudes of 750 to 

1,500 meters (2,461 to 4,921 feet). In India, the tree is adapted to a relative humidity in January

from 40 to 80% and in July from 70 to 90%, and propagates by seed.

Ciruela verde:

Ciruela verde is grown in tropical climates at low to middle elevations. Tolerant of a 

variety of moist soils including sandy, loamy and clay conditions with an acidic, neutral or a 

basic pH. Grows in sunny or semi-shade conditions. Propagation is by seed and trees fruit 

within 2 - 3 years from seed. Tolerant of freezing but it is slightly damaged by temperatures of -

2 ° C (28 ° F). 

Cocoplum:
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The cocoplum grows along the coast in thickets on dunes and rocky headlands up to 

500 meters (1,640 feet); also prefers hot tropical lowlands with shallow poor to fertile soils. 

Thrives inland along watercourses, on sandy, nutrient-poor soils. Grows where competing 

vegetation is kept short. Tolerant of wind, salt spray and flooding; requires full sun. Grown in 

USDA Zones 10 to 12. Semi-tender; foliage is damaged at -1 °C (30 °F). It is propagated by

seeds and cuttings, and root cuttings are made at 6 to 8 weeks.

Date:

The date grows in dry subtropical and tropical areas of the world. Requires hot and dry

conditions for proper fruit maturation. Fruit production is best where there are long, intensely 

hot summers with little rain and very low humidity from pollination to harvest and abundant 

underground water near the surface or irrigation. Tolerant of salt, alkaline conditions, various 

soil types with good drainage, and temperatures to about -5 °C (23 °F). Thrives in conditions 

with an annual precipitation of 3.1 to 40.3 cm (12.2 to 158.7 inches), annual temperatures of 12.7 

to 27.5 °C (55 to 82 °F), and pH of 5.0 to 8.2. In cultivation, one trunk is allowed to grow large. 

Propagation is by seed, suckers from the base of the trunk, or tissue culture. Seedlings are 

planted in nursery rows and later transplanted to the permanent location. Fruit production occurs 

in 5 to 8 years from suckers. Trees are planted 9 meters (30 feet) apart with one male tree for 

every 50 female trees. Artificial pollination is also practiced. Dates are a major fruit crop in arid 

regions of North Africa and the Middle East.

Davidson’s plum:

The Davidson’s plum grows in tropical and subtropical rainforests in northeast 

Queensland from sea level to 1,000 meters (3,281 feet). Tolerant of full to part sun and a range 

of soil types; prefers moist soil with high levels of organic matter and it thrives where there is 

consistent rainfall throughout the year. Adult trees may survive frost but juvenile trees encounter 

leaf burn. Propagated by seed or tissue culture. Trees are planted 2.5 to 5 meters (8 to 16 feet) 

apart in rows that are 3 to 5 meters (10 to 16 feet) apart. Large yields are improved by removing 

apical shoots to induce multiple stems. Mulching, irrigation and windbreaks are common 

cultivation practices.

Desert date:

The desert date requires a hot arid climate and does not tolerate humid climate. Fruit still 

develops in unusually dry years. Grows at frost-free elevations from sea level to 2,000 meters 

(6,562 feet) in fertile, low-lying sites with deep sandy soil and access to water. Also grows well 

on heavier, fertile clay soils with low salinity, open parklands and grasslands. Requires a mean 

annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean 

annual rainfall. Propagation is mainly by seed. Plants may be propagated by cuttings. Seeds are 

soaked in warm water for several hours before planting time. A loamy nursery medium, a 

rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. Seedlings 

should remain in the nursery for 3 to 6 months and fruiting begins in 5 to 7 years from seed. Full 
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fruiting potential is reached by 25 years. Trees live for 100 or more years and thus far little 

progress towards commercial production.

Doum palm coconut:

The Doum palm coconut grows best in moist, tropical climates in a rich, well-drained 

sandy loam with a pH of 6.5 to 7.5 and sunny conditions. Forms thick stands along watercourses 

in hot, dry areas. Tolerates arid and semi-arid areas with dry tropical or subtropical climate;

however, fruit size and production is lower in these areas. It is found in open grasslands and 

desert. Tolerates moderate salinity and nutrient poor soils and is able to withstand some frost. 

Propagation is by seed and basal offsets. Seeds take up to a year to germinate and underground 

development takes place before the first seedling leaf emerges. Plant seeds singly in deep 

containers or 20 centimeters (8 inches) deep in the ground. Soil must be kept moist for 2 to 3 

months while the seed is germinating, and once germination occurs, seedlings can withstand up 

to 10 months of drought.

False sandalwood:

False sandalwood requires hot tropical lowlands or subtropical climates. Found as 

solitary trees dispersed in open, dry savannah, as an understory of dry forests or woodlands, 

along seashores, or on riverbanks. Prefers areas where there are stony, sandy, clay, clay loam, 

loamy, sand, and sandy clay soils. Tolerates a mean annual rainfall ranging from 30 to 125 

centimeters (12 to 49 inches) and a mean annual temperature of 14 to 30 °C (57 to 86 °F), and it 

grows at elevations from ground level to 2,000 meters (0 to 6,562 feet). Tolerant of light frost 

and drought, and propagation is by seed and cuttings. 

Feijoa:

Feijoa grows in the cool subtropical, warm temperate and cool highland tropical climates. 

Found growing in the subtropical forests with large timber tree species at altitudes of 400 to 800 

meters (1,312 to 2,625 feet), temperate forests at 900 meters (2,953 feet), and high altitude 

grasslands and low canopy forests at about 900 meters (2,953 feet) in South America. Thrives 

on the forest margin or as an understory tree. Tolerant of a considerable range in rainfall and a 

variety of soil conditions including nutrient poor and acidic soils. Fruiting is poor in hot tropical 

lowlands. For optimal fruit production, plants are planted in fertile, well-drained soil in a sunny

location. Does not tolerate cold winters, and cold temperature damage occurs below -3 °C (27 

°F) in summer and -8 °C (18 °F) in winter. Frosts damages the fruit. Hot and dry conditions in 

spring during flowering and fruit set may interfere with pollination and lead to low yields. 

Propagation is by seed, cuttings, layering, and grafting. During late summer is the best time to 

make cuttings. Rooting takes 8 to 10 weeks. Trees in orchards are planted 3 to 3.5 meters (10 to 

11 feet) apart in the row with rows 4.5 to 5 meters (15 to 16 feet) apart. Requires a slow release 

fertilizer. Plants are often self-sterile, and fruiting is improved by cross-pollination. To ensure 

proper fruiting, two trees of different cultivars must be planted close together. New Zealand is 

the world’s large producer of this fruit; generally, fruit are not produced on a commercial scale. 
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Fig:

Fig trees are located in the subtropical, cool tropical and temperate zones with moderate 

winters. Grows best in dry climates where the cool season alternates with the hot season. 

Prefers hot, dry, summers with low humidity, no autumn rains and low to medium fertile soil. 

Summer temperatures of 32 to 37 °C (90 to 99 °F) or higher are optimal. Mature trees can 

tolerate winter low temperatures of -10 °C (14 °F), while young trees cannot tolerate 

temperatures between -8 to -6 °C (18 to 21 °F). It is also tolerant of a variety of soil conditions 

from sand to clay, with good drainage and low acidity, a pH range of 6 to 7.8, temperatures 

below freezing when plants are dormant, drought, and some soil salinity. High rainfall causes 

trees to produce poorly. Fig orchards growing in the hot dry climates require about 76 

centimeters (30 inches) of water annually. Cultivated from sea level to over 5,000 feet (1,524 

meters). Propagation is by seed, cuttings, and grafting. Cuttings are taken during the dormant 

season. Tree spacing is variable depending on whether figs will be dried or produced for the 

fresh market. Plants for drying are planted on a square or offset pattern with 6 meters (20 feet) 

between the rows to allow space for drying and machine harvest and from 4.2 to 5.4 meters (14 

to 18 feet) between trees. Orchards for fresh fruit production are set closer in square or offset 

plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 3.6 to 4.8 meters (12 

to 16 feet) between trees. In many commercial production regions, trees are pruned severely 

after each harvest because fruit is mainly produced on new growth. Commercially grown trees 

average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 meters (20 to 23 feet) in width. 

Pruning also enables the fruit to be harvested more easily. Irrigation at lower elevations will 

increase production. 

Fragrant Manjack:

Fragrant manjack grows in tropical and subtropical areas in open woods on slopes and 

beside mountain streams; grows singly in the sub-Himalayan region up to about 1,500 meters 

(4,921 feet) and in dry deciduous, moist deciduous, monsoon forests and tidal forests. Cultivated 

in its natural range for fruit in borders and along roadsides. Prefers an annual mean rainfall of 25 

to 300 centimeters (10 to 118 inches), a deep, moist, sandy loam soil, and full sun to part shade 

in moist ravines and valleys. Tolerates a wide range of soils. In areas where the rainfall is less 

than 50 centimeters (20 inches), plants are found growing along streams or depressions. 

Propagation is by seed, grafting, coppicing, and cuttings. Plant seeds directly into containers, 

beds, or trays, and germinates in 3 to 6 weeks. Plant seedlings in the field in 3 to 4 months at 

lower elevations and after a year at higher elevation or just before a monsoon. Plant in June to 

July at a depth of 2 centimeters (0.8 inch) in lines spaced 20 centimeters (8 inches) apart. 

Seedlings must be protected from frost and require full sun. Grafted trees flower in the fourth 

year.

Gooseberry, Abyssinian:
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The Abyssinian gooseberry grows in hot, dry tropical climates. In Ethiopia, the plant 

grows along river courses in humid lower highland forests of moist and wet forest in moist and 

wet midland at elevations of 1,600 to 2,200 meters (5,249 to 7,218 feet). Tolerant of higher 

rainfall. Only minor injury is encountered at temperatures below freezing. Propagation is by 

seed and cuttings.

Gooseberry, Ceylon:

The Ceylon gooseberry requires hot, humid, sunny, tropical lowlands. Grows vigorously 

on sand or limestone and in woodland thickets. Rich, moist, well-drained soil and an abundance 

of water are best for fruit production. In the Philippines, fruit grows from sea level to 792 meters 

(2,600 feet) and in Malaya from sea level to 1,219 meters (4,000 feet). Tolerant of dry to moist 

climates, a variety of soils and light frost, but is not tolerant of drought and extreme cold. 

Propagated by seed, shield budding, grafting and cuttings. An aggressive growing plant. Trees 

are fertilized annually and it grows in USDA Zones 9 to 10.

Gooseberry, Indian:

The Indian gooseberry is grown in hot tropical lowlands to dry deciduous subtropical 

forests. The plant is more subtropical than tropical and survives cold winters. The tree is found 

in locations from sea level up to 1,800 meters (5,906 feet). However, fruit is only cultivated in 

locations up to 1,500 meters (4,921 feet). In India, mature trees tolerate temperatures up to 46 

°C (115 °F). It is tolerant of both dry and humid conditions. Young plants must be shaded. 

Propagation is by seed, cuttings, layering, budding and grafting. The seed germinates and 

produces a seedling with a 0.8 centimeter (0.3 inch) stem diameter in 4 months. Budding and 

grafting takes place from June to September and February to March in India. Trees are spaced 9 

to 12 meters (30 to 39 feet) apart. Transplanted trees should be irrigated or planted at the start of 

the rainy season. Trees begin to bear when 5 to 6 years old and can bear for 50 years. 

Gooseberry, Otaheite:

The Otaheite gooseberry grows in subtropical to tropical climates. The tree is grows in 

hot, humid tropical lowlands. Tolerant of a variety of soils, a seasonal dry period, light frost, and 

elevations of up to 914 meters (3,000 feet). Propagation is by seed, budding, air layers, and 

cuttings. 

Governor’s plum (including Plum-of-Martinique, Rukam, and Indian plum):

The Governor’s plum (Flacourtia indica) thrives near humid limestone coasts, hot, 

humid tropical lowland valleys, dry tropical deciduous forests, and high, dry savannahs and 

hillsides. Plants are also found in forests having dry seasons, woodlands, wooded grassland, 

bush land, and near watercourses. Grows well in areas with a high water table and full sun. 

Requires a minimum temperature of 4 ° C (39 ° F) and a maximum temperature of about 45 °C 
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(113 °F); requires a minimum annual rainfall of 50 centimeters (20 inches) and a maximum 

rainfall of 200 centimeters (79 inches). Tolerant of drought conditions and a variety of welldrained soils from sand to clay, but it does not tolerate frost. Propagation is by seed, layering 

and grafting. The Plum-of-Martinique (Flacourtia inermis) requires hot, humid tropical 

lowlands. Does not tolerate frost. Propagation is by seed, air layering and budding. Trees live

approximately 20 years. Rukam (Flacourtia rukam) requires hot, humid tropical lowlands and 

full sun to shade. Prefers elevations up to 2,100 meters (6,890 feet). Grows in primary or 

secondary forests and along rivers. Tolerates a range of temperatures, rainfall and soil 

conditions. Propagation is by seed, root suckers and grafting. Seed germinates quickly. Trees 

should be spaced 8 to 12 meters (26 to 39 feet) apart. The Indian plum (Flacourtia jangomas)

requires hot, humid tropical lowlands. Grows at elevations up to 800 meters (2,625 feet) in 

mountain rain forests and evergreen broad-leaved forests. 

Grumichama:

The grumichama is a subtropical plant that grows in warm, wet tropical lowlands in deep, 

well-drained medium-acid soil. Tolerates a wide range of soils including shallow, moist, sandy

soils, deep fertile sandy loam, or rich clay. Grows best in partial shade, but tolerates full sun. 

Requires an annual rainfall that is above 178 centimeters (70 inches). Not very tolerant to frost

but it can survive temperatures of -3.33 °C (26 °F) in Brazil. Propagation is by seed, grafting 

and cuttings. Fruit production occurs the fourth year from 1.2 meter (4 foot) tall seedling trees. 

Produces fruit from 76 to 610 meter (300 to 2,000 foot) elevations. Most fruit is produced at 

elevations from 76 to 274 meters (250 to 900 feet). Trees are pruned as a shrub and kept at 2 to 

3 meter (6 to 10 foot) heights to facilitate harvesting. Commercial trees are planted at 5 to 6 

meter (15 to 20 foot) spacing or grown in hedgerows. Most commercial production occurs in 

Brazil. 

Guabiroba:

Guabiroba is grown in hot, dry Southern and Western savannah regions of Brazil. Grows 

well in hot, dry climates and poor soils. Somewhat frost hardy and in Brazil, cultivated in 

domestic orchards, mainly in the south and southeast part of the country, propagated by seeds.

Guava:

Guava grows in the tropics and warm subtropics in both dry and moist climates. Prefers 

areas with long dry periods, full sun, medium rainfall of 100 to 200 centimeters (39 to 79 inches) 

per year, elevations of 0 to over 2,000 meters (6,562 feet), mean temperatures of 23 to 28 °C (73 

to 82 °F), high light, and soils with good drainage, high organic matter, and a pH of 5 to 7. 

Tolerances a wide range of rainfall, shade, drought, saline conditions, and very light frost. Can 

grow in low-lying seasonally flooded pastureland. Propagation is by seed, cuttings, layering, 

budding and grafting. Seeds are viable for a long period of time. Plant seeds in a well-drained 

media; germination occurs in 15 to 20 days. Seedlings should be transplanted when 5 to 76 

centimeters (2 to 30 inches) high, and placed in the field when 1 to 2 years old. Seedlings can be 
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budded or grafted when stems are 1.2 to 2.0 centimeters (0.5 to 0.8 inch). The side wedge 

method is used most in grafting. Cuttings 13 to 25 centimeters (5 to 10 inches) long are taken 

from green wood with two true leaves. Cuttings should be placed under mist with 28 to 30 °C 

(82 to 86 °F) bottom heat. Rooted cuttings 6 to 8 months old should be transplanted to the field. 

Trees should be spaced 3 by 5 or 5 by 6 meters (10 by 16 or 16 by 20 feet) apart. For 

commercial production, moisture (irrigation or rain) is required during vegetative growth, 

flowering and fruit development. Fertilization, defoliation and pruning after harvest aid 

production. Harvesting depends on skin color, the variety, and the stage at which the fruit is to 

be eaten. Cultivated in every tropical and subtropical country around the world.

Guava berry:

The guava berry is grown in tropical America in dry or moist coastal woodlands and 

forests from sea level to 300 meters (1,000 feet). Requires warm tropical lowlands and full sun. 

Tolerates dry to moist conditions and a variety of soils. Grows best in rich loam. Moderate salt 

tolerance. Poor growth occurs in high pH soils. It can tolerate some frost and is propagated by

seed

Guava, Brazilian:

The Brazilian guava requires tropical to warm subtropical climates. Tolerant of a variety 

of soil conditions, low temperatures, and arid conditions. Does not tolerate light sandy soil. The 

tree bears heavily at sea level. Propagation is by seed or cuttings. Germination occurs in several 

weeks to a few months. Seeds should be planted in 24 to 29 °C (75 to 85 °F) soil.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and 

Strawberry guava).

The Cattley guava requires a cool to hot climate. Prefers full sun, rich sandy loam or red 

clay, dry climate, and elevations of sea level to 1,500 meters (4,921 feet). Can be grown on a 

variety of soil conditions including poor, limestone, saline, swampy, or well-drained soils; can 

grow in moist to dry forests and disturbed areas. The red form tolerates temperatures up to -6 °C 

(21 °F), shade, and drought. Hardier than the common guava. The yellow form is less tolerant 

of cold temperatures, but can tolerate minor flooding. Trees are invasive in many areas of the 

world, forming thickets and mats of roots: can shade out native vegetation and is considered the 

worst pest plant in Hawaii. Propagation is by seed, grafting, budding, rooted cuttings, and 

layering. Most red form cultivars are propagated vegetatively. Yellow form fruit are usually 

grown from seed. Young trees are not commonly trained but are fertilized and irrigated. 

Guava, Costa Rican:

The Costa Rican guava rrequires a hot tropical climate. Trees grow in valleys, along 

streams, on temperate highlands, and in swampy woods along the coast and inland. Prefers 

medium to high rainfall. Tolerates a variety of well-drained soil conditions and low to medium 
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elevations. Trees do not fruit well at sea level, but do well at higher elevations. Not tolerant 

of frost. Propagation is by seed and cuttings. 

Guava, Para:

Para guava growing rrequirements are similar to the common guava. Prefers a hot, dry

tropical climate, light soils, full sun to part shade, high rainfall and low to medium elevations. 

Less hardy than the tropical guava. Fertilization aids fruit set and it is propagation is by seed.

Guayabillo:

The guayabillo requires a warm tropical or subtropical climate but can tolerate some 

frost. Propagation is by seed.

Illawarra plum:

The Illawarra plum prefers a rich, moist non-alkaline soil and a humid climate. Grows 

best in coastal lowlands on deep alluvial soils beside riverbanks. Also thrives in the dense 

subtropical riverbank and seashore rainforests of Queensland and New South Wales. Tolerates 

moist, well-drained acidic or neutral sandy, loamy and clay soils and temperatures down to -7 °C 

(19 °F) in Australian gardens. Grows in semi-shade or full sun at elevations between sea level 

and 1,000 meters (3,281 feet). Can tolerate maritime exposure and fire. Propagated by seed and 

cuttings. Seeds are sown in sandy soil in a warm greenhouse. Seedlings should be planted into 

individual pots and left in the greenhouse for one winter. Trees are planted in the permanent 

position in late spring or early summer after the last frost. The seeds ripen in October. Cuttings 

of half-ripe terminal shoots are cut 5 to 10 centimeters (2 to 4 inches) long and placed in a frame 

in July in August.

Imbé:

Imbé is grown in hot, dry tropical climate in deep acidic or sandy soil. Also grows in 

more humid climates and subtropical climates. Requires warm winters, hot to very hot summers 

and full sun. Tolerates drought, salt, wind, heavy rain, light shade, varying rainfall from 20 to 

100 cm (8 to 39 inches) per year and many different types of soil. Does not tolerate extreme 

cold, but can tolerate temperatures to -3 °C (26 °F). Propagation is by seed and grafting. Trees 

should be fertilized every 3 to 4 months with a complete tree fertilizer. The thin skin of the fruit 

and susceptibility to damage has hindered commercial cultivation.

Imbu:

Imbu rrequires a hot tropical or subtropical, semi-arid climate, and is tolerant of dry

conditions. Grown in the dry tropics and tropical areas with alternate seasons. Also, found 

growing in areas with high humidity and an annual rainfall of 152 centimeters (60 inches). 

Potential crop for arid tropical regions. Grows in gravelly loam that is sometimes mixed with 
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clay or sand. Susceptible to frost. Some plants can withstand temperatures of -2 °C (28 °F) 

without major injury. Propagation is by seed and cuttings. Seeds should be germinated in flats 

of light soil. Wild trees produce more fruit than can be consumed. Some cultivation takes place 

where wild trees are not present. 

Jaboticaba:

The jaboticaba requires a cool tropical and warm subtropical climate with medium to 

high rainfall and full sun. Grows best in groups on deep, fertile, mildly acid, well-drained soil 

above 500 meters (1,640 feet). Also grows well on sandy soils, heavy clay, and limestone. 

Tolerant of light frosts reaching -3 °C (27 °F). Not tolerant of salty or poorly drained soil. 

Propagation is by seed, inarching, air layering, tissue culture, cuttings, and grafting. Seed 

germination takes place in 20 to 40 days. Each seed produces four to six plants. Plant trees 6 by

6 meters (20 by 20 feet) to 6 by 4 meters (20 by 13 feet) apart. The jaboticaba have been 

cultivated in Brazil since pre-Columbian times. Fruit are cultivated in orchards containing 500 

to 1,000 trees. Harvest fruit when the fruit turns deep purple to black and becomes soft to the 

touch. Maturation takes place over 2 weeks on one tree. 

Jamaica cherry:

Jamaica cherry grows well in tropical to near tropical locations, in warm, humid climate 

at elevations up to 1,300 meters (4,265 feet). Requires at least 100 centimeters (39 inches) of 

annual rainfall and good drainage. Tolerates occasional low night and winter temperatures, 

drought, poor, rocky acidic to alkaline soils, polluted city air, and denuded mountains where 

other trees fail to grow. Prefers light soils with a pH of 5.5 to 6.5. Does not tolerate salt, 

waterlogged conditions, or calcareous soils. Seedlings do not tolerate shade. Fruit are 

propagated by seed, cuttings and air layering. Seed are planted directly into the field. High 

temperatures and light are required for germination. Plants begin fruiting 18 months from seed. 

Plant trees at 6 to 8 meters (20 to 26 feet) apart. The planting hole should contain a mixture of 

soil and organic matter. Most fruit are obtained from wild plants. 

Jambolan:

Jambolan grows in tropical humid lowlands or hot subtropical climates from sea level to 

1,800 meters (6,000 feet). Does not fruit at elevations above 600 meters (2,000 feet). Grows 

semi-wild in Hawaii in moist areas below 600 meters (2,000 feet). Grows only in areas with 

minimum temperatures above 1.7 °C (35 °F). Grows best in regions with annual heavy rainfall 

of 1,016 centimeters (400 inches) and full sun. Thrives on riverbanks. Dry weather is required 

during flowering and fruiting periods. Tolerant of a variety of soils, including poorly drained 

soils, seasonal dry periods and prolonged flooding. Grows well under adverse conditions in low, 

wet areas. Also grows well on higher, well-drained loam, marl, sand or limestone soils. Not 

tolerant to heavy salt spray, over wash and saline or sodic soils. Young trees are sensitive to 

frost, while mature trees tolerate brief below-freezing temperatures. Has become invasive in 
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many areas and is shading out native trees. Propagation is by seed, cuttings, budding, layering 

and grafting. Seeds are sown during the rainy season in India and germinate in 2 weeks.

Jelly palm:

The jelly palm requires warm temperate, subtropical or cool tropical climate. Native to 

open savannahs, grasslands, and dry woodlands. Grows best in sandy well-drained soils at low 

elevations. Tolerant of drought, salt, heat, windy conditions, and a variety of soil conditions 

including clay, loam, alkaline and acidic soils; can grow in dry and/or infertile soils. Grown in 

full sun to part shade/part sun. Plants exposed to full sun are more compact. Hardy to at least -

12 °C (10 °F). Resistant to freeze injury. Regular water and fertilization produces palms that are 

more attractive. Propagated by seed. Seeds germinate unevenly over several months to a year. 

It is best to sow the seed in a warm greenhouse at 24 °C (75 °F). Pre-soaking the seed for 24 

hours in warm water prior to sowing may aid germination. 

Jujube, Chinese:

The Chinese jujube grows in the subtropics and warm temperate zones in full sun and 

sandy, well-drained soil. Requires hot, dry climate during the growing season and cool to cold 

temperatures during dormancy. Does best where summers are long and hot and rain seldom falls 

during fruit ripening. Trees have a medium to low chilling requirement in order to set fruit. 

Tolerant of temperatures to -10 °C (14 °F) during dormancy. Also tolerant of drought, poor 

soils, loam soils, and soils with high salinity or high alkalinity. In well-drained soils, trees grow 

in areas where the annual rainfall exceeds 150 centimeters (59 inches). Grows in dry, gravelly or 

stony slopes of hills and mountains. The Chinese jujube is a deciduous tree that grows up to 15 

m tall and has a medium to low chilling requirement and a semi-arid climate. The trees are 

drought tolerant and prefer full sun and a well-drained soil. It grows in northern Florida. Tree 

spacings are usually 4.5 m x 7.5 m. Propagation is by seed, budding, cuttings and grafting. For 

seed propagation, stones are removed from the fruit and dried at room temperature for several 

weeks. When the stone has dried, it is opened and the seed is soaked for 2 days in fresh water. 

Seeds are then stratified in moist sand or peat at 5 °C (41 °F) for 60 days. Seeds are then planted 

in warm, moist, well-drained soil. Germination takes place in 2 weeks. Tree spacing is 4.5 

meters by 7.5 meters (15 feet by 25 feet). Regular fertilizer applications aid growth. Irrigation is 

required in semi-arid regions. Based on public comments on the crop grouping Stone fruit 

proposed rule Chines jujube will be transferred to become a member of the Stone fruit crop 

group 12-12.

Jujube, Indian:

The Indian jujube grows in the wet/dry tropical and warm subtropical climates. Requires 

warm to hot tropical climate with low to high rainfall and full sun. Trees are suited to mean 

annual temperatures from 7 to 13 °C (45 to 55 °F) to 37 to 48 °C (99 to 118 °F). Annual rainfall 

requirements are 12 to 220 centimeters (5 to 87 inches). Trees grow at altitudes of about 900 to 
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1,650 meters (2,953 to 5,413 feet). Commercial cultivation occurs up to 1,000 meters (3,281 

feet). Grows in the arid and semi-arid regions of Africa, Asia and some of the Caribbean islands. 

Also, found in coastal thickets and dry limestone woodlands. Grows best on sandy loam, neutral 

or slightly alkaline soils. Grows well on laterite, medium black soils with good drainage or 

sandy, gravelly, alluvial soil of dry riverbeds. Tolerant of a variety of soil conditions including 

poor soils, salinity, drought and flooding. Sensitive to frost. Propagation is by seed, root 

cuttings, and grafting. To select seeds, the stones are taken from the fruits that have fully ripened 

on the tree. They are put into a 17 to 18% salt solution. Stones that sink are dipped in 500 ppm 

thiourea for 4 hours and then cracked. Plant seeds directly in the field and germinate in 7 days. 

In Western India, jujubes are budded in April or May using scion buds. In other parts of India, 

budding is done in July or December. Trees are planted in a square pattern in the field about 7 

meters (23 feet) apart in both directions. Trees should be regularly pruned during the summer 

when trees have shed their leaves and are dormant. Fertilization and irrigation increases 

productivity of the plant. 

Kaffir-plum:

The Kaffir-plum grows in tropical and subtropical climates in full sun. Tolerant of dry

conditions and poor soil. Requires moderate amounts of water, especially during the summer 

months. Grown in frost-free areas. Propagation is by seed and cuttings. Seeds should be soaked 

in water for a day and then scrubbed with a brush to remove the fleshy part. Seeds are sown in 

trays filled with river sand or potting soil. Germination takes 7 to 11 days.

Kakadu plum:

The Kakadu plum grows throughout the subtropical woodlands of the Northern Territory

and Western Australia. Wild-growing trees tend to have higher vitamin C content compared to 

cultivated trees.

Kapundung:

Kapundung thrives in tropical lowland forests at elevations up to 1,000 meters (3,281 

feet). Tolerates a wide range of soils including dry sandstone and peat swamps.

Karanda:

Karanda grows from sea-level to 600 meters (2,000 feet) in the Philippines and up to an 

altitude of 1,800 meters (6,000 feet) in the Himalayas. Requires full sun; not suited to humid 

climates. Grows vigorously on sand or limestone; grows wild on poor, rocky, dry soils. Most 

fruitful on deep, fertile, well-drained soil. Fertilize three to four times a year with general 

purpose fertilizer. Propagated by seed, cuttings and air layering. Requires pruning to bloom and 

fruit profusely. Tolerates temperatures to about 4 °C (25 °F); high salt tolerance.

Kwai muk:
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The Kwai muk is found in lowland evergreen and tropical forests; also grown on hills and 

low mountain ranges at elevations of 100 to 1,700 meters (328 to 5,577 feet). Grows best in full 

sun. Tolerates a variety of well-drained soils including mildly acid sandy soils and limestone 

soils; also tolerates brief flooding. Trees should be irrigated during times of hot weather and 

little precipitation. Fruit are not very cold tolerant. Propagation is by seed. Seed takes several 

weeks to germinate. Plants grow slowly. 

Lemon aspen:

Lemon aspen grows in highland rainforests from Central to North Queensland, tropical 

and tableland forests of Northern Queensland and coastal regions from Victoria, New South 

Wales through to Queensland. Requires a sunny, sheltered position, moist well-drained rich soil, 

and natural rainfall greater than 60 centimeters (24 inches). Propagation is by seed and cuttings. 

Seed germinates well and does not require any treatments. Most fruit is harvested from the wild. 

Small-scale production takes place in Northern New South Wales and along Queensland coasts. 

Mangaba:

The Mangaba requires a hot, dry tropical climate and well-drained sandy acidic soils that 

are poor in nutrients and organic matter. For best fruit production, the tree requires an annual 

mean temperature of 25 °C (77 °F) and annual rainfall of 75 to 150 centimeters (30 to 59 inches). 

Grows during the hottest periods. The tree tolerates drought, deep, well-drained and sandyloamy soil. Propagation is by seed and grafting. Seed should be obtained from ripe fruit, 

washed, dried under shade for 24 hours, and sown within 4 days. Trees should be pruned to 

remove dead and diseased branches. 

Marian plum:

The Marian plum grows in hot tropical lowland forests in monsoon climate. Thrives in 

humid conditions in light, fertile soil at elevations of 300 to 850 meters (984 to 2,789 feet). 

Propagation is by seed, stem cutting and grafting. Seedlings and cuttings are planted 10 to 12 

meters apart in shade and fertilized regularly.

Mombin, Malayan:

The Malayan mombin grows on open hillsides at elevations of 300 to 1,400 meters (984 

to 4,593 feet) and hot tropical lowlands. Propagation is by seeds and cuttings.

Mombin, purple:

The purple mombin grows in hot, wet or dry tropical lowlands, highlands and semideciduous forests. Cultivated from zero to 2,000 meters (0 to 6,562 feet). Requires average 

annual precipitation of 30 to 180 centimeters (12 to 71 inches). Tolerant of a variety of soils 
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including rocky substrates, slopes, sand, gravel, heavy clay loam or limestone. Not tolerant of 

frost. Propagation is by seed and cuttings. Because seeds are not always viable, cuttings are 

more highly favored. Cuttings should be obtained after harvest when the leaves have shed and 

flowering has started. Cuttings are placed in the shade for a week and later planted 3 to 7 meters 

(10 to 23 feet) apart at a depth of 30 to 40 centimeters (12 to 16 inches). Cuttings should be 

irrigated after transplanting. The fruit is widely cultivated throughout the neotropics from 

Central Mexico and the West Indies to Peru and Brazil. Prune trees to 2 meters (7 feet) tall. 

Mombin, yellow:

The yellow mombins native to hot tropical lowlands with high rainfall or a dry season. 

Tolerant of soils including orisons, ultimo’s, and inceptions, soils with a low nutrient content, 

and soils with a pH of 5.0 to above 7.0. Plants adapt to humid areas, arid areas and warm 

subtropical areas with no frost. Trees do not tolerate elevations above 1,000 meters (3,281 feet). 

Trees grow isolated or in groups in moist tropical forests of the Amazon or the Atlantic Forest, 

grasslands, pastures, and backyards. Grows well in areas with average annual rainfall from 100 

to 200 centimeters (39 to 79 inches), a dry season of up to 5 months and full sun. In the humid 

zones of northeast Atlantic states, the tree grows along the coast and lowlands. Propagation is by

seed, grafting, air layering, in vitro, or large cuttings. Germination of seed is slow and low. To 

increase germination, physical and chemical scarification is utilized. Plants produced from seed 

have highly variable characteristics. Due to limited cultivars and the height of the tree, there is 

little commercial production. Most fruit is collected from wild plants. 

Monkeyfruit:

The monkeyfruit tree is found growing along stream banks in protected lowland areas 

and in the humid sub-Himalayan regions of India. It prefers deep, moist, permeable soils. Does 

not tolerate poor soils and water logging. Young trees tolerate moderate shade, but mature trees 

grow in full light. Tolerates a three-month dry season, an annual rainfall of 70 to 200 

centimeters (28 to 79 inches), an altitude of 150 to 1,600 meters (492 to 5,249 feet), and a mean 

annual temperature of 17 to 24 °C (63 to 75 °F). Young seedlings do not tolerate frost. Seeds, 

cuttings, or stumps propagate the tree. Seeds should be planted during the monsoon season. 

Germination is quick. Seedlings require shade and irrigation for the first 2 to 3 weeks and should 

remain in the nursery until the next monsoon season. Root cuttings should be 5 centimeters (2 

inches) long and stem cuttings should be 20 centimeters (8 inches) long.

Monos plum:

The Monos plum grows in hot tropical lowlands with medium to high rainfall. Tolerant 

of a variety of soil conditions and light frost. Grows well in beach sand. Propagation is by seed.

Mountain cherry:
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The Mountain cherry grows in tropical moist to wet forests. Favors areas in the forests 

and areas along beaches that are penetrated by sunlight. Trees colonize disturbed areas. 

Tolerant of environments containing salt. Seeds germinate rapidly, within 2 to 3 weeks.

Nance:

Nance trees are adapted to a wide range of climates and environments including the 

coastal Caribbean, semi-desert regions of northeastern Brazil, humid tropical lowlands, the 

middle elevations of Mexico, Central and South America, subtropical and tropical deciduous 

forests, open pine forests, and grassy savannah ecosystems. Trees are used in restoring infertile 

and burned-over land. Trees require 80 to 150 centimeters (31 to 59 inches) of rainfall per year, 

temperatures of 22 to 28 °C (72 to 82 °F) and an elevation of 0 to 1,800 meters (5,906 feet). 

Most trees are found at elevations below 1,000 meters (3,281 feet). Tolerant of drought, fire, 

high temperatures and a variety of soils including rocky, sandy, and alkaline soils, soils with 

moderate permeability and soils with good drainage and high fertility. Does not tolerate frost. 

Propagated by seeds and grafting. Seeds germinate in 20 to 45 days in well-drained potting soil. 

Due to variations in tree characteristics when grown from seed, grafting is done more frequently. 

Young trees should be shaded. Pruning and fertilizer aid fruit production. On rich soil, trees 

should be spaced 7 by 7 meters (23 by 23 feet). In less fertile soil, trees should be spaced 4 by 4 

meters (13 by 13 feet). The trees are left alone when forests are cleared and are maintained in a 

state of semi-wild cultivation; grown as part of a subsistence farming system. 

Natal plum:

The Natal plum grows in the tropics and subtropics in full sun and well-drained soil. 

Thrives in coastal bush, sand dunes and coastal forests. Tolerates light frost to -4 °C (25 °F), 

semi-shade, drought, wind, salt, a variety of climates, a number of soil conditions including dry 

rocky soils, red clay, sandy loam, sand, alkaline soils, and differing altitudes and latitudes. Does 

not tolerate water logging. Propagation is by seed, cuttings and layering. Seeds germinate in 2 

weeks. Vegetative propagation is the preferred method of propagation and is by air layering, 

ground layering, or shield budding. Cuttings are only successful if the tip of the young branchlet 

is cut halfway through and left attached to the plant for 2 months. Trees should be planted one 

meter apart to form a hedge. Pruning and fertilization aid plant growth.

Noni:

The noni grows best in the lowland tropics at an elevation of sea level to 800 meters 

(2,625 feet), a temperature of 20 to 35 °C (68 to 95 °F), mean annual rainfall of 25 to 400 

centimeters (10 to 157 inches), and well-drained rocky, sandy or loamy-sandy soils. Prefers dry

sites, maritime forests, and lowland areas in close proximity to shorelines. Grows as a forest 

understory tree in low-elevation tropical island forests and rainforests. Tolerates a wide variety 

of environments (wastelands, beach and lowland monsoon scrub on limestone, beach rainforest, 

disturbed forests, grasslands, coconut plantations, fallow areas, pastures and sandy coasts), a 
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wide range of soils including shallow, acidic, alkaline, sodic and infertile soils, a wide range 

of precipitation patterns up to 4,000 meters (157 inches) per year, droughts of 6 months or more, 

wind, flooding, a wide range of light intensities (full sun to shade), fire, salt and salt spray, a 

minimum temperature of 5 °C (41 °F), and harsh conditions including coral beach sands, basaltic 

lava flows, brackish tide pools, or the slopes of very steep gulches. Does not tolerate grasses or 

other weeds. Propagated by seed, air layering, root sprouts, or cuttings. For seeding purposes, 

ripe fruit are crushed by hand, allowing seeds and pulp to fall into a pot filled with a growth 

medium. The layer of pulp and seeds are then covered with a shallow layer of growth medium 

and the pot is placed in a warm location and watered daily. Since the seed coat is so tough, seeds 

may be scarified to reduce germination time. Germination occurs in 60 days or more with 

unscarified seeds and 3 to 4 weeks with scarified seeds. Seeds are viable for 6 months. 

Seedlings can be transplanted to the field in 9 months. Stem cuttings from woody vertical stems 

root in 3 to 4 weeks in an inert growth medium such as vermiculite. Stem cuttings can be 

transplanted to the field in 6 months. Plants should be spaced 4 to 6 meters (13 to 20 feet). 

Fertilizer and pruning aids growth. 

Olive:

The olive grows in temperate to tropical regions and is a long-lived evergreen tree. 

Requires sufficient winter chill to ensure fruit set and a long, hot growing season for proper fruit 

ripening. Flourishes in full sun. Tolerates mild wind, mild saline conditions, dry periods and 

any well-drained soil with a pH 5.0 - 8.5. Irrigation and fertilization improves fruiting. Does not 

tolerate hot, dry winds during fruiting or spring frosts; green fruit is damaged at approximately 2 

°C (28 °F). Olives are adapted to the xerophytes conditions of the Mediterranean climate. 

Propagated mostly by leafy stem cuttings. Approximately 10 to 15 centimeter (4 to 6 inch) long 

cuttings with 2 to 3 pairs of leaves should be obtained from 1-year-old shoots. Cuttings are 

treated with rooting hormone and placed on heated mist benches during spring or fall. Once 

rooted, cuttings are moved to individual containers. Young trees are trained into a specific shape 

and size. Tree spacing can range from 30 ft for ‘Manzanillo' cultivars to 40 ft for most other

cultivars for proper maintenance and harvesting when mature. Trees can also be maintained as a 

hedgerow or rectangle unit with spacing’s 10 – 20 ft (3 to 6 m) apart down the row. Trees are 

pruned at the end of winter to renew the fruiting surface. There is a range of time during which 

the fruit may be harvested. 

Papaya, Mountain:

The mountain papaya grows in tropical highlands and cool subtropical areas with welldistributed rainfall of 50 to 100 centimeters (20 to 39 inches) and temperatures ranging from 10 

to 24 °C (50 to 75 °F). It also grows in temperate climates. In tropical areas, plants inhabit the 

low dry mountain forest area at elevations of 1,500 to 3,000 meters (4,921 to 9,843 feet). Grows 

well in deep soil and abundant organic matter. Mountain papaya is hardier than the common 

papaya. It tolerates drought and light frosts of up to 2 °C (28 °F). It does not tolerate low dawn 

temperatures and intense midday sun during the winter (May to September). Propagation is 

mainly by seed. Seeds are removed from the fruit, dried in the open air and planted in pots. 
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Germination occurs in 30 days. Seedlings are planted 3 by 3 meters (10 by 10 feet) apart in 

the field when they reach 10 to 15 centimeters (4 to 6 inches) high. There is no dormancy

requirement. It is not possible to separate plants by the type of flower produced before bloom 

time. Therefore, three to four plants per site are planted. When the flower types are identified, 

the plants are selected and the hermaphrodite and female plants are selected for the orchard. 

Patauá:

Patauá palms are scattered on upland soils of terra firma rainforests and are widespread in 

the Neotropical lowlands. Plants do not usually grow above 950 meters (3,117 feet) in elevation. 

Palms form huge unbroken stands in flooded swamps. Do not tolerate frost. Propagated by

seed. Seed should be de-pulped and placed in 50 °C (122 °F) water for 30 to 60 minutes. Seeds 

should be planted in partial shade. Germination occurs within 2 months. When the seedling has 

at least one leaf, it should be transplanted to a container and grown under partial shade for one 

year. For plantations, plants should be shaded for the first few weeks before planting in full sun. 

Spacing for an agro forestry plantation would be 204 to 216 plants at 7 meter (23 feet) square 

spacing. To increase fruiting production, competing plants should be removed and the nutrient 

content of the soil should be increased.

Peach palm, fruit:

Peach palm, fruit can grow as wild palms in transitional natural ecosystems where there 

are natural disturbances including riverbeds and primary forest gaps, or as cultivated palms occur 

in ecosystems created by humans. Cultivated palms are adapted to a wide range of ecological 

conditions in the humid Neotropics. Palms require hot, wet tropical lowlands with deep, fertile, 

well-drained soils, elevations of less than 1,000 meters (3,281 feet), abundant and welldistributed rainfall (200 to 500 centimeters (79 to 200 inches) per year), and average 

temperatures above 24 °C (75 °F). Tolerates low-fertility soils and short, 3 to 4 month dry

seasons in non-sandy soils. Does not yield well in dry conditions. Does not tolerate waterlogged 

soils. Propagation is mainly by seed. Seed should be obtained from healthy trees at the 

beginning of the harvest season. Pulp should be carefully removed, seeds should be cleaned and 

sowing should occur in appropriate substrates with sufficient irrigation. Seeds germinate in 30 to 

90 days. Seedlings should be placed in moderate shade. When palms are grown for fruit, the 

spacing is 5 by 5 meters (16 by 16 feet) or 400 plants per hectare. For heart-of-palm crops, 

plants should be grown in high density (> 5,000 plants per hectare), high input stands, where 

standard spacing is 1 by 2 meters (3 by 7 feet). Lime and sufficient amounts of nitrogen, 

phosphorous, and potassium should be applied to acidic soils.

Persimmon, black:

The black persimmon grows best in subtropical climates with full sun and shallow, rocky, 

limestone soils. Prefers warm winters, hot, humid summers, and rainfall in the spring and fall. 

Forms heavy thickets in the Edwards Plateau. Also popular in Texas in the Rio Grande plains 

and the southeastern corner of the Trans-Pecos region. In Mexico, trees grow in the northern 
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portions of Nuevo Leon, Coahuila, Tamaulipas, and the extreme Northeastern corner of 

Chihuahua. Texas persimmon occurs in scrub evergreen forests, mature riparian and woody 

upland communities. Tolerant of heat, drought, shade, and most well drained soils including 

clay, loam, and sand. Can survive in semiarid environments including rocky north slopes, 

arroyos, ravines, and upper floodplain terraces. In drier regions, the tree grows on canyon sites. 

Grows at elevations of 300 to 1,700 meters (1,100 to 5,700 feet). Hardy in USDA zones 7 to 9. 

Propagation is by seed and vegetative reproduction. Clean seeds without fruit pulp germinate 

rapidly in warm, moist soil. Germination rates are 50 to 90 percent. Trees can be fertilized once 

per year.

Persimmon, Japanese:

The Japanese persimmon grows worldwide in warm temperate areas, subtropical areas 

and tropical highlands. Requires well-distributed rainfall and a seasonal cool period for proper 

flowering and fruiting. Prefers fertile, free draining clay loams with a pH of 5.5 to 6.5. 

Tolerates a wide range of soils and locations. Thrives in semi-arid to high humidity areas. 

Grows wild at elevations of 1,830 to 2,500 meters (6,000 to 8,000 feet). The optimal 

temperature range for fruit growth and sugar accumulation is 20 to 25 °C (68 to 77 °F). 

Extremely high temperatures during the summer inhibit fruit growth. Cool autumn temperatures 

promote the final expansion of fruit development and enhance fruit maturation. Some cultivars 

tolerate moderate frost. Non-astringent varieties grow better in the warm subtropics. Astringent 

types are best suited for temperate areas. Propagation is mostly by grafting. Some plants are 

propagated by seed, micro-propagation, and budding. For seedling rootstocks, seeds should be 

cleaned, dried, and placed directly in a seedbed at 30 °C (86 °F) during the autumn months. 

Seedlings should be established in long, narrow pots before potting into large containers. 

Grafting is done from early to mid-April when water begins to ascend to the upper parts of the 

tree. Grafts can be planted in three to four months. Commercial trees should be trained, thinned 

and pruned. Dwarf varieties should be planted 5 by 2.5 meters (16 by 8 feet) apart, semi-dwarf 

trees should be planted 5 by 3 meters (16 by 10 feet) apart, and vigorous varieties should be 

planted 6 by 4.5 meters (20 by 15 feet) apart. Several selected cultivars of persimmon are used 

for intensive cultivation. Some early-ripening cultivars are cultivated partially in heated plastic 

houses for early harvest. 

Pitomba:

The pitomba requires tropical to warm subtropical climate. Plants grow well in full sun 

and a variety of soils that are fertilized and frequently/heavily watered. Prefers acidic soils. 

Tolerant of saline conditions, partial shade, and light frosts up to 3 °C (27 °F). Not tolerant of 

drought during blooming and fruit development. Propagation is by seed and grafting. Seedlings 

produce fruit of varying sizes. Superior varieties are veneer-grafted. Cultivated locally and 

grown in botanical gardens.

Pomerac:
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The pomerac requires hot, wet, humid to sub-humid, tropical climate, full sun, rich, 

well-drained soil with a pH of 6.1 to 7.4, an annual rainfall of 152 centimeters (60 inches) or 

more and a mean annual temperature of 24 to 27 °C (75 to 81 °F). Native to lowland and 

rainforests. Grows from sea level to 1,219 meters (4,000 feet). Low-lying islands, moist coastal 

areas, and volcanic soils are preferred. In India, trees grow best on the banks of ponds, lakes and 

streams. Tolerates a variety of soils including sand and heavy clay and partial shade. Moderate 

drought tolerance. Not tolerant of soils with a high pH, water logging, and frost. Propagation is 

by seed, air layering, budding, cuttings, and grafting. Seeds should be planted 4 centimeters (1.5 

inches) deep directly in the field. Germination occurs in 2 to 4 weeks. Cuttings are transplanted 

6 weeks after taking root. Superior plants are propagated by budding. For commercial 

production, trees should be spaced 6 to 10 meters (20 to 33 feet) apart. Fertilization and 

irrigation aid plant growth. 

Rambai:

The rambai requires hot, humid tropical lowlands and forests. Thrives at elevations up to 

750 meters (2,461 feet). Prefers alluvial soils near rivers or other bodies of water. Propagation

is by seed and grafting.

Rose Apple:

The rose apple requires tropical to near-tropical climate. Prefers elevations of sea level to 

2,286 meters (7,500 feet), deep, loamy soil, full sun, wet lowland habitats, forests, or moist 

uplands. In India, trees prefer banks of canals and streams. Tolerates semi-arid conditions, some 

wind, cool coastal conditions, sand to limestone soils with little organic matter, and temperatures 

to 4 °C (25 °F). Does not tolerate prolonged drought. Mostly propagated by seed. Some 

vegetative propagation has been conducted including air layering, cuttings, and veneer grafting. 

Trees take up a large amount of space. 

Rumberry:

The rumberry tree naturally occurs in locally dense populations or even mono-specific

stands in Amazonian flood plains and riparian vegetation. The plant is tolerant of flooding and 

can withstand 4 to 5 months with the roots submerged in water. Fruit from wild trees is 

harvested directly into canoes. The tree is relatively easy to cultivate. Plants survive best in hot, 

damp tropical climates, with large amounts of rainfall, but can grow in the subtropics, surviving 

temperatures just above freezing. Propagation is through seed. In cultivation, the tree begins 

bearing fruit after 4 to 6 years. Suggested planting densities are 600 to 1,100 trees/ha.

Sea grape:

The sea grape requires warm tropical lowlands, coastal areas, full sun and elevations 

from sea level to 1,000 meters (3,281 feet). Grows on rocky to sandy shores, coastal woodlands, 

and forms thickets on dunes. Rarely grows inland. Thrives on slightly too moderately alkaline, 
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well-drained, loamy sands. Also grows on rocky calcareous soils and other freely drained

soils. Tolerant of a wide range of rainfall (50 to 150 centimeters (20 to 59 inches)), partial 

shade, a variety of soil conditions, dry seasons of up to 8 months, salt spray and drought. Not 

tolerant of excessive humidity and extended periods of frost. Young trees are injured when 

temperatures reach 0 °C (32 °F). Mature trees tolerate temperatures of -5 °C (23 °F) for short 

periods of time. Grows slowly in windy locations. Propagation is by seed, air layering, ground 

layering, and veneer grafting and hardwood cuttings. Seeds should be planted in or on lighttextured, well-drained soil; germination occurs in 18 to 50 days. Transplanting occurs in 4 to 5 

months, when the plant is 15 centimeters (6 inches) tall. During the seedling stage, plants should 

be watered well and placed in a sunny location protected from wind. Pruning and training 

should be done during the first ten years. A complete fertilizer should be applied 2 to 3 times per 

year. 

Sentul:

The sentul requires hot, wet tropical lowlands with fertile medium-acid soil. Does best in 

a wet monsoonal climate with average temperatures of 22 °C (72 °F), and well-drained soils with 

a pH of 6.5. A backyard tree in tropical Asia and a semi-wild tree in second-growth forests. 

Grown with other fruit trees; not grown as a monoculture. Tolerates drought, areas with annual 

rainfall of 80 centimeters (32 inches), cold, a variety of soils, and temperatures up to 40 °C (104 

°F). Large mature trees tolerate light frost. Trees can recover from severe damage from -3 °C 

(27 °F) frosts. Can survive at elevations up to 1,200 meters (3,937 feet). Propagation is by seed, 

inarching, approach grafting, cleft grafting, shield budding, and air layering. Seeds are prepared 

for planting by rubbing the seed coat with sand and washing with water. Seeds must be planed 

fresh or viability is lost. Germination occurs in 20 to 23 days. Propagation by seed may produce 

undesirable fruit. Seedlings can be used as rootstocks in less than one year. Trees that are 

asexually propagated are smaller and bushier. Trees should be planted at the start of the rainy

season in a field that is deeply ploughed and harrowed. Before transplanting, old leaves should 

be removed and leaves left on the trees should be pruned to half their size to lower the 

transpiration rate. Pruning needs to be completed before fruiting to develop the main branching 

system and a low, spreading crown. Spacing should be 8 by 8 meters (26 by 26 feet) to 14 by 14 

meters (46 by 46 feet). Windbreaks should be placed near the trees. 

Sete-capotes:

The sete-capotes requires a subtropical climates, full sun and well-drained soil rich in 

organic matter. Grown along the Alto Uruguay River, the Araucaria Forest and the Santa 

Catarina Highlands. Tolerates tropical climates. In warmer climates, trees should be placed in 

partial shade locations. Trees should be fertilized regularly.

Silver aspen:
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Silver aspen grows in coastal rainforests, further inland in subtropical rainforests or in 

coastal areas with full sun and adequate water. Plant the fruit in plantations and collected wild

from rainforest areas.

Starfruit:

The starfruit grows in tropical and subtropical areas. Mature trees can tolerate freezing 

temperatures for short periods of time. Thrives in full sun, at elevations of up to 1,200 meters 

(4,000 feet); requires evenly distributed rainfall of 180 centimeters (70 inches) per year. Prefers 

well-drained, rich clay loam soils. Propagated from seed, grafting, budding and air layering. 

Seeds germinate in damp peat moss in one week during the summer months or 14 to 18 days in 

the winter. For mass production, side-veneer grafting of mature, purplish wood onto starfruit 

seedlings is used. Plants are spaced 4 to 9 meters (13 to 30 feet) apart.

Surinam Cherry:

The Surinam cherry requires tropical to warm subtropical climates, full sun to partial 

shade, and medium to high rainfall. Found growing along streams, riverbanks, and the edges of 

forests in Brazil. Grows at elevations of sea level to 1,800 meters (5,906 feet). Favors deep 

loamy soil. Tolerates a variety of well-drained soil conditions including sand, sandy loam, stiff 

clay, and limestone-based soils, long dry seasons, periodic flooding, temperatures down to -6 °C 

(21 °F), and light frost. Not tolerant of saline conditions. Propagation is by seed, air layering, or 

veneer or cleft grafting. Germination occurs within 3 to 4 weeks after removal from the fruit. 

Seedlings are used for rootstocks of Surinam cherry. Trees should be planted 3 to 5 meters (10 

to 16 feet) apart or in hedgerows with an in-row spacing of 1 to 2 meters (3 to 7 feet) and a 

between-row spacing of 5 meters (16 feet). During the first 5 years of growth, trees should not 

be pruned. For ornamental purposes, trees are pruned into square hedges. 

Tamarind:

Tamarind requires hot subtropical to tropical lowlands or humid monsoonal climate, full 

sun, elevations of sea level to 1,500 meters (4,921 feet), a mean annual rainfall of 50 to 150 

centimeters (20 to 59 inches), a dry period (for tamarind fruit development), a maximum annual 

temperature of 33 to 37 °C (91 to 99 °F), a minimum annual temperature of 9.5 to 20 °C (49 to 

68 °F), and fertile, deep, well-drained, slightly acid loamy to alluvial soils. An easily managed 

tree. Grown in the sub- and semi-arid tropics, stream banks, and dry coastal plains. Thrives in 

USDA zones 10 to 12. Tolerates a variety of well-drained soils (sandy soil, clay loam, rocky 

soils, saline soils, calcareous soils, sodic soils). Large, mature trees are tolerant of frost as low as 

-3 °C (27 °F), and high temperatures of up to 47 °C (117 °F). Propagation is by seed, layering, 

cuttings, budding, grafting, and micro-propagation. Most plants are grown by seed. Seeds 

remain viable for 6 months to several years when kept in proper storage conditions. Seeds 

should be planted 1.3 centimeters (1⁄2 inch) deep. Germination occurs in 7 to 25 days. 

Germination rate is 30 to 92 percent. Soaking seed in cold water and scarifying the seed coat can 

increase germination percentage. Vegetative propagation can result in good genetic quality, a 
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younger bearing age, and a smaller tree height. After trees reach a height of 80 centimeters 

(31.5 inches), transplanting should occur during the rainy season. Spacing should be 10 to 20 

meters (33 to 66 feet) between trees. Young trees should be pruned to establish the framework 

of the tree. Mature trees should be pruned to remove dead and weak branches. Fertilizer can aid 

growth. Trees can be intercropped. 

Uvalha:

Uvalha requires tropical or warm subtropical climates with low to medium rainfall. 

Tolerant of light frost and drought. Propagation is by seed. Fertilization and irrigation aid fruit 

quality. Fruit should be harvested when ripe. Fruit is processed commercially by small growers 

in rural areas in Brazil.

Water apple:

The water apple requires hot, wet tropical lowlands with light, well-drained mildly acid 

soils. Prefers a long dry season, elevations up to 1,200 meters (3,937 feet) and well-spaced 

rainfall. Planted along streams and ponds. Tolerant of heavy soils. Not tolerant of temperatures 

below freezing. Propagation is by seed, air layering, cuttings, or budding. Seeds lose viability

quickly and should be planted fresh from the fruit. Trees are spaced 5 to 7 meters (16 to 23 feet) 

apart. During the first couple of years, trees should be weeded, mulched, fertilized and watered. 

Fertilizers should be applied after harvest and flowering. Cultivated in India, Southeast Asia, 

and Indonesia. 

Water berry:

The water berry tree prefers subtropical to warm-temperate climates, lowlands, medium 

to high elevation (10 to 1,660 meters or 33 to 5,446 feet) forests, full sun, and locations near 

water and along watercourses. Grows along stream banks, swampy areas, forest margins, moist 

gullies in forest, seasonally waterlogged grasslands, sandy coastal plains and bush or open grassy 

and sometimes high country. Tolerates cold, but not tolerant of frost. Propagated by seed. 

Germination is aided by pre-treating the seed with a pre-emergence fungicide to prevent 

dampening off. Seeds should be placed in a seed tray and covered with a thin layer of welldrained soil. Regular watering, fertilization and good ventilation are needed. Once large 

enough, seedlings should be potted into individual plant bags or pots.

Water pear:

The Water pear requires a tropical climate, fresh, permanently moist, well-drained areas 

with a high water table, full sun, mean annual temperatures ranging from 10 to 30 °C (50 to 86 

°F), and mean annual rainfall of 100 to 230 centimeters (39 to 91 inches). Thrives at elevations 

of 0 to 2,100 meters (0 to 6,890 feet). Found growing along stream banks, valleys, gullies or 

streambeds, floodplains, lowland and mountain rainforests, fringing swampy forests, rocky 

ground in high rainfall savannah, open woodlands, and the shore. Grows in standing water. 
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Propagation is by seed and coppice. Seeds should be planted in moist mineral soil in pots 

soon after being removed from the fruit. Germination of 80 to 90% is attained after 20 to 50 

days. Trees should be planted on cleared sites. 

Wax jambu:

The wax jambu requires hot, wet tropical lowlands, a short dry season, and elevations of 

sea level to 1,200 meters (3,937 feet). Prefers fertile, heavy soil, rich in organic matter, with a 

loam to clay-loam texture. Grows wild in coastal forests. In subtropical climates, fruit harvested 

during the winter are best to eat. Tolerates a variety of soil conditions. Does not tolerate frost or 

high wind. Propagation is by seed, cuttings, budding, tissue culture, and air layering. Seeds 

should be removed from the fruit and immediately planted. Germination occurs in a short period 

of time. Trees should be spaced 5 to 10 meters (16 to 33 feet) apart in the field. Cultivated trees, 

especially in Taiwan, are pruned, thinned, root pruned, girdled, flooded, sprayed with flower and 

growth-inducing chemicals, irrigated and fertilized. Fertilization should be performed after the 

formation of the inflorescence. Light, temperature, and sugar affect fruit color. 

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION 

OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL COMMODITIES: 

The proposed members of the Tropical and subtropical fruit edible peel crop group have 

widespread distribution throughout the world. Table 3 provides a list of the hectares and 

production in metric tons from various countries that are members of the International Crop 

Grouping Consulting Committee (ICGCC) as well as countries that grow carob, cashew fruit, 

date, fig, guava, and olive. The world total hectares for carob, cashew fruit, date, fig, guava, and 

olive are over 18,501,827 hectares (ha) in 2008, and the total production of these fruits has to 

over 66,431,631 metric tons in 2008 (Table 3, FAO 2008). Worldwide, the most harvested 

edible peel tropical fruit is olives the most harvested edible peel tropical fruit at 57 % of the 

hectares followed by guava (includes mango and mangosteen) at 25.6%, date at 6.7%, 

persimmon at 4.0%, cashew apple at 3.7%, and carob at 0.9%. Guava accounts for 52.5% of the 

production (MT); followed by olive at 26.6%, date at 10.7%, persimmon at 5.5%, cashew apple

at 2.8%, fig at 1.6%, carob at 0.3%. The average yields for the major tropical edible peels fruits 

is 7.4 MT/ha for guava, date at 5.5, persimmon at 4.8, cashew apple at 2.7, fig at 2.4, carob at 

2.0, followed by olive at 1.7 MT/ha, respectively. The predominate tropical fruit edible peel fruit 

producing region in hectares (ha) for carob is Europe at 78.2 %, followed by Africa 15.0 %, and 

Asia at 6.6% The predominate cashew apple producing region in hectares (ha) is South America 

(Brazil) at 89.3 % and Africa (Mali and Madagascar) at 10.4 %. The predominate date 

producing regions in hectares (ha) is Asia at 66.3 % and Africa at 33.2 %. The U.S. has only 0.2 

% of the world harvested date hectares. The predominate fig producing regions in hectares (ha) 

are Southern Europe at 28.8 %, Asia at 27.9 %, and the U.S. at 0.8 %. The predominate olive 

producing regions in hectares (ha) for olive is Europe at 46.4 %, followed by Africa 37.3 %, and 

Asia at 15.2 %, with the U.S. at 0.1 %. The predominate guava producing region in hectares (ha) 

are Asia at 77.3 %, Africa 12.8 %, and Central America at 4.5 %. The predominate persimmon 

producing regions in hectares (ha) are Asia at 98.4 % and Europe at 0.4 % 
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Table 3. Tropical and Subtropical Fruit, Edible Peel Production in 2008. (Note: This table contains only 

the tropical fruits (edible peel) available on the FAO website.

Countries/

Regions

Carob Cashew apple 

(cashew fruit)

Date Fig

Australia No data

No data

No data

No data

No data

No data

30 ha

85 tonnes

New Zealand No data

No data

No data

No data

No data

No data

No data

No data

United States No data

No data

No data

No data

 2,064 ha

17,146 tonnes

 3,804 ha

39,281 tonnes

Africa 13,371 ha

29,216 tonnes

 71,000 ha

191,000 tonnes

 414,108 ha

2,634,247 tonnes

186,717 ha

490,477 tonnes

North America No data

No data

No data

No data

 2,064 ha

17,146 tonnes

 3,804 ha

39,281 tonnes

Central 

America

56 ha

28 tonnes

No data

No data

596 ha

2,788 tonnes

1,084 ha

6,123 tonnes

South America No data

No data

 610,003 ha

1,660,005 tonnes

82 ha

446 tonnes

 4,055 ha

29,865 tonnes

Asia 5,879 ha

21,616 tonnes

No data

No data

 826,301 ha

4,441,347 tonnes

130,694 ha

405,550 tonnes

Europe 69,478 ha

126,224 tonnes

No data

No data

 4,037 ha

14,000 tonnes

120,622 ha

105,559 tonnes

World Total 88,784 ha

177,084 tonnes

 681,003 ha

1,851,005 tonnes

1,247,188 ha

7,109,974 tonnes

 447,006 ha

1,076,940 tonnes

Table 3. Tropical and Subtropical Fruit, Edible Peel Production for Guava, Olive, and Persimmon in 2008 

(Continued). 

Countries/

Regions

Mangoes, Mangosteens 

and Guavas

Olive Persimmon

Australia 9,500 ha

57,947 tonnes

10,500 ha

57,123 tonnes

82 ha

715 tonnes

New Zealand No data

No data

No data

No data

180 ha

3,000 tonnes

United States 675 ha

2,950 tonnes

12,141 ha

60,600 tonnes

No data

No data

Africa 603,968 ha

3,395,045 tonnes

3,940,207 ha

2,862,518 tonnes

No data

No data

North America 675 ha

2,950 tonnes

12,141 ha

60,600 tonnes

No data

No data

Central 

America

 214,195 ha

2,128,243 tonnes

 9,112 ha

19,436 tonnes

45 ha

442 tonnes

South America 141,692 ha

1,908,411 tonnes

 79,371 ha

238,601 tonnes

 8,797 ha

173,297 tonnes

Asia 3,651,624 ha

26,543,548 tonnes

1,598,893 ha

2,670,784 tonnes

 752,131 ha

3,441,058 tonnes

Europe No data

No data

 4,899,749 ha

11,749,599 tonnes

 2,732 ha

50,441 tonnes

World Total 4,723,906 ha

34,889,014 tonnes

10,549,973 ha

17,658,661 tonnes

 763,967 ha

3,668,953 tonnes

(FAOSTAT: http://faostat.fao.org/site/566/default.aspx, results as of September 7, 2010)
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In the U.S. there is per capita consumption data for 2004 – 2009 for date (Table 4), fig 

(Table 5), and olive (Table 6). The per capita consumption for dates, figs and olives are 

reported as all processed none as fresh. Date consumption is all from processed dates with per 

capita consumtion staying stable from 1970 levels at 0.28 lb/capita to 0.29 lb/capita in 2009. 

Consumption is however up from the low of 0.13 to in 2007 to an increase in 2009 of 0.29

lb/capita. Per capita consumption of figs has shown a dramatic decline since 1970 at 0.65 

lb/capita to a low of 0.21 lb/capita in 2009 (Table 5). The per capita consumtion of olives (Table 

6) has shown a lot of variation from 0.95 lb/capita in 1970 to a high of 1.41 lb/capita in 2005, 

followed by a decline in 2009 to 0.76 lb/capita in 2009. It is expected with the health benefits of 

these tropical fruits that per capita consumption will increase. 

Table 4. Date U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, 

and 2004 – 2009 (USDA ERS Food Availability, February 1, 2011).

Year Fresh Processed Total Date

2009 NA 0.29 0.29

2008 NA 0.21 0.21

2007 NA 0.13 0.13

2006 NA 0.17 0.17

2005 NA 0.14 0.14

2004 NA 0.14 0.14

1970 NA 0.28 0.28

Table 5. Fig U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, 

and 2004 – 2009 (USDA ERS Food Availability, February 1, 2011).

Year Fresh Processed Total Fig

2009 NA 0.21 0.21

2008 NA 0.28 0.28

2007 NA 0.27 0.27

2006 NA 0.31 0.31

2005 NA 0.30 0.30

2004 NA 0.36 0.36

1970 NA 0.65 0.65

Table 6. Olive U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004 – 2009

(USDA ERS Food Availability, February 1, 2011).

Year Fresh Processed Total Olive

2009 NA 0.76 0.76

2008 NA 0.88 0.88

2007 NA 1.37 1.37

2006 NA 0.74 0.74

2005 NA 1.41 1.41

2004 NA 1.22 1.22

1970 NA 0.95 0.95
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Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day individual 

consumption for determined stone fruit consumption (g/day) is listed in Table 7, the highest 

consumption is for figs (fresh and dried) at 0.1825 g/day, dates at 0.0461 g/day, olive (table and 

oil) at 0.981 g/day, persimmon at 0.113 g/day, followed by guava at 0.092. Except for 

persimmon, these commodities are also proposed as representative commodities and accounted 

for over 91 % of the tropical fruit edible peel consumption in this survey. There were no tropical 

fruit reported consumed with these surveys for babyfood.

The Dietary and Nutritional Value of the Tropical and Subtropical Fruits – Edible Peel: is 

listed in Appendix II of this report.

Table 7. Consumption of the Tropical Fruits – Edible Peel Based on

USDA CSFII 1994 – 1996, 1998 survey.

COMMODITY CONSUMPTION (g/day) 

Date 0.0461

Fig 0.0425

Fig, dried 0.140

Guava 0.092

Olive 0.590

Olive, oil 0.391

Persimmon 0.113

Starfruit 0.000239

Tamarind 0.0138

Total Tropical and Subtropical 

Fruit Edible Peel

1.428639

IMPORTS/EXPORTS OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE 

PEEL COMMODITIES:

The U.S. is not a major producer of tropical fruits with edible peels and significant amounts 

are imported (Table 8). The amount of a commodity can vary widely from year to year based on 

differences in U.S. production, weather effects, and consumer demand. The most widely

imported tropical and subtropical fruits with edible peels are guava, followed by dates whole 

with or without pits, dried tamarind and figs (Table 8). In 2007 over 4582 MT of dates, all forms 

(USDA Foreign Agriculture Trade Statistics, FATUS) were imported into the U.S. Dates whole 

without the pit came from Saudi Arabia (29 %), Algeria (25 %), China (19 %), and Tunisia (10 

%). For whole dates over 49 % come from Pakistan, 28 % from Mexico, China has 9.9 %, and 

Israel 5.8 %. Dates not whole came from Iran at 71 % and Pakistan at 29 %. Fresh and dried 

figs come from Spain (68 %) or from Turkey at 19 % and Portugal at 11 %. Fresh guavas are 
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imported at 39 % from Ecuador, 16 % from Dominican Republic, Brazil and Mexico at 12 % 

and 11 %, respectively and Malaysia at 8.4 % Guava jams are imported from Brazil at 43 %, 

Costa Rica at 39 %, Ecuador at 7 %and the Dominican Republic at 5 %. Guava paste is 

imported from Brazil at 43 %, Columbia at 20 %, Dominican Republic at 17 % and the 

Philippines at 7.7 %. Over 94 % of the fresh tamarinds come from Thailand. Dried tamarinds 

were imported from Thailand at 64 % and from Mexico at 31 %. 

Table 8. U.S. Tropical and Subtropical Edible Peel Fruit Imports for 2006 - 2007. (USDA 

NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008).

Tropical Fruit – Edible Peel 2006 (MT) 2007 (MT)

Date, whole w/o pits 580 1,081

Date, whole with pits 1,575 2,630

Date, not whole 606 872

Fig, fresh and dried 2,827 2,786

Guava 6,341 7,191

Guava, paste and puree 3,514 4,313

Guava, jam 913 1,289

Tamarind, fresh 1,013 Not reported

Tamarind, dried 2,830 2,843

The U.S. is not a major exporter of tropical fruit edible peel commodities, but does export 

dates and figs (Table 9). In 2007, there were over 3,151 MT of U.S. grown dates exported and 

2,890 MT of figs (USDA FATUS). Most of the dates exported went to Canada at 35 %, 

Australia at 22 %, and the Netherlands at 7.2 %. Figs were exported to Canada at 58 %, Mexico 

at 18 %, Japan at 14 %, and Hong Kong at 3.2 %. 

Table 9. U.S. Tropical and Subtropical Edible Peel Fruit Exports Metric Tons (MT) for 

2006 - 2007. (USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008).

Tropical Fruit – Edible Peel 2006 (MT) 2007 (MT)

Date, fresh and dried 3109 3151

Fig, fresh and dried 4859 2890

U.S. TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT PRODUCTION AND 

GEOGRAPHICAL PRODUCTION:

Production in the U.S. is based on the USDA 2008 Agricultural Statistics, FAO Statistics, 

2007, USDA ERS 2007, 2010, 2011 Noncitrus Fruits Summary, USDA NASS Crop Production, 

2007, and the U.S. Agricultural Census, 2007. The planted acreages for the tropical and 

subtropical fruit edible peel in the United States are listed in Table 10 and according to the 2007 

AGCensus the tropical fruit edible peel crops (date, fig, guava, olive, and persimmon) were 
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grown on over 62,000 A. Yields/A range from 3.08 tons for dates to 12.65 tons for guava. In 

2007, olive accounts for 63.8 % of the U.S. acreage of the tropical and subtropical fruit – edible 

peel group, followed by fig at 15.7 %, date at 12.3 %, persimmon at 6.8 %, and guava at 1.4 %. 

Acreage of these tropical fruits declined by 5,506 A (Table 10). 

Table 10. U.S. Production of Tropical and Subtropical Fruit – Edible Peel Commodities 

Including Date, Fig, Guava, Olive, and Persimmon for 2002 and 2007 (USDA AG Census, 

2002, 2007 (USDA NASS, 2011, USDA Agricultural Statistics, 2009).

Commodity 2002 Acreage 

U.S.

2007 

Acreage 

U.S.

2007 Yield 

Per Acre 

(tons)

Change 

in 

Acreage

(2002 -

2007)

Date 7,595 7,669 3.08 + 74

Fig 14,274 9,739 5.25 - 4,535

Guava 1,213 883 12.65 - 330

Olive 39,591 39,540 4.42 - 51

Persimmon 4,855 4,191 - - 664

Total Tropical Fruit – Edible 

Peel U.S. Acres

67,528 62,022 - - 5,506

Updated acres for 2010 find the total tropical fruit edible peel acres excluding persimmon 

have dropped from 2007 to 49,000 (Table 11). Average yield/A for 2008 - 2010 range from 3.16 

tons for olive to 9.4 tons/A for guava. Since 2008 the acres for dates have increased by 1,000 

and olive acres have increased by 3,000 A. 

Table 11. U.S. Production of Tropical and Subtropical Fruit – Edible Peel Commodities 

Including Date, Fig, Guava, and Olive for 2008 – 2010 (USDA NASS, 2010, 2011, and 

USDA Agricultural Statistics, 2010).

Commodity 2008 Acreage 

U.S.

2009 

Acreage 

U.S.

2010 

Acreage 

U.S.

Average 

Yield Per 

Acre (tons) 

2008 - 2010

Change in 

Acreage

(2008 -

2010)**

Date 5,700 6,700 6,700 3.58 + 1,000

Fig 9,400 9,300 9,300 4.54 - 100

Guava 160 135 115 8.15 - 45

Olive 30,000 31,000 33,000 3.16 + 3,000

Total Tropical and 

Subtropical Fruit –

Edible Peel Total U.S. 

Acres

45,260 47,015 49,000 - + 3,855
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The top producing States (Table 12) for dates is California (82 % of the acres) and Arizona 

(18 %). The cultivars of dates grown in California are listed in Table 13. ‘Deglet Noor’ is the 

most widely planted cultivar with 70 % of the acres. ‘Medjool’, ‘Zahidi’, and ‘Khadrawy’ are 

planted to 19 %, 7 %, and 1 % of the acres, respectively. 

Table 12. Top U.S. States in Production of Dates. 2002, 2007 (USDA AGCensus, 2002, 

2007; USDA NASS, 2010; USDA Agricultural Statistics, 2010).

State 2002 

Bearing 

Acreage 

U.S.

2007 

Bearing 

Acreage 

U.S.

State 

percent of 

total US 

bearing 

acreage 

(%) 2007

2008 

Bearing 

Acreage 

U.S.

2009 

Bearing 

Acreage 

U.S.

2010 Bearing 

Acreage U.S.

California 6,197 6,315 82.3 5,700 6,700 6,700

Arizona 1,397 1,354 17.7 * NR * NR * NR

Total U.S. 

Bearing 

Acreage 7,594 7,669

- - -

* NR – Not Reported.

Table 13. Date Cultivars Grown for Fruit in California (University of California 

Agriculture and Natural Resources Publication 3498.

Date 

Cultivar

1992 

Acreage 

(A) 

Percent 

(%) of 

Acres

Fruit Shape Fruit Size (mm)

Deglet Noor 3,910 70 Oblong-ovate 40 – 50 mm X 20 – 25 mm

Medjool 1,062 19 Oblong-oval 38 – 48 mm X 26 – 32 mm

Zahidi 408 7 Obovate 34 – 40 mm X 23 – 25 mm

Khadrawy 65 1 Oblong or oblong 

elliptical

20 – 25 mm X 7.7 – 9.8 mm

Total Acres 5,632

Most of the fig bearing acres are also planted in California at 96.4% with Florida increasing

from 2002 to 2007 from only two acres to seventeen (Table 14). 
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Table 14. Top U.S. States in Production of Figs. (USDA AG Census, 2002, 2007 (USDA 

NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 

Bearing 

Acreage 

U.S.

2007 

Bearing 

Acreage 

U.S.

State 

percent of 

total US 

bearing 

acreage (%) 

2007

2008 

Bearing 

Acreage 

U.S. (A)

2009 

Bearing 

Acreage 

U.S. (A)

2010 

Bearing 

Acreage 

U.S. (A)

California 13,962 9,384 96.4 9,400 9,300 9,300

Alabama 35 38 0.4 *NR *NR *NR

Georgia 10 34 0.4 *NR *NR *NR

Louisiana 71 31 0.3 *NR *NR *NR

Florida 2 17 0.2 *NR NR *NR

Total U.S. 

Bearing 

Acreage 14,274 9,739

 *NR *NR *NR

*NR – Not Reported.

Of the total guava acres Hawaii has 47.2 % of the acres (Table 15), followed by

California at 30.6 %, Florida at 21.9 %, and Texas art 0.2 ppm. Hawaii acres have been 

decreasing rapidly since 2002 due to foreign trade competition and competition for acre use. 

Table 15. Top U.S. States in Production of Guava. (USDA AG Census, 2002, 2007 (USDA 

NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 

Bearing 

Acreage 

U.S.

2007 

Bearing 

Acreage 

U.S.

State 

percent of 

total US 

bearing 

acreage 

(%) 2007

2008 

Bearing 

Acreage 

U.S. (A)

2009 

Bearing 

Acreage 

U.S. (A)

2008 –

2009 

Average 

Yield 

Per 

Acre 

Tons 

Hawaii 602 417 47.2 160 135 18.8

California 171 270 30.6 *NR *NR *NR

Florida 186 193 21.9 *NR *NR *NR

Texas - 3 0.3 *NR *NR *NR

Total U.S. 

Bearing 

Acreage 959 883

*NR – Not Reported.
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Of the total bearing, olive acres over 96 % are planted in California (Table 16). 

Average yields of olives per acre are 3.16 tons.

Table 16. Top U.S. States in Production of Olives. (USDA AG Census, 2002, 2007 (USDA 

NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 

Bearing 

Acreage 

U.S.

2007 

Bearing 

Acreage 

U.S.

State 

percent of 

total US 

bearing 

acreage (%) 

2007

2008 

Bearing 

Acreage 

U.S. (A)

2009 

Bearing 

Acreage 

U.S. (A)

2010 

Bearing 

Acreage 

U.S. (A)

California 36,526 38,142 96.8 30,100 31,000 33,000

Oregon - 13 < 0.1 *NR *NR *NR

Total U.S. 

Bearing 

Acreage 36,526 39,540

 *NR *NR *NR

*NR – Not Reported.

Table 17. Top U.S. States in Production of Persimmons. (USDA AG Census, 2002, 2007 

(USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 Bearing 

Acreage U.S.

State percent 

of total US 

bearing 

acreage (%) 

2002

2007 Bearing 

Acreage U.S.

State percent of 

total US bearing 

acreage (%) 2007

California 3,000 83.3 3,236 77.2

Florida 297 8.0 288 6.9

Texas 101 2.8 204 4.9

Georgia 24 0.7 138 3.3

Hawaii - - 55 1.3

Louisiana 57 1.6 - -

Total U.S. 

Bearing Acreage 3, 479 3,921

California grows over 77 % of the persimmon bearing acres (Table 17) followed by

Florida at 6.9 %, Texas at 24.9 %, and Georgia at 3.3 %. Hawaii also has 1.3 % of the bearing 

acres. Persimmon bearing acres have increases since 2002 by over 442 A. 

Date production in the U.S. has increased since 2007 from 16.3 (1,000 tons fresh 

equivalents) to 23.7 (Table 18). The entire date crop is utilized fresh. The fig crop is over 90 % 

utilized fresh and 9.2 % processed. Production in 2010 has decreased by 7.8 (1,000 tons fresh 

equivalents) since 2007. All of the guava and olives were utilized as processed commodities. 
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Olive production in 2010 has greatly increased from 2008 by over 123 (1,000 tons fresh 

equivalents).

Table 18. Updated 2007 - 2010 Production (1,000 tons fresh equivalent) and Utilized 

Production Percent Fresh or Processed for 2008 – 2010 of the Tropical and Subtropical 

Fruit – Edible Peel Commodities. (USDA NASS, 2010, 2011, USDA Agricultural Statistics, 

2010, USDA Fruit and Tree Nut Yearbook, 2010). 

Crop 

(State)

2007 

Production 

2008 

Production 

2009 

Production

2010 

Production

Utilized –

Fresh 

(%) -

2008

Utilized –

Processed 

(%) - 2008

Date 

(CA) 16.3 20.9 23.7 23.7

100% -0

Fig 

(CA) 47.8 43.3 43.8 40.0

90.8% 9.2%

Guava 

(HI) 4.3 3.5 2.1 -

- 100%

Olive 

(CA) - 66.8 46.3 190.0

- 100 %

The percent of the total produce sales for the tropical fruit edible peel commodities in U.S. 

grocery stores for the years 2007 – 2011 for Starfruit, date, and fig is shown in Table 19 (The 

Packer, Fairchild, 2008, 2009, 2010, 2012). Sales in pounds of these fruits have remained stable

for the four-year period and account for > 0.3 % of the total produce sold in the U.S. Growth in 

sales should increase with rise in immigrant populations and nutritional components of these 

fruits.

Table 19. List of the Tropical Fruits Edible Peel Percent of the Total Grocery Store 

Produce Sales Sold for the Years 2007, 2008, 2009, amd 2010. The Packer (Fairchild, 2008, 

2009, 2010, and 2011).

Commodity Percent of 

Total Produce 

Sales – 2007 

and Pounds 

Sold in 2007 

Percent of 

Total 

Produce 

Sales – 2008 

and Pounds 

Sold in 

Percent of 

Total 

Produce 

Sales – 2009 

and Pounds 

Sold in 2009

Percent of 

Total 

Produce 

Sales – 2010 

and Pounds 

Sold in 2010

Percent of 

Total 

Produce 

Sales – 2011 

and Pounds 

Sold in 2011

Starfruit/ 

Carambola

< 0.1 % and 

2,180, 305 lb

< 0.1 % and 

2,267,660 lb

< 0.1 % and 

2,290,950 lb

< 0.1 % and 

2,639,512 lb

< 0.1 % and 

2,236,573 lb

Date < 0.1 % and 

821,590 lb

< 0.1 % and 

726,714 lb

< 0.1 % and 

843,646 lb

< 0.1 % and 

902,390 lb

< 0.1 % and 

788,883 lb

Fig 0.3 % and 

41,130,898 lb

0.3 % and 

41,250,935 

lb

< 0.1 % and 

1,436,998 lb

< 0.1 % and 

1,738,090 lb

< 0.1 % and 

1931,753 lb
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SPECIFIC CROP PRODUCTION AREAS OF THE TROPICAL AND SUBTROPICAL FRUIT –

EDIBLE PEEL: 

There is no production data in the U.S. for the following commodities: Abyssinian 

gooseberry; Açaí; African plum; almondette; appleberry; arazá; Bacaba palm; bacaba-de-leque; 

breadnut; borojo; cabeluda; cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; 

Chinese olive, black; Chinese olive, white; Chirauli-nut; Ciruela verde; Davidson’s plum; desert 

date; Doum palm coconut; ffragrant Manjack; Guabiroba; Guava, Costa Rican; Guava, Para; 

Illawarra plum; Kakadu plum; Malayan mombin; Marian plum; monkeyfruit; Mountain cherry; 

Patauá: peach palm, fruit; rambai; rumberry; Sete-capotes; silver aspen; water apple; and water 

berry. Potential growing areas for the tropical fruits in the U.S. and established production areas 

in the world will be discussed below:

Açaí

Açaí is produced in the following regions: Panama, Caribbean, Northern and Western 

South America, Brazil, Ecuador; and it has been introduced into India, Sri Lanka, Malaysia. One 

stem produces approximately 4 to 8 fruiting stems annually; one stem produces 16 to 32 

kilograms (35 to 70 pounds) of fruit. Approximately 4,000 ha (9,884 acres) of açaí forest in 

Brazil produced 7 tonnes (7.7 tons) of pure and sweetened pulp for export to the U.S. in 2000.

Acerola:

There are some commercial plantings of acerola in Puerto Rico (202 hectares (500 acres), 1980), 

Hawaii (no current data) and Florida. Some plants in Hawaii produce 23 to 32 kilograms (51 to 71 

pounds) of fruit per tree per year. In Puerto Rico, 4-year-old single trees yield 14 to 28 kilograms (31 to 

62 pounds) per season. EPA crop production region 13. Other commercial production regions

include Central Mexico, South America including Brazil, Barbados, Central America, Taiwan, 

the Caribbean, and the Windward Islands. It is widely cultivated in the tropics. An orchard of 

200 trees produces 2,722 to 4,082 kilograms (6,000 to 9,000 pounds) of fruit per year

African plum:

No specific African plum production data for the U.S. but could be grown in EPA Crop 

Production Regions 6, 8, 9, 10. Other commercial production regions: Northeast Tropical 

Africa, East Tropical Africa, West-Central Tropical Africa, West and East Tropical Africa, South 

Tropical Africa; found elsewhere in tropical Africa but no yield data is available

Agritos:

Production in U.S. includes New Mexico, Texas, Arizona, but no yield data is available. 

Other commercial production regions include Northern Mexico. Adapted to EPA Crop 

Production Regions 6, 8, 9, and 10. 
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Almondette:

Commercial production regions for almondette include India, Indonesia, Malaysia, 

Burma, and Malaya. Yields are 1 to 5 kilograms (2 to 11 pounds) per tree with an average 

weight of 0.27 grams (0.009 ounce). Approximately 1,500 tonnes (1,653 pounds) of fruit are 

collected annually from the wild in Central India. 

Ambarella:

Thus far no commercial production in the U.S., but is grown in home gardens in Hawaii, 

Florida, and Puerto Rico. EPA Crop Production Region 13. Other production regions: Tropical 

areas; Melanesia, Polynesia, Indo-Malaysian region to Tahiti, the West Indies, tropical Asia or 

Oceania, India, Ceylon, Queensland, Australia, Pacific Islands, Gabon, Zanzibar, Cuba, Haiti, 

the Dominican Republic, from Puerto Rico to Trinidad, Central America, Venezuela, and 

Surinam.

Apak palm:

Production in U.S. includes Texas, Arizona, and California. EPA Crop Production 

Regions 6, 8, and 10. Other production regions include northern, Central, Eastern and Southern 

Mexico, Guatemala, Nicaragua, Central America.

Appleberry:

Appleberry is not grown in the U.S. Other production regions are: Australia (Austr. 

Capital Terr., New South Wales, Queensland, Victoria, Eastern states of Australia including 

Tasmania and South Australia.

Arazá:

Arazá is not grown in the U.S. Other production regions include: Colombia, Ecuador, 

Peru, Brazil, Bolivia. It can produce approximately 20 to 30 tonnes of fruit per hectare annually. 

Arbutus Berry:

Production in U.S. includes the North American Pacific Coast, the southwestern United 

States; and it is grown as an ornamental in the deep south, northern Florida, and southern 

California. EPA Crop Production Region 10. Other production regions include Northern Africa, 

Turkey, Ireland, Mexico, Southeastern and Southwestern Europe, western Mediterranean region. 

Babaco:

Babaco grows in California, but no yield data is yet available. EPA Crop Production 

Region 10. Other production regions include Colombia, Ecuador; New Zealand, Europe 
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including Italy and Spain, Australia, Israel, Middle East, Channel Islands, off the coast of 

Normandy; most production occurs in Ecuador and New Zealand. From 1996 to 1999, annual 

production was approximately 600 tonnes (661 tons) on about 100 hectares (247 acres). Most of 

this crop was domestically consumed. Each plant produces 25 to 80 fruit. The annual yield is 40 

to 60 tonnes per hectare and ranges from 10 to 100 tonnes. 

Bacaba palm:

No production in the U.S. Other production regions include Northern South America, 

Brazil, Peru, Central America, Bolivia, Northern Amazonia in the Guyana’s, southern 

Venezuela, eastern Colombia; 1 to 3 bunches per year are obtained per wild tree. Approximately

20 kilograms (44 pounds) of fruit are obtained per tree per year. More trees that are fertile

provide two or more times this yield.

Bacaba-de-leque

Production in U.S.: No data (GRIN). Other commercial production regions: Northern 

central Brazil, northeastern tip of Bolivia to the Amazon River in the lowland rainforests; 

southern margins of the Amazon basin; no yield data is available (RIFFLE 2003, PACSOA).

Bayberry, Red

Thus far, in the U.S. red bayberry is grown as for ornamental purposes. Production regions

include China, Japan, South Korea, Thailand, Taiwan, Philippines; grown in Europe as an 

ornamental. China is the principle grower of red bayberries. In 2002, China produced 200,000 

hectares (494,210 acres) and approximately 700,000 tonnes (771,618 tons) of fruit. The main 

growing province, Zhejiang, produced 48,000 hectares (118,611 acres) and 160,000 tonnes 

(176,369 tons) in 2002. In other areas, production is from wild trees.

Bignay

Bignay is being produced in Florida. Yield varies greatly if grown from seed, but a

mature tree in Florida has produced 15 bushels (529 liters) of fruit in a season. EPA Crop 

Production Region 13.

Bilimbi

Bilimbi has limited production in southern Florida, Puerto Rico, and Hawaii. EPA Crop 

Production Region 13. Other production regions: China, Bhutan, India, Nepal, Sri Lanka, IndoChina, Indonesia, Malaysia, Papua New Guinea, Philippines, Northern Australia, lower 

Himalayas and Southeast Asia; ornamental in Israel. The tree is cultivated in Malaysia and 

grown in every village in Indonesia; no yield data is available .

Borojó:
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It is native to Costa Rica, Panama, Colombia and Ecuado, and cultivated in Colombia, 

and not produced in the U.S. 

Breadnut

No production data , but could be grown in EPA Crop Production Regions 3 and 13. 

Other production regions: Mexico, Central America, Caribbean (Cuba, Jamaica), Northern 

South America (Guyana, Venezuela), Brazil, Western South America. Approximately 7 to 8 

tonnes (8 to 9 tons) of fruit can be harvested from 125 trees/hectare in the Yucatan. Yields of 

mature trees can reach 50 to 70 kilograms (110 to 154 pounds) of fruit per year.

Cabeluda

No production in the U.S.: Other commercial production regions include Brazil and 

Paraguay and other parts of South America. 

Cajou, Fruit:

No production in the U.S.: Other commercial production regions include Northern South 

America, Brazil, Colombia, Peru, Guiana, and the Amazon region.

Cambucá:

Cambucá were planted in 1993 in Florida and Hawaii but no production or yield data is 

available. EPA Crop Production Region 13. Other commercial production regions include Rio

de Janeiro and São Paulo, Brazil where it can produce large yields. One tree can produce more 

than 500 fruit. 

Carandas plum:

No production in the U.S. Other commercial production regions include northeast

tropical Africa, west tropical Africa, south tropical Africa, southern Africa, Madagascar, Yemen, 

India, Thailand, Vietnam, Saudi Arabia, Japan, Myanmar, and Indo-China.

Carob:

Numerous scattered carob trees are found in semitropical areas. Adapted to Southern 

California in the foothills and in the desert. Carob trees are planted in Texas, Arizona, 

California, and Florida. In California, a 6-year-old tree will yield approximately 2.25 kilograms 

(5 pounds) of fruit and a 12-year-old tree will yield approximately 45 kilograms (100 pounds) of 

fruit. EPA Crop Production Region 3, 6, 8, and 10. Other commercial production regions

include: Coastal regions of the Mediterranean, especially Sicily, Southern Arabia, Cyprus, 

Malta, Spain, Portugal, Southern Sardinia, Italy, Turkey, Syria, Southern Jordan, Egypt, Tunisia, 

Libya, Morocco, Algeria, and Lebanon; commercially produced in Israel, India and Pakistan; 
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introduced into Mexico, Chile, South Africa, Australia and Brazil. Productivity increases with 

age; a 25 to 30-year-old tree may produce 90 kilograms (200 pounds) of fruit. In Israel, 

individual trees produce 204 to 227 kilograms (450 to 550 pounds). Ancient trees in the 

Mediterranean have produced 1,360 kilograms (3,000 pounds) in one season. Annual world 

production of carob seed is approximately 350,000 to 500,000 tonnes (385,809 to 551,156 tons) 

produced from approximately 200,000 hectares (494,211 acres). In 2007, the main carob 

producers were Spain at 72,000 tonnes (79,366 tons)), Italy 26,000 tonnes (28,660 tons), 

Morocco at 25,000 tonnes (27,558 tons), Portugal at 23,000 tonnes (25,353 tons), Greece at 

(15,000 tonnes (16,535 tons), Turkey at 12,161 tonnes (13,405 tons) and Cyprus at 3,839 tonnes 

(4,232 tons)).

Cashew apple:

Cashews are not produced commercially in the U.S. Other commercial production 

regions: Central America, Mexico, northern South America, Brazil, Colombia, Kenya; 

cultivated in the tropics. The top ten cashew production countries in 2004 were Vietnam, India, 

Nigeria, Brazil, Tanzania, Indonesia, Guinea-Bissau, Cote D’Ivoire, Mozambique, and Benin. 

According to FAOSTAT, in 2007, production of cashew apple was 1,660,000 tonnes (1,829,837 

tons) in Brazil, 120,600 tonnes (132,939 tons) in Mali, 68,000 tonnes (74,957 tons) in 

Madagascar, and 15 tonnes (17 tones) in Guyana. These were approximate measurements. 

Average yields range from 0 to 48 kilograms (0 to 106 pounds) per tree per year and 800 to 

1,000 kilograms (1,764 to 2,205 pounds) per hectare. Cashew is the number one tree nut crop in 

the world.

Ceylon ironwood

No production in the U.S. Other commercial production regions include China, 

Bangladesh, India, Pakistan, Sri Lanka, Indo-China (Cambodia, Myanmar, Thailand, and 

Vietnam), Taiwan, and Hainan. 

Ceylon olive

No production in the U.S. Other commercial production regions include India, Nepal, Sri 

Lanka, Myanmar, and Indonesia, Malaysia. 

Cherry-of-the-Rio-Grande:

Cherry-of-the-Rio-Grande grows in Southern Florida, but no yield data is available. EPA 

Crop Production Region 13. Other production regions: Tropical America: Brazil and no yield 

data are available.

Chinese olive, black:
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There is no production in the U.S. Other production regions include China, Cambodia, 

Laos, Vietnam, and Indochina.

Chinese olive, white:

There is no production in the U.S. Other production regions include China, Japan, 

Malaysia, Laos, Hong Kong, Taiwan, Vietnam, Philippines, and Thailand.

Chirauli-nut

There is no production in the U.S. Other production regions include China, India, and 

Nepal, Indo-China (Laos, Myanmar, Thailand, and Vietnam).

Ciruela verde

There is no production in the U.S. Other production regions include Venezuela, Brazil, 

Western South America (Bolivia, Colombia, Ecuador, and Peru. 

Cocoplum:

Cocoplum is grown in Florida and Puerto Rico; a large (2.5 meter [8 feet] tall) cocoplum 

in Puerto Rico yielded 760 ripe fruit in a single picking. EPA Crop Production Regions 3 and 

13. Other production regions include: West-Central and West Tropical Africa, South Tropical 

Africa, Mexico, Central America, Bahamas through the Caribbean, Northern South America, 

Brazil, Colombia, Ecuador; cultivated and naturalized in Mascarenes, Vietnam, Melanesia, Fiji 

and Polynesia; no yield data is available.

Date:

Production in U.S. (2,226 hectares (5500 acres)) is mainly in Coachella Valley, 

California, with some in Arizona. According to the USDA, 23,400 tons (21,228 tonnes) were 

producted in California in 2009, and according to FAOSTAT, in 2008, 16,511 tonnes (18,200 

tons) were produced in the U.S. EPA Crop Production Region 10. Most U.S. imports come 

from Middle East countries. Dates grow from Morocco to Egypt, Arabia and Pakistan. 

Introduced to Australia, Mexico and South Africa. Worldwide production of dates reached 

7,048,089 tonnes (7,769,188 tons) in 2008. The top ten date producing countries in 2001 were 

Egypt, Iran, Saudi Arabia, United Arab Emirates, Iraq, Pakistan, Algeria, Oman, Sudan, and 

Libyan Arab Jamahiriya. The top five date exporting countries in 2001 were the United Arab 

Emirates, Iran, Pakistan, Tunisia, and Iraq. Egypt is the largest date producing country, where 

production has increased to 1,130,000 tonnes (1,245,612 tons) in 2007. Iran is the second largest 

producing country, where production has reached 1,000,000 tonnes (1,102,311 tons) in 2007. 

Saudi Arabia is the third largest producing country, where production has reached 982,546 

tonnes (1,083,072 tons) in 2007. 
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Davidson’s plum

There is no production in U.S. Other commercial production regions: cultivated in 

eastern Australia including north Queensland and northeast New South Wales as part of the bush 

food industry. 

Desert date

Desert date grows in Puerto Rico but no production no data is available. EPA Crop 

Production Region 13. Other commercial production regions include Northern and northeast 

tropical Africa, east tropical Africa, west and west-central tropical Africa, southern and south 

tropical Africa, Saudi Arabia, Yemen, Jordan, Egypt, the Azores, Cape Verde, Curacao, and the 

Dominican Republic. Approximately 100 to 150 kilograms (220 to 331 pounds) of ripe fruit is 

produced per tree. 

Doum palm coconut:

No production in the U.S. Other commercial production regions include Egypt, northeast 

tropical Africa, west and west-central tropical Africa; most common in coastal east Africa and in 

Eritrea; Saudi Arabia, Yemen, western India, Middle East. The fruit is obtained from wild 

populations, and therefore no production data is available. A mature 6 to 8-year-old tree 

produces approximately 50 kg (110 pounds) of fruit annually.

False sandalwood

False sandalwood is produced in Puerto Rico, U.S. Virgin Islands, but no yield data is 

available. EPA Crop Production Regions 3 and 13. Other commercial production regions

include: East and northeast tropical Africa, west and west-central tropical Africa, southern 

Africa, south tropical Africa, China, India, Sri Lanka, Myanmar, Thailand, region of Malesia 

(Indonesia, Malaysia, Papua New Guinea, Philippines, Australia, Mexico, Central America, 

Caribbean, Northern South America, Brazil, western South America, Southern South America. 

Feijoa

There is commercial production of feijoa in California. Scattered trees have been planted 

in Florida and Hawaii, but no yield data is available. EPA Crop Production Region 10. Other 

commercial production regions include New Zealand, Australia, and South America; widely 

cultivated in the subtropics; In Brazil and Uruguay, the fruit are not cultivated on a commercial 

scale but fruit are collected from the wild or home gardens. Currently, New Zealand contains 

approximately 200 hectares (494 acres) of commercial orchards that produce 950 tonnes (1,047 

tons) of fruit for fresh consumption and 200 tonnes (220 tons) for processing. In Colombia, 165 

hectares (408 acres) are grown and 1,200 tonnes (1,323 tons) of fruit are produced. An orchard 

of mature feijoa trees yields approximately 22 tonnes (24 tons) of fruit per hectare or 30 to 40 kg 

(66 to 88 pounds) of fruit per tree.
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Fig

Almost all of the commercial production of figs is in California. Figs are also grown in 

home gardens throughout the southern states; naturalized in the United States and Hawaii. 

According to USDA, in 2009, 36,242 tonnes (39,950 tons) were produced in California, and 

according to FAOSTAT, in 2008, 36,287 tonnes (40,000 tons) of fruit were produced in the U.S. 

EPA Crop Production Region 10. Other commercial production regions include: Turkey, 

Greece, Italy, Algeria, Morocco; northern Africa, western/middle Asia, southeastern and 

southwestern Europe; widely cultivated in the tropics and subtropics; naturalized in Europe, 

South Africa, Australia, New Zealand, Macaronesia, and Galapagos. In 2007, the leading world 

producer of figs was Turkey at 210,152 tonnes (231,652 tons), followed by Egypt at 170,000 

tonnes (187,392 tons), Iran at 88,000 tonnes (97,003 tons), Algeria at 63,883 tonnes (70,418 

tons) and Morocco at 61,606 tonnes (67,908 tons). Spain, the United States, Algeria, and Syria 

are also large producers of figs. About 40 percent of the world crop is dried. Turkey is the 

leading exporter of dried figs. Other leading producers of dried figs are Greece, the United 

States of America, Spain, Italy and Portugal. In 2008, total world production was 1,108,398 

tonnes (1,221,799 tons)

Fragrant Manjack

There is no production in the U.S. Other production regions include: China, Japan, 

Taiwan, Cambodia, Kashmir, Laos, Myanmar, Thailand, Vietnam, Pacific Islands, India, 

Pakistan, Sri Lanka, Indo-China, Indonesia, Malaysia, Papua New Guinea, Australia, New 

Caledonia (southwestern Pacific); mature trees can produce yields of 125 kilograms (276 

pounds) per year.

Gooseberry, Abyssinian

There is no production in the U.S. Other production regions include northeast tropical 

Africa, east tropical Africa, and south tropical Africa.

Gooseberry, Ceylon

Ceylon gooseberry grows in Florida, California, Hawaii, Puerto Rico, but no yield data is 

available. EPA Crop Production Region 13. Other commercial production regions include Sri

Lanka, India, tropical Asia, the Philippines, Cuba, Honduras, Malaya, Israel, and West Indies; 

widely introduced into the tropics.

Gooseberry, Indian

Indian gooseberry is grown in the U.S. and Puerto Rico. EPA Crop Production Region 

13. Other production regions include: China, Taiwan, Bangladesh, Bhutan, India, Nepal, 

Pakistan, Sri Lanka, Malaya, Singapore, Mascarene Islands, the Himalayas, Malacca, IndoChina, Indonesia, Malaysia; cultivated elsewhere in tropics; an important crop in India. Yield 
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varies greatly. Fruit yield is 19.6 to 20.2 kilograms (43 to 45 pounds) per tree for fruit 

harvested from the wild in India. Trees can yield 187 to 299 kilograms (412 to 659 pounds) per 

year and 200 kilograms (441 pounds) from grafted trees.

Gooseberry, Otaheite

Otaheite gooseberry is grown in Florida and Hawaii in home gardens, but no yield data is 

available . EPA Crop Production Regions 3 and 13. Other production regions include: the 

Caribbean, Central America, South America, Southern Mexico, India, Madagascar, the 

Philippines, Indonesia, South Vietnam, Laos, Northern Malaysia, Guam, Pacific Islands; widely

distributed throughout Asia; naturalized elsewhere.

Governor’s plum includes Plum-of-Martinique, Rukam, and Indian plum.

Governor’s plum (Flacourtia indica) Pproduction in U.S. limited to home gardens in 

Florida. Other production regions include West Indies: northeast, east, South Africa, 

Madagascar, China, and tropical Asia; naturalized elsewhere including the Caribbean, Central 

America and India.

Plum-of-Martinique (Flacourtia inermis): Florida; occasionally planted in Puerto Rico and 

the Virgin Islands. Southern Asia, tropical Africa, Pacific Islands, the Philippines, Sumatra, 

New Britain, and peninsular Malaysia: introduced elsewhere in the Tropics. Cultivated mostly in 

Sri Lanka, Malaya and Indonesia. Fruit yield is 37 to 261 kilograms (81 to 576 pounds) per year. 

Rukam (Flacourtia rukam) Florida, also Southeast/Tropical Asia including China, Taiwan, 

Thailand, Vietnam, Malaysia, Oceania, Malaya Archipelago, the Philippines, the Solomon 

Islands, Papua New Guinea; India; Belgium; elsewhere in the Tropics. Cultivated in southern 

Malaya and Indonesia.

Indian plum (Flacourtia jangomas) Florida and Puerto Rico. EPA Crop Production 

Regions 3 and 13. It is also ccultivated in the paleotropics and Southeast/Tropical Asia; Eastern 

Malaya, the Philippines, Surinam, Trinidad, Assam, Burma, North Bengal, East Bengal and 

Chittagong, India; East Africa

Grumichama

Grumichama grows in Hawaii, but no yield data is available. EPA Crop Production Region 

13. Other production regions include Brazil. Grown especially in the states of Parana and Santa 

Catharina. Cultivated in and around Rio de Janeiro and Paraguay; cultivated elsewhere including 

Tropical America. Mature 3 meter (10 foot) tall trees can yield more than 23 kilograms (50 

pounds) of useable fruit and mature trees kept pruned at 2 meters (6 feet) yield about 14 

kilograms (30 pounds) of fruit.

Guabiroba
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Guabiroba is not grown in the U.S.: Other production regions: Brazil, Argentina, 

Paraguay; no yield data is available.

Guava:

Guava is produced in Florida, Guam 132 kilograms (292 lbs), 1992), Hawaii (304 

hectares (750 acres), 1995), California, and Puerto Rico. Fresh production in Hawaii is 4,400 

tonnes (4,850 tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050,

tons (952 tonnes) were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13.

Production in U.S.: Florida, Guam (132 kilograms (292 lbs), 1992), Hawaii (304 hectares (750 

acres), 1995), California and Puerto Rico. Fresh production in Hawaii is 4,400 tonnes (4,850 

tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050, tons (952 tonnes) 

were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13. Other 

commercial production regions: India, Pakistan, Egypt, South Africa, Europe including France; 

Asia including Thailand and Taiwan; Australia, New Zealand, Mexico, Central America 

including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; 

Northern/western/southern South America including Brazil; the Caribbean; the Philippines; the 

subtropics; widely cultivated and naturalized; exact native range obscure. India and Mexico are 

the world’s largest producers of guava. India produces dessert guavas that are consumed totally

within the country. Mexico produces dessert and processing cultivars that are mostly consumed 

within the country. The U.S. imported over 8,000 tonnes (8,818 tons) of processed guava in 

2002. Leading exporters were Brazil, Mexico, Dominican Republic, India, Pakistan, Ecuador, 

Colombia, the Philippines, South Africa, Thailand, and Taiwan.

Guava berry:

Guava berry is grown in Puerto Rico and the Virgin Islands and experimental plants are 

grown in Hawaii and Florida, but no yield data is available. EPA Crop Production Region 13. 

Other production regions include Mexico, Central America, Caribbean, Northern South America, 

Brazil, and Western South America; occasionally cultivated in Bermuda and the Philippines; no 

yield data is available.

Guava, Brazilian:

The Brazilian guava is grown in southern California. EPA Crop Production Region 10. 

Other production regions include: Mexico, Central America including Belize, Costa Rica, El 

Salvador, Guatemala, Honduras, Nicaragua, Panama; the Caribbean including Cuba, 

Guadeloupe, Jamaica, Martinique, the Dominican Republic, Trinidad and Tobago; South 

America including French Guyana, Guyana, Surinam, Venezuela, Brazil, Bolivia, Colombia, 

Argentina, Peru, Paraguay; India; naturalized elsewhere.

Purple strawberry guava, Strawberry guava, and Yellow strawberry guava:

The guavas are produced in Hawaii, southern and central Florida, and southern 

California. Yellow strawberry guava is cultivated in Hawaii. EPA Crop Production Regions 3 
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and 13. Other commercial production regions: Central America, Mexico, the West Indies, 

Bermuda, the Bahamas, Jamaica, South America including Brazil, Uruguay; Africa, Portugal, 

Mauritius, Reunion, Seychelles, India, Sri Lanka, China, the Philippines, Malaysia, Southern 

Europe, Australia, New Zealand, Micronesia, French Polynesia; naturalized and cultivated 

elsewhere in the tropics and subtropics; no figures are available on world production. Orchards 

are said to yield up to 13.6 tonnes (15 tons) per hectare. In some areas, 27 tonnes (30 tons) can 

be obtained from 2 hectares (5 acres). 

Guava, Costa Rican:

Production in U.S.: No data . Other production regions include: Mexico, Central 

America including Costa Rica, Guatemala and El Salvador, Colombia, Ecuador, the Philippines: 

no production data is available.

Guava, Para:

Production in U.S.: No specific entry. Other commercial production regions: Amazonia; South 

America including Guyana, Suriname, Venezuela, Brazil, Bolivia, Colombia, Ecuador and Peru.

Guayabillo

Guayabillo is grown in southern California. Other commercial production regions include: 

Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, 

Nicaragua, Panama; Cuba; South America including French Guiana, Guyana, Suriname, 

Venezuela, Brazil, Colombia, and Ecuador. 

Illawarra plum:

There is no production in the U.S.: Other production regions: Australia; no yield data is 

available.

Imbé:

Imbé is grown in Florida. EPA Crop Production Region 3. Other production regions 

include northeast/east/west/South Africa; eastern tropical Asia: no yield data is available.

Imbu:

There is minor production in South Florida, and no yield data is available. EPA Crop 

Production Region 3. Other commercial production regions include northeastern Brazil and 

other South America; cultivated elsewhere. Annual production in 1992 was 300 kilograms (661 

pounds) per tree. 

Jaboticaba:
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There is some production in South Florida, California, and Hawaii. EPA Crop 

Production Regions 10 and 13. Other commercial production regions include South America, 

Brazil, Bolivia, Paraguay, Argentina; Australia; introduced into tropical and subtropical areas. 

One tree may produce 500 to 800 kilograms (1,102 to 1,764 pounds) of fresh fruit.

Jamaica cherry:

Jamaica cherry is produced in Florida and Hawaii, but no yield data is available. EPA 

Crop Production Regions 3, 10, and 13. Other commercial production regions include: Mexico, 

Central America, Caribbean, northern South America, western South America (Bolivia, Ecuador, 

Peru), Greater Antilles, St. Vincent, Trinidad, Southeast Asia, Jamaica; widely cultivated in 

warm areas of the New World and in India, Malaya, Indonesia, Sri Lanka, and the Philippines; 

no yield data is available.

Jambolan:

Jambolan is cultivated and naturalized in the Southeastern United States, Florida, 

California, Hawaii and Puerto Rico, but no yield data is available. EPA Crop Production 

Regions 3, 10, and 13. Other production regions include: East tropical Africa, China, Indian 

subcontinent (Bhutan, India, Nepal, Sri Lanka, Burma), Suriname, Central America, Andaman 

Islands, Indonesia, Malaya, Malaysia; cultivated and naturalized in tropical and South Africa, 

Israel, Algiers, Australia, tropical Southern America, southeast Asia, the Philippines, the West 

Indies, Zanzibar, Pemba and Mombasa, Mascarenes, Marquesas, Bermuda, Cuba, Haiti, Jamaica, 

Lesser Antilles, Trinidad, Seychelles, Galapagos; a crop of 700 fruit were obtained from a five 

year old tree.

Jelly palm:

Currently, the jelly palm is used as a landscape plant of the Southeastern United States 

including South Carolina and Georgia and California and no yield data is available. EPA Crop 

Production Regions 2, 3, 10, and 13. Other production regions include Brazil, Argentina, 

Paraguay, and Uruguay; widely introduced into tropical and subtropical areas; no yield data is 

available.

Jujube, Chinese:

Minor production of Chinese jujube as trees is planted in home gardens in the Southern 

states; trees have become weedy in some states. EPA Crop Production Regions 3, 10, and 13. 

Trees are planted in home gardens in the Southern states; trees have become weedy in some 

states; no yield data is available. Other commercial production regions include: China, southern 

Europe, Russia, northern Africa, Middle East, Taiwan, Thailand, Azerbaijan, India, Iran, 

Armenia, Syria, the Mediterranean region of Spain and France; cultivated and naturalized in 

Eurasia; probable origin Asia; one of the most important fruit trees in China. Annual fruit 

production of the Chinese jujube in China is 400 million kilograms (881,849,049 pounds) on 
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300,000 hectares (741,316 acres). Average yields from wild trees in the Himalayas are 9.5 

kilograms (21 pounds) per year. 

Jujube, Indian: 

Indian jujube is grown as ornamentals in Hawaii: Southern Florida, Puerto Rico. EPA 

Crop Production Regions 3, 10, and 13. Other production regions include: Subtropical; 

cultivated extensively in India and Thailand; also grown in Southeast Asia, China, Pakistan, 

Bangladesh, the Caribbean Islands, and Myanmar; widely cultivated, naturalized in S. Africa, 

Afghanistan, Malaysia, Australia, tropical Southern America, Central America, the West Indies, 

and Cape Verde. Approximately 88,000 hectares (217,453 acres) were grown in India in 1995, 

with a production of 0.9 million tonnes (992,080 tons). Irrigated fields in northern India yield a 

crop of 80 to 200 kilograms (176 to 441 pounds) of fresh fruit per tree per year. Seedling trees 

bear 5,000 to 10,000 small fruit per year in India. Grafted trees can yield 30,000 fruit. One of 

the best cultivars in India produces fruit that average 66 to the kilogram (30 to the pound), and 

yields 77 kilograms (175 pounds) annually.

Kaffir-plum: 

Kaffir-plum is grown in the U.S. but no yield data is available. Other production regions 

include Mozambique, South Africa: India.

Kakadu plum:

No production in the U.S. Other production regions: Australia; no yield data is 

available.

Kapundung:

No production in the U.S. Other production regions include Indonesia, India; widely

cultivated in Southeast Asia, Java, Sumatra, Bali, and Peninsular Malaysia.

Karanda:

Karanda has limited cultivation in Florida and California and in some experimental 

gardens in Trinidad and Puerto Rico. EPA Crop Production Regions 3, 10, and 13. Other 

production regions include: China, Taiwan, Nepal, Sri Lanka, Myanmar, Malaysia, India, 

Thailand, Cambodia, South Vietnam, East Africa; Java, Philippines, Burma, and Malacca.

Kwai muk:

Kwai muk maybe grown in Florida. EPA Crop Production Region 13. Other production

regions include China, Hong Kong; no yield records are yet available, but mature trees have the 

capability of producing 2,000 fruit or more per year.
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Lemon aspen:

Lemon aspen is not production in U.S. Other production regions include: Australia; 

approximately 6 to 12 tonnes (7 to 13 tons) per year was traded in 2001; approximately 100 

hectares (247 acres) of the fruit is grown in Australia.

Mangaba:

Mangaba is not produced in the U.S.. Other commercial production regions include: 

South America including Brazil, Venezuela, Colombia, Bolivia, Peru and Paraguay; Brazilian 

annual fruit production was approximately 1,500 tonnes (1,653 tons) in 2002. 

Marian plum:

Marian plum is not produced in the U.S.: Other production regions include Southeast

Asia, Indonesia, Malaysia; cultivated widely in Thailand and Sumatra. A mature tree produces 

approximately 200 kilograms (441 pounds) of fruit in one season. In Thailand, approximately

1,170 hectares (2,891 acres) of fruit was recorded in 1993. Total production in 1993 was 5,652 

tonnes (6,230 tons). The average productivity of the fruit in Thailand was 7 tonnes (8 tons) per 

hectare.

Mombin, Malayan

There is no production in U.S. Other production regions include China, Hong Kong, 

Nepal, Tropical Asia, Indian subcontinent, Indo-China, India, Sri Lanka, Cambodia, Myanmar, 

Thailand, Vietnam, Bhutan, Laos, Singapore, Indonesia, Malaysia, and Philippines.

Mombin, purple:

Purple mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 

and 13. Other production regions include: Mexico, the West Indies including the Antilles, Peru,

Brazil, Venezuela, Central America, Ecuador, Nigeria; widely naturalized in the tropics; in 

Ecuador, yields of more than 4,500 tonnes (4,960 tons) per year were reported within the period 

1987 and 1990-1992; in an Ecuadorean Andean dry area, the average yield was 2,250 to 5,000 

kilograms (4,960 to 11,023 pounds) per hectare from dry season varieties.

Mombin, yellow:

Yellow mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 

and 13. Other production regions include: tropical America, tropical regions of Africa and Asia, 

Oceania, Mexico, Central America, Northern South America, Brazil, Peru, Bolivia, Venezuela, 

Colombia, the Guiana’s, Western South America, Paraguay, Bermuda, India, Indonesia, the West 
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Indies; widely cultivated in the paleotropics; adult trees produce over 100 kilograms (220 

pounds) of fruit per year in Mexico.

Monkeyfruit:

Monkeyfruit is not produced in U.S.: Other production regions include: China, India, 

Malaysia, Sri Lanka, Nepal, Laos, Myanmar, Thailand, Vietnam; fruit yield can be up to 80 

kilograms (176 pounds) per tree and fruit can weigh from 200 to 350 grams (7 to 12 ounces).

Monos plum:

Monos plum is cultivated and naturalized in Puerto Rico and Florida. EPA Crop 

Production Region 13. Other production regions include Hispaniola (Caribbean), Venezuela; no 

yield data is available. 

Mountain cherry:

There is no Mountain cherry production in U.S. Other production regions include

Mexico, Central America, Colombia, Ecuador, Peru, and Panama.

Nance:

Nance is grown in Puerto Rico. EPA Crop Production Region 13. Other production 

regions include Mexico, Central America including Nicaragua, Panama, and Costa Rica, 

Caribbean (Barbados, Cuba), tropical South America including Brazil, Bolivia, Peru, Paraguay. 

Trees produce yields of 3 to 5 tonnes (3.3 to 5.5 tons) per hectare of fruit in Mexico and 4 to 6 

tonnes (4.4 to 6.6 tons) per hectare of fruit in Brazil.

Natal plum:

Natal plum is produced in U.S. While not grown commercially, it is found in home 

plantings in Florida, California, Hawaii and the Gulf States; no yield data is available. EPA 

Crop Production Regions 3 and 13. Other commercial production regions includes Southern 

and eastern Africa, the Bahamas, the Philippines, India, Israel; cultivated worldwide in the 

tropics and subtropics, except for Southeast Asia; grown as an ornamental in Hong Kong and 

Taiwan.

Noni:

Noni is produced in Hawaii, Samoa, Puerto Rico, U.S. Virgin Islands, the Florida Keys 

and yields can reach 80,000 kilograms (88 tons) per hectare in Hawaii. EPA Crop Production 

Region 13. Other commercial production regions includes: Southeast Asia including China, 

Japan, Taiwan, Bangladesh, India, Sri Lanka, Indochina, Thailand, region of Malesia (Indonesia, 
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Malaysia, Papua New Guinea), the Indo-Pacific including eastern Polynesia, Melanesia, 

Western Polynesia, Micronesia; Australia; naturalized on the open shores of Central and South 

America (Mexico, Panama, Venezuela, Surinam, Brazil); the West Indies (the Bahamas, 

Bermuda); parts of Africa; widely naturalized throughout the tropics; no production statistics are 

available. Fruit yields depend on environmental and cultural factors.

Olive:

The olive is commercially grown in California with most of the production in 

California’s Central Valley; some production occurs outside Phoenix, Arizona. According to the 

USDA, in 2009, total olive production in California was 42,002tonnes (46,300 tons). EPA Crop 

Production Region 10. Other production regions include: Spain, Italy, Greece, Portugal, South 

America, the Middle East, northern and southern Africa, Australia, Canada, Mexico, Western 

and southwestern Asia, southeastern and southwestern Europe, the Mediterranean region, 

Taiwan; widely cultivated and sometimes naturalized. World olive production is 9.5 million 

hectares (23,475,011 acres). Approximately 90% of production is used for olive oil. 

Approximately 75% of olive oil is from Europe, with Spain producing the most oil. Greece,

Italy and Portugal are also leading producers. Nearly half of all world production of table olives 

is from Europe and one-third is from the Middle Eastern and Northern African countries. 

According to FAOSTAT, in 2007, 6,222,100 tonnes (6,858,691 tons) were produced in Spain, 

3,481,379 tonnes (3,837,563 tons) were produced in Italy, 2,444,230 tonnes (2,694,302 tons) 

were produced in Greece, 1,075,854 tonnes (1,185,926 tons) were produced in Turkey, and 

900,000 tonnes (992,080 tons) were produced in Tunisia. World olive production in 2008 was 

18,083,800 tonnes (19,933,977 tons). 

Papaya, Mountain

There is limited production in California; no yield data is available. EPA Crop 

Production Region 10. Other production regions: commonly cultivated in the high slopes of 

Ecuador and Colombia; also grown in Panama, Venezuela, and northern to western South 

America, especially the Andes Mountains; yields per unit area are not known; one tree can 

produce 50 to 60 fruit per season .

Patauá:

There is limited production in U.S. Other production regions include Central America 

including Panama, Caribbean (Trinidad and Tobago), and northern South America, Brazil, 

western South America (Bolivia, Colombia, and Ecuador). On average, the palm yields two 

fruiting stems annually, with a mean weight of 15 kilograms (254 pounds). Some plants produce 

up to five fruiting stems. It is estimated that 100 fruiting plants would produce 1.6 tonnes (1.8 

tons) of fruit. A hectare of wild palm stand yields 1.5 to 1.6 tonnes (1.7 to 1.8 tons) of fresh fruit 

and 112 to 260 kilograms (247 to 573 pounds) of oil.

Peach palm, fruit:
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There is no production in U.S. Other production regions include cultivated throughout 

central and northern South America; experimental crops are found in Africa, Asia and Oceania. 

In 2000, the estimated production of fresh fruit bunches in the State of Amazonas; Brazil was 

13,600 tonnes (14,991 tons). Brazilian Amazonia produced at least twice that amount. In 2002,

Colombian production of fruit was approximately 49,000 tonnes (54,013 tons) and Costa Rican 

fruit production was approximately 10,500 tonnes (11,574 tons). Total Neotropical fruit 

production is estimated to be 120,000 tonnes (132,277 tons). Of this, approximately 50% is 

fresh fruit and the other 50% is used for subsistence. Heart-of-palm production in Brazil was 

20,000 hectares (49,421 acres) in 2002; production in Bolivia was 3,000 hectares (7,413 acres); 

Costa Rica had 8,000 hectares (19,768 acres) in production in 2002, and production in Colombia 

was 1,000 hectares (2,471 acres). The total Neotropical production area of heart-of-palm is 

greater than 43,000 hectares (106,255 acres) 

Persimmon, Black:

There is limited production in Texas, no yield data is available. EPA Crop Production 

Regions 6 and 8. Other commercial production regions include Northern Mexico. 

Persimmon, Japanese

Japanese persimmon is grown in Florida, California; southern states. EPA Crop 

Production Regions 3, 4, 6, 10, and 13. Other commercial production regions include: China, 

Korea, Japan, Vietnam, Burma, Indonesia, the Philippines, the Himalayas, the Khasi Hills of 

northern India, Brazil, Israel, New Zealand, Australia, Iran, the Mediterranean coast of France, 

Italy, and other European countries, Southern Russia, Algeria. A young tree yields 

approximately 22.6 to 40.8 kilograms (50 to 96 pounds) of fruit per year. A mature tree yields 

approximately 150 to 250 kilograms (330 to 550 pounds) of fruit per year. According to 2002 

FAO statistics, the global production of persimmon totaled 2,328,919 tonnes (2,567,193 tons). 

Approximately 71.3% of the production was from China, and 11.6% each was from Korea and 

Japan. According to FAOSTAT, in 2007, China was the number one producing country, 

producing 2,332,962 tonnes (2,571,650 tons) of fruit; Korea was second, producing 395,614 

tonnes (436,089 tons), Japan was third, producing 244,800 tonnes (269,845 tons), Brazil was 

fourth, producing 159,851 tonnes (176,205 tons), and Azerbaijan was fifth, producing 128,407 

tonnes (141,544 tons). 

Pitomba:

A few specimens of pitomba have been grown in southern Florida; no yield data is 

available. EPA Crop Production Region 13. Other commercial production regions: Brazil.

Pomerac:
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Pomerac grows in Hawaii and Puerto Rico but no yield data is available. EPA Crop 

Production Region 13. Other production regions include: Tropics, West Indies, Indonesia, 

Malaysia, Java, Philippines, Vietnam, Bengal, South India, Malacca, East Africa, Melanesia, 

Polynesia, Micronesia, Bermuda, St. Croix, Brazil, Surinam, Central America, Southeast Asia; 

the yield varies from 21 to 85 kilograms (46 to 188 pounds) per tree.

Rambai:

There is no commercial production of rambai in the U.S. Other commercial production 

regions include Southeast Asia including Thailand and Vietnam; region of Malesia (Brunei, 

Indonesia, Malaysia): grows wild in Bangha and Borneo.

Rose Apple:

Rose apple is produced in Florida, Hawaii, Puerto Rico, Virgin Islands, and naturalized in 

the Southeastern United States. It is also grown as an ornamental in California. EPA Crop 

Production Regions 11 and 13. Other production regions include: East and West Indies, 

Indonesia, Malaya; cultivated and naturalized in many parts of India, Sri Lanka, former 

Indochina, and the Pacific Islands; naturalized in South Africa, west tropical Africa including 

Ghana, the islands of Zanzibar, Pemba and Reunion, Southeast Asia, Mexico, Guatemala, 

Honduras, Panama, tropical Southern America, Mascarenes, Seychelles and Galapagos, 

Australia; in India, a single mature tree can yield 2 kilograms (5 pounds) of fruit each season .

Rumberry:

There is no commercial production of rumberry in the U.S. Other commercial production 

regions include Amazonian lowlands of Ecuador, Bolivia, Venezuela, Brazil, Colombia, and 

Peru. Wild trees have been found to yield an average of 9,000 to 12,000 kilograms (19,842 to 

26,455 pounds) per hectare. Planting densities of 600 to 1,100 trees per hectare yield about 12 

tonnes (13 tons) of fruit. With new techniques, higher yields can be achieved.

Sea grape:

The sea grape is found in home gardens along the Gulf Coast, Florida, and as an 

ornamental in Hawaii. EPA Crop Production Regions 3 and 13. Other production regions

include Tropical America, along the American Atlantic, the Pacific Coasts of the tropics and 

subtropics between 25 °N and 10 °S, the Antilles, Mexico, Central America, South America, and 

the Caribbean.

Sentul:

The sentul grows well in South Florida. EPA Crop Production Region 3. Other 

production regions include Tropical and Southeast Asia, Malesia (Indonesia, Malaysia, Papua 

New Guinea, and Philippines), former Indochina including Cambodia and Southern Laos, the 
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Malay Peninsula, India, the Andaman Islands, the Moluccas, Mauritius; cultivated elsewhere 

in the tropics. Experimental data indicates that annual yields can reach up to 14 tonnes (15 tons) 

per hectare. Mature trees produce up to 22.5 tonnes (25 tons) of fruit per hectare. In the 

Philippines in 1991, there were over 1.6 million productive trees.

Sete-capotes:

There is no production in the U.S. Other production regions include Brazil, Argentina, 

and Paraguay.

Silver aspen: 

There is no production in the U.S. Other production regions include: Australian 

rainforests, New South Wales, Queensland, coastal regions; approximately 100 hectares (247 

acres) are grown 

Starfruit:

The majority of domestic production is from Florida. One fruit grower and shipper has 

20 hectares (50 acres) planted. Fruit from Hawaii (14 hectares (35 acres) in 1994) must be 

treated prior to shipment to the mainland. Approximately 0.9 tonnes (1 ton) of fruit was 

harvested from Guam in 1992; some production occurs in California. The current annual 

estimated value of this crop is $1.5 million. EPA Crop Production Regions 3, 10 and 13. Other 

commercial production regions: All tropical regions of the world; Indonesia, the Moluccas, the 

West Indies, some of the South Pacific islands, the provinces of Fukien, Kuangtung and Kuangsi 

in southern China, Sri Lanka. Main production occurs in Taiwan, Malaysia, Brazil, Guyana, 

India, the Philippines, Australia, Israel, Florida, and Hawaii. Individual trees that receive 

adequate horticultural attention have yielded 45 to 500 kilograms (100 to 1,102 pounds) of fruit. 

Yields of 100 to 250 kilograms (220 to 551 pounds) per tree per year are common when there are 

two to three crops per year; no statistics are currently available about world production. 

However, overall commercial carambola planting in the world is no more than 10,000 hectares 

(24,711 acres).

Surinam Cherry

The majority of domestic starfruit production is from Florida. One fruit grower and 

shipper has 20 hectares (50 acres) planted. Fruit from Hawaii (14 hectares (35 acres) in 1994) 

must be treated prior to shipment to the mainland. Approximately 0.9 tonnes (1 ton) of fruit was 

harvested from Guam in 1992; some production occurs in California. EPA Crop Production 

Regions 3, 10 and 13. Yields of trees in Hawaii have varied from 2.7 kilograms (6 pounds) from 

a 4-year-old tree to 11 kilograms (24 pounds) from a 6 meter (20-foot) untrimmed wild tree. 

Average yields range from 2.7 to 3.6 kilograms (6 to 8 pounds) per plant per year. EPA Crop 

Production Regions 3, 10, and 13. The Surinam cherry is produced in Hawaii, California, and 

Florida as a small bush-like tree or hedge; naturalized in the Southeastern United States, Puerto 
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Rico, Samoa, and the U.S. Virgin Islands. Other production regions include: South America 

including Brazil, Bolivia, Venezuela, Colombia, Argentina, Paraguay, Uruguay, Surinam, 

Guyana and French Guiana; Southeast Asia, southern China, along the Atlantic coast of Central 

America, India, Sri Lanka, the Philippines, Israel, Italy; cultivated elsewhere in the tropics; 

naturalized in South Africa, Australia, and the West Indies. In India, the yield is approximately

2.7 to 3.6 kilograms (6 to 8 pounds) per plant. The highest yield was recorded in Israel and was 

11 kilograms (24 pounds) from one untrimmed plant. The approximate yield from a Brazilian 

test plot was 7 kilograms (15.4 pounds) per tree per year. Some plants produce up to 10 

kilograms (22 pounds) of fruit per year.

Tamarind:

The tamarind is grown in New Mexico, Florida, California, Hawaii, and Puerto Rico. So 

far, tamarind production is of minor importance in the U.S. EPA Crop Production Region 13. 

Other commercial production regions includes: The Caribbean including Bermuda, Jamaica, 

Haiti, Grenada, Cuba, the Dominican Republic, and the Bahamas; Central America including

Mexico, Guatemala, Belize, Panama, and Costa Rica; South America including Brazil; India; 

Southeast Asia including Thailand, Malaya, Malaysia, and Indonesia; tropical Africa including 

Madagascar, Cape Verde, Sudan and central and east Africa; Fiji, Australia, the Middle East; 

Egypt, Yemen, the Greater Antilles; East Indies; Islands of the Pacific; other tropical and 

subtropical countries. There are no statistical records on tamarind. However, it is known that 95 

percent of total world production is the sour type tamarind. India is the largest producer of sour 

tamarind in Asia; annual production in India is estimated at 250,000 to 300,000 tonnes (275,578 

to 330,693 tons). Tamarind kernel powder is in demand and approximately 20,000 tonnes 

(22,046 tons) are produced annually in India. Thailand is the second largest producer of 

tamarind in Asia; Thailand produces 30 percent of the sweet type, and produces the sour type. 

Each tree can produce approximately 90 kilograms (198 pounds) of purified pulp; no yield data 

is available. Other production regions include Brazil, Argentina, and Paraguay; introduced 

elsewhere; no yield data is available.

Uvalha:

Uvalha is grown in Florida and no yield data is available.

Water apple:

Water apple is grown in Hawaii. EPA Crop Production Regions 3 and 13. Other 

production regions include : Southeast Asia, Bangladesh, Sri Lanka, India, Vietnam, Myanmar, 

Thailand, Taiwan, region of Malesia (Indonesia, Malaysia, Papua New Guinea), the Philippines, 

Australia, Pacific Islands, Central and South America, Trinidad; cultivated elsewhere in tropical 

Asia; introduced into the Tropics; no yield data is available.

Water pear:
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There is no production yet in the U.S. Other production regions include: Northeast 

tropical Africa, east tropical Africa, west-central tropical Africa, west tropical Africa, south 

tropical Africa, southern Africa, Arabian Peninsula (Yemen); no yield data is available. 

Water berry:

There is no production yet in the U.S. Other production regions include east tropical 

Africa, west-central tropical Africa, south tropical Africa, and southern Africa: 

Wax jambu:

There is 0.4 hectare (1 acre) of wax jambu grown in Florida. EPA Crop Production 

Region 3. Other production regions include: Tropical Asia, southeast Asia, Malaya, Andaman 

and Nicobar Islands, Solomon Islands, Jamaica, Surinam, the islands of Curacao, Aruba, and 

Bonaire, Thailand, Cambodia, Laos, Vietnam,; cultivated in India, Zanzibar, and Pemba; 

commercial production in the Philippines, Taiwan, Malaysia, Australia and Central and South 

America; cultivated elsewhere in the tropics; and as an ornamental in Israel. Mature trees yields 

from 700 to over 1,000 fruit; each fruit weighs 65 to 100 grams (2 to 4 ounces).

SPECIFIC CULTURAL PRACTICES OF THE TROPICAL AND SUBTROPICAL FRUIT –

EDIBLE PEEL: 

Açaí

Açaí is a tall-slow growing, slender palm tree that reaches a height of 15 to 25 meters (49 

to 82 feet). The tree suckers at the base, resulting in large clusters of trunks (25 or more per 

tree). Trunks are 7 to 20 centimeters (3 to 8 inches) in diameter. Aerial roots are found on trees 

growing in swampy areas. Açaí is indigenous to the Amazon rainforest. The crown contains 8 

to 14 leaves that are long pinnate and 2 to 4 meters (7 to 13 feet) long. Leaf bases are tightly

sheathing and form a crown shaft that is green, yellow, red or purple in color. Each leaf contains 

50 to 62 widely spaced leaflets that are pendulous on the rachis and reach 1 meter (3 feet) in 

length. The inflorescence emerges from below the crown shaft, contains a central rachis and 

approximately 54 lateral branches and reaches 1 meter (3 feet) long. Branches are covered with 

light brownish-white hairs. Each branch bears clusters of two male flowers and one female 

flower. Terminal branches contain male flowers. Male flowers are purplish and 0.45 by 0.27 

centimeters (0.2 by 0.1 inch) in size. Female flowers are purple to light brown and 0.32 by 0.26 

centimeters in size. Both male and female flowers are un-stalked. Pollination is by small bees, 

flies and beetles. The small, round, 1 to 2 cm (0.4 to 0.8 inch) in diameter fruit is a drupe that 

contains a single large seed surrounded by stringy fibrous sheaths and a thin oily coating. 

Immature fruit are green and ripens to dark purple when mature. Some fruit are green at 

maturity and are known as white açaí. Four to eight bunches of fruit are produced each year per 

trunk. The fruit skin is smooth and shiny. The fruit pulp is creamy to oily and sweet. The flavor 

resembles raspberries, blackberries, or nuts with a metallic aftertaste. This fruit is a major food 

resource in tropical America. Old trunks are removed for palm cabbage; the tree is the main 
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source of palm hearts. Other uses include ornamental use; medicinal purposes; ink, dye and 

wood for house construction. 

Acerola:

A large, bushy evergreen small tree or shrub growing up to 6 meters (20 feet) tall and 

wide. Native to the Caribbean, Central America, or Northern South America. The trunk 

diameter is 10 centimeters (4 inches). Branches are minutely hairy, contain many lenticels, and 

can be erect or spreading and drooping. The tree may have a semi-prostrate, compact, upright or 

open growth habit. Leaves are simple, entire, opposite, elliptical, oblong, obovate, oval, ovate or 

narrowly oblanceolate in shape and 2-7 centimeters (0.75 to 2.75 inches) long by 2.5 to 3.8 

centimeters (1 to 1.5 inches) wide; young leaves and petioles are hairy; mature leaves are dark 

green and hairless. Pink, lavender or white flowers are borne in clusters in leaf axils on new 

terminals and on lateral spurs. Each flower contains 5 petals, 10 stamens; flowers range in size 

from 2.0 to 2.5 centimeters (0.8 to 1 inch) wide. Pollination is by insects. Bright-red, orangered, or deep purplish red fruit cherry-like, oblate to round in shape, 3-lobed, 1 to 3.5 centimeters 

(0.4 to 1.4 inch) wide and 3 to 10 grams (0.1 to 0.4 ounce) in weight. The skin is thin, delicate, 

smooth and glossy. Pulp is yellow to orange in color, juicy, and acid to subacid. Individual fruit 

contain three small, rounded to triangular ridged stones that may contain seeds. Fruit is borne 

singly or in 2’s or 3’s. Currently, the plant is not heavily cultivated. Fruit is highly perishable 

and easily bruised. Ripe fruit and fruit turning color should be harvested every other day. In 

Puerto Rico, individual trees may yield 13.5 – 28 kg. In Florida, a planting of 300 trees 

produced 2,856 – 23,270 kg of fruit from March to November. Fruit is eaten fresh or processed 

into puree and juice: high in vitamin C content. 

African plum:

A medium-sized deciduous, nitrogen-fixing tree growing 8 to 20 meters (26 to 66 feet) 

high. The tree contains a dense, rounded crown. Native to the hot, tropical climate of Africa. 

The bark is pale brown to grayish white with vertical fissures. Leaves are thick, leathery, dark 

green, opposite, glabrous, and 14 to 34 centimeters (5.5 to 13 inches) long. Each leaf contains 5 

leaflets on stalks 6-14 centimeters (2 to 5.5 inches) long. Leaflets are entire, ovate, obovateelliptic or oblong in shape, contain rounded tips, and range in size from 8 to 22 centimeters (3 to 

9 inches) long by 2 to 9 centimeters (0.8 to 3.5 inches) wide. Flowers are white and tinged 

purple and occur in dense opposite and axillary cymes. Fruit are oblong, up to 3 cm (1.2 inches) 

long, and turn from green to purplish-black as they ripen. The skin is smooth and shiny. The 

pulp is starchy black. Each fruit contains one hard conical seed that measures 1.5 to 2

centimeters (0.6 to 0.8 inch) long and 1 to 1.2 centimeters (0.4 to 0.5 inch) wide. Fruit is sweet 

and tastes like prunes. Fruit can be candied, made into jam or eaten fresh; leaves, pods, and 

seeds are used for fodder; leaves are used in cooking; roots and fruit are used for medicinal 

purposes; bark is used for dye; wood is used for construction purposes and fuel. Grown around 

homes. 

Agritos:
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Evergreen shrub growing to 1 to 3 meters (3 to 10 ft.). Grows in southern Arizona, 

southern New Mexico, Texas, and Mexico on rocky limestone flats and slopes in full sun. Hardy

to zone 6. Bark is grey to reddish-brown and exfoliating. Stiff, erect branches with spiny, hollylike, grey-green alternate trifoliolate leaves. Leaflets are spiny lanceolate-oblong to elliptic and 

are found in three’s, joined at a central point. Fragrant yellow flowers are borne in few-flowered 

racemes. Fruit is a subglobose to globose bright red berry, 0.8 to 1.2 cm (0.3 to 0.5 inch) in 

diameter. The skin is smooth and shiny. Pulp is acidic and contains one to several seeds. Uses 

include wine and jelly from the berries, medicinal purposes from the roots, yellow dye from the 

roots and wood, a coffee substitute from the seeds, and an effective hedge or barrier plant. 

Almondette

Medium-size evergreen tree that grows 10 to 15 meters (33 to 49 ft.) tall. Grows in the 

dry, deciduous tropical forests of India, Burma, and Malaya. Branches are hairy; the bark is 

rough, dark grey or black and fissured with prominent squares. The trunk is straight and 

cylindrical. The dark green leaves are broadly oblong with a rounded base and measure 8 to 20 

centimeters (3 to 8 inches) by 4 to 12.5 centimeters (1.6 to 5 inches). Small flowers are axillary

and on 5 to 15 centimeter (2 to 6 inch) long terminal panicles. Individual flowers are 0.6 

centimeters (0.2 inch) in diameter and contain 4 to 5 greenish-white petals. Fruit is a hard, grey

to black round drupe with a single seed that ranges in size from 0.7 to 1.5 centimeters (0.3 to 0.6 

inch) in diameter. The skin is smooth. Both the pulp and seed are widely consumed in India and 

are considered one of the country’s most delicious wild fruit. The seed is roasted and used as a 

substitute for almond. Fallen ripe fruit are collected; the tree may be cut down to obtain the fruit. 

Oil produced from the seed is used as an olive or almond oil substitute. The bark yields tannin, 

wood is used for firewood, leaves are used as fodder, and all parts of the tree contain medicinal 

purposes.

Ambarella

A rapidly growing, upright symmetrical deciduous tree growing 9 to 25 meters (30 to 82 

feet) tall. A native of the Indo-Malaysian region to Tahiti. The crown is rounded. Bark is 

smooth and light grey-brown. Leaves are pinnate and 20 to 60 centimeters (8 to 24 inches) in 

length. Leaves are composed of 9 to 25 glossy, elliptic or obovate-oblong leaflets 6.25 to 10 

centimeters (2.5 to 4 inches) long. Leaves turn yellow and fall at the beginning of the dry

season. Fragrant, small yellowish to whitish male and female flowers are borne in large, loose, 

terminal panicles before leaf emergence. Inflorescences measure 50 centimeters (20 inches) 

long. Male, female and perfect flowers are contained in the inflorescences. Individual flowers 

occur on short pedicels measuring 0.1 to 0.4 centimeter (0.04 inch). Fruits are long-stalked, 

contain five shallow longitudinal grooves, are ellipsoid or globose in shape and measure 4 to 10 

centimeters (1.6 to 4 inches) long by 3 to 8 centimeters (1.2 to 3 inches) wide. It takes 4 to 5 

years to bear fruit from seed or 2 to 3 years from cuttings. Trees should be spaced 7.5 to 12 

meters (25 to 39 feet) apart. Fruit are grown in bunches of 12 or more. The skin is thin, tough 

and russetted when mature. Fruits are sold while still green. Hard, smooth, green immature 
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fruits fall to the ground over a period of several weeks and ripen to a golden-yellow or orange 

color. Flesh is yellow, juicy, crisp and subacid with a pineapple-like flavor when firm. When 

soft, the fruit becomes musky and fibrous. Each fruit contains one to five flat seeds. 

Apak palm:

A slow-growing widespread fan-leafed palm tree growing 2 to 7.5 meters (7 to 25 feet) tall 

and 4 meters (13 feet) wide. Apak palm is native from Eastern Mexico to Nicaragua. The tree 

can grow in a solitary or clustering manner. The trunk leans and is 12 to 20 centimeters (5 to 8 

inches) in diameter. The canopy contains 10 to 15 dull green evergreen leaves that are palmate 

and sometimes waxy. Petioles are toothed. The leaf blade is split into 30 to 50 stiff leaf 

segments. Inflorescences are long, arching, branched, and densely hairy and emerge from the 

leaves. Individual flowers contain male and female reproductive organs. Fruit is green to 

brown, ovoid, 1 to 1.5 centimeters (0.4 to 0.6 inch) long and 2 centimeters (0.8 inch) in diameter. 

The skin is hairy. Each fruit contains one seed. The flavor is sweet. Fruit is consumed raw or 

cooked; can be made into preserves. The tree is also used as an ornamental.

Appleberry:

An evergreen sprawling groundcover or climber containing wiry, red to brown-grey 

stems up to 3 meters (10 feet) long; may also reach the size of a small shrub and grow up to 1.5 

meters (5 feet) high. Native to the eastern states of Australia from South Queensland to 

Tasmania and South Australia. Leaves are medium green, hairy, narrowly oval with a wavy

margin and 0.5 centimeters (0.2 inch) wide by 5 centimeters (2 inches) long. Shoot tips are hairy 

and contain a fine white fringe. Pendulous 1 to 2 centimeter (0.4 to 0.8 inch), long, bright 

yellow-cream bell-shaped flowers are borne on slender stalks singly or in clusters of 2 or 3 on 

the ends of stems in the spring and summer. Petals reflex and tinge with purple as the flower 

opens and ages. Oblong berries, 2.5 centimeters (1 inch) long and 1 centimeter (0.4 inch) wide 

are produced in the summer. The hairy, peach-like skin turns from green and purple to yellow 

when ripe. Fruit is eaten raw when it falls to the ground and is roasted when green. The flavor is 

similar to kiwifruit. Also grown as an ornamental.

Arazá:

Small tree or shrub that is densely branched and 2.5 to 15 meters (8 to 49 feet) tall. 

Grown in semi-open or open areas on old, non-floodable terraces in tropical, highly leached 

podzolic soils and dense, humid, tropical high forests. Grown within the area between the 

Marañón and Ucayali rivers and where the Amazon begins. The bark is flaking. Young 

branches are covered with short, velvety, brown hairs. Leaves are opposite, simple, elliptical to 

slightly oval and measure 6 to 18 x 3.5 to 9.5 centimeters (2 to 7 x 1.3 to 3.7 inches). 

Inflorescences are in axillary racemes with two to five white pedicillate flowers, measuring 1 

centimeter (0.4 inch) wide. Fruit is a sub-spherical berry, 12 centimeters (4.7 inches) in diameter 

and weighing 750 grams (1.7 pounds). Plants are then transplanted into polyethylene bags filled 

with soil and manure and placed into a nursery. Plants stay in bags for one year in the shade and 
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plants are then planted out on the final site, spaced 3 x 3 meters (10 x 10 feet) apart and 

fertilized with mature. The skin is shiny and yellow. The flesh is yellow and thin. Contains a 

small number of oblong seeds measuring 2.5 centimeters (1 inch). Fruit is rarely consumed raw 

due to acidity. Used to make juices, soft drinks, ice cream, preserves and desserts. Also serves 

as an ornamental.

Arbutus berry:

A small to medium tree or multi-stemmed, rounded, evergreen shrub growing 2 to 15 

meters (8 to 49 feet) tall and 2 to 6 meters (8 to 20 feet) wide. Native to Ireland, the North 

American Pacific Coast, the Southwestern United States, Mexico, and the Mediterranean region 

of Southern Europe. Grey-brown to cinnamon brown bark is smooth and flakes when mature to

reveal dark, red/brown bark underneath. Trunks and branches have a twisted appearance. 

Leaves are dark green, leathery, glossy, alternate, simple, oblong, elliptical or oval with toothed 

margins, 5 to 17 centimeters (2 to 7 inches) long and red-stemmed. Waxy flowers are small, urnshaped, white or pinkish, similar to blueberry flowers, and are assembled in drooping panicles 

about 5 centimeters (2 inches) long. Flowers contain both male and female reproductive organs. 

Insects are highly attracted to the flowers. Showy fruits are round, bright red to red-orange when 

mature and about 1 to 2.5 centimeters (0.5 to 1 inch) in diameter. Skin texture is rough and 

pebbled. Fruits resemble strawberries in appearance only; the taste is bland and watery. Used as 

an ornamental; bark is used in tanning leather; wood is used as a fuel source. Humans and birds 

consume fruit.

Babaco:

A small, rapidly growing herbaceous shrub that grows about 3 meters (10 feet) high. 

Having originated in the central south highlands of Ecuador, the babaco is a naturally occurring 

hybrid of Carica stipulata and Carica pubescens. Grown in cool, sunny, subtropical climates, free 

of frost. The tuberous taproot reaches a diameter of approximately 40 centimeters (16 inches) and 

contains many lateral roots. The erect softwood single trunk is lined with leaf scars. Large 

alternate palmate leaves consist of 5 to 7 lobes and contain prominent ribs and veins. Leaves are 

attached to long hollow petioles that radiate from the trunk. Leaf shed occurs during the winter 

months. Yellowish, solitary, bell-shaped female flowers contain 5 petals and dark green sepals. 

Flowers occur on long, pendulous stalks that arise from all leaf axils and measure 3.5 to 4 

centimeters (1.4 to 1.6 inches). There are no male flowers. The large torpedo-like, seedless fruits 

are five-sided, rounded at the stem end and pointed at the apex. Mature, yellow fruits reach a 

length of 40 centimeters (16 inches), a width of 20 centimeters (8 inches) and a weight of 2 

kilograms (4.4 pounds). The skin is smooth, thin and edible. Commercially grown fruit is 

harvested at the first sign of yellow color. The flesh is whitish, juicy, acidic, and low in sugar and 

has flavor overtones of strawberry, pineapple and papaya; nicknamed the champagne fruit. Fruit 

are seedless. Fruit hangs in clusters around the trunk. The entire fruit can be consumed. Fruits are 

locally eaten only after cooking; consumed fresh with sugar elsewhere. Fruits also blended into 

drinks, preserves and pies. Commonly used for making sorbets.
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Bacaba palm:

A tall, thin, single-stemmed palm tree growing to 20 meters (66 feet) tall. Native to the 

Central Amazon region. Grown throughout the northern Amazon rainforest in lowland 

rainforests, the palm prefers tropical conditions and an elevation up to 1,067 meters (3,500 feet). 

The trunk is smooth, grey and ringed with leaf scars. Tree diameter is up to 30 centimeters (12 

inches). The palm contains a grayish-green pseudo crown shaft measuring 4 feet (1.2 meters) 

tall. The leaf crown is shaped like a shuttlecock and contains 8 to 20 drooping plumose, spirally 

arranged pinnate leaves that measure 5 to 6 meters (15 to 20 feet) long. Each leaf contains 

hundreds of olive green linear pendulous leaflets measuring 30 to 100 centimeters (12 inches) 

long by 3 to 7.5 centimeters (1.2 to 3 inches) wide. Leaflets are brown and hairy on the 

undersides. Leaves are attached to 0.3 to 0.6 meter (1 to 2 foot) long green petioles. 

Inflorescence branches are 1.2 to 2 meters (4 to 7 feet) long. Inflorescences resemble a horse’s 

tail. Each inflorescence contains approximately 200 pendulous creamy yellow, reddish, or 

scarlet flowers that are borne in clusters of three, containing one female flower and two male 

flowers. Male flowers are yellowish, pointed; contain 6 stamens and measure 0.6 centimeter (0.2 

inch) long. Female flowers are round and 0.6 to 0.8 centimeters (0.2 to 0.3 inch) in diameter. 

Purple-black fruit is round, grows in clusters on long branches, and measures 1.3 to 2 centimeters 

(0.5 to 0.79 inch) in diameter. The skin is thin, smooth, and contains a whitish bloom. Pulp is 

oily and red or white in color. In Brazil, the oily fruits are used to prepare a wine called vinhode-bacaba. The edible fruit oil can be extracted. Fruit is harvested once the color changes from 

green to purple-black. Fruit are obtained by climbing the tree and cutting bunches of fruit. Tall 

trees have been cut down to obtain the fruit. Fruit can only be stored for a few days. So far, oil 

yields are too low for commercial interest.

Bacaba-de-leque:

A tall, thin, single-stemmed palm tree growing 5 to 18 meters (16 to 60 feet) tall. Native to 

northern central Brazil and the northeastern tip of Bolivia to the Amazon River. Grown on nonflooded soils in lowland rainforests. The light gray to white trunk is 30 centimeters (one foot) in 

diameter and contains widely spaced dark rings of leaf base scars. The grayish-green pseudo 

crown shaft is about 1 meter (3 feet) tall. Erect and slightly arching leaves are plumose and 

pinnate. Approximately 9 to 12 leaves are arranged in a single flat plane and grow only from two 

opposite sides of the trunk. This palm differs from Oenocarpus bacaba by its opposite leaves. 

Each leaf measures 3 to 5 meters (10 to 15 feet) long. Petioles are less than 30 centimeters (1 foot) 

long. Each leaf contains 40 to 130 pairs of shiny olive-green drooping leaflets that are about 1 

meter (3 feet) long and grow from the rachis in different planes. Inflorescences are reddish-brown 

and on 1 meter (3 foot) long flowering branches (rachises) that hang down. One palm contains 50 

to 160 rachises. The branches (rachises) contain round, purple-black fruits that are 1 centimeter 

(0.5 inch) long. The skin is smooth. Fruit pulp may be white or red in color. In Brazil, the oily

fruits are used to prepare a wine called vinho-de-bacaba. The edible fruit oil can be extracted.

Bayberry, Red;
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An evergreen tree growing 20 meters (66 feet) tall. Indigenous to the forests of central 

and southern Japan and China. Grown in coastal districts with warm, humid climates. The 

canopy is full and broad. The bark is brownish-grey and rough with vertical wrinkles. Obovate 

to elliptic leaves are 5 to 10 centimeters (2 to 4 inches) long and numerous near the ends of the 

branches. Leaves remain on the tree for 12 to 14 months. Both female and male flowering 

shoots contain 15 to 20 inflorescences that each bears 20 to 30 catkins. Each catkin is made up 

of 4 to 6 male or up to 25 female flowers. Male flowers are bright red, contain two stamens, 

form a corymbs surrounded by greenish-white bracts and measure 0.7 to 3 centimeters (0.3 to 1 

inch) long. Female flowers are in axillary, erect spikes and measure 1.2 to 2.5 centimeters (0.5 

to 1 inch) long. Pollinated by wind. Dark red, purple-black, white or pink fruit is a globose to 

ovoid drupe that grows 1.2 to 3.0 centimeters (0.5 to 1 inch) in diameter. The skin has a knobby 

surface and is waxy. The flesh is red. Each fruit contains a cherry-like stone. Fruit are 

consumed raw and cooked. The fruit has been used as a food crop for 7,000 years. Fruit is 

highly perishable. The tree can remain in production for up to 30 years. The plant has many

medicinal purposes and is grown as an ornamental.

Bignay:

A shrubby evergreen bush or large tree. Can vary from the size of a shrub (3 to 8 meters 

or 10 to 26 feet) to the size of a large tree (15 to 30 meters or 50 to 100 feet). Native to the lower 

Himalayas in India, Sri Lanka and Southeast Asia to the Philippines and Northern Australia. 

Grown in tropical conditions in full sun or part shade. The tree contains wide-spreading 

branches that form a dense crown. Dark-green, glossy, leathery leaves are alternate, oblong, 

pointed and 10 to 22.5 centimeters (4 to 9 inches) long by 5 to 7.5 centimeters (2 to 3 inches) 

wide. Leaf petioles are short. Flowers are tiny and reddish with a strong scent. Male flowers 

are produced in axillary or terminal spikes; these flowers emit an odor resembling fish. Female 

flowers are in terminal racemes 7.5 to 20 centimeters (3 to 8 inches) long. Male and female 

flowers are produced on separate trees. Fruit are round or ovoid, 0.8 cm (1/3 inch) across, and 

occur in grapelike, hanging clusters. Fruits ripen unevenly from yellowish-green to bright red

and nearly black. Skin is smooth, thin and tough. The bright red fruit juice stains the fingers and 

mouth. Pulp is 0.3 centimeters (1/8 inch) thick and white. The taste is subacid and slightly 

sweet when ripe. There is one stone per fruit. Fruits are consumed both raw and cooked; leaves 

are eaten raw and cooked; bark is used in producing rope. Leaves are used for medicinal 

purposes.

Bilimbi:

A medium-sized attractive tree reaching a height of 5 to 15 meters (16 to 50 feet). 

Cultivated throughout tropical Asia, India, Queensland, Australia, Central and South America, 

and the West Indies. Grown in tropical climates with full sun. Closely related to the starfruit

(Averrhoa carambola). This long-lived tree contains a short trunk with many upright branches. 

Compound leaves are clustered at the branch tips and are alternate 30 to 60 centimeters long. 

Each leaf contains 11 to 40 alternate or sub-opposite hairy medium-green leaflets that are ovate 

to oblong in shape. Leaflets are 2 to 10 centimeters (0.75 to 4 inches) long and 1.2 to 1.25 
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centimeters (0.5 to 1.125 inches) wide. Clusters of 18 to 64 yellowish-green, purplish, orangered, or dark red flowers are small, fragrant, and five-petalled. Petals are 1 to 3 centimeters (0.4 

to 1.2 inches) long. Flowers are borne in small, hairy panicles emerging from the trunk and 

oldest branches. Gherkin-shaped fruit is ellipsoid, obovoid or cylindrical and five-sided with a 

star-shaped calyx at the stem-end and 5 hair-like floral remnants at the apex. Mature fruits are 4 

to 10 centimeters (1.5 to 4 inches) long and 5 centimeters (2 inches) wide. Clustered fruits turn 

from bright green to yellowish-green or white when mature and fall to the ground. Fruit skin is 

glossy to waxy, smooth, thin, soft and tender. The flesh is green, jelly-like, juicy and acidic to 

sour. Each fruit contains several flat seeds. Fruits are consumed raw when prepared into a 

relish. Juice is prepared into drinks or used as a cleaning agent on metals. Fruit is used to 

deliver a tart tang to foods and beverages. Due to acidity, fruits are usually cooked and prepared 

into chutney. Hundreds of fruit can be produced from a single tree. Fruit are picked by hand and 

must be handled gently; keeping quality is only a few days. More often, found in the garden than 

cultivated as a crop. Various parts of the plant are used for medicinal purposes.

Borojó:

A tree that reaches a height of 3 - 7 meters. Borojó is a dioecious species. The tree 

grows 2 - 3 m in the first three years; about 5 m after 7 years and 7 m after 25 years. The white 

male flowers occur in clusters, while the solitary female flowers occur at the tip of branches. 

The fruit is a large globose, green berry that is 8 - 13 cm in diameter when mature. The epicarp 

is thick and smooth and then turns dull reddish to brown when ripe. Fruit development takes 8-

12 months with fruit maturation during two periods in April - June and October - December The 

fruit pulp is white and hard, becoming fleshy brown as it ripens. The fruit has around 90 to 600 

seeds, and it is consideredmature ripe when it falls in the floor. 

Breadnut:

A fast-growing tree reaching a height of 20 to 45 meters (66 to 148 feet). Breadnut is 

native to Mexico and Central America and a canopy tree of tropical rainforests. The tree has a 

pyramid-shaped crown, hanging branches, dense foliage, and thin, rough, grey bark with many

lenticels, white sticky latex, and a straight trunk with a diameter of 1 to 1.5 meters (3 to 5 feet). 

Wood is yellowish white, yellowish bronze or light brown in color. The trunk may exude a 

yellow gum. Glossy green leaves are simple, alternate, ovate-lanceolate to elliptical in shape, 

and 4 to 18 centimeters (1.6 to 7 inches) long by 2 to 8 centimeters (0.8 to 3 inches) wide. 

Leaves contain pointed deciduous stipules and 0.2 to 1.0 centimeter (0.08 to 0.4 inch) long 

petioles. The tree is mostly evergreen, unless it is exposed to extremely dry conditions. The 

inflorescence is composed of a spherical head. Each head consists of male flowers surrounding a 

single female set of flowers in the center. Yellow male flower heads contain a rudimentary

perianth without a corolla and one stamen. Female flowers are green, and contain an inferior 

ovary. The tree is wind pollinated. Orange fruit are round to ellipsoid drupes that range in size 

from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. The pericarp is thick, scaly and greenishorange. Each fruit contains a small amount of sweet pulp and one to three shiny, oily, yellowishbrown seeds that range in size from 1.5 to 2 centimeters (0.6 to 0.8 inch) in diameter. Seeds 
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contain nutty kernels and resemble potatoes or chestnuts in flavor. The tree is an important 

forage plant in the Yucatan. Fruit were a staple food during Mayan times. 

Cabeluda:

A large shrub or small tree that is 3 to 7 meters (10 to 24 feet) in height and native to 

Brazil. Grown in humid, tropical conditions. This plant contains multiple thin trunks. Young 

branches and leaves are hairy. Dark green leaves are opposite, elliptical and acute, 2.5 

centimeters (1 inch) wide and 10 centimeters (4 inches) long. Flowers are small, white, and 

occur in axillary clusters. Yellow fruit are round and about 2.5 centimeters (1 inch) in diameter. 

The skin is pubescent. Each fruit contains one to two seeds. Fruit flavor is similar to apricot. 

Fruits are eaten fresh or processed into juices and jams.

Cajou, fruit:

A large forest tree that grows to a height of 25 to 50 meters (82 to 164 feet). Native to 

eastern Amazonia, Brazil and Guiana. The crown is wide and the trunk is straight and up to 1 

meter (3 feet) in diameter. Bark is thick and slightly rough. Roots are large and grow deep in 

the ground. Leaves are simple, smooth, leathery, alternate, clustered at branch tips, obovate in 

shape, and 20 centimeters (8 inches) long by 12 centimeters (5 inches) wide. The apex of the 

leaf is rounded, the base is wedge shaped and the undersides of the leaves are pubescent. The 

petiole is up to 1.5 centimeters (0.6 inch) long. The inflorescence is a spreading terminal panicle 

with numerous secondary and tertiary branches at 90° angles. Individual fragrant flowers are 

greenish-white, white, pink or red in color and contain 5 ovate-lanceolate petals that measure 0.6 

to 0.7 centimeters (0.2 to 0.3 inch) long by 0.2 centimeters (0.08 inch) wide. Male flowers 

contain 8 stamens measuring 0.7 to 0.8 centimeters (0.3 to 0.3 inch) long. A relative of the 

cashew, the fruit is a kidney-shaped drupe that is 2.5 centimeters (1 inch) long. This is attached 

to a large, pear-shaped false fruit (pedicel) that measures 7 centimeters (3 inches) long and 5 cm 

(2 inches) in diameter. The skin is red, smooth and shiny. The pulp is pink and juicy. It has a 

sweet or acid and astringent flavor similar to strawberries. The small kidney shaped nut is edible 

and tastes similar to the cashew. The peduncle is eaten fresh or prepared into juice. Rarely 

cultivated. Fruit are collected from the ground.

Cambucá:

A small, slow growing evergreen shrub or tree that measures 5 to 12 meters (16 to 39 

feet) tall. Native to the Brazilian southeast coast near Rio de Janeiro and São Paulo. Thrives in 

hot, rainy climates. The trunk is short and reaches 30 to 50 centimeters (12 to 20 inches) in 

diameter. The smooth, thin, pale brownish-gray bark is flakey, revealing a copper layer below. 

The tree contains a wide, dense crown of spreading branches. The dark green evergreen leaves 

are opposite, smooth, leathery, glossy, elliptic-acuminate in shape, and contain a curled margin. 

Leaves measure 5 to 16 centimeters (2 to 6 inches) long by 3 to 5 centimeters (1 to 2 inches) 

wide. Petioles are finely hairy, short and measure 0.5 to 1.5 centimeters (0.2 to 0.6 inch). The 

white, sessile flowers are clustered in groups of 2 to 8 over the branch axils or distributed around 
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the stem. Berries are short stalked and round. Immature fruit are green and turn yellow to 

bright orange-yellow when ripe. The skin is smooth, leathery, and thin and contains many

slightly raised longitudinal ridges. Size ranges from five to 7 centimeters (2 to 3 inches) in 

diameter and 55 to 140 grams (2 to 5 ounces) in weight. The flesh is soft, juicy and orangeyellow. Within the fruit, there are one to two hard, oblong flattened light purple seeds. The 

flavor is sub acid to sweet and tastes similar to the jaboticaba. Fruits are eaten out of hand or 

used to make jams, juices, or desserts; the tree is used as an ornamental or for medicinal 

purposes. The bark is used in the leather industry; the wood is used for furniture and tools.

Carandas plum:

A branching, spiny evergreen shrub or small tree growing to 5 meters (16 feet). Native to 

Africa. The bark is smooth, gray, and contains straight woody 5 centimeter (2 inch) straight 

spines growing in pairs. The tree emits milky latex. Leaves are opposite, leathery, shiny, dark 

green, ovate to ovate-elliptic, occasionally almost circular, and 2.5 to 6 centimeters (1 to 2.4 

inches) long by 1.8 to 3 centimeters (0.7 to 1.2 inches) wide. The leaf stalk is short and 

measures 0.1 to 0.4 centimeters (0.04 to 0.2 inches) long. Fragrant pink-white, purple-white, or 

red-white flowers are in terminal clusters that measure 4 centimeters (1.6 inches) in diameter. 

Individual flowers are slender, tubular, 1.8 centimeters (0.7 inch) long and about 2 centimeters 

(0.8 inch) in diameter. Pollination is by insects. The purple-black fruit is a solitary berry that is 

ovoid to spherical and reaches up to 1.5 centimeters (0.6 inch) in diameter. The skin is smooth. 

The flesh is reddish in color. The flavor is sweet to sour and resembles the taste of an unripe 

cherry. Contains 2 to 4 seeds. Ripe fruits cause teeth to stain dark red. Often consumed as a 

famine food.

Carob:

An evergreen tree reaching 15 to 17 meters (50 to 55 feet) in height and 3.6 meters (12 

feet) in diameter. The trunk may reach 85 centimeters (33 inches) in diameter. The bark is 

brown and rough. Native to the eastern Mediterranean, most likely the Middle East. Leaves are 

evergreen, dark green, glossy, leathery, pinnate, elliptic, or ovate in shape, and occur in pairs of 2 

to 6. Individual leaves are 3 to 7 centimeters (1.2 to 3 inches) long and contain 6 to 10 opposite 

leaflets. Leaflets are dark green, leathery, oval, rounded at the apex, and measure 2.5 to 6.25 

centimeters (1 to 2.5 inches) long. Trees shed leaves in July every other year and renew them 

during the spring. Green-tinted red flowers are numerous, tiny and measure 0.6 to 1.2 

centimeters (0.2 to 0.5 inch). Flowers occur in short, slender racemes borne in clusters along the 

branches. Most trees are monoecious, with individual male and female flowers. The pod is light 

to dark brown, oblong, flattened, straight or slightly curved with a thickened margin. Fruits 

reach 10 to 30 centimeters (4 to 12 inches) long, 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and 

1 centimeter (0.4 inch) thick. The surface is brown, wrinkled, leathery, glossy, tough and 

fibrous. Inside, there is a soft, semi-translucent, pale-brown pulp and 10 to 13 smooth, glossy, 

brown, flattened, ovate-oblong (0.8 to 1.0 centimeter (0.3 to 0.4 inch) long) hard seeds. 

Immature pods are green, moist and very astringent. Ripe pods are sweet when chewed. The 

broken pod has an odor resembling Limburger cheese, due to the 1.3% isobutyric acid content; 
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the pod has many food uses. Cultivated for seeds and pods. The pods are harvested before 

winter rains; harvested by shaking the branches with a long pole. Pods are caught on canvas 

sheets laid on the ground. Pods are sun-dried for 1 or 2 days until the moisture content is 

reduced to 8% or below. Then pods go through a kibbling process, which involves crushing and 

grading into 4 categories, cubed, medium-kibbled, meal and seed kernels. The tree can live for 

over a century.

Cashew apple:

A low-branched, spreading, medium to large fast-growing evergreen tree that reaches 12 

meters (40 feet) in height. Native to northeast Brazil. Bark is rough and contains resin and acrid 

sap. Branches are twisted and crooked; branches touching the ground take root. Leaves occur in 

terminal clusters, are leathery, simple, alternate, oblong-oval or obovate, 10 to 20 centimeters (4 

to 8 inches) long and 5 to 10 centimeters (2 to 4 inches) wide. Leaves become fully mature 20 to 

25 days after emerging. Fragrant flowers are yellowish-pink, 5-petalled, and borne in 15 to 25 

centimeter (6 to 10 inch) terminal panicles; male, female and bisexual flowers are found on the 

tree. There may be 200 to 1,600 flowers per panicle. Flowering may occur over a 30- to 60-day

period. For commercial purposes, plants are spaced 6 to 11 meters (20 to 35 feet) apart. Fruits 

are produced after three years. There are two main cashew tree-types: Gigante (giant) or Tardio 

(late), which are large, vigorous trees, usually flowering in their third year from planting, and 

Anao (dwarf) or Precoce (precocious), which are smaller trees that begin to bloom and fruit in 

their second or third year from planting and may bloom more than once per year. The true fruit 

is the cashew nut that is shaped like a boxing glove. The true fruit is a kidney-shaped nut 

consisting of a double-walled shell (an outer, thick exocarp and an inner, hard endocarp 

separated by a resinous, cellular mesocarp), surrounding an edible kernel: the cashew nut of 

commerce. The nut is pink at first, changes to green, and then becomes a greenish grey then 

grayish brown as it develops. As the nut approaches maturity, the stalk (or, more accurately, 

receptacle) above it becomes swollen and fleshy, forming the 2- to 4-inch, yellow and/or red, 

juicy, pear-shaped accessory fruit known as the cashew apple. The fruit consists of a double 

shell containing a caustic phenolic resin in honeycomb-like cells, enclosing the edible kernel; the 

fruit reaches 3 centimeters (1 inch) long and 2.5 centimeters (1 inch) wide. The fruit (nut) 

develops first. When the fruit (nut) is full-grown but not ripe, its peduncle or receptacle becomes 

plump, fleshy, pear-shaped or rhomboid to ovate. The comma-shaped nut grows outside and 

underneath the cashew apple. The mature cashew apple grows 8 to 10 centimeters (3 to 4 

inches) in length and approximately 5 centimeters (2 inches) wide. The skin of the cashew apple 

is smooth, waxy, yellow, red, or red and yellow in color. The yellow pulp is spongy, fibrous, 

juicy, astringent and acidic. The time from flowering to cashew apple harvest is usually 2.5 to 3 

months depending upon temperatures. Cashew apples become sweeter if they are allowed to 

ripen on the tree after they mature. However, tree-ripened fruit can fall to the ground, at which 

time it rapidly spoils within a day or two. As with other fruit trees, it is quite common for some 

of the developing fruit to drop from a cashew tree before it is ready to harvest. A mature tree is 

capable of producing about 50-75 lbs of fruit (cashew apple plus nut). For this reason, it is 

advisable to remove fruit by hand at as a ripe a stage as possible, where trees are being grown for 
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the cashew apple. Cashew apple is consumed by humans and animals; nuts are consumed; 

cashew apple juice is used for medicinal purposes; trees are used to control erosion. 

Ceylon iron wood:

A small to medium evergreen tree growing 3 to 20 meters (10 to 66 feet) in height. 

Grown throughout central India and the Deccan Peninsula of India in dry evergreen forests. The 

tree contains a spreading crown and a straight massive trunk. Bark and branchlets are smooth 

and gray. Leaves are clustered near the ends of branchlets and are smooth, leathery, simple, 

alternate, elliptic-obovate or oblong, rounded, or emarginated at the tip. Blade size ranges from 

5 to 12 centimeters (2 to 5 inches) long by 2.5 to 5 centimeters (1 to 2 inches) wide. Leaf stalks

are 0.8 to 2 centimeters (0.3 to 0.8 inch). Flowers are white or pale yellow and 0.4 centimeters 

(0.2 inch) in size. Flowers are borne in leaf axils and may be solitary or in clusters of 2 to 5. 

Velvety sepals are ovate to triangular in shape and grow 0.3 to 0.4 centimeters (0.1 to 0.2 inch). 

Petals are oblong and 0.3 centimeters (0.1 inch). The thick flower stalk is 1 to 1.8 centimeters 

(0.4 to 0.7 inch) long. Fruits are 1 to 2-seeded, reddish-yellow to yellow berries that are 

obovoid-oblong or ellipsoid in shape, 1 to 1.5 centimeters (0.4 to 0.6 inch) long and 0.8 

centimeters (0.3 inch) across. The skin is smooth and shiny. Seeds reach 1 centimeter (0.4 

inch). Fruits are consumed and fruits bark and seed oil have many medicinal purposes; trees are

used for many purposes. 

Ceylon olive:

A medium evergreen tree that grows to 18 meters (59 feet) tall. Native to Ceylon and 

India evergreen forests. Bark is brown and smooth. Branches are smooth and contain leaf scars. 

Leaves are leathery, simple, alternate, spiral and clustered at the ends of branches. The leaf 

blade is elliptic, 5.5 to 12.5 centimeters (2 to 5 inches) long and 2.5 to 5 centimeters (1 to 2 

inches) wide. The leaf margin is serrate. The petiole is 1.2 to 4 centimeters (0.5 to 1.6 inches) 

long. Flowers are white, fringed and contain 5 petals. Located in axillary or terminal branched 

clusters. Green fruit are oblong to ovoid drupes that are 2.5 centimeters (1 inch) long. The skin 

is dull and smooth. Individual fruit contain 3 to 4 seeds. The fleshy part of the fruit is sub-acid. 

Consumed both ripe and unripe. Fruits resemble large olives.

Cherry-of-the-Rio-Grande

Small, multi-branching tropical evergreen tree growing to 8 meters (26 feet) tall. Native 

to Brazil. Grown in moist tropical to subtropical conditions. As the tree ages, the bark peels off, 

revealing a smooth trunk. Smooth, glossy, waxy dark green leaves are narrow elliptic, 5 to 8 

centimeters (2 to 3 inches) long and borne on short grooved petioles. Small white flowers are 

showy. Fruit is oblong in shape and 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. The skin 

is deep red to purple in color, smooth and shiny. Individual fruit contain up to 2 round, white 

seeds. Pulp is yellowish orange. Fruit resembles the grumichama, but is more elongated and 

larger. Sweet, cherry-like flavor. 
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Chinese olive, black:

Large evergreen tree growing 10 to 30 meters (33 to 98 feet) high. Native to the Asian 

and African tropics. The trunk can reach 90 centimeters (35 inches) across and the bark is 

brown. The tree contains black sap. Leaves are pinnate, 30 to 60 centimeters (12 to 24 inches) 

long and contain 15 to 21 leaflets that are oblong or ovate-elliptic. Leaflets are 5 to 15 

centimeters (2 to 6 inches) long and 3.5 to 7 centimeters (1.4 to 3 inches) wide, abruptly short 

acuminate or obtuse. The base is shortly oblique obtuse and entire. Flowers are small, white and 

in axillary branched clusters. Fruits are oblong drupes that are 4 to 5 centimeters (1.6 to 2 

inches) long, 2.5 to 3 centimeters (1 to 1.2 inches) across and contain one seed. The skin is 

smooth and purple-black. The fruit is pickled, served as a side dish or flavoring. Fruit has an 

acrid, unpleasant taste when fresh. Fruits resemble European olives in appearance. The seed 

resembles a walnut in taste.

Chinese olive, white:

Tree growing up to 30 meters (98 feet) tall. Native to forests of China, Vietnam and the 

Philippines. Trunk is 1.5 meters (5 feet) in diameter. Bark is light brown and scaly; outer bark is 

thin and inner bark is pinkish brown. Sap is white, aromatic and resinous. Young twigs are 

covered by reddish brown hairs and become smooth with age. Leaves are compound, alternate, 

and clustered at the tips of branches. Leaves contain three to six paired leaflets. Leaflets are 

opposite, elliptic or ovate to oblong-ovate, 7 to 14 centimeters (2.8 to 5.5 inches) long and 5 to 7 

centimeters (2 to 2.8 inches) wide. The rachis is 26 to 28 centimeters (10 to 11 inches) long. 

Flowers are yellowish-green, have both male and female organs, and are grouped in axillary

racemes. Fruits are yellowish-green, ovoid to spindle-shaped drupes that are 2.5 to 4.5 

centimeters (1 to 1.8 inches) long by 1.5 to 2.5 centimeters (0.6 to 1 inch) wide. The skin is 

smooth and dull. Each fruit contains 1 to 2 seeds that are a flattened, tapered oval shape and 

about 1 centimeter (0.4 inch) long. Fruits occur in clusters of six. Also used like olives.

Chirauli-nut:

Deciduous tree growing 12 to 18 meters (39 to 59 feet) high. Native to Southeastern 

Asia. Branchlets are dark brown, stout and slightly hairy. Leaves are stalked, alternate, leathery, 

pubescent underneath, oblong to elliptic, obtuse at both ends, 7 to 20 centimeters long (3 to 8 

inches) and 4 to 10 centimeters (1.6 to 4 inches) wide. Petioles are 1.5 to 2.2 centimeters (0.6 to 

0.9 inches). White to yellowish flowers are hairy, sessile and in axillary and terminal pyramidal 

panicles reaching 20 centimeters (8 inches) long. Flowers are composed of 5 sepals and 5 petals 

that are 0.25 centimeter (0.1 inch) long. Fruit is an oblong ovoid drupe that turns black when 

ripe and reaches 0.9 centimeter (0.4 inch) long by 0.6 centimeter (0.2 inch) across. The skin is 

smooth. Fruits and seeds are consumed.

Ciruela verde:
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Small tree or shrub growing 10 meters (33 feet) tall. Native to South America. Trees 

in the family Malpighiaceae contain simple opposite leaves. Flowers are bisexual. Red, orange 

or yellow fruit are ellipsoid, 3 to 4 centimeters (1.2 to 1.6 inches) in length and are borne in 

clusters of 8 to 10. The skin is smooth and shiny. The flesh is cream-colored and the flavor is 

sweet but astringent. Fruit are not commonly consumed fresh. More commonly used as a 

flavoring.

Cocoplum:

A medium-sized creeping or erect coastal evergreen shrub growing 1 to 1.5 meters (3 to 5 

feet); rarely grows into a small tree, reaching 2 to 8 meters (7 to 26 feet) tall. Native to coastal 

areas of southern Florida and the Bahamas through the Caribbean. The plant consists of multiple 

smooth to scaly brown or grey stems. The twigs are green and hairless when young, turning 

reddish brown with raised lenticels when mature. Branches contain two rows of shiny, dark 

green leathery evergreen leaves that are round or elliptic, alternate and simple. Leaves measure 

3 to 10 centimeters (1.2 to 4 inches) long by 2.5 to 7 centimeters (1 to 2.8 inches) broad. The 

petiole is 0.3 centimeters (0.1 inch) long. Pubescent cymes measuring 3 to 6 centimeters (1.2 to 

2.4 inches) long are axillary and terminal. Many small white four to five-petaled flowers 

measuring less than 1 centimeter (0.4 inch) in diameter occur in clusters. Individual petals 

measure approximately 0.5 centimeters (0.2 inch) long. Fruit are subglobose, obovoid, spherical 

or ellipsoid drupes that measure 1.5 to 3 centimeters (0.6 to 1.2 inch) in diameter. The thin, 

smooth skin changes from green to pinkish-white to brownish purple to black when ripe and 

resemble plums. The thin flesh is spongy, whitish and slightly sweet to tasteless when ripe; 

immature fruit are astringent. Each fruit contains one large seed with a high edible oil content. 

Date:

A palm with multiple trunks growing to 30 meters (98 feet) tall. The main trunk reaches 

40 to 50 centimeters (16 to 20 inches) in diameter. Native to tropical and subtropical areas of 

Africa and southern Asia: originated from the ancient Mesopotamia area of southern Iraq or 

western India. Thrives in the desert region from Morocco to Egypt, Arabia and Pakistan. Trees 

were domesticated by 4000 BC. The crown of the palm consists of 60 to 150 pinnate leaves that 

are dark green to grayish, waxy, feather-shaped, and 3 to 8 meters (10 to 26 feet) in length. 

Leaflets are long, narrow and folded upward; leaflets usually grow in groups of two or more. 

Lower leaflets near the base of the trunk are modified into 10 to 15 centimeter (4 to 6 inch) 

spines. Individual leaflet lengths reach 61 to 75 centimeters (24 to 30 inches); widths reach 3.8 

to 4.4 centimeters (1.5 to 1.7 inches). Small flowers are yellowish (female) to white (male), 

waxy, and occur on a branched spadix surrounded by a solitary large spathe. The inflorescence 

arises from the axis of the leaves. Male and female flowers are located on different plants. 

Yellow, greenish, orange red or brown oblong, elliptical, rounded or ovoid fruit is 2.5 to 7.5 

centimeters long (1 to 3 inches), 2.5 centimeters (1 inch) in diameter and occurs in clusters of 

1,000 to 1,500. The skin is smooth and wrinkles upon drying. Pulp is yellowish to reddish 

brown; flavor is sweet and nutty. Fruit production occurs in 5 to 8 years from suckers. Seeds are 
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elongate and pointed at the ends; size ranges from 0.2 to 0.3 centimeters (0.08 to 0.1 inch) by

0.5 to 0.8 centimeters (0.2 to 0.3 inch).

Davidson’s plum:

A tree growing to 20 meters (66 feet) tall; possesses thin stems with dark brown to gray flaky

bark. The canopy is dense and contains many branches with long hairs. Hairs also occur on leaves 

and are an irritant to humans. Native to eastern Australia. Grows in tropical and subtropical 

rainforests in north Queensland and northeast New South Wales. Leaves are compound, lanceolate, 

have a terminal pinna and are 60 to 120 centimeters (24 to 47 inches) long. Leaflets are up to 25 

centimeters (10 inches) long. New foliage is hairy and bright pink in color. Inflorescences are borne 

on older branches and the trunk. Lateral spikes that range in number from two to 24 and range in 

size from 30 to 80 centimeters (12 to 31 inches) hang downward from the tree. Flowers are 0.5 to 

0.8 centimeters (0.2 to 0.3 inch) long, dark pink, and contain four to five sepals. Each flower 

contains both male and female organs. Bluish-black fruit is a laterally compressed obovoid drupe 

that ranges in size from 3 to 6 centimeters (1.2 to 2.4 inches) long, 3 to 5 centimeters (1.2 to 2 

inches) wide, and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) deep. Fruits contain two laterally 

compressed stones with soft fibers originating from the margins. The skin is smooth. Pulp is darkred and appears similar to the European plum but the taste is sour. Fruits occur in clusters of a 

hundred or more.

Desert date:

A spiny evergreen tree growing 6 to 17 meters (20 to 56 feet) tall. An African tropical 

dryland fruit. The tree develops a dense crown that is spherical or hemispherical in shape, 

drooping branches, and a large taproot. The bark is smooth and green when young and thickens, 

becoming grayish and deeply fissured when older. The trunk becomes twisted and fluted with 

age. Leaves are alternate, leathery and bifoliolate. Leaflets are shiny and entire elliptic to ovate. 

Spines are straight, stout, woody and 12 centimeters (5 inches) long. Inflorescences are in 

fascicles or racemes of fascicles. Each cluster contains up to six small scented greenish flowers 

that contain both male and female reproductive organs. Flowers open at night. Fruiting begins 

in 5 to 7 years from seed. Full fruiting potential is reached by 25 years. Yellow fruit is a 

cylindrical drupe that is 2 to 4 centimeters (0.8 to 1.6 inches) long, and 1 to 2 centimeters (0.4 to 

0.8 inch) in diameter. Fruit differs in size and pubescence of the skin across different locations. 

When mature, a thin 0.1 centimeter (0.04 inch) brittle skin encloses the thick, fibrous oily pulp 

that is 0.2 centimeters (0.08 inch) thick. Within the pulp, there is a 0.5 centimeter (0.2 inch) 

thick hard-pointed woody pit containing an ovoid seed. Fruit flavor is sweet to somewhat bitter. 

The fruit has been used as a food crop in Egypt and the Near East for four millennia. Trees live 

for 100 or more years; little progress towards commercial production.

Desert date:

The desert date requires a hot arid climate and does not tolerate humid climate. Fruit still 

develops in unusually dry years. Grows at frost-free elevations from sea level to 2,000 meters 
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(6,562 feet) in fertile, low-lying sites with deep sandy soil and access to water. Also grows 

well on heavier, fertile clay soils with low salinity, open parklands and grasslands. Requires a 

mean annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of 

mean annual rainfall. Propagation is mainly by seed. Plants may be propagated by cuttings. 

Seeds are soaked in warm water for several hours before planting time. A loamy nursery

medium, a rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. 

Seedlings should remain in the nursery for 3 to 6 months. 

Doum palm coconut:

A palm with a branched trunk that grows 10 to 15 meters (33 to 49 feet) tall. The trunk is 

30 to 45 centimeters (12 to 18 inches) thick. Native to North Africa. Doum palm coconut has 

been revered as a sacred tree: symbolism of masculine strength. The stiff leaves are palmate, 90 

to 150 centimeters (3 to 5 feet) wide, folding, arching, large, ribbed and contain deeply cut green 

segments. The petiole contains sharp spines. The plant contains separate catkin-like male and 

club-shaped female branches that arise in clusters from between the leaves. White flower 

clusters are 60 to 90 centimeters (2 to 3 feet) long. Male and female flowers are found on 

separate plants. Individual flowers occur in sunken pits densely arranged on the branches. 

Pollination is by wind. The yellowish-brown fruit is an ovoid drupe that is 8 centimeters (3 

inches) long and 5 centimeters (2 inches) in diameter. The skin is smooth. The pulp is fibrous 

and tough but is sweet and pleasant in taste; resembles carob or ginger.

False sandalwood:

A sprawling, low-branching shrub or tree growing 2 to 10 meters (7 to 33 feet). Native to 

the tropics and warm subtropics. The crown is rounded to conical. The trunk is up to 10 

centimeters (4 inches) in diameter. The bark is dark brown to pale grey, and ranges from smooth 

to scaly. Branches are small, purple-red, waxy, and contain straight, slender spines. Leaves are 

alternate, lanceolate to elliptic, 3 to 8 centimeters (1.2 to 3 inches) long by 1.5 to 4 centimeters 

(0.6 to 1.6 inches) wide and on short petioles. Young leaves smell like bitter almonds when 

crushed. Fragrant flowers are white, yellow-green or pink and occur in branched inflorescences 

borne on short, hanging axillary racemes or umbels with short, hairy pedicles. Plum-like fruit 

are yellow, yellow-orange or red ellipsoid to subglobose drupes that range in size from 2 to 3.5 

centimeters (0.8 to 1.4 inches) long by 1.5 to 3 centimeters (0.6 to 1.2 inches) wide. Immature 

fruit are green. The skin of the fruit is thin, smooth and highly perishable. The pulp is juicy and 

the flavor is sour to bland. Fruit contains one light yellow woody seed that is up to 1.5 

centimeters (0.6 inch) long and 1.2 centimeters (0.5 inch) thick with a brittle shell.

Feijoa:

A small evergreen shrub or tree growing to 6 meters (20 feet). Native to southeastern 

Brazil and Uruguay. The young growth is whitish or rusty colored with unbranched and curled 

woolly hairs that are up to 0.1 centimeter (0.04 inch) long. Young twigs are moderately to 

densely hairy and become hairless with age. Young bark is smooth, light reddish brown and 
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becomes grey to light brown and flaky with age. Leaves are oval, obovate or elliptic, 3 to 7 

centimeters (1.2 to 3 inches) long, 1.5 to 4 centimeters (0.6 to 1.6 inches) wide, densely hairy 

below and hairy to hairless, gray-green and glossy above. Plants are often self-sterile. Fruiting 

is improved by cross-pollination. To ensure proper fruiting, two trees of different cultivars must 

be planted close together. The single flowers have four to six cupped petals that are white on the 

outside and purplish red on the inside. Petals are sub-orbicular to elliptic and measure 1.5 

centimeters (0.6 inch) long. Flowers contain clusters of long crimson stamens with yellow tips. 

The flower stalk is hairy, 0.5 to 3 centimeters (0.2 to 1.2 inches) long and 0.1 to 0.15 centimeters 

(0.04 to 0.06 inch) wide. Male and female reproductive organs are located on the same flower. 

Pollinated by birds. The fruit is ellipsoid, oval, or pear-shaped, 2 to 5 centimeters (0.8 to 2 

inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. The skin is bright green, 

smooth and is covered in a waxy bloom. The flesh is whitish to honey-colored and the pulp is 

translucent and juicy; the flavor is sweet and described as a cross between a pineapple and a 

strawberry. The aroma is spicy. Each fruit contains several small seeds. Feijoas ripen from the 

inside out; consumed when slightly soft. An over-ripe feijoa develops a brown seed pulp and 

loses flavor with time. There are two populations of feijoa in South America. One is found in 

high altitudes on the basalt plateau in southeastern Brazil. Feijoas here contain large seeds. The 

other population is located in the crystalline soils of Uruguay and the south of Rio Grande do Sul 

State in Brazil. These feijoas contain small seeds. New Zealand is the world’s large producer of 

this fruit; generally, fruit are not yet produced on a commercial scale. 

Fig:

A small tree growing 12 meters (39 feet) or more in height and 10 meters (33 feet) in 

width. Figs originated in southern Arabia and spread to Western Asia and the Mediterranean. 

One of the most universally enjoyed fruits. Figs have been cultivated from the earliest days of 

recorded history. Currently, there are 1,000 cultivars of fig. The tree contains a large canopy 

with many spreading branches. Depending on the cultivar, trees may be round-topped and dense 

with many twiggy lateral spurs or contain apically dominant branches with fewer spurs, 

producing an open appearance. The growth habit of the trees ranges from open to compact and 

penduluous to upright to spreading, depending on the cultivar. Size and density are also variable. 

The bark is smooth with few fissures. Protruding spherical bark tubers ranging in size from 0.2 

to 2.5 centimeters (0.08 to 1 inch), occur on mature trees near the nodal swellings. The root 

system is extensive. For this reason, trees should not be planted near buildings. The plant 

produces latex. Contact with the latex may cause skin rashes. The stiff, dark green leaves are 

large, thick, hairy and heart-shaped. Leaves can possess three to seven lobes. The tree is 

deciduous in cool areas and nearly evergreen in tropical regions. The inflorescences are 

produced within a fleshy, hollow receptacle called the syconium. The floral parts line the wall of 

the syconium and produce a multiple fruit. The small individual flowers are borne on flower 

stalks and are unisexual. Three types of flowers occur within the syconium and include longstyled pistillate, short-styled pistillate, and staminate. The staminate flowers are found around 

the apical end of the fig and the pistillate flowers are found in the interior walls of the syconium. 

Access to the flowers within the syconium is through the ostiole. Pollination by the small fig 

wasp is required for the Smyrna type fig. Other figs produce fruit without fertilization. There 
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are two botanically different types of Ficus carica trees. Pistillate or “female” fig trees 

produce syconia (figs) containing only long-styled pistillate flowers. These are commercial figs. 

Caprifigs are “male” trees. These produce syconia containing both short-styled pistillate flowers 

and staminate male flowers. The so-called “fruit” or fig is actually the vase-shaped outer flesh 

called a syconium. The fig is shaped like a pear, ranges in color from green, brown, yellow, red, 

purple, or purplish-black, and ranges in size from 2.5 to 6 centimeters (1 to 2.4 inches) in 

diameter and 10 centimeters (4 inches) long. The skin is smooth. Pulp is whitish, yellowish, red 

or pink. The flavor is sweet. The thousands of tiny “seeds” are actually tiny fruits encapsulated 

in the syconium. These embryos develop into viable seeds when fertilized. Tree spacing is 

variable depending on whether figs will be dried or produced for the fresh market. The fresh fig 

consists of 84 % pulp and 16 % skin. Plants for drying are planted on a square or offset pattern 

with 6 meters (20 feet) between the rows to allow space for drying and machine harvest and from 

4.2 to 5.4 meters (14 to 18 feet) between trees. Orchards for fresh fruit production are set closer 

in square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 

3.6 to 4.8 meters (12 to 16 feet) between trees. In many commercial production regions, trees 

are pruned severely after each harvest because fruit is mainly produced on new growth. 

Commercially grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 meters 

(20 to 23 feet) in width. Pruning also enables the fruit to be harvested more easily. Irrigation at 

lower elevations will increase production. Fruit for the fresh market is hand picked at a stage of 

maturity where the fruit has maximum exterior color but retains firmness. Figs grown for drying 

are allowed to fully mature and partially dehydrate on the tree, eventually dropping to the 

ground. When using a mechanical harvester, the fruit is left under the tree to dry further and 

mechanically swept into windrows where drying continues. The windrows are picked up by the 

harvester. Average yields are 180- 360 fruits/tree with an orchard average of 12 tonnes/ha. Wild

trees may live for 100 years, while orchard trees decline by age 50 to 60 years.

Fragrant Manjack:

A small to medium tropical/subtropical deciduous tree that grows 10 to 20 meters (33 to 

66 feet). Grows from India through southern China and Taiwan to Fiji via Malaysia, Indonesia, 

and northern Australia. The tree contains a spreading crown and short trunk. The bark is smooth 

and grayish brown. Leaves are large, ovate or elliptic, alternate and 6 to 13 centimeters (2.4 to 5 

inches) long by 4 to 9 centimeters (1.6 to 3.5 inches) across. White flowers are short-stalked, 

bisexual, sessile, and 0.5 centimeters (0.2 inches) in diameter. Flowers occur in terminal loose 

cymes. Fruit are yellow to pinkish-yellow, round or ovoid drupes that contain a persistent 

saucer-shaped calyx. Fruit size ranges from 1 to 1.5 centimeters (0.4 to 0.6 inches) in diameter. 

Fruit turn black upon ripening and the skin is smooth and shiny. The pulp is translucent, sticky

and gelatinous. Each fruit contains a stone with one to four seeds.

Gooseberry, Abyssinian:

An evergreen bushy shrub or tree growing 10 meters (33 feet) tall. Native to Ethiopia 

and Kenya. Thrives in the forests of East Africa. The spiny shrub or tree contains a rounded 

crown. The grayish-brown bark may contain spines that are up to 4 centimeters (1.6 inches) 
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long. The trunk grows up to 20 centimeters (8 inches) across. Bark and branchlets contain 

many raised brown lenticels. Leaves are alternate, ovate-lanceolate to oblong, hairless to slightly

hairy, shiny, light to dark green, 2.5 to 9 centimeters (1 to 3.5 inches) long and 2 to 4 centimeters 

(0.8 to 1.6 inches) wide. The petiole is 0.2 to 0.5 centimeters (0.08 to 0.2 inches) long. The 

slender twigs may contain straight slender spines at the leaf axils. Flowers are small, greenishwhite, inconspicuous and borne in the leaf axils. Male and female flowers are produced on 

separate plants. Male flowers are borne in clusters of 1 to 3, flower stalks are 0.5 to 1.3 

centimeters (0.2 to 0.5 inches) long, and calyx-lobes are 0.5 to 0.6 centimeters (0.2 to 0.24 

inches) long by 0.2 to 0.3 centimeters (0.08 to 0.1 inch) broad. Female flowers are solitary, 

pedicels are 0.6 to 0.8 centimeters (0.2 to 0.3 inch) long and calyx-lobes are slightly larger than 

those in the male flowers. Light orange fruit is oblate globose to ovoid and 2.5 centimeters (1 

inch) in diameter. Skin of immature fruit is hairy and skin of the mature fruit is smooth, thin and 

tender. The juicy pulp is orange-yellow; the flavor is sour to subacid. The taste and aroma of 

the fruit is similar to that of a fresh apricot. A few small-flattened seeds are contained within the 

fruit. An aggressive growing plant and it is occasionally cultivated for juice making. 

Gooseberry, Ceylon:

An evergreen shrub or small tree that grows to a height of 4 to 7 meters (13 to 23 feet). 

Native to Sri Lanka. Bark is gray and slightly scaly. The trunk and lower branches contain 4 

centimeter (1.6 inch) long sharp spines. Branches are long, slender, arching, wide spreading, 

and greenish-gray and up to 9 meters (30 feet) long. Shiny gray-green leaves are alternate, acute, 

entire or sub-serrate, elliptical, lanceolate or ovate in shape, long-pointed, and 7 to 10 

centimeters (3 to 4 inch) long; margins are wavy-toothed. Underneath, leaves are yellow-green 

and contain soft hairs. Petioles are pinkish and woolly. Yellowish to greenish-yellow flowers 

are petalless, 1.25 centimeters (0.5 inch) wide, and occur in clusters in the leaf axils. Male, 

female and hermaphrodite flowers occur on different plants. Honeybees are pollinators. Small, 

purple, black, or orange-red fruit is ovoid to round, solitary, 1.25 to 2.5 centimeters (0.5 to 1 

inch) wide and 2 to 2.5 centimeters (0.8 to 1 inch) in diameter. The skin is thin, bitter, and 

coated with short, grayish-green to brown velvety hairs that are unpleasant in the mouth. A 

persistent style is located at the apex. The pulp is juicy and purple-red in color. The flavor is 

extremely acidic, sour, or sweet. The taste is similar to gooseberries. Each fruit contains 9 to 12 

hairy seeds that are 0.6 centimeters (0.2 inch) long. Immature fruit is orange in color. Trees can 

produce large yields of fruit. Relatives include the kei-apple and governor’s plum.

Gooseberry, Indian:

A graceful tree growing 18 to 30 meters (59 to 98 feet) high. Native to tropical southeast 

Asia. Grows in dry deciduous subtropical forests. Regarded as a sacred fruit by many Hindus. 

The bark is smooth, pale grayish-brown, and peels off in thin flakes. The tree sheds both its long 

slender branchlets and small leaves. Leaves are small, oblong, and 0.3 centimeters (0.125 inch) 

wide by 1.25 to 2 centimeters (0.5 to 0.75 inch) long. Greenish-yellow flowers are small, 

inconspicuous and occur in compact clusters in the axils of lower leaves. Male flowers are 

creamy white and occur in clusters at the lower end of a growing branchlet. Female flowers 
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occur on the upper end of a few clusters. Male and female reproductive organs may or may

not be contained on the same plant. Pollination occurs by wind, bees and gravity. Fruit are 

spherical to oblate, 2.5 to 6 centimeters (1 to 2.4 inches) in diameter, and solitary. Fruit are 

nearly stemless, contain a thin, hard translucent smooth skin, and are indented at the base. Fruit 

also contain 6 to 8 pale lines that are sometimes faintly ridged and extend from the base to the 

apex, giving the appearance of segments or lobes. Mature fruit range in color from a dull 

greenish yellow, whitish, or brick red. Immature fruit are light green. The crisp juicy pulp is 

yellowish. The flavor is very sour to bitter. Fruit contain a hexagonal-shaped stone with six 

small seeds. Trees begin to bear when 5 to 6 years old and can bear for 50 years. Fruit is both 

collected from the wild and cultivated. Fruit are harvested at full maturity and allowed to ripen. 

At cool temperatures, fruit can be stored for several weeks.

Gooseberry, Otaheite:

A fast-growing large shrub or small tree that reaches 2 to 9 meters (7 to 30 feet) in height. 

Native to Madagascar. The plant is not related to the gooseberry, but was given the name 

Otaheite gooseberry due to the similar sour flavor of the fruit. The tree contains a dense, 

spreading, bushy crown. The end of each thick, rough branch contains clusters of deciduous, 

greenish or pinkish branchlets that are 15 to 30 centimeters (6 to 12 inches) long. Green leaves 

are alternate, simple, thin, smooth-edged, ovate to ovate-lanceolate in shape, and 2 to 8 

centimeters (0.8 to 3 inches) long. The upper surface of the leaves is smooth and the lower sides 

of the leaves are blue-green with a bloom. Each leaf is connected to a short petiole and at each 

leaf base, there are two small pointed stipules. Leaves occur at the ends of branches. Small, 

pinkish, 4-parted flowers are borne in small clusters on 5 to 12.5 centimeter (2 to 5 inch) long 

hanging panicles. Flowers occur on the main branches and upper trunk. Male flowers, female 

flowers, and bisexual flowers are located on the same plant. Pale yellow to whitish fruit occurs 

in large clusters, oblate in shape, and measure 1 to 2.5 centimeters (0.4 to 1 inch) in diameter. 

Each fruit is smooth, contains six to eight ribs, and is waxy. Pulp is crisp, juicy and very sour. 

Each fruit contains a hard, ribbed stone with 4 to 6 seeds. Fruit resembles a bilimbi. Fullygrown tree can yield 80 – 100 g of fruit. Trees are not yet commercially cultivated, but are 

widely grown in villages and farms and are propagated by seeds.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum):

Governor’s plum (Flacourtia indica) is a slow-growing shrub or tree growing 3 to 6 

meters (10 to 20 feet) tall. May or may not be spiny. Native to tropical Asia and Madagascar. 

Found growing near homes and fields south of the Sahara. The bark is pale grey and powdery

when young and becomes brown to dark grey and flaking when older. Vegetative areas may be 

hairless or densely hairy. Young leaves are red to pink and oval or round in shape with a toothed 

edge; can grow to 12 centimeters (5 inches). Mature leaves are bright green, long-tipped, 

obovate and leathery; leaves are attached to a 2 centimeter (0.8 inch) petiole. Male and female 

flowers are located on separate plants; flowers are small, greenish and do not contain petals. 

Occasionally, flowers may contain both male and female reproductive organs. Male flowers are 

0.5 to 2 centimeters (0.2 to 0.8 inch), contain 5 to 6 ovate hairy sepals that measure 0.15 to 0.25 
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centimeters (0.06 to 0.1 inch) and occur on axillary racemes on 1 centimeter (0.4 inch) long 

slender flower stalks. Female flowers occur in short racemes or are solitary on short flower 

stalks that measure less than 0.5 centimeters (0.2 inch). Purple, reddish or reddish-black fruit are 

round to ovoid berries that measure 2 to 3 centimeters (0.8 to 1.2 inch) in diameter. The fruit is 

tipped by 5 to 6 short radiating styles. The skin is smooth. The pulp is yellow in color and the 

flavor is sweet to sour. Each fruit contains 4 to 10 pale brown, wrinkled seeds measuring 0.5 by 

0.9 by 0.6 centimeters (0.2 by 0.4 by 0.2 inch). The Plum-of-Martinque (Flacourtia inermis) is a 

short-trunked, bushy shrub or small tree that grows to a height of 5 to 9 meters (16 to 30 feet). 

Native to Southeast Asia. Trees are mostly thornless. Bark is light brown and smooth. Leaves 

are evergreen, glossy, alternate, bright-red when young, ovate to elliptic in shape, pointed at the 

tip, short-pointed at the base, wavy-toothed, 5 to 25 centimeters (2 to 10 inches) long and 2.5 to 

13 centimeters (1 to 5 inches) wide. Petioles are 0.6 to 1 centimeter (0.25 to 0.375 inch) long. 

Yellowish flowers are borne in small, short clusters measuring 2.5 to 3.8 centimeters (1 to 1.5 

inches) long on the branches at leaf bases. Individual flowers are small, petal less; contain 4 to 5 

green sepals, both male and female reproductive structures, and many yellow stamens. Bright 

red to red-purple fruit is spherical, flattened at the tip, cherry-like, and up to 2.5 centimeters (1 

inch) in diameter. The skin is smooth and thin. Pulp is juicy, and yellow or whitish with a pink 

tinge. The flavor is sour, astringent, acid or sweet. Each fruit contains 4 to 14 seeds that are 

hard, sharp, irregular, and measure less than 0.6 centimeter (0.25 inch) wide. Can become 

invasive in tropical areas. Rukam (Flacourtia rukam) is a small, many branched tree that grows 

to a height of 5 to 20 meters (16 to 66 feet). Native to the Philippines, India, Southeast Asia, 

Malaysia, Oceania, and Malaya Archipelago. The bark is gray-brown and not flaky. The trunk 

is 40 centimeters (16 inches) in diameter. The trunk and older branches are crooked and 

furrowed near the base. Most branches are smooth, cylindrical and tapered at the ends. Young 

branches may be pubescent. The trunk, young branches and old branches contain many forked 

or simple, strong, woody spines that measure up to 10 centimeters (4 inches) long. Some 

clonally propagated trees lack spines. Dark green leaves are evergreen, spiraled, coarsely 

toothed on the margins, smooth to slightly hairy, shiny, elliptic-oblong, ovate-oblong, elliptic, or 

oblong-lanceolate in shape, and 6 to 16 centimeters (2 to 6 inches) long by 4 to 7 centimeters

(1.6 to 3 inches) wide. The base is rounded and the tip is pointed. Young leaves are red to 

brownish-red and drooping. The petiole is 0.4 to 0.8 centimeters (0.16 to 0.31 inch) long. Leaf 

size, shape and pubescence vary. Inflorescences are borne in small, few-flowered, short, finely 

pubescent racemes in the leaf axils and measure 0.5 to 1 centimeter (0.2 to 0.4 inch). Pedicels

are 0.3 to 0.4 centimeter (0.1 to 0.15 inch) long. Male and female flowers are found on different 

trees. Both male and female flowers are greenish-yellow, lack petals and contain 4 hairy ovate 

sepals measuring 0.1 to 0.15 centimeter (0.04 to 0.06 inch); male flowers contain many stamens 

and 8 orange or yellow-white fleshy disk-lobes; female flowers contain 4 to 8 styles, an ovary, 

and bilobed stigmas. Purple to dark purple-red fruit are borne on old branches and the trunk. 

Fruit are ovoid to nearly round in shape, slightly flattened at the tip, and 1.25 to 2.5 centimeters 

(0.5 to 1 inch) in diameter. The skin is smooth; the tip of the fruit contains 4 to 6 small styles set 

in a circle. Pulp is yellow or whitish in color, juicy and fleshy. The flavor is sweet to acidic. 

Each fruit contains 4 to 7 flat seeds. Can be invasive in some areas. Indian-plum (Flacourtia 

jangoma)s is a small shrub or erect, low-branched tree that grows to a height of 5 to 12 meters 

(16 to 39 feet). Native to Tropical Asia including North Bengal, East Bengal and Chittagong, 
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India and Burma. Bark is flaking and light-brown, yellow-brown, copper red or pinkish-buff 

in color. The trunk and branches of young trees contain sharp, woody, simple or branched 

spines. Young branches contain lenticels, which are white-dotted; branches can be smooth to 

hairy. Deciduous dark green leaves are alternate, spirally arranged, oval-lanceolate, ovate, 

ovate-elliptic, narrow-ovate or ovate-oblong in shape, pointed at the tip, rounded at the base, 

toothed, thin, smooth, glossy and 5 to 10 centimeters (2 to 4 inches) long by 1.3 to 5 centimeters 

(0.5 to 2 inches) wide. Young leaves are pale pink. The leaf stalk is 0.4 to 0.8 centimeters (0.16 

to 0.3 inch) long. Fragrant greenish to yellowish-white flowers are borne in small clusters on 

new branches in leaf axils. Pedicels measure 0.5 to 1 centimeter (0.2 to 0.4 inch) long. Male and 

female flowers are found on different trees. Both flowers contain 4 to 5 ovate, obtuse, greenish, 

hairy, 0.2 centimeter (0.08 inch) long sepals and a white or yellow-orange disk. Male flowers 

measure 1.5 to 3 centimeters (0.6 to 1.2 inch) long; female flowers measure 1 to 1.5 centimeters 

(0.4 to 0.6 inch) long. Purple to dark-maroon fruit is ovoid to round in shape and 1.5 to 2.5 

centimeters (0.6 to 1 inch) in diameter. Pulp is yellow, greenish, whitish, or amber in color and 

juicy. The flavor is sweet to acid. Each fruit contains 7 to 12 flat, hard, pale-yellow seeds. Fruit 

is better liked compared to other species. Used for local food production 

Grumichama:

A slender, erect shrub or tree growing 6 to 14 meters (20 to 46 feet) tall. The subtropical 

plant is a native to coastal southern Brazil. The tree is short-trunked and heavily foliaged. The 

deep green leaves are opposite, thick, leathery, waxy, pitted, oblong to oblong-oval and 9 to 16 

centimeters (3.5 to 5 inches) long by 5 to 6 centimeters (2 to 2.4 inches) wide. Leaves remain on 

the tree for 2 years. New shoots are rosy in color. Mature trees resemble Japanese cherry trees. 

Flowers are borne singly in leaf axils, contain 4 green sepals, 4 white petals, 100 white stamens 

with pale-yellow anthers and are 2.5 centimeters (1 inch) wide. Purple to black fruit are longstemmed, oblate and bear persistent purple or red-tinted 1.25 centimeter (0.5 inch) long sepals. 

Fruit range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter and are solitary on new 

growth. Immature fruit are green to red. One variety produces yellow fruit. The fruit skin is 

smooth, dry, thin, firm and fragile like grape skin. The sweet, juicy pulp is white or red in color 

and the flavor is similar to a sweet, subacid cherry with a hint of jaboticaba and Concord grape. 

One to three small hemispherical hard gray seeds 1.25 centimeters (0.5 inch) wide and half as 

thick are found inside the fruit. Trees are pruned as a shrub and kept at 2 to 3 meter (6 to 10 

foot) heights to facilitate harvesting. Commercial trees are planted at a 5 to 6 meter (15 to 20 

foot) spacing or grown in hedgerows. Most commercial production occurs in Brazil. At harvest, 

fruits are placed in containers in double layers and refrigerated within one hour.

Guabiroba:

A small to medium sized tree growing up to 12 meters (40 feet) tall. Native to Brazil, the 

tree contains a rounded crown and crooked trunk that is fluted at the base. The tree is semideciduous, 4-15 meters tall. Leaves are opposite, simple, oval oblong, and 3 to 4.5 centimeters 

(1.2 to 1.8 inches) long by 4 to 10 centimeters (1.6 to 4 inches) wide. The green-yellow fruit 

resembles a small guava and have a succulent, firm, sweet pulp with a smooth and shiny skin. 
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Guava:

A large evergreen shrub or freely branching small rounded tree growing to a height of 3 

to 10 meters (10 to 33 feet). Under high moisture conditions, guava can reach 10 meters (33 

feet) in height and spread with a 30 centimeter (12 inch) diameter trunk. Native to tropical and 

Central America. The root system is shallow. The trunk is short, freely branching, bony and 25 

to 30 centimeters (10 to 12 inches) in diameter. Suckering may occur at the base of the trunk. 

Pruning is required to produce a single-trunk tree. Bark is smooth, thin, peeling, pale, papery

and greenish brown to coppery brown. Red to coppery-brown branches is pliable, hard, heavy, 

fine-grained, and round. The canopy is dome-shaped, symmetrical, broad and spreading. Light 

green leaves are opposite, arranged in pairs, entire, simple, aromatic, short petiole, smooth and 

leathery on the upper surface, pubescent underneath, prominently parallel veined, oblong, 

oblong-elliptic or oval in shape, and 7 to 18 centimeters (3 to 7 inches) long by 3 to 5 centimeters 

(1.2 to 2 inches) wide. White, fragrant flowers are borne singly or in clusters of two to three at 

the leaf axils of current growth. Individual flowers measure 2.5 to 3.5 centimeters (1 to 1.4 

inches) in diameter and contain both male and female reproductive organs, 4 to 5 petals, 

numerous stamens and one style. Flowers are self and cross-pollinated; also pollinated by bees. 

Yellow fruit (sometimes blushed with pink) is a many-seeded berry that is solitary on new 

growth, spherical, ovoid, ellipsoid, or pyriform in shape, 2.5 to 12 centimeters (1 to 5 inches) in 

diameter and 100 to 450 grams (3.5 to 16 ounces) in weight. The flesh is pink, salmon, white or 

yellow in color, soft, juicy, acid, subacid or sweet in flavor, coarse, granular or fine, creamy in 

texture, and 0.3 to 1.25 centimeters (0.1 to 0.5 inch) thick. The skin is smooth to rough, thin, and 

contains persistent sepals at the tip. Pulp is white, yellow or red in color. The flavor is sweet to 

sour. Aromatic, with a strong, sweet musky smell. Produces a large amount of small, angular, 

woody, yellowish-cream colored seeds that measure 0.3 to 0.5 centimeters (0.1 to 0.2 inch) in 

size. Immature fruit is green, hard, gummy, and astringent. Fresh cultivars are sweet, large, and 

contain white flesh. Processing cultivars are more acid, have a hard rind, and contain red flesh. 

Fruit varies greatly from population to population and can be low-acid, musky and sweet, bland, 

low-sugar, low-acid, or high-acid. Harvesting depends on skin color, the variety, and the stage at 

which the fruit is to be eaten. When eaten green, fruit is harvested at the mature firm stage 

without signs of ripening. If eaten when soft and ripe, fruit is harvested when showing signs of 

color change and softening. Dessert type fruit is harvested manually at the mature green (halfripe stage), graded and packed. Processing type fruit is harvested using a machine at the firm 

yellow to mature green (half-ripe) stage. Fruit for the fresh fruit market is sometimes covered 

with plastic or paper. 

Guava berry:

A slow-growing shrub or tree growing 10 to 15 meters (33 to 50 feet) in height. Native 

to Mexico, the West Indies, and South America. The tree contains a dense, rounded canopy with 

reddish-brown branchlets that are hairy when young. The trunk becomes flared into small 

buttresses at the base when old. Pale tan to grey bark flakes into circular discs, exposing the 

golden brown flesh underneath. Deep green evergreen leaves are simple, opposite, elliptic, 
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ovate, lanceolate, or oblong-lanceolate, glossy, leathery, pointed at the apex, 2.5 to 8 

centimeters (1 to 3.2 inches) long and 0.8 to 3 centimeters (0.3 to 1.2 inches) wide. The leaf 

surface is covered with gland dots, which secrete aromatic oil. Showy white silky-hairy flowers 

are star-like in shape, almost stalk-less, contain 4 fringed petals and pompoms of golden 

stamens. Flowers are borne in small axillary or lateral clusters and emerge from the base of the 

leaves. Fruit is a spherical, ovoid or oblate berry that ranges in size from 0.8 to 1.6 centimeters 

(0.3 to 0.6 inches) in diameter and is solitary on new growth. The fruit is stem-less and is 

attached to the leaf nodes. The skin of the berry contains rough, glandular spots and changes in 

color from green to dark red or golden yellow. Pulp is yellow-orange and fragrant. The flavor is 

sweet to bittersweet. Up to 4 seeds are contained within each berry.

Guava, Brazilian:

A slow-growing, slender shrub or tree that reaches a height of 1 to 7 meters (3 to 23 feet). 

Native to South America. Branchlets are finely hairy and cylindrical or compressed-cylindrical. 

Evergreen grayish leaves are stiff, oblong, oblong-oval, acute, obtuse, elliptic, ovate or obovate 

in shape, finely toothed, hairy on the upper side, hairy beneath with pale or rusty hairs and 

glands, and 3.5 to 14 centimeters (1.4 to 5.5 inches) long, by 2.5 to 8 centimeters (1 to 3 inches) 

wide. White flowers are borne singly or in clusters of 3 upon one peduncle in the leaf axils. 

Individual flowers contain 150 to 200 stamens. Pale yellow to greenish yellow fruit is solitary

on new growth, ellipsoid, round or pear-shaped, 0.3 to 2.5 centimeters (0.125 to 1 inch) wide and 

2.5 to 3 centimeters (1 to 1.2 inches) in diameter. Fruit is smaller than the common guava. The 

peel is smooth. Flesh is thick and pale yellow and the pulp is white in color. The flavor slightly

resembles strawberries and is sour, resinous, subacid, or highly acidic. Aromatic and not as 

musky as the common guava. Each fruit contains numerous small, hard seeds. A firm fruit 

when ripe.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and 

Strawberry guava).

A bushy shrub or small tree growing to a height of 2 to 12 meters (7 to 39 feet). Psidium 

cattleianum Sabine generally grows 2 to 4 meters (7 to 13 feet) tall, while the yellow-fruited

form (Psidium cattleianum Sabine var. cattleianum forma lucidum) may reach 12 meters (39 

feet) tall. Native to the coastal lowlands of eastern Brazil and Uruguay. More attractive foliage 

and fruit compared to the common guava. Grey-brown to reddish-brown bark is smooth to 

peeling. Brown-barked branches are slender, smooth and cylindrical. Dark green evergreen 

leaves are opposite, simple, acute, smooth, glossy, thick, leathery, aromatic, obovate to elliptic in 

shape, 3 to 12 centimeters (1.2 to 5 inches) long and 1.6 to 6 centimeters (0.6 to 2.4 inches) wide. 

Fragrant flowers are borne in the leaf axils singly or in threes. Individual white flowers are 1.5 

to 6 centimeters (0.6 to 2.4 inches) in diameter and contain four petals, numerous 2 centimeter 

(0.8 inch) long stamens, and a four- to five-lobed calyx. Purple-red fruit is a spherical to 

obovoid berry that is solitary on new growth, and 2 to 4 centimeters (0.8 to 1.6 inches) in 

diameter. The peel is thin and tipped with a five-lobed calyx. Flesh of red-skinned fruit is 

whitish in color with a red tint. Flesh of the yellow-skinned fruit is yellowish in color. Flesh is 
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aromatic, soft, 0.3 centimeters (0.123 inch) thick, and surrounds the pulp. Pulp is juicy and 

somewhat translucent. The flavor is sweet, spicy, subacid or strawberry-like. Lacks muskiness 

of the common guava. The pulp contains numerous small, hard, flattened-triangular seeds 

measuring 0.25 centimeters (0.1 inch) long. This fruit has several fruit forms. Yellow, red, and 

purple forms are regarded as the same species. Yellow form fruit are usually grown from seed. 

Young trees are not commonly trained but are fertilized and irrigated. Ripe fruit is very

perishable and can only be stored for 3 to 4 days at room temperature.

Guava, Costa Rican:

An attractive erect shrub or small tree growing to a height of 6 to 10 meters (20 to 33 

feet). Trees are usually smaller than 10 meters (33 feet). Native to Central America, Mexico, 

and Colombia. The trunk and branches are slender. Bark is red-brown with grayish patches. 

Dark reddish minutely hairy branchlets are square, wiry, and 4-winged. Evergreen leaves are 

dark and glossy above, pale and pubescent below, elliptic, oblong-elliptic or oval in shape, 

pointed at the tip, gland-dotted, thin, 3.8 to 12 centimeters (1.5 to 4.75 inches) long and 2.5 to 5 

centimeters (1 to 2 inches) wide. Fragrant white flowers are borne singly on peduncles and 

measure 2.5 centimeters (1 inch) wide. Individual flowers contain 5 waxy petals and 300 

stamens measuring 1.3 centimeters (0.5 inch). Sulfur yellow fruit is solitary on new growth, 

small, spherical to ovoid in shape and 2.5 to 6 centimeters (1 to 2.4 inches) in diameter. The soft 

pulp is pale yellow to white in color. The flavor is very sour and acidic. Each fruit contains a 

few flattened seeds that measure 0.5 centimeters (0.2 inch) long. Aromatic, without a musky

odor.

Guava, Para:

An erect shrub or small tree that reaches a height of 6 to 12 meters (20 to 40 feet). Native 

to the eastern Amazon forest in Brazil. Branches are slender and bracelets are quadrangular and 

winged near the leaf base. Leaves are alternate, smooth, shiny, oblong-ovate, elliptical, or 

oblong-lanceolate in shape, pointed at the tip, rounded at the base, borne on short petioles, and 4 

to 6 centimeters (1.6 to 2.4 inches) wide by 5 to 14 centimeters (2 to 5.5 inches) long. White 

flowers are solitary or in 2’s or 3’s in the leaf axils on long-stalked slender quadrangular 

peduncles. Individual flowers contain 5 petals and over 300 stamens. The calyx is closed and 

splits when the flower expands. Pollination is by bees. Sulfur yellow-to-yellow-green fruit is 

small, round, pear, ellipsoid or oval in shape, 3 to 8 centimeters (1.2 to 3 inches) wide and 5 to 8 

centimeters (2 to 3 inches) long. The peel is leathery and there is a persistent calyx. The pulp is 

soft and whitish to yellowish-white. The flavor is acidic to sour but good tasting and similar to 

the common guava. The aroma is not as musky as the common guava. Immature fruit is green. 

Each fruit contains a few hard seeds that are triangular and larger than the common guava. Small 

experimental plots and cultivation occur in Brazil.

Guayabillo:
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A medium-sized tree or bush that grows to a height of 15 meters (49 feet). Native to 

the West Indies and Central America. Pale yellow-to-yellow-orange fruit is small, spherical, 

solitary on new growth, and 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. The pulp is 

whitish in color. The flavor is sweetish, acidic, or tart and has overtones of citrus and floral 

perfume.

Illawarra plum:

A fast-growing evergreen medium to tall tree growing to 40 meters (131 feet) tall. Native 

to Australia. A primitive species that is found along waterways. The dark-green crown is dense. 

The trunk grows up to 90 centimeters (35 inches) in diameter and is irregular, especially at the 

base; contains brown to dark brown bark that is fissured and scaly on older trees. The leaves are 

oblong to linear, 5 to 14 centimeters (2 to 6 inches) long and 0.6 to 1.8 centimeters (0.2 to 0.7 

inches) wide. Male cones are narrow-cylindrical, catkin-like, up to 3 centimeters (1.2 inches) 

long and occur in sessile, axillary clusters. Female cones are axillary, stalked and solitary; there 

are few scales. The cone is fleshy and unites with the stalk to form a fleshy receptacle. Male 

and female flowers occur on separate plants. Plants are pollinated by wind. A single seed is 

attached by a fleshy stem to the branch. The “fruit” is a grape-like swollen stalk that is dark 

blue-purple in color, berry-like and contains a fleshy base that is 2 to 2.5 centimeters (0.8 to 1 

inch) in diameter. The skin is waxy. The edible portion is described as mucilaginous with a 

resinous flavor. The single oval to round seed is borne on the top of the fruit and is 1 centimeter 

(0.4 inch) in diameter. 

Imbé:

A small, slow-growing evergreen shrub or tree reaching 6 to 18 meters (20 to 59 feet) in 

height. Native to eastern tropical Asia and East Africa. The tree is pyramidal when young and 

later becomes a spreading tree with thick, blue-green young branches and yellow to red resin. 

The plant possesses a unique growth habit where most branches grow out at right angles to the 

main stem. Tough, leathery, waxy blue-green leaves with whitish veins grow 8 centimeters (3 

inches) in a whorl (4 or opposite). Single leaves are egg to lance-shaped and grow 6 to 11 by 3 

to 5.5 centimeters (2.4 to 4.3 by 1.2 to 2.2 inches). Scented greenish, whitish, or yellow flowers 

occur in groups of 5 to 15 in leaf axils on old wood. Male and female flowers occur on separate 

plants. Orange fruit is an ellipsoid berry that grows 1 to 4 centimeters (0.4 to 1.6 inches) in 

diameter. The skin is smooth and thin. Pulp is light orange; the flavor is sweet and resembles 

apricots. Two large seeds are contained within the fruit. The thin skin of the fruit and 

susceptibility to damage has hindered commercial cultivation.

Imbu:

A tree that has the potential to grow 6 meters (20 feet) tall, but usually forms a low, 

spreading tree. Native to northeastern Brazil. Grows in dry areas called catingas and dry plains. 

The soft, tuberous specialized root storage organs called cunca, enable the tree to tolerate 

drought. The tree has the ability to branch at 1.5 to 2 meters (5 to 7 feet) above the ground and 
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form a broad flat crown that measures 2 to 9 meters (7 to 30 feet) in diameter. However, 

most of the time, the branching is irregular. The pinnate leaves are 10 to 15 centimeters (4 to 6 

inches) long and contain 5 to 9 leaflets that are oblong or oblong-ovate, serrated and 2.5 to 4.5 

centimeters (1 to 1.8 inches) long. Flowers are small, white, are composed of a calyx with four 

to five segments and a corolla of four to five petals. The flowers are borne in panicles that 

measure 10 to 15 centimeters (4 to 6 inches) long. Greenish-yellow fruit are produced on thin 

stems near the ends of the branches, are ellipsoidal to oval in shape, and are 3.5 to 4 centimeters 

(1.4 to 1.6 inches) long. Fruit contain a smooth, thick, tough skin and grow in clusters of 3 to 4. 

Pulp is soft and whitish. The flavor is sweet, resembling an orange. Immature fruit is sour. 

Described as the best-flavored fruit among all of the Spondias species. The stone is oblong and 2 

centimeters (0.75 inches) long. Wild fruit are so productive; there is little need for cultivation. 

Wild trees produce more fruit than can be consumed. Some cultivation takes place where wild 

trees are not present. However, the fruit has a short shelf life and is difficult to ship.

Jaboticaba:

A slow-growing upright small to medium shrub or tree growing 8 to 12 meters (26 to 39 

feet) high. Native to Central and Southern Brazil, specifically the hilly region around Rio de 

Janeiro and Minas Gerais. Also popular around Santa Cruz, Bolivia, Asunción, Paraguay, and 

Northeastern Argentina. Trees branch profusely from near the ground and the branches slant 

upwards and outwards. The crown is dense and rounded and may spread to 14 meters (46 feet). 

The bark is smooth, thin and flakes off to leave light patches. Young foliage and branchlets are 

hairy. Leaves are dark green, glossy, leathery, evergreen, opposite, lanceolate, oblong or elliptic, 

rounded at the base and sharply pointed at the apex. Leaf size ranges from 2.5 to 10 centimeters 

(1 to 4 inches) long and 1.25 to 2 centimers (0.5 to 0.8 inch) wide. Leaves are borne near the 

branch tips. The tree comes in two forms- the ‘small fruit’ type with 3 centimeter (1.2 inch) long 

by 1 centimeter (0.4 inch) wide leaves and ‘giant fruit’ types with 6 centimeter (2.4 inch) long by 

3 centimeter (1.2 inch) wide leaves. New growth is light green with a reddish tinge. The 

petioles are very short and downy. Flowers contain four hairy white petals and 60 stamens 

measuring 0.4 centimeter (0.2 inch) long. Flowers emerge from the trunks, branches and 

exposed roots in groups of four on a short, thick stalk and measure up to 1 centimeter (0.4 inch) 

in diameter. Mature black fruit occur singly or in clusters on short stalks. Fruit are spherical, 

slightly oblate, broad-pyriform or ellipsoid and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. 

At the apex, a small disk and vestiges of the four sepals are present. Small variety fruit are 2.3 

centimeters (0.9 inch) in diameter and giant variety fruit are 4 centimeters (1.6 inch) in diameter. 

The skin is smooth, tough, thick, glossy, and changes in color from green when immature to redpurple, maroon-purple or black when mature. Fruit are borne on the trunk, exposed roots and 

large limbs of the tree. The gelatinous, juicy translucent pulp is white or pink and the flavor is 

sweet, slightly acidic and spicy. Many describe the taste as a mixture of grape, litchi and 

blackcurrant. Some fruit may be mildly resinous and astringent. There are one to five oval or 

round light brown seeds that may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 

inch) long. Fruit are harvested when the fruit turns deep purple to black and becomes soft to the 

touch. Maturation takes place over 2 weeks on one tree. The tough skin protects the fruit from 

bruising. 
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Jamaica cherry:

A rapidly growing, slender, neotropical pioneer tree of forest gaps that grows 5 to 12 

meters (16 to 39 feet) high. Widely distributed from Mexico to Bolivia and Brazil. Known to be 

an invasive plant in some areas. Branches are spreading, nearly horizontal and fan-like. The tree 

is an evergreen that sheds most of its leaves only when there is a very dry season. Dark green 

leaves are alternate, simple lanceolate or oblong, pointed at the apex, oblique at the base, 

irregularly toothed, and 4 to 14 centimeters (1.6 to 5.5 inches) long by 1 to 4 centimeters (0.4 to 

1.6 inches) wide. The upper surface of the leaves contain minute silky hairs and the undersides 

are grey or brown and hairy. White to light pink flowers are 1.25 to 2 centimeters (0.5 to 0.8 

inch) wide, borne in the leaf axils singly or in two’s or three’s, and contain five fine green sepals, 

five petals and many yellow stamens. Flowers resemble strawberry blossoms. There are 4 to 9 

days between sequential openings of the individual flowers. There is a range of floral forms. 

Flowers contain both male and female reproductive organs. The flower opens before dawn and 

lasts for only a day. Bees are the main source of pollination. Red to yellow berries are round, 1 

to 1.25 centimeters (0.4 to 0.5 inch) in diameter, sweet, sticky, and slightly astringent. The skin 

is smooth, thin and tender. Pulp is light brown, soft and juicy; the flavor is musky and fig-like. 

There are numerous minute black to dark-brown seeds. Fruit are popular in the Philippines with 

children. Most fruit are obtained from wild plants. Many consider fruit too small to be of 

commercial value. Harvesting takes place by shaking ripe fruit from the branches of the tree.

Jambolan:

A fast-growing large tree that reaches a height of 12 to 30 meters (39 to 98 feet). The 

tree can attain a spread of 11 meters (36 feet). Native to India, Malaysia, Indonesia, Burma, Sri

Lanka and the Andaman Islands. The tree contains a rounded crown and thick trunk that may

fork into multiple trunks a short distance from the ground. The main trunk may reach 0.6 to 0.9 

meters (2 to 3 feet) in diameter. The bark on the lower part of the tree is rough, cracked, flaking 

and discolored. Bark further up the tree is smooth and light gray. Young stems are slender and 

grayish-white. Large dark green leaves contain a yellow midrib, are turpentine-scented, 

evergreen, leathery, glossy, opposite, entire, oblong-oval, broadly obovate-elliptic, ellipticoblong or elliptic, blunt to tapering to a point at the apex, rounded at the base, 5 to 25 centimeters 

(2 to 10 inches) long, and 2.5 to 10 centimeters (1 to 4 inches) wide. Petioles are 1 to 3.5 

centimeters (0.4 to 1.4 inches) long. Young leaves are pinkish. Small fragrant flowers have a 

funnel-shaped calyx, 4 to 5 united petals, are 1.25 centimeters (0.5 inch) wide and 2.5 

centimeters (1 inch) or more in length. Flowers are borne in 2.5 to 10 centimeter (1 to 4 inch) 

long clusters. Flower petals change in color from white to rose pink and then shed. Small purple 

fruit are curved, ellipsoid, round or oblong, occur in clusters of 2 to 40, and grow in size from 1.5 

to 2.5 centimeters (0.6 to 1 inch) in diameter. Fruit can obtain a length from 1.25 to 5 

centimeters (0.5 to 2 inches). Immature fruit are green to light magenta and become dark-purple 

or nearly black when mature. Some species are white in color. The skin is thin, smooth, glossy, 

and adherent to the pulp. Pulp is white to lavender in color and juicy; the flavor is sweet to sub 

acid or slightly astringent. Each fruit contains single oblong green or brown seed that is up to 4 
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centimeters (1.5 inches) in length. Some fruits contain 2 to 5 oblong seeds that are tightly

compressed within a leathery coat and some are seedless. In India, fruits are harvested several 

times during the season by hand as ripening occurs. Fruits do not travel well.

Jelly palm:

A slow-growing feather palm with a single trunk that grows 2 to 8 meters (7 to 26 feet) 

high. Native to Brazil. The trunk reaches approximately 0.5 meters (2 feet) in diameter and is 

covered with old leaf bases. The canopy contains 18 to 32 arching evergreen leaves. The palm 

has a 3 to 5 meter (10 to 15 foot) spread. Yellowish green, bluish gray or grayish green pinnate 

leaves are 2.5 to 3 meters (8 to 10 feet) long. Petioles are short, broad, armed with spines, and 

0.6 to 1.2 meters (2 to 4 feet) in length. Each leaf contains 44 to 48 pairs of stiff upright linear 

leaflets that form a ‘V’ and are 46 to 91 centimeters (18 to 36 inches) long. The inflorescence is 

branched but short and is subtended by a conspicuous woody bract. Male and female flowers are 

white to yellow and are borne on the same stalk. The yellow to orange-yellow fruit is round or 

ovoid, 2.5 centimeters (1 inch) in diameter, 1.8 to 3.5 centimeters (0.7 to 1.4 inches) long, and 

borne in large clusters. The skin is smooth. The pulp is stringy and fibrous. The flavor is sweet 

to subacid and is reminiscent of tart apples or apricots. Each fruit contains one to three seeds 

surrounded by a bony endocarp with three pores near the middle. Large quantities of fruit are 

produced from a single tree. Fruit can create a mess on sidewalks. The fruit is not yet produced 

commercially.

Jujube, Chinese:

A small deciduous tree growing 4.5 to 15 meters (15 to 49 feet) high. Native to Asia. 

Jujubes have been cultivated for over 4,000 years in China and India. One of the most important 

fruit trees in China. The bark of the tree is rough. Drooping branches contain curved spines at 

each node. Trees sprout thorny shoots from the shallow root system that can form a thicket of 

thorny trees over time. The fast-growing tree can become weedy. Leaves are small, ovate or 

oval, glossy, dark green, and 2.5 to 5 centimeters (1 to 2 inches) long. Margins contain very fine 

teeth. There are two spines at the base of each leaf. In autumn, leaves turn bright yellow. 

Yellow-green to white flowers are small, fragrant, contain both male and female organs, grow 

0.5 centimeter (0.2 inch) in diameter, and are borne in clusters in the leaf axils of the branches. 

Flowers may open in the morning or during the afternoon. Dark red to brown ellipsoid or round 

fruit are drupes that grow 2 to 3 centimeters (0.8 to 1.2 inch) long and 1.3 centimeters (0.5 inch) 

in diameter. Immature fruit are green and slowly ripen from yellow-green with mahoganycolored spots to red. Fruit are usually consumed between the yellow-green stages and the full 

red stage. Fruit size and shape vary according to cultivar. The thin skin is smooth. When 

mature, the skin softens and wrinkles like a small date. Pulp is whitish; the flavor is crisp, sweet 

and subacid. Many believe the fruit tastes like an apple. Some varieties are tart with high 

acidity. Each fruit contains one stone that may or may not contain two seeds. Fruit is important 

in its native area. There are many varieties in China. Fruit are gathered from wild trees and are 

cultivated in orchards. Fruit should be harvested when the skin color is changing from whitish 

green to brown. 
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Jujube, Indian:

A thorny, fast-growing shrub or tree reaching to 2.5 to 15 meters (8 to 49 feet) high. 

Native to India and Southeast Asia. A tropical species compared to Ziziphus jujuba. The fruit of 

this tree was an important food source in Pakistan approximately 8,000 years ago. The tree may

be erect or wide spreading; possesses drooping branches, downy, zigzag branchlets that may or 

may not contain short, sharp straight or hooked spines, and a rapidly growing taproot. The small, 

green, shiny, tough leaves are simple, alternate, elliptical, ovate, oblong-elliptic, entire, or 

slightly toothed. Leaves contain 3 conspicuous, deep longitudinal veins and grow 2.5 to 6.25 

centimeters (1 to 2.5 inches) long by 2 to 4 centimeters (0.75 to 1.5 inches) wide. Unlike the 

Chinese jujube, the Indian jujube contains dense, silky white or brown hairs on the undersurface 

of the leaves and short, downy petioles. Leaves may shed during the dry season. Flowers are 

small, fragrant, greenish to yellowish in color, 5-petalled, and are borne in 2’s or 3’s in the leaf 

axils of the branches. Some flowers open in the morning, while others open in the afternoon. 

Honeybees and houseflies are the main pollinators. Approximately 10% of the flowers produce 

mature fruit. Immediately after fruit set, there is a very heavy fruit drop. Deep yellow, burntorange, red, red-brown or brown fruit is an ellipsoid, ovoid, oval, obovate, round or oblong drupe 

that is 1.25 to 6.25 centimeters (0.5 to 2.5 inches) long. Fruit grows solitary on the tree. 

Immature fruit are green. Wild fruit bear cherry-sized fruit ranging in size from 1.25 to 2.5 

centimeters (0.5 to 1 inch) long, while improved varieties bear plum-sized fruit growing a size of 

6.25 centimeters (2.5 inches) long and 4.5 centimeters (1.75 inches) wide. The skin is smooth or 

rough, glossy, thin and tough. Pulp is thin, crisp, juicy and whitish in color. When under ripe, 

the flavor is sweet to subacid and has a taste similar to crabapple. When mature, fruit becomes 

mealy. Overripe fruit are wrinkled. Each fruit contains a single, hard oval or oblate rough stone, 

which contains 2 elliptic, brown 0.6 centimeter (0.25 inch) long seeds. Fruit is important in 

native areas. Improved varieties are taller, contain smaller thorns, and possess larger leaves and 

fruit may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 inch) long. Fruit are 

harvested when ripe. Green fruit do not ripen off the tree. Fruit shipped to market are harvested 

in the mature green to golden yellow stage. Harvesting is accomplished by manually shaking or 

beating the branches. Fruit stands handling, shipping, and marketing well.

Kaffir-plum:

An attractive medium to large evergreen tree that grows 6 to 15 meters (20 to 49 feet) 

high. Native to South Africa. Grows in riverbanks of forests. The tree contains a thick crown, 

branches that curve upward and drooping leaves. Trees in forests contain buttress roots. The 

bark is smooth when young and becomes rough and dark grey-brown as the tree matures. 

Pinnate leaves are shiny, stiff, erect, dark green, spirally arranged, and contain 4 to 8 pairs of 

sickle-shaped leaflets, plus a terminal leaflet. Leaflets are hairy when young and up to 7.5 

centimeters (3 inches) long. Leaves are sometimes interspersed with odd red leaves and crowd 

the ends of the branches. Flowers are whitish green to yellowish and are borne near the ends of 

the branches. Male and female flowers are found on separate plants. Small, plum-like ovalshaped fruit turn from green to red when mature and grow to 2.5 centimeters (1 inch) in length. 
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The skin is thin and smooth. Fruit are slightly sweet to sour in taste. Each fruit contains a 

single seed.

Kakadu plum:

A slender, small to medium-sized deciduous tree growing up to 30 meters (98 feet) high. 

Native to Australia. Grown throughout the tropical woodlands from Northwestern Australia to

Eastern Arnhem Land. The tree contains creamy-grey flaky bark. Pale green leaves are spirally

arranged, crowded towards the ends of the branches, very large, oval-shaped and up to 25 

centimeters (10 inches) long by 15 centimeters (6 inches) wide. Flowers are small, creamywhite, scented, and borne along spikes in the leaf axils at the ends of the branches. The roundish 

to oval yellow-green fruit are almond-sized, growing 3 centimeters (1.2 inches) long and 1 

centimeter (0.4 inch) in diameter. The skin is smooth. Fruit are classified as pseudo-drupes, 

contain a short beak at the tip of the fruit, and possess one large seed. Fruits that are consumed 

raw possess a drying-out effect in the mouth. Fruits have been used by the Australian 

Aborigines for tens of thousands of years. Current industry demand is met by bush collectors. 

Wild-growing trees tend to have higher vitamin C content compared to cultivated trees.

Kapundung:

A small to medium-sized tree growing 15 to 25 meters (49 to 82 feet) in height. Native 

to Western Malaysia. The tree contains a dense, irregular crown and a trunk that grows 25 to 70 

centimeters (10 to 28 inches) in diameter. The leaves are simple, entire, ovate-oblong to 

obovate, glandular, and 7 to 18 centimeters (2.8 to 7.1 inches) long by 3 to 7 centimeters (1.2 to 

2.8 inches) wide. The leaf stalk is 0.5 to 4.5 centimeters (0.2 to 1.8 inches) long. The stipules at 

the base of the leaves are triangular. Leaves contain alkaloids. Flowering stalks are on the old 

branches and trunk. Male and female flowers grow separately. Male flowering stalks are 5 to 13 

centimeters (2 to 5 inches) long and contain many 3-flowered densely haired cymes. Each 

flower is small and contains 4 to 5 sepals and 4 to 8 stamens. Female flowering stalks are 10 to 

20 centimeters (4 to 8 inches) long and contain larger flowers with 5 sepals and no petals. Ovalshaped fruits are yellowish-green, turning scarlet when mature. Fruits grow 2 to 2.4 centimeters 

(0.8 to 1 inch) in diameter and may be covered with fine silvery hairs. The acidic fruits should 

be eaten sparingly. Consuming too much of the fruit induces vomiting. 

Karanda:

A woody, climbing, semi-vine shrub growing 3 to 5 meters (10 to 15 feet) high. Native 

to India. The shrub can be found climbing to the tops of tall trees. A white, gummy latex exudes 

from the plant and fruit. The spreading branches form dense masses and contain sharp thorns 

reaching 5 centimeters (2 inches) long. Thorns are simple or forked and occur in pairs in the 

axils of the leaves. Leaves are dark-green, leathery, glossy, evergreen, opposite, oval or elliptic, 

reaching 2.5 to 7.5 centimeters (1 to 3 inches) long. The white to pink-tinged flowers are 

fragrant and tubular with 5 hairy lobes that are twisted to the left in the bud. Flowers are borne 

in terminal clusters of 2 to 12. Fruits are oblong, broad ovoid or round, 1.25 to 2.5 centimeters 
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(0.5 to 1 inch) long and 2 centimeters (0.75 inch) in diameter; found in clusters of 3 to 10. 

The smooth, glossy skin is thin but tough and turns from a purplish-red to dark-purple or black 

when ripe. The red or pink juicy pulp is very acid, bitter, or sweet; the flesh exudes latex. 

Inside, 2 to 8 small flat brown seeds can be found. Yields vary from 4 to 5 kg fruits per shrub 

with fully mature plants averaging 25 kg/plant. . Fruits are eaten fresh or cooked; the tree is 

used as a hedge and it has many medicinal purposes.

Kwai muk:

A slow-growing, slender, erect evergreen tree that grows 10 to 30 meters (33 to 98 feet) 

tall. Native to China. The tree contains a dense, rounded canopy. Milky latex is contained 

within the tree. Branchlets, young shoots, and petioles are covered with rusty hairs. Bark is dark 

purple. Leaves are dark green, stiff, leathery, glossy, alternate, elliptic, elliptic-ovate, obovate, or 

obovate-oblong in shape, and grow 7 to 15 centimeters (3 to 6 inches) long by 4 to 8 centimeters 

(2 to 3 inches) wide. Leaves are rounded or obtuse at the base. Leaf petioles are 1.5 to 2 

centimeters (0.6 to 0.8 inch) long. Small, yellowish flowers are borne in solitary, axillary, 

obovoid inflorescences. Flower stalks are 1 to 3 centimeters (0.4 to 1.2 inch) long. Male flower 

heads are hairy and are on obovoid or club-shaped stiff spikes that are 1.2 to 1.6 centimeters (0.5 

to 0.6 inch) long. Female flowers are smaller and are in dense round heads that measure 1 

centimeter (0.4 inch) wide. Male and female flowers are located on the same tree. The pale 

yellow, white, or orange-red fruit is actually a multiple fruit or syncarp. Fruit are round, oblate, 

ovate, or oblong-globose and 1.5 to 5 centimeters (0.6 to 2 inches) in diameter. The skin is thin, 

tender and contains velvety brown hairs. Immature fruits contain latex. Pulp is orange-red to red 

and the taste is sweet-tart, subacid or acid. Fruit is seedless or may contain 1 to 7 small seeds 

that are 0.8 to 1 centimeter (0.3 to 0.4 inch) in diameter.

Lemon aspen:

An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters (7 feet) wide. 

Native to Australia. This dense tree contains leaves that are dark green and elliptical in shape. 

Leaves grow up to 25 centimeters (10 inches) long and contain oil glands that emit a citrus scent 

when crushed. Small yellow flowers contain petals with claw-like tips. Small yellow fruit is 

roundish, 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter and grows in clusters at the end of 

branches. Fruit is pale green when immature. The skin is waxy and contains small ridges. Like 

the leaves, the fruit emits a spicy citrus odor. The flavor is strong, acidic, and lemony. Each 

fruit contains an apple-like core that consists of small dark seeds encased in husks. Bush food 

plant. Fruit should be harvested when pale yellow and placed directly into a refrigerator. Fruit 

should be frozen within 12 to 24 hours of harvest and can be stored at -20 °C (-4 °F) for up to 24 

months.

Mangaba:

An evergreen shrub or tree growing 2 to 15 meters (7 to 49 feet) tall. The diameter of the 

canopy is 4 to 5 meters (13 to 16 feet). Native to the Amazon and Northeast region of Brazil. 
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Grows in dry, arid climates. Latex is produced in the stems and leaves and is poisonous. 

This tree has a semi-deciduous life cycle. The species is threatened by deforestation. Bark is 

reddish and wrinkled. Branches occur as whorls on the main stem. Leaves are simple and 

leathery. The inflorescence contains one to seven white, double flowers that are approximately 6 

centimeters (2 inches) long, and contain both male and female reproductive organs. 

Inflorescences are borne terminally on the latest growth. Bees and other insects are the main 

pollinators. Yellow to red fruit is an ellipsoidal or round berry growing 2.5 to 6 centimeters (1 to 

2 inches) in diameter. The skin of the fruit is smooth and usually contains red grooves. Pulp is 

soft, fibrous and white. The flavor is both sweet and acidic. Each fruit contains 2 to 30 seeds. 

Each seed is disc-shaped, wrinkled, clear chestnut brown and 0.7 to 0.8 centimeters (0.28 to 0.31 

inches) in diameter. Currently, fruit are collected from the wild and not cultivated. Fruit is 

highly perishable and should be harvested at the half-ripe stage when green. Fruit should be 

packed into plastic boxes directly after harvest and shipped.

Marian plum:

An evergreen tree growing 9 to 27 meters (30 to 89 feet) tall. Native to Southeast Asia. 

Bark is light brown and fissured and the trunk is short. The tree contains resinous sap. 

Branchlets are smooth, hanging and angular or flattened. Shiny, leathery, downward-pointing 

leaves are simple, entire, opposite, resinous, ovate-oblong, lance-shaped or elliptic, and 10 to 45 

centimeters (4 to 18 inches) long by 5 to 13 centimeters (2 to 5 inches) wide. The base of the 

leaf is acute or wedge-shaped. The leafstalk is 1 to 2.5 centimeters (0.4 to 1 inch) long. Young 

leaves are purple-red in color and silky. Inflorescences are hanging panicles that are 4 to 12.5 

centimeters (1.6 to 5 inches) long. Small greenish or yellowish flowers contain oblong to 

obovate petals that are 0.15 to 0.25 centimeter (0.06 to 0.1 inch) long by 0.1 centimeter (0.04 

inch) wide. Yellow to yellow-orange fruit are oval, round, or oblong-ovoid in shape, mangolike, borne in small clusters, 2.5 to 5.0 centimeters (1 to 2 inches) in diameter, and 4 to 7 

centimeters (1.6 to 3 inches) long. Immature fruit are pale green. The skin is thin, smooth, 

brittle and edible. Pulp is yellow to orange in color and juicy; the flavor is sweet to sour. Fruit 

emit a turpentine odor. Each fruit contains one leathery, whiskered stone. The tree is divided 

into three groups in Thailand: Sour ma-praang, sweet ma-praang, and ma-yong. Sour fruits 

grow wild in the forests and are sometimes consumed. Sweet fruits are cultivated. Ma-yong 

fruits are cultivated but are slightly sour. 

Mombin, Malayan:

A medium deciduous tree growing 8 to 20 meters (26 to 66 feet) tall. Native to tropical 

Asia. The tree contains a straight trunk and branchlets that are yellowish brown. Bark is 

smooth, pale grey and contains rounded knobs. Leaves are stalked, alternate, and odd-pinnate 

and 30 to 40 centimeters (12 to 16 inches) long. The petiole is 10 to 15 centimeters (4 to 6 

inches) long. Each leaf contains 5 to 11 shiny, short-stalked, and entire, opposite, elliptic-oblong 

to ovate-oblong leaflets that range in size from 7.5 to 17 centimeters (3 to 7 inches) long by 3.5 

to 7.5 centimeters (1.4 to 3 inches) wide. Leaflet petioles are 0.3 to 0.5 centimeters (0.1 to 0.2 

inches) long. Greenish-white flowers are contained in spreading terminal panicles that are 25 to 
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35 centimeters (10 to 14 inches) long. Inflorescences are located in the leaf axils. Petals are 

ovate-oblong and 0.25 by 0.15 centimeters (0.1 to 0.06 inches) long. Small, greenish-yellow to 

yellowish-orange fruit is an oblong to ellipsoid drupe that ranges in size from 3.5 to 5 

centimeters (1.4 to 2 inches) long by 2.5 to 3.5 centimeters (1 to 1.4 inches) wide and 4.5 

centimeters (1.8 inches) in diameter. The skin is smooth, and each fruit contains one large stone 

with 1 to 5 seeds. Yield per tree can be 100 – 300 fruits. The flavor is strong and sour. 

Mombin, purple:

A small deciduous tree growing 3 to 15 meters (10 to 49 feet) tall. Native to Southern 

Mexico and Central America. The most cultivated species in the genus Spondias. The plant 

grows as a shrub or low-branched small tree in lowlands or a spreading, thick-trunked tree in 

highlands. Bark is grey and smooth and branches are thick and brittle. Leaves are pinnate, 

alternate, 6 to 28 centimeters (2.4 to 11 inches) long, and contain a 15 to 20 centimeter (6 to 8 

inch) rachis. Each leaf contains 5 to 12 pairs of leaflets. Elliptic, obovate, lanceolate or 

oblanceolate leaflets are 3 to 6 centimeters (1.2 to 2.4 inches) long by 1 to 2.5 centimeters (0.4 to 

1 inch) wide. Young leaves are bright red or purple. Leaves usually drop during flowering. 

Lateral inflorescences are produced in the primary branches and measure 1 to 10 centimeters (0.4 

to 4 inches) long. Each inflorescence contains a few small red to purple, 4 to 5 petalled, 0.25 to 

0.35 centimeter (0.1 to 0.14 inch) long flowers. Flowers are borne in short, hairy panicles and 

can be male, female, or bisexual. Red, yellowish, purple or orange fruit is an oblong, oval, pearshaped, obovoid or subglobose drupe that grows solitary or in groups of 2 to 6. Fruit is 1.5 to 5 

centimeters (0.6 to 2 inches) long by 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and contains 

small indentations and a knob at the apex. The skin is thin, smooth, glossy and firm. Yellow 

pulp is fleshy and juicy; the flavor is sweet and plum like in flavor. Each fruit contains a large 

pit that is 1.25 to 2 centimeters (0.5 to 0.75 inches) long with 1 to 5 seeds. Fruit are borne 

without fertilization. The two main groups of red mombins are dry-season and wet-season. Dryseason fruit are smaller (2.7 to 3.9 centimeters (1.1 to 1.5 inches) long by 1.9 to 3 centimeters 

(0.7 to 1.2 inches) wide), ellipsoidal, smooth, red-purple, sweet, less acidic than the wet-season 

type, grown 0 to 800 meters (0 to 2,625 feet), and are produced at the end of the dry season. The 

wet-season fruit are large (3.1 to 4.5 centimeters (1.2 to 1.8 inches) long by 2.4 to 3.5 

centimeters (0.9 to 1.4 inches) wide), yellow or red, smooth or bumpy, slightly acidic, grown at 

elevations of 800 to 2,000 meters (2,625 to 6,562 feet), and are produced during the last part of 

the rainy season. The sweet-smelling fruit has been valued by people of the tropics for many

years. Fruit are harvested by shaking the branches with poles and gathering the fruit from the 

ground. The skin of the fruit is easily damaged. 

Mombin, yellow:

An erect medium-sized tree growing 10 to 30 meters (33 to 98 feet) in height. Native to 

moist lowland forests from Southern Mexico to Peru and Brazil. Spondias mobin is the most 

economically significant species of Spondias that occurs in Brazil. The tree is composed of a 

wide canopy and a buttressed trunk with thick, rough, fissured and corky bark. The bark of 

young trees contains many blunt-pointed spines or knobs that are up to 2 centimeters (0.8 inch) 
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long. The trunk is 60 to 75 centimeters (2 to 2.5 feet) in diameter. Lower branches are 

whorled. Leaves are deciduous, simple, alternate, pinnate, odd-pinnate or bipinnate, borne near 

the end of branches and 20 to 45 centimeters (8 to 18 inches) long. The petioles are hairy and 

pinkish in color. Each leaf contains 6 to 19 sub-opposite, ovate or lanceolate pointed leaflets 

with smooth margins. Leaflets measure 4 to 20 centimeters (1.6 to 8 inches) long. Leaves have 

a turpentine odor when crushed. Flowers are borne after new leaves in terminal racemes or 

terminal pyramidal panicles that are 20 to 60 centimeters (8 to 24 inches) long. Fragrant whitish 

flowers can contain male, female or both reproductive organs. Flowers contain a 0.5 centimeter 

(0.2 inch) wide calyx, a 0.1 to 0.4 centimeter (0.04 to 0.2 inch) long receptacle, five sepals, five 

petals and ten stamens. There are up to 2,000 flowers per panicle. Yellow fruit is a plum-like 

drupe that grows solitary or in branched terminal clusters of 12 or more. Ellipsoid, ovoid, 

obovoid or oblong fruit reach 2.5 to 4 centimeters (1 to 1.6 inches) long and up to 2.5 

centimeters (1 inch) wide. The skin is thin, smooth and tough. The fruit pulp is yellow, 

translucent, juicy and sweet sour. Each fruit contains a stone with zero to five seeds. Due to 

limited cultivars and the height of the tree, there is little commercial production. Most fruit is 

collected from wild plants. Fruit should be harvested after the start of chlorophyll breakdown 

when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 pound) containers to stores. 

Monkeyfruit:

Monkeyfruit is a medium to large deciduous tree with a spreading crown growing 6 to 9 

meters (20 to 30 feet) tall. Native to the humid sub-Himalayan regions of India. Bark is grey

and exudes a milky, sticky latex. Leaves are large, alternate, leathery, elliptical, pointed, and 10 

to 25 centimeters (4 to 10 inches) long. Leaves fall at the beginning of the dry season. Fragrant 

flowers occur in spherical heads. Male flowers are yellow-orange and female flowers are 

reddish in color. Male and female flowers occur on separate heads on the same tree. Fruit is an 

irregularly rounded syncarp that measures 5 to 12 centimeters (2 to 5 inches) in diameter and 

weighs 200 to 350 grams (7 to 12 ounces) when ripe. Fruit turn from green to yellow with a pink 

tinge to brown when ripe. The skin is velvety. Each fruit contains 10 to 30 seeds. Each seed is 

1 centimeter (0.4 inch) long, flattened and pointed. Fruit have a sweet-sour flavor.

Monos plum:

A medium-sized evergreen shrub growing to a height of 5 meters (16 feet). Native to 

Venezuela. Orange to yellow fruit is ellipsoid and 2.5 to 3 centimeters (1 to 1.2 inches) in 

diameter. The skin is smooth and shiny. The pulp is yellow-orange in color and the flavor is 

sweet to bland. Each fruit contains one seed.

Mountain cherry:

An evergreen understory shrub or tree growing a height of 6 to 15 meters (20 to 49 feet). 

The tree contains a thin, straight trunk with dark, vertical creases that grows less than 20 

centimeters (8 inches) in diameter. Bark is thin, pale tan, whitish or grey in color, smooth, and 

easily scraped off. Branches are iron-colored, thin, long, smooth, and bend downward. Leaves 
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are bright green, mostly smooth on the upper surface and hairy underneath, glossy, simple, 

opposite, curled, elliptic, oblong-elliptic, lance-oblong, or elliptic-ovate in shape, and 6 to 15 

centimeters (2.4 to 6 inches) long by 3 to 6 centimeters (1.2 to 2.4 inches) wide. Sometimes, 

leaves may reach 35 centimeters (14 inches) in length and 14 centimeters (5.5 inches) in width. 

Petioles are 1 centimeter (0.4 inch) long. Inflorescences are axillary racemes that are 3 to 12 

centimeters (1.2 to 4.7 inches) long. There are 8 to 16 flowers in each inflorescence. Bright 

yellow flowers contain five green sepals, five narrow separated petals, and a cluster of stamens. 

Each flower is 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. Pollinated by bees and insects. 

Fruit are ovoid drupes that change color from orange to bright red when mature and grow 1.5 to 

3 centimeters (0.6 to 1.2 inches) long by 1.5 centimeters (0.6 inch) in diameter. Each fruit 

possesses a longitudinal crease. Two to three green-brown almond-shaped seeds are located 

inside the fruit. The skin is very thin and smooth. The pulp is mealy in texture and the flavor is 

sweet.

Nance:

A low-branched, slow-growing tree or shrub reaching a height of 10 to 20 meters (33 to 

66 feet). Native to the Caribbean and Central America. The nance has one of the widest native 

ranges of all fruits in tropical America. The canopy is round-topped and spreading to narrow and 

compact. The trunk may be short or tall and crooked or straight. Young branches contain russet 

hairs. Leaves are opposite, leathery, smooth on the upper surface, hairy on the underside, ovate, 

elliptic or oblong-elliptic, and 3 to 17 centimeters (1.2 to 7 inches) long by 4 to 7 centimeters 

(1.6 to 2.8 inches) wide. Leaf margins are revolute. Compact terminal erect racemes are hairy

and 8 to 20 centimeters (3 to 8 inches) long by 1.25 to 2 centimeters (0.5 to 0.75 inch) wide. 

Flowers are showy, yellow, orange or yellow-red and symmetrical. Petals are 0.5 centimeters 

(0.2 inch) long. Fruit is a round to ovoid drupe that is 2 to 5 centimeters (0.8 to 2 inches) in 

diameter. The skin is thin, shiny and smooth. When mature, the fruit emits a strong odor 

resembling fruity, rancid cheese. Fruit pulp is yellow to white, juicy, oily and delicate; flavor 

ranges from bland, sweet, sour or cheese-like. Each fruit contains one woody, yellow stone with 

one to three white seeds. The trees are left alone when forests are cleared and are maintained in 

a state of semi-wild cultivation; grown as part of a subsistence farming system. Fruit are 

harvested by local residents and are either consumed or sold to local markets. Fruit are harvested 

when fully mature; fruit are very perishable, but can be stored for 7 months if submerged in 

water. Fruit are harvested throughout the year, once per week. Fruit can be harvested during any 

stage of development. Fruit are harvested at the ‘hard white’ stage (almost all the green color 

has turned whitish yellow but before the fruit turns soft and falls from the tree) for juice. 

Handling and processing of the fruit differs depending on the type of product that will be 

produced. 

Natal plum:

A vigorous, dense, thorny, spreading woody shrub that grows to a height and width of 4 

to 5.5 meters (13 to 18 feet). Native to the coastal region of Natal, South Africa. All parts of the 

tree contain gummy white sap. The branches contain 5 centimeter (2 inch) long thorns that are 
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Y-shaped. Young branches are green. Leaves are leathery, dark green, evergreen, thorny at 

the tips, opposite, ovate to broad-ovate in shape, glossy, and 2.5 to 5 centimeters (1 to 2 inches) 

long. Sweet-smelling star-shaped flowers are white, tubular, 5 centimeters (2 inches) wide, fivelobed, and occur singly or in pairs at the end of branches. Some male flowers contain stamens 

that are longer than the style. Female flowers contain stamens that are the same length as the 

style and have no pollen. Pollination occurs by small beetles, hawkmoths and night-flying 

insects. Dark red fruit is an ellipsoid, round, oval, or oblong berry that grows solitary on the tree 

and measures 2.5 to 6.25 centimeters (1 to 2.5 inches) long by 4 centimeters (1.6 inches) wide. 

The skin is smooth and tender and is coated with a thin, whitish wax bloom when ripe. Unripe 

fruit contain gummy latex. Pulp is pink to strawberry-colored, juicy, and contains milky sap. 

The flavor is sour. Each fruit contains 6 to 16 small, thin, flat brown seeds that can be 

consumed. 

Noni:

A small, evergreen tree or large shrub that grows to a height of 2 to 10 meters (6.5 to 33 feet). 

Native from Southeast Asia (Indonesia) to Australia. The tree sometimes obtains support from 

surrounding trees. There is an extensive lateral root system and a deep taproot. The trunk is 15 

or more centimeters (6 inches) in diameter. The sapwood is soft and yellow-brown in color. The 

bark is smooth to slightly rough and grey to light brown in color. Twigs are light green, stout 

and four-angled. Dark green leaves are simple, opposite, membranous, pinnately veined, elliptic, 

elliptic-ovate, or oblong in shape, smooth, glossy, leathery, and 15 to 45 centimeters (6 to 18 

inches) long by 7 to 25 centimeters (3 to 10 inches) wide. Stipules are connate or distinct, round, 

deciduous, and 1 to 1.5 centimeters (0.4 to 0.6 inch) long. The tip is entire or two- to threelobed. Petioles are stout and 1.5 to 2 centimeters (0.6 to 0.8 inch) long. Tiny, white, waxy 

flowers are tubular in shape, perfect, and in ovoid to globose heads. Flowers occur solitary or in 

groups of 2 to 3 in the leaf axils. Peduncles are 1 to 3 centimeters (0.4 to 1.2 inches) long. 

Individual flowers contain a truncated rim calyx, a white, five-lobed corolla with a greenish 

white tube (0.7 to 0.9 centimeters (0.28 to 0.35 inch) long) and oblong-deltate lobes (0.7 

centimeters (0.28 inch) long), five stamens, and a 1.5 centimeter (0.6 inch) long style. Mature 

yellowish white fruit is a syncarp that resembles a potato. Fruit is ovoid to globose in shape and 

5 to 14 centimeters (2 to 5.5 inches) long by 3 to 7.5 centimeters (1.2 to 3 inches) in diameter. 

Unripe fruit is light green in color. Pulp is translucent in color, fleshy, juicy and soft. Each fruit 

contains over 260 brown colored, fibrous, tough seeds that measure 0.4 to 0.9 centimeters (0.16 

to 0.35 inch) long. The flavor is acidic, aromatic; resembles putrid cheese. Significant source of 

food for indigenous societies. Noni plants can begin to bear fruit about 9 months to 1 year after 

planting. Fruits can be harvested at this early stage, although they are generally small and few. 

Some farmers choose to forgo harvest during the first or second years in favor of pruning back 

the branches instead. Several varieties of noni vary in fruit size and leaf shape. 

Olive:

A small to medium evergreen tree growing 4 to 10 meters (13 to 33 feet) high and about 

9 meters (30 feet) wide. Native to the Mediterranean region, tropical and central Asia and parts 
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of Africa. Grown throughout temperate and tropical regions of the world. Olives have been 

used by humans since 9000 BC. Cultivation of olive trees began between 4000 and 3000 BC in 

Asia Minor, the eastern Mediterranean, or the Nile Basin. Over the years, there have been many

differing opinions as to the nomenclature and hierarchies within the genus and species. In 2002, 

a revision of the scientific nomenclature occurred. Today, the cultivated olive is known as Olea 

europaea L. subsp. europaea. Trees may live for 500 years. Trunk thickness varies according to 

variety; trunk color ranges from grey to grey-green. Trees not in cultivation contain multiple 

trunks that originate from a single broad base. The crown is rounded, but somewhat uneven. 

Un-pruned trees are dense and bushy. The root system differs depending on the method of 

propagation. Seedlings form taproots, while cuttings form multiple adventitious roots at the 

cutting base. Rigid evergreen leaves are dark green and are covered with a thick waxy cuticle on 

the upper surface. Undersides of leaves contain the stomata that are protected by densely 

distributed white or silver trichomes. Leaves are simple, entire, opposite, lanceolate, ovatelanceolate, or elliptic and 3 to 9 centimeters (1.2 to 3.5 inches) long by 1 to 2 centimeters (0.4 to 

0.8 inch) wide. Each leaf contains a central vein, a smooth margin and a short petiole. Leaves 

persist on the tree for 2 to 3 years. Leaves of juvenile trees are shorter and more rounded. A 

mixture of perfect and staminate flowers are borne on 1.5 to 4.0 centimeter (0.6 to 1.6 inch) long 

inflorescences. Inflorescences are borne from buds in the leaf axils of 1-year-old wood. Each 

paniculate inflorescence consists of a single central axis from which lateral branches arise. The 

central axis and lateral branches contain flowers that occur singly or in groups of three to five. 

Each inflorescence contains 10 to 40 small flowers. Individual flowers are radially symmetrical 

and contain four white to yellowish-white petals that are united at the base. Pollination is by

wind. Pollinizer trees are spaced at 200 ft (61 m) in the orchard. Olive pollen contains more 

than 50 different proteins in each pollen grain, making it highly allergenic. Fruit is a small drupe 

that is round to elliposoid, 1 to 4 centimeters (0.4 to 1.6 inches) long, and 0.5 to 2 centimeters 

(0.2 to 0.8 inch) in diameter. Fruit size varies according to variety. The skin is smooth and 

consists of a thick waxy protective cuticle. The stomata on the surface of the fruit transform into 

lenticels that appear as light-colored spots at green maturation. Each fruit contains one pit. 

Throughout most of its growth, the fruit is green. During maturation, the fruit turns yellowish 

and darkens from reddish to purple to black. Numerous fruit are produced from a single tree. 

The four major types of table olives include Spanish-style green olives that are harvested green 

and treated in alkaline solution, Sicilian-style green olives that are treated in brine, untreated 

black olives, and brine-treated California-style black olives. Over 1,200 different olive cultivars 

have been developed.

Papaya, Mountain:

A fast-growing, subtropical herbaceous succulent plant that grows 1 to 5 meters (3 to 16 

feet) in height. Native to the high slopes of Ecuador and Colombia. The trunk is erect, 

branched, thick and rounded at the base and thinner toward the top. The trunk surface contains 

big symmetric foliar scars. Branches are upright, rigid, and may produce secondary branches. 

The plant has the appearance of a small palm. Leaves are dentalobulate, pentagonal, pubescent, 

and 20 to 26 centimeters (8 to 10 inches) long by 34 to 40 centimeters (13 to 16 inches) wide. 

The leaves have a medium lobule and three to five oblong-acuminate side lobelets. The petiole 
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is 17 to 34 centimeters (7 to 13 inches) long. Plants may produce only female flowers, only 

male flowers, or hermaphrodite flowers. Compared to female flowers, hermaphrodite flowers 

produce smaller fruit with more pronounced elongated lobules and thinner pulp. Flowers are 

pubescent. Fruit is similar to the common papaya. It is a five-sided, oblong-ovoid to obovoid 

berry that is 6 to 20 centimeters (2 to 8 inches) long by 3 to 8 centimeters (1.2 to 3 inches) wide. 

Each fruit contains strongly lobed longitudinal segments. The skin is smooth, tough and changes 

color from green to bright yellow when ripe. Pulp is yellow and the flavor is sour. Each fruit 

contains many brownish, rough seeds. The plant can live for up to 17 years, but for commercial 

production, the lifespan is only 5 years. Unlike the common papaya, the climate requirements, 

the tree’s growth habit, the fruit type and general orchard management of the mountain papaya 

are different. 

Patauá:

A large, vigorous, single-stemmed canopy palm growing 15 to 25 meters (49 to 82 feet) 

tall. Native to northern South America. The trunk is smooth and 15 to 40 centimeters (6 to 16 

inches) in diameter. The crown is funnel-shaped and contains 8 to 16 spirally arranged, large, 

erect, feather-shaped, pinnately compound leaves that grow 3 to 8 meters (10 to 26 feet) long. 

The petiole grows 1 meter (3 feet) long. There are 100 to 200 pinnae arranged in a single plane 

along the rachis. Pinnae measure 1 to 1.5 meters (3 to 5 feet) long. The sheath is open to the 

base and contains abundant black, stout fibers at the margins, intermixed with brown wooly

fibers. The inflorescence is paniculate, measures 1.2 meters (4 feet) long, and has several 

hundred branches that are around 1 centimeter (0.4 inch) long. Each branch bears numerous 

cream-colored flowers. Each panicle bears over 1,000 round to elongate, dark purple drupes that 

are pointed at the apex and 2.5 to 4 centimeters (1 to 1.6 inches) in diameter. The skin is smooth 

and shiny. Each fruit contains a single seed and 6.5 to 8% oil by fresh weight. Some believe the 

pulp tastes like chocolate. The tree can live 50 to 80 years.

Peach palm, fruit:

A palm with multiple trunks that grows 20 to 30 meters (66 to 98 feet) tall. Native to 

Central America and southwestern Amazonia including northern Bolivia, southeastern Peru and 

western Brazil. Carbonized seeds of this palm date back 4,000 years. All cultivated populations 

of this palm are listed as Bactris gasipaes Kunth var. gasipaes and all wild populations are now 

listed as Bactris gasipaes var. chichagui (H. Karsten) Henderson. Stem diameter ranges from 15 

to 30 centimeters (6 to 12 inches). Internodes, leaf bases, and leaf midribs contain black, brittle 

spines. In some plants, spines do not exist. The crown contains 15 to 25 dark green pinnate 

fronds. Leaflets of the fronds grow at different angles. Long strands of inflorescences occur 

among the axils of the senescent fronds. Separate tiny yellowish male and female flowers are 

contained within the same inflorescence. The fruit is a drupe that varies in shape and grows in 

clusters of 50 to 1,000. One stem can contain 5 to 6 clusters of fruit. Each fruit grows 2.5 to 5 

centimeters (1 to 2 inches) long and weighs 10 to 250 grams (0.4 to 9 ounces). The skin is thin, 

smooth, fibrous and red, purple, orange, yellow or green in color. The humid, starchy, oily pulp 

is yellow to orange in color. Most fruit contain a fibrous, oily, white, conical-shaped, 8 to 10 
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centimeter (3 to 4 inch) kernel. The flavor of the fruit is fruity to chestnut-like. The seed is 

nutty, oily and has a coconut-like flavor. The aroma of the fermented pulp smells like ripe 

peaches. A typical bunch weighs 1 to 25 kilograms (2 to 55 pounds). Wild-type fruit are rich in 

oils and domesticated fruit are rich in starch. Currently, the plant is most important in both Latin 

American and world markets for its heart-of-palm. This palm is the only domesticated palm in 

tropical America. 

Persimmon, black:

A slow-growing small tree that reaches a height of 6 to 12 meters (20 to 40 feet) and a 

width of 5 to 8 meters (15 to 25 feet). Native to southern and central Texas and northern 

Mexico. The canopy is symmetrical. Bark is thin, smooth and peels away to reveal shades of 

gray, white and pink on the trunk. The wood is black, hard and heavy. Branches are intricate 

and ascend into the crown in a twisted fashion. The tree is deciduous from USDA zone 8 

northward and remains evergreen in its southern range. Leaves are dark green, leathery, 

alternate, simple, entire, oblong to obovate in shape, slightly hairy on the underside, and less than 

5 centimeters (2 inches) long. Flowers are fragrant, inconspicuous, and greenish to white in 

color. Male and female flowers are located on different plants. Black fruit are small, round 

berries that are 1.3 to 2.5 centimeters (0.5 to 1 inch) in diameter. The skin is smooth. The pulp 

is sweet and juicy. Each fruit contains 3 to 8 seeds. Fruit are popular to birds and other wildlife.

Persimmon, Japanese:

A slow-growing, upright, deciduous tree that reaches a height of 4 to 18 meters (13 to 60 

feet) and a spread to 4.5 to 6 meters (15 to 20 feet). Native to China, Japan, Burma, the 

Himalayas and the Khasi Hills of Northern India. The tree contains a rounded crown. Leaves 

are leathery, glossy and dark green on the upper surface, brown-silky underneath, large, 

alternate, oblong, ovate-elliptic, oblong-ovate or obovate in shape, and 7 to 25 centimeters (3 to 

10 inches) long by 5 to 10 centimeters (2 to 4 inches) wide. Petioles are short, brown, hairy and 

measure 2 centimeters (0.75 inch) long. During the fall, leaves turn yellow, orange and red. 

Greenish-yellow flowers occur in the axils of leaves on the current season’s shoot and contain 

prominent, persistent sepals. Flowers may be male, female, or a combination of both. Female 

flowers are solitary and contain a large leaf-like green calyx that is 4 to 6 centimeters (1.6 to 2.4 

inches). Male flowers occur as three-flowered cymes. On many subtropical forms, male and 

female flowers occur on separate trees. Most commercial varieties produce only female flowers. 

Pollination occurs by bees. Fruit are berries that resemble tomatoes in shape and color. Size, 

color and shape vary depending on the cultivar. Fruit can be spherical, conical, ovoid, oblate, 

flattened, or squarest and yellow, light yellow-orange or dark orange-red in color. Fruit size 

ranges from 2.5 to 10 centimeters (1 to 4 inches) in diameter and fruit weight varies from less 

than 100 grams to 300 grams (3.5 to 11 ounces). Compared to American persimmon, Japanese 

persimmon fruits are larger. The skin is smooth, glossy, thin and tough. Pulp is orange in color; 

the flavor is sweet when ripe. Fruit grow solitary on the tree. Young fruit are highly astringent 

due to soluble tannins. Cultivars that do not lose astringency naturally on the tree are called 

astringent-type fruit. These fruit are further classified into pollination variant astringent and 
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pollination constant astringent types. Some cultivars lose astringency as they develop on the 

tree. These are called the non-astringent type fruit. These fruit are further classified as 

pollination constant non-astringent and pollination variant non-astringent types. With varianttype persimmons, the flesh darkens when it has seeds. When no seeds are present, flesh of the 

variant-types does not turn dark and the astringency is kept until maturation. With constant-type 

persimmons, flesh color and astringency loss is not changed by the presence or absence of seed. 

There are more than 950 cultivars of Japanese persimmon. The major varieties are Izu, Fuyu, 

and Suruga. Almost all non-astringent cultivars were developed in Japan. An important fruit 

source in China, Korea, and Japan since prehistoric times.

Pitomba:

A slow-growing, upright, spreading tree that reaches a height of 6 to 9 meters (20 to 30 

feet) and a width of 5 meters (15 feet). Native to Bahia, Brazil. The trunk is light brown to tan. 

Foliage is dense. Leaves are dark green on the upper surface, pale green on the lower surface, 

evergreen, glossy, opposite, short-petioled, oblong-lanceolate in shape and 2.5 to 7.5 centimeters 

(1 to 3 inches) long. New growth contains bronze hairs on the undersides of the leaves. White 

to yellowish flowers are borne singly in the leaf axils, long-stalked, 4-petalled and up to 4 

centimeters (1.5 inches) wide. Orange to bright orange-yellow fruit is ovoid or broad-obovate in 

shape, 4-lobed, and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. The skin is smooth, thin 

and tender. Each fruit contains 4 to 5 green sepals on the apex that measure 1.25 centimeters 

(0.5 inch) long. Within each fruit, there is one round or 2 to 4 irregular angular seeds. Seeds are 

light tan in color and 1 to 1.6 centimeters (0.4 to 0.6 inch) in diameter. The soft, juicy aromatic 

pulp is yellow in color and has the texture of an apricot; the flavor is sweet, acid or slightly 

resinous. Cultivated locally and grown in botanical gardens.

Pomerac:

A fast-growing, medium-size tree reaching a height of 12 to 18 meters (40 to 60 feet). 

Native to Malaysia. The trunk is erect, short, fluted and 4.5 meters (15 feet) in diameter. The 

crown is conical, pyramidal or cylindrical in shape. The outer bark is flaky and pale gray, while 

the inner bark is pinkish brown. Leaves are evergreen, soft-leathery, dark-green, glossy, simple, 

opposite, elliptic-lanceolate, ovate, oblong, or oblanceolate in shape, and 15 to 46 centimeters (6 

to 18 inches) long by 9 to 20 centimeters (3.5 to 8 inches) wide. New leaves are wine-red to 

pink-buff in color. Petioles are short, red and 0.2 to 1 centimeter (0.1 to 0.4 inch) long. Showy

flowers are abundant, mildly fragrant, in short-stalked clusters of 2 to 8, and borne on the upper 

trunk, leaf axils, and along leafless areas of mature branches. Each flower is funnel-like at the 

base and is composed of 5 thick, green sepals, many 4 centimeter (2 inch) long stamens with 

anthers, and 4 pinkish-purple, dark-red or sometimes white, yellow, or orange petals. Flowers 

are approximately 5 to 8 centimeters (2 to 3 inches) wide. Yellow, pink, rose-red, crimson, 

purple or red to pink-streaked fruit is pear-shaped, ovoid, oblong, or obovoid in shape, shortstalked, and 5 to 10 centimeters (2 to 4 inch) long by 2.5 to 7.5 centimeters (1 to 3 inches) wide 

at the apex. The skin is thin, smooth and waxy. Fruit pulp is crisp to spongy, juicy and white; 

the flavor is sweet to bland. Some suggest the flavor is apple-like. Most fruit contain 1 to 2 
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light-brown oblate, hemispherical or round seeds that measure 1.6 to 2 centimeters (0.6 to 0.8 

inch) in width. Some fruit are seedless. For commercial production, trees should be spaced 6 to 

10 meters (20 to 33 feet) apart. Fruit should be handpicked from the tree as soon as full color is 

reached, and the fruit do not store well.

Rambai:

A slow-growing tree that reaches a height of 9 to 25 meters (30 to 82 feet). Native to the 

lowlands of Malaya. The trunk is short, thick, and up to 40 centimeters (16 inches) in diameter. 

The crown is low, broad, dense and round. New branchlets are silky-hairy. Dark green, glossy 

leaves are evergreen, spiraled, elliptic, elliptic-lanceolate, or obovate-lanceolate in shape and 15 

to 33 centimeters (6 to 13 inches) long by 8 to 15 centimeters (3 to 6 inches) wide. The upper 

surface of each leaf contains indented veins; the lower leaf surface is greenish-brown and hairy. 

The petiole is 5 to 10 centimeters (2 to 4 inches) long and hairy. Flowers are fragrant, small, 

petal less, and contain 4 to 6 chartreuse hairy sepals. Female flowers are arranged in racemes 

that measure 25 to 76 centimeters (10 to 30 inches) long. Male flowers are arranged in racemes 

that are 8 to 15 centimeters (3 to 6 inches) long. Male and female flowers occur on separate 

plants. Salmon-colored to brownish yellow fruit is ovoid, 2.5 to 4.5 centimeters (1 to 2 inches) 

long, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. Fruit hang in small showy clusters 

from the older branches and trunk. The skin is thin, velvety, and wrinkled when mature. Pulp is 

whitish, translucent, and in 3 to 5 segments; the flavor is sweet to acid. Each segment contains 

one brown flat seed that measures 1.3 centimeters (0.5 inches) long.

Rose Apple:

A shrub or tree growing 8 to 15 meters (25 to 50 feet) tall and 50 centimeters (20 inches) 

in diameter. The width is usually greater than the height of the tree. Native to the East Indies, 

the Malay Peninsula and Indonesia. The crown is dense, wide, and spreading; branches are 

slender, wide spreading and low. The trunk is cylindrical to quadrangular in shape and twisted at 

the base. Bark is grayish to pale-brown, smooth and furrowed. Leaves are evergreen, leathery, 

glossy, and dark-green, opposite, lanceolate, oblong-lanceolate or narrow-elliptic in shape, 

pointed at the tip, 10 to 23 centimeters (4 to 9 inches) long by 2.5 to 6 centimeters (1 to 2.5 

inches) wide. Young leaves are pinkish in color. The leaf stalk is 0.5 to 1.3 centimeters (0.2 to 

0.5 inch) long. Creamy-white or greenish-white sweetly scented flowers are borne in large, 

showy terminal clusters of 4 to 5 on the tips of twigs or leaf corners. Each flower is 5 to 10 

centimeters (2 to 4 inches) wide and contains approximately three hundred, 4 centimeter (1.5 

inch) long stamens, a 4-lobed calyx, and 4 concave petals. Pale-yellow, greenish, whitish or 

pink-blushed fruit are round, oval or pear-shaped, contain a tough green calyx, and measure 4 to 

5 centimeters (1.5 to 2 inches) long by 4 centimeters (1.6 inches) in diameter. The skin is 

smooth and thin. The pulp is crisp, mealy, dry or juicy and yellowish in color; the flavor is sweet 

and resembles the scent of roses. The center of the fruit is hollow and contains 1 to 4 brown, 

rough, hard, round seeds that measure 1 to 1.6 centimeters (0.375 to 0.625 inch) thick. The seeds 

rattle when the fruit is shaken. Fruit do not resemble apples, and the fruits bruise easily and are 

highly perishable.
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Rumberry:

A low-growing bushy shrub reaching a height of 3 to 5 meters (10 to 16 feet). Grows 

throughout the Amazon rainforest in swampy or flooded areas. The evergreens opposite leaves 

are large, lanceolate to elliptic in shape, bushy and feathery. Individual leaves are 3 to 20 

centimeters (1 to 8 inches) in length and 1 to 2 centimeters (0.4 to 0.8 inches) wide. Suggested 

planting densities are 600 to 1,100 trees/ha. Fragrant flowers are small and have waxy white 

petals. Small, red to purple fruits are round berries that measure 2 to 3 centimeters (0.8 to 1 

inch) in diameter. The cherry-like fruit contains smooth, leathery skin. Fruit is extremely high 

in vitamin C content. Because the flavor of the fruit is sour and acidic, the fruit is usually

prepared into drinks and ice creams. In cultivation, the tree begins bearing fruit after 4 to 6 

years. 

Sea grape:

An evergreen low shrub or spreading tree growing to a height of 10 to 15 meters (33 to 

49 feet) and a width of 6 to 9 meters (20 to 30 feet). Native to southern Florida, the Bahamas, 

and the West Indies. Un-pruned trees are vase-shaped and multiple-stemmed. The trunk is 

contorted, stout and grows 0.6 meter (2 feet) in diameter. Bark is thin, smooth, flaking and pale 

grey to light brown with light blotches. The canopy is symmetrical, branches are thick and 

smooth, and the foliage is lush. Leaves are large, broad, alternate, simple, entire, stiff, leathery, 

rounded to heart-shaped and 10 to 20 centimeters (4 to 8 inches) long by 7 to 17 centimeters (3 

to 7 inches) wide. Each leaf has a sheath that surrounds the stem at the point of insertion and 

each blade contains reddish veins. New leaves are bronze in color. Old leaves turn red before 

falling. Flowers are borne on 10 to 30 centimeter (4 to 12 inches) long hanging terminal or 

lateral racemes. Each flower is fragrant, greenish-white, small, and 0.5 centimeters (0.2 inch) 

wide. Male and female flowers are located on different plants. Bees and insects are the main 

pollinators. Red, purple or off-white fruit are spherical, pear-shaped, or ovoid berries that grow 

in clusters. Each fruit measures 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. Approximately

40 to 50 fruit are contained in one cluster and have the appearance of a bunch of grapes. The 

skin is thin and velvety. Each fruit contains one elliptical-shaped nut that contains a short sharp 

point on one end and measures 1 centimeter (0.4 inch) long. Clusters do not ripen 

simultaneously. The flavor is sweet, acid, bland or musky. Currently, the fruit is not grown 

commercially. It is harvested from the wild. Fruit are picked individually, since ripening is not 

simultaneous in clusters.

Sentul:

A large, semi-deciduous, fast-growing tree that reaches a height of 15 to 45 meters (49 to 148 

feet). Native to Southeast Asia. Trees contain milky sap. The trunk is smooth and straight and 

the bark is pale. Older trees are buttressed. Young branches and leaves are hairy. Older 

branches hang close to the ground. Leaves are glossy, green on the upper surface, light green on 

the lower surface, spirally arranged, and compound. Each leaf contains three leaflets on long 
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petioles that are elliptic, oblong or oblong-ovate in shape, pointed at the apex and 10 to 25 

centimeters (4 to 10 inches) long. Margins on leaflets are entire. Before falling, leaves turn red. 

Flowers are borne in 10 to 30 centimeter (4 to 12 inch) long loose stalked panicles in the axils of 

young shoots. Each slightly scented, pale green, greenish white, yellowish or pinkish-yellow 

flower contains 5 sepals, 5 reflexed petals, and united stamens that form a fleshy tube of ten 

anthers. Flowers measure 1.2 centimeters (0.5 inch) wide by 0.5 centimeters (0.2 inch) long. 

Golden yellow-to-yellow-orange fruit is a spherical or oblate firm berry that measures 4 to 10 

centimeters (1.6 to 4 inches) in diameter and weighs 50 to over 300 grams (2 to 11 ounces). The 

skin is pubescent at maturity, smooth or wrinkled, thin or thick, and emits a slightly milky juice 

when damaged. The fruit peduncle is attached to a shallow cavity. Immature fruit are green. 

The outer pericarp is thick, tough and leathery, while the inner aril is soft, white, translucent, 

juicy and fibrous. The flavor is sour, sweet or subacid. Each fruit contains 3 to 5 large brown 

triangular-shaped seeds that measure 1.5 to 2 centimeters (0.6 to 0.8 inch) long. The two types 

of sentuls are the Yellow and the Red. The Red is more common than the Yellow. A popular 

tropical Asian fruit. Good fruit are cultivated by regulating fruit load and wrapping young fruit. 

Fruit are harvested when ripe or when the skin turns yellow. Harvesting is accomplished by

knocking the fruit down with a long bamboo pole into a net and transferring the fruit into a 

basket. 

Sete-capotes:

A tree that grows 3 to 6 meters (10 to 20 feet) tall. Native to Argentina, Paraguay and 

Brazil. Leaves are marked with deep depressions, or lobes. Yellow-green fruit is round and 

measures 2.5 centimeters in diameter. The skin is velvety. The flavor is sour.

Silver aspen:

A small, bushy tree growing up to 9 meters (30 feet) high. Native to the Australian 

rainforests. Leaves are shiny, smooth, dark green, 1-foliolate, obovate, oblanceolate, or oblongelliptic in shape, and 6 to 22 centimeters (2 to 9 inches) long by 2.5 to 9 centimeters (1 to 4 

inches) wide. The apex of the leaf is rounded, pointed, or notched. The base is wedge or heartshaped. The petiole is 0.6 to 3 centimeters (0.2 to 1.2 inches) long. Inflorescences are 4 to 6.5 

centimeters (1.6 to 2.6 inches) long. Each whitish flower contains 0.12 to 0.3 centimeter (0.05 to 

0.1 inch) long sepals and 0.85 to 1 centimeter (0.3 to 0.4 inch) long petals. White fruit are broadovoid to round in shape, 4 to 5 lobed, deeply furrowed between carpels when dry, grown in 

clusters at the end of branches and 0.8 to 2 centimeters (0.3 to 0.8 inch) in diameter. The skin is 

smooth or contains an apical tuft of hairs. Fruit may contain small ridges and waxy skin. Fruit is 

planted in plantations and collected wild from rainforest areas.

Starfruit:

A small, slow-growing, short-trunked, bushy deciduous tropical tree reaching a height of 

8 to 9 meters (26 to 30 feet). Native to Indochina, Malaysia, and Indonesia. The tree contains a 

rounded top and a smooth, grayish to dark trunk. The dark green leaves are alternate, petiolate 
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and pinnate and may reach 15 to 20 centimeters (6 to 10 inches). Each leaf consists of 5 to 

11 medium-green pinnate opposite leaflets that are ovoid, ovate-lanceolate, or oblong elliptic and 

range in size from 3.8 to 9 centimeters (1.5 to 3.5 inches) long. Leaflets are sensitive to light and 

fold together at night. Red-stalked lilac purple-streaked downy flowers measuring 6 mm (0.25 

inch) wide are found in small clusters on the twigs and in the axils of the leaves during much of 

the year. Fruits are showy, oblong, and longitudinally 5 to 6 angled, growing 6.35 to 16 

centimeters (0.5 to 6 inches) long and up to 9 centimeters (3.5 inches) wide. The skin is thin, 

waxy, and orange-yellow at maturity. The yellow flesh is juicy and crisp. Slices cut in cross 

section are the shape of a star. The flavor ranges from sour to mildly sweet, resembling apples. 

Three to 15 flat, thin brown seeds are present in the fruit. The fruit is consumed in many dishes; 

the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry:

An evergreen shrub or small multi-trunked tree with a spreading growth habit, reaching a 

height of 6 to 10 meters (20 to 33 feet). Native to Surinam, Guyana, French Guiana, Southern 

Brazil, and Uruguay. Branches are slender. Young stems and leaves are bright red to bronze and 

may contain red hairs. Dark green leaves are small, simple, opposite, short petioled, shiny, 

resinously aromatic, ovate, lanceolate or ovate-lanceolate in shape, blunt to sharp-pointed, and 

2.5 to 8 centimeters (1 to 3 inches) long by 1.3 to 2 centimeters (0.5 to 0.75 inch) wide. In cold, 

dry weather, leaves turn red. Flowers are borne on long slender stalks in the leaf axils and occur 

singly or in clumps of up to four. Each small, fragrant creamy white flower contains 4 delicate, 

recurved petals and 50 to 60 white stamens with yellow anthers. Individual flowers measure 1 

centimeter (0.375 inch) in diameter. Bright red, deep scarlet red, dark purplish maroon, purple or 

black fruit is an oblate to depressed-globose berry that is seven-eight-ribbed, and 2 to 4 

centimeters (0.8 to 1.6 inches) in diameter. Fruit are cherry-like and are connected to slender 

stalks. Immature fruit is green to orange. The peel is very thin and smooth. Each fruit contains 

one large seed or up to seven small seeds. The pulp is orange-to-orange-red in color, soft and 

juicy. The flavor is sweet, spicy, acid, tangy, or resinous. The two main cultivars are redcolored fruit and a less resinous, sweet, dark-purple or black fruit.

Tamarind:

A large, compact, semi-deciduous, slow-growing, graceful tree that reaches a height of 10 

to 30 meters (33 to 98 feet). Native to Tropical Central Africa. Trees have a deep extensive root 

system with a long taproot. Sapwood is light yellow and moderately soft. Heartwood is dark, 

purplish-brown, hard and heavy. The trunk is short, stout, and up to 7.5 meters (25 feet) in 

diameter. Trees are often multi-stemmed. Branches are strong, symmetrical, pliable, and 

drooping at the ends. Bark is light grey, dark grey or brown in color, strongly fissured, rough, 

and scaly on the trunk. Bark is smooth on the branches. When damaged, a blood-red gum 

exudes from the trunk and branches. The crown is large, deep-seated, spreading, and up to 12 

meters (39 feet) in diameter. Bluish green to bright green fine feathery leaves are alternate, 

thick, even, and pinnately compound with two terminal leaflets. The rachis is 7 to 15 

centimeters (3 to 6 inches) long. Each leaf contains 6 to 20 pairs of opposite leaflets that are 
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narrowly oblong, unequal, entire, rounded to almost square, slightly notched at the tip with a 

tuft of yellow hairs, rounded at the base, pale underneath, and 1.2 to 3.2 by 0.3 to 1.1centimeters 

(0.5 to 1.3 by 0.1 to 0.4 centimeters) in size. Leaves fold in at night. Small, short, drooping, 

branched inflorescence racemes are borne in the axils of the branches, are contained in groups of 

5 to 10, and measure 5 to 13 centimeters (2 to 5 inches) long. Individual flowers are 2 to 2.5 

centimeters (0.8 to 1 inch) in diameter, showy, fragrant, and contain four unequal, ovate, pink, 

cream or pale yellow sepals (up to 1.5 centimeters (0.6 inch) long), 5 oblong, white, cream, pale 

yellow or pinkish (streaked with red, orange or yellow) petals (posterior and lateral petals are 

large and showy, anterior petals are reduced), a calyx, and both female and male reproductive 

organs. Flowers are cross-pollinated or self-pollinated. Cinnamon-brown, grayish-brown or 

light grayish fruit is a pendulous pod that occurs in clusters on new branches. Individual fruit is 

oblong, sausage-shaped, curved or straight with rounded ends, heavy, lumpy, flattish, bean-like, 

and 5 to 18 centimeters (2 to 7 inches) long by 2.5 to 3 centimeters (1 to 1.2 inch) wide by 2 to 

3.2 centimeters (0.8 to 1.3 inch) in diameter. The mature shell (pod) is minutely scaly, rusty

velvety, indehiscent, constricted between seeds, and brittle. Immature fruit contain tender shells 

with green, acid flesh and soft, whitish under-developed seeds. Blackish brown, dark golden, 

reddish brown or rosy brown pulp resembles dried dates, surrounds the seed cavities and is soft, 

firm, pasty, sticky, fibrous, thick and juicy. The flavor is sweet sour. There are two main types 

of tamarind, those with sweet pulp and those with sour pulp. Each pod contains one to 12 seeds. 

Individual reddish or purplish brown seeds are enclosed by a parchment-like membrane, 

irregular in shape, flattened, rhomboid to obovoid, hard, shiny, and 3 to 10 by 1.3 centimeters 

(1.2 to 4 by 0.5 inch) in size. Fruit has been consumed since ancient times. Fruit are handharvested when fully mature and the moisture content is reduced to approximately 20 percent. 

Fruit maturity is determined by tapping the fruit and listening for a hollow, loose sound. Fruit 

mature at different times on the same tree, therefore selective harvesting must be done. In some 

countries, fruit are harvested at a green stage (flavoring), and a ripe stage (fresh consumption and 

processing). Unharvested fruit fall from the tree a year after flowering. Tamarind production is 

expanding. For ornamental purposes, trees are pruned into square hedges. For fresh 

consumption, fruit should be harvested and immediately packaged when fully ripe. Following 

harvesting, fruit should be chilled immediately. For jelly manufacturing, fruit are harvested 

when orange or orange-red in color. Fruit is easily damaged and the postharvest shelf life is 

short. With refrigeration, shelf life is 14 days. Fruit has commercial potential as a processed 

fruit.

Uvalha:

An evergreen shrub or tree growing to a height of 8 meters (26 feet). Native to Southern 

Brazil. Leaves are oblong to obtuse in shape and are aromatic when crushed. Yellow to orange 

fruit is round to oblate in shape, 1 to 5 centimeters (0.4 to 2 inches) in diameter and weighs 8.5 

grams (0.3 ounce). Remnants of the calyx are found at the apex of the fruit. The skin is thin and 

smooth. Pulp is soft and juicy. The flavor is sweet, bland or very acidic. The fruit can emit an 

unpleasant odor. Fruit should be harvested when ripe. Fruit is processed commercially by small 

growers in rural areas in Brazil.
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Water apple:

A small to medium sized tree growing to a height of 3 to 10 meters (10 to 33 feet). 

Native to India through Malaysia. The trunk branches close to the ground; it is short, crooked, 

and reaches 30 to 60 centimeters (12 to 24 inches) in diameter. Bark is red, brown or dark grey

in color, smooth or slightly rough, and fissured, scaly or flaky. The crown is non-symmetrical 

and open. Dull, leathery, light-green leaves are opposite, simple, elliptic-oblong, elliptic-cordate 

or obovate-oblong in shape, cordate at the base, blunt and notched or short-pointed at the apex, 

yellowish-green on the underside, and 5 to 25 centimeters (2 to 10 inches) long by 2.5 to 16 

centimeters (1 to 6 inches) wide. The short, thick leafstalk is 0.5 to 1.5 centimeters (0.2 to 0.6 

inch) long. Leaves are slightly aromatic when crushed. Slightly fragrant pale-yellow, yellowishwhite, pinkish or white flowers are borne in loose terminal or axillary clusters of 3 to 7. Each 

flower measures 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter, contains a 4-parted calyx, 4 

petals, numerous 2 centimeter long stamens and a long style. Flowers are hairless, and petals 

connate in a cap. Male and female organs are located on the same flower. Green, white, light 

red or pink berry fruit is pear-shaped, grows solitary on the tree, and measures 1.6 to 2 

centimeters (0.6 to 0.8 inch) long and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) in diameter. The 

apex is concave; thick calyx segments and a protruding, slender bristle-like style is found on 

each fruit. The skin is thin and shiny. Pulp is white to pink in color, dry or juicy, and crisp or 

spongy. Fruit may be seedless or contain 1 to 6 small seeds. The flavor is slightly sweet to 

bland; fruit may be mildly fragrant; mainly used to relieve thirst. The two main cultivars are the 

white-fruited and the red-fruited cultivars. Due to the thin skin, fruit are delicate and must be 

picked by hand twice per week. 

Water berry:

A medium to large evergreen shrub or tree growing 12 to 30 meters (39 to 98 feet) in 

height. Native to tropical Africa. The crown is rounded, heavy, and drooping. The stems are 

thick and angular. Bark is grayish-white or silver mottled and smooth in young trees. Older 

trees contain bark that is rough, flaky, and creamy, light grey, dark brown, or black in color. 

Bark scales are in rectangular flakes and exude red, watery sap when cut. The wood resembles 

that of a pear. Branchlets droop. Trees may produce bundles of fibrous aerial roots 2 meters (7 

feet) up the trunk. Grey-green leaves are simple, opposite, leathery, glabrous, tough, shiny, 

elliptic, lanceolate, or ovate-elliptic in shape, narrow at both ends, and 5 to 17.5 centimeters (2 to 

7 inches) long by 1.3 to 7.5 centimeters (0.5 to 3 inches) wide. Most leaves contain slightly

wavy margins; aromatic when crushed. Fragrant, creamy white flowers are borne in terminal 

panicles measuring 10 by 10 centimeters (4 by 4 inches); flowers may also be borne in widelyspaced clusters of 4 to 8 inch branched heads, measuring up to 3 centimeters (1.2 inches) in 

diameter. Individual flowers are sessile or sub-sessile, measure 1.5 centimeters (0.6 inch) in 

diameter, and contain 4 petals, red or pink calyx tips, and numerous 0.6 centimeter (0.2 inch) 

long stamens. Petals fall in a short period, leaving behind the showy white stamens. Pollination 

is by insects. Black to purplish-black fruit is an oval, oblong, or ellipsoid drupe. Fruit occur in 

bunches of 20 to 30, and measure 1 to 3.5 centimeters (0.4 to 1.4 inches) long by 3 centimeters 

(1.2 inch) in diameter. The skin is smooth and shiny. Immature fruit is whitish-green. Each 
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fruit contains 1 yellowish to brownish round seed measuring 1.3 to 1.4 centimeters (0.5 to 0.6 

inch) in diameter.

Water pear:

A small to medium-sized evergreen tree that grows to a height of 8 to 20 meters (26 to 66 

feet). Native to Africa. The tree contains a compact and rounded crown. Young stems are fourangled and slightly winged. Young trunks contain bands; bark of young trees is smooth and 

blotched with grey and white. Bark of mature trees is dark brown, light grey or reddish in color, 

rough, flaking and thick. The foliage is dense. Bluish-green leaves are simple, thick, leathery, 

smooth, glossy, elliptic, lanceolate-elliptic, oblong-elliptic, oblong, oval, or circular in shape, 

heart-shaped at the base, rounded to subacute at the apex, pale green on the underside, and 2.5 to 

13 centimeters (1 to 5 inches) long by 1.9 to 8 centimeters (0.7 to 3 inches) wide. Young leaves 

are reddish in color. Leaves are found close to the ends of the branches and pairs of leaves are 

set at right angles to each other. The petiole is up to 0.2 centimeter (0.08 inch) long. Creamy 

white to pinkish fragrant flowers are borne in branched terminal clusters. Each flower contains 

numerous fluffy stamens and produces a large quantity of nectar. Red, pink-purple or darkpurple fruit are oval berries that measure up to 1.8 centimeters (0.6 inch) long and 0.9 

centimeters (0.4 inch) wide. The skin is smooth. The pulp is crisp, crunchy and acidic. The 

flavor is sour and each fruit contains one seed. Trees should be planted on cleared sites. Fruit 

should be harvested by shaking the branches with hooks. 

Wax jambu:

A large evergreen shrub or small tree growing from 5 to 15 meters (16 to 49 feet) tall. 

Native from Malaysia to southeastern Asia. The crown is open, wide and spreading. The trunk 

is short and 25 to 30 centimeters (10 to 12 inches) thick. Bark is pinkish-grey and flaking. 

Yellowish to dark bluish-green leaves are opposite, leathery, nearly sessile, elliptic-oblong, 

rounded or slightly cordate in shape at the base, aromatic when crushed and 10 to 25 centimeters 

(4 to 10 inches) long by 5 to 12 centimeters (2 to 5 inches) wide. Inflorescences are in drooping 

panicles of 3 to 30 and are borne at the branch tips or in small clusters in the axils of fallen 

leaves. Fragrant, yellowish white, white or pinkish flowers are four-petalled, contain numerous 

1.5 to 2.5 centimeter (0.6 to 1 inch) long stamens, and measure 2 to 4 centimeters (0.8 to 1.6 

inches) wide. Greenish-white, yellow, creamy white, light red, crimson, or pink fruit is pear 

shaped, narrow at the base, broad, flattened and indented at the apex with four fleshy calyx lobes, 

thick, 0.3 centimeter (0.1 inch) long leaf stalks, and a 1.5 centimeter (0.6 inch) long calyx. Each 

fruit measures 3 to 5 centimeters (1.2 to 2 inches) long by 4.5 to 5 centimeters (1.8 to 2 inches) 

wide. The skin is very thin and waxy. Pulp is white in color, spongy, dry or juicy. The flavor is 

sweet to bland. Each fruit may be seedless or contain 1 to 2 rounded seeds measuring 0.5 

centimeters (0.2 inch) wide. Fruit have been collected since ancient times. Taiwan and Thailand 

have an extensive commercial industry of wax jambu production. The thin skin is delicate and 

easily damaged, so proper harvesting and handling must be practiced. Fruit should be harvested 

2 to 3 times per week when the fruit is full of color and firm. Fruit are sorted for size and shape 

before being packed in single layer tray packs with padding. 
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Worker Activities (Partially Adapted from USDA Cashew Apple, Date, and Olive Crop 

Timelines and Crop Profiles and Extension Publications (CA and Florida).

For cashew apple production in Florida (Table 20), growers will fertilize and use a nutritional 

spray from March through August. Insect and plant disease pests are monitored throughout the 

year for economic thresholds. Pruning is done in August – September to maintain trees at 

heights < 12 ft for ease of harvesting. 

Table 20 Cultural Calendar for Cashew Production of Mature (Bearing) Trees in the 

Home Landscape of Florida.

Operation Jan. Feb. March April May June July Aug. Sept. Oct. Nov. Dec.

Dry

fertilizer

The period from March through August is generally the 

best time to apply granular mixes containing N-P-K-Mg.

Nutritional 

sprays

Apply 2 to 4 nutritional sprays to leaves any time from March 

through September. Nutritional sprays should contain magnesium, 

manganese, zinc, boron, and molybdenum.

Iron soil 

drenches

The period from April through September is generally 

the best time to apply 2 to 4 soil drenches of chelated 

iron material to calcareous soils and 2 to 4 applications 

of iron sulfite to low-pH sandy soil.

Insect 

control

Monitor for infestations of beetles, caterpillars, thrips and mirids. 

Disease 

control

Prevent powdery mildew and anthracnose disease of 

emerging flowers and young fruit with timely fungicide 

applications.

Pruning

Pruning to reduce 

or maintain trees 

at or below 12 ft 

after harvest.
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Worker Activities for Dates in California

In California during pollinating time female inflorescences are shortened, thinned, or 

removed to conserve energy for the following season. If bunches were not thinned, fruit quality 

would be lowered. Most dates are picked by cutting off the entire fruit cluster. Saddles, 

extension ladders, and mobile steel towers with catwalks are used to reach the fruit. Since the 

fruit do not ripen all at the same time, multiple harvests are made for the high value ‘Medjool’

dates. It is not economically feasible to have multiple harvests for ‘Deglet Noor’ dates and so 

they are harvested when the majority of the dates are ripe. Dates ripen from August 20 –

December 15th depending upon variety and climate and there are 6 to 8 pickings during that time 

Worker Activities for Olives in California:

Table 21. Typical Yearly Field Activities for Olives (Adapted from Olive Production 

Manual 2004, 2007. Univ California, Publications 3353 and 3505, EB0927).

Activity J

A

N

F

E

B

M

A

R

A

P

R

M

A

Y

J

U

N

E

J

U

L

Y

A

U

G

S

E

P

T

O

C

T

N

O

V

D

E

C

Scouting for pests X X X X X X X X X

Insect or Disease Pesticide 

sprays

X X X X X X

Weed control - herbicides X X X X X

Mowing X X X X X

Planting X X

Pruning X X X

Fertilizer and Micronutrients X X X

Irrigation X X X X X

Harvest X X X

Olive:

Cultural practices for olive oil production and table olives are the same, especially pruning, 

fertilization, irrigation, pest, and disease controls (Table 21). The main differences in worker 

activities for olives are in the use of different cultivars and harvesting. Scouting for pest 

problems occurs from January – September. Pesticides may be needed between March - August. 

Pruning is done May – July. Harvesting is from September - November.
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142

Starfruit:

Starfruit in Florida must be hand harvested to avoid bruising as soon as they mature. 

Usual color stage for harvesting is when 25 – 75 % of the fruit has turned yellow. 

Pollination of Tropical and Subtropical Fruits. (Adapted from Russell Goodman, 1994. 

Honeybee Pollination of Fruit Tree Crops. AG 20092).

Pollination is one of the most important factors in fruit production. Pollination is the 

means of transferring pollen from main part of the flower. Many types of commonly grown fruit 

require pollination in order to bear satisfactory marketable crops. Some fruit trees may carry

thousands of flowers, but unless there is adequate pollination, little if any fruit will be produced. 

Not all plants require pollination and fertilization, as some are able to produce fruit 

parthenocarpic; that is, the fruit will develop without fertilization of the flower and production of 

seed. Two types of pollination may occur: self - and cross-pollination. Some of the trees may be 

self-pollinated or require cross-pollination. Self-pollination refers to the transfer of pollen from 

the anthers to the stigma of flowers of the same variety. In most cases, a carrier is needed to 

transfer the pollen for maximum pollination. Trees that bear fruit through self-pollination are 

called "self-fruitful" as their own pollen is quite compatible. Cross-pollination refers to the 

transfer of pollen between trees of different varieties. A carrier or vector is always needed for 

this. Trees requiring cross-pollination cannot produce fruit from their own pollen as it is 

incompatible and fertilization will not result. These trees are called "self-sterile" or "selfunfruitful". Other compatible varieties that flower at the same time must be planted next to these 

trees to allow transfer of suitable pollen. The most important and efficient carrier of pollen from 

anther to stigma is the honeybee. Cool, dull, showery conditions will limit bee flights up to 

about 150 m from the hive. Therefore, colonies of bees should be located within the orchard to 

obtain best pollination. They should be evenly distributed over the whole area so that all trees 

are within 100 - 150 m of a colony. Honeybees, bumblebees and large flies are the major agents 

responsible for transferring pollen among plum cultivars. Pesticides should not be sprayed in the 

orchard during the bloom period. Many of the tropical fruits benefit from use of pollinators 

(Table 22). Examples of how the tropical fruit crops are pollinated is discussed below and 

includes cashew apple, date, feijoa, fig, and olive are examples of edible peel, while avocado is 

an example of an inedible peel tropical fruit. Specific pollination requirements for the tropical 

and subtropical fruit are as follows:

Avocado:

Insect pollination is required as the flower opens in two stages on consecutive days. During 

the female stage (stage 1), the stigma is receptive to pollination. On the second day, the male 

stage (stage 2) occurs and pollen is released but the stigma is no longer receptive. In type A 
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143

cultivars, stage 1 occurs in the morning of the first day and stage 2 in the afternoon of the 

second day. In type B cultivars, stage one occurs in the afternoon and stages two occurs next 

morning. Interplanting of the two types is necessary. Two to seven colonies per hectare are 

recommended. The higher stocking rates are required for the larger trees. Where high stocking 

rates are used, it is more likely that bees will move from tree to tree.

Cashew apple:

Cashew flowering is always preceded by new leaf and shoot growth (i.e., cashew flowers 

on the current season's shoot growth). Cashew trees commonly flower during the spring in south 

Florida. However, trees may flower after prolonged dry periods and in more tropical climates 

that are wet on and off throughout the year, flowering can occur at any time. Although the 

bisexual flowers are self fertile, they require cross-pollination. Cashew flowers appear to be both 

insect- and wind-pollinated; it is not known which pollination method is more important under 

south Florida conditions. Flowers open between 8:00 AM and 2:00 PM; cool temperatures may

delay flower opening. About 70% of the bisexual flowers fail to set fruit, resulting in only 1 to 6 

fruit per panicle. The overall fruit set of seedling trees generally ranges from 3 to 12%. 

However, cashew flowers can be hand pollinated to increase fruit set. The time from flowering 

to cashew nut maturity is about 50 to 60 days and it takes another 20 to 30 days for the cashew 

apple to mature depending upon ambient temperatures.

Date:

Dates are dioecious and have separate male and female plants. Pollen from the male 

(staminate) flowers must move to female (pistillate) flowers, which will produce the fruit. 

Pollination is by wind and some by insects. In California, many of the dates are hand pollinated 

to insure good fruit set in March and April. . 

Feijoa:

Cross-pollination has produced a marked improvement in fruit set and fruit size in many

varieties. Although birds may affect pollination as they feed on the edible petals, it is thought 

that bees also make a useful contribution towards pollination. 

Fig:

The ‘Sylmar’ type fig must be pollinated with pollen from the inedible Caprifigs. They

are pollinated by the hymenopterous fig wasp (Blastopha psenes) which overwinters in the 

caprifig fruit. It is a symphonic relationship between the fig and the wasp as they are dependent 

on each other. Recommend one caprifig, which yields 200 – 3000 wasps/ 18 sq ft. Three - five 

wasps are needed for each fig harvested. 
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144

Olive:

Olives have both perfect and imperfect flowers on the same tree. The olive can be selfpollinated or cross-pollinated. Wind is the principle means to cross-pollinate and insects are not 

present in significant numbers to promote pollination. To ensure pollination, pollinizer trees are 

spaced at 200 ft (61 m) in the orchard. 

Table 22. Tropical Fruit Crops - Edible Peel that Benefit from Pollination (Delaplane, 

K.S. and D.F. Mayer, 2000, Crop Pollination by Bees, Goodman, 1994 Honeybee 

Pollination of Fruit Tree Crops, Insect Pollination of Cultivated Crop Plants, McGregor, 

1979).

Commodity Pollinator Commercial 

Product

of Pollination

Pollinator

Impact *

Climate for 

Cultivation

Acerola Honey bees, 

Solitary bees

fruit 3

Durian Bats, birds 3 tropical

Feijoa Honey bees, 

Solitary bees, 

birds

fruit 3 tropical

Fig Fig wasps fruit 

(syconium)

2t subtropical

Guava Honey bees, 

Stingless bees, 

Bumblebees, 

Solitary bees 

fruit 2 (need 2 to 

3 hives per A 

and 26 - 43 

% of the 

yield is from 

honey bees)

tropical

Jujube Honey bees, 

Solitary bees, 

flies, beetles, 

wasps

fruit 2

Peach palm Weevils, thrips seed 1 tropical

Starfruit Honey bees, 

Stingless bees

fruit 3 tropical

Tamarind Honey bees fruit 1

* Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 = essential.
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145

In general, for tropical fruits where cross-pollination is required, the orchard layout 

should be carefully planned. Pollinizer varieties should be adjacent to each other and must flower 

at the same time if bees are to be effective in their pollinating role. The tropical and subtropical 

fruit crops that benefit from pollination are listed in Table 22. For effective cross-pollination, the 

best orchard layout as far as bee activity is concerned is to have pollinizer grafts in each tree. An 

alternative layout is to have every third tree in every third row a pollinizer variety. Planting 

alternate double rows of pollinizers is also common. With the tropical fruits pollination can fail 

and poor fruit set, low yields, or misshapen fruit are often caused by poor pollination during the 

period when trees are in bloom. Some of the common reasons for pollination problems can be 

the lack of a suitable variety for cross-pollination, and pollination failures occur when bloom 

periods of two varieties used for cross-pollination do not overlap, as well as poor climatic 

conditions during bloom that can also adversely affect pollination. 

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, JUICE 

PROCESSING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, 

AND PROCESSED FOOD ITEMS FOR THE LEAFY VEGETABLES:

Table 23 provides details on the flower timing, fruit maturity, and harvesting of the edible 

peel tropical fruits. Most flower in the spring and mature late fall through November. In the 

tropics some of the crops like jaboticaba and tamarind can flower more than once. Detailed 

discussions for cashew apple, date, noni, and olive are after Table 23. 

Table 23. Maturity and Harvesting of Tropical and Subtropical Fruit – Edible Peel:

Commodity Growing Season

Açaí Flowering occurs year-round. Fruits are produced year-round; ripe fruits are 

produced mostly in the dry season in July to December. Fruit production 

occurs in 4 years from seed.

Acerola The fruiting season varies with the weather. Flowering occurs in cycles;

approximately one month apart, begins in March, and extends into November 

or later. Flowering depends on rainfall and temperature patterns. Fruits ripen 

in 3 to 4 weeks from flower set.

African plum Flowering occurs from August through November; fruiting occurs January to 

April.

Agritos Flowers bloom from February through April; fruit immediately follows in 

summer.

Almondette Flowering occurs from January to March and harvesting occurs April to June. 

After harvesting fruits are dried in the sun. 

Ambarella The tree flowers March to May in Florida. Flowering occurs continuously in 

the humid tropics. In other areas, flowering occurs during the dry season. In 

subtropical areas, flowering occurs in the spring. Dwarf varieties produce 
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Commodity Growing Season

flowers year-round. In Hawaii, fruit ripens from November to April. Fruit 

ripens from May to July in Tahiti. In Florida, a single tree provides a steady 

supply from fall to midwinter. In the humid tropics, the tree produces fruit 

continuously. Fruit matures in 6 to 8 months. The tree bears fruit in 4 years 

from seed.

Appleberry Flowers are produced in spring and summer and may persist as the first fruit 

develops. Oblong berries are formed in the summer. Yellow fruit falls to the 

ground when ripe.

Arazá Plants growing in well-fertilized soils can flower and fruit throughout the 

year. The species is harvested several times a year. Fruits are collected when 

they start to turn yellow and are harvested once a week. Precipitation serves 

to promote the phenoloical processes.

Arbutus berry Flowering occurs from October to December; in some areas, flowering occurs 

from winter to early spring. Fruits mature from fall to early winter. Fruits 

take 12 months to ripen. Flowers appear at the same time the previous-year’s 

fruit are ripening. When fully ripe, the fruit fall from the tree around 

November to December. Harvested by hand.

Babaco Flowers form during the growth phase of the tree on the newly developing 

trunk. Immediately following flowering, fruits set and grow. Fruit maturity is 

reached from October to November. Ripening occurs from the lower, heavier 

fruits to those higher up on the trunk.

Bacaba palm Flowering occurs from June to August; fruit ripens 6 to 8 months later. The 

tree can produce fruit out of season. Fruit are produced when trees reach a 

height of 3 to 4 meters (10 to 13 feet) and an age of 6 years.

Bayberry, Red Flowers occur during the spring; distal flowers open first and the flowering 

period occurs for 30 to 50 days; fruit ripens from mid-June to early July. 

Fruit mature in 60 to 70 days.

Bignay In Indonesia, the trees flower in September and October and the fruits mature 

in February and March. Fruiting season is July to September in North 

Vietnam and the Philippines and late summer through fall and winter in 

Florida; trees bear fruit in 4 to 5 years from seed and 2 to 3 years from 

cuttings.

Bilimbi In India and Florida, the tree begins to flower in February, then bloom and 

fruit continuously until December ; fruit reach maturity 50 to 60 days from 

anthesis. 

Borojó The fruit is a large globose, green berry that is 8 - 13 cm in diameter when 

mature. Fruit development takes 8 - 12 months with fruit maturation during 

two periods in April - June and October - December The fruit pulp is white 

and hard, becoming fleshy brown as it ripens. The fruit has around 90 to 600 

seeds, and it is consideredmature ripe when it falls to the floor. The Borojo 

fruit weights an average of 740 g

Breadnut In some areas, flowering occurs intermittently all year. In other locations, 

flowering occurs from January to June. Fruit ripening occurs from April to 
147

147

Commodity Growing Season

September. In southeastern Mexico, the plant blooms from April to July and 

fruits from June to October. There are two to three periods of bloom and 

fruiting per year in Florida. Fruit production occurs in 5 to 6 years from seed.

Cabeluda Fruiting occurs in 2 to 3 years from seedlings.

Cajou, fruit Flowering occurs in December in Brazil; in other areas, flowering occurs 

during the start of the rainy season from November to February; fruiting 

occurs December to April.

Cambucá In Rio de Janeiro, flowering occurs from late October to December. Fruit 

ripening happens between December and February. During the last stage of 

ripening, the fruits fall to the ground, bruising the skin. During rainy years, 

an additional winter crop occurs between August and September.

Carandas plum Flowers March to August. Fruit matures in 60 days. In southern Africa, 

flowering occurs from September to December and fruiting occurs from 

November to January.

Carob Flowering occurs from August to October in some areas and late fall to early

winter in other areas. The pods are harvested before winter rains. Fruit 

production is 10 to 12 years from seeding and 5 to 6 years from grafting. 

Bloom to maturity is in 6 to 8 months.

Cashew apple Flowers are borne at the beginning of the dry season. Flowering may occur 

over several weeks. Fruits are borne singly or in small clusters, and mature 

during the dry season, in approximately 60 to 90 days. The flowering stage to 

the ripe fruit stage requires about 3 months. The cashew apple and nut 

abscise from the tree naturally when ripe. Mature fruit falls to the ground and 

the cashew apple dries away. Due to high labor requirements in commercial 

nut plantations, it is most practical to twist off the nut and leave the apple on 

the ground for animal grazing. In wet weather, the fruit are manually

gathered each day and dried for 1 to 3 days. Cashew apples are highly 

perishable and require frequent harvesting. Cashew apples harvested from the 

ground should be consumed, refrigerated or processed immediately. Once the 

cashew apple is ripe, store it in a polyethylene storage bag in the refrigerator.

Ceylon iron 

wood

Flowering occurs from December to February.

Ceylon olive Principle season is May to June.

Cherry-of-theRio-GrandeFlowering occurs March to April in Florida. The flowering season may last 

for several months, occasionally throughout the first part of May. Fruit ripens 

on the bush 3 weeks after the blossom. Fruiting season is usually April 

through June. Fruit matures in 60 days.

Chinese olive, 

black

Flowering occurs in April to May; fruiting occurs May to November. In 

Vietnam, fruiting occurs October to December.

Chinese olive, 

white

Flowering in Thailand occurs from March to August and fruits mature from 

June to December; elsewhere the flowering period is from January to May

and the fruiting time is from April to October.

Chirauli-nut Flowers occur February to March; fruiting occurs May to June. In India, the 
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148

Commodity Growing Season

flowers appear in January to March. The fruits ripen and the leaves are shed 

in April to May. New leaves appear in June.

Ciruela verde Trees flower and fruit throughout most of the year; the tree may produce 

several crops of fruit a year.

Cocoplum Flowers and produces fruit throughout the year. Flowers in two or more flush

a year.

Date In Egypt, dates flower in February and March, ripening occurs in August and 

September. Commercial harvest of the earliest varieties begins in August in 

the northern hemisphere, with the late varieties harvested in November. It

takes 6 months for the fruit to ripen from flowering. Trees may bear for a 

century or more. In California, ripening of varieties is classified as early, 

mid-season, and late. California growing areas are for the Coachella Valley, 

Imperial Valley, and Yuma while Arizona area is the Salt River Valley and 

usually ripens 2 – 3 weeks earlier than CA. Early varieties ripen August 15 

and lasts 4- 6 weeks; midseason varieties begin September 1 and lasts for 10 

weeks; and late varieties ripen around September 15 and last 8 – 12 weeks.

Davidson’s 

plum

Flowers from February to July and produces fruit from March to June; can 

flower throughout the year.

Desert date Flowers January to February in Africa, however flowering periods are 

variable. Fruit develop and ripen over 190 to 250 days. In Senegal, fruit 

reach maturity in the dry season.

Doum palm 

coconut

Palms first fruit at 6 to 8 years of age. Fruit ripens in 6 to 8 months and 

remains on the plant until the next flowering season.

False 

sandalwood

Fruit production occurs in 3 to 4 years from seed. Flowering and fruit 

ripening occurs throughout the year. Fruit matures in 50 to 60 days. 

Flowering and fruiting periods do not seem to be governed by climatic 

regimes.

Feijoa Flowering occurs from April to May. Fruit ripens from late summer 

throughout autumn (March to June) and falls when it is mature. Fruit matures 

in 150 to 180 days. The total sugar level remains low until 90 to 100 days 

after flowering but then increases rapidly during the last 30 days of fruit 

development. The New Zealand crop is available from spring to early 

summer. Californian feijoas are available in the autumn months. In humid, 

high altitude, regions above 1,600 meters (5,249 feet) near the equator such as 

Colombia, feijoas flower and fruit twice in one year. Fruit production occurs 

in 3 to 5 years from seed and 2 to 3 years from vegetative propagation.

Fig Fruit production occurs in 3 to 4 years from seed and 1 to 2 years from 

vegetative propagation. Most trees produce 2 to 3 crops of fruit per year. The 

first crop matures in early summer. The second or main crop begins to mature 

in mid to late summer. In Hawaii, with proper irrigation and elevations lower 

than 600 feet (183 meters), fruit forms continuously throughout the year. At 

elevations above 900 feet (274 meters), the tree produces one or two crops per 

year. At mid-elevations of 600 to 900 feet (183 to 274 meters), the tree will 
149

149

Commodity Growing Season

produce two or more crops per year. Pruning also enables the fruit to be 

harvested more easily. Fruit for the fresh market is handpicked at a stage of 

maturity where the fruit has maximum exterior color but retains firmness. 

Figs grown for drying are allowed to fully mature and partially dehydrate on 

the tree, eventually dropping to the ground. When using a mechanical 

harvester, the fruit is left under the tree to dry further and mechanically swept 

into windrows where drying continues. The windrows are picked up by the 

harvester.

Fragrant 

Manjack

Flowering occurs from February to May. Fruit ripen from June to August in 

north India and before May in southern India.

Gooseberry, 

Abyssinian

The main flowering season is September to January; scattered blooming takes 

place from April to June.

Gooseberry, 

Ceylon

Fruit matures in May to June and October to November in Florida and from 

winter to spring in Israel. Multiple crops of fruit may be produced per year. 

Fruit is produced in 3 to 4 years from seed.

Gooseberry, 

Indian

In northern India, flowering takes place from March to May. In Madras, the 

tree blooms in June to July and again in February and March. Fruit matures 

in 120 days and in some areas, fruit maturation occurs from November to 

January. In Florida, the main crop matures during the winter and early spring. 

Some fruit develop from late summer blooms that mature in the following 

summer and autumn. In southern India, fruit are produced throughout the 

year. Fully mature tree produces 100 to 300 kg fruits/tree or fruit yield of 15 

– 20 tonnes/ha.

Gooseberry, 

Otaheite

Flowering occurs February to April in Florida. In Southern India, the first 

crop occurs April to May and the second crop occurs August to September. 

In other areas, the crop occurs in January. Scattered flowering and fruiting 

occurs during other times of the year. Fruit matures in 90 to 100 days. Fruit 

is produced from seed in 4 years.

Governor’s 

plum (includes 

Plum-ofMartinique, 

Rukam, and 

Indian plum)

Flacourtia indica is a deciduous tree that sheds its leaves just before 

flowering. Flowering occurs April to May in Florida. The fruit matures in 60 

to 90 days. In India, flowers appear from December to April together with the 

new leaves. Fruit in India ripen from March to July, 5 to 8 months later. In 

Africa, fruit ripening occurs between December and July. Flacourtia inermis 

flowering occurs from May to June in Florida. In other areas, flowering 

occurs several times per year. Fruit matures in 60 days. Flacourtia rukam

flowering occurs from May to June in Florida, April to May in China, and 

June to August in Java. Flowering can occur during other times of the year. 

Fruiting occurs June to October in China. Fruit matures in 60 to 90 days. 

Flacourtia jangomas flowering occurs May to June in Florida and April to 

May in India and China. Fruiting occurs in May to October in China. Fruit 

matures in 60 to 90 days.

Grumichama Flowering occurs April to May in Florida. In Hawaii, the bloom to fruiting 

period lasts from July to December, with the main crop in the fall. Trees in 
150

150

Commodity Growing Season

Brazil vary considerably in flowering and fruiting times and the season extend

from November to February. Fruit matures in 30 to 40 days. The harvest 

season is short because fruits ripen over a 2-week period. The fruit is 

delicate, so fruit must be handled carefully.

Guabiroba The plant flowers from early summer to November, followed by a long 

fruiting season that lasts up to six months.

Guava Flowering and fruiting vary with weather conditions and cultural practices. 

Flowering usually takes place on new growth stimulated by pruning or leaf 

loss. Flowering occurs from April to May and September to October in 

Florida. In India, flowering occurs 2 to 3 times per year. In tropical areas, 

fruit are produced throughout the year in varying amounts; in subtropical 

areas, fruit mature from mid-summer until mid-winter. A small amount of 

fruit is produced from April to May and a large amount is produced in 

September to November in Hawaii. Two crops per year are produced in 

Puerto Rico, one in the late summer and early fall and another in late winter to 

early spring. In Northern India, fruiting occurs mid-winter. Fruit mature in 

90 to 150 days. Fruit production occurs in 4 to 5 years from seed and 2 to 3 

years from vegetative propagation. Fruits may be round, ovate, or pearshaped, 3 to 10 cm in diameter and weigh 50 – 500 g. Two major types of 

guava are the pink-fleshed, sour type, which are processed into beverages, and 

the white-fleshed, sweet, desert type which eaten fresh or also processed into 

beverages. Harvesting depends on skin color, the variety, and the stage at 

which the fruit is to be eaten. When eaten green, fruit is harvested at the 

mature firm stage without signs of ripening. If eaten when soft and ripe, fruit 

is harvested when showing signs of color change and softening. Dessert type 

fruit is harvested manually at the mature green (half-ripe stage), graded and 

packed. Processing type fruit is harvested using a machine at the firm yellow 

to mature green (half-ripe) stage. Fruit for the fresh fruit market is sometimes 

covered with plastic or paper. Hydrocooling is used to cool fruit to 10 ° C (50 

°F). Mature green and partially ripe fruit can be held for 2 to 3 weeks at 8 to 

10 °C (46 to 50 °F) and ripe fruit can be held for one week at 5 to 8 °C (41 to 

46 °F).

Guava berry The plant flowers from May to June in Florida. Fruit matures in 60 days. 

Fruit production occurs in 6 to 8 years from seed.

Guava, Cattley

(includes Purple 

strawberry

guava, Yellow 

strawberry

guava, and

Strawberry

guava)

Flowering occurs several times per year in Florida. In some areas including 

India, there may be two crops per year (July to August and January to 

February). On the California coast, fruit ripens from August to March. 

Inland California, fruit ripens October to December. In Florida, fruit ripens 

August to October. Fruit matures in 60 to 90 days. Fruit production occurs in 

2 to 3 years from seed.

Guava, Costa Flowering takes place from March to April and September to October in 
151

151

Commodity Growing Season

Rican Florida. Fruit matures in approximately 90 days. Fruit production occurs in 4 

to 5 years from seed.

Guava, Para Flowering occurs from October to December and fruit ripens in the spring.

Illawarra plum Fruits ripen from March to July.

Imbé Flowering occurs February to April and August to September in Florida. 

Fruit matures in 180 to 200 days. Fruit production occurs in 4 to 6 years from 

seed and 2 to 3 years from grafts.

Imbu Flowering occurs April to May in Florida and fruit ripens in January and 

February.

Jaboticaba There are several cycles of flowers and fruit per year in the tropics. 

Approximately 2 to 3 crops are produced in the subtropics. Trees in Southern 

Florida produce two crops per year. The major flowering peak in Brazil 

occurs in the spring (August to September) following the first rainfall. Trees 

do not flower as abundantly as in the areas where the winter is cold and dry. 

Flowering can be encouraged with irrigation but flower buds must already be 

developed. Heavy irrigation in the dry season can produce several crops per 

year. Flower development takes 40 days. Solitary trees do not produce as 

much as trees planted in clumps or orchards. Fruit occur through the summer 

months and take five to seven weeks to mature from flowering. Fruit 

production occurs in 6 to 10 years from seed. Grafted trees fruit in 7 years.

Jamaica cherry Flowers are initiated by the growing shoot, along with the subtending leaf. 

The leaf and flower develop concurrently, with the fruit maturing shortly

before the leaf falls. Fruit are borne nearly year-round in many locations. In 

Florida and Sao Paulo, Brazil, flowering and fruiting are interrupted during 

the four coolest months. Fruit ripen in 6 to 8 weeks from anthesis.

Jambolan Flowering occurs March to April in Florida, July and August in Java, May to 

August in Sri Lanka, and February and March in India. Flowering can occur 

during other seasons. Fruit matures in 90 days. Fruit is in season in April in 

the Marquesas, mid-May to mid-June in the Philippines, late summer to fall in 

Hawaii, September and October in Java, November and December in Sri 

Lanka, and through late May, June and July in India and Florida. Small 

second crops occur in October. Fruit production occurs 5 to 10 years from 

seed and 4 to 7 years from grafting. Average yields from a fully-grown tree 

are 60 – 70 kg per year. In India, fruits are harvested several times during the 

season by hand as ripening occurs. Fruits do not travel well.

Jelly palm Flowers bloom in the spring. Fruit ripens in summer.

Jujube, Chinese Flowers are produced during late spring and early summer. Fruit require 2 to 

5 months to mature. Trees fruit in 3 to 4 years from seed.

Jujube, Indian Flowering occurs July to September in Florida and autumn in other areas. In 

Southeast Asia, flowering and shoot growth occur during the wet season. 

Fruit matures in 108 to 180 days. In India, some fruits ripen as early as 

October and others ripen from mid-February or mid-March to the end of 

April. In some areas, there are 2 crops a year, with the main crop occurring in 
152

152

Commodity Growing Season

early spring and the second during the fall. Seedlings bear fruit in the third or 

fourth year. Harvesting is accomplished by manually shaking or beating the 

branches. Fruit are stored in net bags at 25 to 35 °C (77 to 95 °F) for 4 to 15 

days or at 10 °C (50 °F) for 28 to 42 days. Fruit stands handling, shipping, 

and marketing well.

Kaffir-plum Flowering occurs throughout the summer (November to February). Fruits 

ripen in autumn.

Kakadu plum Flowering occurs from September to December (spring to summer). There is 

a short annual harvest period in the Northern Territory beginning in March.

Kapundung Fruit are harvested August to September in Malaysia.

Karanda Blooms and fruits off and on throughout the year. Flowers are produced from 

early spring through late fall. The purplish to black fruits are harvested from 

mid-May to mid-July. The main ripening season is August and September. 

The calyx remains attached to the plant when the fruit is picked, leaving a 

gummy aperture at the base.

Kwai muk Flowering occurs late spring and early summer; in Florida, flowering occurs 

May to July. Fruit ripens from August to October in Florida. Fruit is best 

harvested when it is completely ripe.

Lemon aspen Flowering occurs from summer to early autumn. Fruit should be harvested 

when pale yellow and placed directly into a refrigerator. Fruit should be 

frozen within 12 to 24 hours of harvest and can be stored at -20 °C (-4 °F) for 

up to 24 months.

Mangaba Approximately 80% of fruit production takes place during the first half of the 

year; 55% of production occurs between January and March. Lower 

production occurs from August to November. The flowering period is 90 to 

120 days. Fruit ripens in 112 days. Fruit production takes place 5 to 6 years 

after planting. Currently, fruit are collected from the wild and not cultivated. 

Fruit is highly perishable and should be harvested at the half-ripe stage when 

green. Fruit should be packed into plastic boxes directly after harvest and 

shipped.

Marian plum In Thailand, flowering occurs from November to December and in Indonesia, 

flowering occurs from June to November. Fruiting takes place from April to 

May in Thailand and from March to June in Indonesia. Fruit matures in 

approximately 180 days. Trees produce fruit from grafts in 2 to 5 years and 

from seedlings in 6 to 8 years. 

Mombin, 

Malayan

Flowering occurs March to April, and fruiting occurs June to September.

Mombin, purple Flowering and fruiting time varies according to climate, but mainly occurs 

during the dry season. In areas with regular precipitation, flowering occurs 

year round. Flowering occurs from March to April in Florida. Red cultivars 

flower and fruit year round in Jamaica and the largest crop occurs in July and 

August. Yellow cultivars fruit from September to November. In the 

Bahamas, fruiting of the red variety occurs from May to June and ripening of 
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the yellow fruit occurs from August to early October. Dry-season fruit are 

produced at the end of the dry season in February to May. Wet-season fruit 

are produced during the last part of the rainy season in September to 

December. Fruit matures in approximately 120 days. Fruit production occurs 

in 4 to 5 years from seed and 2 to 3 years from cuttings. Trees should be 

pruned to 2 meters (7 feet) tall. Fruit are harvested by shaking the branches 

with poles and gathering the fruit from the ground. The skin of the fruit is 

easily damaged. Fruit can be stored at 15 °C (59 °F) for a maximum of 10 

days.

Mombin, yellow New vegetative growth occurs following rain. Flowers emerge after leaves. 

Flowering occurs from March to April in Florida, November to December and 

March in Costa Rica and April to June in Jamaica. In areas northeast of 

Brazil, flowering occurs during the dry season in August and September. In 

many areas, fruit ripen during the rainy season in January and February. Fruit 

ripen in August and December to January in Costa Rica, July and August in 

Jamaica, July to October in Mexico, and August to November in Florida. 

Fruit matures in 3 to 4 months. Fruit production occurs in 4 to 6 years from 

seed and 2 to 3 years from cuttings. Due to limited cultivars and the height of 

the tree, there is little commercial production. Most fruit is collected from 

wild plants. Fruit should be harvested after the start of chlorophyll 

breakdown when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 

pound) containers to stores. Storage life at 23 to 25 °C (73 to 77 °F) is 4 days 

for light-green fruit and less than 2 days for ripe fruit. When stored in a 

refrigerator at 9 to 10 °C (48 to 50 °F), storage life is 10 days.

Monkeyfruit Trees flower in April at the end of the dry season in Nepal, and in India, 

flowering occurs from January to February and again from October to 

November. Ripened fruits are collected from the end of June to early August 

in Nepal and fruit mature 4 months later in India.

Monos plum There are usually two crops of fruit per year in Florida. Fruit production 

occurs 3 to 5 years from seed.

Mountain 

cherry

The tree can flower from December to July, but mostly flowers from April to 

July. In some areas, flowering occurs March to October, with a peak in May. 

Fruits mature from June to January.

Nance Flowering occurs over a long period. The tree flowers from November to 

July in Mexico and in Puerto Rico, the tree blooms and fruits continuously

from spring to fall. Fruit are marketed from June to October in Mexico and 

December to April in Brazil. Fruit takes 130 to 135 days to reach maturity. 

Trees produce fruit in three to four years from seed. Fruit are harvested by 

local residents and are either consumed or sold to local markets. Fruit are 

harvested when fully mature; fruit are very perishable, but can be stored for 7 

months if submerged in water.

Natal plum Flowering and fruiting occurs all year. In Florida, flowering peaks from May

to September. Vegetative growth is followed by flowering and thorn 
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formation. Fruit matures in 60 days. Fruiting occurs in 4 to 5 years from seed 

and 2 to 3 years from vegetative propagation.

Noni Flowering and fruiting occurs throughout the year. Flowers are produced 

over a span of several weeks, as fruit expand in size. Fruit mature during the 

summer in Brazil. In Hawaii, noni fruits are harvested year round, although 

there are seasonal trends in the amount of flowering and fruit production that 

may be affected or modified by the weather and by fertilizer and irrigation. 

Fruit production may diminish somewhat during the winter months in Hawaii. 

A given noni field is usually harvested from 2-3 times per month. Under 

favorable growing conditions, noni plants may begin to produce small flowers 

and fruits about 9 months to 1 year of age. Trees begin to flower and 

produce fruit in the first year after transplanting. Fruit are harvested 

throughout the year, once per week. Fruit can be harvested during any stage 

of development. Fruit are harvested at the ‘hard white’ stage (almost all the 

green color has turned whitish yellow but before the fruit turns soft and falls 

from the tree) for juice. Handling and processing of the fruit differs 

depending on the type of product that will be produced. The number of noni 

farms has increased worldwide since the early 1990s to meet market demand 

for products derived from the tree. Fruit is cultivated in domestic and 

commercial orchards in Brazil In Hawaii expected yield projections with 290 

plants per acre would be for the first year 2 lbs fruit per plant per month (24 

lbs per plant per year), year 2 would be 4 lbs fruit per plant per month (48 lbs 

per plant per year), year 3 would be 8 lbs fruit per plant per month (96 lbs per 

plant), and year 5 would be 20 lbs fruit per plant per month (240 lbs per 

plant). In year 5, a grower can expect to harvest approximately 69,600 lbs of 

fruit per year per acre, yielding about 35,000 lbs of juice (at an extraction 

efficiency of approximately 50% by weight). The juice weighs about 9 

pounds per gallon, so an acre of well-managed noni can produce 

approximately 3,800 gallons of juice per year. For mature trees or farms older 

than 5 years, yields of up to 500 lbs of noni fruit per plant per year may be 

realized. However, many factors can impinge on these numbers. Since most 

farmers do not realize the attainable yields due to pest and diseases or poor 

agronomic practices. On average, one might expect the average farmer to 

realize yields significantly less than 50,000 pounds of fruit per acre per year.

Olive Flowering takes place from April to May. Blooming occurs for a period of 10 

to 14 days. Less than 5% of the flowers set fruit. Fruit growth is long and 

lasts about 6 to 7 months. Flowering occurs 10 years from seed and 4 to 6 

years from vegetative propagation. Winter chilling is required for 

reproductive budburst. Olive trees have strong alternate bearing habits. 

Heavy flowering and high yield in one year is followed by low yield the 

following year. Pruning can aid this problem. There is a range of time during 

which the fruit may be harvested. This depends on whether the fruit will be 

used for table or oil. Fruit are mostly mechanically harvested. Beating the 
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branches with poles and collecting the olives on tarps, large combs and hand 

picking are other harvest methods. Processing occurs directly after 

harvesting. The increased interest in olive oil consumption is causing an 

increase in planting of olive orchards in new and traditional growing areas.

Papaya, 

Mountain

Fruit is produced year-round, but has seasonal fluctuations. Main production 

occurs from August to March in Chile. Fruit production occurs in 2 years 

from seed. One tree may produce 50 to 60 fruit per season. Due to the high 

content of papain in the green fruit, people who harvest and handle the fruit 

must wear protective gloves to prevent wounds around the fingernails.

Patauá Fruit ripen from April to November. The plant takes 10 to 15 years to fruit 

from seed.

Peach palm, 

fruit

Fruit ripen from April to November. The plant takes 10 to 15 years to fruit 

from seed. Flowering occurs year-round in many areas. In areas where the 

dry season is less pronounced, two flowering periods occur and fruiting 

occurs every six months. The fruiting season extends over a 2 to 4 month 

period. In central Brazilian Amazonia, the main flowering season occurs 

from the mid-dry season in August and September, to the beginning of the 

rainy season in November. In Costa Rica, the main flowering season occurs 

from May to July. In Brazil, fruit ripen from late December to late March and 

in Costa Rica, fruit ripen from August to October. Fruit production occurs in 

3 to 4 years from seed. Because inflorescences develop in sequence on the 

stem, all bunches cannot be harvested at the same time. Fruit is harvested 

when the exocarp has 50% of its final color and the seed is mature. On 

spineless plants, fruit are collected by climbing the stem and lowering the fruit 

bunches to the ground with a rope or dropping them into a net. On spineproducing trees, poles with hooks or curved knives are used to cut the fruit 

bunch. Currently, the plant is under-utilized for its fruit.

Persimmon, 

black

Flowering occurs from February to June. Fruits mature in August and 

September. Seedlings flower within five to six years.

Persimmon, 

Japanese

Flowering occurs March to April in Florida and mid-April in Japan. Fruit 

matures in approximately 200 days. Harvesting should occur when fruit are 

fully mature. Maturity is determined by measuring blossom end color with a 

color chart and measuring sugar content with a hand refractometer. Nonastringent fruit have a shelf life of 10 to 14 days. With cold storage 

temperatures between -1.0 to 1.0 °C (30 to 34 °F), fruit can be stored for two

to four months. Astringent-type fruit are treated with carbon dioxide and/or 

ethanol after harvest. Gibberellic acid spray can be applied to the growing 

fruit to delay the maturation process and increase shelf life. Wrapping fruit 

with polyethylene film also prolongs fruit storage. With this method, fruit can 

be stored for more than 3 months in the refrigerator after harvest.

Pitomba Flowering occurs April to May in Florida and April to June elsewhere. Fruit 

matures in 30 to 60 days (May to July). Fruit ripen in November and 

December in Brazil. Sometimes there is a light fall crop. Trees bear fruit 
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Commodity Growing Season

after reaching approximately 1.1 meter (3.5 feet) high. 

Pomerac Main flowering occurs from May to June in Florida and Java, August to 

November in the South Pacific, May to February in Fiji, February and June to 

October in Vanuatu, March to April in Hawaii, and November to December 

and April to May. In Puerto Rico, flowering occurs during the spring, 

summer and fall. Flowering takes place in 40 to 60 days. Fruit matures in 30 

to 60 days. Fruit ripening occurs from August to September in Java, May to 

July and November to December in India, November to February in the South 

Pacific, June to December in Hawaii, January to February and June to 

December in Pohnpei, and September to May in Vanuatu. In Kingston, 

Jamaica, fruit ripening is completed during the first week of June. Fruit 

production occurs in 5 to 6 years from seed and 3 to 4 years from vegetative 

propagation. Fruit should be handpicked from the tree as soon as full color is 

reached. Fruit do not store well.

Rambai Flowering occurs May to July. Fruiting occurs July to October.

Rose Apple Trees bloom and fruit sporadically almost all year in Jamaica and Puerto 

Rico; fruiting occurs less during the summer. In the Bahamas and Florida, the 

main season is May to July. In southern India, blooming occurs in January 

and ripening occurs in March to April. In the Circars, ripening occurs in 

April and May. In central India, flowering occurs February to April and 

ripening occurs June to July. There are also varieties that fruit in February

and March. Fruiting occurs in 4 years from seed.

Rumberry Harvests are seasonal and occur once per year, in synchrony with the annual 

cycle of precipitation. Plants flower at the end of the dry season and fruit at 

the peak of the rainy season.

Sea grape Flowering takes place throughout the year, but most commonly from January

to August. Ripening occurs from March to October. Fruit develop and ripen 

in 2 months. Fruit is produced in 4 to 8 years from seed and 2 to 3 years from 

cuttings. Pruning and training should be done during the first ten years. A 

complete fertilizer should be applied 2 to 3 times per year. Currently, the fruit 

is not grown commercially. It is harvested from the wild. Fruit are picked 

individually, since ripening is not simultaneous in clusters.

Sentul Flowering occurs from April to May in Florida. In other areas, flowering 

occurs for a period of 3 months, following leaf shed. Flowers open from 6 to 

8 p.m. Fruit maturation occurs in approximately 120 days to 6 months. Fruit 

ripens from August to September in Florida, June to July in the Malayan 

Peninsula, and July to October in the Philippines. Asexually propagated trees 

bear fruit 3 to 5 years after planting. Good fruit are cultivated by regulating 

fruit load and wrapping young fruit. Fruit are harvested when ripe or when 

the skin turns yellow. Harvesting is accomplished by knocking the fruit down 

with a long bamboo pole into a net and transferring the fruit into a basket. 

The storage life is 3 weeks at 8 °C (46 °F) and a humidity of 90%.

Sete-capotes Fruiting occurs in 3 to 4 years from seed.
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Silver aspen Flowering occurs during autumn.

Starfruit In India, the fruit is available in September and October and again in 

December and January. In Malaya, fruits are produced all year. In Florida, 

scattered fruits are found throughout the year, but the main crop matures from 

late summer to early winter. Some trees have fruited heavily in November 

and December and again in March and April. Weather conditions account for 

variability. In many areas, trees have several cycles of flowers and fruit 

during the year. Fruit take twelve to sixteen weeks to develop fully from 

flowering. Fruits fall to the ground when ripe. For marketing and shipping, 

fruits are handpicked while pale-green with a touch of yellow. Fruits bruise 

easily. Yields 50 – 100 kg/tree.

Surinam Cherry In Florida and the Bahamas, flowering mainly occurs from March to May; 

occasional blooming occurs during other times of the year. In Brazil, 

flowering occurs in September and December. Flowers are borne on the 

previous season’s growth or the basal part of the current season’s shoots. 

Flowering lasts 6 to 8 weeks. In Florida and the Bahamas, fruit is harvested 

from March and April to May and June and again in September through 

November. In California, harvesting occurs late summer. In Brazil, fruit is 

harvested in October and again in January. In Israel, harvesting occurs in 

May. In many parts of Hawaii, fruiting occurs year-round. In many areas, 

there are two fruit crops per year; some trees produce multiple crops per year. 

Fruit matures in 3 weeks to 50 days. Flowering and fruiting begins 2 to 6 

years after planting. For ornamental purposes, trees are pruned into square 

hedges. For fresh consumption, fruit should be harvested and immediately

packaged when fully ripe. Following harvesting, fruit should be chilled 

immediately. For jelly manufacturing, fruit are harvested when orange or 

orange-red in color. Fruit is easily damaged and the postharvest shelf life is 

short, while refrigeration, shelf life is 14 days. Fruit has commercial potential 

as a processed fruit.

Tamarind Flowering can occur several times per year in some tropical locations. 

Flowering occurs from May to June in Florida, September to October in 

Brazil, summer in Central America and the West Indies and spring to summer 

in other locations. Two flowering periods occur in India and Sri Lanka. Fruit 

development occurs in the rainy season in many locations. Fruiting occurs in 

summer in Brazil, late spring to summer in California, late summer to fall in 

Hawaii, and April to June in Central America, Florida, and the West Indies. 

Fruit matures in 6 to 10 months. Fruit production occurs in 7 to 10 years from 

seed and 3 to 4 years from vegetative propagation. Trees can produce fruit for 

up to 200 years. Fruit are hand-harvested when fully mature and the moisture 

content is reduced to approximately 20 percent. Fruit maturity is determined 

by tap In eastern India, pulp is covered with salt, rolled into balls, exposed to 

dew, and stored in jars. In Java, the salted pulp is rolled into balls, steamed, 

and sun dried, and exposed to dew for a week before packing in stone jars. 
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Ping the fruit and listening for a hollow, loose sound. Fruit mature at 

different times on the same tree, therefore selective harvesting must be done. 

In some countries, fruit are harvested at a green stage (flavoring), and a ripe 

stage (fresh consumption and processing). Unharvested fruit fall from the tree 

a year after flowering. There are a number of different processing techniques 

involved with the tamarind. Fresh fruit can be dried using dehydrators or the 

sun. Shells, fibers, and seeds are removed and the pulp is pressed and 

preserved in large masses. In some countries, tamarind is processed for 

shipment to large-scale processors by layering the pulp with sugar and 

covering it with boiling sugar syrup. There are also mechanical methods of 

extracting pulp, including a tamarind dehuller. Pulp is most often stored by

mixing with salt and storing in transparent containers. Pulp can be stored in a 

cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few days in a 

refrigerator or freezer or packed in high-density polyethylene bags in a dry 

place below 10 °C (50 °F) for 4 to 6 months. Tamarind production is 

expanding. Grows wild and is widely cultivated around the world, most 

notably in India, Puerto Rico, and Thailand.

Uvalha Flowering occurs from March to May and fruit are harvested from May to 

July in Florida. Fruit matures in 60 days. Fruit production occurs in 3 to 4 

years from seed. Fruit should be harvested when ripe. Fruit is processed 

commercially by small growers in rural areas in Brazil.

Water apple Main flowering occurs May to July in Florida and can occur during other 

seasons. In Indonesia, flowering occurs in July and September. Flowering 

usually occurs during the early or late portion of the dry season. Fruit matures 

in 30 to 40 days. In Malaya, the two main crops are in the spring and the fall. 

In Indonesia, ripening occurs in August and November. Fruit production 

occurs in 7 to 8 years from seed and 3 to 4 years from layers. Due to the thin 

skin, fruit are delicate and must be picked by hand twice per week. Shelf life 

is only a few days.

Water berry Flowering time varies and occurs in June, September to October, and August

to November, or August to January. Fruiting varies and can occur in August, 

October, and December. Fruiting can occur while the tree is still flowering.

Water pear In areas with two rainy seasons, flowering occurs twice, once during the short 

dry season and once at the end of the long rains. In areas with one rainy

season, flowering occurs once, at the end of the dry season and extending into 

the rainy season. In some areas, flowering occurs September to December. 

Fruit ripen from February to May in some locations and October to June in 

other locations. Fruit should be harvested by shaking the branches with 

hooks. 

Wax jambu Main flowering occurs from April to June in Florida and Java, and March to 

April in India; flowering can occur during other seasons. A dry season is 

required for flowering. Fruit are harvested from May to July in Hawaii, 

March to May in Sri Lanka, May to June in India, and June to August in Java. 
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Production systems in Taiwan allow for fruit to be harvested during different 

times of the year. With the regular system, fruit are harvested from May to 

July; simple flower forcing enables fruit to be harvested February to July; 

improved flower forcing allows fruit to be harvested December to July; the 

bald cut system and the bald cut plus shading system enables fruit to be 

harvested from December to February. Fruit are harvested 1 to 3 times per 

year. Fruit matures in 30 to 40 days. Fruit production occurs in 5 to 6 years 

from seed. The thin skin is delicate and easily damaged, so proper harvesting 

and handling must be practiced. Fruit should be harvested 2 to 3 times per 

week when the fruit is full of color and firm. Fruit are sorted for size and 

shape before being packed in single layer tray packs with padding. Fruit can 

be stored 4 to 6 days at ambient temperature.

Cashew apple:

Cashew apples may be harvested from the tree when they are fully mature (fruit have 

turned from green to yellow or red) or after they drop to the ground. Mature cashew apples 

harvested from the tree ripen rapidly at room temperature and should be allowed to ripen before 

they are put in the refrigerator. Homeowners should not attempt to shell or consume the cashew 

nut produced by cashew trees grown in the home landscape. The shell contains a reddish-brown, 

viscous, oily liquid composed of various phenolic lipids. This oil is poisonous and acts as a 

powerful vesicant, causing extensive blistering of the skin. Removal of the kernel from raw nuts 

requires special precautions and procedures. Commercially, special equipment and roasting is 

used to remove most of these oils before shelling, thereby preventing contamination of the nut as 

it is processed. This should not be attempted by the homeowner, and certainly never indoors, 

because the oil is volatile and could cause severe lung damage. Even with commercially 

prepared cashew nuts there have been a few instances of dermatitis where fragments of shell 

remained in the packaged nuts. Great care must be exercised in handling raw nuts, since the 

shell contains a poisonous, thick, caustic oil, which can cause severe dermatitis in susceptible 

individuals. Gloves should be worn when removing the cashew nut from the cashew apple. Note 

that cashew is in the same family as Brazilian pepper and poison ivy, both well known as capable 

of inducing severe allergic reactions. Caution: Homeowners should not attempt shelling and 

consuming the cashew nut produced by cashew trees grown in the home landscape. The shell 

contains a reddish-brown, viscous, oily liquid composed of various phenolic lipids. This oil is 

poisonous and acts as a powerful vesicant, causing extensive blistering of the skin (dermatitis). 

Removal of the kernel from raw nuts requires special precautions and procedures. The sap from 

the wood, leaves, and flowers may also cause dermatitis and the smoke from burning any part of 

the tree is poisonous.

Date:

The harvest season for dates last three to four weeks for early maturing varieties to two –
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three months for late maturing varieties. Growers have to harvest fruit in several pickings 

since the fruit does not mature at the same time. Semi-dry dates like ‘Zahidi’ are usually left 

until all the fruit are ripe and then the entire bunch is cut. ‘Delget Knoor’ varieties growers 

usually cut the entire bunch after all the fruit are ripe and then soften the drier fruit through 

hydration. Fruit maybe consumed from the peak or ‘Khalal’ stage when they have reached their

most intense red or yellow color and maximum weight to the tamar stage when they have lost 

most of their moisture and can be readily stored. The most desirable stage of maturity for eating 

varies with the variety. Methods of harvesting consist of using shallow trays for collecting soft 

dates such as ‘Medjool’. As trees get taller, harvesting using hydraulically operated lifts and 

cherry pickers are used. Lightweight ladders are used for trees 25 to 30 feet high. Mechanical 

harvesting systems have been used to harvest semi-dry varieties such as ‘Delgot Noor’ and 

‘Zahidi’. After the bunches are removed a mechanical shaker removes the fruit from the bunch 

and are separated into pallet boxes. Bunches are also vigorously hand shaken to remove the 

fruit. The date varieties are tradionally placed into three classes: soft, sem-dry, or dry based on 

the texture of the fruit under normal ripening conditions. 

Noni:

Noni fruits can be picked at any stage of development, depending on the intended 

processing method. Some producers prefer green fruits, whereas other processors prefer the hard 

white noni fruits for processing. Most noni juice processors accept or prefer the “hard white” 

stage of fruit development for noni juice production, because the fruits ripen quickly once that 

stage of development is reached. Noni fruits in various stages of development, from flowering 

(foreground) to “hard white” (background). Noni fruits may be picked at any stage of 

development, depending on the intended product or processing operation. The “hard white” 

fruits are usually picked for processing of the traditional noni juice beverages. Translucent noni 

fruit, 1 - 2 days after harvest of the “hard white” stage. The translucent fruits are ready to release 

their juice. Noni fruits are harvested by hand by picking the individual fruits from the branches. 

They are placed in baskets or bags or placed in bins for transport to the processing facility. Noni 

fruits do not bruise or damage easily, and usually no special padded containers or other 

precautions are needed to prevent fruit significant fruit damage. Furthermore, exposure of noni 

fruits to direct sunlight or to warm temperatures immediately after harvest is not a significant 

concern. Therefore, noni fruits need not be refrigerated after harvest and are usually not 

refrigerated

Olive:

The harvest periods of olive cultivars in California vary from September for the cultivar 

‘Ascolano’ through November for the cultivar ‘Mission’. See Table 24 for harvest period of the 

olive cultivars. Usual olive harvests are from mid-September and peak in mid-October, and 

finish in mid-November. Here is a range of timing during which the fruit may be harvested. This 

depends on whether the fruit will be used for table or oil. The 14-day period in mid-October is 

the period where olive fruit quality and yield combine for greatest profit. Hand harvesting is the 

more expensive harvesting method and labor shortages cause a need for more efficient harvest 
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methods. Fruit are mostly mechanically harvested. Beating the branches with poles and 

collecting the olives on tarps, large combs and hand picking are other harvest methods. When 

olives are hand harvested, they are placed in a picking bag, which is dumped into standard 

orchard bins that hold 1,000 lb (454 kg). Mechanical harvesters include trunk shaking which

results in removing 60 – 80 % of the olives, so large single head harvesters similar to those used 

in grape, blueberry, and coffee. Fruit should be placed in the shade quickly to avoid sunburning 

and losing moisture. 

Table 24. Harvest Periods of Major Olive Cultivars in California

(Univ California Olive Production Manual 2004, Publ 3353). 

Cultivar Sept. Oct. Nov. Dec

‘Ascolano’ X X X

‘Manzanillo’ X

‘Sevillano’ X X X

‘Barouni’ X X

‘Mission’ X X X

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and Tamarind, for 

Their Juice, Nectar, and Canned Slices, and for Canned Table Olives and Olive Oil. 

(Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 1993, Hui, 

2006, and iTi Tropicals http://www.ititropicals.com).

Acai:

Acai is a palm fruit native to the Amazon estuary. The Acai fruit is small, round and 

blackish purple resembling a grape and it has long been revered as an antidote for numerous 

ailments by the indigenous people of Brazil's Northern Amazon region. The acai fruit has a large 

seed, about 7 mm in diameter and contains some amount of pulp. It has a berry-cocoa flavor that 

has antioxidants, plus healthy Omega fats, protein and dietary fiber. Acai has 30 times the 

antioxidants of red wine, and an essential fatty acid profile similar to olive oil. Acai juice and 

purees can be used in juice smoothies, energy drinks, ice creams and sorbets. One company iTi 

(www.ititropicals.com) now supplies frozen acai puree, frozen clarified acai juice, clarified acai 

juice concentrate, and acai with lime. 

Acai Puree is prepared from selected berries, which are analyzed for color appearance 

and flavor. Premium quality acai berries are washed, blanched, deseeded and the extracted pulp 

is pasteurized and frozen. Acai puree can be used in various juice applications, smoothies, 

energy drinks, ice creams and sorbets. Acai puree has 12 and 14% solid content. 

To make clarified acai juice, highest quality acai berries are selected, washed, blanched, 

deseeded, the extracted pulp goes through an enzymatic treatment, and the clarified juice is 

obtained. The product is Kosher certified and manufactured under a certified quality system. 
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Clarified acai juice can be used in various juice applications, smoothies, energy drinks, ice 

creams and sorbets. To obtain clarified acai juice concentrate, the process begins using the same 

process used to obtain the regular juice. Acai berries are selected, washed, blanched, deseeded, 

the extracted pulp goes through an enzymatic treatment, and the clarified juice is obtained. The 

juice is then concentrated by reducing the water content. Clarified acai juice concentrate can be 

used in various juice applications, smoothies, energy drinks, ice creams and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily in and around the

West Indies. It is now found abundantly in Brazil. It is one of the highest sources of natural 

vitamin C and bio-flavenoids. In addition to vitamin C, it also contains pro-vitamin A, vitamin 

B1, B2, B3, iron, phosphorous and calcium. The fruit can be used in desserts and preserves.

Acerola juice concentrate is obtained by evaporation of water in the single strength juices. It 

keeps the aroma and flavor of the single strength juice almost in totality, since the aromas of the 

pulp that are evaporated together with the water during the concentration process are recovered 

and incorporated back into the juice concentrate. The juice concentrate has a vitamin C content 

of 800 - 1200 mg/100ml and a Brix of eight. Product is 100% natural with no additives, and the 

juice concentrate can be used in desserts and preserves as well as a natural source of vitamin C.

Guava Products

Guava is a climacteric fruit and ripens quickly after harvest with the skin changing color 

from green to yellow. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds 

in the central pulp of variable number and hardness, depending on species. Fresh guava is 

known to be low in calories and high in Vitamin C. In addition, it is characterized by high 

consumer acceptability because of its distinctive aroma and flavor. Being rich in vitamins A and 

C, and high levels of dietary fiber, guava as is acai is regarded as one of the "super fruits". 

Guava contains carotenoids and poly-phenols - the major classes of antioxidant pigments. In 

Hawaii, 90 % of the fruit processed are harvested from the cultivar ‘Beaumont’ that are of the 

acid type. The guava puree process was developed in Hawaii and now used throughout the 

world. Firm-ripe fruits are delivered to the processor usually in 30 to 40 lb lug boxes. The fruit 

can be extensively used to make candies, preserves, jellies, jams, marmalades, and for juices. 

Pink guava can be used as the base of salted products such as sauces, constituting a substitute for 

tomatoes. Aseptic pink guava puree, aseptic pink guava concentrate, aseptic white guava puree, 

frozen guava essence, aseptic organic guava puree. The guava puree is aseptically processed, 

manufactured from highest quality fruits free of insects and diseases. Varieties of guava puree 

are available from Malaysia, Ecuador, and India. The white and pink guava puree is free from 

stone cells. Standard applications include juices, nectars, baby food and jelly. Guava 

concentrate is manufactured using mature fruit, free of insects and diseases. The fruit is 

processed aseptically system through cold extractor grinding, followed by an enzymatic 

deactivation, evaporation, enzyme addition and puree concentration and sterilization. Both pink 
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guava concentrate (Malaysia and Ecuador) and white guava concentrate (India) are available.

Guava concentrate can be used in beverages, ice cream, jams, jellies, sauces and cereal bars. 

Guava essence captures the fresh fruit aroma and flavor of the fruit by extracting the volatile 

essence aromas from the pulp through condensation. The powerful sensory qualities of this 

guava essence make it ideal for adding natural taste and aroma to beverages, snacks, frozen 

treats, and confectionary. It is also processed into a dehydrated powder (prepared from

dehydrated slices) and the yellow slightly overripe fruits are preferred for puree. Guava juice is 

produced either from fresh fruits or from puree. Guava nectar is prepared from puree, clarified 

juice, or concentrate with sugar syrup, citric acid and other flavoring agents. Guava cheese is 

prepared from firm ripe fruits to make fruit leathers. The waste products from guava processing 

can be used for functional fruit ingredients such as a source of lycopene. It is also a source of 

pectin used in other processes. 

Imbu Tropical Juice Products.

Imbu, which is commonly known as the Brazil plum, is native to northeast Brazil. This 

fruit has been described as perhaps the best flavored among all of the Spondias species. The 

round fruit is light yellow to red in color, around 2-4 cm in size, and has a leathery shell. When 

fully ripe the flesh is soft and juicy, with a sweet taste and distinct aroma. The fruit are sour if 

eaten before they are fully ripe. This fruit is of high importance to the people of northeastern 

Brazil, who consume vast numbers of umbu during the fruiting season. Imbu can be eaten fresh 

or made into jams or other sweetened preserves like fruit cheese. The fruit is ideal for mixing 

with gooseberries or plums and is used in fruit juices, jams and sorbets. Imbu puree is produced 

from the best quality fruit and is made from all natural ingredients. All processing of Umbu 

puree is done under the guidelines of good manufacturing practices. Imbu puree is free of any 

additives or preservatives. The puree can be used to make fruit juices, jellies and sorbets.

Noni Puree and Juice Tropical Products. 

Noni is a small, flowering shrub native to the Pacific islands, Polynesia, Asia, and 

Australia, and grows to a height of up to 10 feet high, and the fruits are oval, medium 4 - 7cm, at 

first green, turning light yellow or white when ripe. The Noni fruit has many seeds. Noni pulp 

contains high vitamin C content and substantial amounts of niacin, iron and potassium. Vit A, Ca 

and Na are present in moderate amounts. Noni juice is claimed to have healing properties and to 

be beneficial in treatment of diabetes, heart disease, and cancer. Noni puree is made from the 

natural fruit of noni, which is carefully selected, washed, disinfected, peeled, deseeded, ground 

into a smooth puree, and aseptically packed. Processing is carried out using modern technology

equipment and carefully defined parameters, looking after sanitary conditions and processing 

standards are strictly defined by Good Manufacturing Practices. Noni puree can be successfully

used in various beverage applications. Fruits are washed at the processing facility before they

ripen fully and turn soft. For juice production, the noni fruits are held at ambient or room 

temperature for one to several days to ripen before they are processed. However, prompt 
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processing for juice is important, for if ripe fruits are allowed to sit for an extended period, 

they begin attract unwanted fruit flies, rats and other insects or pests. For processing of noni 

fruits for powders or other precuts, the fruits may be processed immediately, before they fully

ripen. Unripe fruits are easier to work with some types of chopping and drying equipment.

Starfruit Tropical Juice Products:

Starfruit are classified into sweet and sour cultivars. Sweet cultivars are mainly for direct 

consumption or for nonfermented juice making, whereas the sour cultivars are processed into 

preserves, jam, jelly, canned fruit, fermented fruit juice, and sweetened nectar. Juice extraction 

is done by crushing and pressing with a juice yield above 60 %. Sour starfruit cultivars must be 

fermented before use into nectar. All stasrfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively throughout the 

Indian subcontinent, Southeast Asia and the West Indies. The ripened sticky pulp has a musky

flavor and is sweet and sour due to the sugars and the acid content. It is an important ingredient 

in Worcestershire sauce, some barbecue sauces and ketchups. Tamarind concentrate makes 

delicious chutneys, curries and can be added to soups, marinades or sweets. It can also be used in 

desserts and sweetened drinks. The tamarind puree concentrate is mostly from Mexico. The 

manufacturing facility producing this concentrate operates under a certified quality control 

system and HACCP regulations. The puree has a sweet, tangy taste and can be used for various 

food and beverage applications. In some countries, tamarind is processed for shipment to largescale processors by layering the pulp with sugar and covering it with boiling sugar syrup. There 

are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most 

often stored by mixing with salt and storing in transparent containers. Pulp can be stored in a 

cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few days in a refrigerator or 

freezer or packed in high-density polyethylene bags in a dry place below 10 °C (50 °F) for 4 to 6 

months. Tamarind production is expanding. Tamarind puree concentrate can be used to make 

delicious chutneys, curries and can be added to soups, barbecue sauces, ketchups, marinades or 

sweets. It can also be used in desserts and beverages.

Table Olive Products:

Olives grown in California are processed into black-ripe (99 %) or California-style green and 

Spanish style green olives (< 1.0 %). The method used is pickling by adding an edible acid 

generally lactic or acetic acid in the form of vinegar. This acidification preserves the olive 

without having to ferment them. California style black olives can be made from either fresh or 

stored olives. The processing steps include fist loading the olives into cement tanks of 10 – 20 
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ton (9 - 18 MT) capacity. Water is added to the tanks and the olives are subjected to two -

six applications of lye (0.5 – 1.5 % sodium hydroxide at temperature of 10° – 21°C. Lye is 

removed by changing the water at least twice daily. Then the olives are stored in dilute brine for 

2 days, and only about 24 hours is needed to fix the color. Cured olives are sorted on a conveyor

belt to remove those that are off color. Olives to be pitted are put through an automatic pitter, 

and both are canned similarly. A pH of 7.0 – 7.5 appears to be most favorable. Olives are 

packed by weight into cans. After filling, brine is added and the canned are heat processed to 

sterilize them. California-style green-ripe olives are also subjected to a lye solution. They are

stored for two days in dilute brine, and then canned as the black-ripe olives. The Spanish style 

green olives are a minor industry in California due to foreign competition. They also receive a 

lye treatment and are fermented in 50 – 180 gallon wood barrels. The pH for fermenting should 

be 3.8 or less and can take up to a year to complete. Pickled olives are destemmed and graded 

for size. They are usually placed in glass bottles. Stuffed olives are made from pickled and 

fermented green olives that are pitted and then stuffed with strips of red pimento peppers that 

were preserved also in heavy brine. Almonds and small onions are sometimes used. The stuffed 

olives are fermented for several weeks and then processed like Spanish-style pickled green 

olives. The Greek-style natural olives are made from olives that are purple or black and placed 

in 1 – 20 ton (9 – 18 MT) containers that are covered with brine for fermentation. No lye 

treatment is used for these green olives. There are five main trade types for processed olives. 

These include green olives in brine; olives turning color in brine; black olive in brine; black olive 

in dry salt; and other types like split olives. There are eight styles of olives in trade. These 

include: whole olive with pit, whole olives without pit; whole stuffed olives; halved cut olives; 

quartered into four parts, sliced olives of uniform thickness, chopped or minced, and broken 

olives. Olive size counts have a wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400 –

450/kg). Plantings are high density with 400 trees/A (988 trees/ha) with compact varieties 

ranging up to 900 tree/A (12,223 trees/ha). 

Olive Oil Processing:

In California, there are 13 processing mills for olive oil ( Sibbett, 2004) ranging from 4,000 –

100,000 gallons (14 to 345 MT). Production in 2002 - 2003 was over 400,000 gallons. Cultural 

practices for olive oil production and table olives are the same, especially pruning, fertilization, 

irrigation, pest, and disease controls. The main differences are in the use of different cultivars 

and harvesting. Table olive cultivars usually have lower oil content and are usually larger. 

Some cultivars like Mission and Picual are dual-purpose varieties. The Manzanillo table olive is 

known for its high oil quality. In oil olives fruit thinning is not practiced. Table olives are 

harvested at the green-ripe stage, while oil olives are harvested at a more mature stage, and are 

better adapted to mechanical harvesting than table olives. Oil olives are usually harvested at the 

purple skin-green flesh stage in November – January. High quality virgin olive oil is usually

made from varietal blends. Most cultivars range from 10 – 35 % fresh weight at full maturity. 

Cultivar production of oil content gallons/ton range from 10 - 20 in cultivar ‘Sevillano’ to up to 

55 gal/ton in ‘Picudo’ or ‘Mission’. Olives for oil should be moved from the field to the 

processor immediately. Olive oil takes on odors, flavors rapidly so the mill must be kept clean,
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and odor free. The first washing is to remove foreign material that could damage the 

machinery like sticks, rocks, and leaves. Only olives harvested from the ground require removal 

of residues and must be washed. The olives are milled (crushed) to release the oil from

extraction. Four types of mills that are used to crush olives are stone mills, hammer mills, disc 

mills and a pitter mill to remove the pits. The oil paste is then mixed called malaxation slowly to 

prepare the paste for oil separation from the pomace. It is stirred for 20 to 90 minutes. The next 

step is to extract the oil from the paste and fruit water. Pressing with pressure is the traditional

method but is labor intensive. The oil quality may be superior or very defective if fermentation

occurs. The sinola process has stainless steel blades, which the oil adheres, and drips off and has 

no pressure and produces high quality oil. A centrifugal decanter can also be used and spins up 

to 3,000 rotations/minute to remove the oil. The waste is processed as a dry and the wastewater

they are left to decompose in the field. The pits can be used as a fuel by burning since they are 

hard to decompose. Pit less pulp has been fed to livestock, but is an insignificant feed in 

California. The kg of waste from the process varies from 350 to 800 kg of solid waste/MT of 

olives. The kg of wastewater from the process varies from 250 to 1,200 kg of solid waste/MT of 

olives. Premium quality oils are stored in stainless steel containers and maintained at a 

temperature of 59° and 65° F (15° to 18°C). After processing, the oil is stored in bulk for 1 – 3 

months to allow for settling out particulate matter and excess water. Olive oil is filtered at the 

time of bottling. Olive oil consists of 98 % lipids and 2 % unsaponifiable volatiles, polyphenols, 

pigments, aromas, and flavenoids. The California Olive Oil Council has adopted the 

international olive oil standards. There are nine grades of olive oil. See also the Marketing 

Standards Section of this analysis. These are extra-virgin, virgin, ordinary virgin, virgin lamp 

oil, refined, olive oil blends, crude olive pomace oil, refined olive pomace oil, and olive pomace 

oil. There are several U.S. grade standards for olive oil and olive-pomace oil. There are four 

types of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude 

olive-pomace oil. The hierarchy for grades of virgin olive oil is extra-virgin olive oil; virgin 

olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). 

Lampante virgin olive oil is the lowest quality among the virgin olive oils and must be refined 

before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor 

and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. 

U.S. Virgin Olive Oil is virgin olive oil, which has reasonably good flavor and odor and 

excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g 

per 100g. U.S. Virgin Olive Oil not fit for human consumption without further processing is 

sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor 

flavor and odor and free fatty acid content expressed as oleic acid of more than 2.0 g per 100g. It 

is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting 

of a blend of olive oil and virgin olive oil fit for human consumption without further 

consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 

100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining 

techniques that do not lead to alteration in the initial glyceridic structure. It has a free fatty acid 

content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The 

Olive- pomace Oils hierarchy from lowest to highest is olive-pomace oil, refined olive-pomace 

oil and crude olive-pomace oil. Crude olive-pomace oil has the lowest quality among the olivepomace oil s and must be refined before consumption. Olive-pomace cannot be labeled as olive 
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oil. The U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace olive 

and virgin olive oils for human consumption without further processing. It has a free fatty acid 

content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive-pomace Oil is 

oil obtained by refining methods that do not lead to changes in the glyceredic structure. It has a 

free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olivepomace Oil does not meet the other olive-pomace requirements and is intended for food use or 

purposes other than food uses. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for 

the Tropical and Subtropical Fruit – Edible Peel Group (see Table 25).

The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit 

– edible peel crop group are similar (Table 25). Only fig requires a processed commodity for 

dried fig and olive requires refined oil, and there are no livestock feed commodities associated 

with these proposed tropical and subtropical fruit edible peel commodities. 

Table 25. Tropical and Subtropical Fruit – Edible Peel Portion Analyzed for the Raw 

Agricultural Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 

9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: 

Proposed Rule), and Table 1 Raw Agricultural and Processed Commodities Derived from 

Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).

Commodity Portion Analyzed (RAC), Use as a 

Feedstuff (F)

Processed Commodity 

and Use as a Feedstuff 

(F) 

Tropical and 

Subtropical Fruit –

Edible Peel Group

Analyze the whole commodity after 

removing stems and stones but 

residue is calculated and expressed 

on the whole fruit similar to Codex 

MRL.

See fig and olive.

Fig Analyze the whole commodity after 

removing stems and stones but 

residue is calculated and expressed 

on the whole fruit similar to Codex 

MRL.

Dried fig.

Olive Analyze the whole commodity after 

removing the pit and discarding 

stems. 

Refined oil.

Other uses for the specific tropical and subtropical edible peel commodities are discussed 

under the section of this report for the preparation, cooking methods, uses, and marketing 

standards for the proposed members of the Tropical and Subtropical Fruit Group.
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LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with the proposed Tropical and 

Subtropical Fruit Group 23 – Edible Peel (Table 25). 

CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE 

PEEL:

The members of the Tropical and subtropical fruit - edible peel proposed group are not 

rotated because of their long productive life spans at the same location and most orchards or 

plantations are maintained at the same location for greater than 10 years (Schneider, 1998). The 

HED Chemistry Branch (Schneider, 1998a) has previously determined that crop rotation studies 

will not be required for the following commodities avocado, banana, date, fig, guava, mango, 

olive, papaya, passionfruit, pineapple, and plantain. Only date, fig, guava, and olive have edible 

peels.

Several crops such as figs require several years to develop and mature before they 

produce their first commercially available crop. Therefore, the length of time that it takes to 

establish a crop before it is mature enough to produce a crop, and the expected length of time the 

crop produces a profitable marketable commodity will determine if a crop rotation study is 

required. Table 26 lists specific tropical fruit commodities, whether the crop is rotated, and 

reasons for the decision. 

TABLE 26. DETERMINATION OF TROPICAL AND SUBTOPICAL EDIBLE PEEL 

COMMODITIES WHOSE CULTURAL PRACTICES DO NOT 

NORMALLY INCLUDE CROP ROTATIONS. 

TROPICAL 

FRUIT- EDIBLE 

PEEL 

COMMODITY

CROP 

ROTATED 

(Y/N) NOTES

Date N 

The date palm is planted for fruit production at 

spacing 30 by 30 ft. and after several years 

attains heights at maturity (75 to 100 ft). The 

first crop is usually obtained between 5 to 8 

years. 

Fig N 

Culture in orchard similar to stone fruits like the 

peach. Commercial bearing starts about 7 years 

of age. 

Guava N Guava trees are productive for > 15 years. 
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Olive N Olive trees reach a height of 25 ft., bear fruit at 

8 years, reach peak production in 12 to 20 

years, and are known to produce fruit 40 to 50 

years before declining in Californai.

PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT 

CROPS: (Developed from USDA Crop Profiles from CA , FL, and HI Extension Bulletins, 

Ploetz, 2003, and Research Literature). 

Several common pest problems occur among the tropical fruits. The most important pest 

problems associated with this group of commodities are insect and plant diseases, including 

various postharvest diseases. Weeds common to humid climate orchards affect tropical fruit 

orchards. Because tropical fruits are grown under hot and humid conditions, fugal problems are 

common. Insect pests are not controlled by cold conditions. This discussion tries to emphasize 

pest problems in U.S. growing regions. The following tables provide lists of important insects, 

diseases, viruses, weeds and vertebrate pest problems of the tropical fruits. Many of the pests’

problems are common to all tropical fruits such as fruit rots, leaf and fruit borers, and nematodes. 

Availability of a similar set of pest control options for the Tropical fruit edible peel group would 

be useful in promoting integrated pest management (IPM) strategies to reduce the need for 

multiple applications and to avoid pesticide resistance problems. Some of the pests affect the 

external appearance of the fruit some from damage by feeding on the leaves or buds, and some

by reducing postharvest keeping qualities. Weeds can reduce plant growth significantly, and also 

harbor insect, disease and nematodes hosts such as chickweed, dandelion, and mustards and 

provide protection for vertebrate pests, as well as compete for nutrients and moisture.

Specific Pest Problems for Some of the Tropical and Subtropical Edible Peel Fruits are discussed 

below:

Acerola:

Acerola has several pests’ problems in Florida. The pest is acerola weevil and its damage 

peaks from June through September. The larvae damage leaves and floral parts and will reduce 

yield, fruit quality, and tree vigor. Caribbean fruit fly and scales are also pest problems. Major 

problem for successful cultivation is to control the root nematode. Anthracnose and leaf spot 

occur in Florida. 

Bignay:

In Florida algae leaf spot, mealybug, sooty mold, and scale insects are pests that attack the 

fruit and foliage. 

Carob:
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The carob moth is a serious problem by larvae boring into the pods. Scale insects are 

also problem pests in California. Ground squirrels feed on plants less than two years old. Pocket 

gophers feed on the roots and rabbits and deer graze on the young trees. 

Cashew Apple Pest Problems:

There is no specific information on pest problems of cashew in south Florida, but in those 

areas of the tropics where there is extensive experience growing cashew, important pests have 

included various insect borers (larval stages of beetles and moths), insects that destroy flowers or 

foliage (beetles, caterpillars, thrips and mirids) and those that attack fruit (plant bugs, beetles and 

caterpillars). The crop should be monitored periodically for pests. Some of the major plant 

diseases of the cashew trees can be\avoided by planting trees in full sun, where the flowers, 

leaves, and fruit dry off quickly after rainfall and not to apply irrigation water to the foliage, 

flowers, and fruit, and to monitor the tree for disease problems during the flowering and fruiting 

season. Major plant diseases include powdery mildew and anthracnose. Both these fungal 

pathogens attack newly emerging panicles, flowers, and young fruit. Successful chemical 

control of diseases caused by fungi requires that all susceptible parts of the plant be thoroughly 

coated with the fungicide before infection occurs. Sprays applied after infection (which occurs 

from several days to months before the disease is evident) will not stop disease development. 

Sprays must be re-applied as new tissues become exposed by growth, and as spray, residues are 

reduced by weathering. A successful program depends on use of the right amount of a 

recommended fungicide, timely applications before infection is most likely to occur, and 

thorough coverage of susceptible plant parts. The Phytophthora root rot (Phytophthora spp.) is a 

fungus that attacks the roots, causing nutrient deficiencies (chlorosis), wilting, leaf drop, and 

stem dieback and tree death. Cashew trees should not be planted in poorly drained soils or areas 

subject to flooding. The most important disease of cashew in Florida is anthracnose 

(Colletotrichum gloeosporioides) that attacks flowers, young fruits, leaves and twigs. It also 

appears as a storage disease of mature fruits. Symptoms may appear as black or reddish-brown, 

slightly sunken lesions of irregular shape, which gradually enlarge and cause blossom blight, leaf 

spotting, fruit staining, and fruit rot. Disease development is encouraged by rains or heavy dews. 

Powdery mildew fungus attacks leaves, flowers and young fruits during the dry spring weather. 

Infected tissues are covered with the whitish, powdery growth of the fungus. Lesions develop 

along the midribs or undersides of leaves and become dark brown and greasy-looking as leaves 

mature. Severe infections destroy flowering panicles and cause failure of fruit set and 

defoliation of trees. Algae spot (Cephaleuros sp.) is a parasitic algae that attacks leaves and 

stems. Symptoms begin as circular green-gray spots, which then turn rust red, indicating 

sporulation. Stem infection appears similar but can lead to bark cankers and thickening and stem 

death. 

Cattley guava:

The cattley guava pest problems include greenhouse thrips and the Caribbean fruit fly. 

Bids eat the ripe fruit.
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Date Pest Problems:

Dates have relatively few plant diseases, but they may have a significant impact on fruit 

production and include fusarium wiltblack scorch, black scorch, alternaria fruit rot, and graphiola 

leaf spot. Fruit rots caused by fungus can cause losses ranging from 10 – 40 % of the crop. 

Black scorch and diplodia disease attack leaves and stunt growth. California the most important 

vertebrate pest is the gopher, while ground squirrels and rats are occasionally pests. Important 

date insect pests are listed in Table 27. 

Table: 27. Date Insect Pests (University of California Crop Profile, University California 

Publication 3498):

Insect Pests Notes

Banks’ grass mite The Banks grass mite causes direct damage to dates by feeding 

on green, immature fruit, resulting in a hardened, shriveled and 

cracked fruit. Late-season feeding causes rasping marks or 

bronzing on the fruit surface. This causes the fruit to be 

downgraded or culled. It is believed that a single female lands 

on a date bunch and initiates a colony. Colonies produce a 

heavy webbing while feeding and damaging the developing fruit. 

Dust is collected in the webbing creating an environment that 

retards natural control, makes it difficult to attain adequate 

miticide coverage, and is optimal for population growth. The 

colony reproduces at a rapid rate of up to a generation every

seven days. 

Carob moth and 

Raisin moth

The carob moth first appeared in the Coachella Valley of 

California in 1982. Larvae cause damage by feeding in the fruit, 

leaving frass and webbing behind. Damaged dates have to be 

culled. Dates are most susceptible to infestation late in the 

season (August to November). Summer rains increase insect 

pressure as the higher humidity causes fungi to grow on the 

surface of the fruit, which attracts the moths. The variety

‘Deglet Noors’ is heavily attacked by the carob moth, although 

most other varieties are also attacked. The raisin moth while a 

field pest causes same damage as the carob moth.

Nutidulid beetles Nutidulid beetles, also known as dried fruit beetles, cause 

damage to dates by direct feeding and by vectoring fungal 

spores. Dates are most susceptible to beetle infestation late in 

the season when the fruit is ripening. Summer rains cause the 

beetles to attack the fruit earlier in the season. The valuable 

variety ‘Medjools’ is most likely to suffer heavy infestation.
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Fig:

Figs have over 25 plant disease problems. Many occur in California fig growing areas. 

These diseases include fruit (anthracnose, aspergillus mold, botrytis, phythphora fruit rot, ) 

stems (bacterial canker, fig canker), leaves (fig leaf rust) and root rots (armillaria root rot, fig 

root rot). Nematodes such as root rot nematode are a problem to the figs. 

Guava:

Guava has several destructive plant diseases that include foliar types such as bacterial 

disease and mites, and to the fruit such as Anthracnose and rust, Pestallotiopsis, and 

Phytophthora fruit rot: soil diseases such as damping off and guava wilt disease. Nematodes in 

16 genera can stunt plants and reduce yields. 

Jaboticaba:

In Florida, raccoons and opossums eat the fallen fruit. Birds are also pests by eating ripe 

fruit. Rusts can attack the flowers and fruits. 

Jambolan:

In Florida, some of the trees are attacked by scale insects; Algal leaf spot, anthracnose, 

mushroom root rot, and whitefly attack the tree. 

Karanda:

In Florida diseases such as algal leaf spot, green scurf, twig dieback, and stem canker 

have neem recorded as pests.

Olive:

The olive fly (Bactrocera oleae) whose larvae feeds on fruit pulp is a serious threat to the 

California olive industry and needs IPM programs developed to control the problem. Other areas 

have caused losses of 80 % of oil value and 100 % of some table cultivars. Other insect 

problems include black scale and other scale insects, which feeds on leaves and twigs as well as 

thrips, which feed on leaves, shoots, and fruit. Olives also suffer from nematode problems (root 

lesion, root knot) that affect the roots. Plant diseases in California include olive knot 

(Pseudomonas syringae) and it forms galls on twigs and branches that cause defoliation and 

death of twigs. Olive leaf spot also called peacock spot (Phytophora spp.) attacks leaves, fruit, 

and stems. Verticillum wilt is caused by a soilborne fungus and kills many trees each year. 

Weed problems in olives include many annual and perennial grasses and broadleaf weeds such as 

Johnsongrass, wild oats, chickweed, and bindweed. Weeds in the olive orchard must be 

controlled to prevent problems such as competing for water, nutrients, and sunlight, as well as 
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hindering harvest Weeds also provide overwintering sites for rodents, snakes, insects, and 

viral vectors. 

Otaheite gooseberry:

In Florida, the crop is prone to attack by the phyllanthus caterpillar, which eats bark and 

young leaves causing defoliation. 

Persimmon, Japanese:

The Japanese persimmon has insect pests such as thrips, fruit flies, and mites. Diseases 

include root rots, wilts, leaf spot, and anthracnose.

Purple mombin:

In Florida the ripe fruits are infested by fruit flies and the foliage is susceptible to spot 

anthracnose (Sphaceloma spondiadis).

Starfruit:

Many insect pests and plant diseases affect starfruit. In Florida stinkbugs, squash bugs, 

thrips, leaf miners, and soft brown scales. Weevils can damage roots and cause dieback. Plant 

disease re divided into foliar and canopy diseases (algal disease, Cercospera leaf spots, pink 

disease leaf spots), diseases that affect the fruit (anthracnose, alternaria black spot, aspergillus 

fruit rot, black rot, fruit, diplodia, ceratocystis fruit rot, cladosporium spot, dothiorella rot, 

fusarium fruit rot, phomopsis rot, sooty blotch), root diseases (Phythium root rot, white root 

disease and Phytophora root rot). 

Surinam cherry:

The Surinam cherry is attacked by fruit flies, leaf spot; thread blight, anthracnose, and 

various root rots in Florida. 

Tamarind:

Scale insects, grubs, and mealybugs are insect pests on tamarind and affect the leaves, 

roots, or fruits. Bacterial leaf spots may affect the crop. Nematodes affect the roots of older 

trees.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE TROPICAL AND 
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SUBTROPICAL FRUITS - EDIBLE PEEL:

Magness, Markle, and Compton in 1971 classified food and feed crops based on 

predicting the potential for pesticide residues based on exposure of the edible parts to applied 

pesticides, which led to the development of the crop groups. The tropical and subtropical fruit –

edible peel commodities fit into four categories: Category I, III, IV, and V and are based on their 

potential exposure to pesticides. The majority of the tropical and subtropical fruits – edible peel 

(ambarella, fig, imbe, natal plum, jaboticaba, olive, and sea grape) are in Category IV. Category

I fruit include breadnut, persimmon, and tamarind and they have a minimum exposure of the 

edible portion to direct contact with pesticides, since the peel is discarded when processed for 

juice. Category III fruits such as carob, feijoa and guava have moderate exposure of the edible 

parts to applied pesticides and the peel, which usually discarded in processing. Category IV 

have increased exposure of medium to small edible parts to pesticide residues as compared to 

Category III and the fruit peel is usually eaten and can be pressed for juice. Category V also has 

several commodities such as acerola, date and jujube and have maximum exposure of edible 

parts to pesticide residues due to large surface in proportion to weight and peel is also consumed 

or in contact during juice extraction. 

The proposed representative commodities are placed into either Category III (guava), IV 

(fig and olive), and V (date). Therefore, the categories that have the maximum exposure to 

pesticide residues are well covered by the representative commodities. Therefore, we expect that 

all proposed members of the tropical and subtropical edible peel fruit group will have similar 

residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural 

practices, pest problems, and exposure to pesticide sprays. The proposed representative 

commodities also cover over 99% of the total tropical fruit edible peel production areas in the 

U.S., and they tend to be an equal or more conservative estimate of tolerances and potential 

residues. 

The commodity definitions [40CFR 180.1(g)] for guava has been successful in 

establishing 18 tolerances for guava, acerola, feijoa, jaboticaba, passionfruit, starfruit, and wax 

jambu (Table 28). With the exception of chlorantraniliprole and pyriproxyfen all tolerances for 

olive the proposed representative commodity for crop subgroup 23 A are similar (Table 27). 

Tolerances for olives in the US are higher than those established in the EU (USDA FAS 

MRLdatabase ). The representative commodities for proposed crop subgroup 23B are fig and 

guava and for the US they have identical tolerances except for three pesticides (Table 28). These 

are pyriproxyfen in which fig is 0.3 ppm and guava is 0.1 ppm, and spinetoram and spinosad are 

both 0.1 ppm for fig and 0.3 ppm for guava. Thus, having both fig and guava as representative 

commodities for this subgroup which also covers feijoa, jaboticaba, persimmon (Table 29), 

starfruit surinam cherry, and tamarind (Table 30) well. Generally, the U.S. tolerances are higher 

than the EU tolerances which maybe due to different use patterns. Based on existing tolerances 

in 40 CFR and the USDA FAS MRLdatabase, a comparison of tolerances for fig, the proposed 

representative commodity for crop subgroup 23C is listed in Table 31for the U.S., Codex 

MRL’s, and the European Union (EU). The US tolerances are generally higher than those in the 
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EU and one for Codex is hezythiazox is higher in Codex at 2 ppm vs the US at 1 ppm. The 

U.S. and EU have similar date tolerances for oxyfluorfen at 0.05 ppm.

Table 27. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Olive, 

Acerola, and Wax Jambu. (FASonline: mrldatabase.com; tolerances as of November 5, 2010, 

NG, August 3, 2012)

Olive (ppm) 

(Proposed 

Representative Crop; 

Small Fruits, 

Subgroup 23A)

Acerola (ppm) 

(Proposed Member 

Crop; Small Fruits, 

Subgroup 23A)

Wax Jambu (ppm) 

(Proposed Member 

Crop; Small Fruits, 

Subgroup 23A)

Compound US Codex EU US Codex EU US Codex EU

1-Naphthaleneacetamide 0.7 -- 0.05 -- -- -- -- -- --

1-Naphthaleneacetic acid 0.7 -- 0.05 -- -- -- -- -- --

Azoxystrobin -- -- -- 2 -- -- 2 -- --

Bifenazate -- -- -- 0.9 -- -- 0.9 -- --

Buprofezin 3.5 5 2 0.3 -- -- 0.3 -- --

Carbaryl 10 30 5 -- -- -- -- -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- -- 0.1 -- --

Chlorantraniliprole 4 -- 0.01 2 -- -- 4 -- --

Diuron 1 -- 0.2 -- -- -- -- -- --

Fenpropathrin 5 -- 0.01 -- -- -- -- -- --

Glyphosate 0.2 -- 1 0.2 -- -- 0.2 -- --

Imidacloprid -- -- -- 1 -- -- 1 -- --

Methidathion 0.05 1 1 -- -- -- -- -- --

Methoxyfenozide -- -- -- 0.4 -- -- 0.4 -- --

Oryzalin 0.05 -- 0.01 -- -- -- -- -- --

Oxyfluorfen 0.05 -- 1 -- -- -- -- -- --

Paraquat dichloride 0.05 0.1 0.02 0.05 -- -- -- -- --

Pendimethalin 0.1 -- 0.05 -- -- -- -- -- --

Pyriproxyfen 1 -- 0.05 0.1 -- -- 0.1 -- --

Simazine 0.2 -- 0.1 -- -- -- -- -- --

Spinetoram -- -- -- 0.3 -- -- 0.3 -- --

Spinosad -- -- -- 1.5 -- -- 0.3 -- --
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Table 28. Tolerances established on Tropical and Subtropical Fruits Edible Peel for 

Fig, Guava, and Ambarella. (FASonline: mrldatabase.com; tolerances, November 5, 2010, and 

NG, August 3, 2012).

Fig (ppm) (Proposed 

Representative Crop; 

Medium To Large 

Fruits, Subgroup 23B)

Guava (ppm) 

(Proposed 

Representative Crop; 

Medium To Large 

Fruits, Subgroup 23B)

Ambarella (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Compound US Codex EU US Codex EU US Codex EU

Atrazine -- -- -- 0.05 -- 0.05 -- -- --

Azoxystrobin -- -- -- 2 -- 0.05 -- -- --

Bifenazate -- -- -- 0.9 -- 0.01 -- -- --

Buprofezin -- -- -- 0.3 -- 0.05 -- -- --

Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 -- -- --

Chlorantraniliprole 4.0 -- 0.01 4 -- 0.01 -- -- --

Chlorpyrifos 0.01 -- 0.05 -- -- -- -- -- --

Clothianidin 0.05 -- 0.02 -- -- -- -- -- --

d-Phenothrin 0.01 -- 0.05 -- -- -- -- -- --

Diazinon 0.5 -- 0.01 -- -- -- -- -- --

Forchlfenuron 0.01 -- 0.05 -- -- -- -- -- --

Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- --

Imidacloprid -- -- -- 1 -- 0.05 -- -- --

Malathion 8 -- 0.02 8 -- 0.02 -- -- --

Maneb 7 -- 0.05 -- -- -- -- -- --

Methoxyfenozide -- -- -- 0.4 -- 0.02 -- -- --

Oryzalin 0.05 -- 0.01 0.05 -- 0.01 -- -- --

Oxyfluorfen 0.05 -- 0.05 0.05 -- 0.05 -- -- --

Paraquat dichloride 0.05 -- 0.02 0.05 0.01 0.02 -- -- --

Piperonyl butoxide 8 -- -- 8 -- -- -- -- --

Propylene 

chlorohydrin

3 -- -- -- -- -- -- -- --

Propylene oxide 3 -- -- -- -- -- -- -- --

Pyrethrins 1 -- 1 1 -- 1 -- -- --

Pyriproxyfen 0.3 -- 0.05 0.1 -- 0.05 -- -- --

Spinetoram 0.1 -- 0.05 0.3 -- 0.05 -- -- --

Spinosad 0.1 -- 0.02 0.3 -- 0.02 -- -- --

Sulfur dioxide 10 -- -- -- -- -- -- -- --
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Table 29. Tolerances established on Tropical and Subtropical Fruits Edible Peel for 

Feijoa, Jaboticaba, and Persimmon. (FASonline: mrldatabase.com; tolerances as of 

November 5, 2010, , and NG, August 3, 2012).

Feijoa (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Jaboticaba (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Persimmon (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Compound US Codex EU US Codex EU US Codex EU

Azoxystrobin 2 -- -- 2 -- -- 2 -- 0.05

Bifenazate 0.9 -- -- 0.9 -- -- -- -- --

Buprofezin 0.3 -- -- 0.3 -- -- -- -- --

Carfentrazone-ethyl 0.1 -- -- 0.1 -- -- 0.1 -- 0.01

Chlorantraniliprole 4 -- -- 2 -- -- 4 -- 0.01

Chlorothalonil -- -- -- -- -- -- 1.5 -- 0.01

Clofentezine -- -- -- -- -- -- 0.05 -- 0.02

d-Phenothrin -- -- -- -- -- -- 0.01 -- 0.05

Glyphosate 0.2 -- -- 0.2 -- -- 0.2 -- 0.1

Imidacloprid 1 -- -- 1 -- -- 3 -- 0.05

Methoxyfenozide 0.4 -- -- 0.4 -- -- -- -- --

Napropamide -- -- -- -- -- -- 0.1 -- 0.05

Oxyfluorfen 0.05 -- -- -- -- -- 0.05 -- 0.05

Paraquat dichloride -- -- -- -- -- -- 0.05 -- 0.02

Phosphine -- -- -- -- -- -- 0.01 -- 0.05

Pyriproxyfen 0.1 -- -- 0.1 -- -- -- -- --

Spinetoram 0.3 -- -- 0.3 -- -- -- -- --

Spinosad 0.05 -- -- 0.3 -- -- -- -- --

Table 30. Tolerances established on Tropical and Subtropical Fruits Edible Peel for 

Starfruit, Surinam Cherry, and Tamarind. (FASonline: mrldatabase.com; tolerances as of 

November 5, 2010, , and NG, August 3, 2012). 

Starfruit (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Surinam Cherry

(ppm) (Proposed 

Member Crop; 

Medium To Large 

Fruits, Subgroup 23B)

Tamarind (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Compound US Codex EU US Codex EU US Codex EU

Azoxystrobin 2 -- -- -- -- -- 2 -- 0.1

Bifenazate 0.9 -- -- -- -- -- -- -- --

Buprofezin 0.3 -- -- -- -- -- -- -- --

Carfentrazone-ethyl 0.1 -- -- -- -- -- -- -- --
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Starfruit (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Surinam Cherry

(ppm) (Proposed 

Member Crop; 

Medium To Large 

Fruits, Subgroup 23B)

Tamarind (ppm) 

(Proposed Member 

Crop; Medium To 

Large Fruits, 

Subgroup 23B)

Chlorantraniliprole 4 -- -- -- -- -- -- -- --

Chlorothalonil 3 -- -- -- -- -- -- -- --

Fludioxonil 10 -- -- -- -- -- -- -- --

Glyphosate 0.2 -- -- 0.2 -- 0.1 0.2 -- 0.1

Imidacloprid 1 -- -- -- -- -- -- -- --

Metalaxyl-M 0.2 -- -- -- -- -- -- -- --

Methidathion 0.1 -- -- -- -- -- -- -- --

Methoxyfenozide 0.4 -- -- -- -- -- -- -- --

Pyriproxyfen 0.1 -- -- -- -- -- -- -- --

Spinetoram 0.3 -- -- -- -- -- -- -- --

Spinosad 0.3 -- -- -- -- -- -- -- --

Table 31. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Date.

(FASonline: mrldatabase.com; tolerances as of November 5, 2010, 

and NG, August 3, 2012). 

Date (ppm) (Proposed Representative Crop; Palm Fruits, 

Subgroup 23C)

Compound US Codex EU

Carfentrazone-ethyl* 0.1 -- 0.01

Glyphosate* 0.2 -- 0.1

Hexythiazox* 1.0 2 0.5

Malathion* 8.0 -- 0.02

Oxyfluorfen 0.05 -- 0.05

Phosphine* 0.1 -- 0.05

Pyriproxyfen 0.3 -- 0.05

Spinetoram 0.1 -- 0.05

Spinosad 0.1 -- 0.02

*Tolerance is for date, dried fruit.

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE PROPOSED TROPICAL 

AND SUBTROPICAL EDIBLE PEEL CROP GROUP 23 AND COMPARISON OF EPA 

CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION 

REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural Census shows that 

the new Tropical and Subtropical Fruit – Edible Peel Crop Group 23 will not require additional 

field trials because the acreage for the representative commodities (date, fig, guava, and olive) 
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179

have not significantly changed from the 1991 data used in the current field trial guidelines 

(EPA OPPTS 860.1500). Currently, since there is no crop group the individual edible peel 

commodities listed in the OPPTS 860.1500 residue field trial guidelines are acerola, carob bean, 

date, fig, guava, olive, and starfruit. For date and fig the registrant/petitioner has the option of 

doing 3 trials with two treated sample (1X rate) per trial with four treated samples or 2 trials with 

four treated samples (two at 1X rate, two at 2X rate per trial. If a crop group tolerance is being 

pursued the number of field trials for the individual commodities date, fig, guava, and olive is 9 –

11 depending which field trial sampling scenario is followed (Table 32). 

Table 32. Current Required Number of Field Trials for Tropical and Subtropical Fruit 

Commodities (OPPTS 860.1500, Table 2). 

Representative 

Commodity

Number of Field Trials for 

Commodities if Not Part of 

the Crop Group

Number of Field Trials for 

Commodities as Part of the 

Crop Group

Acerola 1 -

Carob bean 3 in current guidelines -

Date** 3 or 2* 3 or 2*

Fig** 3 or 2* 3 or 2*

Guava** 2 2

Olive** 3 3

Starfruit 2 -

Total 15 - 17* 9 - 11

*Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the 

EPA OPPTS 860.1500 Crop Field Trials. Originally no representative commodities. For 

date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample 

(1X rate) per trial with four treated samples or 2 trials with four treated samples (two at 1X

rate, two at 2X rate per trial.

** The proposed representative commodities are date, fig, guava, and olive. 

For two of the three subgroups being recommended by HED, there is only one representative 

commodity. Therefore, the 25 % reduction in field trials does not apply. Crop subgroup 23B has 

two representative commodities (Guava and fig and will have no reduction in the number of field 

trials since they are already at the minimum field trial number.

Table 33. Number of Field Trials for Tropical and Subtropical Fruit – Edible Peel Commodities to Establish 

the Subtropical, Small Fruit, Edible Peel Subgroup 23; Tropical and Subtropical, Medium to Large Fruit, 

Edible Peel Subgroup 23B, and the Tropical and Subtropical Palm Fruit, Edible Peel Subgroup 23C, 

Respectively (OPPTS 860.1500).

Representative 

Commodity

Subtropical, Small 

Fruit, Edible Peel 

Subgroup 23A

Tropical and 

Subtropical, Medium to 

Large Fruit, Edible 

Peel Subgroup 23B

Tropical and Subtropical 

Palm Fruit, Edible Peel 

Subgroup 23C

Olive 3 - -
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Representative 

Commodity

Subtropical, Small 

Fruit, Edible Peel 

Subgroup 23A

Tropical and 

Subtropical, Medium to 

Large Fruit, Edible 

Peel Subgroup 23B

Tropical and Subtropical 

Palm Fruit, Edible Peel 

Subgroup 23C

Fig - 3 or 2* -

Guava - 2 -

Date - - 3 or 2*

Total 3 4 or 5* 3 or 2*

*Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA 

OPPTS 860.1500 Crop Field Trials. For date and fig the registrant/petitioner has the option of doing 

3 trials with two treated sample (1x rate) per trial with four treated samples or 2 trials with four 

treated samples (two at 1x rate, two at 2x rate per trial.

The EPA crop production regions for residue field trials suggested distribution of the tropical 

and subtropical fruit – edible peel representative commodities that are based on current EPA 

Guidelines (OPPTR 860.1500) shows that date, fig, and olive are only grown in EPA Region 10 

and guava in EPA Region 13.

There are no specific production data in the U.S. for the following commodities: Açaí; 

African plum; almondette; appleberry; arazá; Bacaba palm; bacaba-de-leque; borojo, breadnut; 

cabeluda; cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; 

Chinese olive, white; Chirauli-nut; Ciruela verde; Davidson’s plum; desert date; Doum palm 

coconut; ffragrant Manjack; gooseberry, Abyssinian; Guabiroba; Guava, Costa Rican; Guava, 

Para; Illawarra plum; Kakadu plum; Marian plum; mombin, Malayan; monkeyfruit:; Mountain 

cherry; Patauá: peach palm; rambai; rumberry; Sete-capotes; silver aspen; water apple, and water 

berry. Most of these crops would be adapted to EPA Residue Field Trial Regions3, 10, or 13 and 

include Hawaii.

Efforts to update the NAFTA regions were initiated in 2009. Any future conflict in 

testing between regions can generally be resolved by having the ChemSAC review, the test 

protocol regions before residue trials are initiated and any differences can be resolved by input 

from the International Crop Grouping Consulting Committee (ICGCC) and reviews by Canada, 

PMRA.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND 

FEED COMMODITY VOCABULARY: See Table 34 Comparisons of Tropical and 

Subtropical – Edible Peel Crop Groups: Codex (005) and EPA (23). (Data prepared by Dr’s. 

Yuen-Shaung NG, Dr. Bernard A. Schneider, US EPA and Bill Barney, USDA IR-4, 2007, 

2012).

Another important aspect of crop grouping is the harmonization effort with the Codex 

Classification of Foods and Animal Feeds. The proposed EPA crop group for Tropical and 

subtropical fruit group – edible peel is very similar to the corresponding Codex Assorted tropical 

and sub-tropical fruit group – edible peel. The Codex Group 005, Assorted tropical and 
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181

subtropical fruit group – edible peel (Crop Group 005), consists of twenty-eight commodities

Table 34). Most of the Codex commodities are the same as those proposed by USDA IR-4 in 

this petition with certain exceptions. Kumquat (0289) and limequat (FT2324) are included in 

this Codex group but EPA has kumquat and limequat as part of the revised Citrus fruit group 10-

10, since they are citrus fruits or a citrus fruit hybrids in the case of limequat.. Carambola is 

called starfruit in the U.S. Tree tomato (FT0312) is now included in the EPA Fruiting vegetable 

crop group 8-10. There are five commodities proposed in the U.S. not yet in the Codex 

classification and these are agritos, cambuca, otaheite gooseberry, yellow mombin, and black 

persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub-tropical inedible 

peel group while the US has its documented ad an edible peel fruit. A revision of the Codex 

Classification is underway with consideration to include adding new commodities, creating 

subgroups, and selecting representative commodities. 

We continue to note that the current Codex crop group does not have representative 

commodities. A revision of the Codex Classification is underway with consideration to include 

adding new commodities, creating subgroups, and selecting representative commodities. The 

IR-4/EPA Crop Grouping Working Group and the International Crop Grouping Consulting 

Committee (ICGCC) are making every effort to cooperate with the Codex revision effort. The 

new Tropical and subtropical fruit group – edible peel and the representative commodities 

proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop 

classification systems. In the next proposed revision to the Codex Classification of Foods and 

Animal Feeds we would expect these changes to be considered as additions to their Tropical and 

sub-tropical fruit group – edible peel in the harmonization effort that Bill Barney, USDA IR - 4 

is coordinating with the Codex delegation. Therefore, this proposal will not only increase 

harmonization with the Canadian and NAFTA crop grouping system, but it is compatible with 

the international system of Codex. The Food Quality Protection Act of 1996 placed increased 

emphasis on using Codex MRLs in setting tolerances for pesticides in the U.S. 

Table 34. EPA/Codex Tropical and Subtropical Fruit – Edible Peel Crop Group 

Comparison. The Codex Group Name is “Assorted Tropical and Sub-Tropical Fruits –

Edible Peel”. (Based on Ng and Schneider, 2012).

LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

FT 2400 Acai* Acai

FT 4095 Acerola, See Barbados Cherry Acerola

FT 2300 African plum* African plum

FT - - Agritos

FT 2301 Almondette* Almondette

FT 0285 Ambarella Ambarella

FT 4097 Aonala, See Otaheite 

Gooseberry

Otaheite Gooseberry
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LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

FT 2401 Apak palm* Apak palm

FT 2302 Apple berry* Appleberry

FT 2350 Arazá* Arazá

FT 0286 Arbutus Berry Arbutus Berry

FT 26 Assorted Tropical and SubTropical Fruits – Edible PeelTropical and Subtropical Fruit –

Edible Peel

FT 2351 Babaco* Babaco

FT 2402 Bacaba palm* Bacaba palm

FT 2403 Bacaba-de-leque* Bacaba-de-leque 

FT 0287 Barbados Cherry Acerola

FT 2303 Bayberry, Red* Bayberry, Red

FT 2304 Bignay* Bignay

FT 0288 Bilimbi Bilimbi

FT - - Borojo

FT 2305 Breadnut* Breadnut

FT - Brazilian cherry, See

Grumichama

Surinam Cherry

FT 2306 Cabeluda Cabeluda

FT 2352 Cajou (pseudofruit)* Cajou, fruit

- Camu-camu, See Rumberry Rumberry

FT - - Cambucá

FT - Caranda, See Karanda Karanda

FT 2307 Carandas plum* Carandas-plum

FT 0289 Carambola Starfruit

FT 2306 Caranda Karanda

FT 0291 Carob Carob bean, bean

FT 0292 Cashew Apple Cashew apple

FT 2308 Ceylon iron wood* Ceylon iron wood

FT 2309 Ceylon olive* Ceylon olive

FT 2310 Cherry-of-the-Rio-Grande Cherry-of-the-Rio-Grande

FT 0293 Chinese Olive, Black, White* Chinese olive, black

FT 0293 Chinese Olive, Black, White* Chinese olive, white

FT 2311 Chiraulinut Chirauli-nut

FT 2354 Ciruela verde* Ciruela verde

FT 0294 Coco Plum Cocoplum

FT 0295 Date Date, dried fruit

FT 2355 Davidson's plum* Davidson's plum

FT 0296 Desert Date Desert Date

FT 0333 Doum palm or Doum Doum palm coconut 

FT 2312 False sandalwood* False sandalwood
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LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

FT 0335 Feijoa*** Feijoa

FT 0297 Fig Fig

FT 2313 Fragrant Manjack* Fragrant Manjack

FT 2314 Gooseberry, Abyssinian* Gooseberry, Abyssinian, 

FT 2315 Gooseberry, Ceylon* Gooseberry, Ceylon

FT 2356 Gooseberry, Indian* Gooseberry, Indian

FT - - Gooseberry, Otaheite

FT 2316 Governor's plum* Governor's plum

FT 0298 Grumichama Grumichama

FT 2317 Guabiroba* Guabiroba

FT 0336 Guava Guava

FT 2318 Guava berry* Guava berry

FT 2356 Guava, Brazilian* Guava, Brazilian

FT 2357 Guava, Cattley* Guava, Cattley

FT 2358 Guava, Costa Rican* Guava, Costa Rican

FT 2359 Guava, Para* Guava, Para

FT 2357 Guava, purple strawberry, See 

Guava, Cattley

Guava, purple strawberry

FT 2357 Guava, strawberry, See Guava, 

Cattley

Guava, strawberry

FT 2357 Guava, yellow strawberry, See 

Guava, Cattley

Guava, yellow strawberry

FT 2360 Guayabillo* Guayabillo

FT 0299 Hog Plum = Mombin, yellow Mombin, yellow

- - Icao Plum, See Coco Plum Cocoplum

FT 23190 Illawarra plum* Illawarra plum

FT 2361 Imbé* Imbé

FT 2362 Imbu* Imbu

FT Indian plum, See Governor’s 

plum*

Indian-plum

FT 0300 Jaboticaba Jaboticaba

FT 4103 Java Almond, See Group 024: 

Tree Nuts

Nut, Pili, member of Tree Nut 

Crop Group

FT 2320 Jamaica cherry* Jamaica-cherry

FT 0339 Jambolan Jambolan

FT 0340 Java apple = Wax jambu Wax jambu

FT 2404 Jelly palm* Jelly palm

FT 0302 Jujube, Chinese Jujube, Chinese transferred to the 

Stone fruit group 12-12.

FT 0301 Jujube, Indian Jujube, Indian
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LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

FT 4105 Kaki or Kaki Fruit, See

Persimmon, Japanese

Persimmon, Japanese

FT 2321 Kaffir plum* Kaffir-plum

FT 2322 Kakadu plum* Kakadu plum

FT 2323 Kapundung* Kapundung

FT 0290 Karanda Karanda.

FT 4107 Kumquat, Maurumi, See

Kumquats

Kumquat, Member of Citrus fruit 

group 10

FT 4109 Kumquats, Nagami, See 

Kumquats

Kumquat, Member of Citrus fruit 

group 10-10

FT 0303 Kumquats Kumquat, Member of Citrus fruit 

group 10-10

FT 2363 Kwai muk* Kwai muk

FT 2364 Lemon aspen* Lemon aspen

FT 2324 Limequat* Belong to Citrus fruit crop group 

10-10

FT 4111 Locust Tree, See Carob Carob bean

FT 2365 Mangaba* Mangaba 

FT 2366 Marian plum* Marian plum

FT 2367 Mombin, Malayan* Mombin, Malayan

FT 2368 Mombin, purple* Mombin, purple

FT - ** Mombin, yellow

FT 2369 Monkey fruit* Monkeyfruit

FT 2326 Monos plum* Monos plum

FT 2327 Mountain cherry* Mountain cherry

FT 2370 Nance Nance

FT 304 Natal Plum Natal Plum

FT 2371 Noni* Noni

FT 0305 Table Olives Olive

FT 0306 Otaheite Goosebery Goosebery, Otaheite

FT 2373 Papaya, Mountain* Papaya, Mountain

FT 2405 Patauá* Patauá

FT 2406 Peach Palm* Peach Palm, fruit

FT - - Persimmon, black

FT - Persimmon, Chinese, See

Persimmon, Japanese

Persimmon, Japanese

FT 0307 Persimmon, Japanese Persimmon, Japanese

FT - Pitomba* Pitomba

FT 2316 Plum-of-Martinique, See 

Govermor’s plum

Plum-of-Martinique
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185

LETTER CODEX 

COMMODITY 

NUMBER

CODEX COMMODITY NAME

(* Proposed Commodity)

PROPOSED 

EPA PREFER COMMODITY 

NAME

FT 4115 Pitanga, See Surinam Cherry Surinam Cherry

FT 4119 Pomarrosa, Malay, See Pomerac Pomerac

FT 4117 Pomarrosa, See Rose apple Rose apple

FT 0308 Pomerac Pomerac

FT 2373 Rambai* Rambai

FT 0309 Rose apple Rose apple

FT 2316 Rukam, See Govermor’s plum Rukam

FT 2328 Rumberry* Rumberry

FT 0310 Sea Grape Sea Grape

FT 0364 Sentul Sentul

FT 2329 Sete-Capotes* Sete-Capotes

FT 2330 Silver Aspen* Silver Aspen

FT 4121 St. John’s Bread, See Carob Carob Bean, Bean

FT 0289 Carambola Starfruit

FT 0311 Surinam Cherry Surinam Cherry

FT 0369 Tamarind Tamarind

FT 4123 Tamarillo, See Tree Tomato Tomato, Tree is included in the 

EPA Fruiting vegetable crop 

group 8-10

FT 4125 Tree Strawberry, See Arbutus 

Berry

No EPA Prefer Term

FT 0312 Tree Tomato Included in the EPA Fruiting 

vegetable crop group 8-10

FT 2374 Uvalha* Uvalha

FT 2331 Water Apple* Water Apple

FT 2332 Water Berry* Water Berry

FT 2333 Water Pear* Water Pear

FT 0340 Java apple = Wax jambu Wax Jambu

*New proposed Codex commodities.

** Codex says Feijoa is inedible peel.

*** Codex says mombin, yellow is included as Hog plum

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC 

USES, MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR 

PROPOSED MEMBERS OF THE TROPICAL AND SUBTROPICAL FRUIT CROP 

GROUP:

The members of this proposed crop group have similar food preparations, uses, and all are 

consumed fresh or consumed cooked or raw in various recipes including salads, jellies, and 
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juices. They can be used fresh or in a dehydrated form. Some of these tropical fruits have 

medicinal properties (See Appendix III). They also have ornamental landscape uses, plant 

extracts for medicinal uses, and uses as dyestuffs. Detailed preparation and cooking methods for 

the tropical and subtropical fruits – edible peel are listed in Table 35, while detailed specific uses 

for the tropical and subtropical fruits – edible peel will be listed in Table 36. 

Table 35. Preparation and Cooking Methods for the Tropical and Subtropical Fruits with

Edible Peel:

Commodity Preparation for Cooking

Açaí Fruit can be consumed fresh; the main use of acai is preparation of a juice obtained 

by soaking ripe fruits in water to soften the thin outer shell. Fruits are then 

squeezed and the large seeds strained out to produce a dense purple liquid; 

processed into ice cream, liquor, mousses, sweets and pastries. People of the lower 

Amazon River mix the fruit with cassava flour or rice. Can be made into syrup or 

sauce baked. Pulp is frozen.

Acerola Eaten fresh out of hand locally; fruits cooked with sugar and strained to remove 

seeds before using as a sauce, puree, syrup, jam, jelly or juice. Cold- or hotpressed juice may be frozen and made into fruit punch or added to other juices. 

Juice is also used to prevent oxidation of fruit used in salads. Fruit should be 

processed, frozen or refrigerated immediately.

African plum Fruit pulp can be eaten raw, candied, or prepared into jam or wine; in certain areas, 

fruit are cooked before consumption during food shortages. Leaves are used as an 

herb in cooking.

Agritos Whole berries consumed raw or processed into jelly and wine; seeds roasted and 

used as a coffee substitute.

Almondette Fruit pulp is eaten fresh or dried; seeds are a substitute for almonds and are roasted 

or used in baking; oil from the seed is used as an olive or almond oil substitute. 

From the seeds, a traditional Indian dish called ‘Chironji Ki Burfi’ is prepared. 

Fruit is used in sweets and confectionery products.

Ambarella Eaten fresh; juice is used for beverages; crisp sliced flesh is stewed with water and 

sugar and strained to produce a product similar to applesauce. Processed into 

preserves, jams and jellies; canned; unripe fruits are used for salads, curries, juices, 

flavorings; processed into jelly, pickles and relishes. Fruits can be dehydrated. 

Leaves are steamed as a vegetable with salted fish or eaten raw.

Appleberry Fruits are roasted if still green.

Arazá Fruit rarely eaten raw due to high acidity. Fruit is prepared into a juice and used to 

make soft drinks, ice-cream preserves and desserts. Processed into jelly from the 

pulp and seed. Excessive cooking destroys the attractive aroma and flavor.

Arbutus berry Raw fruit are undesirable but are consumed; fruit are processed into wine, jams, 

and preserves; dried; used in desserts. Fruits are an ingredient of several fermented 

and distilled alcoholic drinks and liqueurs.

Babaco Fruits are locally eaten only after cooking in Ecuador; whole fruits can be eaten 

raw with sugar or added to fruit salads; prepared into beverages, dehydrated fruit 

powder, dried fruit, marmalade, pies and preserves. Eaten fresh with lemon or 

lime; made into sauces. Unripe fruit are cooked as a vegetable, used in curries, and 

made into relishes, chutneys, and pickles.
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Commodity Preparation for Cooking

Bacaba palm Fruit is soaked for one hour to soften and loosen the pulp and skin, which is 

removed. Fruit is then smashed with a mortar and pestle. The emulsion is 

decanted and filtered. Sugar and thickener is added before drinking. Wine 

produced from the fruit is called vinho de bacaba. Oil is extracted by by adding 

macerated pulp to boiling water. The oil is similar to olive oil in taste.

Bacaba-de-leque Fruit are consumed raw and are used to prepare wine called vinho de bacaba; 

edible fruit oil is extracted.

Bayberry, Red Fruit are prepared into juice, sweets, jam and wine; canned in syrup, cooked, or 

eaten raw.

Bignay Fruit are cooked with fish in Indonesia; a mixture of ripe and unripe fruit is made 

into jam and jelly; the fruit juice is used to make syrup and has been fermented into 

wine and brandy. Leaves are eaten raw in salads, stewed with rice, or mixed with 

vegetables.

Bilimbi Fruit is extremely acidic/sour and usually not eaten raw. To reduce acidity, the 

fruit is pricked and soaked in water overnight, or soaked in salted water then boiled 

with a large quantity of sugar to make jam or jelly. Processed into chutneys and 

preserves. Half-ripe fruits are salted, placed in the sun and pickled in brine. In 

Costa Rica, green, uncooked fruits are prepared into a relish and served with rice, 

beans, fish or meat; used in curries and pickles. Slices of the fruit are served with 

salads or chili as a side dish. Aluminum utensils should not be used when 

preparing the fruit. Juice is prepared into beverages. Flowers are preserved with 

sugar.

Borojo The fruit has a sweet flavor with some bitterness. The fruit is consumed fresh and 

as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice is also 

mixed with milk and alcoholic drinks and the pulp is used for ice cream. Used as a 

fresh fruit, beverage base, folklore, and medicinal.

Breadnut Fruit and seed are consumed fresh or cooked. The fruit is boiled or processed into 

jelly. The seed is prepared similar to chestnuts and may be boiled or roasted to 

remove bitterness. Seeds are ground like flour and mixed with maize meal to make 

tortillas, baked with green plantains, used as a substitute of cocoa or roasted and 

used instead of coffee. Diluted sap is used as a milk substitute and added as an 

adulterant to chewing gum. 

Cabeluda Fruit are eaten fresh or processed into juices and jams.

Cajou, fruit The Tiriyó Indians of the Paru River in eastern Amazonia collect large quantities of 

the fruit in season and prepare it into a fermented drink mixed with cassava; the 

fruit is consumed raw and processed into juice. The edible nut is removed from the 

hull and is roasted. The fruit is used more than the nut.

Cambucá Eaten fresh after cutting around the middle of the fruit and removing the internal

pulp with a spoon. External flesh is used to make jams, marmalades, pies, juice, 

and ice cream.

Carandas plum Pulp is consumed fresh in both the ripe and unripe stages. Locals boil unripe 

berries and make porridge. It is also processed into jam and vinegar. Roots are 

added to water gourds, soups and stews to add flavor. Important food species in 

Ethiopia and other parts of Africa. Consumed during famine periods.

Carob Besides being chewed as a sweetmeat, pods are processed into cocoa-like flour, 

which is added to cold or heated milk for drinking or combined with wheat flour in 

making bread or pancakes. A flour made by beating the seeded pods is used in 
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Commodity Preparation for Cooking

breakfast foods. A fine flour is used to make confections, especially candy bars. 

The pulp is used as a chocolate substitute in desserts. The pods can be coarsely 

ground and boiled in water to yield a thick, honey-like syrup or molasses. The 

seeds or “bean” yield a tragacanth-like gum called “Tragasol” which is a 

commercial stabilizer and thickener used in bakery goods, ice cream salad 

dressings, sauces, cheese, salami, bologna, canned meats and fish, jelly, mustard 

and other products. The seed residue after gum extraction is made into a starch and 

sugar- free flour. In Germany, the roasted seeds are used as a substitute for coffee. 

Infusions of the pulp are fermented into alcoholic beverages.

Cashew apple The cashew apple may be consumed fresh, but contains high quantities of tannins. 

The apple is more often cooked, steamed, partially dried, or candied. Frequently, 

apples are preserved in syrup or processed into jam. Juice is extracted from the 

cashew apple to produce an alcoholic drink called feni. The processing of cashew 

nuts is difficult. Nuts must be roasted to drive off caustic cashew nut shell liquid 

before they are shelled. The nuts are consumed in many dishes. 

Ceylon iron wood Fruits are very sweet and are consumed raw by people.

Ceylon olive Fruit is eaten ripe and unripe. Made into pickles. The unripe fruit is first boiled, 

then squashed flat so the flesh cracks open around the seed, but the seed is left in. 

Whole fruit, together with tiny reddish purple shallots are immersed in the mixture 

known as Country Mustard. This pickle is known as veralu acharu. Unripe fruits 

are also consumed at roadside stands after they are boiled, pressed and seasoned 

with salt and chili powder. Ripe fruits are softer, sweeter, and eaten with palm 

sugar. Fruits are also pickled in a liquid of salt, sugar and vinegar.

Cherry-of-the-RioGrandePulp is eaten fresh; made into jellies, jams, juices and preserves. Fruits freeze well.

Chinese olive, 

black

May be eaten fresh after soaking fruit in salt water and drying in the sun. May be 

preserved in sugar, syrup, honey; may be processed with licorice. The stone is 

removed from the fruit and then pickled. Fruit is used in Chinese cooking. The 

seed is used in southern China as the walnut is used in northern China dishes. The 

seed is lightly fried and mixed with white chicken meat; formally a popular 

ingredient of Cantonese dishes that has now been replaced by the cashew nut.

Chinese olive, 

white

Fruit is consumed raw or cooked; raw fruits have a strong resinous flavor. Whole 

fruits are preserved in either sweet or sour form and are used like olives. The seed 

is edible but is small. It has a delicate flavor, is flaky-textured and is cream in 

color. Oil is extracted from the seed.

Chirauli-nut Ripe fruit is eaten raw and is sweet. The seed is rich in oil and is used as a 

sweetmeat; seeds are ground and used for making bean curd in Yunnan. Seeds are 

substituted for almonds.

Ciruela verde Fruit are not highly esteemed for fresh consumption; more commonly used as a 

flavoring. Fruit may be consumed fresh, cooked or preserved, creamy, sweet pulp.

Cocoplum Preparation for cooking: Fruit are consumed fresh, canned or made into preserves, 

jelly or jam. Fruit is stewed with sugar after the skins have been removed. Seeds 

are roasted as nuts.

Date Fruit is eaten fresh or dried, from the middle of the Khalal (largest size and highest 

sugar content) to the Tamar (dried) ripening stage. Fruit may be pressed into a 

large cake, eaten as sweetmeat, or used in jams, desserts, confectionary, sauces, 

curries, fish and stews (including the tajines of North Africa and the ragouts of 
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Commodity Preparation for Cooking

French cooking). Date honey is made from the juice of fresh fruit; date sugar; date 

paste; pickles; syrups; candies; sap is used in beer and wine making; date palm 

flour is made from the pith of the tree; oil is used from the seeds; palm heart is 

eaten in salads. Pulp is dried and mixed with other foods. The high sugar and low 

moisture content enable dates to keep for long periods.

Davidson’s plum Fresh fruit were consumed locally, but today the pulp is processed into jams, 

sauces, salad dressing, wine, juice, cordials, preserved fruit and confectionaries; 

fruit is used as an additive, coloring and flavoring.

Desert date Pulp is consumed fresh; used as a supplementary or emergency food. Fruit may be 

dried, fermented to make alcoholic beverages, edible oil-rich seed. Fruit can be 

stored for a year.

Doum palm 

coconut

Fruit pulp is consumed fresh and mixed with other foods; processed into 

beverages. The rind is made into molasses, cakes and sweet meats. Endosperm of 

immature seeds is eaten fresh.

False sandalwood Pulp is consumed fresh; fruit are also preserved. Fruit are used to make juice, 

jams, jellies and alcoholic beverages. Seed is eaten fresh or roasted. Oil from the 

seed is used in cooking, as a vegetable butter and as a ghee substitute in southern 

India. Young leaves are edible after thorough cooking and are used as a condiment 

in Indonesia.

Feijoa Fruit pulp is consumed fresh by cutting the fruit in half and scooping out the pulp 

with a spoon. Fruit is processed into jellies, jams, sauces, juices, wine and 

preserves. The flavor is stable during processing. Fruits are used in cakes or 

muffins as a substitute for bananas; added as a flavoring for ice cream, yogurt, 

sorbets, or smoothies. Feijoas pair well with ginger; fruits freeze well. The skin is 

edible but is resinous. Recipes for chutney usually include the peel. Feijoas are 

substituted in all dishes that use apples.

Fig The fruit (syconium) is eaten fresh, dried, baked, broiled, preserved or stewed. 

Baked into breads and other confections in Japan. Fruit is made into a dried fruit 

paste or jam; may be canned. Fresh and dried fig bits are added to spreads, honey, 

cakes, puddings, cookies, tarts, health bars and breakfast cereals. Fruits are often 

consumed with prosciutto or cheese; made into savory compotes to go with duck or 

salmon.

Fragrant Manjack The pulp from mature fruit is consumed; immature fruit are pickled and used as a 

vegetable fodder; leaves are used as a vegetable.

Gooseberry, 

Abyssinian

Fruit are collected and consumed fresh, mostly by children. During food shortage 

periods, all humans consume the fruit. Fruit may be stewed or preserved. 

Excellent for making jam or souring porridge.

Gooseberry, Ceylon Fruit may be consumed fresh with sugar, cooked, juiced, or preserved; used as a 

flavoring for beverages; made into pickles. Since the fruit is sour, it is mostly 

prepared into jelly and preserves. In Hawaii, fruit is produced into juice, spiced 

jelly, ketembilla-papaya jam, ketembilla-guava jelly, and ketembilla-apple butter; 

made into jelly in Israel.

Gooseberry, Indian Fruit is consumed fresh; fruit may be stewed with sugar and saffron or preserved. 

Preserving whole fruits are accomplished by brining, washing, pricking, blanching 

the fruit in an alum solution, layering the fruit with sugar until a syrup is formed, 

boiling the fruit and packing the fruit in cans or crystallizing the fruit as a 

confection. To remove the bitterness, the fruit are soaked in a salt solution or by 
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Commodity Preparation for Cooking

adding citrus fruit, unripe mango or tamarind. Fruit is added to other foods as 

seasoning. Juice is used to flavor vinegar. Ripe and half-ripe fruit are candied 

whole or made into jam and other preserves, sweetmeats, pickles, relishes and 

chutney. Fruit may be baked in tarts. In Indonesia, fruit are used as a substitute for 

tamarinds. Some people eat the fruit to avoid thirst. In India, a sauce is made from 

the dried chipped flesh. The chips are cooked in water, mashed with caraway 

seeds, and seasoned with salt and yogurt.

Gooseberry, 

Otaheite

Pulp must be sliced from the stone or fruits must be cooked and pressed through a 

sieve to separate the stone. Fruit is usually sliced, covered with sugar, and left in 

the refrigerator for one day. Sugar draws out the juice and modifies the acidity of 

the fruit. If left long enough, a clear, pale-yellow syrup is produced. In the 

Bahamas, under ripe whole fruits are soaked in salty water overnight to reduce 

acidity. Then fruit are rinsed, boiled once or twice in water, and later boiled in a 

separate pot with equal amounts of sugar until thick. When the process is 

complete, fruit are placed in sterilized jars without removing seeds. Fruit is rarely 

consumed fresh, since it is so sour. Fruit is usually stewed, candied, made into 

sauce, pickled, or preserved. When cooked in sugar, the fruit turns ruby red in 

color. In Indonesia, pulp is added to many dishes as a flavoring. In the 

Philippines, juice is made into cold drinks or fruit is used to make vinegar. In 

Malaysia, ripe and unripe fruit is cooked and prepared into relish, thick syrup, or 

preserves. In Thailand, fruits are processed into wine. In many areas, the fruit is 

combined with other fruits to make chutney, jam and jelly. Young leaves are 

cooked as greens in India and Indonesia.

Governor’s plum 

(includes Plum-ofMartinique, Rukam, 

and Indian plum)

Flacourtia indica fruit is consumed fresh. Fruit can be stewed, juiced, dried, or 

made into jellies, jams or pickles. Flacourtia inermis: Pulp can be consumed 

fresh but is mostly seeded and cooked with apples or made into pies, jellies, syrup, 

chutney, pickles and jams. Flacourtia rukam pulp is consumed fresh after rolling 

the fruit between the palms and bruising the flesh to reduce astringency; served 

fresh in ‘rujack,’ a spicy fruit salad. Fruit can also be cooked, pickled, or prepared 

into jellies, preserves, condiments, pies, chutneys and jams. Consumed in times of 

shortage. Young shoots and leaves are eaten raw in Java. Flacourtia jangomas 

pulp is consumed fresh; fruit is rolled between the hands to reduce astringency; 

prepared into jellies, jams, juice, syrup, marmalade, pickles, and chutneys. Stewed 

as a dessert. Shoots are consumed in Indonesia.

Grumichama Pulp is consumed fresh. Fruits can be pureed and made into jam, jelly or sauces. 

Chefs use the fruit in buffet lines and as an edible decoration on plates. In the 

Caribbean, a reduction is made from the juice of the fruit and poured over fish; 

used as a base for hot sauces. Whole pitted fruits are used in pies, cakes and fruit 

salad.

Guabiroba Fruit is consumed fresh or processed into juices, ices, liqueurs and sweets.

Guava The whole fruit is edible. Pulp is consumed fresh or added to fruit salads. When 

consumed fresh, fruit is consumed at the mature green stage when firm and crisp 

like an apple; skin is also consumed; sugar and rum can be used to enhance the 

flavor. Fruit is also stewed, dehydrated, dried into fruit leather, preserved, 

poached, cooked and canned, frozen, powdered, processed into juice, wine, jellies, 

jams, marmalade, chutney, relish, syrup, nectar, paste (called guava butter or 

cheese), and puree. Puree is used for juice, puddings, sauces, ice cream, cakes, and 
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Commodity Preparation for Cooking

preserves. Consumed in Asia under ripe with a salty or spicy dip. Fruit is added to 

desserts, confectionary, breakfast foods and baby foods. Processing involves 

boiling sliced fruit and removing seeds from the pulp. Seed oil may be used as an 

edible oil. Leaves are used in cooking in Asian countries.

Guava berry Pulp is consumed fresh; processed into jellies, jams, juices, and preserves. 

Preserved fruit is used in tarts. Fruit juice is used as a flavoring in alcoholic 

beverages. Fruit is used to make guava berry rum.

Guava, Brazilian Pulp can be eaten fresh but is most often used for baking and preserving; used most 

for making jellies. 

Guava, Cattley 

(includes Purple 

strawberry guava, 

Yellow strawberry 

guava, and 

Strawberry guava)

Fruit pulp is consumed fresh out-of-hand without preparation except removal of the 

calyx. Fruit is also processed to make juice, wine, jellies, jams, butters, pastes, 

preserves, puree or tart-filings, desserts, custards, and sherbets.

Guava, Costa Rican Due to acidity, pulp is most often processed into beverages, jellies, jams, preserves, 

and pie filling.

Guava, Para Fruit is very acidic and is consumed fresh mixed with honey; also processed into 

ice cream, sorbet, gelatins, preserves, juice (lemonade-like drinks), jellies, and 

candies.

Guayabillo Pulp is consumed fresh and in jellies.

Illawarra plum Fruit is consumed raw or cooked. Processed into jelly and jam. Used in tarts and 

cakes. The fleshy stems of the seeds were eaten by Aboriginal people in Australia.

Imbé Fruit is consumed fresh. Fruit can be processed into jelly, jam, preserves, fruit 

leathers, pies, milkshakes, ice cream and assorted desserts; can be fermented into 

an alcoholic beverage.

Imbu Fruit is consumed fresh; processed into beverages, preserves, jelly, ice cream and 

desserts. Used as a flavoring. A popular dessert is made from the fruit in Brazil 

and is called imbuzada. This is made by mixing the strained sweetened pulp of 

slightly ripe fruits with boiled milk and sugar. Fruit is widely consumed during the 

fruiting season.

Jaboticaba Fruit is consumed fresh by squeezing the fruit between the thumb and forefinger. 

This causes the skin to rupture and the pulp to slip out. Since the skin is high in 

tannins, it is astringent and normally not consumed. Fruit can be processed into

jellies, sauces, compotes, fruit juices, fruit salads, jams, nectars, liquors and wine. 

Fruit are also served with ice cream.

Jamaica cherry Berries are consumed fresh; processed into preserves and jam. Fruit are cooked in 

tarts. An infusion of the leaves is drunk as a tea-like beverage.

Jambolan Immature and mature fruit is consumed fresh; green fruit are consumed raw with 

salt; fruit are processed into jellies, sauces, ice cream, jam, distilled liquors, 

brandy, vinegar, and wine. Fruit are made into tarts. Astringent fruits are made 

sweeter by soaking in salt water or pricking them, rubbing them with salt, and 

letting them stand for an hour. Lower quality fruit are used for juice. Juice is 

made by cooking the fruit and allowing the juice to drain out without squeezing. 

The juice is then used for sherbet, syrup and drinks. A special drink called 

“squash” is made by cooking the crushed fruits, pressing out the juice, and adding 

sugar, water, citric acid, and sodium benzoate. White-fleshed jambolans contain 
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Commodity Preparation for Cooking

large amounts of pectin and are used to made jellies.

Jelly palm Fruit is consumed fresh; processed into jellies, jams, pies, cakes and preserves. 

The seed oil is used for margarines. The pith of the stem can be made into bread.

Jujube, Chinese Fruit is consumed fresh. Fruit may also be dried, stewed, candied, smoked, pickled 

and preserved. Fruits are produced into syrups or jellies; used in soups, cakes, 

puddings and breads. Dried fruits are used in Asia for cooking, tea-making, and 

natural remedies. Dried fruit is ground into powder that is used in the preparation

of ‘kochujang’, a fermented hot pepper soybean paste. In Europe, fruit are used as 

a table dessert and dry sweetmeat. In some areas, the fruit can be used as a coffee 

substitute.

Jujube, Indian In India, almost all fruit is consumed fresh. Fruit may be dried, stewed, produced 

into jam, candied, preserved, or powdered for use in beverages or as a condiment. 

Slightly under ripe fruit are candied by a process of pricking, immersing in a salt 

solution gradually raised from 2 to 8%, draining, immersing in another solution of 

8% salt and 0.2% potassium metabisulphite, storing for 1 to 3 months, rinsing and 

cooking in sugar syrup with citric acid. Populations in Southeast Asia eat unripe 

fruit with salt. Ripe fruits crushed in water form a popular cold drink. Ripe fruits 

are preserved by sun drying and a powder is prepared for out-of-season purposes. 

Acidic fruit are used for pickling or chutneys. In Africa, dried and fermented pulp 

is pressed into cakes resembling gingerbread. Young leaves are cooked and eaten 

in Indonesia. Jujube liqueur is made and sold as Crema de ponsigue in Venezuela. 

Seed kernels are consumed during times of famine.

Kaffir-plum Fruit is consumed fresh and processed into jelly and jams. Fruits are used to make 

rosé wine.

Kakadu plum Fruit are usually consumed raw; processed into gourmet jams, ice cream, and 

sauces used as a flavoring.

Kapundung Fruit are consumed fresh. Fruit may also be pickled, stewed or fermented.

Karanda Sweeter varieties are eaten out-of-hand; the more acidic varieties are stewed with 

plenty of sugar. Even by doing this, the skin may be found tough and slightly 

bitter. The fruit exudes gummy latex when cooked, but the rich-red juice becomes 

clear and is used in cold beverages. The syrup is used in sodas. Ripe fruits are 

utilized in curries, tarts, puddings and chutney. When slightly under ripe, fruits are 

made into jelly. Green sour fruits are made into pickles in India. With the skin and 

seeds removed, and seasoned with sugar and cloves, fruit are a popular substitute 

for apples in tarts.

Kwai muk Fruit is consumed raw. Fruit may be preserved in sugar syrup, salt, or sundried.

Lemon aspen The fruit provides a citrus-like flavor in sweet and savory products; used in recipes 

where lemon flavor is required, especially seafood and chicken dishes. Fruit is also 

processed into sauces, wines, jams, chutneys, relishes, cordials, conserves, ice 

cream, puree, pastes, glacé, biscuits, cakes and flavored mineral water.

Mangaba Fruit is consumed fresh; processed into juice, compotes, jelly, vinegar, sherbets, ice 

cream, preserves, and wine.

Marian plum Fruit is consumed fresh; processed into jams and chutney or cooked in syrup. Salt 

or sugar is added to sour fruit. Immature fruit is pickled in brine, added to curries 

and used as an ingredient in a chili-based condiment called ‘sambal’. The purple 

cotyledons of the plant are used as an ingredient in pickles. Locals consume the 

young leaves as a vegetable and mix them with chili or shrimp pastes or rice.
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Commodity Preparation for Cooking

Mombin, Malayan Fruit is consumed fresh or pickled; also used as a flavoring in cooked foods. 

Young leaves, flowers and fruit are edible.

Mombin, purple Fruit is mainly consumed fresh; processed into marmalade, beverages, juice, wine, 

vinegar and liquor. Pulp is used to flavor ice cream. In Mexico, ripe fruit are 

boiled with or without salt and eaten dried. In Florida, dried slices of ripe fruit 

have been commercially produced. Fruit are sometimes harvested while green and 

are eaten with salt and chili peppers, blended into a sauce, or pickled in vinegar. 

Ripe fruit are cooked with brown sugar, stored in glass jars and sold in stores. In 

other areas, fruit are stewed whole with sugar and consumed as dessert. In Mexico, 

“atole”, a watery porridge, is made from corn flour, sugar, fruit pulp and other 

ingredients. New shoots and leaves are eaten raw or cooked as greens in northern 

Central America.

Mombin, yellow In Brazil, fruit is consumed fresh. Children and travelers enjoy fruit the most as a 

thrist-quencher. Fruit are also used in jellies and sherbets. Pulp is frozen. In other 

countries, fruit is stewed with sugar and made into jam and preserves. Fruit is 

made into wine, liqueurs and other refreshing beverages. Green fruit is pickled in 

vinegar and consumed with salt and chili. Young leaves are cooked and consumed 

as a vegetable.

Monkeyfruit Fruit and male flowers are consumed raw, boiled, steamed or roasted. Fruits and 

flowers are made into pickles and chutney. Mature fruit are dried and used as a 

substitute for sour tamarind and mango fruit.

Monos plum Pulp is consumed fresh; processed into jellies.

Mountain cherry Fruit is consumed fresh.

Nance Fruit are consumed fresh; may also be persevered in vinegars, prepared in fresh 

and fermented drinks including chicha and crema de nance, and used in candies 

and ice creams. Cooked fruit are added to chicken, stews, stuffing, soups and 

tamales.

Natal plum Mature fruit are consumed whole without peeling or seeding. Whole fruit are 

preserved by pricking the fruit, cooking briefly in sugar syrup, and sealing in jars. 

Fruit may also be sliced, seeded and placed in fruit salads or added to gelatin. Fruit 

can also be made into a sauce or syrup and used as a topping for cakes, puddings 

and ice cream. Sometimes, fruit are pickled or used in pies and tarts. A 

combination of ripe and unripe fruits can be made into jams, jellies or chutneys. 

Whole fruit is bottled. Stewing and boiling causes latex to leave the fruit and 

adhere to the pot.

Noni Fruit can be consumed during any stage of development, depending on the product 

to be made; consumed raw or cooked; at the ‘hard white’ stage, fruit can be made 

into juices. Softened fruit are placed into large juice-collection containers to allow 

the fluids to seep out naturally and separate from the pulp. Fruit can also be placed 

into a bladder press to squeeze out the juice. Ripe fruit are consumed with salt in 

Myanmar; prepared into fruit leather. Cooked fruit is mixed with coconut. Unripe 

fruit is cooked in curries. Fruit are also used as a famine food in some countries. 

Fruit juice and powders made from fruit and leaves are used in health foods. 

Leaves are edible raw or cooked; leafy vegetable used to wrap food. Very

young leaves are cooked as vegetables and consumed with rice in Java and 

Thailand. The ripe fruit was used as a poultice. Juice from the fruit was also 

used to make a medicinal drink, aumiki ‘awa, as a remedy for tuberculosis, 
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Commodity Preparation for Cooking

and another drink, aumiki noni, used to counter any unpleasant effects of 

‘awa’.

Olive Olives are used for oil extraction and table consumption. Green-cured and ripecured olives are used as a relish or snack; fruit are stuffed with pimentos or 

almonds; used in breads, soups, and salads; common ingredient of everyday foods. 

In some areas, olives are picked green, crushed, cured in oil and used as a salad. 

Fruit can be dried in the sun and eaten without curing. Various fruit processing 

technologies are used remove the natural bitter taste for table consumption. The 

bitterness that comes from the compound oleuropein, is removed by a treatment 

with alkaline solution, a soaking in water or brine, or a treatment in dry salt. Table 

olives vary according to the maturity stage at which the fruit is picked, the kind and 

degree of treatment, the variety of the fruit, and the addition of flavor ingredients. 

Oil is extracted from the fruit and is used cold or hot as a flavoring or ingredient. 

Due to its stability at high temperatures, the oil is useful for frying. Compared to 

other oils, there is less penetration into food. The quality of the oil depends on the 

variety, maturity and extraction procedures. Many people consider the oil a 

gourmet food. Commercial olive oil is labeled as ‘extra virgin’, ‘virgin’, refined’, 

‘olive pomace’ and ‘olive oil’. Virgin and extra virgin oils are obtained from the 

first pressing. This is a purely mechanical process. Only cold pressing is used for 

extra virgin oil. Heat may be applied to aid in increasing fruit cell-wall 

permeability. Pomace oil is produced by chemical solvent extraction of the residue 

that remains after pressing. Refined oil is chemically refined either from lesser 

quality virgin oil or olive pomace oil. Olive oil is a mixture of refined and virgin 

oils.

Papaya, Mountain The fruit is only eaten fresh when sugar is applied. Fruit is cooked in syrup, 

stewed, or processed into preserves and jams. It can be canned or used for 

beverages; boiled and baked green fruit may be used as a vegetable. Thinly-sliced 

preserved flesh is eaten at meals with cheese or used in cooking.

Patauá Fruit is soaked before it is eaten to soften the pulp. An oil that is similar to olive 

oil is obtained after boiling the fruit. Traditionally, oil was extracted by mashing 

the mesocarp, heating it, and pressing it in a long woven tube. Two types of oil are 

extracted from mesocarp and the seed. Amerindians produce a thick non-alcoholic 

juice with a nut-like flavor from the fruit mesocarp. Fruit are used in drinks, 

popsicles and ice cream.

Peach palm, fruit Because raw fruit is caustic, is not consumed fresh. It is cooked and consumed as a 

breakfast item or snack with mayonnaise or sauce. The cooking process involves 

boiling, peeling, halving and pitting the fruit. Fruit is also preserved or dried. 

Cooked fruit are used in stews, pureed for making certain dishes, or fermented to 

make a drink called chichi. Fruit are processed into flour by cooking the bunch, 

cutting the fruit into small pieces, removing the seeds, drying the pulp and peel, 

and grinding the dried material. Some attempts have been made to freeze, dry, or 

can the fruit. The seed is consumed fresh or cooked. The palm is an important 

staple starch crop, perhaps as important as maize and cassava. The heart-of-palm 

is consumed raw in salads, or cooked and substituted for artichoke.

Persimmon, black Fruit is used in puddings and custards.

Persimmon, 

Japanese

Fruit is mainly consumed fresh by cutting the fruit in half and scooping the flesh 

out with a spoon. Lemon juice, cream or sugar is usually added to the pulp. 
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Commodity Preparation for Cooking

Peeled fruit is added to fruit salads, blended to make persimmon juice, processed 

into jams or sorbets, candied, stewed, or puréed and added to ice cream and other 

desserts. Fruit can also be made into molasses, cider, beer, and wine. Roasted 

seeds are used as a coffee substitute. Astringent-type fruit are mostly grown in 

China. These fruit are usually consumed over-ripened, dried, candied, frozen, 

preserved, or fresh after artificial treatments are performed to remove astringency. 

For drying, fruit are peeled, and hung in the sun (Japan) or sliced and oven-dried 

(Western countries). Dried fruit are also used as a source of sugar in China. Fruit 

are cured by soaking in vinegar or immersing in boiling water and letting the fruit 

stand for 12 hours; fruit may be cured by spraying with ethanol, ethylene gas, or 

carbon dioxide.

Pitomba Fruit is consumed fresh; may also be made into jellies, preserves, fruit leathers and 

carbonated beverages.

Pomerac Fruit is consumed fresh, stewed with cloves, cooked with acidic fruit, processed 

into wine, preserved, or served with cream for dessert. In Guyana, fruit is peeled 

and stewed and the skin is cooked separately to make a syrup. Petals of the redflowered hibiscus are added to the fruit to give it color. Unripe fruit are made into 

jelly and pickles. In Indonesia, flowers are consumed in salads and preserved in 

syrup. Young leaves and shoots are consumed raw with rice or cooked.

Rambai Fruit is consumed fresh, stewed or preserved; processed into wine and jam.

Rose Apple Consumed fresh mostly by children; fruit can be stewed with sugar and served as 

dessert or cooked with custards or puddings. Hollow fruit may be stuffed with rice 

and meat mixtures and baked. Fruit can be processed into jam or jelly or preserved 

with other fruits; can be made into a syrup and used in sauces or drinks. Halved or 

sliced fruit are candied in Jamaica. In southeast Asia, fruit are dipped in soy or fish 

sauce. Flowers are candied.

Rumberry Due to the acidity and sour taste, the fruit must be prepared using a blender, 

dilution in milk/water and addition of sugar.

Sea grape Fruit is consumed fresh; made into jelly, preserves, ice cream, sherbets or wine.

Sentul Fruit is consumed fresh without peeling; can be preserved or processed into candy, 

chutney, jelly, marmalade and preserves. In Bangkok, peeled fruit is consumed 

with a chili sauce and in India; fruit is consumed with a number of spices. 

Preserving occurs by paring and quartering the fruit, cooking it in syrup, and 

placing it in jars. Young fruit are candied by paring the fruit, removing the seeds, 

boiling the fruit in water, and boiling the fruit a second time in sugar. In the 

Philippines, fruit are peeled by dipping the fruit in hot water for 2 minutes, a lye 

solution at 93 °C (200 °F) for 3 to 5 minutes, and a cold-water bath. Following this 

process, fruit are commercially preserved. Very ripe fruit are fermented with rice 

to create an alcoholic drink.

Sete-capotes Fruit is consumed fresh; may be processed into juice and ice cream.

Silver aspen Fruit is consumed as juice, wines and sauces. Seeds are not consumed.

Starfruit The whole fruit (skin, seeds, pulp) can be consumed. The sweet varieties (Arkin, 

Fwang Tung, Thai Knight and Maha) are eaten fresh after slicing in salads and as 

garnishes. The tart varieties (Golden Star, Thayer, Newcombe, Star King) are 

mainly used for cooking. These varieties are cooked in puddings, tarts, stews, and 

curries. In Thailand, green fruits are boiled with shrimp. Under ripe fruits are 

salted, pickled or made into jam. In China, fruit are sliced lengthwise and canned 
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Commodity Preparation for Cooking

in syrup for export. In Queensland, the sweeter varieties are cooked green as a 

vegetable. Cross-sections of the fruit are covered with honey, allowed to stand 

overnight, are cooked briefly and put into jars. A relish is made of chopped unripe 

fruits combined with horseradish, celery, vinegar, and seasonings. Fruits are also 

dried and candied. Fruits are used as a substitute for apples in recipes. Starfruit 

juice is prepared into drinks. Starfruit flowers are acid and added to salads or made 

into preserves. Leaves are eaten as a substitute for sorrel.

Surinam Cherry Fruit is consumed fresh after picking. To reduce the resinous flavor, the fruit is cut 

open, the seeds are removed, the fruit is sprinkled with sugar, and it is chilled for 2 

to 3 hours. Fruit is also used fresh in fruit salads and processed into jellies, jams, 

pickles, juices, candies, ice cream, sorbets, marmalade, syrup, vinegar and wine; 

preserved whole in syrup. Fruit is placed in pies, chutneys, sauces, curries, 

puddings, custards, relish, and distilled liquor.

Tamarind Pulp is consumed fresh, dried, candied, and in beverages; used as a flavoring in 

foods and sauces including English Worcestershire sauce, barbeque sauce, and 

Angostura Bitters. Pulp is widely used as an ingredient in confectionary items, 

sauces, syrups, jellies, ice cream, curries, chutneys, preserves, wine, condiments, 

sweetmeats, spice mixtures, jams, fruit purées, vegetable purées, pickles, sherbets, 

and beverages. In Sri Lanka, fruit can be used to preserve fish; used as a garnish in 

soups and other dishes. Green fruit are used for flavoring purposes. The tender 

immature pods are eaten as a vegetable, cooked, or pickled, cooked as a seasoning 

with rice, fish, and meats in India. In the Bahamas, mature, but unripe fruit are 

roasted in coals and the pulp is eaten. The seeds are cooked (roasted, soaked to 

remove the seed coat and boiled or fried) and consumed. Seeds can be ground into 

flour or used as a coffee substitute. Kernels can be used to make a type of pectin 

that is used in the manufacture of jellies and stabilization of foods. Pods are easily 

broken if pressed. Flowers, seedlings, and young leaves are consumed in salads, 

curries and soups.

Uvalha Fruit is consumed fresh; processed into juice and jelly and used as a flavoring in 

alcoholic beverages.

Water apple Fruit is consumed fresh, served in salads, and cooked, stewed or pickled, mainly 

consumed by children. Young leaves are used to wrap snacks of fermented sticky 

rice.

Water berry Fruit are consumed fresh; used to make alcoholic drinks and jelly.

Water pear Fruit is consumed fresh or made into beverages. Fruits are especially consumed by 

children.

Wax jambu Fruit is consumed fresh or preserved, processed into jams, jellies and preserves. 

Green fruit are consumed raw with salt or cooked as a sauce in Malaysia; stewed 

with apples. Pink fruit are juicier, more flavorful, consumed fresh, or cooked 

without spices except for sugar. Salt or sugar is added to bland fruit.
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Specific Uses of the Tropical and Subtropical Fruit- Edible Fruit:

The main method of consumption of most tropical and subtropical fruits is as fresh fruit. 

Salads, both savory and sweet types, are prepared with many fruits. Indeed consumption is 

virtually as unlimited as the chef's imagination. Jams, jellies, juices (made with fresh fruits, 

concentrates, or frozen pulp), sauces, ice cream and sherbets, and other desserts and diverse 

confectionaries are typical of the uses to which tropical and subtropical fruits are put, both 

industrially and domestically (Table 36). Infusions as social beverages, not as medicinal 

remedies, are made from many different fruits. Specific products such as baby food are made 

with "healthy" fruits like the banana or the papaya, based on different kinds of puree (industrially

known as aseptic, chilled aseptic or simply chilled purees). Pickles and chutneys are made from 

many fruits, the most famous of which is mango chutney, a staple in Indian cuisine and highly 

esteemed by gourmets. Dips are also popular in many countries, of which perhaps the best 

known is avocado-based guacamole. Guava paste or spread is consumed, usually with bread and 

cheese, in many countries, particularly Cuba, Brazil, and the Canary Islands. 

Table 36. Specific Uses of Tropical and Subtropical Fruits:

Commodity Specific Uses

Açaí Ornamental, beverage base, fruit, oil/fat, vegetable, medicinal purposes; palm 

cabbage; palm hearts; wood, ink, and dye. This fruit is a major food resource 

in tropical America. Old trunks are removed for palm cabbage; the tree is the 

main source of palm hearts. Other uses include ornamental use; medicinal 

purposes; ink, dye and wood for house construction.

Acerola Fruit is used mainly for juice, jelly, puree and powder; medicinal purposes; 

eaten Fresh. Fruit is eaten fresh or processed into puree and juice, high in 

vitamin C content.

African plum Ornamental, wood, fruit, medicinal purposes, mulch, fuel, fodder; bark is used 

for dye; wood is used for construction purposes. Fruit can be candied, made 

into jam or eaten fresh; leaves, pods, and seeds are used for fodder; leaves are 

used in cooking; roots and fruit are used for medicinal purposes; bark is used 

for dye; wood is used for construction purposes and fuel. Grown around 

homes.

Agritos fruit, harmful organism host (crop diseases); wine, jelly, medicinal purposes, 

dye, coffee substitute, ornamental. Uses include wine and jelly from the 

berries, medicinal purposes from the roots, yellow dye from the roots and 

wood, a coffee substitute from the seeds, and an effective hedge or barrier 

plant.

Almondette Both the pulp and seed are widely consumed in India and are considered one of 

the country’s most delicious wild fruit. The seed is roasted and used as a 

substitute for almond. Oil produced from the seed is used as an olive or 

almond oil substitute. The bark yields tannin, wood is used for firewood, 

leaves are used as fodder, and all parts of the tree contain medicinal purposes.

Ambarella Fruit eaten fresh; preserves, juice for beverages; sauce similar to applesauce; 

green fruit pickled; ornamental; wood is used for canoes; leaves consumed

medicinal purposes.

Appleberry Also grown as an ornamental.

Arazá Beverage base, fruit, ornamental. Used to make juices, soft drinks, ice cream, 
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Commodity Specific Uses

preserves and desserts. Also serves as an ornamental

Arbutus berry Ornamental, beverage base, fruit, medicinal purposes; source of tannin for 

dyes; wood; nectar plant for honey production by bees. Used as an 

ornamental; bark is used in tanning leather; wood is used as a fuel source. 

Fruit is consumed by humans and birds.

Babaco Fruit. The entire fruit can be consumed. Fruits are locally eaten only after 

cooking; consumed fresh with sugar elsewhere. Fruits also blended into 

drinks, preserves and pies. Commonly used for making sorbets.

Bacaba palm Fruit, beads, oil, palm hearts; fruit oil is used as a moisturizer and emollient; 

waste from the fruit is fed to pigs and chickens; leaves are used for thatching; 

wood is used for tools. Fruit is consumed raw or cooked; can be made into 

preserves. The tree is also used as an ornamental.

Bacaba-de-leque Fresh fruit.

Bayberry, Red Fruit, dye, erosion control, medicinal purposes. Fruit are consumed raw and 

cooked. The fruit has been used as a food crop for 7,000 years. The plant has 

many medicinal purposes; grown as an ornamental

Bignay Ornamental, fruit, wood, medicinal purposes, rope (bark). Fruits are consumed 

both raw and cooked; leaves are eaten raw and cooked; bark is used in 

producing rope. Leaves are used for medicinal purposes.

Bilimbi Fruits used to make beverages, relish, chutney, preserves; pickled; medicinal 

purposes; cleaner. Fruits are consumed raw when prepared into a relish. Juice 

is prepared into drinks or used as a cleaning agent on metals. Fruit is used to 

deliver a tart tang to foods and beverages. Due to acidity, fruits are usually 

cooked and prepared into chutney. Various parts of the plant are used for 

medicinal purposes.

Borojo The fruit has a sweet flavor with some bitterness. The fruit is consumed fresh 

and as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice 

is also mixed with milk and alcoholic drinks and the pulp is used for ice cream. 

Juice is being marketed as aenergy drink. Uses as a fresh fruit, beverage base, 

and medicinal.

Breadnut Medicinal purposes, ornamental, fruit; leaves, branches and seeds are used as 

cattle feed; wood is used for construction, firewood, railroad ties, veneer, 

floors, tool handles, packing boxes, cabinets and furniture. Seeds contain nutty 

kernels and resemble potatoes or chestnuts in flavor. The tree is an important 

forage plant in the Yucatan. Fruit were a staple food for the Mayans.

Cabeluda Ornamental, fruit. Fruits are eaten fresh or processed into juices and jams.

Cajou, fruit Fruit, nut, beverage, source of disease resistance to anthracnose; wood is used 

for building, ornamental. The small kidney shaped nut is edible and tastes 

similar to the cashew. The peduncle is eaten fresh or prepared into juice.

Cambucá Fruit, juice, ornamental, medicinal purposes; bark used in the leather industry; 

wood. Fruits are eaten out of hand or used to make jams, juices, or desserts; 

the tree is used as an ornamental or for medicinal purposes. The bark is used in 

the leather industry; the wood is used for furniture and tools.

Carandas plum Fruit; sheep and goats eat the leaves of the plant; hedge/ornamental; source of 

firewood; roots are used as a snake repellant in Kenya, medicinal purposes.

Carob Pulp is eaten fresh or pods and seeds are ground and processed as chocolate 

substitute. Can also be used for livestock feed; seed gum is used in the 

manufacture of cosmetics, pharmaceutical products, detergents, paint, ink, shoe 

polish, adhesives, sizing for textiles, photographic paper, insecticides, and 

match heads; used in tanning; flavoring, sweetener, thickening agent, 

ornamental (shade/shelter), beverage base, charcoal, fuel wood; leaves are used 

for bioethanol; alcohol, gum/resin, medicinal purposes.
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Commodity Specific Uses

Cashew apple Beverage base, fruit, nut; seeds consumed; materials including beads, 

gum/resin, lipids; medicinal purposes; vertebrate poison (mammals); tree is 

used for erosion control; receptacle used as forage; seeds yield edible oil; the 

shells or hulls of the fruit yield a black, acrid oil that is used as a preservative 

and water-proofing agent in insulating varnishes, in oil and acid-proof cements 

and tiles, in brake-linings, as a lubricant in airplanes, and in termite proofing 

timbers. Wood is used to make furniture, boats, packing cases, and in the 

production of charcoal. Bark is used in tanning. Stems exude a clear gum used 

in pharmaceuticals and as a substitute for gum Arabic. Cashew apple is 

consumed by humans and animals; nuts are consumed; cashew apple juice is 

used for medicinal purposes; trees are used to control erosion.

Ceylon iron wood Fruit, graft stock for sapote, medicinal purposes, wood; leaves are used as 

fodder; the tree yields a gum; bark contains 10% tannins used for tanning; bark 

retards the fermentation of toddy. Fruits are consumed and fruits bark and seed 

oil have many medicinal purposes; trees are used for many purposes.

Ceylon olive Ornamental, fruit. Consumed both ripe and unripe. Fruits resemble large 

olives.

Cherry-of-the-Rio-Grande Fruit; home garden fruit and ornamental tree.

Chinese olive, black Ornamental, fruit, wood; aromatic oil resin known as elemi for varnish, lacquer 

and printer ink; seeds carved into beads and ornaments.

Chinese olive, white Fruit, beads, medicinal purposes; fruit, seed and resin are exported to Europe 

for medicinal, soap and varnish manufacture; oil is extracted from the seed; 

resin is used in paint, incense and fragrances; the tree is grown as an 

ornamental. Uses similar to olives.

Chirauli-nut Nut, fruit, medicinal purposes; wood is used for firewood and to make boxes, 

doors and furniture; bark contains tannin; leaves are used as a substitute for 

plates; seed oil is used in the manufacture of candies; seeds are consumed. 

Fruits and seeds are consumed.

Ciruela verde Fruit; home garden plant. Fruit are not commonly consumed fresh. More 

commonly used as a flavoring.

Cocoplum Fruit, wood for fuel and construction; medicinal purposes; ornamental; erosion 

control.

Date Dates are consumed fresh or in processed form. Fresh market dates are divided 

into dry, semidry, and soft varieties. In Middle Eastern countries, they are also 

eaten in the early khalal stage. Dates are nutritious, being high in carbohydrate 

and fiber. Mainly dried and sold as whole, pitted or chopped for confections or

to be eaten out of hand; ornamental; beverage base; fodder; fibers from dates 

provide thread and rigging for boats; wood for construction and firewood; 

medicinal purposes. Seeds are used as animal feed or strung as beads; seed oil 

is used for soap manufacture; leaves are used as matting, baskets, roofing, 

fencing and shelter. In most varieties, the sugar content is mostly invert sugar 

(glucose and fructose), with only low levels of sucrose. Some orchards of date 

palms in the Mediterranean are maintained solely to supply young leaves used 

on Palm Sunday during Easter week. Date palm leaves are a traditional 

roofing material in many regions. Garden brooms are made out of the stripped 

fruit clusters of the date palm. Processed products are more common in the 

Middle East, where large amounts of dates are produced, than they are 

elsewhere. Processed products include sugars, pastes, flours, preserves, syrups, 

and fermentation products. 

Davidson’s plum Fruit, additive, container plant.

Desert date Food additive (flavoring), human food (gum/mucilage, fruit, oil/fat, vegetable), 

seed oil is used as cooking oil; materials (beads, essential oils, fiber, gum/resin, 
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Commodity Specific Uses

tannin/dyestuff), medicinal purposes, potential source of pharmaceutical agent, 

non-vertebrate poison (disease vector control), vertebrate poison (fish, 

mammals); kernel cake is used as animal feed for sheep and poultry; wood is 

used for construction, furniture and fuel. Fruit has been used as a food crop in 

Egypt and the Near East for four millennia.

Doum palm coconut Ornamental, fruit, beads, fiber, forage, wood for construction; unripe seeds are 

edible; ripe seeds are used as a weapon; hardened endosperm of the ripe seed is 

used as vegetable ivory (used to make beads and carvings), seeds used as a 

millet substitute.

False sandalwood Fruit, oil/fat, lipids (material), medicinal purposes, firewood; bark and roots are 

used for tanning; bark is used to strengthen indigo dyes; heartwood contains an 

essential oil used for fumigation; flowers have an essential oil that are used as a 

substitute for orange blossom; compounds in the leaves are used as a poison for 

snails; the seed contains a non-drying oil suitable for soap manufacture and 

lubrication.

Feijoa: Fresh eating, used in salads or processed in jelly, marmalade and other 

preserves; used in desserts and drinks; home garden fruit; ornamental; the tree 

is pruned to form a hedge; medicinal purposes.

Fig Mostly dried, some canned and preserves. Some fruit eaten fresh (in recent 

years less than 5%). Fruits and leaves have potential for medical use; 

ornamental, beverage base, vertebrate poison (mammals), potential seed 

contaminant; oil from dried seed is used for liqueurs; syrup is use for tobacco 

flavoring. Ficin, an enzyme found in the leaves and fruit is used to tenderize 

meat. In India, fig leaves are collected after fruit harvest and used for animal 

feed.

Fragrant Manjack Fruit, wood for fuel and construction; leaves used as a vegetable and fodder; 

seed has potential for cattle feed; half-ripe fruit pulp used as a paper glue; fruit 

extract is used as a poison on nematodes; the tree is used for a boundary, a 

barrier or a support.

Gooseberry, Abyssinian Fruit is consumed by humans, baboons and monkeys; the plant is used for 

fencing and as fodder for goats and sheep.

Gooseberry, Ceylon Fruit; garden plant.

Gooseberry, Indian Fruit, potential as fuel wood, lipids (material), medicinal purposes; ornamental, 

bark, fruit and leaves are tannin rich and used in tanning and dyeing. Dried 

fruit yields ink, light-brown or yellow-brown hair dye and dye for dying of silk 

and wood. Iron sulfate turns this dye black. Fixed oil from the fruit is used as 

a hair-restorer and shampoo in India and is the main ingredient in conditioner 

sold through ‘natural’ product outlets. Simulated pottery jars are made from a 

paste of the boiled fruit. The leaves of the tree are used as fodder for cattle; 

branches are lopped for green manure. Wood is used for minor construction, 

furniture, implements, gunstocks, hooks, pipes, aqueducts, and water 

clarification.

Gooseberry, Otaheite Fruit; juice is used in drinks; ornamental, vegetable, medicinal purposes; leaves 

are consumed as a vegetable; root bark is used in tanning in India.

Governor’s plum (includes Plumof-Martinique, Rukam, and Indian 

plum)

Use : Governor’s plum ( Flacourtia indica): Jelly, jams and fresh fruit; young 

shoots are edible; medicinal purposes; wood used to make lumber and 

charcoal; ornamental, fresh foliage is used as fodder. Plum-of-Mart inique 

(Flacourtia inermi) Fruit. Rukam (Flacourtia rukam): Fruit; wood is made 

into rice pounders, pestles and clubs; medicinal purposes; garden plant. Indian 

plum (Flacourtia jangoma)s: Food medicinal purposes; wood is used for 

agricultural implements.

Grumichama Ornamental, fruit; home garden fruit.
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Commodity Specific Uses

Guabiroba Fruit, dooryard tree; wood is used for tools, furniture, construction, and fuel.

Guava Fruit, beverage base; wood for tools and fuel, medicinal purposes, weed, home 

garden fruit; commercial production, seed oil for edible uses and paints; leaves 

are used with other ingredients to make a black dye for silk; bark is used to tan 

hides. Fresh cultivars are sweet, large, and contain white flesh. Processing 

cultivars are more acid, have a hard rind, and contain red flesh. Fruit varies 

greatly from population to population and can be low acid, musky and sweet, 

bland, low-sugar, low acid, or high acid.

Guava berry Fruit, ornamental.

Guava, Brazilian Fruit, weed, wood for tool making; bark is rich in tannin and used for curing 

hides.

Guava, Cattley (includes Purple 

strawberry guava, Yellow 

strawberry guava, and Strawberry

guava)

Fruit, beads, weed; grown in the home garden; ornamental and can be grown as 

a hedge.

Guava, Costa Rican Fruit, home garden plant, wood. 

Guava, Para Whole fruit.

Guayabillo Whole fruit.

Illawarra plum Fruit; wood is used for cabinet making, table tops, furniture, packing cases, 

kitchen utensils, musical instruments, woodturning, and boat building; 

ornamental. 

Imbé Pulp used in the preparation of a wine and eaten fresh; wood is used as timber; 

garden plant. 

Imbu Pulp eaten fresh, made into beverages, desserts or preserves; roots are used as a 

source of emergency food and water. Wild fruit are so productive; there is 

little need for cultivation.

Jaboticaba Pulp eaten fresh out of hand or in salads or desserts. Fruit can also be 

processed into jellies or wine, ornamental, grown in home gardens.

Jamaica cherry Ornamental, fruit; potential as fuel wood; fiber (materials); bark is used to 

make twine and large rope; wood is used for interior sheathing, small boxes, 

casks, and general carpentry; being evaluated as a source of paper pulp; shade 

tree; fruits are used as bait to catch fish. Fruit are popular in the Philippines 

with children.

Jambolan Bee plants (pollination and nectar), ornamental, shade tree, wind break, fruit, 

medicinal purposes, weed; leaves serve as fodder for livestock and food for 

tassar silkworms in India; young shoots are used as a teeth cleaner; essential oil 

from the leaves scents soaps and is an ingredient used in perfume; bark is used 

in tanning leather, preserving fishing nets and is a source of brown dye; wood 

is used for fuel, beams, rafters, posts, bridges, oars, masts, troughs, well-lining, 

agricultural implements, carts, solid cart wheels, furniture, railway sleepers, 

and the bottoms of railroad cars.

Jelly palm Ornamental, fruit; the seed serves as a minor source of oil. 

Jujube, Chinese Some fresh eating, dried, smoked, pickled, or candied; wood used for fuel 

wood, charcoal, turnery, and agricultural implements; beads, chemicals, 

medicinal purposes, ornamental, hedge; leaves are cooked as an emergency 

source of food.

Jujube, Indian Fresh, dried, stewed, candied, preserved; fruit is used in dying silk; the bark 

yields brown dye; ornamental; barrier; land stabilizer; wood is used for fuel 

wood, furniture, line wells, boat ribs, tools, yokes, gunstocks, sandals, golf 

clubs, and building construction; invertebrate food (lac/wax insects), medicinal 

purposes, weed; leaves are used for tanning and as fodder; In Ethiopia, fruit are 

used to stupefy fish. 
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Commodity Specific Uses

Kaffir-plum Ornamental, fruit; bark is used for dyeing; wood is used as general timber for 

furniture and beams; larvae of the hairtail butterfly (Anthene definite) and the 

Eggar moth (Lasiocampa kollikerii) feed on the leaves of the tree; bushbabies, 

monkeys, baboons, bushbuck, and many types of birds feed on the fruit.

Kakadu plum Fruit; fruit is more commonly sold as an ingredient for cosmetics and entering 

new markets as a nutraceutical in food supplements and fortified beverages; 

medicinal purposes. Fruits that are consumed raw possess a drying-out effect 

in the mouth. Fruits have been used by the Australian Aborigines for tens of 

thousands of years.

Kapundung Fruit, ornamental, tannin; leaves yield mauve dye; dye is made from bark; fiber 

for paper manufacture; wood is used for house construction and furniture.

Karanda Beverage base, fruit, medicinal purposes; agent in tanning and dyeing; leaves 

have furnished fodder for the tussar silkworm; a paste of the pounded roots 

serve as a fly repellent; wood is used to make tools or burned as a fuel. Fruits 

are eaten fresh or cooked; the tree is used as a hedge, many medicinal 

purposes.

Kwai muk Fruit, ornamental; wood is used to make furniture; milky latex is used to make 

stiff rubber.

Lemon aspen Fruit, ornamental. An ornamental tree growing up to 15 meters (49 feet) tall 

and 2 meters (7 feet) wide. Native to Australia. Bush food plant.

Mangaba Fruit, latex/rubber. 

Marian plum Fruit, home garden tree. Sour fruits grow wild in the forests and are sometimes 

consumed. Sweet fruits are cultivated. Ma-yong fruits are cultivated but are 

slightly sour.

Mombin, Malayan Fruit, medicinal purposes; wood is used to make furniture.

Mombin, purple Fruit; the tree is planted as a living fence; gum from the tree is used as a glue in 

Central America; wood is used for paper pulp in Brazil; ashes from wood are 

used to make soap; leaves and fruits serve as forage; lac insects are raised on 

the red mombin in Mexico; medicinal purposes.

Mombin, yellow Fruit, medicinal purposes; wood is used in carpentry, matchsticks, tools, 

pencils, packing cases, fuel, carving, and as a substitute for cork; tannin in the 

bark is used for tanning and dyeing; gum from the tree is used as glue; young 

leaves are cooked and consumed; trees are used as a living fence; fruit are used 

as fodder for cattle and pigs; roots contain an emergency supply of water.

Monkeyfruit Fruit, ornamental; erosion prevention along streams and ravines; medicinal 

purposes; flowers are edible; leaves are used as fodder; wood is termite 

resistant and is comparable to teak wood; used in house and heavy 

construction, boat making, cabinet work and furniture; wood and roots yield 

dye; bark is chewed; bark yields a durable fiber for cordage.

Monos plum Fruit, ornamental.

Mountain cherry Fresh fruit.

Nance Fruit, ornamental, potential as beverage base; wood is used for firewood, 

charcoal, furniture, tool handles and building construction; bark and green fruit 

is used in tanning and dyeing; strong fiber is obtained from the bark; branches 

are used to catch fish.

Natal plum Pulp eaten fresh or made into desserts or preserves; plant is important as an 

ornamental and protective hedge, bonsai plant. The flavor is sour. Each fruit 

contains 6 to 16 small, thin, flat brown seeds that can be consumed. 

Noni Ornamental, roots and bark are used for tannin/dyestuff (red dye), medicinal 

purposes; health and cosmetic products from the leaves and fruit; the trunk is 

used for firewood and tools; fruit and leaves are used as fodder; oil from the 

fruit is used as an insecticide; soaps. Significant source of food for indigenous 
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Commodity Specific Uses

societies. Several varieties of noni vary in fruit size and leaf shape.

Olive Grown for fresh fruit and oil; pickled for green olives, brined and canned for 

ripe, crushed for oil. Also grown as an ornamental, preservative, erosion 

control, fuel wood, charcoal, lipids, medicinal purposes, important trade 

commodity, cultural symbol; fruit is an important food in the Mediterranean 

diet; oil from the seed is used for soap making and lubrication. Maroon, 

purple, blue and black dyes are obtained from the fruit; yellow-green dye is 

obtained from the leaves. Wood is used in turnery and cabinet making. Over 

1,200 different olive cultivars have been developed.

Papaya, Mountain Fruit is eaten cooked or fresh. It is easily prepared because it can be eaten skin 

and all; used as a gene source for disease resistance for papaya; the proteolysis 

enzyme, papain, is used as a meat tenderizer; grown in family gardens; green 

fruit is a source material of latex; medicinal purposes. 

Patauá Fruit, medicinal purposes; leaf base fibers are used as blowgun darts; leaves are 

used as baskets; the palm heart is edible; wood of the stem is used for floors 

and other construction needs.

Peach palm, fruit Fruit, oil, fat, starch, vegetable, medicinal purposes; source of hearts-of-palm; 

wood was used for tools and weapons; today wood is used for construction 

purposes; grown in home gardens. Wild-type fruit are rich in oils and 

domesticated fruit are rich in starch. Currently, the plant is most important in 

both Latin American and world markets for its heart-of-palm. This palm is the 

only domesticated palm in tropical America. 

Persimmon, black Fruit, bonsai, container plant, ornamental; fruit are used to make a black dye in 

Mexico; wood is used for tools, engraving blocks and art work; source of food, 

shelter and cover for wildlife. Fruit are popular to birds and other wildlife.

Persimmon, Japanese Fruit, sugar, wood, ornamental, source of rootstocks, medicinal purposes; 

tannin from the unripe fruit is used in brewing sake, dyeing, and as a wood 

preservative; juice of wild persimmons is used as an insect and moisture 

repellent. Part(s) of plant consumed: Edible peel and inner pulp. There are 

more than 950 cultivars of Japanese persimmon. The major varieties are Izu, 

Fuyu, and Suruga. Almost all non-astringent cultivars were developed in 

Japan. An important fruit source in China, Korea, and Japan since prehistoric 

times.

Pitomba Fruit, home garden plant, hedge, container plant.

Pomerac Fresh fruit, table wine in Puerto Rico; ornamental; medicinal purposes; home 

gardens; wood is used for construction, railway ties, and bowls. Part(s) of 

plant consumed: Whole fruit.

Rambai Fruit, shade tree, ornamental; wood used for posts; bark used as a mordant for 

dyes; medicinal purposes; rootstock. 

Rose Apple Fresh fruit, jams and jelly and candied; medicinal purposes, ornamental, weed; 

invasive in some areas; living fence around coffee plantations; fruits are used 

to make rosewater; branches are used to make hoops for sugar casks and 

baskets in Puerto Rico; bark is used for tanning and yields a brown dye; wood 

is used for furniture, spokes for wheels, knees for boats, beams for 

construction, frames for musical instruments, general turnery, and packing 

cases; fuel wood; wood for charcoal; essential oil from the leaves is used in the 

perfume industry; flowers are a source of nectar for bees.

Rumberry Beverage base, fruit, medicinal purposes. Fruit is extremely high in vitamin C 

content. Because the flavor of the fruit is sour and acidic, the fruit is usually 

prepared into drinks and ice creams.

Sea grape The fruit is utilized for making jellies, jams or wine; eaten out of hand as a 

fresh fruit. It is widely used as an ornamental in coastal areas; erosion control 
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Commodity Specific Uses

and dune stabilization, windbreak, bonsai, hedge, ground cover; medicinal 

purposes; wood is used to make furniture, cabinetry and ships; wood is used to 

make charcoal and serves as firewood; bark resins are used in tanning and 

dyeing; the plant is a good honey producer. The flavor is sweet, acid, bland or 

musky. 

Sentul The fruit is usually consumed raw without peeling. With the seeds removed, 

the fruit is made into jam or jelly; fruit is preserved; ornamental, backyard tree, 

provider of shade/shelter, medicinal purposes; in the Philippines bark is used in 

tanning fishing lines; wood is used to make house-posts, barrels, cabinets, 

boats, carts, sandals, and household items; firewood. The two types of sentuls 

are the Yellow and the Red. The Red is more common than the Yellow. A 

popular tropical Asian fruit.

Sete-capotes Ornamental and fresh fruit. 

Silver aspen Fresh fruit. 

Starfruit Sweet varieties are eaten fresh or used in salads, garnishes, and juices. Tart 

varieties are used for cooking; flowers and leaves are consumed; unripe fruit 

has high oxalate content and can be used to remove rust and clean metals; also 

used in place of a conventional mordant in dyeing; wood used for furniture; 

medicinal purposes. Slices cut in cross section are the shape of a star. The 

flavor ranges from sour to mildly sweet, resembling apples. Three to 15 flat, 

thin brown seeds are present in the fruit. The fruit is consumed in many 

dishes; the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry Consumed as fresh fruit; jams, jelly, relish, pickles or sherbet; grown in 

plantations; grown as an ornamental or hedge plant; medicinal purposes, weed 

(potential seed contaminant); invasive species; leaves are spread over floors of 

Brazilian homes to repel flies; bark contains tannin and can be used for treating 

leather; flowers are a source of pollen for bees.

Tamarind The young seedlings, tender leaves and flowers can be used as a salad crop; 

immature pods can be used as a seasoning; the pulp is an important ingredient 

in Worcestershire and barbecue sauces. The pulp can also be used in drinks, 

preserves and in meat sauces. Overripe fruit is used to clean copper and brass. 

Seeds are consumed after cooking, can be ground, or used to make a type of 

pectin. Dried leaves, flowers and pods are used as mordents in dyeing; yellow 

dye is obtained from the leaves; pulp is used in dyeing and to coagulate rubber 

latex; ornamental; shade/shelter, windbreak, prevents soil erosion; wood for 

tools, fuel and charcoal; beads, medicinal purposes; seeds can be used as a 

substitute in livestock feed; side branches of the tree and leaves are used as 

livestock fodder; leaves are consumed by silkworms; honey plant; powder 

from tamarind kernels is used in sizing and finishing cotton and has many other 

industrial purposes; oil from the seed is used in varnish; bark and twigs are 

used for twine and tanning.

Uvalha Beverage base, fruit, ornamental.

Water apple Fruit, home gardens, wood is used for construction or handicrafts, flowers are a 

source of nectar; some parts of the tree contain tannin that is used for dyeing.

Water berry Fruit, habitat and food source for native birds and other animals; bark is 

extracted for dye; powdered bark is used as a fish poison; wood is used for 

making mortars and fence poles; construction material for boat planking; 

firewood, charcoal; leaves are used as fodder; the tree is used for erosion 

control; shade tree; ornamental; living fence; the tree is used as an indicator of 

underground water and an indicator of areas suitable for sugarcane farming; 

protected species in South Africa.

Water pear Fruit, wood for poles, posts, building and bridge construction; firewood, 
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Commodity Specific Uses

charcoal; smoke from the wood is used to season milk containers; ornamental; 

source of shade and shelter.

Wax jambu Fruit eaten raw or cooked as a sauce or in a stew with true apples; also grown 

as an ornamental tree; wood is used for construction; flowers are a rich source 

of nectar.

MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS (SEE ALSO 

APPENDIX III): 

There are several medicinal uses of the tropical and subtropical fruits are they are discussed 

in APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fruits – Edible Peel. The 

medicinal value of tropicals and subtropicals, both the fruits themselves and their actual plant 

parts (bark, roots, and even pollen), has long been acknowledged by the diverse peoples in and 

around their areas of origin. These regions are rich in recipes for preparing infusions, 

decoctions, syrups, pastes, jellies, juices, and so forth for myriad purposes. Despite the relatively

low caloric values of tropical and subtropical fruits, they play an important role in human diet 

mainly because of their high and diverse vitamin and mineral content (See Appendix II). This 

has been of extreme importance in the tropics, where people have been consuming them since 

ancient times, either by collecting fruit from the wild or by cultivating plants in home or 

community gardens. They have become an important part of the diet of people in the developed 

countries of the world, especially between the health and fitness conscious. Toward the end of 

the twentieth century, market campaigns commonly recommended consumption of five fruits per 

day. The main method of consumption of most tropical and subtropical fruits is as fresh fruit or 

as jams, jellies, juices (made with fresh fruits, concentrates, or frozen pulp), sauces, ice cream 

and sherbets, and other desserts and diverse confectionaries are typical of the uses to which 

tropical and subtropical fruits are put, both industrially and domestically. 

USDA MARKETING STANDARDS FOR TROPICAL FRUITS

The USDA Agricultural Marketing Service (USDA AMS 1955, 2001, and 2010 has 

established standards for marketing some of the tropical fruits with edible peels such as date, fig, 

and olive oil and each will be discussed below. The standards for dried figs are for figs, which

the greater portion of the moisture has been removed. They must be clean and sound and may be 

sulphured. Dried figs have two colors white either fig or black figs. The white figs are white to 

dark brown in color and include varieties such as ‘Adriata’, ‘Calimyrna’, and ‘Kadota’. The 

‘Calimyrna’ must not be co-mingled with other varieties. The black figs are black or dark purple 

in color as in ‘Mission’ varieties. Either the styles for packing are variations of whole figs or 

pieces of figs made from whole dried figs whose size cannot exceed 3/8 in x 3/8 in x 3⁄4 in. Figs 

packed loose have varieties called white in six sizes called No. 1 size (jumbo) not exceeding 1-

9/16 in width to No. 6 size (standard size) less than 12/16 in width. Black varieties have similar 

styles but No. 1 is 1-5/16 of larger in width. The U.S. Grades A and B are based on flavor and 
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odor, uniform variety color requirements, uniform sizes, freedom from decay, disorders, 

bacterial spot, scab, worm holes, free from bruises, sunburn, decay, and mechanical injury. Also 

free from visible sugar crystals and moisture limits may not be exceeded with the maximum 

moisture by weight being 24 %. 

The grade standards for dates (U.S. Grade A or U.S. fancy – U.S. Grade C dry) are based 

on varieties, color, uniform size, freedom from defects. Defects include color damage, broken 

skin, abnormal shapes, scaring, dry skins, insect or mold injury, mechanical injury, .The fresh 

dates may or may not be softened by hydration and dry dates are not hydrated. The various 

styles include whole date, pitted date, date pieces, and/or macerated dates that have been ground, 

chopped, mashed, or broken. 

In California (Sibbert, 2004) upon delivery to the processor, all canning olives are graded 

by licensed state inspectors. Returns to the growers are based on total weight and size of the 

olives within each size classification. First step in the grading of olives is to determine whether 

they are “natural condition olives” or “canned-ripe olives of the tree-ripened type. The natural 

condition olives are freshly harvested olives generally in field bins and may be in water or a 

preserving solution, while the canned-ripe olives of the tree-ripened type are packaged but not 

oxidized olives of advancing maturity. The second step for grading is to verify the variety of 

which there are five commercial varieties placed in two groups based on size. Group I olives are 

much larger than Group II and constitute a much smaller proportion of the total production. The 

third step is to remove immature and overripe culls before size grading. Group I olives 

(Ascolano, Barouni, and Sevillano) should have no more than 15% immature fruit and picking

should stop when more than 10% of the fruit is overripe. Group II olives (Mission, Manzanillo) 

should have an even, pale-green color with a minimum of white lenticels. Olive culls are caused 

by many reasons such as machine injury, hail, wrinkled fruit, insect damage, split pits, and frost 

damage. The last grading step is determining the size of the olives. The olives will be then 

graded on number of olives per pound and the weight of individuals. Olives that do not meet the 

standards cannot be used for canning. For canned olive standards, see the section on processing 

olive products.

There are several U.S. grade standards for olive oil and olive-pomace oil. There are four

types of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude 

olive-pomace oil. The hierarchy for grades of virgin olive oil is extra-virgin olive oil; virgin 

olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). 

Lampante virgin olive oil is the lowest quality among the virgin olive oils and must be refined 

before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor 

and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. 

U.S. Virgin Olive Oil is virgin olive oil, which has reasonably good flavor and odor and 

excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g 

per 100g. U.S. Virgin Olive Oil not fit for human consumption without further processing is 

sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor 

flavor and odor and free fatty acid content expressed as oleic acid of more than 2.0 g per 100g. It 

is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting 
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of a blend of olive oil and virgin olive oil fit for human consumption without further 

consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 

100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining 

techniques that do not lead to alteration in the initial glyceridic structure. It has a free fatty acid 

content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The 

Olive- pomace Oils hierarchy from lowest to highest is olive-pomace oil, refined olive-pomace 

oil and crude olive-pomace oil. Crude olive-pomace oil has the lowest quality among the olivepomace oil s and must be refined before consumption. Olive-pomace cannot be labeled as olive 

oil. The U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace olive and 

virgin olive oils for human consumption without further processing. It has a free fatty acid 

content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive-pomace Oil is 

oil obtained by refining methods that do not lead to changes in the glyceredic structure. It has a 

free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olivepomace Oil does not meet the other olive-pomace requirements and is intended for food use or 

purposes other than food uses. 

AVAILABILITY AND STORAGE LIFE OF THE TROPICAL AND SUBTROPICAL 

FRUIT PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Some of these tropical and subtropical fruits with edible peels have major markets such as 

date, fig, guava, olive, starfruit, and tamarind. At present, many of the tropical and subtropical 

fruit- edible peel have limited availability by being in local markets (Table 37) Many such as 

açai, acerola, carob bean, and noni are widely available in health food stores. Others are available 

at this time as processed commodities such as jellies or juices such as red bayberry sold as 

rumberry, feijoa, and yellow mombin. 

Table 37. AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT 

PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Commodity Availability in the Marketplace

Açaí Staple food for inhabitants of the lower Amazon region where it is purchased from local 

acai fruit markets and businesses that process the fruit; palm hearts purchased from 

markets all over the world; acai fruit drinks, powdered juice extracts, tablets, frozen pulp 

and energy bars are sold in health food markets in the United States, Europe and online; 

fruit and juice is highly perishable.

Acerola Natural food outlets around the world promote vitamin C products from acerola 

including powder, tablets, capsules, juice and syrup; sold in baby foods in Puerto Rican 

markets; frozen fruits shipped to the United States for processing; no commercial 

production of fresh fruits; fruits bruise easily and are highly perishable.

African plum Children mostly collect and consume the fruit, but adults also consume fruits during food 

shortages; fruit is occasionally sold in African markets.

Agritos Although not commercially available, berries are widely consumed in Texas and made 

into jelly, baked goods, and drinks.

Almondette Fallen ripe fruits are collected from the wild in India.

Ambarella Fruit are sold in local markets in Vietnam, Laos, Camboida, Gabon, and Zanzibar. 

Consumed when other popular fruits are out of season.
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Commodity Availability in the Marketplace

Apak palm Fruit is not produced commercially and are consumed locally, when ripe.

Arazá Fruit is common on the town markets of Tefe. Plants are cultivated on small properties 

in South America.

Arbutus berry Fruits are bland and consumed more by birds than humans. 

Babaco Fruits are found in Farmer’s Markets and specialty markets in southern California; fruits 

exported from Australia and New Zealand to various markets; eaten locally in Ecuador.

Bacaba palm Fruit is widely used in Northern South America as a source of vinho de bacaba. Fruit are 

rarely seen in markets.

Bacaba-de-leque Consumed locally in Brazil and the Southeastern Amazonas.

Bayberry, Red Sold as “Yumberry” juice on the internet; fruit are cultivated in Southeast Asia but are 

difficult to grow commercially.

Bignay Sold in bunches at markets in Indonesia; fruit used to be sold commercially in southern 

Florida as a source of juice for jelly.

Bilimbi Grown and consumed locally throughout the year; fruits sold fresh at local markets.

Borojo The fruit are both harvested from the wild and marketed locally and also produced 

commercially (3,000 ha)

Cajou, fruit Fruit is collected and consumed locally. Fruit are sold at local markets and urban 

markets in Belém, Pará, Brazil.

Cambucá Only a few rare fruit growers’ orchards and botanic gardens grow the plant. The fruit 

was widely found at the Rio de Janeiro markets 60 years ago but today this is no longer 

true due to devastation of its natural environment.

Carob Pods are exported to Russia and central Europe; pods used to be regularly sold by street 

vendors in the Italian section of lower New York City for chewing; “health food” 

products are produced and sold in the U.S. as a substitute for chocolate.

Cashew apple Where labor costs are very low, cashew apples are gathered up and taken to markets or 

processing plants. Cashew apples are extremely perishable and usually spoil within one 

day. Cashew nuts are extremely popular and are sold worldwide in markets. Nuts are 

sold around the world in the roasted and salted form.

Ceylon iron wood Fruits are considered to be a seasonal delicacy and sell at high prices in Indian metros.

Ceylon olive Fruit is boiled, pressed flat, and sold with a twist of paper containing salt and chili

powder at roadside stalls. In Asian shops, it is possible to buy these fruits in a light 

pickling liquid of salt, sugar and vinegar. They are labeled ‘Thai olives’.

Cherry-of-the-RioGrandeGrown in home gardens and at present not grown for commercial production.

Chinese olive, black Sold preserved with salt in the marketplace.

Chinese olive, white The fruit, seed and resin are exported to Europe for medicinal use and for soap and 

varnish manufacture. Raw fruit is sold on local markets.

Chirauli-nut Fruits are sold in the bazaars in India.

Ciruela verde Marketed locally but little potential for development.

Cocoplum Important in local areas.

Date In traditional date-producing areas, dates are hand sorted in the field and sold at local 

markets. More industrialized date production relies upon packing and storage facilities to 

hold them until shipped. Important fruit of commerce. Classified as soft, semi-dry or 

dry depending on moisture content. Consumed as a staple food in the Middle East, North 

Africa, and Western Asia.

Davidson’s plum Fruits consumed locally and it is an important fruit in the bush food industry.

Desert date Food crop in arid areas; regular rural-market commodity; used commercially in the 

manufacture of steroids; commercial animal feed; cooking oil from the seed is marketed.

Doum palm coconut Locally important fruit; local populations have used the fruit and seeds for centuries.

Feijoa High quality processed feijoa products including frozen desserts and drinks including 

feijoa wine or juice products have been developed for several markets. Feijoa wine has 
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Commodity Availability in the Marketplace

been sold in small quantities to Asian markets and feijoa juice is used in a range of 

successful commercial blends in New Zealand. Freeze-dried feijoa chips are used in 

breakfast and cereal mixes. Homeopathic pharmacies sell “feijoa tea.” Fruit can be 

stored commercially at 4 °C (39 °F) for 4 weeks.

Fig Many value-added products from countries such as Portugal, Turkey, Greece, Japan, Iran 

and Iraq are created from figs. Sold in local farmers’ markets. Sold to restaurants. Fresh 

figs are highly perishable and sell for high prices. In many countries, much of the 

production is consumed domestically as fresh fruit. Fig Newton cookies have been 

manufactured in the United States since 1891. It is one of the most popular cookies made 

and sold in the United States. Fresh figs can be stored for up to 5 days.

Gooseberry, Ceylon In Israel, the fruit is produced into jelly and is exported.

Gooseberry, Indian In Southern Thailand and India, fruit are collected from the wild and taken to market. 

Hair products produced from the oil of the fruit are sold in health food stores and natural 

product outlets.

Gooseberry, Otaheite Fruit are consumed locally.

Governor’s plum 

(includes Plum-ofMartinique, Rukam, and 

Indian plum)

Flacourtia indica fruit is found in the local markets in Africa; Rukam (Flacourtia rukam) 

young shoots are marketed.

Grumichama Fruits are marketable for 10 to 12 days after harvest and are shipped to grocery stores, 

restaurants and hotels. Fruit availability is only 2 weeks out of the year; so many chefs 

process the fruit into frozen puree. Grumichama jelly and syrup can be found at some of 

Hawaii’s farmers’ markets.

Guabiroba Fruits are consumed only in their natural state and are greatly appreciated locally.

Guava Fruit is commercially grown around the world for the fresh market or processing.

Guava, Cattley 

(includes Purple 

strawberry guava, 

Yellow strawberry

guava, and Strawberry 

guava)

Ripe fruit is very perishable and is usually sold at the local markets. Fruit that is shipped 

long distances for market sales is harvested before it is completely ripened. Commercial 

growers sometimes ship fruit to local processors or factories instead of fresh fruit 

markets.

Guava, Para The fruits are consumed in their natural state (juices, sherbets) and sweets.

Imbu Fruit is collected from the ground and sold in local village markets or sold in markets 

outside the area of production.

Jaboticaba When in season, the fruit can be found in Brazilian markets and at roadside stalls.

Jamaica cherry Fruit are sold in local Mexican markets.

Jambolan Marketed in Asia and other local markets.

Jujube, Indian Fruits are taken to market.

Kaffir-plum Fruit are valued locally.

Kakadu plum Fruit is sold as an ingredient for cosmetics and is entering new markets as a nutraceutical 

in food supplements and fortified beverages; also harvested and sold in local markets. 

Fruit are purchased and sold to restaurants, airlines, hotels, juice manufacturers, food 

processors, and pharmaceutical companies.

Karanda Fruit is marketed in local villages in India, Burma, Malacca, and dry areas of Sri Lanka. 

Freshly picked ripe fruits can be kept at room temperature only 3 to 4 days before they 

begin to shrivel. Popular in some south Florida tropical fruit collections.

Kwai muk Gathered locally; farmers in Canton gather fruits and sell them in town for extra income.

Lemon aspen Fruit products including sauces, chutneys, relishes, and aspen flavored mineral water are

available in retail markets and the Internet. Fruit are traded whole, frozen or as juice.

Mangaba Fruit is industrialized in the form of frozen pulp for use as juice and ice cream; fresh fruit 

are shipped in plastic boxes immediately after harvest and have a shelf life of 3 to 4 days. 
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Commodity Availability in the Marketplace

If stored at 6 to 9 °C (43 to 48 °F) in polyethylene films, postharvest life is 7 to 10 days.

Marian plum Fruit is becoming popular among local consumers and is sold in markets. The leaves are 

also sold in local markets and the fruit may soon be exported.

Mombin, purple Both ripe and green fruit are sold in local markets and along streets. Ripe fruit are 

popular in the Indian markets of Mexico and Guatemala; in Ecuador, fruit is 

commercialized and found in supermarkets of big cities. Fruit is sold by size and 

ripening stage.

Mombin, yellow Fruit is sold in local markets and markets in other parts of the country. Frozen fruit pulp 

is sold commercially to restaurants, hotels and snack bars to make juice, ice cream and 

jam. It is one of the most prized pulps in Brazilian markets and the price remains high all 

year.

Nance Fruit are sold in local markets and along roadsides. In some local markets, fruit are sold 

packed in water in glass jars.

Natal plum Fruits are used locally and not marketed.

Noni A popular herbal dietary supplement in modern markets; some of the most important 

botanical remedies and food supplements traded on the international market. The largest 

markets for noni are North America, Mexico, Asia, and Australia.

Olive Widely available; sold throughout the world; raw olives are sold in specialty produce 

stores; there is a growing interest in olive oil consumption for health and gourmet 

reasons. 

Papaya, Mountain Fruit is accepted on the international market for use in the pharmacological industry and 

as a meat tenderizer. Rural populations consume the fruit.

Patauá The fruit has great economic potential. Soaked or heated fruits are sold on the market in 

the town of Coca. Indigenous people consider the oil highly valuable. During World 

War II when a world shortage of olive oil occurred, Brazil exported over 200 tonnes (220 

tons) per year of patauá oil.

Peach palm, fruit Due to the strong flavor, the fruit is harvested and commercialized before full ripeness. 

In Costa Rica, the San José market is supplied with fruit year-round. Fruit is sold in 

markets cooked, fresh by the bunch or minimally processed. Processing includes 

removing the fruit from the bunch, washing it, waxing it, sorting it, and packaging it. 

Fruit do not store well and deteriorate within 3 to 7 days. Heart-of-palm of this plant is 

the principal source of heart-of-palm in both Latin American and world markets. Large 

quantities of heart-of-palm are exported to Europe and the United States each year. 

There is also a niche market demand for dry flour

Persimmon, Japanese Fruit are sold all over the world. Most production in Israel is consumed domestically as 

fresh or cold-stored fruit, but some is also exported to Europe. Early fruit is shipped to 

market by the middle of August.

Pomerac Fruit are sold in local markets and along streets where the tree is grown; locally 

consumed, rather than exported.

Rose Apple Fruits are still seldom marketed.

Rumberry The fruit has only recently come into large-scale cultivation and sale to the world market. 

Japan is the major buyer. The high vitamin C content of the fruit has created a demand 

for the fruit in the natural products market. Herbal supplement companies in the United 

States are marketing rumberry extracts in powders and pills.

Sea grape Not commercially produced it is still viewed as “exotic”.

Sentul Fruit are sold in local markets. Marmalade is exported from the Philippines to Oriental 

food dealers in the U.S. and elsewhere.

Silver aspen Fruit is sold commercially as juice.

Starfruit Fruits were once viewed as a curiosity in the U.S.; today some small groves have been 

established and the fruits are used as “conversation pieces” to decorate gift shipments and 

appear in the produce sections of some supermarkets. Many U.S. shipments go to 
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Commodity Availability in the Marketplace

Vancouver, Quebec, and Disneyworld. Small amounts are sold locally. Fruits have been 

shipped successfully without refrigeration from Florida to northern cities. Waxing 

extends storage life and preserves vitamin value. The shelf life of the fruit is seven to 

twenty days. Fruit are available in the subtropics from late summer through to late 

winter.

Surinam Cherry Currently, fresh fruit is only available at local markets. The only commercial production 

is in Brazil and India. However, the demand for the fruit is increasing. Currently, most 

fruit products are made in the home.

Tamarind Fruit is marketed worldwide fresh and in sauces, syrups, and processed foods. Pulp is 

sold in shops and bazaars by weight. Seeds are sold in markets in Thailand.

Uvalha Processed commercially.

Water apple Fruit are sold in markets in piles or skewered on slender bamboo sticks in Indonesia. 

Fruit are almost available the entire year. Export is limited to border trade including 

Singapore.

Water pear No specific entry gathered and eaten.

Wax jambu Marketed in Asia, especially Malaysia.

AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED 

CROP GROUP MEMBERS IN THE U.S. MARKETPLACE:

Most of the major tropical and subtropical fruits – edible peel are widely available in the 

marketplace. USDA (Noncitrus fruit and tree nut 2010) references the market availability and 

peak production periods for guava as being available year around (Jan 1 – Dec 31). In addition, 

the Packer (volume 108, No. 54, 2011) has availability of date, fig, and starfruit Tables 38 - 40, 

respectively in the marketplace. 

Dates are available from California all year with a peak time being October – December 

(Table 38). USDA also states the marketing season for dates is from August 15 – March 15. 

Whole dates are harvested and marketed at three stages of their development. The choice for 

harvesting at one or any other stage depends on varietal characteristics, climatological conditions 

and market demand. They are as described before: - sweet khalaal: dates, physiologically 

mature, hard and crisp, around 50 % moisture content and over, bright yellow or red in color, 

perishable. - rutab: partially or wholly browned, reduced moisture content (average 30 – 35 %), 

fiber softened, succulent flesh, perishable. and tamar: color from amber to dark brown, bluish or 

almost black, moisture content further reduced (below 25 % down to < 10 %), texture from soft 

and pliable to firm and firm to hard.

Table 38. Availability of Dates in the U.S. Marketplace (A = Available, P = Peak) Packer, 

2010). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

California A A A A A A A A P P P P

Figs are available from California June 5 through October 30 (Table 39).
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Table 39. Availability of Figs in the U.S. Marketplace (A = Available, P = Peak). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

California A A A A A

The season for fresh, canned, or processed olives ranges from August 1 through July 3, and 

the oil crushing time is from December 1 through July 3. The main varieties harvested in 

California for olives are Manzanillo and Sevillano. Of the 190,000 tons of olives harvested in 

2010, Manzanillo accounted for 77.9 % and Sevillano accounted for 13.1 %. 

Starfuit is available from Florida January and February and June through December. The 

peak season is August and September (Table 40).

Table 40. Availability of Starfruit in the U.S. Marketplace (A = Available, P = Peak). 

Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec

Florida A A A A P P A A A

Guavas are available from Florida from Janurary through – March and June through October, 

while jaboticaba are available march through June. Passionfruit is available from April through 

August (Brooks, 2004). 

Storage Life of Tropical Fruits With and Without Edible Peels:

Tropical fruits are unlike temperate fruits in that they are more difficult to store and 

deteriorate rapidly after harvest making them susceptible to storage diseases. Tropical fruits are

classified as to ripening whether they are climacteric or non-climacteric fruit. Climacteric fruits

refer to fruits that have high respiration rate during the fruit's ripening and produce ethylene 

level. The climacteric fruits are those that are able to ripen after being picked. For example, 

avocado, banana, biriba, breadfruit, durian, feijoa, fig, guava, jackfruit, mango, papaya, 

passionfruit, persimmon, rambutan, sapodilla, sapote, soursop, and starfruit are climacteric. An 

example of climacteric fruits are bananas, they are picked and shipped green and then ripen at a 

later time. The nonclimacteric fruits include the date, jujube, longan, lychee, olive, pineapple, 

and pomegranate. With improvement in storage conditions, some of the edible peel tropical 

fruits can be stored over 4 weeks (Table 41). 

Table 41. Approximate Storage Life of Tropical and Subtropical Fruit – Edible Peel (EP) 

in Commercial Storage (Adapted Hardenburg, et al., 1986, Gast, 1991). Tropical fruits 

with inedible peels (IP) are also listed for comparison.

Commodity Edible Peel (EP) or 

Inedible Peel (IP)

Approximate Storage Life With 

Proper Storage Temperatures

Acerola EP 6 – 8 weeks

Atemoya IP 2 – 4 weeks

Avocado IP 2 – 8 weeks
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Commodity Edible Peel (EP) or 

Inedible Peel (IP)

Approximate Storage Life With 

Proper Storage Temperatures

Babaco EP 1 – 3 weeks

Banana IP 1 – 4 weeks

Breadfruit IP 2 – 4 weeks

Cashew apple EP 5 weeks

Cherimoya IP 2 – 4 weeks

Date EP 6 – 12 months

Durian IP 6 – 8 weeks

Fig, fresh EP 7 – 10 days

Gooseberry, Indian EP 6 – 9 days

Guava EP 2 – 3 weeks

Jaboticaba EP 2 – 3 days

Jackfruit IP 2 – 4 weeks

Jujube, Chinese EP 4 weeks

Longan IP 2 – 4 weeks

Lychee IP 3 – 5 weeks

Mango IP 2 – 3 weeks

Mangosteen IP 2 – 4 weeks

Mombin EP 2 – 3 weeks

Olives, fresh EP 4 – 6 weeks

Papaya IP 1 – 3 weeks

Passionfruit IP 3 – 4 weeks

Persimmon, Japanese EP 1 – 4 months

Pineapple IP 2 – 4 weeks

Pomegranate IP 2 – 3 months

Rambutan IP 1 – 3 weeks

Sapodilla IP 2 weeks

Sapote, black; Sapote, mamey, 

and Sapote, white

IP 2 – 4 weeks

Soursop IP 1 – 2 weeks

Star apple IP 3 weeks

Starfruit EP 3 – 4 weeks

Tamarind EP 3 – 4 weeks

CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A NEW 

TROPICAL AND SUBTROPICAL FRUI – EDIBLE PEELCROP GROUP:

The establishment of a new Tropical and Subtropical Fruit – Edible Peel Crop Group 23

will affect the need to update many Risk Assessment Models, Residue Chemistry Guidelines, 

OPP databases, and/or HED Standard Operating Procedures (SOP).
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The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure Modules of our 

current Risk assessment Models from DEEM-FCID, LIFELINE, and CARES will need to be 

updated to reflect new terminology and the new Crop Group terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), Table 1 

Raw Agricultural and Processed Commodities and Feedstuffs Derived from Crops and EPA 

Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), EPA Residue Chemistry

Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field 

Trials by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop 

Production. 

Any differences between the EPA and NAFTA Crop Production Regions after the NAFTA 

Regions are updated will be addressed by the ICCGR Workgroup or by the EPA HED 

ChemSAC with attendance by Canada, PMRA and Mexico. The EPA Residue Chemistry Test 

Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of Field Trials 

by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production 

will be updated to reflect more recent crop production information. There is currently no 

conflict with Canada. In addition, there should be no conflict with Canada since they do not 

produce the tropical fruit crops.

(3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -–

“Translation of Monitoring Data” issued March 26, 1999. This policy provides guidance on 

translating pesticide-monitoring data from one commodity to other similar commodities. Most 

of the monitoring data is from the USDA Pesticide Data Program (PDP) or the Food and Drug 

Administration (FDA). The policy is based on the crop groupings in the 40 CFR 180.41. 

The policy does not have to be updated at this time, since it no tropical fruit edible peel 

commodity is listed in this policy.

(4) HED SOP 99.6 - “Classification of Food Forms with Respect to Level of Blending” 

issued August 20, 1999. This SOP provides rationale and guidance to HED on revised criteria 

for inputting residue values and pesticide usage information into acute dietary exposure and risk 

assessments based on commodities. These revisions permit the Agency to fully utilize data 

generated by the USDA Pesticide Data Program. 

Some of the Tropical and Subtropical Fruit Crop Group members are included in the HED 

SOP 99.6. See Table 42 below. Many members of the proposed tropical fruit group edible peel 

are considered non-blended commodities since they can be eaten as a single fruit. The whole 
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fruits are not blended except for carob and can be uncooked, cooked, baked, boiled, or 

canned. Dates are considered partially blended since they are mixed from various sources.

TABLE 42. Classification of Food Forms with Respect to Level of Blending for the 

Tropical and Subtropical Fruit Group 22 – Edible Peel Crop Group. (HED SOP 99.6, April 

20, 1999). 

COMMODITY CROP 

GROUP 

FOOD FORM CLASSIFICATION

Carob O 13 - Baked B - Blended

Date O 13-- Baked PB - Partially blended

Date O 14 – Boiled PB - Partially blended

Date O 18 - Dried PB - Partially blended

Fig O 11 - Uncooked NB – Not blended

Fig O 13-- Baked PB - Partially blended

Guava O 11 - Uncooked NB – Not blended

Guava O 12 – Cooked: NFS NB – Not blended

Guava O 31 – Canned: NFS PB - Partially blended

Guava - juice O 31 – Canned: NFS PB - Partially blended

Olive O 32 – Canned: Cured PB - Partially blended

Olive oil O 98 - Refined B - Blended

Persimmon O 11 - Uncooked NB – Not blended

Surinam cherry (Pitanga) O Surinam cherry (Pitanga) NB – Not blended

Starfruit (Carambola) O 11 - Uncooked NB – Not blended

Tamarind O 11 - Uncooked NB – Not blended

(5) HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from Representative 

Commodities in the Crop Group Regulation to Other Commodities in Each Crop 

Group/Subgroup” issued September 12, 2000.

There is no guidance in the SOP for the proposed Tropical and subtropical fruit – edible 

peel group and its proposed subgroups. The proposed Tropical and subtropical fruit – edible peel 

commodities will be listed below followed by a listing of the proposed Tropical and Subtropical 

Fruit – Edible Peel group below:

Proposed Crop Group 23: Tropical and subtropical fruit – edible peel

Representative Commodities: Date, olive, fig, and guava

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Açaí Date

Acerola Olive
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CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

African plum Olive

Agritos Olive

Almondette Olive

Ambarella Fig

Apak palm Date

Appleberry Olive

Arazá Fig

Arbutus Berry Olive

Babaco Fig

Bacaba palm Date

Bacaba-de-leque Date

Bayberry, Red Olive

Bignay Olive

Bilimbi Fig

Borojo Fig

Breadnut Olive

Cabeluda Olive

Cajou, fruit Fig

Cambucá Fig

Carandas-plum Olive

Carob Fig

Cashew, fruit Fig

Ceylon iron wood Olive

Ceylon olive Olive

Cherry-of-the-Rio-Grande Olive

Chinese olive, black Olive

Chinese olive, white Olive

Chirauli-nut Olive

Ciruela verde Fig

Cocoplum Olive

Date Date

Davidson's plum Fig

Desert-date Olive

Doum palm coconut Date

False sandalwood Olive

Feijoa Fig

Fig Fig

Fragrant Manjack Olive

Gooseberry, Abyssinian Olive

Gooseberry, Ceylon Olive

Gooseberry, Indian Fig

Gooseberry, Otaheite Olive
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CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Governor's plum Olive

Grumichama Olive

Guabiroba Olive

Guava Guava

Guava berry Guava

Guava, Brazilian Guava

Guava, Cattley Guava

Guava, Costa Rican Guava

Guava, Para Guava

Guava, purple strawberry Guava

Guava, strawberry Guava

Guava, yellow strawberry Guava

Guayabillo Olive

Illawarra plum. Olive

Imbé Fig

Imbu Fig

Indian-plum Olive

Jaboticaba Fig

Jamaica-cherry. Olive

Jambolan Olive

Jelly palm Date

Jujube, Indian Fig

Kaffir-plum Olive

Kakadu plum Olive

Kapundung Olive

Karanda Olive

Kwai muk Fig

Lemon aspen Olive

Mangaba Fig

Marian plum Fig

Mombin, Malayan Fig

Mombin, purple Fig

Mombin, yellow Olive

Monkeyfruit Fig

Monos plum Olive

Mountain cherry Olive

Nance Fig

Natal plum Fig

Noni Fig

Olive Olive

Papaya, Mountain Fig

Patauá Date
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CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Peach Palm, fruit Date

Persimmon, black Olive

Persimmon, Japanese Fig

Pitomba Olive

Plum-of-Martinique Olive

Pomerac Fig

Rambai Fig

Rose apple Fig

Rukam Fig

Rumberry Olive

Sea grape Olive

Sentul Fig

Sete-capotes Olive

Silver aspen Olive

Starfruit Fig

Surinam cherry Fig

Tamarind Fig

Uvalha Fig

Water apple Olive

Water pear Olive

Water berry Olive

Wax jambu Olive

The proposed new translations of field trials from the representative commodities to other 

commodities in the Tropical and Subtropical Fruit – Edible Peel Crop Subgroups would be as 

follows:

Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed New Crop

Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup.

Representative Commodity: Olive

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Acerola Olive

African plum Olive

Agritos Olive

Almondette Olive

Appleberry Olive

Arbutus Berry Olive

Bayberry, Red Olive
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CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Bignay Olive

Breadnut Olive

Cabeluda Olive

Carandas-plum Olive

Ceylon iron wood Olive

Ceylon olive Olive

Cherry-of-the-Rio-Grande Olive

Chinese olive, black Olive

Chinese olive, white Olive

Chirauli-nut Olive

Cocoplum Olive

Desert-date Olive

False sandalwood Olive

Fragrant Manjack Olive

Gooseberry, Abyssinian Olive

Gooseberry, Ceylon Olive

Gooseberry, Otaheite Olive

Governor's plum. Olive

Grumichama Olive

Guabiroba Olive

Guayabillo Olive

Illawarra plum. Olive

Indian-plum Olive

Jamaica-cherry. Olive

Jambolan Olive

Kaffir-plum Olive

Kakadu plum Olive

Kapundung Olive

Karanda Olive

Lemon aspen Olive

Mombin, yellow Olive

Monos plum Olive

Mountain cherry Olive

Olive Olive

Persimmon, black Olive

Pitomba Olive

Plum-of-Martinique Olive

Rumberry Olive

Sea grape Olive

Sete-capotes Olive

Silver aspen Olive

Water apple Olive
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CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Water pear Olive

Water berry Olive

Wax jambu Olive

Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed New Crop 

Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup.

Representative Commodities: Fig and Guava

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Ambarella Fig 

Arazá Fig

Babaco Fig

Bilimbi Fig

Borojo Fig

Cajou, fruit Fig

Cambucá Fig

Carob Fig

Cashew apple Fig

Guava Guava

Guava berry Guava

Guava, Brazilian Guava

Guava, Cattley Guava

Guava, Costa Rican Guava

Guava, Para Guava

Guava, purple strawberry Guava

Guava, strawberry Guava

Guava, yellow strawberry Guava

Imbé Fig

Imbu Fig

Jaboticaba Fig

Jujube, Indian Fig

Kwai muk Fig

Mangaba Fig

Marian plum Fig

Mombin, Malayan Fig

Mombin, purple Fig

Monkeyfruit Fig

Nance Fig
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CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Natal plum Fig

Noni Fig

Papaya, Mountain Fig

Persimmon, Japanese Fig

Pomerac Fig

Rambai Fig

Rose apple Fig

Rukam Fig

Sentul Fig

Starfruit Fig

Surinam cherry Fig

Tamarind Fig

Uvalha Fig

______________________________________________________________________________

Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup - Proposed 

Representative Commodity: Date

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Açaí Date

Apak palm Date

Bacaba palm Date

Bacaba-de-leque Date

Date Date

Doum palm coconut Date

Jelly palm Date

Patauá Date

Peach Palm, fruit Date

______________________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 43. Health Effects Division Dry Matter and Seeding Rate Database. 

Tropical and Subtropical Fruit – Edible Peel Crop Group. Prepared by Dr’s. NG 

and B. A. Schneider. 2006, 2011.

Commodity % Dry Matter

Acerola 14.3, 18.1

Almondette 97 (kernels)

Borojo 31.0; 35.3; 45.0
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Commodity % Dry Matter

Cashew apple 12.0, 16.0

Cherimoya 23.4, 26.0, 26.5, 28.0

Date, dried fruit 76.0, 77.0

Feijoa 13.0, 13.4

Fig 20.8, 21.0, 22.0

Fig, dried fruit 72.0, 76.0

Guava 14.0, 14.9

Indian gooseberry 17.8, 22.9

Jaboticaba 12.9, 13.0

Jackfruit 22.8

Jambolan 13.6, 15.5

Jujube 21.0, 22.0

Jujube, dried 80.3

Karanda 18.2

Mombin, Malayan 19.7

Monkey jack 18.0

Natal plum 16.0

Olive 20.0, 36.6, 45.0

Olive, oil 0.00

Otaheite gooseberry 10.4

Persimmon 20.0

Persimmon, Japanese 22.9

Rose apple 16.8

Sapodilla 22.0

Starfruit 9.0, 10.0

Sugar apple 26.5

Surinam cherry 19.2

Tamarind 68.6, 79.1 (pulp)

COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

Currently, there are no commodity definitions for tropical and subtropical fruits in the 

Federal Register [(40 CFR § 180.1(g)]. However, in 1998, ChemSAC approved tropical fruit 

commodity definitions for avocado, guava, mango, papaya, and sugar apple. Only the guava 

commodity definition will be discussed in this analysis and is shown in the Table below:

General 

commodity 

Specific Commodities Included in 

Definition Comments 

Guava Guava, feijoa, jaboticaba, wax jambu, 

starfruit, passionfruit, acerola 

Primarily edible peel; note/peel rarely contaminates 

Passiflora spp. during juicing 
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IR-4 is proposing a new crop definition is proposed for guava that includes many of the 

closely related genus (Psidium spp.), species and varieties. The following is the proposed crop 

definition for guava:

A B

Guava 

(Psidium guajava L.)

Guava (Psidium guajava L.); Guava, Para (Psidium acutangulum DC.); 

Guava, Brazilian (Psidium guineense Sw.); Guava, cattley (Psidium 

cattleianum Sabine); Guava, Costa Rican (Psidium friedrichsthalianum

(O. Berg) Nied.); Guava, purple strawberry (Psidium cattleianum Sabine 

var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. 

littorale (Raddi) Fosberg); Guava, yellow strawberry; (Psidium 

cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo 

(Psidium sartorianum (O. Berg) Nied.)

Even though the commodity definition for guava was approved by the ChemSAC [40 

CFR 180 (1) (g)] in 1998, I recommend to be removed because the commodities will be included 

in the new crop subgroups, and passionfruit will be transferred to another new Tropical and 

subtropical fruit – inedible peel crop group 23. I recommend for ChemSAC to approve 

deleting the previously ChemSAC approved guava commodity definition under 40 CFR 

Part 180.1(g) because each of these commodities are listed separately as members of the 

new proposed Tropical and subtropical fruit – edible peel crop group. Also, the proposed 

modification to the guava definition shown above is not necessary since guava is being 

proposed as one of the representative commodities for crop subgroup 23B, “Tropical and 

Subtropical, Medium to Large Fruit, Edible Peel Subgroup”. Since the guava, commodity 

definition has not been published in the Federal Register there is no issue deleting it. The 

new proposal for modifying the commodity definition for guava would not be needed since each 

of these commodities can be listed separately as a member of the whole crop group. By listing, 

the commodities separately there would be no need for a new commodity definition for 

guava. Therefore, I propose that ChemSAC concur to reject this modified commodity 

definition for guava. 

TOLERANCE EXPRESSION GUIDANCE:

Until the Federal Register Notice is issued revising the Crop Group Regulation to 

establish a new crop group 23 for Tropical and Subtropical Fruit Crops – Edible Peel, with three 

new crop subgroups the commodities approved for the crop group will have to be listed as 

separate commodities at the same tolerance level as the representative commodity for the group. 

This also applied to the new Crop subgroups, the individual commodities will have to be listed 

separately with each at the same tolerance level. When ChemSAC approves the Tropical and 

Subtropical Fruit Group 23 – Edible Peel, the Risk Integration, Minor Use, and Emergency

Response Branch (RIMUERB) of the Registration Division can immediately implement the 

amended Crop Group with new tolerance expressions located in the Section F submissions. The 

following tolerance expression examples will provide an expedited way to establish tolerances in 
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or on Tropical and subtropical fruit – edible peel crops, especially for new reduced risk 

pesticides, without requiring additional residue data for all the crops noted. This will create a 

practice in the United States, which is already formalized in Canada, and promote international 

harmonization. Several tolerance expression examples for guidance purposes for use by

RIMUERB and HED reviewers will be listed below:

Example 1. What is the tolerance expression for the new Tropical and Subtropical Fruit Crop 23

– Edible Peel?

Answer to Example 1:

The tolerance expression for the new Tropical and Subtropical Fruit Group 23 – Edible Peel will 

be “Fruit, tropical and subtropical fruit – edible peel, group 3”

Example 2. How will the Crop group and subgroups appear in the Federal Register for 

the proposed crop group regulation [40CFR 180.41(c)]? This example is for the Field and 

External Affairs Division (FEAD) and Registration Division (RD) use in preparing the new 

Federal Register Regulation. The example follows the same format as the current Crop 

Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95, 26626-26643

Answer to Example 2:

“Crop Group 23: Tropical and Subtropical Fruit Crop Group – Edible Peel”.

Representative commodities. Date, olive, fig, and guava

(i) Table. The following Table 1 lists all the commodities listed in Crop Group 

23 and identifies the related crop subgroups and includes cultivars, varieties and/or hybrids of 

these commodities.

Commodities Related crop subgroups

Açaí, Euterpe oleracea Mart. 23C

Acerola, Malpighia emarginata DC. 23A

African plum, Vitex doniana Sweet 23A

Agritos, Berberis trifoliolata Moric. 23A

Almondette, Buchanania lanzan Spreng. 23A

Ambarella, Spondias dulcis Sol. ex Parkinson 23B

Apak palm, Brahea dulcis (Kunth) Mart. 23C

Appleberry, Billardiera scandens Sm. 23A

Arazá, Eugenia stipitata McVaugh 23B

Arbutus Berry, Arbutus unedo L. 23A

Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo 23B
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Commodities Related crop subgroups

Bacaba palm, Oenocarpus bacaba Mart. 23C

Bacaba-de-leque, Oenocarpus distichus Mart. 23C

Bayberry, Red, Morella rubra Lour. 23A

Bignay, Antidesma bunius (L.) Spreng. 23A

Bilimbi, Averrhoa bilimbi L. 23B

Borojo, Borojoa patinoi Cuatree. 23B

Breadnut, Brosimum alicastrum Sw. 23A

Cabeluda, Plinia glomerata (O. Berg) Amshoff 23A

Cajou, fruit, Anacardium giganteum Hance ex Engl. 23B

Cambucá, Marlierea edulis Nied. 23B

Carandas-plum, Carissa edulis Vahl 23A

Carob, Ceratonia siliqua L. 23B

Cashew apple, Anacardium occidentale L. 23B

Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard 23A

Ceylon olive, Elaeocarpus serratus L. 23A

Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk. 23A

Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev 23A

Chinese olive, white, Canarium album (Lour.) Raeusch. 23A

Chirauli-nut, Buchanania latifolia Roxb. 23A

Ciruela verde, Bunchosia armeniaca (Cav.) DC. 23B

Cocoplum, Chrysobalanus icaco L. 23A

Date, Phoenix dactylifera L. 23C

Davidson's plum, Davidsonia pruriens F. Muell. 23B

Desert-date, Balanites aegyptiacus (L.) Delile 23A

Doum palm coconut, Hyphaene thebaica (L.) Mart. 23C

False sandalwood, Ximenia americana L. 23A

Feijoa, Acca sellowiana (O. Berg) Burret 23B

Fig, Ficus carica L. 23B

Fragrant Manjack, Cordia dichotoma G. Forst. 23A

Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb. 23A

Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb. 23A

Gooseberry, Indian, Phyllanthus emblica L. 23B

Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels 23A

Governor's plum, Flacourtia indica (Burm. F.) Merr. 23A

Grumichama, Eugenia brasiliensis Lam 23A

Guabiroba, Campomanesia xanthocarpa O. Berg 23A

Guava, Psidium guajava L. 23B

Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg 23A

Guava, Brazilian, Psidium guineense Sw. 23A

Guava, Cattley, Psidium cattleianum Sabine 23B

Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.) 23A

Guava, Para, Psidium acutangulum DC. 23B

Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum 23B

Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg 23B

Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum 

forma lucidum O. Deg.

23B
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Commodities Related crop subgroups

Guayabillo, (Psidium sartorianum (O. Berg) Nied. 23A

Illawarra plum, Podocarpus elatus R. Br. Ex Endl. 23A

Imbé, Garcinia livingstonei T. Anderson 22B

Imbu, Spondias tuberosa Arruda ex Kost. 22B

Indian-plum, Flacourtia jangomas (Lour.) 23A

Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg 23B

Jamaica-cherry, Muntingia calabura L. 23A

Jambolan, Syzygium cumini (L.) Skeels 23A

Jelly palm, Butia capitata (Mart.) Becc. 23C

Jujube, Indian, Ziziphus mauritiana Lam. 23B

Kaffir- plum, Harpephyllum caffrum Bernh. Ex C. Krauss 23A

Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley 23A

Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg. 23A

Karanda, Carissa carandas L. 23A

Kwai muk, Artocarpus hypargyreus Hance ex Benth. 23B

Lemon aspen, Acronychia acidula F. Muell. 23A

Mangaba, Hancornia speciosa Gomes 23B

Marian plum, Bouea macrophylla Griff. 23B

Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz 23B

Mombin, purple, Spondias purpurea L. 23B

Mombin, yellow, Spondias mombin L. 23B

Monkeyfruit, Artocarpus lacucha Buch.-Ham. 23B

Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel 23A

Mountain cherry, Bunchosia cornifolia Kunth 23A

Nance, Byrsonima crassifolia (L.) Kunth 23B

Natal plum, Carissa macrocarpa (Eckl.) A.DC 23B

Noni, Morinda citrifolia L. 23B

Olive, Olea europaea L. subsp. europaea 23A

Papaya, Mountain, Vasconcellea pubescens A. DC. 23B

Patauá, Oenocarpus bataua Mart. 23C

Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes 23C

Persimmon, black, Diospyros texana Scheele 23A

Persimmon, Japanese, Diospyros kaki Thunb. 23B

Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg 23A

Plum-of-Martinique, Flacourtia inermis 23A

Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry 23B

Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg. 23B

Rose apple, Syzygium jambos (L.) Alston 23B

Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in 

Flacourtiaceae))

23A

Sea grape, Coccoloba uvifera (L.) L. 23A

Sentul, Sandoricum koetjape (Burm. F.) Merr. 23B

Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg 23A

Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley 23A

Starfruit, Averrhoa carambola L 23B

Surinam cherry, Eugenia uniflora L. 23B
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Commodities Related crop subgroups

Tamarind, Tamarindus indica L. 23B

Uvalha, Eugenia pyriformis 23B

Water apple, Syzygium aqueum (Burm. F.) Alston 23A

Water pear, Syzygium guineense 23A

Water berry, Syzygium cordatum 23A

Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry 23A

Cultivars, varieties, and/or hybrids of these commodities. 23A

(ii) Table. The following Table 2 identifies the crop subgroups for Crop Group 23, specifies the 

representative commodities for each subgroup and lists all the commodities included in each 

subgroup.

TABLE 2 -Crop Group 23: Subgroup Listing

Representative commodities Commodities

Subgroup 23A: Tropical and subtropical, small 

fruit, edible peel subgroup.

Olive. Acerola ; African plum; Agritos; Almondette; 

Appleberry; Arbutus Berry; Bayberry, Red; 

Bignay; Breadnut; Cabeluda; Carandas-plum; 

Ceylon iron wood; Ceylon oliveof-the-RioGrande; Chinese olive, black; Chinese olive, 

white; Chirauli-nut; Cocoplum; Desert-date; 

False sandalwood; Fragrant Manjack; 

Gooseberry, Abyssinian; Gooseberry, Ceylon; 

Gooseberry, Otaheite; Governor's plum; 

Grumichama; Guabiroba; Guayabillo; Illawarra 

plum; Indian-plum; Jamaica-cherry; Jambolan; 

Kaffir-plum; Kakadu plum; Kapundung; 

Karanda; Lemon aspen; Mombin, yellow; 

Monos plum; Mountain cherry; Olive;

Persimmon, black; Pitomba; Plum-ofMartinique; Rumberry; Sea grape; Setecapotes; Silver aspen; Water apple; Water pear; 

Water berry; Wax jambu cultivars, varieties, 

and/or hybrids of these.

Subgroup 23B: Tropical and subtropical, 

medium to large fruit, edible peel subgroup.

Fig and Guava. Ambarella; Arazá; Babaco; Bilimbi; Borojo; 

Cajou, fruit; Cambucá; Carob; Cashew apple; 

Guava; Guava berry; Guava berry; Guava, 

Brazilian; Guava, Cattley; Guava, Para; Guava, 

purple strawberry; Guava, strawberry; Guava, 

yellow strawberry; Imbé; Imbu; Jaboticaba; 

Jujube, Indian; Kwai muk; Mangaba; Marian 
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Representative commodities Commodities

plum; Mombin, Malayan; Mombin, purple; 

Monkeyfruit; Nance; Natal plum; Noni; 

Papaya, Mountain; Persimmon, Japanese; 

Pomerac; Rambai; Rose apple; Rukam; Sentul; 

Starfruit; Surinam cherry; Tamarind; Uvalha; 

cultivars, varieties, and/or hybrids of these.

Subgroup 23C: Tropical and subtropical palm 

fruit, edible peel subgroup.

Date. Açaí; Apak palm; Bacaba palm; Bacaba-deleque; Date; Doum palm coconut; Jelly palm;, 

Patauá; Peach Palm, fruit; cultivars, varieties, 

and/or hybrids of these.

Example 3: How will I express the tolerances on an interim basis until the Federal Register 

Notice is final for the Tropical and subtropical fruit group – edible peel 23, for example at a 

tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and 

Health Effects Division (HED) to prepare tolerance tables. All the new proposed commodities 

will have to be listed separately from the crop group tolerance and at the same level as the crop 

group.

Answer to Example 3:

Commodity Parts per million (ppm)

Açaí 1.5

Acerola 1.5

African plum 1.5

Agritos 1.5

Almondette 1.5

Ambarella 1.5

Apak palm 1.5

Appleberry 1.5

Arazá 1.5

Arbutus Berry 1.5

Babaco 1.5

Bacaba palm 1.5

Bacaba-de-leque 1.5

Bayberry, Red 1.5

Bignay 1.5

Bilimbi 1.5

Borojo 1.5

Breadnut 1.5

Cabeluda 1.5

Cajou, fruit 1.5

Cambucá 1.5

Carandas-plum 1.5

Carob 1.5
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Commodity Parts per million (ppm)

Cashew apple 1.5

Ceylon iron wood 1.5

Ceylon olive 1.5

Cherry-of-the-Rio-Grande 1.5

Chinese olive, black 1.5

Chinese olive, white 1.5

Chirauli-nut 1.5

Ciruela verde 1.5

Cocoplum 1.5

Date 1.5

Davidson's plum 1.5

Desert-date 1.5

Doum palm coconut 1.5

False sandalwood 1.5

Feijoa 1.5

Fig 1.5

Fragrant Manjack 1.5

Gooseberry, Abyssinian 1.5

Gooseberry, Ceylon 1.5

Gooseberry, Indian 1.5

Gooseberry, Otaheite 1.5

Governor's plum 1.5

Grumichama 1.5

Guabiroba 1.5

Guava 1.5

Guava berry 1.5

Guava, Brazilian 1.5

Guava, Cattley 1.5

Guava, Costa Rican 1.5

Guava, Para 1.5

Guava, purple strawberry 1.5

Guava, strawberry 1.5

Guava, yellow strawberry 1.5

Guayabillo 1.5

Illawarra plum. 1.5

Imbé 1.5

Imbu 1.5

Indian-plum 1.5

Jaboticaba 1.5

Jamaica-cherry 1.5

Jambolan 1.5

Jelly palm 1.5

Jujube, Indian 1.5

Kaffir-plum 1.5

Kakadu plum 1.5

Kapundung 1.5

Karanda 1.5

Kwai muk 1.5

Lemon aspen 1.5

Mangaba 1.5
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Commodity Parts per million (ppm)

Marian plum 1.5

Mombin, Malayan 1.5

Mombin, purple 1.5

Mombin, yellow 1.5

Monkeyfruit 1.5

Monos plum 1.5

Mountain cherry 1.5

Nance 1.5

Natal plum 1.5

Noni 1.5

Olive 1.5

Papaya, Mountain 1.5

Patauá 1.5

Peach Palm, fruit 1.5

Persimmon, black 1.5

Persimmon, Japanese 1.5

Pitomba 1.5

Plum-of-Martinique 1.5

Pomerac 1.5

Rambai 1.5

Rose apple 1.5

Rukam 1.5

Rumberry 1.5

Sea grape 1.5

Sentul 1.5

Sete-capotes 1.5

Silver aspen 1.5

Starfruit 1.5

Surinam cherry 1.5

Tamarind 1.5

Uvalha 1.5

Water apple 1.5

Water pear 1.5

Water berry 1.5

Wax jambu 1.5

Example 4: How will I express the tolerances on an interim basis until the Federal Register 

Notice is final for the Tropical and subtropical, small fruit, edible peel subgroup 23A, for 

example at a tolerance level of 1.5 ppm? This example will be useful for the Registration 

Division (RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 4 for the Tropical and subtropical, small fruit, edible peel subgroup 

23A:

Commodity Parts per million (ppm)

Acerola 1.5

African plum 1.5
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Commodity Parts per million (ppm)

Agritos 1.5

Almondette 1.5

Appleberry 1.5

Arbutus Berry 1.5

Bayberry, Red 1.5

Bignay 1.5

Breadnut 1.5

Cabeluda 1.5

Carandas-plum 1.5

Ceylon iron wood 1.5

Ceylon olive 1.5

Cherry-of-the-Rio-Grande 1.5

Chinese olive, black 1.5

Chinese olive, white 1.5

Chirauli-nut 1.5

Cocoplum 1.5

Desert-date 1.5

False sandalwood 1.5

Fragrant Manjack 1.5

Gooseberry, Abyssinian 1.5

Gooseberry, Ceylon 1.5

Gooseberry, Otaheite 1.5

Governor's plum. 1.5

Grumichama 1.5

Guabiroba 1.5

Guayabillo 1.5

Illawarra plum. 1.5

Indian-plum 1.5

Jamaica-cherry 1.5

Jambolan 1.5

Jujube, Chinese 1.5

Kaffir-plum 1.5

Kakadu plum 1.5

Kapundung 1.5

Karanda 1.5

Lemon aspen 1.5

Mombin, yellow 1.5

Monos plum 1.5

Mountain cherry 1.5

Olive 1.5

Persimmon, black 1.5

Pitomba 1.5

Plum-of-Martinique 1.5

Rumberry 1.5

Sea grape 1.5

Sete-capotes 1.5

Silver aspen 1.5

Water apple 1.5

Water pear 1.5

Water berry 1.5
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Commodity Parts per million (ppm)

Wax jambu 1.5

Example 5: How will I express the tolerances on an interim basis until the Federal Register 

Notice is final for the Tropical and subtropical, medium to large fruit, edible peel subgroup 23B

for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration 

Division (RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 5 for the Tropical and subtropical, medium to large fruit, edible peel 

subgroup 23B:

Commodity Parts per million (ppm)

Ambarella 1.5

Babaco 1.5

Bilimbi 1.5

Borojo 1.5

Cajou, fruit 1.5

Cambucá 1.5

Carob 1.5

Cashew apple 1.5

Ciruela verde 1.5

Davidson's plum 1.5

Feijoa 1.5

Fig 1.5

Gooseberry, Indian 1.5

Guava 1.5

Guava berry 1.5

Guava, Brazilian 1.5

Guava, Cattley 1.5

Guava, Costa Rican 1.5

Guava, Para 1.5

Guava, purple strawberry 1.5

Guava, strawberry 1.5

Guava, yellow strawberry 1.5

Imbé 1.5

Imbu 1.5

Jaboticaba 1.5

Jujube, Indian 1.5

Kwai muk 1.5

Mangaba 1.5

Marian plum 1.5

Mombin, Malayan 1.5

Mombin, purple 1.5

Monkeyfruit 1.5

Nance 1.5

Natal plum 1.5

Noni 1.5

Papaya, Mountain 1.5

Persimmon, Japanese 1.5
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Commodity Parts per million (ppm)

Pomerac 1.5

Rambai 1.5

Rose apple 1.5

Rukam 1.5

Sentul 1.5

Starfruit 1.5

Surinam cherry 1.5

Tamarind 1.5

Uvalha 1.5

Example 6: How will I express the tolerances on an interim basis until the Federal Register 

Notice is final for the Tropical and subtropical, palm fruit, edible peel subgroup 23C for example 

at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) 

and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 6 for the Tropical and subtropical, palm fruit, edible peel subgroup 

23C:

Commodity Parts per million (ppm)

Açaí 1.5

Apak palm 1.5

Bacaba palm 1.5

Bacaba-de-leque 1.5

Date 1.5

Doum palm coconut 1.5

Jelly palm 1.5

Patauá 1.5

Peach palm, fruit 1.5

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE TROPICAL AND 

SUBTROPICAL FRUIT EDIBLE PEEL CROP GROUP:

The following terms for the tropical and subtropical fruit edible peel commodities will be 

incorporated to the EPA Food and Feed Commodity Database 

(http://www.epa.govopp/foodfeed). The Table 44 below is identical to the current Food and 

Feed Commodity Vocabulary format. A search of the lookup terms will link to the EPA 

preferred tolerance/commodity term, and the Base crop/animal term is the specific crop animal 

terms associated with the preferred term. Until the Federal Register Notice for the Crop Group is 

final, the Crop Group designation on each term will be listed as no crop group and given the crop 

group 99 for the present. 
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Table 44. EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Acaí; assai palm, cabbage palm, 

pinot, Kohlpalme, açaí-do-Pará, 

açaizeiro, palmiteiro, palmito-açaí, 

uaçaí, assaí, asaí, euterpe 

Acaí Acaí;

Acerola; Bardados cherry; Cereza, 

Garden cherry, Native cherry, French 

cherry, West Indian-cherry, cerisede-Cayenne, cerisier de Barbade, 

cerisier des Antilles, 

Barbadoskirsche, westindische 

Kirsche; cerejeira-das-Atilhas, 

grosella

Acerola Acerola

African plum; black plum African plum African plum

Agritos; currant-of-Texas, agarito, 

algerita

Agritos Agritos

Almondette; chirauli-nut, chiraulinut-tree, cheronjee, chironjiAlmondette Almondette

Ambarella; Jobo de la India, Jewplum, Golden-apple, Otaheite-apple, 

Wi-tree, yellow- plum, makopa, 

Polynesian-plum, casamangue, 

pomme cythère, prune cythère, 

Goldpflaume, ambarella, Great hog 

plum, Prunier de Cythère

Ambarella; Ambarella;

Apak palm; palma dulce, soyal, 

soyote

Apak palm Apak palm

Appleberry Appleberry Appleberry

Arazá; Araçá-boi Arazá Arazá

Arbutus Berry; arbutus, strawberrytree, arbousier commun, fraisier en 

arbre, Erdbeerbaum, ervedeiro, 

medronheiro, borrachín, madrono

Arbutus Berry Arbutus Berry

Babaco; papayo calentano Babaco Babaco

Bacaba palm; Bacaba palm

Bacaba-de-leque Bacaba-de-leque Bacaba-de-leque

Bayberry, Red; Chinese-arbutus; 

yang mei;, yama-momo; yumberry

Bayberry, Red Bayberry, Red

Bignay; Chinese-laurel; salamandertree; antidesme; Salamanderbaum; 

bignai; Herbert River Cherry 

Bignay Bignay
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SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Bilimbi; bilimbi-tree; cucumber-tree; 

tree-sorrel; zibeline; Bilimbibaum; 

Gurkenbaum; bilimbí; grosella China

Bilimbi Bilimbi

Borojo; Burijo; Burojo Borojo Borojo

Breadnut; Mayan breadfruit; noyer à 

pain; Brotnußbaum; apompo; 

capomo; ojoche; ramón

Breadnut Breadnut

Cabeluda Cabeluda Cabeluda

Cajou, pseudofruit; anacardier géant; 

cajuaçu; merey; merey montañero; 

Cajou, fruit

Cajou, fruit Cajou, fruit

Cambucá Cambucá Cambucá

Carandas-plum; Egyptian carissa; 

ciruela de Natal

Carandas-plum Carandas-plum

Carob; St. John’s Bread, Carob bean, 

algarrobo, locust-bean, caroube, 

caroubier, Johannisbrotbraum, 

alfarrobeira, alfarrabeira, caroba

Carob Carob

Cashew, pseudofruit; cashew apple; 

anacardier; Acajubaum; 

Kaschubaum; Nierenbaum, cajú; 

cajueiro; anacardo; marañón; merey

Cashew apple Cashew apple

Ceylon iron wood Ceylon iron wood Ceylon iron wood

Ceylon olive Ceylon olive Ceylon olive

Cherry-of-the-Rio-Grande Cherry-of-the-RioGrandeCherry-of-the-RioGrande

Chinese olive, black; wu lan; 

schwarze chinesische Olive; 

schwarze Kanarinuß; azeitona-pretada-China

Chinese olive, black Chinese olive, black

Chinese olive, white; olivier chinois; 

chinesische weiße Olive; weiße 

Kanarinuß; azeitona-da-China; pisa

Chinese olive, white Chinese olive, white

Chirauli-nut; chirauli-nut-tree; 

Hamilton’s-mombin

Chirauli-nut Chirauli-nut

Ciruela verde; bunchoise des Andes; 

ameixa-do-Peru; ciruela de fraile; 

ciruela silvestre

Ciruela verde Ciruela verde

Cocoplum; icacier; icaquier; prune 

colon; Icacopflaume; ciruela de 

algodón; icaco

Cocoplum Cocoplum
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SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Date; Dátil; date palm; palmera 

datilera; dattier; palmier dattier; 

Dattelpalme; tamareira

Date Date

Davidson's plum Davidson's plum Davidson's plum

Desert-date; (soapberry-tree; dattier 

du desert; dattier sauvage; héglik; 

Zachunbaum; betu; hingotia; lalo; 

zachun; mirobalano de Egipto

Desert-date Desert-date

Doum palm coconut; Egyptian doum 

palm; gingerbread palm; chou 

palmiste; palmier doum; palmier 

fourchu; Dumpalme; duma; Dum 

palm

Doum palm coconut Doum palm coconut

False sandalwood; tallownut; 

tallowwood; hai tan mu

False sandalwood False sandalwood

Feijoa; Pineapple-guava; goiaba-docampo; goiabeira-serrana; falso 

guayabo; guayaba brasilera; guayaba 

chilena

Feijoa Feijoa

Fig; Common fig; higo; wu hua guo; 

figuier commun; echte Feige; 

Feigenbaum; fico; figueira; figo; 

figueira-comum; figueira-da-europa; 

figueira-do-reino; higuera común

Fig Fig

Fragrant Manjack; clammy-cherry; 

Indian-cherry; sebesten

Fragrant Manjack Fragrant Manjack

Gooseberry, Abyssinian; koshum Gooseberry, Abyssinian Gooseberry, 

Abyssinian

Gooseberry, Ceylon; ketembilla; 

kitambilla; quetembila

Gooseberry, Ceylon Gooseberry, Ceylon

Gooseberry, Indian; emblic; emblic 

myrobalan; groseillier de Ceylan; 

myrobalan emblic; Amblabaum; 

amla; aonla; mirobalano; nelí

Gooseberry, Indian Gooseberry, Indian

Gooseberry, Otaheite; gooseberrytree; cerisier de Tahiti; surette; 

cerejeira-do-Taiti; grosellero; guinda

Gooseberry, Otaheite Gooseberry, Otaheite

Governor's plum; Ciruela de 

Madagascar; batoko-plum; Indianplum; Madagascar-plum; marromse; 

prunier de Madagascar; Ramontchi; 

ameixa-de-Madagascar; ciruela 

gobernadora; Plum-ofMartinique;prunier de la Martinique; 

Governor's plum Governor's plum
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SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

lovi-lovi; lobi-lobi; louvi malayo; 

Rukam; prunier café; prunier de 

Chine; prunier malgache; 

Madagaskarpflaume; ciruela de 

Madagascar; Indian plum; runealaplum; prunier d’Inde; Paniala; 

ameixa-da-Índia; ciruela forastera

Grumichama; Brazil-cherry; cerisier 

du Brésil; jambosier du Brésil; 

grumixama

Grumichama Grumichama

Guabiroba Guabiroba Guabiroba

Guava; araçá-goiaba; araçá-guaçú; 

banjiro; goiaba; goiabeiro; goyavier; 

guaiaba; guaiava; Guave; 

Guavenbaum; guayaba; guayabo; 

Guayave; koejawel; lemon guava

Guava Guava

Guava berry Guava berry Guava berry

Guava, Brazilian; Guinea guava; 

Brasiliaanse koejawel; goyavier du 

Brésil; Stachelbeerguave; araçáazedo; guayaba ágria

Guava, Brazilian Guava, Brazilian

Guava, Cattley; Cattley guava; 

Chinese strawberry guava; purple 

guava; purple strawberry guava; red 

strawberry guava; strawberry guava; 

yellow Cattley guava; yellow 

strawberry guava; aarbei koejawel 

goyave fraise; Erdbeerguave; 

waiawi; araçá-da-praia; araçá-decomer; araçá-de-coroa; araçá-docampo; araçá-do-mato; guayabo 

pequeño 

Guava, Cattley Guava, Cattley

Guava, Costa Rican; goyavier de 

Costa Rica; arrayán; cas ácida; 

guayaba de choco

Guava, Costa Rican Guava, Costa Rican

Guava, Para Guava, Para Guava, Para

Guava, purple strawberry; arrayán; 

Purple strawberry guava; purple 

guava; red strawberry guava, 

strawberry guava; goyave fraise; 

Erdbeerguave; guayabo pequeño

Guava, purple strawberry Guava, purple 

strawberry

Guava, strawberry; Strawberry 

guava; Chinese strawberry guava; 

Guava, strawberry Guava, strawberry
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SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

waiawi; yellow Cattley guava; 

Guava, yellow strawberry; yellow 

strawberry guava

Guava, yellow strawberry Guava, yellow 

strawberry

Guayabillo Guayabillo Guayabillo

Illawarra plum Illawarra plum Illawarra plum

Indian plum Indian plum Indian plum

Imbé; African mangosteen Imbé Imbé

Imbu; umbú; umbu; hog-plum Imbu Imbu

Jaboticaba; Brazilian grapetree; 

jaboticabeira; jabuticaba; jabuticabaaçu; jabuticaba-de-sabará; 

jabuticaba-murta; jabuticaba-paulista

Jaboticaba Jaboticaba

Jamaica-cherry; calabur-tree; 

capulin; Panama-berry; strawberrytree; bois ramier; cacaniqua; capulín 

blanco; nigua; bolaina yamanaza

Jamaica-cherry Jamaica-cherry

Jambolan; jaman; Java-plum; 

jamélongue; jambolanier; 

Jambolanapflaume; Wachsjambuse; 

guayabo pesgua; yambolana

Jambolan Jambolan

Jelly palm; pindo palm; South 

American jelly palm; butia de 

vinaigre; Butiapalme; Geleepalme; 

butia

Jelly palm Jelly palm

Jujube, Indian; Chinese-date; cottony 

jujube; Indian-cherry; Indian-plum; 

beri; bor; nabbak-el-fil; jujubier; 

filzblättrige Jujube, ber; azufaifo 

africano

Jujube, Indian Jujube, Indian

Kaffir-plum; Kaffir date Kaffir-plum Kaffir-plum

Kakadu plum Kakadu plum Kakadu plum

Kapundung; menteng Kapundung Kapundung

Karanda; caranda; carandas-plum; cu 

huang guo; karanda Wachsbaum; 

Karandang; karavande; carandeira; 

karonda; karamarda

Karanda Karanda

Kwai muk; bai gui mu Kwai muk Kwai muk

Lemon aspen Lemon aspen Lemon aspen; 
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239

SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Mangaba; mangabeira Mangaba Mangaba

Marian plum; kundang; ma prang; 

gandaria

Marian plum Marian plum

Mombin, Malayan; Mangopflaume Mombin, Malayan Mombin, Malayan

Mombin, purple; purple mombin; 

hog-plum; jocote; ovo; red mombin; 

Spanish-plum; mombin rouge; prune 

d’Espagne; rote Mombinpflaume; 

imbu; imbuzeiro; cirigüela; ciruela; 

serigüela; ciruela española; ciruelo

Mombin, purple Mombin, purple

Mombin, yellow; hog plum; yellow 

mombin; Jamaica-plum; jobo; 

mombin; prunier mombin; gelbe 

Mombinpflaume; Gelbpflaume; 

imbu; tepereba; cajá-mirim; 

taperebá; ubos

Mombin, yellow Mombin, yellow

Monkeyfruit; monkey-jack; monkeyjack-tree; lakoocha; lakuchMonkeyfruit Monkeyfruit

Monos plum Monos plum Monos plum

Mountain cherry; ciruela de fraile Mountain cherry Mountain cherry

Nance; murici; craboo; goldenspoon; nance; maurissi; indano;

nancé; peraleja; yoco

Nance Nance

Natal plum; amatungulu; carisse; 

Natal-Pflaume; amatúngula; cereza 

de Natal

Natal plum Natal plum

Noni; Indian mulberry; rotten 

cheesefruit; bois douleur; pauazeitona; mora de la India

Noni Noni

Olive; mu xi lian; olivier; Ölbaum; 

Olivenbaum; olivo; oliveira; aceituno

Olive Olive

Papaya, Mountain; papayer de 

montagne; Bergpapaya; chamburú; 

chamburo; Chiluacán, papaya de 

tierra fría

Papaya, Mountain Papaya, Mountain

Patauá; patauá; bataua palm; kumbu; 

seje; ungurahui; Sejepalme

Patauá Patauá

Peach Palm; pejibaye; palmier pêche; 

parépou; Pfirsichpalme; pupunha; 

gachipaes; masato; chonta; pijuayo

Peach Palm; Peach Palm

Persimmon, black; Mexican 

persimmon; Texas persimmon; 

Persimmon, black Persimmon, black
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240

SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

chapote

Persimmon, Japanese; Chinese 

persimmon; kaki; kaki persimmon; 

Oriental persimmon; shi; rague mine; 

Kakibaum; Kakipflaume; pisang 

kaki; caqui; kaki del Japón; placa 

minera

Persimmon, Japanese Persimmon, Japanese

Pitomba Pitomba Pitomba

Plum-of-Martinique Plum-of-Martinique Plum-of-Martinique

Pomerac; Malay apple; mountainapple; Otaheite-apple; rose-apple; 

jamboissier rouge; poirier de 

Malaque; pomme malac; MalakkaApfel; Malayapfel; jambu bol; 

manzana de agua; pomarrosa de 

Malaca

Pomerac Pomerac 

Rambai; rambi Rambai Rambai

Rose apple; jambos; Malabar-plum; 

jamboes; jambosier; pomme-rose; 

Rosenapfelbaum; manzana rosa; 

pomarrosa; yambo

Rose apple Rose apple

Rukam Rukam Rukam

Rumberry; arazá-de-água; camucamuRumberry Rumberry

Sea grape; Jamaican kino; platterleaf; 

shore sea-grape; raisinier bord de 

mer; Meertraubenbaum, uva-dapraia; cocoloba; uva-do-mar, uva 

caleta; uva de playa; uvero

Sea grape Sea grape

Sentul; donka; kechapi; sentul; red 

santol; sentol; faux mangoustan; 

sandorique; Sandoribaum; santol

Sentul Sentul

Sete-capotes; sete-capas; marmelero; 

siete capotes

Sete-capotes Sete-capotes

Silver aspen Silver aspen Silver aspen

Starfruit; Belimbing manis; 

carambola; carambolier; Karambole; 

Sternfrucht; carambolo

Starfruit Starfruit

Surinam cherry; Cayenne cherry; 

Brazil-cherry; cerisier carré; cerisier 

de Cayenne; Cayennekirsche; 

Surinam cherry; Surinam cherry; 
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241

SEARCH OR LOOKUP TERM 

FOR TROPICAL AND 

SUBTROPICAL FRUIT -

EDIBLE PEEL COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Surinamkirsche; pitanga-da-praia; 

pitanga-mulata; pitanga-roxa; 

pitanga-vermelha; cerezo de Cayena; 

nagapiry; pitanga

Tamarind; Indian date; Indian 

tamarind; kilytree; tamarin; 

tamarindier; tamariner; Tamarinde; 

Tamarindenbaum; tamarindeiro; 

tâmara-da-Índia; tamarinda; 

tamarindo-do-Egito; tamarino; 

tamarindo

Tamarind Tamarind

Uvalha; uvaia; jamboisier rouge; 

Kirschmyrte; perita costeña

Uvalha Uvalha

Water apple; watery rose-apple; 

bellfruit; jambo ayer; 

Wasserjambuse; jambu air; perita 

costeña; tambis

Water apple Water apple

Water pear; waterpeer; white umdoni Water pear Water pear

Water berry; umdoni; waterbessie; 

watertree; waterwood

Water berry Water berry

Wax jambu; Wax apple; Water 

apple; Jumrool; Java-apple; 

Semarang rose-apple; Java-Apfel; 

cajuil de Surinam; makopa

Wax jambu Wax jambu

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APPENDIX I – Characteristics of Some Tropical Fruit – Edible Peel 

Varieties/Cultivars:

Table 45. Date Cultivars Grown for Fruit in California (University

of California Agriculture and Natural Resources Publication 3498.

Date Culivar 1992 

Acreage 

Percent (%) 

of Acres

Fruit Shape Fruit Size (mm)

Deglet Noor 3,910 70 Oblong-ovate 40 – 50 mm X 20 – 25 

mm

Medjool 1,062 19 Oblong-oval 38 – 48 mm X 26 – 32 

mm

Zahidi 408 7 Obovate 34 – 40 mm X 23 – 25 

mm

Khadrawy 65 1 Oblong or 

oblong 

elliptical

20 – 25 mm X 7.7 – 9.8 

mm

Table 46. Olive Cultivars Grown for Fruit (University of California Agriculture and 

Natural Resources Publication 3353.

Olive Culivar Mean Fresh 

Weight/Fruit (g) 

Flesh to Pit 

Ratio

Oil Content 

(Percent of Fruit)

Main Uses

Ascolano 9.0 8.2:1 18.8 Black-ripe, green-ripe

Barouni 7.4 6.8:1 16.5 Fresh black-ripe

Manzznillo 4.8 8.2:1 20.3 Black-ripe, green-ripe, 

Spanish green, oil

Mission 4,1 6.5:1 21.8 Black-ripe, green-ripe, oil

Sevillano 13.5 7.3:1 14.4 Black-ripe, green-ripe, 

Spanish green

APPENDIX II: Dietary and Nutritional Value of the Tropical and Subtropical Fruits –

Edible Peel:

Despite the relatively low caloric values of tropical and subtropical fruits, they play an 

important role in human diet mainly because of their high and diverse vitamin and mineral 

content (See Appendix II, Tables 47 - 50). This has been of extreme importance in the tropics, 

where people have been consuming them since ancient times, either by collecting fruit from the 

wild or by cultivating plants in home or community gardens. They have become an important 

part of the diet of people in the developed countries of the world, especially between the health 

and fitness conscious. Toward the end of the twentieth century, market campaigns commonly 

recommended consumption of five fruits per day. Many tropical fruits, notably the mango and 

the papaya, are a good source of carotene an indication of the high content of this vitamin is the 
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orange-yellow color of the flesh. Others, like guava, are well known as good sources of 

vitamin C and fair amounts of niacin and iron. In general, they are not a good source of the B 

group of vitamins (thiamine, riboflavin, and niacin. Tropical and subtropical fruits are also rich 

in pectin, fiber, and cellulose, which promote intestinal motility. In common with other fruits, 

they are good sources of antioxidants, and some are good sources of organic acids, which 

stimulate appetite and aid digestion.

Table 47. Dietary Value of the Tropical and Subtropical Fruits – Edible Peel

Commodity Dietary Value

Açaí Fruit pulp is high in calories because of starch and sugar content; good 

source of vitamin A. Calcium, phosphorus and iron contents are significant. 

Source of fiber, protein, and omega-3 fatty acids. Fruit contains traces of 

sulfur, vitamin B1, anthocyanins, phytonutrients and phenolics; source of 

antioxidants.

Acerola The fruit is edible and widely consumed in the species' native area, and is 

cultivated elsewhere for its high vitamin C content. There is 1677.6 mg of 

vitamin C in 100 g of fruit. The fruit juice has also been found to contain 

carotenoids, such as beta-carotene. 

African plum Fruit contains vitamins A and B. 

Agritos Fruit, roots and leaves contain berberine and other alkaloids that are 

poisonous in high concentrations. 

Almondette The seed contains 59% fat, 12% starch and up to 22% protein.

Ambarella Fruits contain a high source of vitamin C and small amounts of minerals, 

carotenoids, and other vitamins. 

Arbutus berry Tannin is obtained from the leaves, bark and fruit. The fruit contains 15% 

sugar and about 1% malic acid. 

Babaco Like the papaya, the fruit contains the enzyme papain. The fruit contains 

more water, protein and organic acids than papaya but less sugar and vitamin 

content. Papaya and babaco contain similar mineral composition.

Bacaba palm Bacaba wine, which is made from the fruit, is a high calorie beverage.

Bacaba-de-leque Palm hearts are eaten fresh or canned and are high in vitamin C and calcium. 

Large amounts of fruit emulsion provide a good source of fat, calories and 

protein.

Bayberry, Red Fruit contains OPCs, the strongest class of free radical scavenging 

antioxidants; high in vitamin C, potassium, thiamine, riboflavin, and 

carotene, the fruit contains high levels of polyphenolics, including 

anthocyanins and flavenoids.

Bignay The bark contains a toxic alkaloid.

Bilimbi Fruit juice contains 5 percent oxalic acid; pH is 4.47. Ripe fruits are low in 

calories but rich in malic acid, minerals (especially iron), and vitamin C.

Borojo Fruit pulp has a high content of protein, B vitamins and phosphorus. Borojó 

fruit also have a significant amount of polyphenols.

Breadnut The fruit and nut are good sources of calcium. The nut is high in protein, 

starch, vitamins A, C, and carbohydrates. Seeds have a high tryptophan 

content. 
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Commodity Dietary Value

Cabeluda Fruits are nutritive and rich in vitamins.

Cajou, fruit The nut is rich in fat, calories, protein and oil. The peduncle is rich in 

vitamin C and calories.

Carob The pods are rich in sucrose and protein, Vitamin A, Vitamin B and several 

important minerals. Carob has one-third the calories of chocolate, is rich in 

pectin, is non-allergenic, has abundant protein, and has no oxalic acid. The 

pods contain up to 1.5% tannins, which interfere with the body’s utilization 

of protein. Food enriched with carob fiber aid in prevention of 

hypercholesterolemia; rich in polyphenolic antioxidant; production of citric 

acid from pod extracts.

Cashew apple The cashew apple contains high quantities of tannins, yielding a bitter taste. 

Cashew nuts are a good source of iron, potassium, and zinc. They contain 

protein and are low in saturated fat. They contain no cholesterol and are 

slightly higher in carbohydrate content than most other nuts, except for 

pistachios.

Chinese olive, black Fruit is fatty; contains iron and calcium; the seed contains protein.

Chinese olive, white Seeds are high in fat and protein. The fruit is also fatty and contains iron and 

calcium.

Date Fruit is a high-energy food source; rich in carbohydrates and sugar (60 to 

70% of dry weight); very nutritious because fruits contain niacin, iron, 

potassium, folic acid, magnesium, numerous vitamins (A, B1 and B2) and 

minerals. Fruits contain a fair source of calcium, chlorine, copper and sulfur; 

fruits contain a small amount of phosphorus and 16 kinds of amino acids. 

Low in fat and protein. Fruits contain antioxidant and anti-mutagenic 

properties.

Desert date The seed serves as a protein-rich component in some areas. Fruit possesses a 

significant carbohydrate content. Fruit contains saponin; large levels may 

harm human.

Feijoa The fruit is an excellent source of vitamin C and dietary fiber. The main 

sugars present in feijoa fruit are sucrose, fructose and glucose and increase as 

the fruit ripens. Contents of calcium, magnesium, and potassium per fruit all 

increase as the fruit grows.

Fig Figs are high in fiber and are a good source of potassium and vitamin B6. 

Dried fruit contain more calcium per gram than milk. The dried fruit is 

nutrient dense. Fruit contains no cholesterol and almost no fat.

Fragrant Manjack The seed contains 46% fat and 31% protein.

Gooseberry, Ceylon Fruit is a good source of vitamin C.

Gooseberry, Indian Fruit is rich in vitamin C.

Gooseberry, Otaheite Fruit contain moderate amounts of phosphorus, calcium, iron and vitamin C. 

Governor’s plum 

(includes Plum-ofMartinique, Rukam, and 

Indian plum)

For Flacourtia jangomas the fruit is rich in pectin. 

Guabiroba The fruit is high in vitamins.

Guava Fruit is rich in vitamin C, pectin, dietary fiber, protein, phosphorus, 

potassium, niacin, vitamin A and calcium. Fruit contains 2 to 5 times the 

vitamin C content of orange juice. 
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Commodity Dietary Value

Guava, Cattley (includes 

Purple strawberry guava, 

Yellow strawberry guava, 

and Strawberry guava)

Fruit is a good source of fiber and vitamin C.

Guava, Costa Rican Fruit is rich in pectin.

Guava, Para Fruit is composed of 86% water, a pulp pH of 3, a citric acid content of 

1.87%, and a vitamin C content of 389.3 mg/100 g fresh pulp; peels contain 

high antioxidant activity.

Illawarra plum Edible portion is high in vitamin C.

Imbu Low content of ascorbic acid compared to ascorbic acid levels for other 

Spondias species.

Jaboticaba The fruit is rich in vitamin C and anthocyanins.

Jamaica cherry The fruit is rich in vitamin C, calcium, phosphorus and iron.

Jambolan The fruits have a low energy value and contain some vitamin C; the pulp 

contains resin, gallic acid and tannin.

Jujube, Chinese Fruit have high vitamin C content

Kakadu plum The fruit may have the highest known vitamin C concentration; fruit contains 

over 5% vitamin C by weight. Fruit also contains high levels of folates and 

polyphenolic antioxidants.

Karanda Ripe fruit is taken to prevent scurvy.

Mangaba Fruit pulp is a good source of iron and vitamin C.

Marian plum The fruit contains a good source of vitamins A and C.

Mombin, purple Fruit have a high concentration of total carbohydrates, a moderate source of 

potassium and starch, and a good source of vitamin C.

Mombin, yellow Fruit has a good supply of ascorbic acid.

Monkeyfruit Bark contains tannin

Nance The seed is high in oil and protein. The fruit is a good source of ascorbic 

acid.

Natal plum Fruit is rich in vitamin C, magnesium, and phosphorous.

Noni Fruit and leaves contain high amounts of protein and ascorbic acid.

Olive Olive oil contains a high monounsaturated fat (particularly oleic acid) and 

antioxidant content. Oil is low in saturated and polyunsaturated fats. Many 

value the oil because it aids in the prevention of cardiovascular disease. Oil 

is also beneficial for glycaemic control, obesity and cancer.

Papaya, Mountain Green fruit is rich in papain.

Patauá Patauá oil is virtually identical to olive oil in appearance and fatty acid 

composition. The oil is highly unsaturated with 78 ± 3% monounsaturated 

fatty acids and 3 ± 1% polyunsaturated fatty acids. A beverage prepared 

from the fruit has high protein content and the unsaturated oils make it an 

excellent nutritional addition to local diets.

Peach palm, fruit The fruit is energy-rich and contains a large quantity of starches, oils, 

vitamin A and protein. Fruit mesocarp oil is rich in monounsaturated oleic 

acid. A trypsin inhibitor and calcium oxalate crystals exist in the fruit, but 

can be removed by boiling. The heart-of-palm is a dietary product that also 

contains calcium oxalate crystals.

Persimmon, Japanese Fruit contain large amounts of potassium and are a good source of vitamin A 
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Commodity Dietary Value

and vitamin C.

Rose Apple The seeds, roots, stems, bark and leaves are said to be poisonous; fruit have 

very low nutritional value.

Rumberry The fruit provides up to 2 grams (0.1 ounce) of vitamin C per 100 grams (4 

ounces) of fruit. In comparison to oranges, the fruit provides thirty times 

more vitamin C, ten times more iron, three times more niacin, twice as much 

riboflavin, and 50% more phosphorus. The fruit contains a significant 

source of potassium. It also has a full complement of minerals and amino 

acids that can aid in the absorption of vitamin C. In addition to the 

chemicals mentioned above, the fruit contains beta-carotene, calcium, 

leucine, protein, serine, thiamin, and valine.

Sea grape Fruit pulp is low in fat.

Sentul Fruit is high in carbohydrates, fair in iron and low in calcium.

Starfruit The oxalic acid content of ripe starfruit may adversely affect some 

individuals. Starfruits are good sources of Vitamin A, Vitamin C, potassium, 

iron, carotenoids, and nicotinamide.

Surinam Cherry Fruit is low in sugar; good source of carotene, vitamin A, vitamin C, iron, 

and iodine. The fruit contains a large quantity of antioxidants including 

lycopene, beta-cryptoxanthin, gamma-carotene, and rubixanthin. Seeds are 

toxic.

Tamarind Pulp is a good source of calories, calcium, phosphorus, iron, riboflavin, 

niacin, thiamine, minerals, B complex vitamins, and vitamin C. Pulp 

contains the richest natural source of tartaric acid of any fruit; pulp also 

contains acetic and citric acids, alcohol, pectin, and sucrose. The peel of 

young fruits contains a higher amount of vitamin C than mature fruit peels. 

The seeds are a rich source of protein with a favorable amino acid 

composition.

Uvalha Fruit has a moderate vitamin C content.

Water apple Low in nutritional value; 90% water.

Water pear The bark is poisonous and has been known to cause death in humans.

Wax jambu Fruit are between 80 and 90% water; fruit contain a fair amount of vitamin 

C.

Table 48. Nutrient Composition of Acerola, Guava, Starfruit, and Surinam cherry.

Fruit

USDA 

Food 

Form

Amount

Fiber

(g)

Vitamin A

(RAE)

Vitamin

C (mg)

Calcium 

(mg)

Iron

(mg)

Folate

(mcg)

Potassium

(mg)

Acerola 

Juice 1 cup (8 oz.) 0.7 60 3872 24 1.21 34 235

Fruit 1⁄2 cup 0.5 19 822 6 0.1 7 72

Guava Fruit 1⁄2 cup 4.5 26 188 15 0.21 40 344

Starfruit Fruit 1⁄2 cup 1.5 2 19 2 0.04 6 72

Surinam cherry Fruit 1⁄2 cup NA 65 23 8 0.17 NA 89
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Table 49 . Carotenoids and phenolic compounds identified in Acerola, Guava, and Starfruit.

Fruit Cryptoxanthin Lycopene

BetacaroteneGeneral 

Phenolic

4-CQA 5-CQA Catechins

Acerola x x

Guava x x x x

Starfruit x x x x

Table 50. Nutrient value of cashew apple fruit, 3.5 oz or 100 g of fruit (Morton, J. 1987. 

Cashew Apple. [In: Fruits of warm climates. Julia F. Morton, pp. 239–240). 

Constituent Approximate value

Water content 84-88% 

Protein 0.1-0.16 g 

Fat 0.05-0.5 g 

Carbohydrate 9.1-9.8 

Total dietary fiber 0.4-1.0 g 

Calcium 0.9-5.4 mg 

Iron 0.2-0.7 mg 

Thiamine 0.02-0.03 

Riboflavin 0.1-0.4 

Niacin 0.1-0.5 mg 

Vitamin C (ascorbic acid) 147-372 mg 

APPENDIX III: MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS –

EDIBLE PEEL:

There are several medicinal uses of the tropical and subtropical fruits are they are 

discussed in Table 51 of APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fruits 

– Edible Peel. The medicinal value of tropicals and subtropicals, both the fruits themselves and 

their actual plant parts (bark, roots, and even pollen), has long been acknowledged by the diverse 

peoples in and around their areas of origin. These regions are rich in recipes for preparing 

infusions, decoctions, syrups, pastes, jellies, juices, and so forth for myriad purposes. The date 

has a high tannin content that is reportedly useful as an astringent in intestinal complaints and is 

good for sore throats, colds, and bronchial catarrh. Starfruit and pineapple juice are reportedly 

useful diuretics. The roots, bark, leaves, and immature fruits of many tropical fruit crops are 

widely used in the tropics as astringents to stop gastroenteritis, diarrhea, and dysentery. A 

decoction of the boiled fruit of the sapodilla has also been reported useful in treating diarrhea. 
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262

The infusion of passionfruit leaves, rich in the glycoside passiflorine, is reported to have 

sedative properties.

Table 51.. Medicinal Uses of Tropical and Subtropical Fruits.

Commodity Medicinal Uses

Açaí Many Brazilian medicinal uses; health drink in the United 

States. It is believed to contain antioxidant, antibacterial, 

anti-inflammatory and antimutagenic properties. Aids the 

cardiovascular system and serves as a source of fiber for a 

healthy digestive system.

Acerola Used by locals to cure common colds, liver ailments and 

dysentery, health drinks and supplement.

African plum Leaves, fruit, and roots used for numerous purposes in Africa 

including anemia, backaches, eye problems and gonorrhea. 

Fruit especially are used to aid fertility and treat jaundice, 

leprosy and dysentery.

Agritos Roots and rhizomes traditionally used to treat toothaches and 

stomach ailments; used as an antibacterial, antitumor, and 

tonic.

Ambarella Fruit, leaves and bark are used in the treatment of sores, 

wounds and burns. In Cambodia, ambarella bark is mixed 

with species of Terminalia and used as a remedy for diarrhea.

Arazá High protein content comes from the seeds. The nutritional 

value is similar to that of oranges, with the exception of the 

vitamin C content, which is more than double in araçá-boi.

Arbutus berry Leaves, bark and roots are an astringent, diuretic, and renal 

antiseptic. Leaves and bark are used to treat stomachaches 

and urinary tract irritation. All parts of the plant contain 

ethyl gallate, a substance that possesses strong antibiotic 

activity against Mycobacterium bacteria. Bark is rich in 

tannins and is used medicinally as a dye and preservative.

Bayberry, Red The fruit and roots have been used in traditional Chinese 

medicines for centuries. The plant is used for heart ailments, 

and stomach conditions; bark has many uses including 

treatment of asthma, earaches, toothaches, stomach ailments, 

fevers, and skin conditions; the fruit is used for respiratory 

and digestive health; roots are used for healing wounds.

Bignay Leaves are used to treat snakebites in Asia.

Bilimbi Leaves are used for skin conditions, venereal diseases, itches, 

rheumatism, coughs and bites; an infusion made from the 

flower aids in coughs; fruit are used to quicken recovery after 

fevers, aid coughs, aid certain nervous system disorders, treat 

inflammation, and treat digestive conditions.

Borojo Reported famous as an aphrodisiac and health properties for 

treating wounds, kidney problems, high blood pressure and 

cancer.

Breadnut Fruit, leaves and latex have been used medicinally. An 

infusion of the leaves or latex is used to treat coughs, asthma, 
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Commodity Medicinal Uses

diabetes and bronchitis. The infusion of the bark is used as a 

tonic. Latex is used to increase milk production in mothers 

after childbirth.

Cambucá A decoction of the leaves and seeds are used in homeopathic 

formulations against bronchitis and coughs.

Carandas plum Important medical species in Ethiopia and other parts of 

Africa. Roots contain the active ingredient carissin, that may 

prove to be useful in the treatment of cancer; twigs contain 

quebrachytol and cardioglycosides that are used to destroy 

tapeworm. In Guinea, boiled leaves are used to relieve 

toothaches; a mixture of root bark and spices are used to cure 

a number of problems such as pain, inflammation, venereal 

diseases, and ulcers.

Carob The pods are used to treat gastrointestinal problems and 

inflammation; seedpods are used in the treatment of coughs. 

Flour made from the ripe seedpods is used to soothe the skin. 

The seed husks and bark are used as an astringent. Leaves 

are used to cure colds.

Cashew apple Cashew apple juice without the removal of tannin has been 

used as a remedy for sore throats and gastrointestinal 

problems in Cuba and Brazil. The juice is a potent diuretic. 

The brandy is applied to the skin to relieve rheumatism pain. 

The fruit, bark, and nut oil are used as remedies for calluses, 

corns, warts and ulcers. Bark, seed oil, fruit, and leaves are 

used for a variety of medicinal purposes ranging from the 

treatment of colds to malaria. The cashew apple may be 

consumed directly or either used for juice or preserved in 

syrup (candied). The fresh cashew apples from non-improved 

plant material may be astringent due to their high tannin 

content, and are much more palatable if first processed to 

remove the bitter taste. This can be accomplished by either 

steaming under pressure (i.e. a pressure cooker) for 10-15 

minutes, or boiling in salty water for 15 minutes. The apples 

are then pressed to remove excess moisture and boiled in 

cane sugar syrup for 2 hours. Finally, they are sun dried, or 

placed in an electric food drier. Cashew apples are also 

canned in syrup and used to prepare chutneys and fruit 

pastes. Because of their high pectin content, they set readily 

and make good jam. The juice can also be extracted and 

strained, after which gelatin is added at a rate of 1⁄4 oz per 3 

cups of strained juice with constant stirring for 15 minutes. 

The tannins in the juice bind to the gelatin and form a 

precipitate, which can then be removed by filtering through 

muslin cloth. Sugar can then be added to taste. The juice 

readily ferments, and is used in various countries to prepare 

wines and distilled liquors (e.g. Brazil, Guatemala, Western 

Africa, India, Sri Lanka and the Philippines). Cashew apples 
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Commodity Medicinal Uses

are a good source of Vitamin C.

Ceylon iron wood The tree is used as a general tonic; bark is used for a variety 

of conditions including reduction of fever, gastrointestinal 

problems, poison control and removal of parasites. The bark 

also retards the fermentation of toddy (wine). Fruit is used to 

smooth the skin, stimulate the appetite, aid bronchitis and 

leprosy. Seeds are used to cure ulcers and eye conditions. 

Seeds contain 25% oil, which is used as a skin softener.

Chinese olive, black Fruits and seeds have medicinal purposes in China.

Chinese olive, white The resin is a stimulant and a substance that reddens the skin; 

when applied externally, the resin is used as an antirheumatic. Resin is used in incense making. Oleoresin is 

made into an ointment for ulcers. Fruit is believed to help 

indigestion and combat drunkenness; can be used to 

stimulate the production of saliva and the appetite; eliminates 

apprehension.

Chirauli-nut The tannin and gum of the tree have medicinal properties

Cocoplum Various parts of the plant have been used in folk medicine; 

species is known to have hypoglycemic effects.

Date Fruits are used as folk remedies for many medicinal 

purposes; regarded as an aphrodisiac, contraceptive, 

demulcent, diuretic, emollient, estrogenic, expectorant, 

laxative, pectoral, purgative and refrigerant.

Desert date Various medicinal purposes. Potential diosgenin and 

yamogenin source for the manufacture of cortisone and 

corticosteroid drugs; used in steroid manufacture.

Doum palm coconut A variety of medicinal uses.

False sandalwood Seeds contain hydrocyanic acid and serve as a purgative. 

Bark and crushed fruit rind are applied to sores on domestic 

animals and to keep off fleas. Leaves and twigs are used for 

fevers, colds, mouthwash for toothaches, a laxative, and an 

eye lotion. Roots are used to treat skin problems, headaches, 

leprosy, hemorrhoids, sexually transmitted diseases, guinea 

worm, sleeping sickness, and oedema; used as an antidote to 

poison

Feijoa Used more for medicinal purposes, rather than as a food in 

South America. An infusion from the leaves is prepared into 

a drink to cure dysentery and cholera in children. The dried 

skins of feijoa fruit are also used for this purpose.

Fig Consumption of figs aids in lowering blood pressure, 

controlling the appetite and managing cholesterol.

Fragrant Manjack The tree contains numerous medicinal uses. Seeds are used 

as an anti-inflammatory; the bark is medicinal.

Gooseberry, Indian All parts of the tree are widely used in Asiatic medicine. 

Used in the treatment of diverse ailments including digestive 

disorders, scurvy, fever, chronic gastrointestinal problems, 
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Commodity Medicinal Uses

and coughs. For this use, fruit juice is prepared into sherbet 

or fermented. Fruit is also consumed medicinally by mixing 

dried chips of flesh with grape juice and honey. The fruit is 

used as a diuretic and laxative.’Triphala’ is produced by 

combining Indian gooseberry with Terminalia chebula and 

Terminalia bellerica. This medicine is used to treat chronic 

gastrointestinal problems, hemorrhoids, enlarged liver and 

other disorders. A powder created from dried fruit is used as 

an expectorant. Fruit juice, dried fruit mixed with water, or 

an infusion of the seeds is used as an eyewash. Seeds can 

also be used in treating asthma, bronchitis, diabetes, and 

fevers. Liquor made from the fruit is used to treat a number 

of problems from indigestion to heart problems. Roots 

contain norsesquiterpenoid glycosides that inhibit human cell 

growth. Many Hindus believe that consuming ripe fruits for 

40 days after a fast aids in restoring health and vitality. 

Leaves are also used for problems such as indigestion. The 

sap is applied to wounds and bites. Flowers are used as a 

laxative and fever reducer. Bark is used for gastrointestinal 

purposes.

Gooseberry, Otaheite Fruit are used as a liver tonic to enrich the blood in India. 

Syrup is used as a stomachic medicine; seeds are used as a 

laxative. Leaves mixed with pepper are applied to skin to 

relieve aches and pains. Although roots are toxic, vapors 

from boiled roots are inhaled to relieve coughs and 

headaches. An infusion of the roots is used to relieve 

asthma. The root is also externally used to treat psoriasis on 

feet.

Governor’s plum (includes Plumof-Martinique, Rukam, and 

Indian plum)

Flacourtia indica fruit are used to treat jaundice and enlarged 

spleens. A preparation of the leaves and wood are used 

against roundworms. Leaves and roots are taken for parasitic 

diseases, malaria, and diarrhea. Leaves are used as an 

antidote to snake bites. Roots are used to treat hoarseness, 

skin allergies, pneumonia and intestinal worms and are used 

as an astringent, diuretic and pain reliever. Bark is used to 

aid rheumatism, gout and skin disease. Flacourtia rukam

immature fruit juice is used to stop diarrhea and dysentery. 

Leaf juice is used to cure inflamed eyelids. Dried crushed 

leaves are placed on wounds. A root decoction is given to 

women after childbirth. Inner bark is used to cure certain 

parasitic diseases. Flacourtia jangomas fruits are consumed 

to relieve digestive problems, nausea and diarrhea. A leaf 

decoction is used to aid diarrhea. Dried leaves are used to 

relieve bronchitis and coughing. Leaves and bark are used to 

treat bleeding gums and sore teeth. A mixture of the bark is 

used to aid hoarseness. Roots are placed on sores and 

toothaches.
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Commodity Medicinal Uses

Grumichama The bark and leaves contain 1.5% of essential oil. A leaf or 

bark infusion is used as an aromatic, astringent, diuretic and 

a treatment for rheumatism in Brazil.

Guabiroba The plant is used as an astringent, antidiarrhoeal; used to aid 

cystitis and urethritis. The shell, fruit and leaves are used for 

medicinal purposes.

Guava Guava exhibits antibacterial action against intestinal 

pathogens, anti-inflammatory. Leaves are used to treat 

diarrhea, intestinal worms, coughs, throat and chest ailments, 

toothaches, skin diseases, favors, neurological problems, 

inflammation of the kidneys, weight problems, epilepsy, 

wounds, arthritis and ulcers. Leaves, bark, roots, immature 

fruit, and bud extracts are used in folk medicine and the 

treatment of diabetes. Fruit can aid in reducing cholesterol.

Guava berry Fruits are sold by herbalists for making depurative syrup. 

The decoction is taken as a treatment for liver complaints.

Guava, Brazilian In Brazil, a decoction of the bark or roots is used to treat 

urinary diseases, diarrhea and dysentery. In Costa Rica, the 

plant is used to reduce varicose veins and ulcers on the legs. 

A leaf decoction is used to relieve colds and bronchitis. 

Imbé The tree is used in traditional medicine and the powdered 

root is used as an aphrodisiac.

Jaboticaba The roots of the tree are used as an antiseptic in Vietnam and 

an abortion drug in Malaysia. Populations in Columbia 

create infusions of flowers and use them as a tranquillizer 

and tonic. In the Philippines, infusions of flowers are used to 

treat toothaches, indigestion, and cramps. Infusions are also 

thought to induce sweating. In other countries, flower 

infusions are used as an antiseptic and to treat headaches and 

cold symptoms. Leaf decoctions are used as an 

antidiarrhoeal. Bark decoctions are used as skin softeners.

Jambolan There is more interest in the fruit for its medicinal properties 

than its food purposes. The fruit is an astringent, stomachic, 

carminative, antiscorbutic and diuretic. A thick jam made 

from the fruit aids diarrhea. The juice is used to cure 

enlargement of the spleen, chronic diarrhea, urine retention 

and sore throats; it also serves as a lotion for ringworm of the 

scalp. Seeds and bark in liquid or powdered form are 

administered 2 to 3 times per day to patients with diabetes or 

glycosuiria. Leaves in alcohol are also administered for 

diabetes. Leaf juice is administered to treat dysentery and 

skin diseases. The seeds are also used in lowering blood 

pressure. Leaves, stems, flower buds, opened blossoms, and 

bark has antibiotic activity. A decoction of the bark is taken 

for dyspepsia, dysentery, asthma, bronchitis, stomatitis, 

inflammations, and diarrhea.

Jujube, Indian The tree is used in Indian medicine as a blood purifier and 
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Commodity Medicinal Uses

digestion aid. Fruits are applied on cuts and are employed in 

pulmonary ailments and fevers. Fruit mixed with salt and 

chili peppers are given to patients with indigestion. Dried 

ripe fruit is given as a laxative. Seeds are used as a sedative 

and are taken to halt nausea, vomiting, and abdominal pains. 

Leaves are applied to sores and are helpful in liver troubles, 

asthma, and fevers. Bark is used to halt diarrhea and 

dysentery and relieve gingivitis and sores. Roots are used to 

reduce fevers, cleanse the body, kill tapeworms, and heal 

wounds. Root juice is used to alleviate gout and rheumatism. 

Flower infusions serve as an eye lotion.

Kaffir-plum The bark is a popular traditional medicine used to treat acne 

and eczema. Powdered burnt bark is used to treat sprains and 

bone fractures. Root decoctions are taken for paralysis.

Kakadu plum Australian aboriginal people pound the fruit and use it as an 

antiseptic and soothing balm for aching limbs.

Karanda Unripe fruit is used as an astringent; ripe fruit is eaten for its 

source of vitamins; remedy for gastrointestinal problems; A 

decoction of the leaves are used to control fevers, diarrhea, 

oral inflammation and earaches. The root is used to aid 

gastrointestinal issues, lower blood pressure and control 

itching.

Mangaba The latex from the plant is used as a popular medicine for 

treatment of ulcers and tuberculosis.

Mombin, Malayan Juice of the bark is used to treat dysentery and rheumatism.

Mombin, purple In Mexico, fruits are used as a diuretic and antispasmodic. A 

decoction of the fruit is placed on wounds and sores. Syrup 

prepared from the fruit is used to cure diarrhea. A decoction 

of the bark is used to aid mange, ulcers, dysentery, and 

bloating. Sap from the bark is used to treat inflammations in 

infants. The juice of the leaves is used to cure thrush. A

decoction of the leaves and bark is used as a fever reducer. 

In Nigeria, an infusion of the leaves is used to wash cuts and 

burns.

Mombin, yellow A decoction of the bark is used as a treatment for diarrhea, 

dysentery, and hemorrhoids. Powdered bark and dried leaves 

are applied to wounds. Flowers and leaves are made into a 

tea to relieve gastrointestinal issues and eye and throat 

inflammation. Tannins from leaves and branches have 

antiviral activity against Herpes Simplex Type 1 and 

Coxsackie B2. Leaf extracts contain antibacterial properties; 

extracts aid in the treatment of nervous diseases and malaria. 

Fruit juice serves as a diuretic and fever reducer.

Monkeyfruit The root is an astringent and is used as a purgative. It is 

applied to skin ailments. Bark is used to treat headaches. 

Both bark and fruit are used to treat liver problems. Bark is 

consumed to enrich the blood after recovering from 
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Commodity Medicinal Uses

exhaustive diseases. In India, a health drink prepared from 

mature fruit, black pepper, cumin and sugar is given to 

women during pregnancy as a digestive and appetizer. Seeds 

and latex are used as a purgative.

Nance The Mixe Indians of Oaxaca, the Zoques, Tzeltzal people of 

Chiapas, Mexico and the Maya healers in Guatemala have 

used the tree for medicinal purposes since pre-Hispanic 

times. Bark has been used to treat snakebites, diarrhea, 

respiratory problems, wounds, mouth problems, and fevers. 

Aerial parts of the tree are used to reduce fevers and treat 

diarrhea and skin rashes. Fruit is used to treat fevers. Bark 

and branches are used as a fish poison. Seed is used to treat 

dysentery. 

Noni Roots, bark, fruit and leaves are used as a significant source 

of traditional medicines. Trees contain a number of 

chemicals including anthraquinones, alkaloids, scopoletin, 

glycosides, polysacchardies, asperuloide and organic acids 

that aid a number of health issues. A complementary 

alternative medicine that aids high blood pressure, diabetes, 

pain, arthritis, depression, cancer, AIDS, skin parasites, skin 

and stomach ulcers, arteriosclerosis and senility. The leaf is 

heated or wilted and pressed on painful swellings, wounds, 

and the head for headaches and head colds. Dried fruits and 

leaves are used to make infusions and teas for medicinal use. 

Fruit are used as an appetite stimulant.

Olive Olive oil has been used as a medicine and body ointment for 

many years. The oil is used as a body cleanser, a skin 

soother and a laxative. Oil is consumed to reduce gastric

secretions and treat ulcers. Externally, oil is used to cure 

dandruff. Leaves are used as an antiseptic, astringent, 

febrifuge and sedative. The bark is an astringent and 

febrifuge.

Papaya, Mountain Fruit is used in Colombia, Chile, and northern Ecuador to 

treat arterial sclerosis. Latex of the fruit is used against skin 

infections and warts. It is also used to destroy intestinal 

worms, inflammations of the intestine, diabetes and liver 

diseases.

Patauá The oil is used as a cure for minor bronchial and pulmonary 

infections. The hard endosperm is crushed and eaten to cure 

snakebites.

Peach palm, fruit Fruit is used as an aphrodisiac.

Persimmon, Japanese Fruit contains antioxidant compounds including polyphenols 

and anti-cancer compounds including ß-cryptoxanthins. A 

mixture of the calyx and fruit stem is used to cure hiccups 

and coughs.

Pomerac A decoction of bark is used to aid cuts, mouth infections, 

throat infections, stomachaches and coughs; leaves are used 
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Commodity Medicinal Uses

to aid mouth infections and soothe skin; roots are used to 

alleviate itching, edema, and urinary problems. Root bark is 

used to cure gastrointestinal issues. A decoction of the fruit, 

leaves or seeds is used to reduce fevers. The plant is also 

used for various conditions such as constipation, diabetes, 

coughs, pulmonary problems and headaches. Seeded fruit, 

seed, bark, and leaves contain antibiotic activity and effect 

blood pressure and respiration.

Rambai Bark is used to soothe eye inflammations.

Rose Apple In India, fruit is used as a tonic for the brain and liver and as 

a diuretic; sweetened flowers are used to reduce fevers; seeds 

are used to cure diarrhea and reduce excess mucus. In 

Nicaragua, an infusion of the roasted, powdered seeds is used 

to aid diabetics. In Colombia, the seeds are used as an 

anesthetic. A leaf decoction is used to aid sore eyes; it also 

serves a diuretic, expectorant, fever-reducer, itch reliever, 

and treatment for rheumatism. The bark is used to induce 

vomiting and relieve asthma and bronchitis. In Cuba, roots 

are used to cure epilepsy.

Rumberry Herbal supplement companies market the fruit as a cure for 

viral infections, colds/flu, cold sores, autoimmune disorders 

and weight loss. The fruit contains vitamins, minerals, and 

amino acids that help with the absorption and efficient 

uptake of vitamin C.

Sea grape Fruit juice is used to reduce fevers. Bark resins are used to 

treat throat problems. The root is used used to aid dysentery.

Sentul Pounded bark is used to treat ringworm; leaf decoctions are 

used to reduce fevers and itching; root infusions and 

decoctions are used as a general tonic and in treating 

diarrhea, and spasms; stem bark is used to treat colic. Pulp is 

used as an astringent.

Starfruit In India, ripe fruit is used to halt hemorrhages; the Chinese 

use the fruit as antidote for high blood pressure; In Thailand, 

the fruit is used to reduce blood sugar levels in diabetics; in 

Indonesia, it is used to alleviate hypertension, gingivitis, and 

acne; dried fruit or juice is taken to counteract fevers; a 

conserve of the fruit is used to reduce gastrointestinal, kidney 

and bladder problems and hangovers; an ointment made from 

the fruit is said to relieve eye afflictions and skin conditions. 

The leaves, flowers, bark, roots and seeds are also used 

medicinally.

Surinam Cherry In Brazil, a leaf infusion is made to aid stomach ailments and 

reduce fevers; used as an astringent. In Surinam, leaf 

decoctions are taken as a cold remedy and fever reducer. 

Leaves produce essential oils.

Tamarind: The tree produces many valued medicines. Ripe fruit 

especially has a recognized and proven medicinal value. The 
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Commodity Medicinal Uses

American pharmaceutical industry processes 100 tonnes (110 

tons) of tamarind pulp each year. Fruit is used to reduce 

fever, aid sore throats and arthritis, treat sunstroke, aid 

leprosy, paralysis, and poisonings, and cure intestinal 

ailments and scurvy; pulp is used as an astringent on skin 

infections. It is an ingredient in cardiac and blood sugarreducing medicines. A tea of young leaves and/or flowers is 

used to heal irritations, swollen joints, sprains, boils, and skin 

eruptions. Lotions made from the tree are used to remove 

intestinal worms, and treat pinkeye, dysentery, jaundice, 

hemorrhoids and other ailments. The bark is used as an 

astringent, tonic, digestive aid, and cure for gingivitis, 

asthma, eye problems, and fevers. Powdered seeds are used 

to aid diarrhea. Roots are taken to ease chest pain. Pectin 

from the seed kernel is used in pharmaceutical products.

Water apple In Hawaii, a decoction of the bark is used to treat 

thrush; various parts of the tree possess antibiotic activity.

Water pear Fruit is used to treat dysentery; a decoction of the bark is 

used to treat diarrhea; liquid from the pounded bark and roots 

mixed with water is used as a purgative.

Water berry In central Africa, the tree is used to treat stomachaches, 

diarrhea, respiratory ailments and tuberculosis; a decoction 

of boiled roots and bark is used to treat indigestion and 

giddiness; extraction of the leaves is used as a purgative or 

treatment for diarrhea. In central Africa, the tree is used to 

treat stomachaches, diarrhea, respiratory ailments and 

tuberculosis; a decoction of boiled roots and bark is used to 

treat indigestion and giddiness; extraction of the leaves is 

used as a purgative or treatment for diarrhea.

Wax jambu Flowers are astringent and contain tannins; used in Taiwan to 

reduce fevers and aid diarrhea. Flowers also contain weak 

antibiotic action.

APPENDIX IV: SPREADSHEETS FOR SORTING SUBGROUPS OF TROPICAL AND 

SUBTROPICAL FRUITS – EDIBLE PEEL. See separate attachment: