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Yellow, sometimes spotty fruit with a white-translucent pulp having an aromatic, acidic flavor. Related to the mangosteen, the madrono remains a relatively unknown, but attractive fruit. Usually eaten fresh, but can also be made in to jams and jellies. A small tree, usually only to 5-15ft, but taller in its native range. The madrono is much hardier than its famous relative the mangosteen, and can survive short periods of temperatures below 32F. Trees are very salt tolerant, but not too tolerant of acidic soils. Madronos are slow growers and can be maintained for container culture.

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