Large tree taller than 20 ft - Plant Encyclopedia Results

This evergreen spreading tropical tree isup to 60 feet tall. It has beautiful white fragrant flowers, toothed leaves and globose 3-4" fruits with small brown seeds. The greenish-yellow fruit, which has a thick protective covering, is edible; unripe fruits are cooked to make pickle and chutney. The juicy pulp is aromatic but very acid. Can be used as a ornamental tree. Protect from frost or plant in frost free areas.

Dacryodes edulis is an evergreen tree.The flowers are yellow and about 5 mm across. They are arranged in a large inflorescence. The fruit is an ellipsoidal drupe which varies in length from 4 to 12 cm. The skin of the fruit is dark blue or violet, whereas the flesh is pale to light green.

Cooked flesh of the fruit has a texture similar to butter.

Seedlings can thrive in quite dense shade, but older trees grow well in partial shade or full sun.

Ficus deltoidea (Mistletoe Fig) is an evergreen tree native to the Malay Archipelago. It is often used for bonsai because of its interesting shape and ornamental foliage. It has waxy leaves and produces small nodules of fruit. Tiny inedible figs emerge year round and turn red before dropping. It can grow to a height of up to 20 ft, and can survive in semi-shade or full sun. It can also tolerate a wide range of soil types and is very flood tolerant, making it suitable for seaside areas. It is also tolerant of salt, making it ideal for coastal gardens.

In terms of care and maintenance, Ficus deltoidea requires moderate water and is best planted in rich, well-draining soil. It is recommended that fertilizer be applied in spring and summer. If planted in a pot, the soil should be kept slightly moist, as too much water can cause root rot. In colder regions, a pot should preferably be kept indoors and brought outdoors during milder months. It is important to note that this plant is not cold hardy and can be damaged by temperatures below 40F.

Ficus deltoidea can grow in USDA Zones 10-11 and is a great ornamental plant for any garden. With its low maintenance requirements, it is no wonder that this plant has become popular for both indoor and outdoor settings. Coupled with its tolerance for soils of varying types, salt and flood, this plant is a perfect choice for many gardeners.

Garcinia gummi-gutta is an evergreen large tree that typically grows in warm, humid areas; it is usually taller than 20 feet. A smaller variety of the tree is also available, measuring at 10-20 feet. It flourishes mainly in areas where the weather is hot, and can thrive in both full sun and semi-shade exposure. When it comes to taking care of a Garcinia gummi-gutta tree, it is necessary to provide it with a consistent amount of water and organic fertilizer. In addition, it is important to prune it regularly in order to maintain an appropriate size and fruit production. Growing guidance in the cooler regions may vary, so container planting and protection from frost is recommended.

The flowers of the plant bloom either in red, crimson, or vinous colors while the fruit can vary from yellow to orange. Not only is Garcinia gummi-gutta an ethnomedical plant that has been used for centuries to heal various ailments, it also bears edible fruit that contains a range of beneficial compounds. The fruit is very healthy and can provide a good source of dietary fiber. Garcinia gummi-gutta can produce up to 200 fruits a year, which can be eaten raw or cooked in dishes. Not only possesses the fruit a range of medicinal qualities, its juice is also used for flavoring and preparing curries. As a result, Garcinia gummi-gutta is an essential ingredient to many traditional recipes in Southeast Asia. Altogether, these properties make this plant a popular choice for any garden.

Dombeya cacuminum is a beautiful evergreen tree. It is a narrow upright tree to 50 feet tall with large maple-like leaves and in spring the 1 foot wide clusters of coral red flowers hang at the branch tips.

Dombeya cacuminum is similar to Dombeya wallichii

except that the flower color is strawberry-red.

Mangifera caesia (Binjai) is a big tree which can get taller than 20 feet and is native to Kalimantan, Borneo. Small varieties of this tree may not reach more than 10-20 feet and both full sun and semi-shade is suitable for growing these trees. Binjai tree requires regular watering and blooms with pink flowers.

Binjai trees are known for the production of edible fruits. Depending on the size of the tree and the size of the fruits requested, the number of fruits produced can vary. The fruits of Binjai tree are sour in the wild form but if it is cultivated in Bali or Borneo, the fruits can become sweet and fibreless. The white juice of immature Binjai fruit is poisonous, so it is very irritant while touching the skin or when ingested directly.

Apart from being edible, these fruits have several health benefits and are used for medicinal purposes. It is rich in Vitamin C and helps treat abdominal problems, cholesterol, skin inflammation, and urinary tract infections. The fruits can also be eaten raw, juiced, cooked or made into different varieties of jams and jelly.

Growing Binjai trees in a pot is recommended if you live in a cold region. To get the best growth and fruit production, pay attention to drainage, water, and light requirements. This plant needs plenty of water and full sun to grow and mature. However, during the hot summer months, you should provide some shade to protect the plant from overheating.

It is a rare Anonna. Large fruit, sometimes over 6" long, having similarities in both shape and size to the Annona cherimola. The rind tends to be either green or pink-purple, with white or pinkish flesh respectively. Some varieties have deep red flesh. Flavor is said to be excellent in many varieties, rivaling that of the cherimoya and sugar apple. Ilama is the most cold sensitive of all the Annona. Typically fruits mature from July to December. The fruit is almost always eaten raw, out of hand. It grows best in climates having a dry season, followed by heavy rainfall. Ilama fruits perish within days of harvest and the fruit transports very poorly, hence its relative obscurity to much of the world.

Ruby red and covered with fine green-tipped hairs, the rambutan is one of the most attractive fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. A knife is used to slit the skin around the middle, after which it opens easily and the flesh can be eaten with a fork as a memorable after-meal treat. It is beginning to appear in specialty markets. It is grown in the same way as Litchi. The fruit is the white fleshy aril surrounding the single seed. It is sweet and acid and can be eaten raw or stewed. The seed has to be started in high humidity and good warmth in a sandy soil mix kept evenly moist. When germination occurs (and this may take many weeks) and green growth shows, transplant the plant to a pot of rich soil. Keep the seedling evenly moist and warm. The rambutan is a leafy branching plant that makes a distinctive accent. Although you might have to search for the fruit, it is worth the time.