|Number of plants found: 81||Prev||Next||Go to page:||First||3||4||5||6||7||8||9||10||11||12||Last|
Diospyros blancoi, or Velvet Apple, is a large tree species native to the Philippines, capable of growing to heights of 50-100 ft. The white waxy flowers of the tree have 4 petals and are 0.5 inches (1 cm) in diameter when fully opened, with male and female flowers being produced on separate trees.
For the tree to fruit, pollination is necessary and occurs during summertime, with the fruits ripening 2-4 months after flowering. This big tree can be grown from seed, and it prefers full sun and regular watering. Must be grown at temperatures above 50F (USDA Zone: 10-11), the Velvet Apple tree produces a dark red to purple colored fruit with velvet-like skin. These fruits are usually the size of an apple and have a mildly sweet and somewhat mealy flesh.
The Velvet Apple is highly esteemed in some areas, yet barely known in most parts of the world. Generally, the fruit is enjoyed either fresh, or used in salads and desserts. They are incredibly healthy, being loaded with dietary fiber, vitamins A and C, as well as other minerals. The trees can produce an abundance of fruits, depending on regional climate and soil conditions.
In cold regions, the Velvet Apple can also be grown in large pots, as long as they are given a warm spot and plenty of rich, well-draining soil. They need to be watered regularly, though not excessively, and be protected from frost and extreme weather conditions. Pruning is necessary to determine the shape and regional size of the tree, as well as to make sure flowering and fruiting are optimal.
Large tree with pricky big fruit that is famous with its pleasant taste and unpleasant smell. Distinctive, highly pervasive aroma. To many Asians, the stink is a welcome odor for they regard durian as the king of fruits, a delicacy that is well worth the comparatively high price it commands. Some people are deterred by the potent smell and never actually sample the creamy golden flesh hidden within the spiny exterior - thereby missing one of the truly great pleasures of fruit eating. The more you eat of it the less you feel inclined to stop, wrote Alfred Russell Wallace, after eating his first durian on Borneo in the 19th century, and most of those who follow his example are likely to agree with him. Other edible durian species are sometimes available in the local markets of Southeast Asia. The scientific name of other species are Durio kutejensis, Durio oxlevanus, Durio graveolens, and Durio dulcis. There are many clones of the durian, all having a name starting with "D" and a number. For example, some popular clones are D24, D99, D158 and D159 (this is the "Mon Thong" variety). The red and yellow-fleshed fruits are Durio graveolans, more tolerant of S. Florida conditions and taste like peanut butter.
Eugenia victoriana, also known as Sundrop, is a rare shrub or small tree that grows up to 10 feet tall. It has drooping branches and fine elliptical leaves with sunken veins, and produces clusters of white flowers. The fruit of Sundrop is sour and is often used to make juice or flavor liquor in Colombia. Fruit is large, about 3 to 4 inches in diameter, with a thin, shiny orange skin and 2 to 4 seeds per fruit. Sundrop is a good source of vitamin C and is rich in antioxidants, copper, magnesium, and vitamin C, which may help reduce the risk of chronic diseases and support skin health.
To grow Sundrop successfully in USDA Zones 10-11, it is best to plant it in acid soil that is moist and has high organic content. Sundrop is fairly compact and can be grown in a container, but it is sensitive to frost and may need to be protected or brought indoors in cold regions. No pruning is required for this fruit tree, but it should be placed in a bright, sunny area with temperatures above 55F. Eating Sundrop fruit can provide numerous health benefits. The fruit is loaded with antioxidants, copper, magnesium and vitamin C.