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This is a tropical fruit tree that grows year-round in the Pacific Islands and for over 2000 years has been used for its many healthful benefits. Renowned ethnobotanists, scientists, and medical professionals have discovered that noni juice works on a cellular level and affects nearly every system in the body. This juice is also a rich source of antioxidants and can help support the immune system and help cells more readily absorb nutrients. Every part of the plant is used medicinally.
The plant grows well on any soil, even sandy or rocky. Apart from saline conditions, the plant also can withstand drought. Flowers are small, white, growing from a fleshy structure. The nectar is favorite food of honey-eaters. Blooms and fruits year round. Fruits are oval, medium 4-7cm, at first green, turning light yellow or white when ripe with many seeds. The fruits are edible, but don't have a nice taste or smell.
The plant can be easily grown in container, tolerates shade, will fruit in a pot. Extremely cold sensitive (55F minimum). Keep protected during winter.
See Article about Noni.
It is often grown as an ornamental plant, but has soft, sweet flesh that can be eaten.
Nutmeg is a tropical evergreen tree that reaches about 65 feet tall. The nutmeg fruit is similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-colored edible pulp surrounding a single seed, the nutmeg. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat. The shell is then broken and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces about 1-1.5 inches long. The spice consisting of the seed has a characteristic, pleasant fragrance and slightly warm taste; it is used to flavor many kinds of baked goods, meats, sausages, sauces, vegetables, and such beverages as eggnog.
The common name nutmeg is also applied in different countries to other fruits or seeds: the Jamaica, or calabash, nutmeg derived from Monodora myristica; the Brazilian nutmeg from Cryptocarya moschata; the Peruvian nutmeg from Laurelia aromatica; the Madagaskar, or clove, nutmeg from Ravensara aromatica; and the California, or stinking, nutmeg from Torreya californica.
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.
Rare tropical ornamental miniature tree valuable for exotic fine-cut leaves. Palmate compound leaves with leathery surface. Tolerant to drought and wide range of light conditions, from full sun to deep shade. Exotic foliage of Japanese style, like a bamboo. Easy to grow, suitable for indoors.