Sapodilla or chiku

Sapodilla (Manilkara zapota) is a long-lived, evergreen tree native to the tropical climates. It is grown in huge quantities in Indian subcontinent, Mexico and was introduced to the Philippines during Spanish colonisation.Sapodilla was formerly often known by the invalid name Achras sapota. It is known as chikoo or sapota in India, sofeda in Eastern India & Bangladesh, chikoo (also spelled "chikku," "चिक्कू," "chiku," "चीकू," or "ciku") in South Asia and Pakistan, chico in the Philippines, sawo in Indonesia, ciku in Malaysia, hồng xiêm (xa pô chê) in Vietnam, sapodilla in Guyana sapodilla or rata-mi in Sri Lanka, lamoot (ละมุด) in Thailand and Cambodia, níspero in Colombia, Nicaragua, El Salvador, Dominican Republic and Venezuela, nípero in Cuba and Dominican Republic, dilly in the Bahamas, naseberry in the rest of the West Indies, and sapoti in Brazil. In Kelantanese Malay, the fruit is called "sawo nilo" which is closer to the original name than the standard Malay "ciku".

Sapodilla grows to 30-40 m tall. It is wind-resistant and the bark is rich in a white, gummy latex called chicle.

The ornamental leaves are medium green and glossy. They are alternate, elliptic to ovate, 7-15 cm long, with an entire margin.

The white flowers are inconspicuous and bell-like, with a six-lobed corolla.

The fruit is a large globose berry, 4-8 cm in diameter, very much resembling a smooth-skinned potato and containing 2-10 seeds. Inside, its flesh ranges from a pale yellow to an earthy brown color with a grainy texture akin to that of a well-ripened pear.

The flavour is exceptionally sweet and very tasty. The fruit's flavor has been compared to cotton candy or caramel. The unripe fruit is hard to the touch and contains high amounts of saponin similar to tannin which dry out the mouth.

The seeds are black and resemble beans, with a hook at one end that can catch in the throat if swallowed.

The sapodilla trees yield fruit twice a year, though flowering may continue year round. The fruit has a high latex content and does not ripen until picked. Some are round and some are oval with pointed ends.

Attap Chee or buah kabung

Nypa fruticans, known as the Attap Palm (Singapore), Nipa Palm (Philippines), and Mangrove Palm or Nipah palm (Indonesia, Malaysia), Dừa Nước (Vietnam), Gol Pata (Bangladesh), Dani (Burma) is the only palm considered a mangrove. This species, the only one in the genus Nypa, grows in southern Asia and northern Australia. Fossil mangrove palm pollen has been dated to 70 million years ago. Fossilized nuts of Nypa dating to the Eocene epoch occur in the sandbeds of Branksome, Dorset, and in London Clay on the Isle of Sheppey, Kent,^[1] testifying to much warmer climatic conditions in the British Isles at that time.

The Nipa palm has a horizontal trunk that grows beneath the ground and only the leaves and flower stalk grow upwards above the surface. Thus, it cannot be considered a tree, although the leaves can extend up to 9 m (30 ft) in height. The flowers are a globular inflorescence of female flowers at the tip with catkin-like red or yellow male flowers on the lower branches. The flower yields a woody seed, these arranged in a cluster compressed into a ball up to 25 cm (10 in) across on a single stalk. The ripe seeds separate from the ball and are floated away on the tide, occasionally germinating while still water-borne.

Nipa palms grow in soft mud and slow moving tidal and river waters that bring in nutrients. The palm can be found as far inland as the tide can deposit the floating seeds. It is common on coasts and rivers flowing into the Indian and Pacific Oceans, from Bangladesh to the Pacific Islands. The plant will survive occasional short term drying of its environment. Nypa fruticans is an endangered species in Singapore.

The flower cluster (inflorescence) can be tapped before it blooms to yield a sweet, edible sap collected to produce a local alcoholic beverage called Tuba. Tuba is also stored in Tapayan (balloon vases) for several weeks to make vinegar in the Philippines, commonly known as Sukang Paombong (pure vinegar made from the province of Paombong, Bulacan). Young shoots are also edible and the flower petals can be infused to make an aromatic tisane. Attap chee ("chee" meaning "seed" in several Chinese dialects) is a name for the immature fruits -- sweet, translucent, gelatinous balls used as a dessert ingredient in Malaysia and Singapore. On the islands of Roti and Savu, Nipah sap is fed to pigs during the dry season. This is said to impart a sweet flavour to the meat. The young leaves are used to wrap tobacco for smoking. Large stems are used to train swimming in Burma as it has buoyancy.

The immature fruits are white translucent and hard jelly-like. Called attap chee, they are a common ingredient in local desserts.

Kiwifruit or chinese gooseberry

The kiwifruit (or kiwi) is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. The Actinidia is native to Shaanxi, China.

The most common cultivars of kiwifruit are oval, about the size of a large hen's egg (5–8 cm / 2–3 in long and 4.5–5.5 cm / 1¾–2 in diameter). It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of small, black, edible seeds. The fruit has a soft texture and a unique flavour, and today is a commercial crop in several countries.

Originally known as the Chinese Gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then to kiwifruit. This latter name comes from the kiwi — a flightless bird and New Zealand's national symbol.

It is not uncommon (outside New Zealand and Australia) for the fruit to be referred to simply as "kiwi".

Actinidia deliciosa is native to southern China, where it is declared as the "National Fruit" of the People's Republic of China.^[3] Other species of Actinidia are also found in India and range east to Japan and north into southeastern Siberia. Cultivation spread from China in the early 20th century, when seeds were introduced to New Zealand by Mary Isabel Fraser, the principal of Wanganui Girls' College, who had been visiting mission schools in Yichang, China.^[4] The seeds were planted in 1906 by a Wanganui nurseryman, Alexander Allison, with the vines first fruiting in 1910.

The familiar cultivar Actinidia deliciosa 'Hayward' was developed by Hayward Wright in Avondale, New Zealand around 1924. It was initially grown in domestic gardens, but commercial planting began in the 1940s. Italy is now the leading producer of kiwifruit in the world, followed by China, New Zealand, Chile, France, Greece, Japan and the United States. In China, kiwifruit was traditionally collected from the wild, but until recently China was not a major producing country.^[5] In China, it is grown mainly in the mountainous area upstream of the Yangtze River. It is also grown in other areas of China, including Sichuan.^[6]

When introduced to New Zealand by Isabel Fraser it was called yáng táo in China. People in New Zealand thought it had a gooseberry flavour and began to call it the Chinese gooseberry, although it is not related to the Grossulariaceae (gooseberry) family.

New Zealand exported the fruit to the US in the 1950s. Among the exporters was the prominent produce company Turners and Growers, who were calling the berries melonettes, because the name Chinese gooseberry had political connotations due to the Cold War. An American importer, Norman Sondag of San Francisco, complained that melonettes was as bad as Chinese gooseberry because melons and berries were both subject to high import tariffs. In June 1959, during a meeting of Turners and Growers management in Auckland, Jack Turner suggested the name kiwifruit which was adopted and later became the industry-wide name.^[2]

Kiwifruit can be grown in most temperate climates with adequate summer heat. Where Actinidia deliciosa is not hardy, other species can be grown as substitutes.

Kiwifruit is commercially grown on sturdy support structures, as it can produce several tonnes per hectare, more than the rather weak vines can support. These are generally equipped with a watering system for irrigation and frost protection in the spring.

Kiwifruit vines require vigorous pruning, similar to that of grapevines. Fruit is borne on one-year-old and older canes, but production declines as each cane ages. Canes should be pruned off and replaced after their third year.

Kiwifruit plants are normally dioecious, meaning that individual plants are male or female. Only female plants bear fruit, and only when pollenized by a male plant. One male pollenizer is required for each three to eight female vines. An exception is the cultivar 'Issai', a hybrid (Actinidia arguta x polygama) from Japan, which produces perfect flowers and can self-pollinate; unfortunately it lacks vigour, is less hardy than most A. arguta forms and is not a large producer.

Kiwifruit is notoriously difficult to pollinate because the flowers are not very attractive to bees. Some producers blow collected pollen over the female flowers. But generally the most successful approach is saturation pollination, where the bee populations are made so large (by placing hives in the orchards) that bees are forced to use this flower because of intense competition for all flowers within flight distance.

Durian

The durian (pronounced /ˈdʊəriən/)^[1] is the fruit of trees from the genus Durio belonging to the Bombacaceae. Widely known and revered in Southeast Asia as the "King of Fruits", the fruit is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Regarded by some as fragrant, others as overpowering and offensive, the smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.

The durian, native to Brunei, Indonesia and Malaysia, has been known to the western world for about 600 years. The British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds" in the 19th century. The flesh can be consumed at various stages of ripeness, and is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked. The name durian comes from the Malay word duri (thorn) with suffix -an.

There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; most of them have a common name and a code number starting with "D". Many consumers express preferences for specific cultivars, which fetch higher prices in the market.

Durian trees are relatively large, growing to 25–50 metres (80–165 ft) in height depending on the species.^[2] The leaves are evergreen, elliptic to oblong and 10–18 centimetres (4–7 in) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. Durian trees have one or two flowering and fruiting periods per year, though the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination. The fruit can grow up to 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb).^[2] Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species.^[2] Among the thirty known species of Durio, nine of them have been identified as producing edible fruits: D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, D. lowianus, D. macrantha, D. oxleyanus and D. testudinarum.^[3] However, there are many species for which the fruit has never been collected or properly examined, so other species with edible fruit may exist.

Dragon fruit or Pitaya

Dragonfruit (hylocereus) is a stunningly beautiful fruit with an intense colour and shape, magnificent flowers and a delicious taste. This ‘climber’ is also known as ‘the king of fruits’. The Dragonfruit originated in Vietnam and was once only available in the great restaurants of the world, but today it is grown through out Asia and is highly prized both in the East and West. It truly is a gourmet fruit. The sensation surrounding this fabulous fruit can be attributed to a legend created by ingenious Asian marketers. According to the legend the fruit was created thousands of years ago by fire breathing dragons. During a battle when the dragon would breathe fire the last thing to come out would be the fruit. After the dragon is slain the fruit is collected and presented to the Emperor as a coveted treasure and indication of victory. The soldiers would then butcher the dragon and eat the flesh. It was believed that those who feasted on the flesh would be endowed with the strength and ferocity of the dragon and that they too would be coveted by the Emperor. It is written that the dragon’s flame originates deep within its body near the base of its tail. The meat from this part of the dragon was the most desirable and most sought after portion. Only the officers of each division would be privy to this cut of meat. The ancient Chinese called this cut the “jaina,” which translates literally to “the sweetest and best tasting.” The jaina was treasured by all who were privileged enough to taste it, and it is believed that man’s thirst for the jaina is what led to the destruction and eventual extinction of all of the dragons.

The exact origin is unknown, but is likely from Southern Mexico through Belize, Guatemala, El Salvador and Costa Rica. It is cultivated around the world in tropical regions..

There are three species of dragon fruit in the genus Hylocereus and one species in the genus Selenicereus. Varieties of Hylocereus guatemalensis, Hylocereus polyrhizus, and Hylocereus undatus as well as hybrids of these three species are grown commercially worldwide. Selenicereus megalanthus is grown commercially on smaller scales in South America and is especially popular in Columbia.

The dragon fruit flesh can be white, red, or magenta all to varying degrees dependant upon variety. The red fleshed varieties contain lycopene which is a natural antioxidant known to fight cancer, heart disease, and lower blood pressure. Despite the health benefits and its spectacular appearance, the fruit has gone virtually unnoticed for centuries. Today it is the leading fruit export of Vietnam. It has even caught the attention of Snapple, Tropicana, and Sobe which are just a few of the major labels that have incorporated dragon fruit into their bottled fruit drinks.

A vining, terrestrial or epiphytic cactus, with fleshy stems reaching from a few inches up to 20ft long (in mature plants). The plant may grow out of, and over the ground or climb onto trees using aerial roots. Flowers are ornate and beautiful, and many related species are propagated as ornamentals. They bloom only at night, and usually last just one night where pollination is necessary to set fruit. In full production, pitahaya plants can have up to 4-6 fruiting cycles per year.

Longans

The longan (simplified Chinese: 龙眼; traditional Chinese: 龍眼; pinyin: lóngyǎn; Cantonese long-ngan; literally "dragon eye"; Thai ลำไย) is a tropical tree native to southern China. It is also found in Southeast Asia. It is also called guiyuan (桂圓) in Chinese, lengkeng in Indonesia, mata kucing (literally "cat's eye") in Malaysia, nhãn in Vietnamese (The Species: Euphoria longana Lamk. named "long nhãn" in Vietnamese- literally "dragon's eyes"), Mora in Sinhalese (Sri Lanka) and also "longan" in Tagalog.

The longan is a medium to large (10 to 20 m tall) evergreen tree with a dense canopy, brittle wood and corky bark which splits and peels. Tree shape depends on the cultivar and varies from erect to spreading. The inflorescences are large (30 to 50 cm long), multi-branched and leafless. They are borne on new growth produced during mid-summer or autumn. The flowers are small, inconspicuous and yellow brown. The fruit are similar to those of lychee in structure, but are smaller, smoother and yellow-tan in colour. The word 'longan' comes from the Chinese and literally means 'dragon-eye' which is an apt description of the fruit after the skin has been removed. The fleshy aril is white to off-white or pinkish in colour and surrounds a red brown, brown to black seed which separates easily from the flesh. The fruit are milder in flavour and less acidic than lychees.

The longan originated in China or in the area between Burma and India. Thailand, China and Taiwan are the main centres of commercial production. In Thailand, production is centred in the tropical monsoon areas of Chiangmai, Lamphun and Phrae at elevations between 300 and 600 m above sea level. The main production centres in China are in the Fujian and Guandong provinces. In Fujian province, longan is second in importance to citrus and is grown in cooler subtropical areas.

lychee

The lychee is native to low elevations of the provinces of Kwangtung and Fukien in southern China, where it flourishes especially along rivers and near the seacoast. It has a long and illustrious history having been praised and pictured in Chinese literature from the earliest known record in 1059 A.D. Cultivation spread over the years through neighboring areas of southeastern Asia and offshore islands. Late in the 17th Century, it was carried to Burma and, 100 years later, to India. It arrived in the West Indies in 1775, was being planted in greenhouses in England and France early in the 19th Century, and Europeans took it to the East Indies. It reached Hawaii in 1873, and Florida in 1883, and was conveyed from Florida to California in 1897. It first fruited at Santa Barbara in 1914. In the 1920's, China's annual crop was 30 million lbs (13.6 million kg). In 1937 (before WW II) the crop of Fukien Province alone was over 35 million lbs (16 million kg). In time, India became second to China in lychee production, total plantings covering about 30,000 acres (12,500 ha). There are also extensive plantings in Pakistan, Bangladesh, Burma, former Indochina, Taiwan, Japan, the Philippines, Queensland, Madagascar, Brazil and South Africa. Lychees are grown mostly in dooryards from northern Queensland to New South Wales, but commercial orchards have been established in the past 20 years, some consisting of 5,000 trees.

The following are the 15 cultivars recognized by Professor Groff:

'No Mai Tsze', or 'No mi ts 'z' (glutinous rice) is the leading variety in China; large, red, "dry-and-clean"; seeds often small and shriveled. It is one of the best for drying, and is late in season. It does best when grafted onto the 'Mountain' lychee.

'Kwa Iuk' or 'Kua lu' (hanging green) is a famous lychee; large, red with a green tip and a typical green line; "dry-and-clean"; of outstanding flavor and fragrance. It was, in olden times, a special fruit for presentation to high officials and other persons in positions of honor. Professor Groff was given a single fruit in a little red box!

'Kwai mi' or 'Kuei Wei', (cinnamon flavor) which came to be called 'Mauritius' is smaller, heart-shaped, with rough red skin tinged with green on the shoulders and usually having a thin line running around the fruit. The seed is small and the flesh very sweet and fragrant. The branches of the tree curve upward at the tips and the leaflets curl inward from the midrib.

'Hsiang li', or 'Heung lai' (fragrant lychee) is home by a tree with distinctive erect habit having upward-pointing leaves. The fruit is small, very rough and prickly, deep-red, with the smallest seeds of all, and the flesh is of superior flavor and fragrance. It is late in season. Those grown in Sin Hsing are better than those grown in other locations.

'Hsi Chio tsu', or 'Sai kok tsz' (rhinoceros horn) is borne by a large-growing tree. The fruit is large, rough, broad at the base and narrow at the apex; has somewhat tough and fibrous, but fragrant, sweet, flesh. It ripens early.

'Hak ip', or 'Hei yeh', (black leaf) is borne by a densely-branched tree with large, pointed, slightly curled, dark-green leaflets. The fruit is medium-red, sometimes with green tinges, broad-shouldered, with thin, soft skin and the flesh, occasionally pinkish, is crisp and sweet. This is rated as "one of the best 'water' lychees."

'Fei tsu hsiao', or 'Fi tsz siu' (imperial concubine's laugh, or smile) is large, amber-colored, thin-skinned, with very sweet, very fragrant flesh. Seeds vary from large to very small. It ripens early.

'T' ang po', or 'T' ong pok' (pond embankment) is from a small-leaved tree. The fruit is small, red, rough, with thin, juicy acid flesh and very little rag. It is a very early variety.

'Sheung shu wai' or'Shang hou huai', (President of a Board's embrace) is borne on a small-leaved tree. The fruit is large, rounded, red, with many dark spots. It has sweet flesh with little scent and the seed size is variable. It is rather late in season.

'Ch'u ma lsu', or 'Chu ma lsz' (China grass fiber) has distinctive, lush foliage. The leaves are large, overlapping, with long petioles. The fruits are large with prominent shoulders and rough skin, deep red inside. While very fragrant, the flesh is of inferior flavor and clings to the seed which varies from large to small.

'Ta tsao', or 'Tai tso' (large crop) is widely grown around Canton; somewhat egg-shaped; skin rough, bright-red with many small, dense dots; flesh firm, crisp, sweet, faintly streaked with yellow near the large seed. The juice leaks when the skin is broken. The fruit ripens early.

'Huai chih', or 'Wai chi' (the Wai River lychee) has medium-sized, blunt leaves. The fruit is round with medium-smooth skin, a rich red outside, pink inside; and leaking juice. This is not a high class variety but the most commonly grown, high yielding, and late in season.

'San yueh hung', or 'Sam ut hung' (third month red), also called 'Ma yuen', 'Ma un', 'Tsao kuo', 'Tso kwo', 'Tsao li', or 'Tsoli' (early lychee) is grown along dykes. The branches are brittle and break readily; the leaves are long, pointed, and thick. The fruit is very large, with red, thick, tough skin and thick, medium-sweet flesh with much rag. The seeds are long but aborted. This variety is popular mainly because it comes into season very early.

'Pai la li chih', or 'Pak lap lai chi' (white wax lychee), also called 'Po le tzu', or 'Pak lik tsz (white fragrant plant), is large, pink, rough, with pinkish, fibrous, not very sweet flesh and large seeds. It ripens very late, after 'Huai chih'.

'Shan chi', or 'Shan chih' (mountain lychee), also called 'Suan chih', or 'Sun chi' (sour lychee) grows wild in the hills and is often planted as a rootstock for better varieties. The tree is of erect habit with erect twigs and large, pointed, short-petioled leaves. The fruit is bright-red, elongated, very rough, with thin flesh, acid flavor and large seed.

'T'im ngam', or 'T'ien yeh' (sweet cliff) is a common variety of lychee which Professor Groff reported to be quite widely grown in Kwantung, but not really on a commercial basis.

In his book, The Litchi, Dr. Lal Behari Singh wrote that Bihar is the center of lychee culture in India, producing 33 selected varieties classified into 15 groups. His extremely detailed descriptions of the 10 cultivars recommended for large-scale cultivation I have abbreviated (with a few bracketed additions from other sources):

'Early Seedless', or 'Early Bedana'. Fruit 1 1/3 in (3.4 cm) long, heart-shaped to oval; rough, red, with green interspaces; skin firm and leathery; flesh [ivory] to white, soft, sweet; seed shrunken, like a dog's tooth. Of good quality. The tree bears a moderate crop, early in season.

'Rose-scented'. Fruit 1 1/4 in (3.2 cm) long; rounded-heart-shaped; slightly rough, purplish-rose, slightly firm skin; flesh gray-white, soft, very sweet. Seed round-ovate, fully developed. Of good quality. [Tree bears a moderate crop] in midseason.

'Early Large Red'. Fruit slightly more than 1 1/3 in (3.4 cm) long, usually obliquely heart-shaped; crimson [to carmine], with green interspaces; very rough; skin very firm and leathery, adhering slightly to the flesh. Flesh grayish-white, firm, sweet and flavorful. Of very good quality. [Tree is a moderate bearer], early in season.

'Dehra Dun', [or 'Dehra Dhun']. Fruit less than 1 1/2 in (4 cm) long; obliquely heart-shaped to conical; a blend of red and orange-red; skin rough, leathery; flesh gray-white, soft, of good, sweet flavor. Seed often shrunken, occasionally very small. Of good quality; midseason. [This is grown extensively in Uttar Pradesh and is the most satisfactory lychee in Pakistan.]

'Late Long Red', or 'Muzaffarpur'. Fruit less than 1 1/2 in (4 cm) long; usually oblong-conical; dark-red with greenish interspaces; skin rough, firm and leathery, slightly adhering to the flesh; flesh grayish-white, soft, of good, sweet flavor. Seed cylindrical, fully developed. Of good quality. [Tree is a heavy bearer], late in season.

'Pyazi'. Fruit 1 1/3 in (3.4 cm) long; oblong-conical to heart-shaped; a blend of orange and orange-red, with yellowish-red, not very prominent, tubercles. Skin leathery, adhering; flesh gray-white, firm, slightly sweet, with flavor reminiscent of "boiled onion". Seed cylindrical, fully developed. Of poor quality. Early in season.

'Extra Early Green'. Fruit 1 1/4 in (3.2 cm) long; mostly heart-shaped, rarely rounded or oblong; yellowish-red with green interspaces; skin slightly rough, leathery, slightly adhering; flesh creamy-white, [firm, of good, slightly acid flavor]; seed oblong, cylindrical or flat. Of indifferent quality. Very early in season.

'Kalkattia', ['Calcuttia', or 'Calcutta']. Fruit 1 1/2 in (4 cm) long; oblong or lopsided; rose-red with darker tubercles; skin very rough, leathery, slightly adhering; flesh grayish ivory, firm, of very sweet, good flavor. Seed oblong or concave. Of very good quality. [A heavy bearer; withstands hot winds]. Very late in season.

'Gulabi'. Fruit 1 1/3 in (3.4 cm) long; heart-shaped, oval or oblong; pink-red to carmine with orange-red tubercles; skin very rough, leathery, non-adherent; flesh gray-white, firm, of good subacid flavor; seed oblong-cylindrical, fully developed. Of very good quality. Late in season.

'Late Seedless', or 'Late Bedana'. Fruit less than 1 3/8 in (3.65 cm) long; mainly conical, rarely ovate; orange-red to carmine with blackish-brown tubercles; skin rough, firm, non-adherent; flesh creamy-white, soft; very sweet, of very good flavor except for slight bitterness near the seed. Seed slightly spindle-shaped, or like a dog's tooth; underdeveloped. Of very good quality. [Tree bears heavily. Withstands hot winds.] Late in season.

singapore jokes

Worth praying for

There were four buddhist monks who played instruments and chanted everyday.

One fine morning, a lady in a mini skirt went into the temple to pray. When the lady knelt down to pray, one of the chanting monks saw the lady tsao k'ng (i.e. exposing herself accidentally).

The monk was shocked to see that the woman was not wearing any panties! He felt he had to share this valuable insight with his fellow monks, but also did not wish to alert the lady.

So he began chanting the message: "Wu lang bo chin nai ko....(Someone's not wearing panties...)"

The monk beside him was playing a tambourine, and he thumped this response: "Ti-to-lok, ti-to-lok (Where? Where?)"

The third monk, playing a horn, replied: "Duuu... Duuu........(There! There!)"

Finally, the last and the most righteous monk, sounded his cymbals in disgust: "Ti ti kua... ti ti kua! (Still peeping! Still peeping!)"


Shoot Out the Lights

Dr. Quek made a routine house call to Mr. Lim, one of his elderly patients.

He asks, "And how are you doing today, Mr. Lim?" Mr. Lim replies, "I feel just fine, doc. But you know, it's the strangest thing. Every night when I get up to pang jio(take a pee), the bathroom light goes on for me automatically when I open the door!"

The doctor is worried that the old man is getting senile, so he phones the man's son, and the son's wife answers. The doctor tells her, "Mrs. Lim, I'm a little concerned about your father-in-law. It seems that when he gets up to urinate at night and opens the bathroom door, the light somehow goes on..."

At which point, Mrs. Lim yells, "Ah Seng! Ah Pa is peeing in the refrigerator again!"


Use Your Noodle

Char Siew Pao and Mee Kia got involved in an argument. Char Siew Pao got very angry and shouted at Mee Kia, "I'm going to find my gang to hantam you!"

So Char Siew Pao went to round up Leng Yong Pau and Tau Sar Pow.

Just then, Maggi Mee walked round the corner. Immediately, the Paos started to beat him up.

As Char Siew Pao was punching Maggi Mee, he shouted, "Don't think just because you perm your hair, we can't recognise you, okay!"

B-B-Bustard!

Little Ah Seng had a severe stutter, but his mother felt he had to learn to fend for himself. So on the first day of school, she made him take the bus on his own.

"It's very easy," she told him. "When you board the bus, just tell the driver: Ah Chek, wah ai kee Tanglin Halt. (I want to go to Tanglin Halt)."

The next day, Ah Seng boarded the bus and told the bus driver: "A-a-ah Ch-ch-chek! W-w-wah ai k-k-kee T-Tanglin H-h-halt!"

However, the bus driver slapped Ah Seng in response.

Ah Seng was shocked, but the next day it happened again. Ah Seng boarded the bus and saw it was the same bus driver.

Ah Seng again told him: "A-a-ah Ch-ch-chek! W-w-wah ai k-k-kee T-Tanglin H-h-halt!"

And again, the bus driver slapped him.

Ah Seng fled in tears and told his mother, who was quickly incensed.

The next day, Ah Seng's mother followed him on board the bus. True enough, it was the same bus driver.

"Why you hit my son?" she scolded the bus driver.

The driver scowled and retorted: "S-s-si n-n-noong kia, t-t-tup pai j-j-ji seow wah! (Bloody kid, keeps disturbing me!)"

AH BENG HOT SHOT

During the Japanese Occupation, 3 Singaporeans, Ah Meng, Ah Seng and Ah Beng were caught for smuggling. They were sentenced to death by firing squad.

That night, Ah Meng came up with a plan. He told the others that the Japanese were afraid of natural disasters. So he would cause them to panic, and escape in the confusion.

The next morning, Ah Meng was led to the wall. The firing squad was lined up and the Captain commanded, "Ready.. Aim..", but before he could complete, Ah Meng shouted, " Earthquake!! Earthquake!" The Japanese soldiers panicked and Ah Meng made his escape.

Later, the soldiers took Ah Seng out and the firing squad were ready. The captain commanded, "Ready... Aim..." This time Ah Seng shouted. " Flood! Flood!!" Again, the Japanese soldiers panicked and this time, Ah Seng made his escape.

Observing all this, Ah Beng began to get the idea. "It's important to get the timing right."

Soon, it was Ah Beng's turn. "Timing, that's the key.." Ah Beng kept saying to himself. The soldiers lined up in front of him. The captain started, "Ready..."

"Timing," Ah Beng thought to himself

"Aim..."

"Okay," thought Ah Beng, and shouted, " FIRE!!! FIRE!!! "

KUNG FU

Two kung-fu masters were carrying on about their respective skills. "Why, my reflexes are such that you will not believe," boasted Master Foo and drawing his sword, he sliced at a passing fly, which promptly dropped dead in two pieces.

"That's nothing," said Master Koh. Drawing his sword, he made two deft cuts at another passing fly.

Master Foo was highly amused. "What are you talking about?" he sneered. "That fly is still flying."

"Ah yes," replied Master Koh, "but now it can never have children."

MISS SINGAPORE

One of the main reasons why in recent years the Singapore Government has always ensured that their Miss Universe representative were of tertiary level education or higher was because of the following incident which occurred not too many years ago. It is the final round of the Miss Universe Pageant and the 3 finalists, Miss USA, Miss Malaysia and Miss Singapore are being asked 3 simple questions:

MC: The first question is name me an electrical appliance starting with "L"

Miss USA: Lamp

Miss Malaysia: Light bulb

Miss Singapore: LADIO

Judge: No, no, Radio does not start with the letter "L"

MC: I am going to give you 2 more chances; The next question is name me an animal starting with the letter "L"

Miss USA: Lion

Miss Malaysia: Leopard

Miss Singapore: LABBIT

Judge: No, no, no, Rabbit does not start with the letter "L"

MC: I am going to give you one last chance, if you answer this question incorrectly, you are disqualified.

Name me a fruit starting with the letter "L"

Miss USA: Lemon

Miss Malaysia: Lychee

Miss Singapore, with full of confidence, smiles and says: LIEWLIAN !!

This is not the end of the story, the Judge consulted the board of judges to determine if Miss Singapore should really disqualified; and they decided that since Miss Singapore was having as many problems with the letter "L", the decided to give her another chance.

Judge: OK, the final question is name me a human anatomy starting with the letter "L"

Miss USA: Lung (applause)

Miss Malaysia: Liver (even more applause)

Miss Singapore: LAN CIAU

Judge: ?????????!!!!

SHORT AND NOT SO SWEET ENGLISH

The English did invent the English Language, but they cannot use it effectively when communicating their intentions. Just compare these few common phrases that S'poreans and Britons use to say the same thing:

When all has been sold out...
Britons: I'm sorry, Sir, but we don't seem to have the sweater you want in your size, but if you give me a moment, I can call the other outlets for you.
S'poreans: No Stock!

Returning a Call...
Britons: Hello, this is John Travolta. Did anyone page for me a few moments ago?
S'poreans: Hello, who page? or Siang Ka Pager?

When someone is in the way...
Britons: Excuse me, I'd like to get by. Would you please make way?
Singaporeans: Lai, siam! or Siam ji bi! or S'kius!(excuse)

When someone offers to pay...
Britons: Hey, put your wallet away, this drink is on me.
Singaporeans: No need.

When asking for permission...
Britons: Excuse me, but do you think it would be possible for me to enter through this door?
Singaporeans: (while pointing at door) Can or Not?

When asking to be excused...
Britons: If you would excuse me for a moment, I have to go to the gents/ladies. Please carry on without me, it would only take a moment.
Singaporeans: Le tan, Wa ke pang jio! (wait while I visit the washroom) or Wah, buay ta han, ai choot liao! (cannot stand it anymore, have to relief myself)

When entertaining...
Britons: Please make yourself right at home.
Singaporeans: Don't shy, leh!

When doubting someone...
Britons: I don't recall you giving me the money.
Singaporeans: Where got?

When declining an offer...
Britons: I'd prefer no to do that, if you don't mind.
Singaporeans: Dowan, lah. (don't want)

When deciding on a plan of action...
Britons: What do you propose we do now that the movie's sold out and all the restaurants are closed?
Singaporeans: Then how?

When disagreeing on a topic of discussion...
Britons: Err. Tom, I have to stop you there. I understand where you're coming from, but I really have to disagree with what you said.
Singaporeans: Le siow, ah? (are you crazy?)

When asking someone to lower their voice...
Britons: Excuse me, but could you please lower your voice, I'm trying to concentrate over here.
Singaporeans: Mai kao beh, kao bu!

When asking someone if he/she knows you...
Britons: Excuse me, but I noticed you staring at me for some time. Do I know you?
Singaporeans: Kua si mi? (What are you looking at)

At the sports arena...
Briton: I say old chap, this really isn't cricket. The umpire's really hard on him today.
S'porean: Leflea (referee) KAYU!

When asking girls...
Briton: Would you go out with me?
S'porean: Ai gia steady mai? (Be my girlfriend)

Chinese strawberry or yangmei

Yangmei, also called red bayberry or yamamomo, is a type of sweet fruit native to Asia. Yangmei is almost unheard of in the United States, although the tree can be found growing along many urban streets. Yangmei is very high in vitamin C, and the fruit has been cultivated for thousands of years in China, where today it is eaten raw, fermented into alcoholic beverages, and used to produce a distinct reddish dye, which is extracted from the bark of the tree.

Yangmei grows up to 32 feet (10 meters) in temperate environments. The Yangmei fruit ripens on the tree during the summer months, with a very small ripeness window of only a few weeks. The tree is an evergreen, with pale silvery bark and slender green leaves. Yangmei is often planted in areas with poor soil because it is a nitrogen fixer and will replenish the soil it is grown on. For this reason, it makes an excellent crop for fields that need long term nitrogen restoration, because it will produce profitable fruit while renewing the soil.

The yangmei fruit is round and red, and somewhat resembles a strawberry in flavor as well as texture. Yangmei fruits are typically very small, with most being marginally larger than cherries. However, yangmei comes in an assortment of sweet and sour flavors, with stringier pulp than is typically found in the strawberry. In the center of the knobbly fruits, a small pit can be found.

Because of the brief window to harvest, yangmei trees have been known to make a mess of public streets when they drop fruit. The pulpy reddish mass that results is well known in temperate climates all over the world, where yangmei is frequently employed as an ornamental, although few people realize that they are stepping on edible fruit. Yangmei fruit must be kept chilled from harvest to consumer, and for this reason, it is often expensive.

Yangmei fruit is, unfortunately, highly perishable. In China, it is often pressed into juice that can be transported or fermented, because it will keep longer than the delicate fruit. If consumers can obtain yangmei, they should plan to store it under refrigeration for no more than one week, wrapped and kept away from other fruit. When shopping for yangmei, look for fruit with an even rich red color, no bruising, and no moisture.

Langsat or duku

Langsat is native to Thailand, Malaysia and Indonesia. Although it is planted sporadically throughout the tropics, commercial production is mostly in Thailand, Malaysia, Indonesia, the Philippines, and Vietnam.

Lansium domesticum is a highly variable species, with different forms that have been classified by some taxonomists as distinct species. There are five basic varieties, but there may be intermediate forms with overlapping characteristics:
Langsat - Slender tree with open crown, fruits in clusters of 6-40. Ovoid fruit about 1 inch (2.5 cm) in diameter, thin peel containing latex, sour to sweet. Contains 1-3 green, bitter seeds. Adapted to climates with distinct seasons. Cultivars include 'Conception' and 'Paete' (Philippines), 'Uttaradit' (Thailand), and 'LA8' and 'LA9' (Malaysia). 'Casto' is a selection from Puerto Rico with a large fruit, low latex, and high yields.
Duku - A vigorous, spreading, symmetrical tree with dense foliage, fruit in clusters of 4-12. Fruits are spheroid, 1-2 inches (2.5-5 cm) in diameter, with a thick peel, little to no latex, and a sweet, aromatic pulp. The seed is ellipsoid in shape. Adapted to tropical conditions. 'Du 1' is a Malaysian variety
Duku Langsat - Has characteristics intermediate to langsat and duku. Fruit in clusters of 5-25, ovoid shape, sweet and aromatic, thick peel. Varieties include 'DL1' and 'DL2' from Malaysia.
Longkong (dokong) - From Thailand, fruit spheroid, about 1.5 inches (4 cm) in diameter, thick peel with no latex, soft, sweet, aromatic pulp, and seedless or with very few seeds.
Kokosan - From Indonesia, with hairy leaves and compact fruit clusters. Fruits dark yellow, with sour pulp and large seeds.

There are about 15 species in the genus Lansium. Lansium membranaceum, from Indonesia, has an edible but sour fruit up to 1.6 inches (4 cm) long.

Jackfuit or nang ka

The jackfruit, Artocarpus heterophyllus Lam. (syns. A. integrifolius Auct. NOT L. f.; A integrifolia L. f.; A. integra Merr.; Rademachia integra Thunb. ), of the family Moraceae, is also called jak-fruit, jak, jaca, and, in Malaysia and the Philippines, nangka; in Thailand, khanun; in Cambodia, khnor; in Laos, mak mi or may mi; in Vietnam, mit. It is an excellent example of a food prized in some areas of the world and allowed to go to waste in others. O.W. Barrett wrote in 1928: ";The jaks . . . are such large and interesting fruits and the trees so well-behaved that it is difficult to explain the general lack of knowledge concerning them.";

No one knows the jackfruit's place of origin but it is believed indigenous to the rainforests of the Western Ghats. It is cultivated at low elevations throughout India, Burma, Ceylon, southern China, Malaya, and the East Indies. It is common in the Philippines, both cultivated and naturalized. It is grown to a limited extent in Queensland and Mauritius. In Africa, it is often planted in Kenya, Uganda and former Zanzibar. Though planted in Hawaii prior to 1888, it is still rare there and in other Pactfic islands, as it is in most of tropical America and the West Indies. It was introduced into northern Brazil in the mid-19th Century and is more popular there and in Surinam than elsewhere in the New World.

Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to 3/4 inches thick and is white and crisp within. There may be 100 or up to 500 seeds in a single fruit, which are viable for no more than three or four days. When fully ripe, the unopened jackfruit emits a strong disagreeable odor, resembling that of decayed onions, while the pulp of the opened fruit smells of pineapple and banana.

Rose apple Or Jambu

Rose Apple - Water Apple
(Syzygium, formerly Eugenia -- Family Myrtaceae)

Rose apple is a name applied to any group of fruits of this genus, but should only be known by the Indian/Malay name of "jambu". Jambu has a Sanskrit origin and is applied in Malaysia and Indonesia to several quite different fruits. In Malaysia, it generally means cultivated fruits as opposed to those in the wild; but it is most often used to refer to fruits from this particular genus. The same holds true in Indonesia, except that the word can refer to plants of other genera. For example, "jambu batu" (stone jambu) refers to the guava, while "jambu met" means the cashew fruit. Rose apples are indigenous to Southeast Asia or the Indian subcontinent. They do bear a superficial resemblance to apples, but are quite different to eat.

The four principal groups are as follows:

-- Syzygium jambos is the true rose apple or Malabar plum, which is cultivated in the West Indies and in Asia, but native to the Malay peninsula. The fruit may reach the size of a small yellow apple and often tinged with pink or a greenish colour. It has a waxy surface and a faint aroma of a rose. The flesh is also rose-scented, whitish, crisp, and juicy, but rather tasteless. It is best mixed with other fruits. Other names include: gulab jamun (Hindi), chom-phu nam (Thai), jambu mawar (Malay), jambu + other adjectives (Indonesian), futomomo (Japanese), pommerac or rac apples (West Indies). Malabar plum is a name that often refers to another related fruit called Jambolan.

-- S. malaccensis is the Malay rose apple, the fruit of a tall and striking tree which is cultivated from India to China and Hawaii, where it arrived before the Europeans. Native to the Malay archipelago, the fruits are roundish, but slightly oblong and narrowed at the stalk end and measuring between two and three inches. The skins are waxy and rosy when ripe with faint white markings. The flesh is scented, juicy and slightly sweet. Other names include: melaka jamrul (Bengali), chom-phu sa raek (Thai), jambu bol (Malay), darsana (Indonesian), ohia ai (Hawaii).

-- S. samarangense (javanica) is the Java rose apple or Semarang rose apple. The fruit is cultivated in its native region of Malaysia and Indonesia and sometimes in tropical America. The fruit is nearly round or bell-shaped, measuring about two inches and lacking in flavour. It is commonly pale green or whitish, but sometimes pink. Other names include: chom-phu khao (Thai), jambu merah or jambu hijau (Malay), jambu semarang (Indonesian), makpoa (Philippines).

-- S. aqueum is the watery rose apple or water apple. It originated in the south of India. It still grows wild in India and parts of Malaysia. The fruit has an uneven shape, being wider at the apex than the base. Colour varies from white to bright pink. The flesh is fragrant, crisp and watery making a good thirst quencher. Although they have a high water content, their skins are full of fruit sugars and vitamin A and make a good addition to salads. Other names include: jambu air (Malay/Indonesian), tambis (Philippines).

belimbing fuit

The bilimbi, Averrhoa bilimbi, L., (Oxalidaceae), is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are "cucumber tree" and "tree sorrel", bestowed by the British in colonial times. "Bilimbi" is the common name in India and has become widely used. In Malaya, it is called belimbing asam, belimbing buloh, b'ling, or billing-billing. In Indonesia, it is belimbing besu, balimbing, blimbing, or blimbing wuluh; in Thailand, it is taling pling, or kaling pring.

In Haiti, it is called blimblin; in Jamaica, bimbling plum; in Cuba, it is grosella china; in El Salvador and Nicaragua, mimbro; in Costa Rica, mimbro or tiriguro; in Venezuela, vinagrillo; in Surinam and Guyana, birambi; in Argentina, pepino de Indias. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.

Perhaps a native of the Moluccas, the bilimbi is cultivated throughout Indonesia; is cultivated and semi-wild everywhere in the Philippines; is much grown in Ceylon and Burma. It is very common in Thailand, Malaya and Singapore; frequent in gardens across the plains of India, and has run wild in all the warmest areas of that country. It is much planted in Zanzibar. Introduced into Queensland about 1896, it was readily adopted and commercially distributed to growers.

In 1793, the bilimbi was carried from the island of Timor to Jamaica and, after some years, was planted in Cuba and Puerto Rico, Trinidad, the lowlands of Central America, Venezuela, Colombia, Ecuador, Surinam, Guyana and Brazil, and even in northern Argentina, and it is very popular among the Asiatic residents of those countries as it must be in Hawaii. Still it is grown only as an occasional curiosity in southern Florida.

The bilimbi is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East. They yield 44.2% juice having a pH of 4.47, and the juice is popular for making cooling beverages on the order of lemonade.

Mainly, the bilimbi is used in place of mango to make chutney, and it is much preserved. To reduce acidity, it may be first pricked and soaked in water overnight, or soaked in salted water for a shorter time; then it is boiled with much sugar to make a jam or an acid jelly. The latter, in Malaya, is added to stewed fruits that are oversweet. Half-ripe fruits are salted, set out in the sun, and pickled in brine and can be thus kept for 3 months. A quicker pickle is made by putting the fruits and salt into boiling water. This product can be kept only 4 to 5 days.