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It looks like either cucumber melon (which I grew this year and tried to grow in 2015) or cymbal in color, dark stripes and leaves. The two eggplants are related, but the eggplant leaves are usually (if not always) wider and larger than what I see in the picture. Pepino melons are usually (but not always) bigger and longer than cimbalom, but it’s hard to tell from your picture which is which. I personally think it looks like a cucumber melon because of the color, the lack of shine and the shape of the leaves.
What Is This Fruit Called
Spots on the leaves seem to have spider mites on the plant. Mine had spider mites in 2015. If you have spider mites, watering the plant with a shower nozzle on your hose every two or three days can help, at least if you live in a dry, arid climate.
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Pepino melons are not watermelons, although some people think they taste like them. They belong to the genus Solanum of the nightshade family.
It looks like a small aubergine (aubergine to the British), probably not yet ripe. (Credit to the first Huangism in a comment.) Botanically it is a fruit (and a nightshade!!); A vegetable in the kitchen.
Note that eggplant leaves vary considerably. Here is a page (a photo showing the leaf and a “fruit”) where the leaves are IMHO similar to the one in the questioners photo: http://www.learn2grow.com/plants/solanum-melongena-listada- de- gandia-images-large- 20148/
To me it’s like a Mexican tomato. The tomato is a plant native to Mexico. Plant of tropical or warm climate.
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By clicking “Accept all cookies”, you agree that Stack Exchange may store cookies on your device and disclose the information in accordance with our Cookie Policy. It is believed to be a domesticated descendant of Artocarpus kamansi, which originated in New Guinea, the Moluccas and the Philippines. It first spread to Oceania through the Austronesian expansion. During the colonial period it spread to other tropical regions of the world.
In the late 18th century, British and French navigators introduced some non-Polynesian seed varieties to the Caribbean. Today it is grown in about 90 countries in South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa.
Its name derives from the texture of the moderately ripe cooked fruit, which resembles fresh bread and has a potato taste.
The trees are widely planted in tropical regions including the plains of Ctral America, Northern South America and the Caribbean.
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In addition to the fruit that serves as a staple food in many cultures, the light and strong wood is used for bread, ships and houses in tropical areas.
The breadfruit tree is closely related to Artocarpus kamansi (seed or seedbread tree) in New Guinea, the Moluccas and the Philippines, Artocarpus blancoi (Tipolo or Antipolo) in the Philippines, and Artocarpus mariensis (sometimes, all) in Micronesia. It is also known as “bread fruit”. It is closely related to rubber.
Large, thick leaves cut into deeply pinnate lobes. All parts of the tree yield latex,
Monocots are trees in which male and female flowers grow on the same tree. The male flowers come out first, followed by the female flowers. The latter develop in capitula, which are capable of pollination after three days. Pollination is mainly by fruit flies, but cultivated varieties produce fruit without pollination.
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The compound, false fruit develops from a swollen perianth, and 1,500 to 2,000 flowers arise as hexagonal discs on the skin of the fruit.
Breadfruit is one of the highest yielding food plants, producing up to 200 or more grapefruit-sized fruits per season from a tree that requires limited care. In the South Pacific, trees bear 50 to 150 fruits per year, usually round, oval or oblong, weighing 0.25–6 kg (0.55–13.23 lb).
Productivity varies between wet and dry regions. Studies in Barbados indicate a reasonable intake of 15–30 tons per hectare (6.7–13.4 short tons/acre).
The ovoid fruit has a rough surface, and each fruit is divided into several achenes, each achene surrounded by a fleshy perianth and grow into a fleshy receptacle. Most selected varieties have seedless fruits, while the seed varieties are grown mainly for their edible seeds.
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Breadfruit has hundreds of cultivars and thousands of common names that vary according to its geographical distribution, and is grown in about 90 countries.
The closely related Artocarpus camansii is A. It can be distinguished from Altilis by having spiny fruits with many seeds. Artocarpus mariensis can be distinguished by its elongated dark gray fruits with dark yellow flesh and layered or shallow leaves.
Bread is mainly propagated by seed, although bread without seeds can be propagated by grafting cuttings that grow from the roots of the surface of the tree.
The roots can be injured intentionally to induce the growth of the saps, which are separated from the root and planted in a pot or transplanted directly into the ground.
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The sugar cuttings are placed in plastic bags containing a mixture of soil, peat and sand and kept in the shade while watering with liquid fertilizer. Place the transplant in the sun until it is time to plant in the garden, that the roots have developed.
For mass propagation, root cuttings are preferred with sections about 10 cm (2 in) thick and 20 cm (9 in) long.
Young trees 60 cm (2 ft) tall are ready for planting and can take up to 5 months to root.
According to DNA fingerprinting studies, the ancestor of wild breadfruit seeds is the breadnut (Artocarpus camansii), native to New Guinea, the Moluccas and the Philippines. It was one of the canoe plants that Austronesian travelers spread to Micronesia, Melanesia and Polynesia about 3,000 years ago.
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A. Kamansi were domesticated and selectively bred in Polynesia. Micronesian bread also shows evidence of hybridization with the native Artocarpus marianensis, while most Polynesian and Melanesian varieties do not. This suggests that Micronesia was initially separated from Polynesia and Melanesia and colonized by two distinct migration routes, which later came into contact with each other in eastern Micronesia.
Bread is a kind of equatorial plain. It has spread from its Pacific source to many tropical regions.
In 1769, Joseph Banks was stationed in Tahiti as part of the Devour Expedition commanded by Captain James Cook.
The late 18th century search for a cheap, high-energy food source for slaves in the British colonies prompted colonial administrators and plantation owners to bring bread to the Caribbean . As president of the Royal Society, Banks was awarded a silver and gold medal for this victory in Devour and was successful for a British naval expedition. After an unsuccessful voyage to the South Pacific to collect plants in 1791 in command of HMS Bounty, William Bligh led a second expedition with provisions and assistants that collected seedless breadfruit plants in Tahiti and transported them to St. Hela in the Atlantic. St. Vincent and Jamaica in the West Indies.
The Spiky Fruit Called The Durian And The King Of Fruit. Stock Photo, Picture And Royalty Free Image. Image 19273270
The plant grows best below 650 m (2,130 ft) elevation, but occurs up to 1,550 m (5,090 ft). The preferred soil is neutral to alkaline (pH 6.1-7.4), sand, sandy clay, loam or sandy clay. Bread can grow in coral sand and saline soils. The breadfruit tree is tropical, requiring temperatures of 16–38 °C (61–100 °F) and annual rainfall of 2,000–2,500 mm (80–100 in).
Bread is 71% water, 27% carbohydrates, 1% protein and very little fat (see table). Per 100 g, raw bread is a rich source of vitamin C (35% of the daily value, DV), a moderate source of thiamine and potassium (10% DV each), and no other nutrients.
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Bread is a staple food in many tropical regions. Most breadfruit varieties bear fruit all year round. Ripe and unripe fruits have culinary uses; Unripe bread is baked before eating.
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Before eating, the fruits are fried, baked, fried or boiled. Baked bread, moderately ripe, has a taste similar to potatoes or fresh bread.
Because breadfruit trees usually produce large crops at certain times of the year, the preservation of the harvested fruit can be a problem. A traditional method of preservation is to bury the peeled and washed fruits in a pit with leaves, where they ferment for several weeks to form a sour and sticky paste. So stored, the product can last a year or more, and some pits are reported to have produced edible cones more than 20 years later.
In addition to being eaten raw, the bread can be ground into flour and the seeds cooked.
Seedless bread is found in Brunei, Indonesia and Malaysia, where it is called sukun. It is usually fried and eaten as a snack. Fried bread
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