1 Pama Fruit
This is a traditional food plant in Africa with less popularity. This evergreen small tree grows to 6 -15 m tall. Mainly grown as an ornamental fruit, they are consumed sometimes. On the stems, the flowers are produced in clusters. Just about 1 - 4 cm diameter, the fruit is small and bright orange in color. This thin skinned berry, with single large seed, the fruit of it is very sweet yet acidic and contains latex. The flowers are produced in clusters on the stems. It is mainly grown as an ornamental fruit, but is sometimes eaten. The juice is known for staining very badly. Mostly eaten fresh, it is also used in drinks.
Fruit an orange berry, 10 - 40 mm in diameter, with yellowish orange, sticky juice. Other name - African Mangosteen Tree. This tree produces fragrant flowers and attracts birds. The fruit is quite nutritious, and there is some thought that it possesses anti-cancer properties. A study has found that the plant’s leaves contain anti-bacterial compounds.
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2 Pandanus Fruit
Pandanus fruit grows on the pandanus tree known scientifically as pandanus tectorius. It is a native of Malaysia, the Pacific Islands and Eastern Australia. It usually grows on coastal areas and can also be found in Hawaii where it is known as Tahitian Screwpine. Other names – Screwpine, Pandan.
The fruit itself is very unusual to look at. Inside its hard, red, fibrous husk, dozens and sometimes hundreds of little wedges with seeds. locals use pandanus leaves for cooking. Their leaves have an herbal / floral like aroma and they are used to wrap rice, meat or fish to cook them. They also make a juice extract (pandan paste) from the leaves to use for cooking.
The pulp of the fruit is used as a flavouring for deserts, sauces, jam and chutney. This fruit is a good source of beta-carotene which can help to treat vitamin A deficiencies. The leaves can be used to treat the hair and prevent dandruff. The seeds are usually eaten after they have been roasted. The leaves are also good for the heart. They can help reduce high blood pressure and might even help relieve stress.
Pandanus leaves are used for handicrafts. Artisans collect the leaves from plants in the wild, cutting only mature leaves so that the plant will naturally regenerate. The leaves are sliced into fine strips and sorted for further processing. Weavers produce basic pandan mats of standard size or roll the leaves into pandan ropes for other designs.
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Persian lime - citrus latifolia
Pickle Fruit - averhhoa bilimbi
Pink Banana - musa velutina
3 Persian lime Fruit
Persian lime, also known by other common names such as seedless lime, Bearss lime and Tahiti lime, is a citrus fruit species of hybrid origin, known only in cultivation. The Persian lime is a triploid cross between key lime (citrus × aurantiifolia) and lemon (citrus limon).
Persian lime is a moderately vigorous, thorn less shrub or small tree that grows about 4 to 6 m (13 to 20 ft.) tall with widespread, drooping branches. Young shoots are purplish. In contrast to many other citrus species, it is often thorn less or nearly so. The plant is found growing in tropical climates, subtropical with winter rain such as in the Mediterranean and semitropical with summer rainfall.
The fruit is about 6 cm (2.4 in) in diameter, often with slightly nippled ends, and is usually sold while green, although it yellows as it reaches full ripeness. It is also widely available dried, as it is often used this way in Persian cuisine. It is larger, thicker-skinned, with less intense citrus aromatics than the key lime (Citrus aurantifolia). The advantages of the Persian lime in commercial agriculture compared to the key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. They are less acidic than key limes and do not have the bitterness that lends to the key lime's unique flavor.
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4 Pickle Fruit
Pickle Fruit are a tropical fruit, botanically classified as averhhoa bilimbi. This fruit is closely related to the starfruit, and is a domesticated species. The juice of this fruit contains high amounts of oxalate, an organic acid found in plants. Oxalate, or oxalic acid, is what gives the Pickle fruit its characteristically sour taste. But if consumed in excess, oxalate can lead to an increased risk of kidney stones and even kidney failure. Pickle fruit trees are small, growing to around 5 to15 meters in height. Each tree is able to bear hundreds of fruit, with yields of around 50 kilograms per year.
In the Philippines, where it is commonly found in backyards, the fruits are eaten either raw or dipped in rock salt. It can be either curried or added as a souring agent for common Philippino dishes. The uncooked fruit is prepared as relish and served with rice and beans in Costa Rica. In the Far East, where the tree originated, it is sometimes added to curry. This fruit juice (with a pH of about 4.5) is made into a cooling beverage. In Indonesia, it is added to some dishes, substituting for tamarind or tomato.
Additionally, the fruit can be preserved by pickling, which reduces its acidity. The flowers are also sometimes preserved in sugar.
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5 Pink Banana Fruit
The history of pink banana begins in India and other parts of Southeast Asia where this banana species is a native. They are also cultivated in greenhouses and places like Australia.
Its fruits are 8 cm long, pink, and fuzzy. They are borne on erect flower stalks with a pink inflorescence. Musa velutina flowers at a young age, doing so within a year. The fruits peel back when ripe. It is often grown as an ornamental plant, but has soft, sweet flesh that can be eaten.
The seeds are quite hard and can chip a tooth. To sow, first soak the seeds in warm water for 24 hours. They should be planted in fine compost and kept at a constant temperature of 20°-24 °C with full natural light. They may take up to 6 months to germinate.
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6 Pomegranate Fruit
The pomegranate is a fruit-bearing deciduous shrub in the family Lythraceae, that grows between 5 and 10 m (16 and 33 ft) tall. The pomegranate fruit is best known for the jewel-like arils stored inside its leathery red rind. This fruit have been grown for centuries in India, Asia, the Mediterranean, and the tropical parts of Africa. In ancient times, pomegranates represented fertility, and the fruit has been depicted many times in art throughout history.
The pomegranate hails from Persia and is one of the oldest fruits known to man. Historical evidence suggests man first began planting pomegranate trees sometime between 4000-3000 B.C., making pomegranates one of the oldest cultivated fruits. And with its age comes much history too. Early on, pomegranates were considered a royal fruit, revered as a symbol of health, fertility, and rebirth. Some cultures also believed the fruit held profound and mystical healing powers.
Pomegranates are quite unique. Slightly sweet. Slightly tart. Inside the crimson-colored fruit arils. These are seeds surrounded by a sac of sweet-tart juice. The arils are held together in layers resembling honeycomb. This fruit being high in vitamin C and potassium, a good source of fiber and low in calories, pomegranates are loaded with three different types of polyphenols, a potent form of antioxidants. As antioxidants, these nutrients are credited with helping in the prevention of many types of cancer and reducing plaque build up in the arteries thereby lowering risk of heart disease.
For more information and images of this fruit -- go to the link - Pomegranate fruit
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7 Pluot Fruit
Pluot - prunus domestica x prunus armeniaca
Pluot is a natural
cross of Plum and Apricot. Pluot trees
are a natural, hand-pollinated cross between apricot and plum trees first
created by the fruit hybridizing genius, Floyd Zaiger. They are a hybrid fruit developed in the late
80s that are 75% plum and 25% apricot. This
hybrid fruit is three parts plum and one part apricot, hence its name. They may
look like plums on the outside but the inside they have the flesh of an
apricot. They resemble plums with smooth skin, and a similar shape and texture. Pluots are a member of the stone fruit family.
The Pluot is a juicy
sweet mix of an apricot and a plum. They will have the appearance of a mottled
plum. They’ll range in color from a red mottling, to a light yellow-orange. The
skin wills the tight, and thin, like a plum and be free of the apricot’s fuzz. Most pluot varieties are extremely sweet,
often spicy, low-acid fruits with a juicy, chin-dripping tender firm flesh,
qualities that the fruit was developed to achieve. When multiple variates of
pluots are planted in the same orchard, scattered pollination between trees
will occur, often times this imparts an enriched flavour to the fruits.
For more information and images go to the link : Click Here
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Fruits in the World - is not a finished project, new fruits are added every day..........
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