8,743
edits
Changes
no edit summary
{{Inc|
Spondias (from a Greek word used by Theophrastus). Anacardiaceae. A small genus of tropical trees, allied to the mango (Mangifera indica) and the cashew (Anacardium occidentale), cultivated for their fruits and often used for hedges because of the readiness with which large branches, when cut and used as posts, take root and grow.
Leaves usually clustered toward the ends of the branchlets, alternate, imparipinnate, with opposite lfts.: fls. polygamous, small, shortly pedicellate, disposed in racemes or panicles; calyx small, deciduous, with 4 or 5 valvate segms.; petals 4 or 5, valvate; stamens 8-10, inserted at the base of the disk; styles 3-5, free at the apex; ovary sessile, 3-5-loculed, with 1 ovule in each locule: fr. a fleshy drupe, with a 1-5-loculed woody endocarp.—Species about 12, several of which are common in the W. Indies, Mex., and elsewhere in Trop. Amer.; one species comes from the Society Isls., another from India.
Cultivation and uses.
The Otaheite-apple, S. cytherea, is said to have been introduced to Jamaica in 1782, and again in 1792 by the famous Captain Bligh, who brought the bread-fruit from Tahiti to the West Indies. It has not become popular in Cuba, nor is it very extensively grown on the mainland of tropical America. In south Florida it succeeds well, and fine specimens can be seen at Miami and other points. In California it has not yet fruited, so far as known, and seems to be too tender for successful culture in any but the most favored locations. Some of the early travelers who visited Polynesia spoke of it in very high terms, and more recently it has been recommended as worthy of culture by numerous writers. Firminger, however, likens it to a "very bad mango." Probably a great deal depends on the variety. At its best the fruit is the size of a lemon; it is of deep golden yellow color when ripe, aromatic, with a thin but tough skin surrounding the soft, juicy, yellow pulp. The seed is large and oval, furnished with long woody spines over its entire surface. The flavor is sprightly, subacid, aromatic, suggesting the pineapple, but sometimes resinous and disagreeable. It is eaten out of hand, and also used to prepare jams and preserves.
The Spanish plum, S. Mombin, is much more common in tropical America, and occurs in a large number of varieties, some of which are of excellent flavor and quality, others rather inferior. In Cuba, where this fruit is called ciruela, the different varieties are distinguished by the addition of such words as roja (red), amarilla (yellow), and the like. In Brazil the species seems to be little known, but in Mexico and Central America it is widely grown. It is successfully cultivated in south Florida, but so far as known has never fruited in California, though it may be possible to grow it successfully in favored locations. The tree, which is much smaller than the Otaheite-apple, is deciduous during a portion of the year, as are the other species. The fruit is oval, about an inch long, usually purplish red in color, with a bright yellow, very juicy pulp of aromatic, subacid flavor. It is used like the Otaheite-apple.
The hog-plum, S. lutea, is one of the least esteemed of the genus. Its fruits are slightly larger than those of S. Mombin, but of a rank, pungent flavor which is not especially agreeable. Jumelle says that it makes an excellent refreshing drink. The tree is large and handsome, and is a conspicuous feature of many Cuban landscapes. S. pinnata, the hog-plum or amra of India, is scarcely known in America. Indian writers, who do not usually speak highly of it, state that it is used for pickles, preserves, and tarts. Firminger advises using it as a stock for S. cytherea.
The imbu of Brazil, S. tuberosa, is a little-known species introduced to the United States in 1914 by the Bureau of Plant Industry. Previous to this time it seems to have been unknown outside of its native home, but on the dry lands of interior northeastern Brazil (states of Bahia, Pernambuco, and so on) it is exceedingly abundant and the fruits are highly esteemed by the natives. Its tuberous roots are an adaptation to arid regions. The fruits are the size of large plums, with a pale yellow skin, soft, juicy pulp and a large, nearly smooth seed. The flavor slightly resembles that of a sweet orange, and is very agreeable. An excellent jelly is made from this species, and also a sweet custard called imbuzada, prepared by mixing the strained and sweetened pulp with boiled milk. For eating out of hand it is probably superior to the other species, with the exception of the best varieties of the Spanish plum.
This genus is of very simple culture. All the species are easily propagated by cuttings of large wood, which may be set in permanent locations immediately upon removal from the parent tree. Seeds can easily be grown in flats of light soil, covering them to the depth of an inch. They usually germinate within four to six weeks. Most of the species seem adapted to a variety of soils. They can readily be inarched, but this is not often practised in this country because of the ease with which cuttings can be grown. Improvement of all the species should be carried on by means of selection.
}}
{{Taxobox
{{Taxobox
| color = lightgreen
| color = lightgreen