Old People Wearing Vegetation. Created by Riittai Konen and Karoline Hjorth.
(via) Rambutan. The rambutan (/ræmˈbuːtən/; taxonomic name: Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae.
The fruit produced by the tree is also known as rambutan. According to popular belief and the origin of its name, rambutan is native to Indonesia and Malaysia. The earliest record of rambutan trees show that they were cultivated by the Malayan jungle tribes around their temporary settlements, a practice followed to date.[3] Rambutan trees grow naturally in Thailand, Vietnam, the Philippines, and elsewhere in Southeast Asia, although its precise natural distribution is unknown.[4] It is closely related to several other edible tropical fruits including the lychee, longan, and mamoncillo.[4] It is native to the Indonesian Archipelago,[5] from where it spread westwards to Thailand, Burma, Sri Lanka and India; northwards to Vietnam, and the Philippines.[4] A species regularly sold in Costa Rican markets may be known as "wild" rambutan.
Etymology[edit] Description[edit] Dioscorea alata. Common names[edit] Because it has become naturalized throughout tropical South America, Africa, Australia, the US southeast, D. alata has many different common names from these regions.
In English alone, aside from purple yam, other common names include greater yam, Guyana arrowroot, ten-months yam, water yam, white yam, winged yam, or simply yam.[3] In other cultures and languages it is known variously as ratalu or violet yam in India, rasa valli kilangu in Tamil, kondfal (कोंदफळ) in Marathi, kachil (കാച്ചില്) in Malayalam, and khoai mỡ in Vietnam and for the Igbo people of Southern Nigeria, yam is called ji, and purple yam is known as ji abana. Malayo-Polynesian languages *qube / *ʔube can be reconstructed as the Proto-Malayo-Polynesian word for D. alata,[4] and words descended from it are found throughout the geographic range of this widespread language family, though in some daughter languages they are generalized or transferred to other root crops. Uses[edit] Culinary[edit]
Purple mangosteen. "Mangosteen" redirects here.
This may also refer to the entire genus Garcinia. The purple mangosteen belongs to the same genus as the other, less widely known, mangosteens, such as the button mangosteen (G. prainiana) or the charichuelo (G. madruno). A description of mangosteen was included in the Species Plantarum by Linnaeus in 1753. Tree and fruit[edit] Mangosteen tree A tropical tree, the mangosteen must be grown in consistently warm conditions, as exposure to temperatures below 0 °C (32 °F) for prolonged periods will generally kill a mature plant. Only the white flesh of the purple mangosteen is edible The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenols, including xanthones and tannins that assure astringency which discourages infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature.
Mangosteen produces a recalcitrant seed and must be kept moist to remain viable until germination. Nutritional content[edit]