Jackfruit-Artocarpus Heterophyllus

Jackfruit in detail:
*Scientifical name-Arthocarpus Heterophyllus
*Common name-English: Jackfruit. Portuguese: Jaca. Spanish: Árbol de jack
*Family-Moraceae
*Origin-India.
*Height-Tree can reach up to 20m.
*Soil-Deep and rich in organic matter.
*Illumination-Full sun.
*Climate-Tropical and Subtropical.
*Irrigation-Weekly, if very dry climate.
*Propagation- Seeds and Grafting

Jackfruit is a respectable tree that can reach 20 m high and a trunk that can reach 1 m in diameter. The fruit also stands as the world's largest fruit produced on a tree, and idividual fruit's may exceed 40kg. The production per tree is large, 50-100 Jackfruit are produced per year. In fact, the older the tree get's, the greater the number of fruit it will produce,  The tree is very long lived and can still produce fruit for more than 100 years, and not only: each fruit has more than 500 seeds that can easily turn into new plants.

Jackfruit is used in various culinary recipes for making sweets, jams, jellies and liqueurs. Seeds are boiled or roasted, And will have a similar flavor to Chestnuts, According to some popular beliefs, Jackfruit has an aphrodisiac effect. When roasted and ground, They are transformed into flour, which is used in the preparation of biscuits and cakes,

Every 100g of Jackfruit contains 90 calories, proteins, fats, fiber, calcium, phosphorus, and vitamin A. Only the seeds, which most often are reduced to flour and used in various types of food!

The flesh of the jackfruit is starchy, fibrous and is a source of dietary fiber. The flavour is similar to a tart banana. Varieties of jackfruit are distinguished according to the characteristics of the fruits' flesh. In Brazil, three varieties are recognized. These are: jaca-dura, or "hard" variety, which has firm flesh and the largest fruits that can weigh between 15 and 40 kilograms each; jaca-mole, or "soft" variety, which bears smaller fruits, with softer and sweeter flesh; and jaca-manteiga, or "butter" variety, which bears sweet fruits, whose flesh has a consistency intermediate between the "hard" and "soft" varieties.

In Kerala, two varieties of jackfruit predominate: varikka and kuzha. Varikka has slightly hard inner flesh when ripe, while the inner flesh of the ripe kuzha fruit is very soft and almost dissolving. A sweet preparation called Chakka Varattiyathu is made by seasoning the Varikka fruit flesh pieces in jaggery, which can be preserved and used for many months. Huge jackfruits up to 4 feet in length with matching girth are sometimes seen in Kerala. In Mangalore, Karnataka the varieties are called bakke and imba. The pulp of the imba jackruit is ground and is made into a paste. It is then spread over a mat and is allowed to dry in the sun to create a natural chewy candy

Commercial availability
Outside of its countries of origin, fresh jackfruit can be found at Asian food markets, especially in the Philippines. It is also extensively cultivated in the Brazilian coastal region, where it is sold in local markets. It is available canned in sugar syrup, or frozen. Dried jackfruit chips are produced by various manufacturers. In northern Australia, particularly in Darwin, Australia, jackfruit can be found at outdoor produce markets during the dry season. Outside of countries where it is grown, jackfruit can be obtained year-round both canned or dried. It has a ripening season in Asia of late Spring to late Summer

Indian Clock Vine-Thunbergia mysorensis

Thunbergia mysorensis, or Indian Clock Vine, is in the Thunbergia genus of 'clock vines.' It is a woody-stemmed, evergreen climbing flowering plant, this vine can be found in Southern Tropical India. The name, mysorensis is derived from the city of Mysore in the province of Karnataka, India.  Other regional vernacular names include "Brick & Butter Vine", "Lady's Slipper Vine", and "Dolls' Shoes" due to the flower shape and large size.

Thunbergia mysorensis often reaches 6 metres (20 ft) and has long narrow medium green leaves. The dramatic and very large pendant hanging blossoms have individual flowers in a bold curved shaped. This is enhanced by their being a rich saturated yellow, with maroon to brownish red outer tip coloring. The vine blooms from Spring to Autumn

The Thunbergia mysorensis plant is cultivated as a popular ornamental plant, planted in tropical and sub-tropical gardens, and in conservatories and greenhouses. It grows quickly in frost-free temperate climates, such as coastal Southern California, with flowers draping down from pergolas and other garden structures.Its sweet nectar is attractive to sunbirds, a very small passerine bird, and hummingbirds.

Avocado

 Avocado in detail

*Scientifical name-Persea americana
*Common name-Avocado, Aligator pear.  Spanish-Aguacate.  Portuguese-Pêra-abacate, Abacate.
*Family-Lauraceae.
*Origin-Central America.
*Inflorescence-flowers small, greenish-white in color that attract bees.
*Height-Tree can reach up to 20m.
*Soil-Deep soil, permeable and no water retention.
*Illumination-Full sun.
*Climate-Tropical and Subtropical.
*Irrigation-Weekly, if very dry climate.
*Propagation-Seeds and grafting.

Avocado is versatile tree,  Used in sweet or savory dishes, The avocado is a very delicious fruit.

Green or black when ripe, So is the avocado fruit that came from Central America, and so versatile that each country consumes it in several ways: mixed with sugar, lemon, honey, or milk, or as a vegetable, in soups, salads and in sea food, chopped into cubes or as a cream and the typical but popular dip guacamole.

In general, the use of sweet or savory avocado dishes is related to the fat content of the fruit, and that varies according to variety. The caloric value, about 160 kcal per 100g. Means it has to be consumed in moderation by those who want to lose weight. but, contrary to what one might think, it does not harm people who have high cholesterol or triglyceride levels above the normal range and even the pharmaceutical and cosmetic industry use avocado: its components are used for the production of creams and aromatic oils.

Variations

There are many varieties of fruit, which explains the many types of avocado, which differ in shape, size, color and time of harvest, ''avocado'' is a popular common name for the three species: from the Antilles (Persea americana''Americana''), the Guatemalan (Persea nubigena''guatemalensis'') and Mexican (Persea americana 'Drymifolia'').

In commercial cultivation, Each of these species have varieties that are arranged in groups A and B, which are complementary to facilitate cross-pollination. this method ensures a high-productivity, it is worth saying that an avocado tree is very generous,  It can produce between 200 to 800 kg of fruit per year.

A-cultivars

Choquette

A seedling from Miami, Florida on the property of Remi Choquette. Now a favored commercial cultivar in south Florida.

Hass

While dozens of cultivar are grown, the Hass avocado is today the most common. It produces fruit year-round and accounts for 80% of cultivated avocados in the world. All Hass avocado trees are descended from a single "mother tree" raised by a mail carrier named Rudolph Hass, La Habra Heights, California Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September, 2002. Hass trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavour with 19% oil.  A hybrid Guatemalan type, it can withstand temperatures to −1°C (30°F).

 

Gwen

A seedling bred from Hass x Thille in 1982, Gwen is higher yielding and more dwarfing than Hass in California. The fruit has an oval shape, slightly smaller than Hass (100-200g), with a rich, nutty flavor. The skin texture is more finely pebbled than Hass, and is dull green when ripe. It is frost-hardy down to −1°C (30°F).

 

Lula

A seedling reportedly grown from a 'Taft' avocado planted in Miami, Florida on the property of George Cellon, named after Cellon's wife Lula. It was likely a cross between Mexican and Guatamalan types. Lula was recognized for its flavor and high oil content and propagated commercially in Florida. It is also very commonly used as a rootstock for nursery production. Hardy to −4°C (25°F)

 

Pinkerton

First grown on the Pinkerton Ranch in Saticoy, California, in the early 1970s, Pinkerton is a seedling of Hass' Rincon. The large fruit has a small seed, and its green skin deepens in color as it ripens. The thick flesh has a smooth, creamy texture, pale green color, good flavor and high oil content. It shows some cold tolerance, to −1°C (30°F) and bears consistently heavy crops. A hybrid Guatemalan type, it has excellent peeling characteristics.

 

Reed

Developed from a chance seedling found in 1948 by James S. Reed in California, Reed has large, round, green fruit with a smooth texture and dark, thick, glossy skin. Smooth and delicate, the flesh has a slightly nutty flavor. The skin ripens green. A Guatemalan type, it is hardy to −1°C (30°F). Tree size is about 5 by 4 meters.

B-cultivars


Bacon

Developed by a farmer, James Bacon, in 1954, Bacon has medium-sized fruit with smooth, green skin with yellow-green, light tasting flesh. When ripe, the skin remains green, but darkens slightly, and fruit yields to gentle pressure. It is cold-hardy down to −5°C (23°F).

Brogden

Possibly a cross between Mexican and West Indian types, Brogden originated as a seedling grown in Winter Haven, Florida on the property of Tom W. Brogden. The variety was recognized for its cold-hardiness to −5°C (22°F) and became commercially propagated as nursery-stock for home growing. It is noted for its dark purple skin at maturity.

 

Ettinger

A Mexican/Guatemalan cross seedling of Fuerte, this cultivar originated in Israel, and was put into production there in 1947.Mature trees tolerate four hours at −6°C (21°F). The fruit has a smooth, thin, green skin that does not peel easily. The flesh is very pale green.

 

Fuerte

A Mexican/Guatemalan cross originating in Puebla, the Fuerte earned its name, which means strong in Spanish, after it withstood a severe frost in California in 1913. Hardy to −3°C (26°F), it has medium-sized, pear-shaped fruit with a green, leathery, easy to peel skin. The creamy flesh of mild and rich flavour has 18% oil. The skin ripens green. Tree size is 6 by 4 meters.

 

Monroe

A Guatemalan/West Indian cross that originated from a seedling grown in Homestead, Florida on the property of J.J.L. Phillips, it was patented in 1937 and became a major commercial cultivar due to its cold hardiness and production qualities. The fruit is large, averaging over 2 pounds in weight, has an elliptical shape, and green, glossy skin. Hardy to −3°C (26°F).

 

Sharwil

Predominantly Guatemalan, with some Mexican race genes, Sharwil was selected in 1951 by Sir Frank Sharpe at Redland Bay, southern Queensland, Australia. The name "Sharwil" is an amalgamation of Sharp and Wilson (J.C. Wilson being the first propagator). Scions were sent from Australia to Hawaii in 1966. A medium-sized fruit with rough green skin, it closely resembles the Fuerte, but is slightly more oval in shape. The fruit has greenish-yellow flesh with a rich, nutty flavor and high oil content (20–24%), and a small seed. The skin is green when ripe. It represents more than 57% of the commercial farming in Hawaii, and represents up to 20% of all avocados grown in New South Wales, Australia. It is a regular and moderate bearer with excellent quality fruit, but is sensitive to frost. Disease and pest resistance are superior to Fuerte.

 

Zutano

Originated by R.L. Ruitt in Fallbrook in 1926, this Mexican variety is hardy to −4°C (25°F). The large, pear-shaped fruit has a shiny, thin, yellow-green skin that peels moderately easily. The flesh is pale green with fibers and has a light flavor.

When does an Avocado start bearing fruit?

The grafted avocado trees begin to produce after the third year or earlier and do not stop producing fruit. Because it is a perennial plant, avocado produces annually until it dies. If you plant an avocado tree, remember that their roots are deep and that each plant needs 50 to 100m ² to develop well. To prepare the soil, (my method) use 5 gallons of manure well decomposed, 1 gallon of compost and 1 pound of rock dust. Dig a pit of 50x50x50cm and mix the manure,compost, and rock dust with native soil. Plant the tree till the soil line of the pot. Do not cover the shaft of the tree nor the graft, it's very important! or you will cause the death of the tree.

Irrigate twice a week until it established and protect new seedlings from the sun. After it's well established, the avocado tree prefers full sun. As avocados do not like cold and strong winds, in some regions may be worth just building a structure to break the wind or plant natural wind resistant plants like bamboo. Pruning are not unusual but because the avocado sends very vigorous shoots, Thinning is more common  removing dead or diseased branched and water shoots. The advantage of having a tree that is so ornamental, as well as offering delicious fruits for us, The Avocado tree creates a good area of shade in the landscape.