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Show is prepared,"- a fact which is little known. The sapodilla tree is very handsome and its wood extremely durable while its fruit which resembles re-sembles a small russet apple "tastes somewhat ., like a pear -sweetened with brown sugar, the granulated - flesh" completing this resemblance to a brown sugar mixture,.". Finally, bright touches of red and orange are given to a basket of tropical fruit by the cashew (the seed of wh'ich is the so-called cashew-nut) and the oriental or-iental persimmon. Their colors are borrowed from the rainbow, delicious and strange fruit and are a new incentive to travel in tropical Latin America. polilla which is "of special interest inter-est since the tree is valuable not only for its "palatable fruits but for the latex derived from its bark. This furnishes the chicle of commerce com-merce from which chewing gum of the1 Americas, is also known a the tree-melon. The most amazing thing about this fruit is the way it is produced, a single slender stem bearing closely attached to it several sev-eral dozen papayas which are each about the size ofg a ' large elongated melon. The papaya fruit is eaten as melon, sprinkled over with salt and lemon juice or as dessert or marmalade. "The fruit is the source of papain, a ferment similar to pepsin which is a powerful pow-erful digestive and an ingredient utilized in various medicines." The fruit ripens the year round but is at its best during the summer months Another citizen of the American is the guava, particularly particu-larly known in the form of guava paste or jelly. The small tree, belonging be-longing to the Myrtle family, has oblong leaves covered with soft down and was cultivated in our continent from Peru to Mexico before be-fore the discovery of the New World. The fruit are either round or slightly pear-shaped, light reddish red-dish yellow and filled with a soft pulp with an agreeable flavor. The fruit is highly perishable which explains the fact that it is mostly most-ly consumed as preserves. Guava grows today in various parts of the East. The cherimoya has an appearance as strange as its name is peculiar. Tne fruit is yellowish-green, yellowish-green, rounded and covered with coarse scales somewhat like those of the pineapple. "This rough ex- j terior, however, conceals a custard-like pulp white and aromatic,' aromat-ic,' usuallv eaten fresh and gen- KNOW YOUR NEIGHBOR r a. a UNUSUAL FRUIT OF LATIN AMERICA Visitors to tropical Latin American Amer-ican countries have always been intrigued and puzzled by the variety vari-ety and colorfulness of native frpit. Aside from the familiar bananas, ba-nanas, pineapples, oranges, lemons, lem-ons, coconuts and avocados which are now known throughout the world, the odd shapes and bright colors of many others attract the immediate attention of all those not familiar with the flora of the tropics. Although the first taste may often be somewhat discon: certing to an unaccustomed palate, pal-ate, many converts have, on second sec-ond trial, "come back for more" and, upon returning to their own yearning for the beautiful and de-native de-native country, felt a strange licious fruit too delicate for exportation. ex-portation. The interchange of the fruit-bearing trees between tropical tropi-cal regions of America and the Orient is interesting to observe. There are times when a species is indigenous to the Americas yet its cultivation has become more important in Asia, while in other cases a plant native of the Orient is sometimes completely Americanized. erally found very refreshing." The cherimoya tree is fairly hardy and not as strictly tropical as its close relatives, the anon and the guana-bana. guana-bana. The guanabana is not as scaly as the cherimoya. Its fruit is particularly suited for coo'ing sherbets and ices. Visitors to Havana Ha-vana always recall fondly the exquisite ex-quisite "Champola de guanabana" served in the shade of street-side cafes. The anon, smaller in size, has delicious flavor. The species is generally thought to be of American origin. Russet brown in color and vaguely reminiscent of the coconut is the shell of the Ma-mey Ma-mey Sapote, the fruit being heart-shaped heart-shaped and about the size of a grapefruit. It is filled with delicious, deli-cious, soft and spicy pulp of a red or yellow color in the center of which is a large highly polished black seed. The tree is a native of Central America and it is said that Cortes and his companions in their famous march from Mex-ica Mex-ica to the Gulf of Honduras in 1526 lived only on the nutritious pulp of the mamey sapote. Related Relat-ed to the mamey sapote as the Sa- One of the most colorful of tropical fruits is undoubtedly the mango, called "the King of fruits" and "the apple of the Americas" for its abundance and its importance, impor-tance, comparable in the tropics to that of the apple in more temperate tem-perate zones. Indigenous to India, it is now cultivated in almost every ev-ery warm region of the world. The mango tree is a magnificently tall and stately evergreen, spreading its thick, glossy foliage in shady beauty. 'The fruits "reminds one somewha"; of a large flattened and very juicy peach with a strong fragrant flavor" whichto some is just spicy, to others faintly reminiscent remin-iscent of turpentine; it has a tendency ten-dency to be stringy but culture and selection have made iff become be-come sweet and luscious. The fruit is generally pealed and sliced ior serving and like the peach cannot be kept much more than a week after picKing. The mango season is generally from June to August. Green mangos (unripe) are used to make pickles, tarts and preserves. pre-serves. The papaya, a true native |