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Offline - From: Lake Park, Florida
- Registered: 10/02/2012
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Soursop or graviola is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, extreme southern Florida and the Florida Keys, and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. It fruit and juice of the fruit are strong medicine against some cancers.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Adaptation
The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.
Cultivation and uses
The plant is grown as a commercial crop for its 20–30 cm (7.9–12 in) long, prickly, green fruit, which can have a mass of up to 15 lb (6.8 kg)[2], making it probably the second biggest annona after the junglesop.
Away from its native area, some limited production occurs as far north as southern Florida within USDA Zone 10; however, these are mostly garden plantings for local consumption. It is also grown in parts of Southeast Asia and abundant on the Island of Mauritius. The soursop will reportedly fruit as a container specimen, even in temperate climates, if protected from cool temperatures.
The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible, black seeds. The species is the only member of its genus suitable for processing and preservation.[citation needed] The sweet pulp is used to make juice, as well as candies, sorbets, and ice cream flavorings.
In Mexico , Colombia and Harar (Ethiopia ), it is a common fruit, often used for dessert as the only ingredient, or as an agua fresca beverage; in Colombia, it is a fruit for juices, mixed with milk. Ice cream and fruit bars made of soursop are also very popular. The seeds are normally left in the preparation, and removed while consuming.
In Indonesia, dodol sirsak, a sweetmeat, is made by boiling soursop pulp in water and adding sugar until the mixture hardens. Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In the Philippines, it is called guyabano, obviously derived from the Spanish guanabana, and is eaten ripe, or used to make juices, smoothies, or ice cream. Sometimes, they use the leaf in tenderizing meat. In Vietnam, this fruit is called mãng c?u Xiêm in the south, or mãng c?u in the north, and is used to make smoothies, or eaten as is. In Cambodia, this fruit is called tearb barung, literally "western custard-apple fruit." In Malaysia, it is known in Malay as durian belanda and in East Malaysia, specifically among the Dusun people of Sabah, it is locally known as lampun. Popularly, it is eaten raw when it ripens. Usually the fruits are taken from the tree when they mature and left to ripen in a dark corner, whereby they will be eaten when they are fully ripe. It has a white flower with a very pleasing scent, especially in the morning. While for people in Brunei Darussalam this fruit is popularly known as "Durian Salat", widely available and easily planted. [source - retrieved from on 12/05/2012]
Use Against Cancer
Graviola Tree and Paw Paw Treatments For Cancer
How It Works
These products come from trees in the tropical areas of South and North America. They kill cancer cells as a minimum, but may have other affects on cancer. Paw Paw is known to work by blocking ATP production and thus reduce the voltage of the cancer cell to the point it falls apart (apoptosis or programmed cell death). Because Paw Paw and graviola are cousins, I assume that is also the way graviola works. They are also known to build the immunity system.
Graviola Tree and Paw Paw Tree
This is one of those treatments for cancer that is fairly new, meaning it has only recently found its way onto the internet. Nevertheless, there have been a lot of scientific studies on these two products. At the current time most of the articles for Graviola and cancer come from a single source - the Health Sciences Institute (see the links below), though there are a growing number of independent articles.
I recommend graviola on the basis of several scientific articles, several testimonials, and several comments by practitioners (mostly from Brazil), however, Paw Paw is actually stronger than graviola at treating cancer. Paw Paw is the more potent of the two because of its more sophisticated and larger molecular structures. Graviola is sometimes called "Brazilian Paw Paw," which can cause some confusion.
Paw Paw is clearly more powerful than graviola when treating cancer, if the quality of the processing is comparable. However, I would take freshly cut graviola over bottled Paw Paw (but American's can't get freshly cut graviola). Graviola only has single ring compounds, while the Paw Paw's acetogenins have several double ring compounds (e.g. bullatacin) which makes Paw Paw much more powerful.
Paw Paw works (and I assume graviola as well) by slowing down or stopping the production of ATP. This in turn lowers the voltage of the cell. For normal cells, there is plenty of ATP, thus lowering the level of ATP has no effect on the cell. However, with cancer cells, due to the way they create energy (by fermentation), ATP is far more critical.
When the ATP level, and the energy of the cell level, drops to a critical level the cell falls apart. The residual pieces of the dead cancer cell are called "lysing" and I assume are similiar to other apoptosis (programmed cell death) killed cells. If that is the case, then part of the lysing is literally "eaten" by other cells (called: phagocytosed).
However, because the cancer cells in a cancer patient are frequently clusted together, a large amount of lysing can be created within a cancer patient such that high levels of clustered lysing cannot be eaten by surrounding cells. Such a situation is especially dangerous for lung cancer patients and brain cancer patients where a clustered amount of lysing can be very dangerous.
Here is some technical information on graviola:
* "The Annonaceous acetogenins discovered in graviola thus far include: annocatalin, annohexocin, annomonicin, annomontacin, annomuricatin A & B, annomuricin A thru E, annomutacin, annonacin, annonacinone, annopentocin A thru C, cis-annonacin, cis-corossolone, cohibin A thru D, corepoxylone, coronin, corossolin, corossolone, donhexocin, epomuricenin A & B, gigantetrocin, gigantetrocin A & B, gigantetrocinone, gigantetronenin, goniothalamicin, iso-annonacin, javoricin, montanacin, montecristin, muracin A thru G, muricapentocin, muricatalicin, muricatalin, muri-catenol, muricatetrocin A & B muricatin D, muricatocin A thru C muricin H, muricin I, muricoreacin, murihexocin 3, murihexocin A thru C, murihexol, murisolin, robustocin, rolliniastatin 1 & 2, saba-delin, solamin, uvariamicin I & IV, xylomaticin.
Graviola, like its cousin Paw Paw, is known to greatly enhace the effectiveness of another alternative cancer treatment - Protocel. However, generally it is recommended that Protocel not be taken with graviola or Paw Paw. There are exceptions, see my Protocel article for more information:
Protocel Article
Because of the similarity of Paw Paw and graviola to Protocel, there is no doubt in my mind that in order to maximize the effectiveness of these products, they should be taken in exactly the same way as Protocel. In other words, every 6 hours, EXACTLY - 24 hours a day.
I would strongly recommend studying the Protocel article linked to above for information that will help you take these products.
Paw Paw has been shown to kill multiple-drug resistant (MDR) cells, which result from someone taking chemotherapy. This is critical to understand because when a person on orthodox treatments comes out of remission into regression, a high percentage of their cancer cells are MDR cells. This would REQUIRE the use of Paw Paw to treat these patients.
Paw Paw is not toxic according to studies with beagles (dogs). It appears to be impossible to 'overdose', 32 capsules 4x/day were non toxic because it caused vomiting.
Paw Paw gravitates towards cells that use a lot of energy and then cuts off their energy supply. Since cancer cells use 10-17 times as much energy as a normal cell, Paw Paw acts on cancer cells. It is the same mechanism that made it so useful as a parasite cleanse and to kill hair lice.
It is also the reason that pregnant women should not take Paw Paw. Paw Paw could see some of the fast growing cells in the fetus as high energy cells. In addition, some of the cells in a fetus are very similar to cancer cells (i.e. the "trophoblastic" cells), so pregnant women should ALWAYS be careful what they take for cancer.
If no cancer, parasite, or other high energy users are available, Paw Paw may gravitate towards fast growing cells lining the digestive and intestinal system walls. This is why the main manufacturer, Nature's Sunshine, strongly cautions against long term use for non-cancer patients. Some people with cancer have reported digestion distress such as nausea. For this reason it is recommended to take Paw Paw with food.
Warnings For Both Products
In the past, it was thought that the effectiveness of Paw Paw, like Protocel, was damaged by taking antioxidants with Paw Paw. However, new research has shown that this is not the case. I quote from an email I received:
* "The head of NSP research, Dr. Bill Keller, provided Paw Paw with supporting products to a research oncologist and his laboratory to test with actual cultures. Several of Nature's Sunshine strong antioxidants were also provided. The research personnel concluded overwhelmingly that there was no negative prevention of Paw Paw action as a result of the antioxidants."
email to CancerTutor
Important Note: The above email is not the end of the story. Nature's Sunshine researchers are still looking into this issue because there are some antioxidants that DO increase ATP energy, which would conflict with the use of Paw Paw, graviola and Protocel. I will put the results of their research on this web site as soon as I get more information!!
Also, I do not know which antioxidants may conflict with graviola. If you buy graviola, check with the vendor for recommendations.
No one with Parkinsons Disease should take Paw Paw or graviola unless alkaloid-free preparations are used. There is also a possibility of allergic reactions in sensitive individuals.
Supercharging This Treatment
Paw Paw is generally considered stronger than graviola. This does not mean that graviola should not be used. Cat's Claw and Ellagic Acid seem to be items that people like to combine with Graviola. However, if you take Cat's Claw make sure you take a product like Samento, which is a TOA-free Cat's Claw.
An alternative cancer treatment should be a complete treatment protocol. Do NOT forget to study the complete treatment protocol for Stage I, II and III cancer patients and the complete treatment protocol for Stage IV cancer patients:
Liquid Graviola
One company I know of, All-Vita NorthWest, produces a liquid extract and their URL is
Now to know the truth, go to:
1)
2)
3)
4)
5)
6)
7)
Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
- Admin
- Administrator
Offline
- From: Lake Park, Florida
- Registered: 10/02/2012
- Posts: 2,013
Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Soursop or graviola is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, extreme southern Florida and the Florida Keys, and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. It fruit and juice of the fruit are strong medicine against some cancers.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Adaptation
The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.
Cultivation and uses
The plant is grown as a commercial crop for its 20–30 cm (7.9–12 in) long, prickly, green fruit, which can have a mass of up to 15 lb (6.8 kg)[2], making it probably the second biggest annona after the junglesop.
Away from its native area, some limited production occurs as far north as southern Florida within USDA Zone 10; however, these are mostly garden plantings for local consumption. It is also grown in parts of Southeast Asia and abundant on the Island of Mauritius. The soursop will reportedly fruit as a container specimen, even in temperate climates, if protected from cool temperatures.
The flesh of the fruit consists of an edible, white pulp, some fiber, and a core of indigestible, black seeds. The species is the only member of its genus suitable for processing and preservation.[citation needed] The sweet pulp is used to make juice, as well as candies, sorbets, and ice cream flavorings.
In Mexico , Colombia and Harar (Ethiopia ), it is a common fruit, often used for dessert as the only ingredient, or as an agua fresca beverage; in Colombia, it is a fruit for juices, mixed with milk. Ice cream and fruit bars made of soursop are also very popular. The seeds are normally left in the preparation, and removed while consuming.
In Indonesia, dodol sirsak, a sweetmeat, is made by boiling soursop pulp in water and adding sugar until the mixture hardens. Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In the Philippines, it is called guyabano, obviously derived from the Spanish guanabana, and is eaten ripe, or used to make juices, smoothies, or ice cream. Sometimes, they use the leaf in tenderizing meat. In Vietnam, this fruit is called mãng c?u Xiêm in the south, or mãng c?u in the north, and is used to make smoothies, or eaten as is. In Cambodia, this fruit is called tearb barung, literally "western custard-apple fruit." In Malaysia, it is known in Malay as durian belanda and in East Malaysia, specifically among the Dusun people of Sabah, it is locally known as lampun. Popularly, it is eaten raw when it ripens. Usually the fruits are taken from the tree when they mature and left to ripen in a dark corner, whereby they will be eaten when they are fully ripe. It has a white flower with a very pleasing scent, especially in the morning. While for people in Brunei Darussalam this fruit is popularly known as "Durian Salat", widely available and easily planted. [source - retrieved from on 12/05/2012]
Use Against Cancer
Graviola Tree and Paw Paw Treatments For Cancer
How It Works
These products come from trees in the tropical areas of South and North America. They kill cancer cells as a minimum, but may have other affects on cancer. Paw Paw is known to work by blocking ATP production and thus reduce the voltage of the cancer cell to the point it falls apart (apoptosis or programmed cell death). Because Paw Paw and graviola are cousins, I assume that is also the way graviola works. They are also known to build the immunity system.
Graviola Tree and Paw Paw Tree
This is one of those treatments for cancer that is fairly new, meaning it has only recently found its way onto the internet. Nevertheless, there have been a lot of scientific studies on these two products. At the current time most of the articles for Graviola and cancer come from a single source - the Health Sciences Institute (see the links below), though there are a growing number of independent articles.
I recommend graviola on the basis of several scientific articles, several testimonials, and several comments by practitioners (mostly from Brazil), however, Paw Paw is actually stronger than graviola at treating cancer. Paw Paw is the more potent of the two because of its more sophisticated and larger molecular structures. Graviola is sometimes called "Brazilian Paw Paw," which can cause some confusion.
Paw Paw is clearly more powerful than graviola when treating cancer, if the quality of the processing is comparable. However, I would take freshly cut graviola over bottled Paw Paw (but American's can't get freshly cut graviola). Graviola only has single ring compounds, while the Paw Paw's acetogenins have several double ring compounds (e.g. bullatacin) which makes Paw Paw much more powerful.
Paw Paw works (and I assume graviola as well) by slowing down or stopping the production of ATP. This in turn lowers the voltage of the cell. For normal cells, there is plenty of ATP, thus lowering the level of ATP has no effect on the cell. However, with cancer cells, due to the way they create energy (by fermentation), ATP is far more critical.
When the ATP level, and the energy of the cell level, drops to a critical level the cell falls apart. The residual pieces of the dead cancer cell are called "lysing" and I assume are similiar to other apoptosis (programmed cell death) killed cells. If that is the case, then part of the lysing is literally "eaten" by other cells (called: phagocytosed).
However, because the cancer cells in a cancer patient are frequently clusted together, a large amount of lysing can be created within a cancer patient such that high levels of clustered lysing cannot be eaten by surrounding cells. Such a situation is especially dangerous for lung cancer patients and brain cancer patients where a clustered amount of lysing can be very dangerous.
Here is some technical information on graviola:
* "The Annonaceous acetogenins discovered in graviola thus far include: annocatalin, annohexocin, annomonicin, annomontacin, annomuricatin A & B, annomuricin A thru E, annomutacin, annonacin, annonacinone, annopentocin A thru C, cis-annonacin, cis-corossolone, cohibin A thru D, corepoxylone, coronin, corossolin, corossolone, donhexocin, epomuricenin A & B, gigantetrocin, gigantetrocin A & B, gigantetrocinone, gigantetronenin, goniothalamicin, iso-annonacin, javoricin, montanacin, montecristin, muracin A thru G, muricapentocin, muricatalicin, muricatalin, muri-catenol, muricatetrocin A & B muricatin D, muricatocin A thru C muricin H, muricin I, muricoreacin, murihexocin 3, murihexocin A thru C, murihexol, murisolin, robustocin, rolliniastatin 1 & 2, saba-delin, solamin, uvariamicin I & IV, xylomaticin.
Graviola, like its cousin Paw Paw, is known to greatly enhace the effectiveness of another alternative cancer treatment - Protocel. However, generally it is recommended that Protocel not be taken with graviola or Paw Paw. There are exceptions, see my Protocel article for more information:
Protocel Article
Because of the similarity of Paw Paw and graviola to Protocel, there is no doubt in my mind that in order to maximize the effectiveness of these products, they should be taken in exactly the same way as Protocel. In other words, every 6 hours, EXACTLY - 24 hours a day.
I would strongly recommend studying the Protocel article linked to above for information that will help you take these products.
Paw Paw has been shown to kill multiple-drug resistant (MDR) cells, which result from someone taking chemotherapy. This is critical to understand because when a person on orthodox treatments comes out of remission into regression, a high percentage of their cancer cells are MDR cells. This would REQUIRE the use of Paw Paw to treat these patients.
Paw Paw is not toxic according to studies with beagles (dogs). It appears to be impossible to 'overdose', 32 capsules 4x/day were non toxic because it caused vomiting.
Paw Paw gravitates towards cells that use a lot of energy and then cuts off their energy supply. Since cancer cells use 10-17 times as much energy as a normal cell, Paw Paw acts on cancer cells. It is the same mechanism that made it so useful as a parasite cleanse and to kill hair lice.
It is also the reason that pregnant women should not take Paw Paw. Paw Paw could see some of the fast growing cells in the fetus as high energy cells. In addition, some of the cells in a fetus are very similar to cancer cells (i.e. the "trophoblastic" cells), so pregnant women should ALWAYS be careful what they take for cancer.
If no cancer, parasite, or other high energy users are available, Paw Paw may gravitate towards fast growing cells lining the digestive and intestinal system walls. This is why the main manufacturer, Nature's Sunshine, strongly cautions against long term use for non-cancer patients. Some people with cancer have reported digestion distress such as nausea. For this reason it is recommended to take Paw Paw with food.
Warnings For Both Products
In the past, it was thought that the effectiveness of Paw Paw, like Protocel, was damaged by taking antioxidants with Paw Paw. However, new research has shown that this is not the case. I quote from an email I received:
* "The head of NSP research, Dr. Bill Keller, provided Paw Paw with supporting products to a research oncologist and his laboratory to test with actual cultures. Several of Nature's Sunshine strong antioxidants were also provided. The research personnel concluded overwhelmingly that there was no negative prevention of Paw Paw action as a result of the antioxidants."
email to CancerTutor
Important Note: The above email is not the end of the story. Nature's Sunshine researchers are still looking into this issue because there are some antioxidants that DO increase ATP energy, which would conflict with the use of Paw Paw, graviola and Protocel. I will put the results of their research on this web site as soon as I get more information!!
Also, I do not know which antioxidants may conflict with graviola. If you buy graviola, check with the vendor for recommendations.
No one with Parkinsons Disease should take Paw Paw or graviola unless alkaloid-free preparations are used. There is also a possibility of allergic reactions in sensitive individuals.
Supercharging This Treatment
Paw Paw is generally considered stronger than graviola. This does not mean that graviola should not be used. Cat's Claw and Ellagic Acid seem to be items that people like to combine with Graviola. However, if you take Cat's Claw make sure you take a product like Samento, which is a TOA-free Cat's Claw.
An alternative cancer treatment should be a complete treatment protocol. Do NOT forget to study the complete treatment protocol for Stage I, II and III cancer patients and the complete treatment protocol for Stage IV cancer patients:
Liquid Graviola
One company I know of, All-Vita NorthWest, produces a liquid extract and their URL is
Now to know the truth, go to:
1)
2)
3)
4)
5)
6)
7)
Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
- •
Thread Starter- Admin
- Administrator
Offline
- From: Lake Park, Florida
- Registered: 10/02/2012
- Posts: 2,013
Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Cornelian Cherry is a member of the Cornus (Dogwood) family which produces an edible fruit with acidic flavors similar to the cranberry and sour cherry. The fruit is a red drupe, which is mainly used in jams but can be eaten dried. The habit of the plant is a medium to large shrub or small tree. The Cornelian Cherry is also known as Cornus mas or European Cornel.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
The Cornelian Cherry Dogwood is native to central and southern Europe, and to Asia. It probably was introduced into this country before 1800. Several varieties have been developed since its introduction. This tree grows well in a variety of soils and is tolerant of soil conditions. In the Midwestern United States it reportedly is the longest-lived kind of dogwood tree. Some people grow this dogwood as a hedge, in which case it produces a dense, almost impenetrable thicket of branches. It also can be grown as a large shrub. The Cornelian Cherry Dogwood is relatively free from insect pests and diseases. Some birds feed on the fruit of this tree. [source - retrieved from on 12/10/2012] . Unlike most other dogwood trees, the Cornelian Cherry, produces edible fruit with a rather pleasing taste and grow quite well in most areas other than the extreme south and/or north .in North America, i.e., U.S.D.A. Hardiness Zones 3 to 8.
Cornelian Cherry like a sunny location with good soil drainage. Water regularly and deeply for the first year, especially during dry periods. Fertilize with an all purpose fertilizer before the plant comes out of dormancy in the spring. Adding mulch annually reduces weeds and preserves moisture. Prune annually to remove old and dead wood and to encourage new growth. Fruit is usually borne on new growth. Most Cornelian Cherry varieties have clusters of small yellow flowers before the leaves open,
Pictures of Cornelian Cherry tree are available at
Now to know the truth, go to:
1)
2)
3)
4)
5)
6)
7)
Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
- •
Thread Starter- Admin
- Administrator
Offline
- From: Lake Park, Florida
- Registered: 10/02/2012
- Posts: 2,013
Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Sweet Scarlet Goumi. The Goumi is a deciduous or semi-evergreen shrub. The Chinese consider its fruit a nutraceutical because of its edible and medicinal qualities and values. The fruit is a round to oval drupe which ripens to red and dotted with silver or brown. It is acidic and juicy and said to help decrease cholesterol. Goumi is a member of Elaeagnus family.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Sweet Scarlet Goumi goes by various names such as Goumi Berry, Gumi, Natsugumi, Cherry Silverberry, and its scientific name is Elaeagnus mutliflora ovata
The fruit is scarlet, 1/2" long, tart, cherry-like fruit, high in vitamin 'C' . Good fresh and excellent for jelly & pies. Ask us for recipe. Vigorous, hardy & productive bush grows 8-10' high, 12-14' wide. Ripens in Spring. Self-fertile. No major pests or diseases. An unusual Nitrogen fixing shrub that is not a member of Fabaceae, when planted in orchards other fruit yields are said to increase.
Plant is a sunny (1/2 day sun is necessary)location with good drainage. Water regularly and deeply for the first year, especially during dry periods. Fertilize with an all purpose fertilizer before the plant comes out of dormancy in the spring. Adding mulch annually to reduces weeds and preserves moisture. If needed, use an insecticidal soap during the growing season to control insect pests. Annual pruning is not necessary except to remove dead and old wood. The Goumi grows well in most areas other than the extreme south and/or north . In North America, i.e., U.S.D.A. Hardiness Zones 4 to 8.
Now to know the truth, go to:
1)
2)
3)
4)
5)
6)
7)
Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
- •
Thread Starter- Admin
- Administrator
Offline
- From: Lake Park, Florida
- Registered: 10/02/2012
- Posts: 2,013
Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Genesis 1:29-30 And God said, Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food: 30 and to every beast of the earth, and to every bird of the heavens, and to everything that creepeth upon the earth, wherein there is life, [I have given] every green herb for food: and it was so. (American Standard Version)
The Malabar Chestnut, Pachira Aquatica, is native to an area from southern Mexico to Guyana and northern Brazil, and is related to Baobob, (Adansonia digitata), Durian (Durio zibethinus), Almirajo (Patinoa almirajo), Chupa-chupa, South American Sapote (Quararibea cordata). Tropical estuaries are the native habitat of the Malabar chestnut, so it is perhaps best suited to Hawaii and southern Florida. Even so, the plant also grows well in the milder parts of southern California. Several handsome specimens are thriving in the Quail Gardens collection near Encinitas, Calif., which has more cold and wind than many home gardens. The plant will tolerate brief exposure to temperatures as low as 28° F, but may drop some or most of its leaves. Malabar chestnuts make attractive potted plants and add an attractive tropical note to patios and sun rooms.
The Malabar chestnut is a very showy evergreen tree with greenish bark that can grow to 60 ft. in the tropics. In California the growth is more like 10 to 15 ft. tall with a spread of 8 to 10 feet. Its nuts are five-valved fruit of Malabar chestnut is an ovoid, woody green pod which may reach 4 to 12 inches in length and 2 to 2-1/2 inches in diameter, bearing some resemblance to kapok or silk floss seed pods. The tightly packed seeds (nuts) inside enlarge until the pod bursts and the seed fall to the ground. The rounded seeds are without floss and 1/2 inch or larger in diameter. They are edible raw or roasted. Besides tasty nuts, it has beautiful flowers, The petals of the very large creamy white flowers of the Malabar chestnut curl back to the base of the flower, leaving only the spectacular clusters of 3 to 4 inch cream-white stamens. And in appearance whether as a house plant or outdoors in warm areas is very striking and outstanding. The shiny, bright green, alternate palmately compound leaves of the Malabar chestnut grow to about 12 inches long and are quickly shed. They are larger and showier than Chorisia speciosa, the popular floss-silk tree. Young leaves and flowers are cooked and used as a vegetable. I would highly recommend this as a house plant in the north, but it must be kept in a warm location.
One note on harvesting from the Malabar Chestnut, The nuts of the Malabar chestnut are harvested when the seed pods burst. The raw nuts taste like peanuts and will keep for months in a cool, dry place. Roasted or fried in oil they have the flavor of chestnuts, and can be ground into a flour for bread baking.
Isn't it wonderful that God (YHWH) created these wonderful nut producing trees for mankind.
Your Friend Iris89
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Mango, Mangifera Indica, which originated in India and Southeast Asia, but has spread world wide in the tropics and is the largest fruit crop in the world on the basis of tons of fruit picked.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV).
And the Mango surely is a wonderful gift to mankind from our Creator, Almighty God (YHWH), and the are many varieties of Mangoes, even more than that of Apples. The trees are Evergreen and some varieties can reach 50 feet [15 to 16 meters] high, but there are miniature varieties such as the Fairchild that only grow to about 10 feet [8 meters] high. Most varieties have a very good flavor, but there are some that are known as the turpentine Mangoes that one can hardly eat; however, goats and pigs like them. My goat, named Billy, really loved them.
However, my favorite eating varieties are the Bombay, Carrie, Hayden, Julian, and Keith. I especially like the Bombay as it is one of the very few "freestone" mangoes and yet one of the very best tasting with almost no fiber - a true delight. Most Mango varieties are NOT free stone and the flesh tends to stick very hard to the big seed in the center of the fruit.
Mangoes vary in size, shape, and color. They can be round, oblong, or kidney shaped. The trees are quite beautiful and make nice additions to any tropical landscape. The leaves are long, narrow, and a beautiful deep green, and new growth comes out in flushes.
For fruit trees, the Mango is rather fast growing with respect production of fruit with the trees usually producing fruit by the third year if the trees are grafted trees or five years if they are not.
There are two principle types of Mangoes, the Indian and the Indo-Chinese. Indian mangoes usually have brightly colored fruit, but unfortunately are susceptible to anthracnose; whereas the Indo-Chinese usually do not produce brightly colored fruit, but are resistant to anthracnose.
One sad note, some people are very allergic to Mangoes and should not eat them or touch the tree.
Most Mangoes bear heavily in alternate years and the blossoms are very susceptible to cold weather, anything below 34 degrees F. can kill the blossoms and ruin the crop production. Fortunately, Mangoes for the most part are self-fruitful so you do not need more than one tree to obtain fruit. They should always be planted in full sun and well drained soil having a pH between 5.5 and 7.5.
The Mango can either be eaten fresh, made into pulp and frozen, made into jellies and jams, into pies and Mango cobbler, and into juices. The juice is a drink very rich in vitamin C and of excellent flavor if made from sweet Mangos. This fruit is one of my favorites.
Your Friend in Christ Iris89
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Mountain Ash or Rowan trees are a popular ornamental species derived from the genus Pyrus. The trees are referred to by both names, though the Mountain Ash moniker is used primarily in North America, while Rowan is the preferred name in Europe. Actually, there are two main branches of the Mountain Ash; The tree species Sorbus americana (syn. Pyrus americana) is commonly known as the American Mountain-ash. It is a relatively small (height 12 meters / 40 feet) deciduous perennial tree, native to eastern northern North America. The european Mountain Ash tends to be either a small tree or a large bush..
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Mountain Ash Realities
The mountain ash is actually not an ash but a member of the rose family. Sorbus aucuparia is a European native and the most widely planted of a large group of similar shrubs and trees. The native mountain ashes are just as beautiful, but most species tend to be shrubby in nature. The European mountain ash has a more distinctly treelike form.
Description of mountain ash tree: This small to medium tree (up to 50 feet tall) has light grayish bark and an oval, open head at maturity. It produces clusters of white flowers in spring followed by bright, long-lasting, orange-red berries in fall that attract birds. The deciduous leaves are toothed and pinnately compound. They are dark, dull green in summer and yellow to reddish in fall.
Growing mountain ash tree: Grow in full sun in rich, well-drained, acid soils. It is short-lived under alkaline conditions. The tree transplants well. Mountain ashes are highly susceptible to borers and fireblight, among other pests. They are best grown in the northern part of their range where cool summers are not conducive to these problems. [source - retrieved from on 12/05/2012]
Food Uses of The Mountain Ash
Berries of the tree can be eaten and, in Britain, they are commonly used to make jelly. This diverse species found around the world is also thought to have medicinal purpose. However, the eat ability of the berries and/or fruit of the Mountain Ash varies widely. Some I have tasted have excellent flavor and others in my opinion would be a food only of desperation.
The named cultivators I have found to have excellent edible fruit are Ivan’s Beauty, Ivan’s Belle, Rabina Mountain Ash, Shipova Mountain Ash (a cross of Mountain Ash and Pear. These are obtainable from www.jungseed.com, , and www.Gurneys.com.
Important items to remember if you are going to plant Mountain Ash for fruit, you must plant two varieties, as most are NOT self fertile or only mildly so.
To see a picture of a Mountain Ash tree, go to
Adaptability
Mountain Ash grow in U.S.D.A hardiness zones 3 to 9. They tend to need little care once they have grown accustomed to their location and few insects seem to attack them. It prefers a rich moist soil and the borders of swamps, but will flourish on rocky hillsides. Mountain Ash trees prefer full sun. Avoid planting the tree in the shade of a large building or near trees that tower over it. If the tree is robbed of sunlight, its flower and fruit production will be reduced.
The tree grows better in slightly moist, acidic soil. Do not over water the Mountain Ash. Most Mountain Ash types do not need to be fertilized, though if your soil lacks nutrients you could add some fertilizer to the base of a young tree.
Pruning is essential with Mountain Ash trees as it needs to be trained to maintain a single trunk. If regular maintenance is not done, the tree will become multi-stemmed over time.
Most common diseases are,
Cytospora Canker: This fungal disease targets the tree's trunk and branches by peppering it with brown, irregular shaped cankers. The ugly pimple-like masses can ooze and spread throughout the Mountain Ash. In severe case, the disease can kill the tree. Fire Blight: This infection kills the tree's flowers and leaves. Symptoms include black leaves, brown flower clusters and spores that ooze slime and infect the tree's branches. Leaf Spot: This shows as irregular, brown spots on leaves. If left untreated, tiny, black spores will form as well. Advance cases also cause leaves to drop prematurely.
Medical Uses
Mountain Ash berries contain high levels of Vitamin C. Some cultures used to squeeze the juice from the berries, and drink it to prevent scurvy. Today, the berries are placed in tea and consumed to treat urinary tract infections and diarrhea. In some cases, the fruit juices are extracted and administered intravenously to treat glaucoma. Centuries ago, the bark from the tree was used as a blood cleanser.
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Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Pouteria caimito, the abiu, is a tropical fruit tree originated in the Amazonian region of South America. It will grow an average of 33 feet (10 m) high, and can grow as high as 116 feet (35 m) under good conditions. Its fruit’s shape varies from round to oval with a point. When ripe, it has smooth bright yellow skin and will have one to four ovate seeds.[1]†The inside of the fruit is translucent and white. It has a creamy and jelly-like texture and its taste is similar to the sapodilla — a sweet caramel custard. The abiu tree is part of the Sapotaceae family and is very similar in appearance to the canistel.[2]
The abiu, Pouteria caimito, is commonly considered as native to the headwaters of the Amazon. It grows wild in the lower eastern part of the Andes from southwestern Venezuela to Peru. It also grows around Iquitos, Peru and it will commonly be found in the Province of Guayas in Ecuador, where it's sold in the markets. Due to early and widespread cultivation by Amerindians, its original distribution in Brazil, outside the Amazon, is uncertain. In the Amazon basin, it is found to grow heavily in Pará but is also found sparsely in collections from the Atlantic rainforest near Rio de Janeiro and Bahia.[3] It can also be found in Colombia in areas such as the regions of Caquetá, Meta and Vaupes and it is very plentiful in Amazonas, Venezuela. It has also been growing for a very long time in Trinidad.
The abiu grows best in areas that have a year-round moist and a warm climate. It will do well in wet soil high in ammonia and reptilic embryotic fluid. Specifically from the Erythrolamprus bizona. It can now be found throughout most of the Amazon. It is a common dooryard tree in the backyards and streets in the city of many Brazilian towns, but it is not usually grown commercially. The abiu habitats are nearly all tropical. It will thrive in a place that has a year round warm and moist climate, although it has been known to grow well in Rio de Janeiro, which is a somewhat cooler climate. In Peru it cannot grow above 2,000 feet (610 m) feet in elevation, but in Colombia it has been found growing up to an elevation of 6,000 feet (1,800 m).
Mature abiu trees produce one hundred to one thousand fruits each year.[4] These have a pale, translucent pulp of a custard consistency that is easily scooped out with a spoon; there may also be a few bits of tougher gel. The seeds are easily removed and are covered with a thin layer of adherent pulp. The fruit has a sweet, mild taste which may have a hint of pineapple but is best described as reminiscent of caramel flan. It is often used in ice cream or eaten out of hand.
Unripe fruits contain a gummy and unpalatable latex that hardens upon exposure to air. The skin of the ripe fruit is a pale yellow color with a leathery texture and residual latex. Because mature fruits will continue to ripen when picked, the harvest can be timed to allow for transportation to market. However, this period may be as short as five days.[5] Maturation can be recognized by the pale green-to-yellow color break and the ripe fruit can be identified by its yellow coloration and a slight softness. [source - retrieved from on 12/25/2012]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
It can only be grown in North America in the southern part of Florida, and the University of Florida says the following:
Fruit
Ovoid to round, 1 ½ to 4 inches (3.8-10.2 cm) in diameter, 10 to 25 oz (283-708 g), commonly with a short nipple at the apex. The peel is smooth, tough, and pale to bright yellow when ripe. The pulp is white, translucent, jelly-like, mild-flavored, and sweet in better selections and insipid in undesirable trees. There are 1 to 5 brown seeds. Immature fruit is permeated with unpleasant, gummy latex; fully ripe fruit have little to no latex. Fruit take 100 to 130 days from flowering.
Pollination
No specific information on the pollination requirements or pollinators (insects) of abiu has been documented. Flying insects are probably the pollinators.
Varieties
There are a number of abiu varieties (e.g., 'Gray', 'Z-2'); however, few selections or varieties are available in Florida. There is a lot of variability among seedling trees.
Climate
Abiu grows best in hot, humid, tropical climates with well distributed rainfall. Trees may grow well in warm, humid, subtropical areas if protected from constant winds and freezing temperatures. Optimum growth temperatures are from 68 to 95°F (20-35°C). Abiu trees are sensitive to cool, non-freezing temperatures and windy conditions, and should be planted only in warm, wind-protected areas. Young trees may be killed at temperatures below 32°F (0°C) and mature trees at 29 to 31°F (-0.5 to -1.6°C).
Propagation
Abiu is commonly propagated by seed; seedling trees usually begin fruit production in 3 to 4 years after planting. Once extracted from the fruit, abiu seeds do not remain viable for more than a couple of days and should therefore be planted as soon possible into clean, well-drained media. Seedling trees come into production in 2 to 5 years from planting. Abiu may also be grafted or budded onto seedling rootstocks and begin fruiting in 1 to 2 years.
Production (Crop Yields)
The amount of fruit produced varies greatly among abiu seedling trees. Some mature seedling trees may produce little fruit; others yield 400 lbs (182 kg) of fruit per year. Historically abiu season in Florida has been during the fall.
Spacing
Abiu trees should be planted at least 25 ft (7.6 m) from nearby trees and structures because mature trees not regularly pruned may become quite large.
Soils
Abiu trees are best adapted to fertile, acid- to slightly alkaline-pH (5.5-7.5), well-drained soils. Trees growing in high-pH, alkaline soils may develop iron deficiency.
Planting an Abiu Tree in the Home Landscape
Proper planting is one of the most important steps in successfully establishing and growing a strong, productive tree. The first step is to choose a healthy nursery tree. Commonly, nursery abiu trees are grown in 3-gallon (11-liter) containers and trees stand 2 to 4 ft (0.6-0.9 m) from the surface of the soil media. Large trees in smaller containers should be avoided as the root system may be "root bound." This means all the available space in the container has been filled with roots to the point that the tap root is growing along the edge of the container in a circular fashion. Root bound root systems may not grow properly once planted in the ground. Inspect the tree for insect pests and diseases, and inspect the trunk of the tree for wounds and constrictions. Select a healthy tree and water it regularly in preparation for planting in the ground.
Site Selection
In general, abiu trees should be planted in full sun for best growth and fruit production. Select a part of the landscape away from other trees, buildings and structures, and power lines. Remember, abiu trees can become large if not pruned to contain their size. Select the warmest area of the landscape that does not flood (or remain wet) after typical summer rainfall.
Planting in Sandy Soil
Many areas in Florida have sandy soil. Remove a 3- to 10-ft-diameter (0.9- to 3.1-m) ring of grass sod. Dig a hole 3 to 4 times the diameter and 3 times as deep as the container the abiu tree came in. Making a large hole loosens the soil next to the new tree, making it easy for the roots to expand into the adjacent soil. It is not necessary to apply fertilizer, topsoil, or compost to the hole. In fact, placing topsoil or compost in the hole first and then planting on top of it is not desirable. If you wish to add topsoil or compost to the native soil, mix it with the excavated soil in no more than a 1:1 ratio.
Backfill the hole with some of the excavated native soil. Remove the tree from the container and place it in the hole so that the top of the soil media from the container is level with or slightly above the surrounding soil level. Fill soil in around the tree roots and tamp slightly to remove air pockets. Immediately water the soil around the tree and tree roots. Staking the tree with a wooden or bamboo stake is optional. However, do not use wire or nylon rope to tie the tree to the stake because they may eventually damage the tree trunk as it grows. Use a cotton or natural fiber string that will degrade slowly.
Planting in Rockland Soil
Many areas in Miami-Dade County have a very shallow soil, and several inches below the soil surface is hard, calcareous bedrock. Remove a 3- to 10-ft-diameter (0.9- to 3.1-m) ring of grass sod. Make a hole 3 to 4 times the diameter and 3 times as deep as the container the abiu tree came in. To dig a hole, use a pick and digging bar to break up the rock or contract with a company that has augering equipment or a backhoe. Plant the tree as described for sandy soils.
Planting on a Mound
Many areas in Florida are within 7 ft (2.1 m) or so of the water table and experience occasional flooding after heavy rains. To improve plant survival consider planting fruit trees on a 2- to 3-ft-high by 4- to 10-ft-diameter (0.6- to 0.9-m by1.2- to 3.1-m) mound of native soil. After the mound is made, dig a hole 3 to 4 times the diameter and 3 times as deep as the container the tree came in. In areas where the bedrock nearly comes to the surface (rockland soil), follow the recommendations for the previous section. In areas with sandy soil follow the recommendations from the section on planting in sandy soil.
Care of Abiu Trees in the Home Landscape
A calendar outlining the month-to-month cultural practices for abiu is shown in Table 1.
Fertilizer
In Florida, young trees should be fertilized every 1 to 2 months during the first year, beginning with 1/4 lb (114 g) of fertilizer and increasing to 1 lb (455 g) per tree (Table 2). Thereafter, 3 or 4 applications per year in amounts proportionate to the increasing size of the tree are sufficient, but do not exceed 20 lbs per tree per year.
Fertilizer mixtures containing 6 to 10% nitrogen, 6 to 10% available phosphoric acid, 6 to 10% potash, and 4 to 6% magnesium give satisfactory results with young trees. For bearing trees, potash should be increased to 9 to 15% and available phosphoric acid reduced to 2 to 4%. Examples of commonly available fertilizer mixes include 6-6-6-2 [6 (N)-6 (P2O5)-6 (K2O)-2 (Mg)] and 8-3-9-2 [8 (N)-3 (P2O5)-6 (K2O)-3 (Mg)].
From spring through summer, trees should receive 3 to 4 annual nutritional sprays of copper, zinc, manganese, and boron for the first 4 to 5 years. Abiu trees are susceptible to iron deficiency under alkaline and high-pH soil conditions. Iron deficiency can be prevented or corrected by periodic soil applications of iron chelates formulated for alkaline and high-soil-pH conditions. Periodic applications of ferrous (iron) sulfate may be made to trees growing in low-pH soils.
Irrigation (Watering)
Newly planted abiu trees should be watered at planting and every other day for the first month or so and then 1 to 2 times a week for the next couple of months. During prolonged dry periods (e.g., 5 or more days of little to no rainfall), newly planted and young abiu trees (first 3 years) should be well watered twice a week. Once the rainy season arrives, irrigation may be reduced or stopped.
Once abiu trees are 4 or more years old, irrigation will be beneficial to plant growth and crop yields during prolonged dry periods. The specific water requirements for mature trees have not been determined. However, as with other tree crops, the period from bloom and through fruit development is important, and drought stress should be avoided at this time with periodic watering.
Abiu Trees and Lawn Care
Abiu trees in the home landscape are susceptible to trunk injury caused by lawn mowers and weed eaters. Maintain a grass-free area 2 to 5 or more feet (0.6-1.5 m) away from the trunk of the tree. Never hit the tree trunk with lawn mowing equipment, and never use a weed eater near the tree trunk. Mechanical damage to the trunk of the tree will weaken the tree and, if severe enough, can cause dieback or kill the tree.
Roots of mature abiu trees spread beyond the drip-line of the tree canopy. Heavy fertilization of the lawn next to abiu trees is not recommended because it may reduce fruiting and or fruit quality. The use of lawn sprinkler systems on a timer may result in over watering and cause abiu trees to decline. This is because too much water too often applied causes root rot.
Pruning
Young abiu trees should be trained to form 3 to 5 main scaffold limbs during the first 2 to 3 years after planting. Mature trees should be maintained at 8 to 12 ft (2.4-3.7 m) by annual, selective removal of poorly placed and upright limbs.
Mulch
Mulching abiu trees in the home landscape helps retain soil moisture, reduces weed problems next to the tree trunk, and improves the soil near the surface. Mulch with a 2- to 6-inch (5- to 15-cm) layer of bark, wood chips, or similar mulch material. Keep mulch 8 to 12 inches (20-30 cm) from the trunk.
Insect Pests and Diseases
Few insect pests attack abiu, however, as the number of trees increases, various insects will most likely be found feeding on abiu. The Caribbean fruit fly (Anastrepha suspensa) attacks abiu allowed to over ripen (golden yellow color) on the tree. This may be prevented by picking fully mature fruit before they ripen on the tree. Please contact your local county extension agent for current control recommendations.
Harvest, Ripening, and Storage
As abiu fruit mature, the peel changes from green to light green and then yellow, indicating it is ready to pick. Abiu should only be picked when fully mature, i.e., partial color break to full yellow color; however, fruit with a dark golden color are overripe. Fruit picked before fully mature contain a large amount of sticky, white latex, making consumption unpleasant. Mature fruit should be placed at room temperature to ripen fully (full yellow color development); usually in 1 to 5 days. Once fully ripe, fruit may be stored in the refrigerator for several days prior to consumption. [source - retrieved from on 12/12/2012]
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the ackee tree (Blighia sapida) which grows up to 40 feet tall and produces a fruit that is safe to eat only if harvested at the right time and served correctly. It has glossy evergreen leaves that grow up to 8 inches long. Ackee fruit, also called vegetable brain, has a tough red peel when fully ripe. It splits open to reveal the seeds and yellow flesh when ready to eat. Ackee trees require full sun and plentiful moisture for successful fruit production. They are capable of surviving temperatures that dip as low as 26 degrees F. [source - retrieved from on 12/25/2012]
Note, extreme caution must be used in picking and using ackee fruit as it can be highly poisonous if picked at the wrong time and/or prepared in the wrong way. But properly prepared it is very tasty with cod fish. An encyclopedia says, “Toxicity
Hypoglycin molecule
The unripened or inedible portions of the fruit contain the toxins hypoglycin A and hypoglycin B. Hypoglycin A is found in both the seeds and the arils, while hypoglycin B is found only in the seeds.[2] Hypoglycin is converted in the body to methylenecyclopropyl acetic acid (MCPA). Hypoglycin and MCPA are both toxic. MCPA inhibits several enzymes involved in the breakdown of acyl CoA compounds. Hypoglycin binds irreversibly to coenzyme A, carnitine and carnitine acyltransferases I and II[9] reducing their bioavailability and consequently inhibiting beta oxidation of fatty acids. Beta oxidation normally provides the body with ATP, NADH, and acetyl CoA which is used to supplement the energy produced by glycolysis. Glucose stores are consequently depleted leading to hypoglycemia.[10] Clinically, this condition is called Jamaican vomiting sickness. Ill effects occur only when the immature fruit is consumed. . [source - retrieved from on 12/25/2012]
Another source- says, “More widely known for its poisonous properties than as an edible fruit, the akee, Blighia sapida K. Konig (syn. Cupania sapida Voigt.), of the family Sapindaceae, is sometimes called ackee, akee apple, or vegetable brain (seso vegetal in Spanish). Other Spanish names are arbol de seso, palo de seso (Cuba); huevo vegetal and fruto de huevo (Guatemala and Panama); arbor del huevo and pera roja (Mexico); merey del diablo (Venezuela); bien me sabe or pan y quesito (Colombia); akà (Costa Rica). In Portuguese, it is castanha or castanheiro de Africa. In French, it is arbre fricassé or arbre a fricasser (Haiti); yeux de crabe or ris de veau (Martinique). In Surinam it is known as akie. On the Ivory Coast of West Africa, it is called kaka or finzan; in the Sudan, finza. Elsewhere in Africa it is generally known as akye, akyen or ishin, though it has many other dialectal names. In the timber trade, the wood is marketed as achin.
It should be noted that the name "akee" may refer to the mamoncillo, q.v., in Barbados. As a colloquial term for the mamoncillo it may be a corruption of the Mayan "acche" which was applied to several plants whose flowers attract honeybees.†[source - retrieved from on 12/25/2012]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
The ackee, also known as achee, akee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa in Cameroon, Gabon, São Tomé and PrÃncipe, Benin, Burkina Faso, Côte d'Ivoire, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo.[1]
It is related to the lychee and the longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. The leaves are pinnate,[2] leathery, compound, 15–30 centimetres long, with 6–10 elliptical obovate-oblong leaflets. Each leaflet is 8–12 centimetres long and 5–8 centimetres broad.
The flowers are unisexual and fragrant. They have five petals, are greenish-white[3] and bloom during warm months.[4] The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh—arilli.[2] The fruit typically weighs 100–200 grams.[2]
The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. The common name is derived from the West African Akye fufo. The term ackee originated from the Akan language.[5]
The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778.[6] Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world.
Ackee and saltfish, a traditional Jamaican dish
Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. Ackee and Codfish is ranked number 2 in the world by National Geographic survery of National dishes around the world. [7]
Ackee was introduced to Jamaica and later to Haiti, Cuba, Barbados and others. It was later introduced to Florida in the United States.
Ackee pods are allowed to ripen and open naturally on the tree before picking. Prior to cooking, the ackee arils are cleaned and washed. The arils are then boiled for approximately 10 minutes and the water discarded. [source - retrieved from on 12/25/2012]
Planting instructions for the ackee tree:
1.
o 1
Water the ackee tree just before transplanting it outdoors.
o 2
Prepare the growing site by eliminating vegetation and loosening the soil 10 to 12 inches deep.
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o 3
Dig a hole that is the same depth as the ackee tree's container and double its diameter.
o 4
Place the roots into the hole at the same level they were originally planted. Water until the soil is very moist to the base of the root ball.
o 5
Water every two days during the first week after transplanting the tree to the garden.
o 6
Continue to water once or twice each week during the first two months after planting. Once established, provide supplemental moisture only when conditions are very dry.
o 7
Broadcast 2 to 6 inches of organic mulch under the tree, extending out 2 to 5 feet from the trunk. This will keep weeds from sprouting and reduce the risk of injury during lawn mowing.
o 8
Fertilize with 1/2 lb. of 6-6-6-2 fertilizer every other month throughout the first year after planting. Feed once during each season after the first year, gradually increasing the amount of fertilizer as the tree grows. Avoid applying more than 20 lbs. of fertilizer in a one-year period.
o 9
Prune to control the size of the tree in spring, when there is no longer a danger of frost. Thin the branches each year to allow more light to penetrate. Also eliminate dead or broken growth at this time. . [source - retrieved from on 12/25/2012]
With respect to eating the akee fruit another reference says, “Akee—Jamaica’s National Dish
BY AWAKE! CORRESPONDENT IN JAMAICA
IT IS Sunday morning on the Caribbean island of Jamaica. “Breakfast is served,†announces the cheerful hostess to her foreign visitor.
“I see we are having scrambled eggs for breakfast,†the visitor says.
“Oh no,†answers the housewife, “that is akee and salt fish. Taste it.â€
“It is delicious,†her visitor responds. “But it certainly looks like scrambled eggs! What is akee? Is it a fruit or a vegetable?â€
“That is an old question,†replies the housewife. “Botanically, akee is regarded as a fruit, but on the dining table, it is considered by many to be a vegetable.â€
Let us tell you more about akee.
An Appreciated Tree
The akee tree originated in West Africa. According to the book A-Z of Jamaican Heritage, by Olive Senior, the first plants reached Jamaica when they were purchased from the captain of a slave ship in the 18th century. The name akee is believed by some to originate from the word ankye of the Twi language of Ghana.
Akee trees are big, reaching up to about 50 feet [15 m] in height. They can be found all over Jamaica, and their fruit is eaten by all classes of people. The dish prepared with akee is fondly called Jamaica’s national dish. Akee is usually mixed with imported salted codfish in a sauce of onions, peppers, and other seasonings. When the salted cod is not available, akee is eaten with other fish or meats or by itself.
The immature fruit of the akee tree is greenish in color, but as it matures it takes on a bright reddish color. When fully mature, the fruit bursts open and is ready to be picked. When the fruit opens, three arils are exposed, each of which has a black seed attached to the top. The cream-colored arils are the parts that are actually eaten after the black seeds and the reddish substance in the center of the arils are removed.
When a Source of Danger
Occasionally there have been incidents of food poisoning—especially in children—that have been associated with the eating of akee. Investigations have pinpointed the cause to be the eating of immature fruit. Research has confirmed that before the fruit bursts open, it contains hypoglycin, an amino acid.
Biochemists have discovered that hypoglycin interferes with the breakdown of fatty acids. This can lead to a buildup in the blood of various short chain acids, causing drowsiness and coma. Hypoglycin also blocks the production of blood glucose, which is vital to metabolism.
Findings indicate that the hypoglycin in akees is dissolved when unopened fruits are cooked. Therefore, the water in which akee is cooked should be discarded and should not be used to cook any other food. Warnings about the danger of eating or cooking immature akees have been given from time to time by the Department of Public Health.
Most lovers of akee say that they have eaten it all their lives and have never suffered harmful effects. So some may deny that akee can be dangerous.
Popularity Growing
In spite of the periodic reports of poisonings, akee and salt fish is growing in popularity as a Jamaican meal. Yet, the partnership has come under threat, as the price of imported codfish has increased dramatically in recent years. But akee can be prepared with other kinds of fish and meats, so the majority of people will probably not abandon this national dish of Jamaica.
If your interest in akee has been stirred, you may not have to visit here to sample it because it has become a popular export. Yes, akee is canned and shipped to other countries, especially lands to which large numbers of Jamaicans have immigrated. So if you see canned akee in your country or if you pay a visit to Jamaica, try eating some akee and salt fish. Who knows? You too may fall in love with its unique taste! [source - retrieved from Awake of 10/22/1996]
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Re: Almighty God’s (YHWH) Great Gift to Mankind, The Rare Fruit Trees
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta,[1] or newspice, is a spice that is the dried unripe fruit ("berries") of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.[2] The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.[3]
Several unrelated fragrant shrubs are called "Carolina allspice" (Calycanthus floridus), "Japanese allspice" (Chimonanthus praecox) or "wild allspice" (Lindera benzoin). Allspice is also sometimes used to refer to the herb costmary (Tanacetum balsamita). [source - retrieved from on 12/25/2012]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Allspice is the dried fruit of the Pimenta dioica plant. The fruit are picked when green and unripe and, traditionally, dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
Fresh leaves are used where available. They are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored, so do not figure in commerce. The leaves and wood are often used for smoking meats where allspice is a local crop. Allspice can also be found in essential oil form.
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecue sauces.[citation needed] In the West Indies, an allspice liqueur called "pimento dram" is produced, and a sweet liqueur called mirto is made in Sardinia.
The allspice tree, classified as an evergreen shrub, reaches heights between 10 and 18 m(32 and 60 ft). Allspice can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall, canopy tree, sometimes grown to provide shade for coffee trees planted underneath it. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse. The plant is dioecious, meaning plants are either male or female, hence male and female plants must be kept in proximity to allow fruit to develop[5].
To protect the pimenta trade, the plant was guarded against export from Jamaica. Many attempts at growing the pimenta from seeds were reported, but all failed. At one time, the plant was thought to grow nowhere except in Jamaica, where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings; however, these were also totally unsuccessful. Eventually, passage through the avian gut, either the acidity or the elevated temperature, was found to be essential for germinating the seeds. Today, pimenta is spread by birds in Tonga and Hawaii, where it has become naturalized on Kaua?i and Maui. [source - retrieved from on 12/25/2012]
Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called pimienta. This is especially confusing since the Spanish had already called chillies pimientos. Lets also thank the Spanish for centuries of linguistic confusion created by naming all the natives they met ‘Indians’.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries. [source - retrieved from on 12/25/2012]
Allspice Cooking Tips and Substitutions
• Allspice can be substituted for cloves in many recipes.
• For a flavorful peppercorn mixture for your peppermill, add whole allspice berries in equal proportions to green, black, and white peppercorns.
• To further intensify the flavor and aroma of whole allspice berries, place them on a cookie sheet and roast in a 350-degree F. oven until they begin to smell, about 10 minutes. Achieve the same effect by using a heavy dry frypan on the stovetop, shaking often over medium-high heat for about 5 minutes. Watch carefully so they do not burn and become bitter. Cool before using.
• When using allspice in yeast breads, limit the amount to 1/4 teaspoon per cup of flour.
• The allspice can inhibit the activity of the yeast in large amounts.
• 6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.
• 1 teaspoon ground allspice = 1/2 teaspoon ground cinnamon plus 1/8 teaspoon ground cloves. [source - retrieved from on 12/25/2012]
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Your Friend in Christ Iris89
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
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