Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the atemoya, Annona squamosa × A. cherimola, is a hybrid of the sugar apple and cherimoya, qq.v.  The tree closely resembles that of the cherimoya; is fast-growing; may reach 25 to 30 ft (7.5-9 m) and is short-bunked, the branches typically drooping and the lowest touching the ground. The leaves are deciduous, alternate, elliptical, leathery, less hairy than those of the cherimoya; and up to 6 in (15 cm) in length. The flowers are long-stalked, triangular, yellow, 2 3/8 in (6 cm) long and 1 1/2 to 2 in (4-5 cm) wide. The fruit is conical or heart-shaped, generally to 4 in (10 cm) long and to 3 3/4 in(9.5 cm) wide; some weighing as much as 5 lbs(2.25 kg); pale bluish-green or pea-green, and slightly yellowish between the areoles. The rind, 1/8 in (3 mm) thick, is composed of fused areoles more prominent and angular than those of the sugar apple, with tips that are rounded or slightly upturned; firm, pliable, and indehiscent. The fragrant flesh is snowy-white, of fine texture, almost solid, not conspicuously divided into segments, with fewer seeds than the sugar apple; sweet and subacid at the same time and resemblirig the cherimoya in flavor. The seeds are cylindrical, 3/4 in (2 cm) long and 5/16 in (8 mm) wide; so dark a brown as to appear black; hard and smooth. [source - retrieved from  http://www.hort.purdue.edu/newcrop/morton/atemoya.html on  12/31/2012]

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].

An atemoya is normally heart-shaped or rounded, with pale-green, easily bruised, bumpy skin. Near the stem, the skin is bumpy as it is in the sugar-apple, but become smoother like the cherimoya on the bottom. The flesh is not segmented like that of the sugar-apple, bearing more similarity to that of the cherimoya. It is very juicy and smooth, tasting slightly sweet and a little tart, reminiscent of a piña colada. The taste also resembles vanilla from its sugar-apple parent.[1] Many inedible, toxic, black seeds are found throughout the flesh of the atemoya.[2] When ripe, the fruit can be scooped out of the shell and eaten chilled.[1]

Atemoya (Annona cherimola × squamosa) was developed by crossing cherimoya (A. cherimola) with sugar-apple (A. squamosa).  The first cross was made in 1908 by P.J. Wester, a horticulturist at the USDA’s Subtropical Laboratory in Miami.
The resulting fruits were of superior quality to the sugar-apple and were given the name "atemoya", a combination of ate, an old Mexican name for sugar-apple, and "moya" from cherimoya.

Subsequently, in 1917, Edward Simmons at Miami’s Plant Introduction Station successfully grew hybrids that survived a drop in temperature to 26.5°F, showing atemoya’s hardiness derived from one of its parents, the cherimoya.
The atemoya, like other Annona trees, bears protogynous, hermaphroditic flowers, and self-pollination is rare. Therefore, artificial, hand pollination almost always guarantees superior quality fruits. One variety, 'Geffner', produces well without hand pollination. Atemoyas are sometimes misshapen, underdeveloped on one side, as the result of inadequate pollination.
An atemoya flower, in its female stage, opens between 2:00 and 4:00 pm; between 3:00 pm and 5:00 pm on the following afternoon, the flower converts to its male stage.
References Cited Above:

1. ^ a b Clarke, Joan (1998). "Hawai’i". In Feierabend, Peter; Chassman, Gary; Danforth, Randi. Culinaria: The United States: A Culinary Discovery. Köln, Germany: Könemann. pp. 476. ISBN 3-8290-0259-9.
2. ^ Purdue New Crops Profile
[source - retrieved from  http://en.wikipedia.org/wiki/Atemoya on  12/31/2012]

This is one of my favorite fruits, but I rarely get to eat one.  Do not try to grow one from seed as they will NOT come true from seed.  And unless you have a great deal of spare time to hand pollinate, it is best not even to grow one commercially obtained.

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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!

Hi Everyone:

Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the The avocado (Persea americana) is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit (botanically a large berry that contains a single seed) of the tree.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical, and ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit. [source - retrieved from  http://en.wikipedia.org/wiki/Avocados on  12/31/2012]
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 tree grows to 20 m (66 ft), with alternately arranged leaves 12 centimetres (4.7 in) – 25 centimetres (9.8 in) long. The flowers are inconspicuous, greenish-yellow, 5 millimetres (0.2 in) – 10 millimetres (0.4 in) wide. The pear-shaped fruit is 7 centimetres (2.8 in) – 20 centimetres (7.9 in) long, weighs between 100 grams (3.5 oz) – 1,000 grams (35 oz), and has a large central seed, 5 centimetres (2.0 in) – 6.4 centimetres (2.5 in) long.
The subtropical species needs a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination. When even a mild frost occurs, premature fruit drop may occur, although the Hass cultivar can tolerate temperatures down to ?1°C. The trees also need well-aerated soils, ideally more than 1 m deep. Yield is reduced when the irrigation water is highly saline. These soil and climate conditions are available only in a few areas of the world, particularly in southern Spain, Portugal, Morocco, Crete, the Levant, South Africa, Colombia, Peru, parts of central and northern Chile, Vietnam, Indonesia, parts of southern India, Sri Lanka, Australia, New Zealand, the Philippines, Malaysia, Central America, the Caribbean, Mexico, California, Arizona, Puerto Rico, New Mexico, Texas, Florida, Hawai'i, Ecuador and Rwanda. Each region has different types of cultivars.
Harvest, Commercial orchards produce an average of seven tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.[14] Biennial bearing can be a problem, with heavy crops in one year being followed by poor yields the next. The avocado tree does not tolerate freezing temperatures, and can be grown only in subtropical or tropical climates. There are several cold-hardy varieties planted in the region of Gainesville, Florida, which survive temperatures as low as 20 F with only minor leaf damage.[citation needed]
The avocado is a climacteric fruit (the banana is another), which means it matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 3.3 to 5.6 °C (38 to 42 °F) until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground. Generally, the fruit is picked once it reaches maturity; Mexican growers pick Hass-variety avocados when they have more than 23% dry matter, and other producing countries have similar standards. Once picked, avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas). Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening.  In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.
Breeding, The species is only partially able to self-pollinate because of dichogamy in its flowering. This limitation, added to the long juvenile period, makes the species difficult to breed. Most cultivars are propagated via grafting, having originated from random seedling plants or minor mutations derived from cultivars. Modern breeding programs tend to use isolation plots where the chances of cross-pollination are reduced. That is the case for programs at the University of California, Riverside, as well as the Volcani Centre and the Instituto de Investigaciones Agropecuarias in Chile.
The avocado is unusual in that the timing of the male and female flower phases differs among cultivars. There are two flowering types, "A" and "B". "A" cultivar flowers open as female on the morning of the first day and close in late morning or early afternoon. Then they open as male in the afternoon of the second day. "B" varieties open as female on the afternoon of the first day, close in late afternoon and reopen as male the following morning.
* "A" cultivars: Hass, Gwen, Lamb Hass, Pinkerton, Reed.
* "B" cultivars: Fuerte, Sharwil, Zutano, Bacon, Ettinger, Sir Prize, Walter Hole.[16][17]
Certain cultivars, such as the Hass, have a tendency to bear well only in alternate years. After a season with a low yield, due to factors such as cold (which the avocado does not tolerate well), the trees tend to produce abundantly the next season. In addition, due to environmental circumstances during some years, seedless avocados may appear on the trees. Known in the avocado industry as "cukes", they are usually discarded commercially due to their small size.
Propagation, Avocados can be propagated by seed, taking roughly four to six years to bear fruit. The offspring is unlikely to be identical to the parent cultivar in fruit quality. Prime quality varieties are therefore propagated by grafting to rootstocks that are propagated by seed (seedling rootstocks) or by layering (clonal rootstocks). After about a year of growing in a greenhouse, the young rootstocks are ready to be grafted. Terminal and lateral grafting is normally used. The scion cultivar grows for another 6–12 months before the tree is ready to be sold. Clonal rootstocks are selected for tolerance of specific soil and disease conditions, such as poor soil aeration or resistance to the soil-borne disease (root rot) caused by Phytophthora. . [source - retrieved from  http://en.wikipedia.org/wiki/Avocados on  12/31/2012]
For pictures, go to  http://www.californiaavocado.com/
Recipes for using avocados are available at  http://www.avocadocentral.com/
History of the avocado,  It is evident from miscellaneous reports by Spanish Conquistadores that, at the time of the Spanish conquest, avocados were grown from northern Mexico south through Central America into north-western South America and south in the Andean region as far as Peru (where the avocado had been introduced shortly before the conquest), as well as into the Andean region of Venezuela.
The Aztecs used the avocado as a sex stimulant and the Aztec name for avocado was ahuacatl, meaning "testicle." In the pre-Incan city of Chanchan, archaeologists have unearthed a large water jar, dated around 900 A.D., in the shape of an avocado.
1518 - Martin Fernandez de Enciso (1470-1528), Spanish conquistador and cosmographer, wrote the first published record that describes the avocado in his book, Suma De Geografia Que Trata De Todas Las Partidas Del Mundo, as commonly grown near Santa Marta, Colombia. This was the first account in Spanish of the discoveries in the New World.
1519 -Spanish soldier of fortune Hernando Cortez (1485-1547) set foot in Mexico City, the first white man to do so. Cortez found that the avocado was a staple in the native diet
1526 - Fernandez de Oviedo (1478-1557), historian to the conquistadores, wrote the following on avocados trees he saw along the north coast of Colombia: "In the center of the fruit is a seed like a peeled chestnut. And between this and the rind is the part which is eaten, which is abundant, and is a paste similar to butter and of very good taste."
1550 - The Spanish name, Aguacate, was first used by Pedro de Cieza de Leon (1518-1554), Spanish conquistador and historian, in a journal of his travels written in 1550. He noted that at that time the avocado grew in Panama, Ecuador, Colombia, and Peru.
1554 - The first mention of the avocado as growing in Mexico, was made by Francisco Cervantes Salazar in 1554. In his book Crónica de la Nueva España (Chronicles of New Spain), he listed the avocado among fruits sold in the market of Tenochtitlan (the name for Mexico City at that time).
The Spanish conquistadors also discovered a unique use for the avocado seed. The seed yields a milky liquid that becomes red when exposed to air. The Spaniards found they could use this reddish brown or even blackish indelible liquid as ink to be used on documents. Some of these documents are still in existence today.
1672 -W. Hughes, physician to King Charles II of England, in his visit to Jamaica, wrote that the avocado was "One of the most rare and pleasant fruits of the island. It nourisheth and strengtheneth the body, corroborating the spirits and procuring lust exceedingly."
1700s - European sailors in the 1700s called it midshipman's butter because they liked to spread it on hardtack biscuits
1833 - Judge Henry Perrine planted the first avocado tree in Florida.
1856 -.The California State Agricultural Society Report for 1856 stated that Thomas J. White grew the avocado in Los Angeles.
1871 - In California, the first successful introduction of avocado trees was planted by Judge R. B. Ord of Santa Barbara, who secured the trees from Mexico in 1871.
1879 - The oldest living tree is found on the University of California, Berkeley campus and was planted in 1879.
1892 - In other southern California locations, avocados were planted by various people who introduced and planted seed from Mexico and Guatemala. In the early 1890's, Juan Murrieta of Los Angeles became interested in the avocado and imported a large amount of thick-skinned fruit from Atlixco, Mexico. He distributed some of the seeds of these fruits among his friends and planted the others. From this group of seedling trees, came a number of the varieties that first attracted attention as promising commercial fruits.
1895 - In 1895, Young Charles Delmonico and Ranhofer introduced New York to the "alligator pear." or avocado, which had been newly imported from South America.  Ranhofer had known of the avocado -- he mentions the avocado in his book, The Epicurean, which he published the previous year -- but until 1895 he had been unable to secure a supply of the buttery fruit.
1911 - Frederick O. Popenoe, owner of the West Indian Gardens of Altadena, California, sent Carl Schmidt to Mexico (Mexico City, Puebla, and Atlixco) to search for avocados of outstanding quality and to locate the trees from which they came. Schmidt, who located what turned out to be the Fuerte as a dooryard tree in Atlixco, Mexico. Only one of the trees he brought back survived the great freeze of 1913 in California. This surviving tree was given the name Fuerte, Spanish for "vigorous." Schmidt said, "Two years later came the big freeze. In the spring when we began to take stock of damage, it was the Fuerte that came through and it was the only avocado that survived. It thus proved itself adaptable to our temperatures." [source - retrieved from http://whatscookingamerica.net/avacado.htm  on  12/31/2012]
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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!

Hi Everyone:
 
I usually post items on rare fruit trees in sequence, but I am posting this one on a common fruit tree because of its medical implications.  Some medicines react with grapefruit in a way that could prove harmful or deadly.  I hope this information is useful to you.
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the grapefruit (Citrus × paradisi) is a subtropical citrus tree known for its bitter fruit, an 18th-century hybrid first bred in Barbados. When found, it was named the "forbidden fruit"; and it has also been misidentified with the pomelo or shaddock (C. maxima), one of the parents of this hybrid, the other being sweet orange (C. × sinensis).
These evergreen trees usually grow to around 5–6 meters (16–20 ft) tall, although they can reach 13–15 meters (43–49 ft). The leaves are dark green, long (up to 150 mm, 6 inches) and thin. It produces 5 cm (2 in) white four-petaled flowers. The fruit is yellow-orange skinned and largely an oblate spheroid; it ranges in diameter from 10–15 cm. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. The 1929 US Ruby Red (of the Redblush variety) has the first grapefruit patent.
History
1750 Engraving of The Forbidden Fruit Tree by Georg Dionysius Ehret
One ancestor of the grapefruit was the Jamaican sweet orange (Citrus sinensis), itself an ancient hybrid of Asian origin; the other was the Indonesian pomelo (C. maxima). One story of the fruit's origins is that a certain "Captain Shaddock” brought pomelo seeds to Jamaica and bred the first fruit. However, it probably originated as a naturally-occurring hybrid
                         FORBIDDEN-FRUIT-TREE
The Trunk, Leaves, and Flowers of this Tree, very much resemble
those of the Orange-tree.
The Fruit, when ripe, is something longer and larger than the largest
Orange; and exceeds, in the Delicacy of its Taste, the Fruit of every
Tree in this or any of our neighbouring Islands.
It hath somewhat of the Taste of a Shaddock; but far exceeds that, as
well as the best Orange, in its delicious Taste and Flavour.
—Description from Hughes' 1750 Natural History of Barbados.
The hybrid fruit, then called "the forbidden fruit", was first documented in 1750 by a Welshman, Rev. Griffith Hughes, who described specimens from Barbados in The Natural History of Barbados. Currently, the grapefruit is said to be one of the "Seven Wonders of Barbados."
The grapefruit was brought to Florida by Count Odet Philippe in 1823 in what is now known as Safety Harbor. Further crosses have produced the tangelo (1905), the Minneola tangelo (1931), and the oroblanco (1984).
The grapefruit was known as the shaddock or shattuck until the 19th century. Its current name alludes to clusters of the fruit on the tree, which often appear similar to grapes. Botanically, it was not distinguished from the pomelo until the 1830s, when it was given the name Citrus paradisi. Its true origins were not determined until the 1940s. This led to the official name being altered to Citrus × paradisi, the "×" identifying its hybrid origin.
An early pioneer in the American citrus industry was Kimball Chase Atwood, a wealthy entrepreneur who founded the Atwood Grapefruit Co. in the late 19th century. The Atwood Grove became the largest grapefruit grove in the world, with a yearly output of 80,000 boxes of fruit. It was there that pink grapefruit was first discovered in 1906.
Ruby Red grapefruit
The 1929 Ruby Red patent was associated with real commercial success, which came after the discovery of a red grapefruit growing on a pink variety. Only with the introduction of the Ruby Red did the grapefruit transform into a real agricultural success. The Red grapefruit, starting with the Ruby Red, has even become a symbolic fruit of Texas, where white "inferior" grapefruit were eliminated and only red grapefruit were grown for decades. Using radiation to trigger mutations, new varieties were developed to retain the red tones which typically faded to pink, the Rio Red variety is the current (2007) Texas grapefruit with registered trademarks Rio Star and Ruby-Sweet, also sometimes promoted as "Reddest" and "Texas Choice". [source - retrieved from  http://en.wikipedia.org/wiki/Grapefruit on  //2013]
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 negative and/or the danger presented by this most healthful of fruit juices.
 
First the health benefits of this fruit:
 
Rich in the Nutritional Powerhouse Vitamin C
Grapefruit is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have suggested that vitamin C is a cold-fighter. Vitamin C also prevents the free radical damage that triggers the inflammatory cascade, and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. As free radicals can oxidize cholesterol and lead to plaques that may rupture causing heart attacks or stroke, vitamin C is beneficial to promoting cardiovascular health. Owing to the multitude of vitamin C's health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.
Enjoy Benefits from the Antioxidant Lycopene
The rich pink and red colors of grapefruit are due to lycopene, a carotenoid phytonutrient. (PLEASE NOTE: Lycopene is only found in pink and red grapefruit. White grapefruit does not provide this carotenoid.) Lycopene appears to have anti-tumor activity. Among the common dietary carotenoids, lycopene has the highest capacity to help fight oxygen free radicals, which are compounds that can damage cells.
Choosing to regularly eat lycopene-rich foods, such as pink grapefruit, and drink green tea may greatly reduce a man's risk of developing prostate cancer, suggests research published the Asia Pacific Journal of Clinical Nutrition (Jian L, Lee AH, et al.)
In this case-control study involving 130 prostate cancer patients and 274 hospital controls, men drinking the most green tea were found to have an 86% reduced risk of prostate cancer compared, to those drinking the least.
A similar inverse association was found between the men's consumption of lycopene-rich fruits and vegetables such as tomatoes, apricots, pink grapefruit, watermelon, papaya, and guava. Men who most frequently enjoyed these foods were 82% less likely to have prostate cancer compared to those consuming the least lycopene-rich foods. [source - retrieved from  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=25 on  //2013]
Now the negatives and dangers of grapefruit:
 
Grapefruit and grapefruit juice have the potential to interact with numerous drugs.[1] Organic compounds, furanocoumarin derivatives, interfere with the hepatic and intestinal enzyme cytochrome P450 isoform CYP3A4 and are believed to be primarily responsible for the effects. Bioactive compounds in grapefruit juice may also interfere with P-glycoprotein and organic anion transporting polypeptides (OATPs) either increasing or decreasing bioavailability of a number of drugs.
 
Affected drugs
This list is incomplete; you can help by expanding it.
The following drugs are affected by CYP3A4 inhibition with grapefruit compounds:
* The benzodiazepines triazolam (Halcion), orally administered midazolam (Versed), orally administered triazepam (Mogodon), diazepam (Valium), alprazolam (Xanax) and quazepam
* ritonavir (Norvir) inhibits CYP3A4 preventing the metabolism of protease inhibitors
* sertraline (Zoloft and Lustral)
Additional drugs found to be affected by grapefruit juice include, but are not limited to:
* Some statins such as atorvastatin (Lipitor), lovastatin (Mevacor), and simvastatin (Zocor, Simlup, Simcor, Simvacor) but not Pravastatin (Pravachol), fluvastatin (Lescol) or rosuvastatin (Crestor) which are unaffected by grapefruit.
* Dihydropyridines including felodipine (Plendil), nicardipine (Cardene), nifedipine, nisoldipine (Sular), nitrendipine (Bayotensin)
* losartan (Cozaar)
* The cough suppressant dextromethorphan[citation needed]
* modafinil (Provigil, Alertec, Modavigil, Modalert, Modiodal, Modafinilo, Carim, Vigia)[citation needed]
* repaglinide (Prandin)[7]
* verapamil (Calan SR, Covera HS, Isoptin SR, Verelan
* buspirone (Buspar) Grapefruit juice increased peak and AUC plasma concentrations of buspirone 4.3- and 9.2-fold, respectively, in a randomized, 2-phase, ten-subject crossover study. [9]
* levothyroxine (Eltroxin, Levoxyl, Synthroid) Effects of grapefruit juice on the absorption of levothyroxine.
* Antiarrhythmics including amiodarone (Cordarone), dronedarone (Multaq), quinidine (Quinidex, Cardioquin, Quinora), disopyramide (Norpace), propafenone (Rhythmol), and carvedilol (Coreg)
* Antihistamines astemizole (Hismanal) and terfenadine (Seldane) - now removed from the US and Canadian markets
* cisapride (Prepuslid, Propulsid) (which treats GERD) - now removed from the US and Canadian markets
* Erectile dysfunction drugs sildenafil (Viagra), tadalafil (Cialis), and vardenafil (Levitra)
* The anti-migraine drugs ergotamine (Cafergot, Ergomar), amitryptiline (Elavil, Endep, Vanatrip) and nimodipine (Nimotop)[7]
* Fluvoxamine (Luvox, Faverin, Fevarin and Dumyrox)[12]
* Codeine and Tramadol.[13] It reduces the amount of codeine converted by CYP3A4 into norcodeine thus increasing the amount metabolized into morphine. Morphine itself, however, is not affected by grapefruit juice, as it is not metabolized by the cytochrome P450 system.
* Cyclosporine (Neoral). Blood levels of cyclosporine are increased if taken with grapefruit juice. A plausible mechanism involves the combined inhibition of enteric CYP3A4 and P-glycoprotein, which potentially leads to serious adverse events (e.g., nephrotoxicity).Blood levels of tacrolimus (Prograf) can also be equally affected for the same reason as with cyclosporine. [both drugs are calcineurin inhibitors]
* omeprazole (Losec, Prilosec)
* zolpidem (Ambien) Little or no interaction with grapefruit juice.
* oxycodone (Oxycodone is metabolized by the cytochrome P450 system, specifically CYP3A4, of which the bergamottin flavonoid is a strong inhibitor)
* hydrocodone (The hepatic cytochrome P450 enzyme CYP2D6 converts it into hydromorphone, a more potent opioid.)
* dihydrocodeine
* quetiapine (Seroquel)
* methadone Inhibits the metabolism of methadone and raises serum levels.
* buprenorphine Metabolized into norbuprenorphine by cytochrome-P450 isoenzyme 3A4
* Tyrosine kinase inhibitors, including imatinib (Gleevec) and nilotinib (Tasigna), used to treat chronic myelogenous leukemia and gastrointestinal stromal tumors.
* trazodone (Desyrel) Little or no interaction with grapefruit juice.[15]
* Anthelmintics (Used for treating certain parasitic infections, includes praziquantel albendazole and mebendazole)
* carbamazepine (Tegretol) Grapefruit or grapefruit juice slows the breakdown of this drug, increasing the level of it in blood
* imatinib (Gleevec) Although no formal studies with imatinib and grapefruit juice have been conducted, the fact that grapefruit juice is a known inhibitor of the CYP 3A4, suggests that co-administration may lead to increased imatinib plasma concentrations. Likewise, although no formal studies were conducted, co-administration of imatinib with another specific type of citrus juice called Seville orange juice (SOJ) may lead to increased imatinib plasma concentrations via inhibition of the CYP3A isoenzymes. Seville orange juice is not usually consumed as a juice because of its sour taste, but it is found in marmalade and other jams. Seville orange juice has been reported to be a possible inhibitor of CYP3A enzymes without affecting P-glycoprotein when taken concomitantly with cyclosporine.
* Loperamide (Imodium)[citation needed]
* colchicine (Colcrys)[citation needed]
* erlotinib (Tarceva)
* In a mouse study, blood concentrations of acetaminophen/paracetamol (Tylenol) were found to be increased by white and pink grapefruit juice, with the white juice acting faster. [source - retrieved from  http://en.wikipedia.org/wiki/Grapefruit_drug_interactions on  //2013]
Now to know the truth, go to:
 
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2) http://www.network54.com/Forum/403209/
 
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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!
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the bilimbi, Averrhoa bilimbi, L., (Oxalidaceae), is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are "cucumber tree" and "tree sorrel", bestowed by the British in colonial times. "Bilimbi" is the common name in India and has become widely used. In Malaya, it is called belimbing asam, belimbing buloh, b'ling, or billing-billing. In Indonesia, it is belimbing besu, balimbing, blimbing, or blimbing wuluh; in Thailand, it is taling pling, or kaling pring.
 
In Haiti, it is called blimblin; in Jamaica, bimbling plum; in Cuba, it is grosella china; in El Salvador and Nicaragua, mimbro; in Costa Rica, mimbro or tiriguro; in Venezuela, vinagrillo; in Surinam and Guyana, birambi; in Argentina, pepino de Indias. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.
 
The tree is attractive, long-lived, reaches 16 to 33 ft (5-10 m) in height; has a short trunk soon dividing into a number of upright branches. The leaves, very similar to those of the Otaheite gooseberry and mainly clustered at the branch tips, are alternate, imparipirmate; 12 to 24 in (30-60 cm) long, with 11 to 37 alternate or subopposite leaflets, ovate or oblong, with rounded base and pointed tip; downy; medium-green on the upper surface, pale on the underside; 3/4 to 4 in (2-10 cm) long, 1/2 to 1 1/8 in (1.2-1.25 cm) wide.
 
Small, fragrant, 5-petalled flowers, yellowish-green or purplish marked with dark-purple, are borne in small, hairy panicles emerging directly from the trunk and oldest, thickest branches and some twigs, as do the clusters of curious fruits. The bilimbi is ellipsoid, obovoid or nearly cylindrical, faintly 5-sided, 1 1/2 to 4 in (4-10 cm) long; capped by a thin, star-shaped calyx at the stem-end and tipped with 5 hair-like floral remnants at the apex. The fruit is crisp when unripe, turns from bright-green to yellowish-green, ivory or nearly white when ripe and falls to the ground. The outer skin is glossy, very thin, soft and tender, and the flesh green, jelly-like, juicy and extremely acid. There may be a few (perhaps 6 or 7) flattened, disc-like seeds about 1/4 in (6 mm) wide, smooth and brown. [source - retrieved from  http://www.hort.purdue.edu/newcrop/morton/bilimbi.html on  01/01/2013]
 
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].
 
Climate
The bilimbi is a tropical species, more sensitive to cold than the carambola, especially when very young. In Florida, it needs protection from cold and wind. Ideally, rainfall should be rather evenly distributed throughout most of the year but there should be a 2- to 3-month dry season. The bilimbi is not found in the wettest zones of Malaya. The tree makes slow growth in shady or semi-shady situations. It should be in full sun.
Soil
While the bilimbi does best in rich, moist, but well-drained soil, it grows and fruits quite well on sand or limestone.
 
Propagation
Most efforts at grafting and budding have not been rewarding, though Wester had success in shield-budding, utilizing non-petioled, ripe, brown budwood cut 1 1/2 to 2 in (3.8-5 cm) long. Air-layering has been practiced in Indonesia for many years. However, the tree is more widely grown from seed.
Bilimbi trees are vigorous and receive no special horticultural attention. It has been suggested that they would respond well to whatever cultural treatment gives good results with the carambola.
Season, Harvesting and Keeping Quality
In India as in Florida, the tree begins to flower about February and then blooms and fruits more or less continuously until December. The fruits are picked by hand, singly or in clusters. They need gentle handling because of the thin skin. They cannot be kept on hand for more than a few days.
Pests and Diseases
No pests or diseases have been reported specifically for the bilimbi.
 
Food Uses
The bilimbi is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East. They yield 44.2% juice having a pH of 4.47, and the juice is popular for making cooling beverages on the order of lemonade.
 
Mainly, the bilimbi is used in place of mango to make chutney, and it is much preserved. To reduce acidity, it may be first pricked and soaked in water overnight, or soaked in salted water for a shorter time; then it is boiled with much sugar to make a jam or an acid jelly. The latter, in Malaya, is added to stewed fruits that are oversweet. Half-ripe fruits are salted, set out in the sun, and pickled in brine and can be thus kept for 3 months. A quicker pickle is made by putting the fruits and salt into boiling water. This product can be kept only 4 to 5 days. [source - retrieved from  http://www.hort.purdue.edu/newcrop/morton/bilimbi.html on  01/01/2013]
 
Medicinal benefits in Bilimbi
* The leaves of bilimbi are used as a treatment for venereal disease.
* The leaf decoction is taken as a medicine to relieve from rectal inflammation.
* The fruit seems to be effective against coughs and thrush.
* It fights against cholestrol and is used as a tonic and laxative.
* The fruit is also known to control internal bleeding in the stomach.
* The leaves serve as a paste on itches, swelling, mumps or skin eruptions.
* Syrup made from Bilimbi is a cure for fever and inflammation.
* It is also used to stop rectal bleeding and alleviate internal hemorrhoids.
[source - retrieved from  http://www.fruitsinfo.com/bilimbi-tropical-fruit.php  on  01/01/2013]
 
How this tree and other plants absorb water from the ground.   Plants have developed an effective system to absorb, translocate, store, and utilize water.  Plants contain a vast network of conduits, which consists of xylem and phloem tissues.  These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf.  Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth.  The xylem is also composed of elongated cells but once the cells are formed, they die.  The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
 
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata.  Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion.  The evaporation creates a negative water vapor pressure.  Water is pulled into the leaf to replace the water that has transpired from the leaf.  This pulling of water, or tension, occurs in the xylem of the leaf.  Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil.  [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
 
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
 
 
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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!
 
 

Hi Everyone:
 
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to fresh-baked bread.
Ancestors of the Polynesians found the trees growing in the northwest New Guinea area around 3,500 years ago. They gave up the rice cultivation they had brought with them from Taiwan, and raised breadfruit wherever they went in the Pacific (except Easter Island and New Zealand, which were too cold). Their ancient eastern Indonesian cousins spread the plant west and north through insular and coastal Southeast Asia. It has, in historical times, also been widely planted in tropical regions elsewhere. [source - retrieved from  http://en.wikipedia.org/wiki/Breadfruit on  1/02/2013]
 
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].
Breadfruit trees grow to a height of 85 feet (26 m). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, a milky juice, which is useful for boat caulking.
The trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers, which grow into capitula, which are capable of pollination just three days later. The pollinators are Old World fruit bats in the family Pteropodidae. The compound, false fruit develops from the swollen perianth, and originates from 1,500-2,000 flowers. These are visible on the skin of the fruit as hexagon-like disks.
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more fruits per season. In the South Pacific, the trees yield 50 to 150 fruits per year. In southern India, normal production is 150 to 200 fruits annually. Productivity varies between wet and dry areas. In the Caribbean, a conservative estimate is 25 fruits per tree. Studies in Barbados indicate a reasonable potential of 6.7 to 13.4 tons per acre (16-32 tons/ha). The grapefruit-sized, ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle. Some selectively bred cultivars have seedless
Breadfruit is a staple food in many tropical regions. The trees were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to fresh-baked bread. Very ripe breadfruit becomes sweet, as the starch converts to sugar.
 
The fruit of the breadfruit tree - whole, sliced lengthwise and in cross-section
Because breadfruit trees usually produce large crops at certain times of the year, preservation of the harvested fruit is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later.  Fermented breadfruit mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.
Most breadfruit varieties also produce a small number of fruits throughout the year, so fresh breadfruit is always available, but somewhat rare when not in season.
Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so the flavor of the filling permeates the flesh of the breadfruit.
The Hawaiian staple food called poi, made of mashed taro root, is easily substituted or augmented with mashed breadfruit. The resulting "breadfruit poi" is called poi ?ulu. In Puerto Rico, it is called panapen or pana, for short. Pana is often served boiled with a mixture of sauteed bacalao (salted cod fish), olive oil and onions. It is also served as tostones or mofongo. In the Dominican Republic, it is known by the name buen pan or "good bread". Breadfruit is also found in Indonesia and Malaysia, where it is called sukun. In the South Indian state of Kerala and coastal Karnataka, especially on the sides of Mangalore, where it is widely grown and cooked, it is known as kada chakka or seema chakka and deegujje, respectively. In Belize, the Mayan people call it masapan.
Breadfruit is roughly 25% carbohydrates and 70% water. It has an average amount of vitamin C (20 mg/100 g), small amounts of minerals (potassium and zinc) and thiamin (100 ?g/100 g).
Breadfruit was widely and diversely used among Pacific Islanders. Its lightweight wood (specific gravity of 0.27) is resistant to termites and shipworms, so is used as timber for structures and outrigger canoes.  Its wood pulp can also be used to make paper, called breadfruit tapa.  It is also used in traditional medicine to treat illnesses that range from sore eyes to sciatica.   Native Hawaiians used its sticky latex to trap birds, whose feathers were made into cloaks. [source - retrieved from  http://en.wikipedia.org/wiki/Breadfruit on  1/02/2013]
Benefits of breadfruit:
1)  Bread fruit provides high energy to those who eat it through its carbohydrate, mainly needed by the body for warmth and maintenance during daily activities.
2)  The fiber present in breadfruit helps to make the intestines and bowels work properly by clearing out the junk from the intestines.
3) The dried fruit has been made into flour which is much richer than wheat flour and other essential amino acids.
Medical:
Breadfruit protects the body from heart diseases and heart attacks, Other than this the fiber present in breadfruit help those with diabetes to control the disease to some extent by reducing the absorption of glucose from the in taken food . Consuming breadfruit on a regular basis can reduce the risk of developing colon cancer. Breadfruit leaf is believed to lower blood pressure and is also believed to reduce asthma. Toasted flowers of the breadfruit tree are also rubbed on the gums as a cure for tooth ache.
Also, The reason why breadfruit is considered as cholestrol controller is because it is a rich source of fiber. The kind of fiber in breadfruit actually lowers the LDL levels (the “bad” cholesterol) while raising the levels of the HDL (the “good” cholesterol) which protect the arteries. [adapted from, http://www.fruitsinfo.com/breadfruit-tropical-fruit.php on 1/02/2013]
Varieties
An unpublished report of 1921 covered 200 cultivars of breadfruit in the Marquesas. The South Pacific Commission published the results of a breadfruit survey in 1966. In it, there were described 166 named sorts from Tonga, Niue, Western and American Samoa, Papua and New Guinea, New Hebrides and Rotuma. There are 70 named varieties of seeded and seedless breadfruits in Fiji. They are locally separated into 8 classes by leaf form. The following, briefly presented, are those that are recorded as "very good". It will be noted that some varietal names are reported under more than one class.
Class I: Leaf entire, or with one or two, occasionally, three lobes.
'Koqo'— round; 4 in (10 cm) wide; seedless; does not deteriorate quickly.
'Tamaikora'—gourd shaped (constricted around middle); to 4 1/2 in (11.5 cm) long, 3 in (7.5 cm) wide; with many seeds. Can be eaten raw when ripe. Highly perishable. Tree to 40 or 45 ft (12-13.5 m).
Class II: Leaf dissected at apex.
'Temaipo'—round; 3 1/2 in (9 cm) long; seedless. Can be eaten raw when ripe. There is also an oblong form with many seeds.
Class III: Leaf moderately deeply dissected at apex.
'Uto Kuro'—round; 5 in (12.5 cm) long; does not deteriorate quickly.
Class IV: Leaf moderately deeply dissected on upper half.
'Samoa'—('Kasa Balavu') round; 4 to 6 in (10-15 cm) long; seeds sparse to many.
'Uto Yalewa'—oblong; to 8 in (20 cm) long and 6 in (15 cm) wide; seedless.
'Kulu Dina'—oblong; to 16 in (40 cm) long and 13 in (33 cm) wide; seedless. Need not be peeled after cooking. Tree bears all year.
'Sogasoga'—oblong; to 9 in (23 cm) long and 6 1/2 in (16.5 cm) wide; seedless.
'Uto Dina'—oblong; to 6 in (15 cm) long and 3 to 3 1/2 in (7.5-9 cm) wide; seedless; need not be peeled after cooking. Tree 60 to 70 ft (18-21 m) high.
'Buco Ni Viti'—oblong; 11 to 14 in (28-35.5 cm) long, 6 to 7 in (15-18 cm) wide; seedless; one of the best cultivars.
'Tamaikora'—oblong; 7 to 9 in (18-23 cm) long, 5 to 6 1/2 in (12.5-16.5 cm) wide; seeds sparse; pulp eaten raw when ripe. Tree to 75 or 85 ft (23-26 m) high; bears 2 crops per year.
'Kulu Mabomabo'—oval; 6 to 8 in (15-20 cm) long, 4 to 5 1/2 in (10-14 cm) wide; seedless.
Class V: Leaf moderately deeply dissected; shape of leaf base variable.
'Uto Dina'—round; 4 1/2 to 5 in (11.5-12.5 cm) wide; seed less. Highly recommended. Tree is 25-30 ft (7.5-9 m) tall.
'Balekana Ni Samoa'—round; 4 to 5 in (10-12.5 cm) long; seeds sparse. Best of all Samoan varieties. There is an oval form by the same name; seedless; deteriorates very quickly.
'Balekana Ni Vita'—round; 3 1/2 to 4 in (9-10 cm) long; seedless. Does not deteriorate quickly.
'Balekana Dina'—oval; 6 to 8 in (15-20 cm) long, 3 to 5 in (7.5-12.5 cm) wide; seeds sparse. One of the best, especially when boiled.
'Tabukiraro'—round; 8 in (20 cm) long; seedless; skin sometimes eaten after cooking.
'Sici Ni Samoa'—oval; 5 to 6 in (12.5-15 cm) long, 3 to 3 1/2 in (7.5-9 cm) wide; seedless. One of the highly recommended Samoan varieties.
'Uto Me'—oval; 5 to 6 3/4 in (12.5-17 cm) long, 4 1/2 to 5 in (11.5 cm) wide; with many seeds; does not deteriorate quickly.
'Uto Wa'—oval; 6 to 7 1/2 in (15-19 cm) long, 5 to 5 1/2 in (12.5-14 cm) wide. The variety most recommended.
'Kulu Vawiri'—oval; 9 to 12 in (22-30 cm) long, 8 to 9 in (20-22 cm) wide; especially good when boiled.
Class VI: Leaf deeply dissected.
'Kulu Dina'—round; 3 to 4 in (7.5-10 cm) long; seedless. Need not be peeled after boiling. Highly recommended.
'Balekana'—oval; 4 in (10 cm) long, 3 in (7.5 cm) wide; of the best quality. Tree 70 to 80 ft (21-24 m) high.
'Balekana Ni Samoa'—round; 3 in (7.5 cm) long; seeds sparse. Best of all Samoan varieties.
'Balekana Ni Viti'—oblong; 5 to 6 in (12.5-15 cm) long, 3 to 4 in (7.5-10 cm) wide; seedless. The best native-type variety.
'Uto Dina'—('Kasa Leka') round; 4 in (10 cm) long; seedless.
'Uto Matala'—round; 3 to 4 in (7.5-10 cm) long. Especially fine when boiled. Tree bears 3 times a year.
Class VII: Leaf deeply dissected; apex pointed.
'Balekana Ni Samoa'—round; 5 to 5 1/2 in (12.5-14 cm) long; seeds sparse. Best of all Samoan varieties.
'Kulu Dina'—('Kasa Balavu') oval; 6 to 7 in (15-18 cm) long, 4 to 5 in (10-12.5 cm) wide; seedless.
'Uto Dina'—(Large) oval; 8 to 9 in (20-22 cm) long, 4 to 7 in (10-18 cm) wide; seedless. Also, by the same name, a form with only moderately dissected leaves.
'Bokasi'—round; 4 in (10 cm) long, 3 in (7.5 cm) wide.
Class VIII: Leaf deeply dissected, wide spaces between lobes.
'Savisavi Ni Samoa'—oval; 4 to 5 in (10-12.5 cm) long, 3 to 3 1/2 in (7.5-9 cm) wide. Ranks with best Samoan varieties.
'Savisavi Ni Viti'—oblong; 6 to 8 in(16-20 cm) long, 4 to 6 in (10-15 cm) wide; seedless; especially good when boiled.
'Savisavi'—round; 3 to 3 1/2 in (7.5-9 cm) wide; especially good when boiled.
'Balawa Ni Viti'—oval; 6 to 7 in (15-18 cm) long, 3 1/2 to 4 in (9-10 cm) wide; seedless.
'Uto Kasekasei'—round; 4 to 5 in (10-12.5 cm) long; seeds sparse.
'Via Loa'—oblong; 6 to 7 in (15-18 cm) long, 4 to 5 in (10-12.5 cm) wide; seedless; does not deteriorate quickly.
Koroieveibau provides a key to the 8 classes illustrated by leaf and fruit outline sketches.
P.J. Wester, in 1928, published descriptions of 52 breadfruit cultivars of the Pacific Islands. In the book, The Breadfruit of Tahiti; by G.P. Wilder, there are detailed descriptions and close-up, black-and-white photographic illustrations of the foliage and fruit of 30 named varieties, and of the foliage only of one which did not have mature fruit at the time of writing. One 'Aata', an oblong fruit, is described as of poor quality and eaten by humans only when better breadfruits are scarce, but it is important as feed for pigs and horses. The tree bears heavily. Among the best are:
'Aravei'—fruit ellipsoidal; large, 8 to 12 in (10-30 cm) long, 6 to 9 in (15-22 cm) wide; rind yellowish-green with brown spots on the sunny side; rough, with sharp points which are shed on maturity. Pulp is light-yellow, dry or flaky and of delicious flavor after cooking which takes very little time. Core long, slim, with many abortive seeds.
'Havana'—fruit oval-round; the rind yellowish-green, spiny; pulp golden-yellow, moist, pasty, separates into loose flakes when cooked; very sweet with excellent flavor; core oval, large, with a row of abortive seeds. Very perishable; must be used within 2 days; cooks quickly over fire. Fruit borne in 2's and 3's. Popularly claimed to be one of the best breadfruits.
'Maohi'—fruit round; 6 in (15 cm) wide; rind bright yellow-green with patches of red-brown; rough, with spines, and often bears much exuded latex. Pulp cream-colored and smooth when cooked; of very good flavor; slow cooking, needs even heat. Core is large. Fruit is borne in 2's and 3's. Tree a heavy bearer. This is the most common breadfruit of Tahiti.
'Paea'—ellipsoidal; very large, to 11 in (28 cm) long and 9 in (22.8 cm) wide; rind yellowish-green, spiny; core oblong, thick, with a row of brown, abortive seeds; pulp bright-yellow, moist, slightly pasty, separating into flakes when cooked; agreeable but only one of its forms, 'Paea Maaroaro', is really sweet. Formerly, 'Paea' was reserved for chiefs only. Needs one hour to roast on open fire. The tree is tall, especially well formed and elegant.
'Pei'—broad-ellipsoidal; large; rind light-green, relatively smooth; pulp light-yellow and flaky when cooked, aromatic, of sweet, delicious "fruity" flavor; cooks quickly. Ripens earlier than others. When the breadfruit crop is scant, the fruits of this cultivar are stored by burying in the ground until needed, even for a year, then taken up, wrapped in Cordyline leaves and boiled.
'Pucro'—fruit spherical or elongated; large; rind yellow-green with small brown spots, very rough, spiny, thin; pulp light-yellow and smooth, of excellent flavor. Cooks quickly. Highly esteemed, ranked with the very best breadfruits. There are two oblong forms, one with a large, hairy core.
'Rare'—fruit broad-ovoid; to 7 in (17.5 cm) long, rind bright-green, rough, spiny; pulp of deep-cream tone, fine-grained, smooth, flaky when cooked; of very sweet, excellent flavor. Core is small with a great many small abortive seeds. Must be cooked for about one hour. There are 3 forms that are well recognized. Fruits are borne singly on a tall, open, short branched tree.
'Rare Aumee'—fruit round; 6 1/2 in (16.5 cm) across; rind bright-green with red-brown splotches, fairly smooth at the base but rough at the apex; pulp deep-ivory, firm, smooth when cooked; not very sweet but of excellent flavor. Cooks quickly. Highly prized; in scarce supply because the tall, few branched tree bears scantily.
'Rare Autia'—fruit round; 6 in (15 cm) across; rind dull-green with red-brown markings. Pulp light-yellow when cooked and separates into chunks; has excellent flavor. Core is large with small abortive seeds all around. This cultivar is so superior it was restricted to royalty and high chiefs in olden times.
'Tatara'—fruit broad-ellipsoid; verylarge, up to 10 lbs(4.5 kg) in weight; rind has prominent faces with long green spines; pulp light-yellow, smooth when cooked and of pleasant flavor. Core is oblong. This variety is greatly esteemed. The tree is found only in a small coastal valley where there is heavy rainfall. It is of large dimensions and high-branching and it is difficult to harvest the fruits.
'Vai Paere'—fruit is obovoid; 10 to 12 in (25-30 cm) long, 7 to 8 in (17.5-20 cm) wide; rind is yellow-green with red-brown splotches and there is a short raised point at the center of each face; pulp light-yellow, firm, smooth, a little dryish when cooked, with a slightly acid, but excellent flavor. Core is oblong, large, with a few abortive seeds attached. Fruit cooks easily. Tree is very tall, bears fruit in clusters. Grows at sea level in fairly dry locations.
There are at least 50 cultivars on Ponape and about the same number on Truk. In Samoa, a variety known as 'Maopo', with leaves that are almost entire or sometimes very shallowly lobed, is very common and considered one of the best.
'Puou' is another choice and much planted variety since early times. It has deeply cut leaves and nearly round fruits 6 in (15 cm) long. 'Ulu Ea', with leaves even more deeply lobed, has oblong fruits to 6 1/8 in (15.5 cm) long and 5 in (12.5 cm) wide; is a longtime favorite.
In the past three decades there has been an awakening to the possibilities of increasing the food supply of tropical countries by more plantings of selected varieties of seedless breadfruit. In 1958, many appealing varieties (some early, some late in season) were collected around the South Pacific region and transferred to Western Samoa, Tahiti and Fiji for comparative trials. Two years later, plans were made to introduce Polynesian varieties into Micronesia, and propagating material of 36 Micronesian types was distributed to other areas.  [source - retrieved from  http://www.hort.purdue.edu/newcrop/morton/breadfruit.html on  1/02/2013]
To see many pictures of breadfruit, go to  http://www.bijlmakers.com/fruits/breadfruit.htm
How this tree and other plants absorb water from the ground.   Plants have developed an effective system to absorb, translocate, store, and utilize water.  Plants contain a vast network of conduits, which consists of xylem and phloem tissues.  These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf.  Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth.  The xylem is also composed of elongated cells but once the cells are formed, they die.  The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
 
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata.  Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion.  The evaporation creates a negative water vapor pressure.  Water is pulled into the leaf to replace the water that has transpired from the leaf.  This pulling of water, or tension, occurs in the xylem of the leaf.  Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil.  [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
 
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
 
 
Now to know the truth, go to:
 
1) http://religioustruths.forumsland.com/
 
2) http://www.network54.com/Forum/403209/
 
3) http://religioustruths.lefora.com/
 
4) http://religioustruths.boardhost.com/
 
5) http://religious-truths.forums.com/
 
6) http://religioustruthsbyiris.createmybb3.com/
 
7) http://religioustruths.forumotion.com/
 
 
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!