Desert Rose, Impala Lily, Adenium hybrids
Exotic species of Adenium: Adenium swazicum, Adenium somalense, Adenium arabicum, Adenium boehmianum, Adenium multiflorum, Adenium crispum, Adenium obesum. Adeniums have many spectacular hybrids. The basic culture is very similar to orchids. A small pot with excellent drainage is a must. Adeniums do not like both over-watering or drying-out. There is a little secret of how to create a weird shape of the base: lift the plant a bit every time you re-pot the plant, so that the upper part of roots will be a little exposed. The plant will form more roots that will go down. To make your plant develop a large swollen base/trunk, you’ll need a good quality fertilizer. Fetilizer requirement for swelling up trunks is also used to increase flowering. It shouldnt be too hight in nitrogen, the middle number should be the highest. Never apply fertilizer directly on roots and do not liquid feed when a plant is thirsty: always water first slightly to avoid root burn and leaf drop. Do not wet leaves. Adeniums need lots of light for heavy flowering. Most hybrids and species start blooming in the spring when the conditions are warm and days get longer, and continue blooming through the fall and winter in warmer climates. Adeniums like a neutral to hard water. Acidic water tends to sour the soil too fast and may cause root rot. Water plants preferably in the early morning, and allow them to drink up throughout the day. Watering can be done daily to every few days. Never allow your plants to sit in a saucer of water, but don’t let them to dry out too often – this causes adeniums to go into early dormancy.
Bael, Bengal Quince, Indian Bael, Wood Apple, Matoom
This plant is a medium sized tree that grows up to 40ft.This plant is known to posses some medicinal properties. All parts of this tree including, the roots, leaves, trunk, fruits, and seeds, are used for curing one human ailment, or another. The fruits are usually eaten by people.They taste like marmalade, and smell like roses. They are also used in the preparation of many medicines in villages. These protein-rich fruits are also used in making some very good drinks. They can also make a wonderful jam. The plant easily withstands long periods of drought, which are needed for better fruit yields. It grows in most soil and climate types, and requires little care when established.
Cashew Nut, Cashew Apple, Caju
The actual fruit is the nut, the apple is a swollen stem. Cashew apple is eaten fresh or stewed. Has a sweet-astringent taste. Nut itself is caustic until roasted. Must be roasted outdoors because fumes are irritating. Very fast growing under favorable conditions, it may fruit in container, within 2 years from seed. Tolerates very poor soil and drought, as well as salty wind. Very cold sensitive.
Origin: Brazil and Paraguay
King of fruits! One of the most delicious fruits in the world, especially when picked and eaten fresh. Short, stiff herbaceous plant close related to bromeliads. Leaves long, thin, in rosettes, with spiny tips and usually prickly edges. Violet or reddish flower on a dense head especially from Jan. to March in Florida. Compound fruit, fleshy, usually yellow to orange when ripe. Rough outer skin. Plants are damaged at 32 F, killed at about 25 F without protection. Heavy mulching reduces weeds, staking may be necessary. Eaten fresh in pies, preserves, wine, etc. Season: Heaviest fruiting in Summer (May to September). Some staggered throughout the year.
Popular varieties: Royal Hawaiian, Victoria Gourmet, Hawaiian Gold, Sugar Loaf, Miniature dwarf. Some ornamental varieties, including Variegated pineapple “Ivory Coast” are very valuable landscape plants that require very little care and create exotic tropical look. Pineapples can be grown and harvested in pots. Be careful with watering, keep in mind that like any bromeliad, Pineapple needs very little water and needs the soil to get dry between waterings. Use only acidic soil.
Cherimoya, Chirimoya, Custard Apple
Origin: Peru, Ecuador, and Colombia
Commercially grown in Australia, South America, Asia, Spain, Italy, and California. The cherimoya is often considered one of the best-tasting fruits in the world. Its rich and creamy pulp with a sweet fruity flavor, makes an excellent dessert fruit. Almost exclusively eaten fresh, out of hand. The pulp does not store well and the fruit is only available fresh. Seeds are toxic and when crushed can be used as an insecticide. This plant is subtropical and when full-grown can survive to 25F. Young trees are susceptible to frost. Cherimoya prefers a summer temperature of 65-80F, and a winter temperature of 41-65F. Trees are fast-growing, producing fruit from seed in 3-4 years. Flowers are formed in small groups along the branches. A single flower first opens as female, which lasts for 36 hours, followed by a male stage, lasting for another 36 hours. Flowers are almost never pollinated by their own pollen, and without proper pollinators which do not exist outside its native range, cherimoya must be hand pollinated. Tree blooms from late winter to early summer, followed by fruit which ripen from October to May. Fruits are large, from 4-8″ long, and sometimes weighing over 5 pounds. Harvest fruits when skin turns slightly yellow or pale green, or when skin gives a little to touch.