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Pitombia fruit


Introduction of Pitombia fruit


            Scientific name - Talisia esculenta


Pitombia luschnathiana reigns from the family Myrtaceae, belongs to flowering plant category originates from states of Bahia, Brazil. Pitombia cultivated majorly for its consumable fruit. The skin is smooth and thin containing a golden-yellow colored pulp with a soft and juicy property added on to it. The aroma is rich, partially acidic in nature. The fruit utilized for preparing jellies, also used as a preservative and in carbonated drinks too. The fruit looks widely ovoid with a length of 1 inch and the top is covered by 4 or 5 sepals green in color with half inch length. The skinís thinner part is of bright orange yellow color with a soft, melting, juicy pulp have a sweet to partially acidic taste. Fruits have a number of 1 to many seeds which are found on one half of the seed cover. The fruits have circular, ellipsoid shape with a diameter of 1.5-4 cm. The outer skin is found to be thin, tender and brown in color with a pulp of golden-yellow color, a look alike of apricot in their properties having a soft, melting, juicy, aromatic and mildly acidic, somewhat resinous in their taste. The flavor is best explained to be the mixture of apricot and lemon.

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Nutritional Value of Pitombia fruit


Nutritional composition per 100 g pitomba fruit

Carbohydrate 8.8 g
Fat 0.1 g
Protein 0.4 g
Calcium 15 mg
Phosphorous 9 mg
Iron 0.8 mg
Vitamin B1 0.04 mg
Vitamin B2 0.04 mg
Niacin 0.5 mg
Vitamin C 33 mg


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Uses of Pitombia fruit


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The wood is of light yellowish brown color which does not have much differences when compared to that of sapwood, it has a medium texture with interlocked grains, and the external appearance is firm and no special smell or taste. Their wood is hard in nature and very heavier too, becomes strong and resistant if dried for long, they are unaffected by the attacks of insects but easily tends to rot. It helps in construction work mainly in internals works like ceilings, floor boards, door frames, boxes, carpentry and many more.

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Health Benefits of Pitombia fruit


Their roots possess antidote properties so its decoction are given orally and applied externally too, they are used to give treatment for animals that get poisoned. The fruit when combined with the annatto fruit (Bixa orellana) and a peel of the assai fruit (Euterpe spp.) is used to treat disease such as Jaundice.


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Cultivation


The plant is cultivated on hot, wet and also tropical lowlands, but it prefers sunny areas with a deep and rich fertile soil. At its young age it grows up to the height of 2.5 meters at the age of 2, if it is a quickly growing plant.

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Propagation-and-Culture


The propagation process takes place through the seeds directly, but only when itís fresh, the germination process takes a period of 30 days. They withstand warm, humid climatic conditions so they are prone to be grown in the entire stretch of Amazon in places like Brazil, Colombia, Peru, Paraguay and also in Bolivia. A fully grown tree can yield a production of 100 pounds (45 kg) in a year. The yield is produced generally in the months from December to February in the regions of Amazon; on the other hand in Hawaii the production is from May to July.

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