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FRUIT TREES FOUND IN THE PHILIPPINES
1.Mango(Mangifera indica)-A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. M. indica has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the "Southeast Asian type". Other species in the genus Mangifera also produce edible fruits that are also called "mangoes", the majority of which are found in the Malesian ecoregion.

Worldwide, there are several hundred cultivars of mango. Depending on the cultivar, mango fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, green, or orange. Mango is the national fruit of India, Pakistan and the Philippines, while the mango tree is the national tree of Bangladesh.

2.Durian(Durio zibethinus)-The durian (/ˈdʊəriən/, /ˈdjʊəriən/) is the edible fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus, native to Borneo and Sumatra, is the only species available in the international market. It has over 300 named varieties in Thailand and 100 in Malaysia, as of 1987[citation needed]. Other species are sold in their local regions. Durians are commonly associated with Southeast Asian cuisine, especially in Indonesia, Malaysia, Singapore, Thailand, Cambodia, Philippines and Vietnam.

Named in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

An acquired taste, some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering and unpleasant. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, led certain hotels and public transportation services in Southeast Asia to ban the fruit. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in Southeast Asian cuisines. The seeds can also be eaten when cooked.

3.Coconnut tree-The coconut tree (Cocos nucifera) is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics.The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. Dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. Sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. The hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration.

The coconut has cultural and religious significance in certain societies, particularly in the Western Pacific Austronesian cultures where it features in their mythologies, songs, and oral traditions. It also had ceremonial importance in pre-colonial animistic religions. It has also acquired religious significance in South Asian cultures, where it is used in Hindu rituals. It forms the basis of wedding and worship rituals in Hinduism. It also plays a central role in the Coconut Religion of Vietnam. The falling of their mature fruit has led to preoccupation with death by coconut.

Coconuts were first domesticated by the Austronesian peoples in Island Southeast Asia and were spread during the Neolithic via their seaborne migrations as far east as the Pacific Islands, and as far west as Madagascar and the Comoros. They played a critical role in the long sea voyages of Austronesians by providing a portable source of food and water, as well as providing building materials for Austronesian outrigger boats. Coconuts were also later spread in historic times along the coasts of the Indian and Atlantic Oceans by South Asian, Arab, and European sailors. Based on these separate introductions, coconut populations can still be divided into Pacific coconuts and Indo-Atlantic coconuts, respectively. Coconuts were introduced by Europeans to the Americas only during the colonial era in the Columbian exchange, but there is evidence of a possible pre-Columbian introduction of Pacific coconuts to Panama by Austronesian sailors. The evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in Asia, South America, or on Pacific islands. Trees grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. Plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. Many insect pests and diseases affect the species and are a nuisance for commercial production. About 75% of the world's supply of coconuts is produced by Indonesia, the Philippines, and India. The coconut tree is the official state tree of Kerala, India.

4.Banana-A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name for this hybrid, Musa sapientum, is no longer used.

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. The world's largest producers of bananas in 2017 were India and China, which together accounted for approximately 38% of total production.

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the binary distinction is not as useful and is not made in local languages.

The term "banana" is also used as the common name for the plants that produce the fruit. This can extend to other members of the genus Musa, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. It can also refer to members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are in the banana family, Musaceae.

5.Sugar apple(Atis)-The sugar-apple or sweet-sop is the edible fruit of Annona squamosa, the most widely grown species of Annona and a native of tropical climate in the Americas and West Indies. Spanish traders aboard the Manila galleons docking in the Philippines brought it to Asia. The fruit is spherical-conical, 5–10 centimetres (2–4 inches) in diameter and 6–10 cm (2

+1⁄4–4 in) long, and weighing 100–240 grams (3.5–8.5 ounces), with a thick rind composed of knobby segments. The color is typically pale green through blue-green, with a deep pink blush in certain varieties, and typically has a bloom. It is unique among Annona fruits in being segmented; the segments tend to separate when ripe, exposing the interior.

The flesh is fragrant and sweet, creamy white through light yellow, and resembles and tastes like custard. It is found adhering to 13-to-16-millimetre-long (1⁄2 to 5⁄8 in) seeds forming individual segments arranged in a single layer around a conical core. It is soft, slightly grainy, and slippery. The hard, shiny seeds may number 20–40 or more per fruit and have a brown to black coat, although varieties exist that are almost seedless. The seeds can be ground for use as an insecticide.

There are also new varieties being developed in Taiwan and Hong Kong. The atemoya or "pineapple sugar-apple", a hybrid between the sugar-apple and the cherimoya, is popular in Taiwan, although it was first developed in the United States in 1908. The fruit is similar in sweetness to the sugar-apple but has a very different taste. As its name suggests, it tastes like pineapple.