Rose apple (Syzygium jambos)

Syzygium jambos is a small tree or large shrub bearing delicious yellow fruits with the flavor of rosewater.
The yellow blooms are borne in clusters at the ends of the previous season's growth. In subtropical locations flowering usually occurs in spring. The flowers consist of numerous stamens and one stigma, and the trees are quite showy when in bloom.

The clusters of yellow fruits ripen 3 months after flowering. Individual fruits are about an inch in diameter. When fully ripe they will drop from the tree, but they can be picked once they have turned from green to solid yellow.

The fruits are hollow and usually contain 1 or 2 seeds. The flesh is slightly crunchy and somewhat dry, but with an amazing aroma and flavor reminiscent of rosewater. They are usually eaten fresh, but can also be made into jams, jellies, or syrup.

The seeds are dark brown, and have a rough, almost sandpaper texture.They are poly-embryonic and may produce 1 to 3 seedlings from each seed.

Syzygium jambos grows to about 20-30 feet tall, often with multiple trunks. Some specimens get much larger. Leaves are opposite, lanceolate, and about 8 inches long by 2 inches wide.

New growth is a coppery-red color, gradually turning dark green as the leaves harden off.

The bark on the trunk is gray and slightly furrowed.

This species is believed to be native to Southeast Asia, but is grown in tropical and subtropical climates around the world. It is recommended for USDA Zones 9b-11.

Propagation is generally by seed, but air-layers are also possible. Cuttings have a low success rate.

Syzygium jambos is commonly known as Rose Apple.

Tindora (Coccinia grandis)

Coccinia grandis is a perennial cucurbit commonly known as tindora or ivy gourd. The striped fruits are about 2 inches long and are edible raw or cooked. When approaching maturity, they start turning red from the inside out, and from the distal end of the fruit to the stem.

They are edible while still green and have a crunchy texture. As they turn red, the fruit becomes sweeter and very soft.

They make a very attractive addition to a vegetable tray. Young leaves and stems are also edible after cooking.

Even the thick roots are edible after cooking, and have a delicious flavor.

Tindora is a climbing vine which attaches itself by tendrils. The leaves are palmate and about 3 to 4 inches across. Vines can grow up to 9 feet in length, branching at any point along the stem, and rooting if they touch the ground.

Flowers are white, open for a single day, and are about the same size as the leaves. Flowering and fruiting can occur nearly year-round in frost-free climates, but it is most productive during the warm months when the plant is in active growth. Male and female flowers occur on separate plants. The time from flower to harvest is about 2-3 weeks.

Coccinia grandis is native to tropical Asia and Africa, and is recommended for USDA Zones 8-11 (perennial in the coldest zones and evergreen in frost-free areas). It will grow in nearly any soil type, and needs full sun to be most productive.

Unharvested fruits drop seeds, and over time the offspring can become invasive. It has naturalized in tropical regions around the world, and is listed as a noxious weed in Hawaii and Western Australia.

There is a sterile cultivar that is preferred for home gardeners, and this is the variety that I grow. It produces parthenocarpic fruit, so no male plant is required. The seeds you see in the photo of the cut fruit above never develop fully, and are not viable.

According to WebMD, research suggests tindora might improve blood sugar control in patients with type 2 diabetes. Studies have also shown Coccinia grandis has anti-cholesterol, anti-inflammatory, anti-ulcer and anti-oxidant properties.

The dormant bare-root crowns are available for purchase during the winter months. The potted plants are available at my local markets year-round.
Buy tindora crowns here!

Yacon (Smallanthus sonchifolius)

Yacon (Smallanthus sonchifolius) is a perennial root crop that tastes like a fruit. People in the Andes region of South America have cultivated and enjoyed it for more than a thousand years. Only now are scientists discovering its many health benefits, and commercially-produced yacon syrup is becoming widely available.

It grows multiple stems 6 feet or more in length from a densely-clustered rhizome. When they get too tall they tend to lean over and curve upright again. Stems touching the soil are able to root and start a new growing point, and new shoots may sprout from the rhizome.

The large fuzzy leaves grow opposite on the stem and can reach more than a foot in length. They have a distinctive winged petiole.

Yacon leaves may be used to wrap food when cooking, or dried and made into a tea. The leaves and stems are cooked like a vegetable, but I find they have a somewhat unpleasant resinous tang.

Yacon is in the Asteraceae family and in late summer small sunflower-like blooms appear on the tops of the stems.

It is during this time that yacon starts to grow its storage roots -- the most prized part of the plant. As the autumn days get shorter and cooler, the foliage starts to decline and the roots increase in size. The rhizomes also multiply rapidly during this time and start to push up out of the soil.

In frost-free regions, dormancy may be induced by the onset of the dry season.

I allow the plant to go completely dormant and then carefully dig around the clump and lift it up. Several of the thick storage roots will be radiating out from the clump of rhizomes. These are easily snapped off for eating, and the rhizomes can be set back in the ground or divided and replanted in multiple locations. Roots average around half a pound each, but reportedly can weigh up to 5 pounds.

The first year I grew this crop, I started with about a dozen rhizome pieces smaller than my thumb. From that, I harvested about 7 pounds of edible root. I expect I will get a much larger harvest the second year when starting with much larger rhizomes.

Yacon root is sweet, juicy and crunchy with a pleasant apple/pear/watermelon flavor and texture. When first dug, the skin is very thin and pale. As the roots are exposed to the air over a few hours or days, the skin becomes much darker.

The thin skin is generally scraped off before eating, but I find that to be an unnecessary step for freshly dug roots because the pale skin doesn't seem to affect the flavor in any way. The darker skin of cured or dried roots may impart a resinous flavor. Yacon root may also be steamed or baked, but I prefer them raw. The rhizomes are also edible, and have the same flavor as the root.

The sugar level in the root increases over time while in storage, but since I let the plants go completely dormant before digging, I can't detect any difference in sweetness between fresh-dug and cured roots. In climates with a shorter growing season, where the crop is dug at first frost, I would imagine there is a more pronounced difference in taste.

Yacon is native to the Andes mountains of South America and is cultivated from sea level up to 9000 feet. It is recommended for USDA Zones 7-11. It will grow in full sun or part shade, and produces best with a steady supply of moisture. The plants rarely set viable seed, but are easily propagated by division of the rhizome or by stem cuttings.

I like to eat yacon simply for the flavor and texture, but its sudden popularity is no doubt due to its medical benefits:
Weight loss and blood sugar: A study published in 2009 in "Clinical Nutrition" concluded that "Yacon syrup is a good source of fructooligosaccharides and its long-term consumption produced beneficial health effects on obese pre-menopausal women with insulin resistance. Daily intake of yacon syrup produced a significant decrease in body weight, waist circumference and body mass index."

Cancer prevention:  "Food and Chemical Toxicology" published a study in 2012 finding that "yacon
and yacon plus Lactobacillus casei intake may reduce the development of chemically-induced colon cancer." Other studies have found similar results on other types of cancer cells.

Prebiotic:  The "Journal of Agricultural and Food Chemistry" published a study in 2003 proposing "yacon fructooligosaccharides as a potential novel source of prebiotics."

Antioxidant:  In 1999, the  "Journal of Agricultural and Food Chemistry" published a study identifying two major antioxidants in yacon root.

These are just a few of the many studies confirming a wide variety of healthful benefits from eating yacon. What benefits have you experienced from yacon?

Sweet lemon (Citrus limetta)

Sweet lemon (Citrus limetta) is an acid-free or low-acid variety of citrus. The same species is also sometimes known as sweet lime.

On the outside they are a typical lemon-yellow color. The flesh inside is pale yellow-green to nearly colorless.

They taste like a very mild lemon, without the acid bite.They are popular in Asia and the Middle-East, but somewhat difficult to find in the U.S. If you see them in a local market, buy some and try them.

Sweet lemon sections can be eaten whole, like an orange. They can also be juiced and drank plain or diluted with ice water for a refreshing beverage.
Sweet lemon trees grow similar in size and shape to other lemons, reaching about 12 feet tall and wide.

Like other citrus, the trunks and branches have long thorns.

Flowering occurs in the early spring with typical, highly fragrant citrus blossoms.

The fruit grows to about 3 inches in diameter and starts to ripen in late fall. The harvest continues throughout the winter. They are very prolific, but mature fruits hold well on the tree for several months so you only need to pick them as you need them.

Citrus limetta is native to Southeast Asia, and will grow in just about any region where other citrus trees are grown. This is approximately USDA Zones 9-11.

Syzygium smithii (Lilly Pilly)

Syzygium smithii, also known as lilly pilly, is a multi-purpose tree with attractive foliage, showy flowers and edible fruit. New leafy growth is copper-colored...

and matures to lush, dark green.

The tree has a strongly upright growth habit, but can be maintained as a hedge if regularly pruned.

The trunk has reddish-tan, finely-grained bark. The reddish tint intensifies after a rain.

Flowering occurs in late spring to early summer. Blooms are pale, cream-colored puffballs that appear in clusters at the tips of the branches. Individual flowers are about 2-3 inches across.

The pink fruits ripen in mid to late summer. They are crunchy and watery, without much flavor, and slightly astringent. They can be made into jelly. Each marble-sized fruit contains a single large seed.

Syzygium smithii is native to Australia, where a wide variety of birds and mammals feed on the fruit. The tree reportedly can reach 60 feet or more with age and the mature wood is used for flooring, framing and wood-turning. Ornamental plantings can be pruned to shape and size. It grows in sun or shade, but best fruit production will be in sunnier locations.
Most references list this plant for USDA Zones 9-ll, with some claiming it does fine in 8B.
There are several cultivated varieties selected for plant size or leaf color.

Carissa macrocarpa (natal plum)

Carissa macrocarpa (syn. C. grandiflora) is a very attractive shrub that bears edible fruits. It is sometimes called natal plum, but it is not a plum, belonging instead to the Apocynaceae family.
Very fragrant white blooms appear near the stem tips whenever the plant is in growth. The fragrance doesn't carry far, so it's best enjoyed up close. Individual flower are five-petaled and about 2 inches across. Pollinated flowers are followed by 1-3 inch long reddish fruits.

When the fruit turns dark red, starts to soften, and gives slightly under gentle pressure, it's time to pluck it off and pop it in your mouth. Even fully ripe fruits have a slightly milky sap, but it is undetectable when eaten whole.

Each fruit contains a few small brown seeds that are soft enough to chew or swallow. The chewed seeds do detract somewhat from the cranberry/raspberry/strawberry flavor, so I usually swallow them whole or spit them out.
The plant can be relatively slow growing, but eventually reaches 8 feet. Branching often takes on a layered look, and the stems have a cluster of sharp spines at each leaf node.

The 2-inch diameter rounded, leathery leaves are very dark green and have a glossy sheen.

The entire plant exudes a milky sap when injured. Some low-growing and thornless cultivars exist that are used commercially as groundcovers.
Carissa macrocarpa is native to South Africa and will grow in sun or shade. It is drought-tolerant and resistant to salt spray, making it popular on oceanfront properties. It is recommended for USDA Zones 9B-11.

Chayote (Sechium edule)

Chayote (Sechium edule) is a perennial squash that will produce well for several years. The vines grow rapidly and can extend more than 50 feet from the base of the plant. This requires a strong support. A sturdy fence or horizontal trellis is ideal, as it keeps the fruit within reach and easy to pick. Other alternatives would be to plant on a vertical trellis or small tree. The vine attaches itself and climbs by means of tendrils that curl around whatever support is available.

Chayote will grow across the ground like other squash, but they take up a tremendous amount of space in the garden and you'll have to pick through the vines to find the mature fruits. Leaves are similar to most other cucurbits and grow to about 8 inches in diameter.

Chayote are native to a wide swath of Central America and have been cultivated there since pre-Columbian times. A long growing season is required, as the formation of flower buds isn't initiated until the days shorten in fall. It takes about another month for the flowers to develop and open, then an additional month for the fruit to grow and mature. It is recommended for USDA Zone 8 or higher.

Flowers grow on a stalk emerging from the leaf axils. They produce a lot of nectar and chayote is said to be one of the best honey plants. Hummingbirds are also attracted to the blossoms.

Female flowers are at the base of the stalk, one per stalk. The male flowers open in sequence on the elongating stalk. In frost-free areas, crops may be harvested nearly continuously for about 6 months, and older plants may yield several hundred fruits per year. I've harvested as many as 45 squash in a single day from one plant.
Individual fruits typically reach about 6 inches in diameter, but they are usually harvested at a smaller size for commercial production. Multiple varieties exist, some with deeply furrowed or very spiny skin. The base of the fruit is distinctively grooved or puckered.

The chayote squash is prepared by peeling and then boiling, steaming or baking. It's also possible to cook it first and then remove the skin, as is done with most winter squash. It may also be eaten raw or used like cucumber in salads. The skin of fruits picked before they reach full size is tender and edible like that of summer squash. As the fruit ages the skin becomes more tough and fibrous. Young raw fruits have a slightly sweeter taste than older ones.

The sap from the raw cut fruit can cause skin irritation or numbness in some individuals. This may vary from plant to plant. I have experienced some temporary reduced sensitivity in my fingertips after peeling a large quantity of raw fruit, but I find it less bothersome than wearing gloves.

The squash remains firm after cooking and has a mild, slightly buttery flavor. There is a large single seed at the center of each fruit that has a delectable nutty taste. The raw seed tastes something like raw English peas.

The tendrils and young shoots are edible when steamed, and unlike many "edible" shoots or vines, these have a pleasant taste.

The large tuberous roots can also be dug up and eaten as a vegetable after cooking. The tuberous portion of the plant is known as ichintal. Older roots can supposedly weigh up to 20 pounds. It may be possible to dig up a root and carefully remove it without affecting the health of the plant, but I think it would be difficult. I dug around the base of a 2-year old plant and exposed the top of the storage root. The ichintal is the large, fat root growing straight down directly from the base of the plant and you can see the lateral roots spreading out to the side.

I think it would be very difficult to dig the ichintal without seriously damaging the plant, so I'm leaving it alone for now. If we get a hard freeze some year and the plant dies back, I'll try and dig the root then.

The rest of the root system spreads out over a 12-foot diameter area, so give it plenty of room and only plant shallow-rooted plants within the root zone. A full sun location is best for fruit production. In regions where the top inch or so of soil freezes in the winter, a thick mulch applied in fall will protect the crown of the plant until growth resumes in the spring.

Excess harvest can be stored by wrapping the squash in newspaper and keeping it in a cool location. It can also be frozen for use during the off-season. The squash is a very good source of dietary fiber, vitamin C, vitamin K, folate, zinc, copper and manganese, and it is also a good source of niacin, vitamin B6, pantothenic acid, magnesium and potassium. The green shoots are even more nutritious.

In some regions, the strong dried stems are woven into baskets and hats.

Chayote is propagated by planting the entire fruit, buried about halfway into the soil. New shoots and roots will quickly sprout from the base of the squash and start a new vine that will produce the following fall.