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Introduction of Mamoncillo Fruit

            Scientific name - Melicoccus bijugatus

Melicoccus bijugatus is a fruit bearing tree which has its roots in the soapberry family. This fruit-bearing tree can reach upto 25m in height and are typically dioecious plants. On the other hand, polygamous trees crop up from time to time. Inhabitant to tropics including South and Central America, Puerto Rico, Dominican Republic, Haiti and other parts of the Caribbean, They are typically dioecious plants however polygamous trees occur from time to time. With an assortment of local names such as Spanish lime, genip, guinep, genipe, ginepa, canepa, mamon, quenepa, chenet, mamon, mamoncillo or limoncillo, they come with alternate, compound leaves and have elliptic leaflets which are 5-12.5 cm long and 2.5-5 cm (1-2 in.) wide. Some trees are partly polygamous.

About Fruit

With differing flavor of sweet to sour, in the southern parts of Mexico, people consume this fruit with salt, lime and chili powder. The sweet varieties are had without any condiments. The skin of the fruit is quite smooth, leathery but brittle, while the kernel is crunchy, starchy and astringent. Succulent to some extent, the pulp is orange or yellowish in color and they are flavorful. When the fruit is unripe, acidity predominates, at its stage of ripeness, the pulp is pleasant. More often than not gripping grimly to the seed, they are very little and fibrous, but the gleaming pulp of the fruit is translucent, gelatinous and juicy; they are yellowish or salmon -colored. The leaves surrounding the stem of the fruit are briefly deciduous. Some fruits contain a single, large hard-shelled seed, while some have two hemispherical seeds. It is commercially grown for its ovoid, green fruit, which grow in bunches.

Nutritional Value of Mamoncillo Fruit

Nutritions	value
Calories	58.11-73
Moisture	68.8-82.5 g
Protein	0.50-1.0 g
Fat	0.08-0.2 g
Carbohydrates	13.5-19.2 g
Fiber	0.07-2.60 g
Ash	0.34-0.74g
Calcium	3.4-15 mg
Phosphorus	9.8-23.9 mg
Iron	0.47-1.19 mg
Carotene	0.02-0.44 mg (70 I.U.)
Thiamine	0.03-0.21 mg
Riboflavin	0.01-0.20 mg
Niacin	0.15-0.90 mg
Ascorbic Acid	0.8-10 mg
Tannin	1.88 g
Amino Acids
Tryptophan	14 mg
Methionine	0
Lysine	17 mg

Health Benefits of Mamoncillo Fruit

Loaded with much of the nutrients, every part of the fruit is used to treat some type of ailment. The astringent seed kernels are roasted, mixed with honey and given to people who suffer continuous diarrhea. Its leaf decoction is given as a clyster for intestinal illness. Lowering cholesterol and preventing constipation, they also help in prevention of urinary stones. The amino acids hypoglycin A and B present in the fruit are liver toxins that cause low blood sugar, vomiting and fatalities. Chemical compounds present in the mamoncillo fruit is said to treat several other diseases as well.

Food Uses

Fruits with non-adherent pulp, the latter may be frayed from the seed which helps in making pie-filling, jelly, marmalade and jam. Considering the portion of material used, this is quite time-consuming. Commonly, the peeled fruits are boiled and used for cold drinks. The seed takes most of the volume, however after a slight roast, the seed can be consumed; in fact they are eaten as a substitute for cassava and are canned commercially in Colombia. As a matter of fact, when the nut is cooked, they are said to exude a great taste.

Cultivation

Best grown in warmer climate.

The leaves of the tree cannot withstand higher freezing point.

It is commonly planted roadsides as an ornamental tree.

Propagation

Usually grown from seeds, superior types of mamoncillo should be vegetatively reproduced. With an adequate root development, air-layering of comparatively large branches, at least 2 in (5 cm) in diameter, is flourishing during the months of summer for duration of 5 to 6 weeks.

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