—This is a tropical fruit which is very extensively grown in Cuba, and derives its local name from a very slight outward resemblance to the mammee (Mammea americana). These two fruits, however, have no botanical or other relation to each other, nor do they have any internal resemblance. The mamey colorado is chocolate brown in color, oval or round in shape, and its average weight is about 1.5 pounds. The skin is thick and coarse. The pulp has a yellowish color, varying to a deep scarlet, and is slightly fibrous and firm, but mealy and rather dry. It has a sweetish taste with very little acid flavor. It is eaten chiefly in the fresh state and is also stewed with sugar. The fruit usually contains but one seed, though as many as four are sometimes found. The seeds are imbedded in a soft core and are irregularly oval. The natural season is from December to August. These fruits are very largely used for making preserves.
The composition of the mamey colorado is as follows:
Composition of Edible Portion
—86.10 percent.—
| Solids, | 34.01 | percent |
| Total ash, | .80 | „ |
| Acid, | .10 | „ |
| Total sugar, | 22.05 | „ |
The analysis shows that the mamey colorado is a fruit which in its edible properties and nutritive value very closely resembles the banana.
Mamey de Santo Domingo (Mammea americana).
—This is a fruit extensively used in Cuba and other tropical countries. It is of a light brown color, from three to ten inches in diameter, and weighs sometimes as much as 11⁄2 pounds. The skin is thick and fibrous, the outer surface being tough and covered with small brown spots. The pulp is dark yellow in color, firm, and very juicy. It has a sweet characteristic flavor and a pleasant aromatic odor. The seeds sometimes measure three inches in diameter and cling tenaciously to the pulp. It is very commonly eaten raw and is highly esteemed for preserving purposes.
The composition of the mamey de Santo Domingo is shown in the following table: