Due South; or, Cuba Past and Present

by Maturin M. Ballou

The mango is nearly as abundant and prolific as the banana, and yet it came originally from the far East. It grows upon a very handsome tree, the leaves being long, lanceolate, polished, and hanging in dense masses of dark-green foliage. In size it is like a full-grown New England apple tree. The mango is about thrice the size of an egg plum, and when ripe is yellow in color, and grows in long pendant bunches. When this fruit is at its best it is very juicy, and may be sucked away like a grape. The negroes are immoderately fond of it, and when permitted to do so are apt to make themselves ill by their greediness.

The cocoa-nut tree grows to the height of fifty feet and more, differing from the royal palm by its drooping nature. At its summit is a waving tuft of dark green, glossy, pinnate leaves, from ten to fifteen feet in length, like mammoth plumes, immediately under which are suspended the nuts in heavy bunches, often weighing three hundred pounds. When the nut has attained nearly its full size, it is said to be in the milk, and it then furnishes a delightful, cooling, and healthful beverage. In taste it is sweetish, and its effect is that of a slight diuretic.

The sapotilla is a noble fruit tree, with feathery, glossy leaves. The blossoms are white and bell-shaped, with an agreeable perfume like an apple-blossom. The fruit is round, about the size of a peach, the skin being rough and dark like a russet apple or a potato, but when fully ripe it is delicious, and melts away in the mouth like a custard.

The pineapple, that king of fruits, though in itself presenting such a fine appearance, is the plainest of all in its humble manner of growth. It is found wild in Cuba, and there are several varieties cultivated, none quite equal, it seemed to us, to those found in Singapore and other equatorial islands. Its style of growth is the same in either hemisphere. It grows singly upon its low stem, reaching to a height of eighteen or twenty inches above the ground. A single fruit-stem pushes up from the earth, blossoms, and in about eighteen months from the planting it matures a single apple, weighing three or four pounds and upwards; and what a royal fruit it is! A field well covered with the yellow, ripening apples is a very beautiful sight. Though the plant produces but one apple at a time, it will continue to yield an annual crop for three or four years, if cultivated. It is raised from slips, planted much as our farmers set out young cabbages or lettuce.

The custard-apple grows wild, but is also cultivated and thereby much improved. Its color externally is green, and it has a tough skin, is of a subacid flavor, and as full of little flat black seeds as a shad is of bones. It is much used in Cuba for flavoring purposes, and is soft and juicy, each specimen weighing from a pound to a pound and a half. The star-apple is so called because when cut through transversely its centre presents the figure of a star. Even when quite ripe the interior is green in color. Its flavor is exquisite, like strawberries and cream, and it is eaten with a spoon, the outside skin forming as it were a shell or cup.

The guava tree is small and resembles our young cherry trees. The fruit is about the size of the lime, which it much resembles. It is made little use of in its natural condition, but is in universal demand as a preserve; the jelly made from it is famous all over the world. When it is freshly cut, one will scent a whole room for hours with its distinctive flavor.

The pomegranate, a general favorite in the torrid zone, flourishes in Cuba, but is seen in much greater perfection in Africa. It is doubtful if it is indigenous here, though it is now found in such abundance, and as much depended upon for a food supply as apples are with us. Doubtless the reader has seen the bush in bearing in our hothouses, the fruit when cut being full of red seeds glistening like rubies.

The tamarind is a universal and thrifty tree in the island, lofty and umbrageous, a quick grower and yet long-lived. The fruit is contained in a pod,—like a full, ripe pea-pod,—covering mahogany-colored seeds. The pulp when ripe and fresh is as soft as marmalade, and quite palatable; its flavor is sugared acid. Steeped in water it forms a delightful and cooling beverage, much used as a drink in the tropics.

The orange, lime, lemon, and citron are too well known to require detailed description. The wild or bitter orange is much used for hedges: its deep green glossy foliage and its fragrant blossoms and its golden fruit make such hedges strikingly effective. The rind of the bitter orange is used to make a sweetmeat with which we are all familiar.

More than once the Moorish garden of the Alcazar, at Seville, and the garden of Hesperides, at Cannes, were recalled in hours of delightful wanderings among the orange groves of Cuba. Yet these latter are neglected, or at least not generously cultivated, no such care being given to them as is bestowed upon the orange orchards of Florida; but the glowing sun and ardent breath of the tropics ask little aid from the hand of man in perfecting their products. The fruits and flowers of the American Archipelago—"air-woven children of light"—are not only lavishly prolific, but perfect of their kind. No wonder that scientists and botanists become poetical in their descriptions of these regions.