The Zapote, Nispero or Sapodilla, as it is variously termed, is a beautiful ornamental tree of the forest, indigenous to tropical America and the West Indies. The tree, with its trim shapely trunk and branches, its crisp, dark green foliage that never fails, adds greatly to the beauty of parks and lawns. The wood is hard, reddish and very durable. From the trunk exudes chicle gum, used in the United States for making chewing-gum. In England, since it is more plastic than caoutchouc, and more elastic than gutta-percha, it is employed as an adulterant to these products. The fruit in size and color resembles somewhat a small russet apple. It has a delightfully sweet juicy pulp, not unlike a persimmon touched with frost. The small glossy seeds are easily removed, and the fruit is very refreshing when left on ice, or in the early morning hours. Only with extreme care in packing could zapotes, like many other fruits of Cuba, stand shipment to foreign countries.
The Tamarind is a tall, beautiful tree frequently 70 to 80 feet in height, with a soft, delicate, locust-like foliage, and purplish or orange veined flowers in terminal clusters. The Tamarind probably originated in Abyssinia or some other part of eastern tropical Africa, but at the present time it is scattered throughout the entire tropical world, and is very common in Cuba. There is perhaps no tree known whose fruit furnishes a more refreshing fruit than the Tamarind. It is said to have been brought to Cuba from Southern Europe more than a century ago, whence it has since been scattered throughout the forest, through the medium of birds. From its branches, after the flowers have disappeared, hang clusters of brown colored, bean-like brittle pods. These when ripe are filled with a sweet yet pleasantly acid pulp, which when mixed with water makes a refreshing, slightly laxative and healthful drink.
The Mamey Colorado is another giant tree of the forest, belonging to the Sapodilla family and indigenous to tropical America. Its fruit is oval in form, some six or eight inches in length, covered with a tough brown skin, and filled with a rich peculiar dark red pulp, inclosing a long, smooth, coffee-colored seed, that is easily separated from the edible part of the fruit. In consistency and flavor, it suggests slightly a well-made pumpkin pie. Those unaccustomed to the fruit would probably find it unpleasantly rich. The yellow or Mamey de Santo Domingo is a true Mamey, entirely different from the Mamey Colorado. The tree is large, tall and quite common in the forests of the Island. Its fruit is round, russet yellow in color and equivalent to a large grapefruit. It is used only as a preserve, and in that capacity serves a useful purpose.
The Guava, or Guayaba, as it is known in Spanish countries, springs up unwanted in almost every field of Cuba. Its nature is that of a shrub, spreading out with little form or symmetry. If permitted to propagate itself, it soon becomes a pest difficult to eradicate. A few choice varieties, one of which is known as the Pear Guava, imported from Peru, are very palatable. The meat of the latter is white, rather juicy and free from seeds. The common Guayaba of the field, while sometimes eaten raw, is always in demand for jellies, Guayaba paste and marmalades, which have a ready sale in Cuba and in the United States and are very popular in the latter country. Animals of all kinds, especially pigs and horses, are very fond of it.
The Mamoncillo is another beautiful forest tree indigenous to Cuba, that spreads out like a giant live-oak or mammoth apple tree. Its round, russet green fruit hangs from every branch, and is refreshing to the traveler who stops a moment beneath its shade. Its slightly acid pulp covers a rather large round seed, the whole resembling a tough skinned plum, although the tree belongs to an entirely distinct family.
Figs of all varieties, green, black and yellow, may be found in almost every garden in Cuba. No effort has been made to preserve them for commercial purposes, but when ripe they are very refreshing taken with “desayuno” or the early morning meal.
The Aguacate is another valuable product of the Caribbean Basin, and seems to be indigenous to nearly all its shores, including Mexico and Central and South America. It extended south along the Pacific Coast also, as far as Peru, where the Spanish conquerors found it in use among the people of the Incas. Oviedo, in his reports to Charles I of Spain in 1526, stated that he had found this peculiar fruit on the Caribbean shores of both South and Central America.
It was also indigenous to Mexico, where the Aztecs called it the Ahuacatl, whence came the Spanish name of Aguacate, by which it is known in Cuba. The name Avocado has been adopted by the Department of Agriculture of the United States, in order to avoid the confusion resulting from the many local names under which this fruit is known in various countries.
The aguacate of Cuba is a tall handsome tree of the forest, scattered more or less throughout all portions of the Island. It frequently reaches a height of 70 or 80 feet, and although of an open spreading nature, nevertheless furnishes grateful shade. There are many types, although systematic efforts to classify them botanically have not been very successful. The distinction between them usually made is dependent largely upon the shape of the fruit or its color.
The most common variety in Cuba is probably the long, pear-shaped aguacate, although trees bearing round and oblong fruit are often met, especially where they have been planted in gardens or orchards. In color the fruit is usually bright green, or greenish red. Some types again will vary from greenish red to a reddish purple.