A mysterious fruit and ....

...along the garden path...

This is the mysterious tree. I bought it as a Babaco; Mountain Pawpaw; but it has turned out to be something else! (Naughty Nursery)

This is the fruit which looks and tastes different to the Babaco. The flesh is hard like a pear or apple.

Inside is a lot of pulp with very hard kernels, seeds. The pulp has a very nice taste but it is nearly not edible because of the quantity of seeds.

This is the pulp!

I have cut the fruit and cooked it, like appleslices. It tastes very nice this way but it is practically not edible uncooked.

Yellow Tabebuia is a striking Tree, it is a prolific seeder. It should be planted where the grass is mown otherwise you end up with a Tabebuia plantation!

Persimmon new leaves;

A persimmon is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae). The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning "a dry fruit".[1] Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5-9 cm (0.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped.[2] The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. While the persimmon fruit is not considered a "common berry" it is in fact a "true berry" by definition.

If you are interested to know more about the Persimmon fruit please go to:

http://wikipedia.com/

Pink Bottlebrush; Nectar plants for a lot of birds and Insects.

Red weeping Bottlebrush; Callistemon viminalis.

Yesterday Today and Tomorrow; has its main flowering time in spring, but flowers over summer on and off. It responds well to pruning and grows from cuttings. The flowers have a strong scent to perfume the garden.

Along the garden path;

Along the garden path; Curry plant flourishes all year round and grows from cuttings. The "Hippies" are early too this year.

Abutilon loves spring;

Daylilis are early this spring; this is a miniature double, "Night Embers".

A look through a "window".

Louisiana Iris flower in spring "short and sweet".

Believe it or not: You are not a cat; you have only one life; so look after it!

Organic tip of the week; Macademia Oil.

In general I use for my salads cold pressed Virgin Olive oil. BUT for Lettuce or Coleslaw I use cold pressed macademia oil. It gives the best taste ever.


Macadamia Nut oil is truly healthy and has become famous among the chefs across the world. It is also widely in use as a substitute of olive oil. Its stability and versatility are two of the main reasons for which chefs all across the world are using Macadamia Nut oil. It boasts a higher smoke point than olive oil, which means that its beneficial fatty acids prevent degradation during cooking. Especially, Macadamia nut oil is good when used for salads. Beside culinary purposes, these nuts have diverse use.

The two species of Macadamia are truly hybridized and grown in the South East of Queensland of Australia.

Due to health benefits, Macademia nut oil has become popular. Not only for the nervous system but also for the cardiovascular parts of the body, these oils are essential. Considering the nutritional aspects, it may be said that Macadamia Nut oil consists of 80 % mono-saturated fats. Moreover, the oil has no trans–fatty acids and the rate of saturated fat is comparatively low. For cooking purposes this oil is exceedingly important because it is resistant to chemical alteration which takes place when cooked in high temperature. This makes Macadamia Nut oil one of the healthiest oil. More information can be gathered from http://www.agcommoditiesinc.com/

Thank you for your visit and enjoy!

This Blog featured in Reuters;

Copyright: T.S. 08

Photos. T.S.