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spondias_purpurea_l [2021/12/07 09:49]
andreas |
spondias_purpurea_l [2021/12/07 10:39] (aktuell)
andreas |
| "The ripe fruits are commonly eaten out-of-hand. While not of high quality, they are popular with people who have enjoyed them from childhood, and they serve a useful purpose in the absence of "snackbars". In the home, they are stewed whole, with sugar, and consumed as dessert. They can be preserved for future use merely by boiling and drying, which keeps them in good condition for several months. The strained juice of cooked fruits yields an excellent jelly and is also used for making wine and vinegar. It is a pleasant addition to other fruit beverages. In Mexico, unripe fruits are made into a tart, green sauce, or are pickled in vinegar and eaten with salt and chili peppers." \\ | "The ripe fruits are commonly eaten out-of-hand. While not of high quality, they are popular with people who have enjoyed them from childhood, and they serve a useful purpose in the absence of "snackbars". In the home, they are stewed whole, with sugar, and consumed as dessert. They can be preserved for future use merely by boiling and drying, which keeps them in good condition for several months. The strained juice of cooked fruits yields an excellent jelly and is also used for making wine and vinegar. It is a pleasant addition to other fruit beverages. In Mexico, unripe fruits are made into a tart, green sauce, or are pickled in vinegar and eaten with salt and chili peppers." \\ |
| [[https://hort.purdue.edu/newcrop/morton/purple_mombin.html]] | [[https://hort.purdue.edu/newcrop/morton/purple_mombin.html]] |
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| | Spondias purpurea (as well defined species) and Spondias mombin (highly polymorphic) are both locally called 'ovo' in Ecuador. S.morbin "... is the larger and more yellow of the two and is generally acknowledged as being bittersweet whereas the better known S.purpurea is smaller, orange to red colored, sweeter and the more aromatic of the two." Main volatile components of S.purpurea determined by simultaneous steam distillation-extraction/GC-MS were 2-hexenal (~39.0%), hexadecanoic acid (18.5%), hexanal (6.9%), tetradecanoic aicd (3.0%), 4-pentenyl acetate (~1.3%), prenyl acetate (1.3%), and α-terpinolene (~1.2%). Minor components were e.g. isoamyl acetate, ethyl hexanoate, phenylacetaldehyde, α-pinene, methyl benzoate, ethyl benzoate, ethyl octanoate, ethyl decanoate, and ethyl dodecanoate. \\ |
| | [Kozioł, Michael J., and Manuel J. Macía. "Chemical composition, nutritional evaluation, and economic prospects of Spondias purpurea (Anacardiaceae)." Economic Botany 52.4 (1998): 373-380] |
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| The fruits of Spondias purpurea are highly valued in Ecuador. They are either eaten fresh or processed into various products such as marmalade, wine, and liquor, with promising market potential. \\ | The fruits of Spondias purpurea are highly valued in Ecuador. They are either eaten fresh or processed into various products such as marmalade, wine, and liquor, with promising market potential. \\ |
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| {{redmombin.jpg}} \\ | {{redmombin.jpg}} \\ |
| Ripe fruits of jocote (Spondias purpurea). Spotted in São Carlos, Brazil. (2011) \\ | Ripe fruits of jocote (Spondias purpurea). Spotted in São Carlos, Brazil. (2011) \\ |
| [[https://commons.wikimedia.org/wiki/File:Red_mombin.jpeg|Wikimedia Commons]], Author: Leoadec [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] | [[https://commons.wikimedia.org/wiki/File:Red_mombin.jpeg|Wikimedia Commons]], Author: Leoadec [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
