History

Mamoncillo (Quénette)Native to the Northern South America in particular an area from Colombia to French Guiana, the mamoncillo or quenepa (Melicoccus bijugatus) arrived in the Caribbean in the early 19th century. The mamoncillo was later naturalized in a vast American intertropical area including Central America, Colombia, Venezuela, Suriname and the Caribbean. Mamoncillo is also called Spanish lime, genip, guinep, genipe, ginepa, quenepa, quenepe, chenet, canepa, mamon, limoncillo or skinip.

Varieties

Mamoncillo (Quénette)No information is known about the number of varieties. The mamoncillo tree can reach 25 meters. This is not strictly a tropical tree because it can climb up to 1000 meters above sea level in South America and can withstand several degrees of frost in Florida.

Mamoncillos grow in clusters. We can harvest from July to October. The fruit is 2 to 3 cm.

Mamoncillos are round fruits with a thin green rind that conceals a salmon orange pulp edible and a large nucleus. The smooth bark when the mamoncillo just picked crumbles as of the time.

There may be two or three cores in one mamoncillo. The pulp is fine and gelatinous.

The almond contained in the core is sometimes grilled.

Health benefits

Rich in fiber, mamoncillo helps lower the cholesterol and prevents constipation. Its vitamin A strengthens the immune system and prevents the formation of urinary stones.

It contains vitamin C, rich antioydant. Its calcium helps keep teeth and bones strong and helps prevent cancer. It is also important in the digestion and regulate hormones.

In Venezuela, the seeds are roasted, crushed and mixed with honey. The substance is then administered to stop diarrhea.

The decoction of the leaves is astringent which is given as an enema against intestinal pain.

Uses

Mamoncillo (Quénette)Mamoncillo is consumed mainly raw. One can also make juice and jam. Whole fruit, apart cook length in sugar, allows the preparation of syrup served with rum.

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