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  Carob

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  Carob

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  Category: Fruit orchard

  Scientific name: Ceratonia siliqua

  Family: Fabaceae

  Origin: Mediterranean

  Medicinal use: The fruit, called carob, is a leathery, dark brown pod. The carob is a species of great rusticity and resistance to drought, The fruit, the carob, once ripe, can be consumed raw, With the carob it is possible to prepare a substitute for chocolate called carob (which is carob in English), widely used in diet foods.

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  Custard apple

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  Custard apple

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  Category: Fruit orchard

  Scientific name: Annona cherimola

  Family: Annonaceae

  Origin: S America

  Medicinal use: A. cherimola-chirimoya, (from Quechua chiri, “cold”, muya, “seeds”, since it germinates at high altitudes) is native to the Ecuadorian and Peruvian Andes, and is considered one of the most appreciated tropical fruits within the genus Annona. The fruits of Annonaceae, including cherimoya, have high organoleptic, digestive, and nutritional qualities and are appreciated for their medicinal and industrial properties. It has a lot of vitamin; B1, B2, B6, calcium, iron, phosphorus and other nutrients. See the nutritional value sheet.

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  Cinnamon

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  Cinnamon

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  Category: Fruit orchard

  Scientific name: Cinnamomum verum

  Family: Lauraceae

  Origin: Sri Lanka

  Medicinal use: The cinnamon tree, (Cinnamomum zeylanicum or Cinnamomum verum J.Presl) is an evergreen tree, 10 to 15 meters high, from Sri Lanka. The fruit is a long ellipsoidal berry of about 12.5 cm, very dark, bluish-black in color, with a single seed inside. Ground is widely used in desserts, cakes, sweets, etc., and whole is used to garnish and season some dishes. It is also an ingredient in many curry sauces and other dishes from the East.

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  Annona/Ilama tree

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  Annona/Ilama tree

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  Category: Fruit orchard

  Scientific name: Annona macroprophyllata

  Family: Annonaceae

  Origin: C America

  Medicinal use: The fruit is conical, heart-shaped, ovoid or globose. It resembles the custard apple, it can measure up to 15 cm in length and weigh 900 g. The fruit is eaten in half, removing the flesh from the rind, and is usually chilled when served. It is sometimes served with cream and sugar to intensify the flavor, or with a drop of lime or lemon juice to enhance a tart and bitter note.

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