What grows on a palm tree? Types of palm trees growing on the Black Sea coast of the Caucasus

Botanical name: Peach palm (Bactris gasipaes) is a representative of the Bactris genus, Palm family.

peach palm - high woody plant, reaching up to 30 m. It has a straight, smooth trunk, on which thin, flexible stems are formed. The trunk in the upper part, or along its entire length, is covered with rings of long black spines. The leaves are long, large, up to 3.5 m, pinnate, lanceolate, dense, dark green, with spiny edges. They are attached to thick, strong petioles dotted with spines. The flowers are small, yellowish white.

On each tree, male and female flowers, collected in brushes and located in the upper part, that is, under the very crown. The length of the inflorescence is 20 - 30 cm.

The fruits are formed in bunches, up to 100 pieces in each. Their shape can be different: round, oval, conical, cupped. Fruit length - 6 - 8 cm. Weight - 11 kg. The peel is thin, yellow or orange, rarely red. The pulp is juicy, sweet, yellow-orange. Inside contains one large, cone-shaped bone. Outwardly, the fruits are very similar to peaches, for which the tree got its name "peach palm". Its fruiting occurs in 3-4 years. At favorable conditions blooms and bears fruit 2 times a year. Fruit picking lasts throughout the autumn. The richest harvest is harvested in October.

Spreading

Presumably, the birthplace of this plant is Brazil, Peru, Colombia, Ecuador, where the palm tree has long been growing wild. Since ancient times, the tree has been cultivated in the homeland, as well as in neighboring countries with a hot climate. Its fruits were first used by the Indians for rituals. Today, the peach palm is spreading and has an important economic importance in Panama, Nicaragua, Costa Rica, Guatemala, South America, India and the Philippines, from where it is exported to other countries.

Application

The fruit of the peach palm has a high nutritional value, since they contain a large number of fats, starch and vitamins A and C. They are consumed fresh, and are also used in the manufacture of desserts, wines and soft drinks. In addition, flour and butter are made from the pulp. The leaves are fed to the livestock of the local population.

Shelf life this product quite small, no more than 4 days, after which the fruit begins to deteriorate and become moldy, therefore it is exported canned.

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On a Venezuelan peach palm are growing of course not peaches. Its eighteen-meter trunk and even leaves are covered with very sharp needle-like spines that protect ripening fruits from people and animals.

Peach palm (Latin, scientific name "Bactris gasipaes") - tree plant family "Palm" of the genus "Bactris". The genus "Bactris" is the largest genus palm trees in the New World - distributed from Mexico to South America. In every country where it grows, this palm tree has its own name. In Panama, it is called "pixbae" (pronounced "piba").

The plant is native to the jungles of Brazil, Peru, Colombia and Ecuador. Since ancient times, the palm tree has been cultivated and distributed by Indian tribes throughout the Amazon, having received the greatest economic importance in Costa Rica. In recent decades, the peach palm has been grown in the countries of Central America (in Guatemala, Honduras, Nicaragua, Panama, in the very north of South America, as well as in the Antilles. In the Philippines, the first palm plantations appeared in 1924, and in India - in the 1970s .

The peach palm gives edible fruit, as well as some other types of bactris. This straight slender thorny palm twenty to thirty meters high develops several thin stems. Its leaves are long, pinnate, fan-shaped, two and a half - three and a half meters long. The peach palm tree is tall and slender, reaching a height of 20-30 meters. Its trunk along its entire length or only in its upper part, as it were, covers the rings of long (up to 12 centimeters) needle-shaped black spines. By the way, they make it very difficult to harvest from trees. Needle-shaped spikes are located in whorls.

The leaves of the plant are quite long (from 2.4 to 3.6 meters). They are pinnate in structure, have lanceolate, dark green leaves with spiky edges. Petioles are also dotted with spines. Flowers yellowish-white, small. Male and female flowers are mixed in brushes, located under the very crown of the palm tree. The length of the inflorescences reaches 30 centimeters.

The fruits are formed in clusters, up to 100 pieces each, which hang down in huge clusters, similar to grapes. Their shape can be different: round, oval, conical, cupped. Fruit length - 6 - 8 cm. Weight of bunch - 11 kg. Outwardly, the fruits are very similar to peaches, whence comes the English ("peach palm" and Russian name this tree "peach palm". Its fruiting occurs in 3-4 years. Under favorable conditions, it blooms and bears fruit 2 times a year. Fruit picking lasts throughout the autumn. The richest harvest is harvested in October.

The skin of the fruit is thin, under it is a sweet yellow-orange pulp, sweet in taste. Inside the fruit is one large bone. Under the thin skin of these fruits is a sweet yellow-orange flesh with a long conical seed. The fruit is considered so valuable: it can help a person stay active because it contains high level carbohydrates, but healthier than those found in potatoes, for example.

The fleshy outer part of the fruit tastes like a chestnut and if boiled in salt water, you get tasty dish, rich in vitamins. Sometimes these fruits are roasted and eaten with molasses or sprinkled with sugar syrup.

Ripe fruits are hard to pick up strong man, and each tree carries several of these brushes. Pieces twelve fruits are enough to completely saturate an adult.

Useful properties of peach palm fruits

The fruits are rich in vitamins A and C, starch and vegetable fats. fruits in fresh not accepted. The real connoisseurs of fresh fruits are various species of parrots whose numbers are declining as they are cut down rainforest in the Amazon basin. For human consumption, they are boiled in salted water for 2-3 hours, usually with the addition of vegetable or butter. But first, the peel is cut in the fruit. Eat boiled fruits until they have cooled. The fruits are usually eaten as a side dish for fatty dishes or separately with some kind of gravy, since even the boiled pulp is dry. Sometimes the pulp of the fruit is added to bakery products, and is also used to prepare a strong alcoholic drink, which is obtained by distilling the mash obtained by fermenting the fruit.

Gourmets also eat the kernels of the seeds, which taste somewhat reminiscent of coconut.

Neatly harvested fruits (without dents) can be stored at room conditions in a week.

The soft core from the upper part of the palm trunk (palmetto) is also used, which can be eaten raw or used for preservation and cooking a wide variety of dishes. The taste of the fresh core is somewhat reminiscent of the taste of celery stalks.

Peach palm wood - excellent construction material. Leaves from local tribes are used to make roofs for huts. Also, the leaves can be used to make a decoction, which the Indians drink for stomach pains and headaches.

The peach palm is unknown in the wild, and its homeland continues to be a matter of conjecture. Nevertheless, scientists suggest that for the first time it is found in the Amazonian jungle of Brazil, Colombia, Ecuador and Peru. This palm tree has long been cultivated and distributed by Indian tribes to neighboring areas. It has the most important economic importance in Costa Rica. It is also cultivated in Panama, Nicaragua, Honduras, Guatemala, northern South America and the Antilles. In 1924, the peach palm was introduced into cultivation in the Philippines, and in the 1970s in India.

Peach palm - important food plant tropical America. It has been cultivated for centuries. The Amazon Indian tribes use peach palm fruits in their religious rituals. Peach palm wood with flexible black fibers, strong and hard, perfectly polished. South American Indians make hunting bows, arrows, darts, ritual daggers from it. The thorns with which this unusual palm tree protects its fruits from animals serve the Indians for tattooing, with which they adorn their bodies. In the Amazon, the peach palm is called "peihuara", "pihiguao" - "Guilielma speciosa" or "Guilielma gasipaes", where it is one of the most important products in the Indian diet.

Here is what Heinrich Walter Bats, who traveled in the middle of the nineteenth century in the Amazon, wrote about peihuara: “The famous “peach palm”, pupunha ... .. (“Guilielma speciosa”). I believe that the name is given by the similarity of color, and not by the taste of the fruit, because it is dry and mealy, and the taste can be compared to chestnuts with cheese. ... This tree makes a wonderful decoration; it grows in clusters near houses covered with palm leaves; in its full development, the pupunha reaches from fifty to sixty feet in height. It is difficult for a strong person to pick up a bunch of ripe fruits, and each tree carries several of these brushes. Nowhere in the Amazon does the pupunha grow in the wild. This is one of the few plant products (including three genera of mandi oca and American types of banana) that the Indians have been cultivating since time immemorial... And then only more developed tribes were engaged in its cultivation... Twelve pieces of fruits are enough to completely saturate an adult.

The fruits of the peach palm have a mealy pulp and resemble ripe peaches. They are tasty and nutritious, they have a lot of starch, fats, vitamins "A" and "C". Desserts, drinks and wine are prepared from the fruits of this variety, eaten fresh. They even make flour and butter. Fruits are boiled in salt water, peeled and pitted and eaten with mayonnaise or cheese, and also fried. Boiled peach palm fruit is sold as a snack on the streets of Costa Rica. The core of the young shoots of the palm is also eaten by the inhabitants of Panama. It tastes like celery stalks. This part of the palm is consumed fresh or boiled, mixed with an egg and used as a filling for casseroles. Also, during the fermentation of palm sap, an alcoholic drink is obtained. Chicha beer is made from the fermentation of unsalted boiled purée of these fruits, sometimes mixed with plantain. The production of such a drink is prohibited in Costa Rica, with the exception of reservations where the Indians live.

Peach palm leaves are used to feed pigs and chickens. The hollow trunks of the palm serve as gutters for water runoff, as pipes or planters for flowers. These fruits are used in traditional medicine from headaches and abdominal pain.

In Panama, the fruits of the peach palm serve as food for many species of parrots, including those listed in the Red Book and endangered.
The fruits of this palm are harvested in Panama from September to December, and this tree gives the richest harvest in October and November. Up to thirteen bunches of such fruits can grow on one palm tree. The palm tree blooms twice a year. If the soil is sufficiently moist, the peach palm in Panama can produce two crops a year. The clusters of fruit become harder to come by as the palm tree grows in height, so Panamanians use harvesting tools to pluck these clusters and make these delicate fruits fall as softly as possible to the ground. There are palm trees in Costa Rica that are fifty to a hundred years old. Ripe fruits of this tree are kept fresh for a very short time; they begin to mold three to five days after harvest. In stores, these fruits are usually sold already in canned form. Such canned foods produced in the state of Panama are especially popular.

The fruits are boiled for 2-3 hours in salt water, often with the addition of oil, after cutting the peel, then eaten hot. Usually they are eaten with some kind of gravy or as a side dish for fatty dishes, since the pulp of the peach palm is a bit dry. The pulp of the fruit is also added to bread products, a strong alcoholic drink is prepared from them. The kernels of the pits are edible, reminiscent of coconut in taste.

Soft core from the top of the trunk ( palmetto), like some other types of palms, are eaten raw or used in various dishes, canned.

Palm wood is used as a building material, and the leaves are used to make roofs for huts.

In the book Chronicle of Peru by Pedro Cieza de Leon:

Very beautiful rivers flow from the heights of the mountains, their banks were full of various fruits and very thorny thin palm trees, on the tops of which grows a bunch of fruits, which we call pihibaes, very large and useful, as they make wine and bread from it. And if they chop down a palm tree, they get from the inside an edible stalk of a decent size, tasty and sweet.

Cieza de Leon, Pedro. Chronicle of Peru. Part one. Chapter XI.

Description

Straight slender palm tree 20-30 meters high. The trunk, along its entire length or only in the upper part, is covered with wide rings of long (up to 12 cm) black needle-like spines, which greatly complicate harvesting.

Usage

The fruits are boiled for 2-3 hours in salt water, often with the addition of oil, after cutting the peel, then eaten hot. Usually they are eaten with some kind of gravy or as a side dish for fatty dishes, since the pulp of the peach palm is a bit dry. The pulp of the fruit is also added to bread products, a strong alcoholic drink is prepared from them. The kernels of the pits are edible, reminiscent of coconut in taste.

Soft core from the top of the trunk ( palmetto), like some other types of palms, are eaten raw or used in various dishes, canned.

Palm wood is used as building material, and the leaves are used to make roofs for huts.

Notes

Links

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See what "Peach Palm" is in other dictionaries:

peach palm- (Bactris gasipaes, Guilielma gasipaes), a tree of the palm family. It grows from Costa Rica to Peru. Since ancient times, it has been cultivated in Central and South America for its edible farinaceous fruit, which tastes like real chestnut and ... ... Encyclopedic reference book "Latin America"

GUILIELMA GASIPACA (N.V.K.) BAILEY - PEACH PALMA- see 149. Tree. G. gasipaca (N. V. K.) Bailey Peach Palm Gentes Herb. 2(1930) 187. Dahlgren (1936) 184, 186. S y n. Bactris gasipaea H. V. K.; Guilielma speciosa Mart.; Bactris speciosa (Mart.) Karst.; G. ulilis Oerst. Bukasov (1930) 351 ... Plant Directory

Arecaceae or palm family (Arecaceae)- Palms, one of the largest families of flowering plants, has about 210 genera and 2780 species (G. Moore, 1973), and according to some sources, up to 240 genera and about 3400 species. Palm trees are widely distributed mainly in tropical and ... ... Biological Encyclopedia

Coconut subfamily (Cocosoideae)- The subfamily Cocos (Cocosoideae) unites about 28 genera and more than 580 species of pinnate palms, limited to the western hemisphere, with the exception of oil palm and ubeopsis in Africa and the pantropical coconut palm. Types of this ... ... Biological Encyclopedia

Phytelephantoideae subfamily Phytelephantoideae- A small subfamily of phytelephantoideae (Phytelephantoideae) is a separate and highly specialized group of palms. It has 3 or possibly 4 genera and up to 15 species that live in tropical rainforests, sometimes quite ... ... Biological Encyclopedia

PLANTS- The role of R. in mythopoetic representations is determined primarily by the presence of a special plant (“vegetative”) code, which is the reason for the participation of R. in numerous classification systems. A single plant image, embodying ... ... Encyclopedia of mythology

Somehow, while living in Krabi, we saw strange fruits on palm trees several times a day, which are not eaten. We even lived in a house in Krabi, which stood in a palm grove, and grew up there, as we later figured out the oil palm!

Oil palm grove

By the way, while we were wintering in Thailand, we saw a lot of plants and their fruits, edible and not so much. In large supermarkets such as MAKRO, TESCO, BIG-C you can find absolutely everything, well, or 99% of the necessary, familiar products, because these stores are created specifically for farangs.

So, First of all we knew there was date palms(since Egypt). As well as coconuts, which are full in Thailand, from them I myself extracted coconuts :). Well, and low banana palms, the fruits and even the leaves of which are used for cooking.

Secondly, it seems that everything that can be eaten from the vegetation of Tai was sold at local markets, and we tried a lot of fruits. However, the fruits of the oil palm were unknown to us and did not look like anything.

Thirdly, there were so many oil palm plantations in Krabi that I could not help but be interested in them. The fruits were interesting orange red, are protected by thorns, large than something resembling porcupines. As a normal curious person, I had to figure it out!

As a result, we were lucky to see the cut fruits of the oil palm tree up close, in one of the palm groves, when we returned from MAKRO by a short road. I even tried to break off the fruit to see how it looks from the inside, but it turned out to be so dense, and the spikes are so sharp and strong that I can’t imagine how the Thais cope with them.

Unripe oil palm fruit

You will not envy the oil palm fruit picker, each branch is very heavy and prickly, grows to the trunk of the palm tree where it cannot be cut off, it must be cut down.

On the Internet, I found (not the first time, of course) various palm fruits, and determined that it was oil palms that surrounded us. But why are there so many?

Turns out it's part Agriculture in Southeast Asia, Africa and Latin America.

The first palm plantation appeared in Malaysia, and along with rubber, oil, gas; oil, from the fruit of the oil palm, is one of the articles of Indonesian and Malaysian exports. Therefore, we saw such an abundance of these palms in Krabi (this city is located on the border with Malaysia), in other regions of Thailand there are more coconut palms.

There are 2 types of oil: palm oil proper and palm kernel oil. The first is a rather thick red-orange mass obtained by squeezing the fleshy fruits and further cleaning. Oil of the second type, with a characteristic smell and taste of nuts, is made from palm seeds.

Tropical oils are widely used in confectionery and cooking, as well as in the production of margarine. Palm oil sachets are placed in packages with Doshirak noodles, for example, which I used while still a student. It is also used to fry chips, and in some tropical countries and for dressing salads.

Sweet juice is obtained from incisions in the petioles of inflorescences, and they drink it fresh, and also use it to obtain alcoholic beverages. From one plant you can get about 4 liters of juice per day.

Also made from palm oil good soap, high-quality candles, are used in medicine as the basis for ointments, and, perhaps, the most important thing ...

There are cars that run on this fuel. However, this is not the same gasohol (91st gasoline biofuel), which is obtained by diluting 91st gasoline with ethanol, which is much cheaper in Thailand. At every gas station you will find both standard gasoline (91, 95, 98 octane) and gasohol!

Also in ancient times knew about palm oil. Archaeologists have discovered some ancient finds that undeniably indicate that palm oil was used in cooking around the third millennium BC. e. At that time, palm oil was mined only on the African continent. And only in the 18th century sailors from Europe brought palm oil to us. And along with the oil, palm trees themselves began to actively spread, serving as raw materials for oil. At first they were bred for beauty, as they were quite unpretentious and looked very attractive thanks to huge clusters of palm fruits. But over time, they began to produce palm oil in the countries of Southeast Asia. Right now in modern world It is Asian countries that are the main producers and exporters of palm oil.

For a more detailed view, search the pictures for "oil palm fruits".

Also watch a video about our palm grove in Krabi, where oil palms grew: