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| Cocona Fruit |
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>> Vegetative propagation is possible, in order to perpetuate a particular cultivar. Air-layers and cuttings of mature wood have been rooted successfully. |
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| Soil |
| The cocona grows in soil of medium fertility on Peruvian mountain slopes and in the Amazonian area of Peru . In Puerto Rico , it has done well on clay; in southern Florida on scarified limestone. Good drainage is essential. |
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| Food Uses |
| The ripe fruit is peeled and eaten out-of-hand by South American people. More sophisticated people use the fruit in salads, cook it with fish and also in meat stews. Sweetened, it is used to make sauce and pie-filling. It is prized for making jam, marmalade, paste, and jelly, and is sometimes pickled or candied. It is often processed as a nectar or juice which, sweetened with sugar, is a popular cold beverage. In Brazil , the leaves are cooked and eaten as well. |
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Food Value Per 100 g of Edible Portion* |
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Protein |
0.6 g |
Fiber |
0.4g |
Carbohydrates |
5.7 g |
Calcium |
12 mg |
Phosphorus |
14 mg |
Iron |
0.6 mg |
Carotene |
140 mcg |
Thiamine |
25 mcg |
Riboflavin |
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Niacin |
500 mcg |
The fruit has a high level of citric acid, about 0.8%. |
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Recipes |
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