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Psidium C'attleyanum. Strawberry guava. Plate LXI 127

Psidium C'attleyanum. var. lucidum, Plate LXII 129

Psidium molle. Plate LXIII 131

Mangifera indica, common mango, Plate LXIV 133

Mangifera indiea, Manini mango, Plate LXV 135

Mangifera indica. No. 9 mango, Plate LXV! 137

Musa, Plate LXVII 139

Morinda citrifolia "Noni'', Plate LXVI1I 141

Vaecinium reticulatum "Ohelo", Plate LX1X 143

Solanum pimpinellifolium, currant tomato, Plate LXX 145

Solanum Lycopersicum, grape tttmato, Plate LXX 14.l

Solanum nodiflorum "Popolo", Plate LXXI 147

Aleurites tnoluccana "Kukui ", Plate LXXII 149

Terminalia Catappa "Kamani", Plate LXXI11 151

Oalophyllum inophyllum "Kamani", Plate LXXIV 153

Noronhia emarginata, Plate LXXV 155

Castanea sativa. Chestnut, Plate LXXVI 157

Inocarpus edulis, Plate LXXVII 159

Canarium commune. Canary nut, Plate LXXVIII 161

Canarium commune. Canary nut, round var., PJate LXXIX I(i3

Macadamia ternifolia, Queensland nut, Plate LXXX 105

Macailamia sp. " "Plate LXXXI 107

Aegle Marmelos, Bliel or Bael fruit, Plate LXXX1I 169

Diospyros decandra. Brown persimmon, Plate LXXXII1 171

Lucuma Eivicoa, Plate LXXXIV 173

Errobotrva Japoniea, Loquat, Plate LXXXV 175

Litchi Chinensis, Lichee fruit. Plate LXXXV1 177

Euphoria Longana, Plate LXXXVII 179

Moms nigra. Mulberry. Plate LXXXVIII LSI

Gareinia mangostana, Mangosteen, Plate LXXXIX 183

Garcinia Xanthochymus, Pate XC 185

Bunchosia sp., Plate XCI LS7

Malpighia glabra, Barbados cherry, Plate XCII 189

Theobroma Cacao, Cocoa tree, Plate XC111 191

Hibiscus Sabdariffa, Plate XCIV 193

Monstera deliciosa, Plate XCV 195

Anacardium tlccidentale, Plate XCVI 197

Zizyphus Jujuba, Jujube, Plate XCVII 199

Phyllanthus emblica] Plate XCVIII 201

Phyllanthus distichus, Otaheiti Gooseberry, Plate XCIV 203

Olea Europea, Olive, Plate C '. 205

Vitis Labrusca. Isabella grape. Plate CI 207

Pyrus Sinensis, Sand pear. Plate CI 1 2H9

Passiflora quadrangularis, Granadilla, Plate CI 11 211

Passiflora edulis '' Lilikoi'', Plate CIV 213

Passiflora lauriflolia. Yellow water lemon, Plate CV 215

Passiflora Alata, Plate CVI 217

Passiflora, var. foetida, Plate (VII 219

Cereus triangularis, Plate CVI II 221

Kigelia pinnata, Plate C1X 223

Phoenix dactylifera, Plate CX 225

Phoenix dactylifera, Plate CXI 227

Acrocomia sp., Plate CXII 229

Cocos nucifera, coco nut palm, Plate CXIII 231

Cordia Collococca, Clammy cherry, Plate CXIV 233

Flacourtia cataphracta, Plate CXV 235

Atalantia buxifolia, Plate CXVI 237

Bumelia sp., Plate CXVII 239

Ochrosia elliptica, Plate CXVI 11 241

Ananas sativus, Pineapple, Plate CXIX 243

Opuntia Tuna, Pricklv pear "Panini ", Plate CXX 245

Prosopis Juliflora, Pfate CXXI 247


My original intention with regard to this work, was to publish it in a series of three volumes; and to that end, the first volume was presented to the public in 1906.

Since that time, however, I have deemed it advisable, for various reasons, to incorporate all my data in one volume.

I desire to acknowledge my indebtedness for help in my researches, to various works on Horticulture, and to many of my personal friends who have given me valuable assistance.

1 trust that this work will prove of some interest, as I believe that it contains a fairly comprehensive list of both the indigenous and naturalized Fruits of the Hawaiian Islands.


'.'. /'. Ir. Collection.

Pcrsca gratissima.


Grown in the garden of (Jerrit Wilder.

Plate I


0. P. W. Collection. I'LaTE II

Persea gratissima.


This spreading evergreen tree is a native of Tropical America. In the Hawaiian Islands, the first trees of its kind were said to have been planted in Pauoa Valley, Oahu, by Don Marin. It attains a height of from 10 to 40 feet, and is adverse to drought. Its leaves are elliptico-oblong, from 4 to 7 inches in length. The flowers are greenish-yellow and downy. The fruit, which ripens from June until November, is a round or pear-shaped drupe, covered with a thin, rather tough skin, which is either green or purple in color. The tlesh is yellow, firm and marrow-like, and has a delicious nutty flavor. The seed-cavity is generally large, containing one round or oblong seed, covered by a thin, brown, parchment-like skin. The quality of the pear is judged, not only by its flavor, but by the presence or absence of strings or fibre in the meat, and also by the quantity of flesh as compared to the size of the seed. Innumerable variations as to size, shape, and quality have been produced from seedlings—some of which may be seen in the accompanying illustration. The Avocado is easily reproduced by budding and grafting, and the best varieties may be obtained in this manner.

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