Note 17 — Chapter VIII

The macupa (Eugenio malaccensis—Linn.) is about the size of a sweet pepper and of somewhat the same shape, rather larger and quite red in color, but more lustrous; bitter-sweet in taste, somewhat agreeable, but has no solid flesh which can be eaten. The proper season for the fruit is April, May, and June. The leaves of the tree have medicinal properties. The balimbing (Averrhora carambola—Linn.) has the odor of a quince, and is used by the natives as food with dry fish or meat. There are several varieties, and the flesh is watery. It makes an excellent preserve, and is a good sea food. See Delgado’s Historia, pp. 505, 506, 512; and Census of Philippines, iv, pp. 124–126; also, for the paho, santol, and papaw (papaya), our VOL. XIII, p. 141, note 20, VOL. XVI, p. 87, note 72, and VOL. XXI, p. 144, note 36. ↑