الوصف

TEQUESQUITLAN JALISCO, MEXICO is known to have the BEST TAMARIND FRUIT in the whole country, this is due to the rich soil and climate in the region that makes it special for the tamarind cultivation. Native to tropical Africa, the tree grows wild throughout the Sudan and was so long ago introduced into and adopted in India and Mexico that it has often been reported as indigenous there also, and it was apparently from this Asiatic country that it reached the Persians and the Arabs who called it "tamar hindi" (Indian date, from the date-like appearance of the dried pulp), giving rise to both its common and generic names. Unfortunately, the specific name, "indica", also perpetuates the illusion of Indian origin. The fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century xxxxx The fruits, flattish, beanlike, irregularly curved and bulged pods, are borne in great abundance along the new branches and usually vary from 2 to 7 in long and from 3/4 to 1 1/4 in (**3.2 cm) in diameter. Exceptionally large tamarinds have been found on individual trees. HARVESTING; Tamarinds may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to *0% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk which is left with the long, longitudinal fibers attached. In India, harvesters may merely shake the branches to cause mature fruits to fall and they leave the remainder to fall naturally when ripe. Pickers are not allowed to knock the fruits off with poles as this would damage developing leaves and flowers. To keep the fruit intact for marketing fresh, the stalks must be clipped from the branches so as not to damage the shell. YIELD; A mature tree may annually produce **0 to **0 lbs (******5 kg) of fruits, of which the pulp may constitute *0 to *5%, the shells and fiber, *1 to *0 %, and the seeds, *3 to *0%. PLEASE FEEL FREE TO CALL ME OR E-MAIL ME FOR MORE INFO.