"Grape, fruit of the grape vine, useful as a fresh fruit, a dried fruit

(raisin) and as the source of must and wine. ---Food in the Ancient
World From A to Z, Andrew Dalby [Routledge:New York] 2003 (p.
163-164)
[NOTE: Mr. Dalby profiles 29 different varietes of ancient grapes on
pages 164-166).]
http://www.foodtimeline.org/fruit.html
http://www.tropicalpermaculture.com/
mango, orange, pinapple strawberry, watermelon
national fruit ng india ang mango
http://www.mapsofindia.com/my-india/india/national-symbols-of-india-and-theirmeaning (maydate yan at author)

Watermelons are also in great plenty, of vast size; They are round or
oblong, generally green, or a green and whitish color on the outside,
and white or pale on the inside, with many black seeds in them, very
juicy, in flavor like rich water, and sweet... ---Sturtevant's Notes on
Edible Plants, edited by U.P. Hedrick, Report of the New York
Agricultural Experiment Station for the Year 1919 II [J.B. Lyon
Co.:Albany NY] 1919 (p. 169-172)
Growing watermelons requires lots of space, lots of sun, lots of water and lots of nutrients.
They are greedy, rambling vines, like all plants in the cucurbiteae family (e.g. zucchini, squash, pumpkin, cucumbers...)
Watermelons are not particularly difficult to grow, but because they are so demanding I don't consider watermelons a good plant for beginner gardeners.
(You can get lucky if you live in optimum conditions). (Bradtke. 2015)
*basta pag sa wesite nay an, un lage ang uthor na nakagreen)

http://www.tropicalpermaculture.com/growing-watermelons.html
Mango is the most important tropical fruit crop after bananas and plantains (FAO, 2011). The mango fruit is a large fleshy drupe, highly variable in size, shape,
colour and taste and weighing up to 1 kg in some cultivars. There are more than 1000 mango cultivars. Green when unripe, the fruit turns orange-reddish as it
ripens after 3 to 6 months.The fruit consists of a woody endocarp (pit), a resinous edible mesocarp (flesh) and a thick exocarp (peel). The majority of mango
production is consumed fresh and about 1-2% of the production is processed to make products such as juices, nectars, concentrates, jams, jelly powders, fruit
bars, flakes and dried fruits (Berardini et al., 2005; Jedele et al., 2003). Mango varieties too fibrous or too soft for fresh consumption can be used for juice making
(Hui, 2007).
http://www.feedipedia.org/node/516
Pineapple (Ananas comosus (L.) Merr.) is one of the most popular tropical fruit in the world. World pineapple production was 18 million tons in 2009 (FAO, 2011).
Beside fruits, pineapple fields yield large amounts of leaves that may be used for their high quality fibre or as feedstuff for ruminants (Ecocrop, 2011).
Pineapple is a stoloniferous herbaceous, short-lived perennial plant that can reach 0.75-1.25 m height, with a short and thick stem and a very shallow root. The
leaves are waxy, succulent, 50-180 cm long and sword-like, and bear sharp upcurved spines on the edges. The leaves are arranged in a rosette around the stem.

Leaf colour is highly variable: from uniform green to variously striped with red, yellow or ivory down the middle or near the margins. Offshoots emerge from the
stem at leaf axils. They are divided in aerial suckers and basal suckers. Basal suckers allow ratooning, but ratoon crops yield less than first harvest (Ecocrop,
2011). The flowers are small and trimerous, red or purple, borne in inflorescence at the apex of the stem (Ecoport, 2010). Flowering occurs progressively from the
base up to the apex of the stem. The fruits are berries that merge together and form a single, cone-shaped, juicy and fleshy fruit whose core is the former stem.
The fruit develops in 20 days. The fruit is generally seedless and is very variable in shape, size, weight and colour (from greenish to reddish or yellowish). Flesh
colour varies from nearly white to yellow (Morton, 1987).

http://www.feedipedia.org/node/675
orange
Description
Citrus (Citrus spp.) is one of the most important fruits crop worldwide (Crawshaw, 2004). Oranges (Citrus sinensis (L.) Osbeck), tangerines (Citrus
tangerina Tanaka), mandarins (Citrus reticulata Blanco), lemons (Citrus limon), limes (several species) and grapefruits (Citrus paradisi Macfad.) are the main
cultivated species. In 2010, oranges accounted for 61% of the world citrus production (82 million T) (USDA-FAS, 2010).
About 30% of the production of citrus fruits (and 40% of orange production) is processed (USDA-FAS, 2010), principally to make juice, and results in large
quantities of by-products. Citrus pulp is the solid residue that remains after fresh fruits are squeezed into juice. It amounts to 50-70% of the fresh weight of the
original fruit and contains the peel (60-65%), internal tissues (30-35%) and seeds (0-10%) (Crawshaw, 2004; Ghl, 1978). Citrus pulp is usually made from
oranges but may also contain by-products of other citrus fruits, notably grapefruits and lemons (Crawshaw, 2004).
Citrus pulp is used as a cereal substitute in ruminant feeds, due to its high energy content and good digestibility in ruminant species. Large amounts of fresh citrus
pulp are available in the harvest season, which in many countries coincides with the dry season when grass is scarce (Ghl, 1978). Fresh citrus pulp has a natural
acidity but is still quite perishable due to its high content of water and soluble sugars (Rihani, 1991). It ferments and sours quickly when it is in contact with the air,
and can be a haven for breeding flies if allowed to spoil (Rihani, 1991; Fuller, 2004; Ghl, 1978). It is also quite bulky and, for all those reasons, fresh citrus pulp is
usually fed to animals in the vicinity of the processing plants. However, it can accumulate too rapidly for immediately local consumption, but can be treated by
ensiling (as it stores well in the absence of air), or alkali treatment for longer storage(Wing, 2003). Much of the pulp is dried and exported around the world
(Crawshaw, 2004): for information about the dried product, see the Citrus pulp, dried datasheet.

Distribution

http://www.feedipedia.org/node/679