Figure 42. A box fall trap . Photo(}raph shows details of triy(}er 4 device.

~cies of Mango
are native to agent. The mango tree grows to a height be eaten raw but should be cooked like a
md today are of about 35 feet. It has dark green, some- vegetable when green. The center of the
I wild state in
what leathery leaves, from 4 to 6 inches fruit is hollow with many black, rough
rId. They are long. Figure 54 shows a type mango. seeds clinging to the inside wall of the
t differ in size, 1,'11 Papaya. The Papaya (Carica Papaya) pulp. The papaya is found cultivated and
,ill weigh from grows on a tree-like plant which is soft- wild . The wild variety usually has very
und and vary stemmed and unbranched. The tree grows small fruits measuring about 2 to 3 inches
sh, yellowish, to a height of from 6 to 20 feet. The large, in diameter. Although the papaya is native
It is possible dark green, many fingered, rough edged to the New World tropics, in recent years
ination of col- leaves are clustered at the top of the plant. it has spread throughout the tropics. Sol-
rith a yellow / The fruit grows on the stem clustered under diers should be extremely careful while
a very large the leaves. There are several varieties picking or preparing papaya. The slightest
which differ in size, shape, and flavor. The cut wiiJ cause a milky sap to flow from the
taste that sug-
most common are similar in shape to a rind as well as the plant itself. The com-
fhe thick peel-
small watermelon. The fruit averages from mercial meat tenderizer and digestive en-
e it contains a. zime (Papain) is derived from the milky
two to eight pounds, but some species grow
orne people to much larger. The skin varies from a green- sap. If this sap should get into the eyes,
lition, peelings ish to a yellow color. The meat or pulp it could cause temporary or permanent
,in a purgative can be orange or red when ripe, and can blindness. Some natives wrap meat in the
TAGO MBA
51
Fig ure 43. Wild sweet orange . This fmit, in common with
must wild fmits, hfls a thick skin. Figure 44. Tangerine .

leaves of the papaya taking advantage of
its tenderizing qualities. The papaya is
appreciated as a dessert, a salad, and spe-
cifically for its digestive and laxative qual-
ities. Figure 55 shows the papaya fruit.
(6) Guava. The Guava (Psidium Guajava) is
famous for the jelly made from the fruit.
It is a yellow, tough skinned fruit with a
whitish or pinkish meat containing an
abundance of seeds. It grows on a large
spreading shrub or small tree. The tree
attains a height from 10 to 20 feet. The
fruit is about the size and shape of a large
crab apple. The fruit can be eaten raw
when ripe if one ignores the musky odor.
When the guava is green it should be
cooked. The tree is easily recognized by
S2
the pale brown bark that is smooth and
peels off in thin sheets like paper. Its
leaves are light green with fine hairs under-
neath . The venation is deep on top and
raised to prominent veins underneath. lea\'e~
Some natives claim that a tea made from 57).
the leaves of the guava tree is a good cure
for dysentery (fig 56) .
(8) Su'eet
mosa
(7) Sour Sop. The Sour Sop (Annona Muri- small
cata) is a very curious looking fruit. It is a fru
green in color, very spiny and grows as pinec(
large as a man's head. It may weigh up scales
to 12 pounds. When ripe the sour BOp can when
be eaten raw. The chief use is for making seeds
a beverage by crushing the pulp and then colore
adding water or milk and sugar. The sour is alw
sop is a good water substitute. The leaves
mann'
TAGO MilA
TAOO UIIA
 Figure 4.5. Sour orange. Figure 46. Lime.

of the tall, sparse tree are smooth, dark like the sour sop, is a native to the Ameri-
s smooth and
green, and approximately 4 to 6 inches can tropics and can be found from Florida
:e paper. Its
long growing opposite each other. The in the United States to the northern and
,e hairs under-
leaves have a strong scent when crushed. eastern South American tropics. It has
p on top and
Some natives brew a tea made from the been introduced into many places in the
underneath.
leaves as a cure for an upset stomach (fig Old World tropics.
ea made from
57). (9) Other sops. There are two other fruits that
is a good cure
(8) Sweet Sop. The Sweet Sop (Annona Squa- are kin to the sops. They are the Cheri-
mosa) is a cousin to the sour sop. This moya (Annona Cherimola) and the Cus-
tnnona Muri-
small tree with simple, oblong leaves has tard Apple (Annona Reticulata) . The
ng fruit. It is
a fruit shaped roughly like a long, blunt Chcrillloya, native to the mountain valleys
lnd grows as
pinecone with thick grey-green or yellow of Peru, looks similar to the sour sop, but
Jay weigh up
scales. The fruit is easily split or broken the skin is much smoother. The pulp is
sour sop can
when ripe, exposing numerous dark brown less cottony, and more creamy in consist-
is for making
seeds which are imbedded in the cream ency when it is ripe. It has fewer seeds
'ulp and then
colored, very sweet pulp. The sweet sop than the sour sop. The fruit varies in
;ar. The sour
is always eaten raw and is used in the same weight from 4 to 16 pounds. It is the best
) The leaves
manner as the sour sop. The sweet sop, tasting fruit of the Sour Sop family . The
TAGO ~I1A
TAGO SSllA
S3
,.
F i glll'e
Custard Apple is an excellent and substan-
tial fruit of a small tree native to the 'Vest
Indies, Mexico, and Northern South Amer-
ica. It may be called under the local name
"bullocks heart" suggesting its shape and
appearance. When ripe it begiils (0 dis-
color and blacken like the sour sop. At
this stage the white or cream colored flesh
becomes sweet and aromatic. It has nu-
merous large brown seeds and is always
eaten raw. There are ma.ny hybrids and
varieties derived from the custard apple.
(10) Nispero. The Nispero or Sapodilla (Man-
ilkara Sapodill a-Arches Sapota) is one of
the most common of the tropical American
fruits. It originally came from the Yucatan
Valley where the wild trees are tarped for
their white sap which gives Chicle for
chewing gum. Cultivated fruits vary in
size, but are usually shaped like a ball
about 2 inches in diameter. There are from
3 to 6 glossy, blackish-brown seeds im-
54
47. Wild lemon ..
bedded in a brownish, granular pulp. The
grayish or brownish skin is smooth and
slightly rough in texture. The tree grows
up to 60 feet tall and has dark green
leaves. The sap is milky but not poisonous.
The sap of the nispero is not a good substi-
tute for water. The nispero fruit is eaten
fresh only.
(11) lee Cream Bean. The Ice Cream Bean
(Inga Spectobilis, Inga Ingridea) is often
referred to as Inga. It is quite common in
wet tropics . The leaves are 6 to 8 inches
long, are dark green underneath and light
green and hairy on top . The leaves grow
opposite each other. The fruit is a bean
type pod, about 15 inches long, greenish
brown in color. When the pod is broken
open numerous sections of whitish soft pulp
covering the large seeds can be seen. The
white pulp is eaten raw and tastes like
watered down vanilla ice cream.
TAGO 55l1A
TAGO MilA
 - -- - - - -

lIar pulp. The

s smooth and
'he tree grows
,s dark green
not poisonous.
a good substi-
fruit is eaten

Cream Bean
idea) is often
'te common in
6 to 8 inches
:at.h and light
e leaves grow
uit is a bean
ong, greenish
lod is broken
itish soft pulp
be seen. The
d tastes like
am.
Figure 48. Stalk oj cultivated banana.s. Th e purple terminal at the end oj the stalk is edible.
TAGO ~511A
TAGO 5511A 55
 ..

Fig w'e .1.9. The plantain. The la rye size of this .<;pccie of the blll/(//j(/ family i.$ OIiC of il.~ most di.stinctive characteristics.

Figui'(' /ill . ronll

(12 ) Malay Apple. The Malay Apple (Sy- fruits are round and are from one to two flil/ i lli mli .
zygium Malaccensis) has its origin, as its inrhes in diameter. They are usually whit-
name indicates, in Malaya. It has since ish or ivory colored. The crisp, white flesh a SIlHJ
been introduced into the Hawaiian Islands is thin and there is usually a hollow cavity pineal
and tropical America . The tree attains a between the meat and the large seed.
height of from 30 to 60 feet and has large (15 ) Star
oval leaves. On the naked branches of the (14) Pineapple. Contrary to popular belief, the comm,
tree a great profusion of flowers form and Pineapple (Ananus Comosus) is not native Ameri
are followed by egg or pear shaped frui ts. to Hawaii but to tropical America. It has 60 fee
The fruits, waxy in appearance, are rose, berome one of the most important tropical and h,
striped or white in color, depending upon fruits and is grown in almost all tropical bottol]
the amount of sunshine that reaches the or ph.;
areas. The plant is basically a rosette of
:,:kin.
fruit. The meat is somewhat dry, insipid, long, stiff, spiny leaves. The fruit is borne
milky
white, and rose-scented. They may be on a leafy stalk up the center of the plant.
('enter
made into desserts and jellies (fig 58). The basic difference between the wild and figure
(13) Rose Apple. The Rose Apple (Syzgium the domestic fruit is the size, the wild fruit I": ~\\'('I

J ambos) is often confused with the Malay being considerably smaller. The wild pine- {'ut th
apple. The rose apple is a small garden apple plant also has spiny edges on the leaf, tree. (
tree native to Indo-China or Java. The where the much cultivated varieties have whi('h

TAGO 55\1,\ TAGO 5:;11.\

56
characteristics.

Figl/J'/' 51/ . ('mnm('rcifl! brllWltfi. Com pore wilh figu re .j!) and J/ote lhe ,' Ilblie differen ce, from alld simi!arilie, with the
)m one to two 1,lnin/nill.
~ usually whit-
sp, white flesh
a smooth edge. Figure 59 shows a wild ( 16) Sapote. The Sapote or Zapote (Calo-
hollow cavity pineappl e. carpum Mammosum) is one of the best
irge seed. known fruits of tropical America and
(I5) Star Apple. The Star Apple (Caimito) is
ular belief, the common in the tropica.l forests of the closely resembles the mamey. It is culti-
) is not native Americas. The tree grows up to a, height of vated and is sometimes found wild. It is a
llcrica . It has 60 feet. The leaves are dark green on top milky-sapped tree which sometimes attains
)rtant tropical and have sh iny , silky, brown hairs on the the height of 100 feet. The fruit is shaped
st all tropica.l bottom , The fruit looks like a small apple lik e a ball, 4 to 8 inches in diameter, with
y a rosette of or plum with smooth greenish or purple rough , brownish skin and pink or reddish
:'kin. The lllcat is greenish colored and meat in which there are imbedded several
fruit is borne
llJilky in texture. When cut through the large, brown , shiny seeds. The fruit is
r of the plant.
center the brown elongated seeds make a usually eaten raw but is sometimes made
the wild and
figure like a 6 to 10 pointed star. The fruit into a preserve. The Zapote has a scent of
the \vild fruit bitter almonds and is used for fl avoring
i" ~\\'e('t and eaten only when fresh . \Vhen
fhe wild pine- cut the rind will, like other parts of the purposes. The tree is easily recognized by
ies on the leaJ, tree , ell1it a W'- fte sticky juice or latex its size and shape of the fruit. The leaves
~arieties have which is not )i ol.~onous. cluster at the end of the branches, are
TAGO 5511A T.\GO 55l1A
57
 -
,

.5 " b 8 q 10

Figure 51 . Apple banana. Thi.s /)1/.-iL'l-y of the specie is qtLite delic ioll s. The .~p/ c/men shown is unllsuall-y large.

slender and light green in color and are world. It has a sweet juice which is the
from 6 to 12 inches long. common source of sugar. It is normally
(17) Jackfruit. The J ackfruit (Artocarpus found growing in clumps in secondary
Heteraphylla) is a large, handsome tree growth areas. The soft, juicy stalks can be
native to India and has long been grown chewed to obtain the juice. Sugar cane has
in the Malayan tropics. The J ackfruit has green to reddish leaves , often striped sil-
since been introduced into the America.n very. It is best to remove the ha.rd outer the ft
tropics. It has a simple, dark green, shiny layer before chewing (fig 61) . outsi
(19) Hogplum . The hogplum (Spondias) can
('an I
leaf and produces a rough or prickly com-
pounded fruit the size of a large water- be found in cultivated and uncultivated spoon
melon. The fruit grows on a short stalk areas in the tropics. Usually its color as a
directly from the branches or on the trunk varies from yellow to red and in size from affect
proper. The large , brown seeds are edible Yz inch to 1Yz inches . It grows on trees nut p
when roasted. The fleshy, sweetish, yellow from 15 to 30 feet high . The fruit has a firm J
pulp about the seeds is boiled . The pulp sweet pungent smell similar to normal used
itsel f has a very musky odor (fig 60). plums (fig 62). the 11
The J
(18) Sugar Cane . Sugar cane (Saccharum e. Edible Nuts. plent'
Officinalis) is a well known giant grass (1) Coconut . The largest and probably the good
grown throughout tropical regions of the most common nut found in wet tropics is cocon

58 TAGO S511A TAGO 5511.\

 l, 5 c ' 11 , . I 12\

ual/y UzTge.
Figure 52. R ed bananas.

i which is the
:t,is normally the coconut. The coconut has three stages
in secondary of deye lopment. It is edible in all three
T stalks can be stagei' but its use will vary depending on
;ugar cane has the state of its growth. When green, the
en striped sil- coconut is an excellent source of water;
,he hard outer the fluid is al ways cool regardless of the
). outside temperature. The meat is soft and
~pondias) can can be scooped out of the shell with a
I uncultivated spoon. The green coconut and its water act
ally its color as a mild laxative and may adversely
d in size from affect susceptible persons. The ripe coco-
:rows on trees nut produces the copra of commerce. The
he fruit has a firm meat is most commonly shredded and
u~ed in pastries and candies. In this stage
u to normal
the meat of the coconut is firm or hard .
The milk or water of the coconut is less
plentiful, stronger in taste, but it is still
probably the good to drink. The germinating or sponge
wet tropics is coconut is less desirable. In this stage the
meat has fallen awa.y from the inside of
the shell and has absorbed the water. Th e
mea t is then found in a spongy ball. The
nut has started to grow with shoots pro-
truding from the coconut hull. The meat
of the coconut is edible in the sponge state;
however, there is no water. (Figure 63
shows the coconut in the three stages of
development.) To husk a coconut, cut a
length of hard wood (iron wood or guava
are exce ll ent ) about 3% feet long and 2
inches in diameter, sharpen one end a.n d
place the dull end firmly in the ground.
Hold the coconut horizontally by two ends
and drive it down on the husking stick
fo rcin g the coconut downward until all the
outer husk is off (the dry husks make
excellent tinder). The nut can then be
opened by punching a hole or by hitting

TAGO 551lA TAGO 5511A 59


Figure 5."1. Another view of the red banana.
firmly in the center with a blunt instru-
ment such as the back of a machete.
(2) Cashew. The Cashew (Anacardium Occi-
dentale) is a peculiar fruit. It is pear or
bell-pepper shaped, reddish when ripe. It
is soft, sweet and edible in the raw state.
It bears, at the tip, a hard, kidney-shaped
nut which is smooth, shiny and green or
brown in color (according to its stage of
maturity). In this kidney-shaped pod is
found a seed which is the cashew nut of
commerce. The nut is edible only after
being boiled or roasted until all its oil is
gone. Troops should avoid the green or
brown hull surrounding the nut as it con-
tains an irritant poison which will blister
the skin like poison ivy. Caution must be
taken when roasting or boiling the cashew
60
because the steam or smoke can cause
temporary or permanent blindness (fig 64) .
(3) Almond. The Indian or Tropica'i Almond
(Tcrminalia C utuppa) i widely dispersed
in all tropical countries and is primarily
found in cultivated and secondary growth
areas . T he tree attains a height from 50
to 60 feet. In some area , it may be as
high as 100 feet. The leaves are dark
green, shiny and are somewhat tear-drop
sha ped. Some of the lea yes may be red in
color. The nut is inside the fruit which
forms a fibrous exterior hull. When ripe,
the ~ull can be chewed tD provide some
nourishment. The seed inside the shell can
be eaten raw or roasted. Although this is
not the almond of commerce, it is a cousin
to the commercial almond and has a simi-
lar flavor. The nut is borne on the end of
the branch amid a cluster of leaves. When
ripe the hull turns a yellowish color. The
tree is deciduous and bears two crops annu-
ally just prior to dropping the leaves (fig
65).
(4) Black Palm. The Black Palm (Asira-
caryum Standleyanum) is quite prevalent
in most wet tropical areas. The tree is
easily identified in that it has uniform
bands of stiff black, needle-like spines pro-
truding from the trunk. It produces an
edible fruit and nut. The fruit is ball
shaped, roughly 11/2 inches in diameter and (6) Corozo.
is orange or red-orange in color. The fruit one of
is sweet and, although stringy, it can be Ameri('
eaten. The nut is oily and is flavored like and 11
a coconut. The black palm nut can be bling a
eaten raw only. The nut is inside an ex- over 30
tremely hard protective shell (figs. 66 and d roopinl
67). long an
(5) Canna Brava. Another common palm is orange (
the Canna Brava (Bactris Minor). This nuts (til
plant is a small palm with stems from 1Yz be SfJUCC
to 2 inches in diameter. It usually grows iog. Lil
in clumps and has long, thin, needle-like fo I led, :
spines on the stalk. These spines, or o f the
needles, grow on the trunk as well as on (ookcd.
the palm fronds and are usually brown in cri'p en
color. It is often confused with the black good ye~
palm. One sure distinction is the fruit. The f. Pota to 8ub
fruit of the canna brava is purple when (1) General.
ripe , and the clusters are quite small as er, d. i
TAGO 5511A TAGO 5511.\
Ike can cause
Idness (fig 64).
opical Almond
.dely dispersed
d is primarily
Dndary growth
ieight from 50
it. may be as
yes are dark
I'hat tear-drop
may be red in
1e fruit which
II. When ripe,
provide some
Ie the shell can
!though this is
~ . . .
I, It IS a COUSIn
Ind has a simi-
; on the end of
! leaves. When
;ish color. The
\Yo crops annu-
the leaves (fig

Figu,'c 64. The mango.

Palm (Asira-
quite prevalent
l. The tree is compared to the long, hanging bunches of The potato is not common in the wet trop-
~ has uniform the black palm . The fruit and nut can be ics; however, potato substitutes take its
like spines pro- eaten raw. Both the fruit, which is fibrous, place in the basic diet of native peoples.
t produces an and the nut, which is coarse, are of poor One of the most common of the potato sub-
fruit is ball quality and taste (fig 68). stitutes is the plaintain or cooking banana
n diameter and (6) Carozo. The Corozo (Scheeles Zonensis) is (para 29d) .
olor. The fruit one of the most common palms in the (2) Breadfruit. The Breadfruit (Artocarpus
ngy, it can be American jungles. The trunk may be thick Communis) tree is from 30 to 40 feet high
is flavored like and short or it may be very high, resem- and has enormous dark green, shiny, leath-
m nut can be bling a royal palm. The fronds may be ery, many fingered leaves. The fruit, borne
s inside an ex- over 30 feet long and up to 6 feet wide. The on the branches, are green, somewhat scaly
It (figs. 66 and drooping bunches of fruit are 4 to 6 feet and from 4 to 6 inches in diameter. The
long and grow very close together. The breadfruit is normally cooked and eaten
mmon palm is orange colored fruit looks like small coco- the same as the white potato but the core
Minor). This nuts (fig 69) . The oil from the nuts must and seeds are not eaten. It can also be
;tems from 11/2 be squeezed out and is excellent for cook- eaten in its raw state when ripe; simply
usually grows ing. Like most palms, it has a "heart" or peel or scrape the outer skin off, separate
lin, needle-like folded, young, unborn leaves near the top the pulp from the core and seeds and eat it.
ese spmes, or of the tree which can be eaten raw or The breadfruit is native to the East Indies
as well as on cooked . This "heart of palm" resembles (fig71).
ually brown in crisp cabbage or heart of lettuce and is a
(3) Taro. Taro is one of the most common
with the black p;ood vegetable substitute (fig 70).
potato substitutes found growing in the
i the fruit. The f. Potato 8ubs6tutes. wild state in wet tropics. However, it is
s purple when (1) General. Probably the most basic food called by many names. There are almost
quite small as served, in the western world , is the potato. as many varieties of taro as there are
TAGO 5511A T.lCO 5.\11A
61
 =

-=

the
sha
the
rou
to\1
Figure 66. Th e papaya. are
the
names. Discussion here will be confined to are poisonous but are destroyed by cook- spo
the most common species. ing. The calcium oxalate or oxalate of the
(a) Dasheen. The Dasheen (Colocasia Escu- lime crystals will cause a sharp, hot, II's!
lenta) is grown for its potato-like tuber . burning sensation in the mouth. The (b) Otl
It is eaten in a manner similar to the crystals are broken down and disappear for
potato and must be cooked. Dasheen when heat is applied. The tender leaves pot
grows wild; however, it is also widely of the plant can be boiled and eaten. son
cultivated . The lea.ves and the tubers The plant is from 1Vz to 3 feet high with \\'h
contain calcium oxalate crystals which the leaf stem growing from the base of Th

62 TAGO 5511.\ TAGO 5511A


Figure 56.
the plant. The leaves of the dasheen are
shaped like an arrow with the part of
the V at the base slightly filled in and
rounded. The leaf stem joins the leaf
towards its center. The dasheen lea.ves
are dark green with a purple tinge along
the leaf stem. There is usually a purple
!troyed by cook- spot on the upper part of the leaf where
te or oxalate of the stem joins. The green leaf is luster-
e a sharp, hot, less (figs 72 and 73).
) mouth. The (b) Ota. The Oto is a Latin American name
n and disappear for a variety of Taro. The Oto is a
be tender leaves potato substitute and also contains poi-
oiled and eaten. sonous, stinging oxalate crystals of lime
3 feet high with which are rendered harmless by cooking.
'om the base of This edible tuber also must be cooked.
TAGO 5511A TAGO MilA
/
The guava.
The tubers of the Oto are much smaller
than the dasheen and grow off the side
of the main root whereas the dasheen
tuber grows straight down . The leaf is
shaped like an arrow and is very similar
to the elephant ear. The leaf stem joins
the leaf at the apex of the V. However,
the leaf is on the same plane as the
ground. The leaf and leaf stem are dark
green and lusterless. The edges of the
leaf also have the purple coloration (figs
74 and 75) .
(4) Yams. The Yams and Yampi (Discorea
alta, bulbifera, esculerta) are excellent
potato substitutes. The yam grows on a
twisting vine and is common in the culti-
63
 Figw'e 67. Th e .sour sop.

vated and the wild state (fig 76). Most (b) Coat with ashes .
yams grow under the ground like sweet (c) Soak in a stream or salt ,,'ater for 3 to
potatos. Some will weigh up to 30 pounds. 4 days.
The color of the flesh will vary from white (d) Dry in the sun.
to purple. The vine leaves of yams can be (e) Cook them changing the water a felf
distinguished by their heart or arrow shape. times.
Some yams have leaves which are small (f) Eat a little of the yam and wait for about
and pointed with each leaf having 3 or 5 3 hours. If you have no ill effects, ea
points. The vines of the yam resemble the remainder of the tuber.
creeping vines and normally dry up when (5) Yuca, Cassava OT Tapioca (ivlanihot Escu
the yams are ready to be taken from the teTto). These can be eaten only wh~
ground. Some yams are poisonous in their cooked. The stalk-like leaves are deeply wh n
raw state and since the soldier cannot nor- divided into numerous (3 to 7) Ion a la
mally distinguish between the safe and the pointed sections or fingers. The woody bi ttc
poisonous, all yams should be thoroughly stem is slender and at points appears to be ('ate
prepared. To prepare yams that are not sectioned like a bamboo. Yuca grows to I digc
definitely known as safe, use the following height of 7 feet. The brown tubers a cate
proced ures: white inside. The yuca can be boiled, baked ( bitt
(a) Cut the yam in thin slices. or roasted and eaten like potatoes. The obsd

64 1'AOO 35I1A

225 - 02 9 0 ~ 65 - 5
It water for 3 to Fig /II(' .58. The malay apple.

white meat of the tuber can be grated, g. Vegetables and Vegetable Substitutes.
;he water a few dried, and powdered into flour. This is the (1) Akee (Blighia Sapida). A tree of West
('ommercial source of tapioca . There arc African origin and cultivated throughout
nd wait for about two clif'tinct varieties, the sweet and the most of the tropics, the tree is small (ap-
:10 ill effects, eat bitter. There i" no sure way to tell the proximately 20-30 feet high) and has dou-
ber. varieties apart without ta:5ting them. Both ble leaves and about 10 large, oblong leaf-
(Manihot Escu- vnrieties contain poisonous Hydrocyanic lets. The fruit is three-celled, colored from
atcn only when Acid, which breaks down and disappears H range of yellow to a reddish or reddish
m\'('s are deeply when cooked. The bitter variety contain!:) orange, and shaped somewhat like a bell
(3 to 7) long, a larger quantity of the acid giving it a pepper. The Akee fruit contains three
'.1'8. The woody bitter, burning tu:;te. Th e sweet variety, if large, black, shiny seeds that are located
Ilts appears to be eaten raw, may not have any effect on the at the end of the white pulpy mass. The
Yuca grows to a digestive system; however, it should be seeds and hull are poisonous and must
rown tubers are eaten only after cooking as the poisonous NEVER be eaten . The white meat, shaped
be boiled, baked (bittcr) variety cannot be distinguished by like a half walnut or brain, is the only
e potatoes. The obseJ'\'ation or smell (fig 77). part that is edible. The white meat is
TAGO SSl1A TAGO 5511A
65
2Z5 ~0 29 0 - 66 - 5
 /
I

Fig ltre liO . Thf

Figure 69. Th e wild pineapple. maturity.

66 TAOO MilA TAOO UUA

19 YlI~ OOYJ. YII~ OOYJ.

.fi J'!-.tn 1Vw.

10 spun ad 09 SD 1(J1!W sv 1{thiJQt f/.vw. pliO 1iJ<Jf b .'ana f a 1{7(JUiJ"! v SiJ1{JDiJ., V~Ptl l fa iJlHlOli ''1.1{,L 1l11 .lf Jpv( 1l{,L 0.9 Jmt!.']
 ll/IJI/

usual
howel
the j
black
meat.
right
overI~

NIT]
are a
I figs
(2) Avoc
is als(
to tn
in otf
grows
dark
proxiJ
green
Fi(Jure 61 . Sugar cane. This tropical member of the grass family may be found in cultivated areas or tn secondary growth. mcnt.
It may also be fo und growing wild in some swampy areas. yellov

68 TAGO MilA TAOO 5511.-1.

 l'/Ijl/ iIIMI fll/I/I/IJI JIgllffJf~Jl}u:!YEnfl.nl!:Uip~rrr
Figure 6f2. Hog plum. 7'h~
usually boiled in salt water and fried;
however , it can be eaten raw. When ripe,
the fruit opens naturally, exposing the
black seeds and a portion of the white
meat. The fruit must be gathered at the
right time, because if it is unopened or
overripe (opened too long) it is DEFI-
NITEL Y POISONOUS. If other foods
are available, the Akee should be avoided
(figs 78 and 79) .
(2) Avocado (Persea Americana). The fruit
is also called the alligator pear. It is native
to tropical America but is widely grown
in other tropical areas. The avocado tree
grows to a height of about 60 feet. It has
dark green, leathery leaves which are ap-
proximately 6 inches long. The peeling is
green in color during all stages of develop-
condaTY (JTowth . ment. The meat varies from a yellow to
yellow green when ripe. It has an excellent
TAGO 05IlA HGO 5511A
ver y small fruit has a 8weet tast e and smell.
flavor and is extremely tasty in salads.
The large nut or seed can be eaten; how-
ever, it is of poor flavor. The avocado has
been nicknamed "Soldiers Butter" because
it is soft when ripe and has been used as a
spread for use on bread (fig 80).
(3) Heart of Palm. Every palm tree, regard-
less of size, has a "heart". The heart is
merely the "unborn leaves" (underdevel-
oped leaves) of the tree. It is found at the
top of the tree, just under the base of the
fronds, in the top center portion of the
trunk. The heart may be used as a lettuce
or cabbage substitute and makes an excel-
lent salad. It is also called "Swamp Cab-
bage" (fig 70).
(4) Bamboo . Bamboo shoots may be cooked
and eaten. They are wrapped in protective
sheaths which are tough and coated with
tawny or red hairs. If eaten, these hairs
69
 Fig ~

cause
move
eating
mentic
soldier
of ban
cantee
water.
tions c
an excl
boo se
explo:-i
SI\'e C(

h. Poisonous
(1) H1levo
the 111(
in the
colore ~
Figure 63. The cocon'ut is shown here in the thl'ee distinct 8tages of deve lopment. At the top is a green coconut, in the grown
center is a ripe n'u t and at the bottom i.~ a germinating or ""!Junge" cuconut. dispen,

70 TAOO .\SUA
 Figure 64. The ca.~he-w . The nut Us the smail, kidney-shaped appelldflge at the end of the fruit .
cause much irritation of the throat. Re-
move these outer sheaths carefully before
eating the shoots. Bamboo deserves special
mention because of its many uses to the
soldier in the jungle. Two or three sections
of bamboo can be fashioned into excellent
canteens that will carry almost a gallon of
water. By poking through the inner sec-
tions of the bamboo, a soldi er can fa.shion
an excellent waterproof map carrier. Bam-
boo sections split and packed with plastic
explosive make excellent expedient explo-
sive con tainers.
h. Poisonous Plants.
(1) Huevo de Gato (Thevita Nitida) . One of
the most common poisonous plants found
in the American tropics, it has a scarlet
colored fruit that looks like two fruits
coconut, in the grown together. When cut, the fruit will
dispense a white milky sap. The leaves of
TAGO 5511A
the 12 to 15 foot shrub are leathery, light
green and oval shaped and are about 8 to
10 inches long. The stem, when cut or
broken, also emits the white milky sap. It
is commonly found along the roadsides
and in other secondary growth areas. It is
dangerously called the "wild tomato" by
some people.
(2) The Sand Box Tree (Hura Crepitans) .
This is a common jungle tree found in the
American tropics as fa.r north as Mexico.
The tree is usually medium in size but it
is not uncommon to find one that is over
100 feet high . The trunk is densely covered
with short, sharp, rose-like thorns. The
trunk is usually a gray-ta.n co lor while the
light green leaves are usually clu stered at
the top of the tree and usually form a
canopy. The fruit of the Sand Box is 2 to
4 inches wide and is shaped like a pump-
71
 kin , (
Insid
seed
of an
"iole]
seed ~
are p
viol
calisE
sap (
Oll:; i
In co
into
temJl
(3) Elep
POl S(
of 0
malL
Cll':~'
Figure 65. T he I ndian almond.

TAGO 5511A TAGO MilA

72
 Fl:gurl' UU.
kin, turning brownish in color when ripe.
Inside the fruit there are about 15 one-
seeded, woody cells that look like sections
of an orange. When ripe, the fruit explodes
violently with a loud report throwing the
seeds a considerable distance. The seeds
are poisonous and contain an oil which is
violently purgative. Death is sometimes
caused from eating these seeds. The milky
sap of the tree is also poisonous and seri-
ous inflammation is caused when it comes
in contact with the skin. If the sap comes
into contact with the eyes, it can cause
temporary or permanen t blindne:,;s (fig 81) .
(3) Elephant Ear (Alocasia M acrorhiza). This
poisonous plant has a heavy concentration
of oxalate of lime crystals. It is used
mainly for ornamental purposes but is dis-
cus!:'cd here because it is very similar to the
TAGO 5511A TAGO 55IIA
Black palm nuts.
dasheen, oto or other varieties of taro. The
leaves are shaped like an elephant's ear or
an arrow. The leaves vary from a light
green to a dark green in color and have a
yellowish leaf stem. The leaf is very waxy
in appearance. The leaf joins the leaf stem
at the apex of the V. However, the axis of
the leaf is on the same plane as the leaf
stem. There is no edible tuber; however,
since it is a member of the Arum family,
as is the Oto and Dasheen, its young, ten-
der leaves can be eaten in an emergency if
boiled and the water changed often. The
resulting product will resemble spinach
(fig 82).
(4) Strychnos. There are at least two distinct
species, the Strychnos Toxifera and the
Strychnos Panamanthis. Both are poison-
ous with similar properties. The Strychnos
73
Fig lire b7. A section of the black palm tree. The spines, or needles, of this tree are very hard, extremely brittle and punc-
ture the skin quite easily.
Toxifera is a slender, woody vine or shrub
which has opposite growing leaves with
green veins; one vein runs down the center
of the leaf and two are located on each
side of the center vein paralleling the out-
side edge of the leaf. The two outer veins
are not prominent in a young leaf and, at
times, are obscure in a matured leaf. The
plant stem as well as the leaves are easily
recognized by th e numerous brown hairs
that give it a wooly, soft appearance. The
nickname "Cat's Paw" is derived from the
shape of the soft, wooly leaves. The fruit
is shaped like a ball and is usually two
inches or so in diameter and has a hard,
green or yellow skin. The fruit has several
large seeds. This plant is famous as one
of the sources of CURARE, one of the
deadliest poisons known. A small quantity
in the blood stream will soon cause death
as the motor nerves are paralyzed almost
instantly. If curare were injected into any
part of the body, death would occur in a
matter of seconds. Curare is obtained from
the bark and roots by mashing them in
water and boiling until a small a.mount of
brownish colored paste remains in the bot-
74
tom of the kettle. It has been used by the
South American Indians (Jivaro) for poi-
soning their arrows and darts.
i. Distinguishing Edible and Inedible Plants.
There is no absolute method that can be used to
determine whether an unidentified plant or fruit is
edible or poisonous. However, an expedient method,
which is not positive, will probably suffice in an
extreme emergency. If the plant or food in question
emits a white milky sap, it should be discarded. If
the plant has no milky sap but emits an unpleasant
odor, it is unsafe. If the fruit or plant passes these
first two tests satisfactorily, it should then be tasted
by placing the tongue on a very small portion of
the substance. If the taste is agreeable, the plant
should then be peeled and cooked. The water should
be changed three or four times. A very small portion
of the food should then be eaten and the consumer
should wait three or four hours before a decision is
made to eat the remainer.
j. Preparation of Rice for Consumption. In most
tropical areas of the world the cereal grain rice is a
staple food. This is especially true in the Orient.
The individual soldier should know how to prepare
this food properly either in small portions or in
quantity. To prepare rice for one soldier utilizing a
TAGO 5511A TAGO 55\1A
I brit.tle and punc-

een used by the

/ivaro) for poi-
;is.

U!dible Plants.
can be used to
llant or fruit is
)edient method,
y suffice in an
ood in question
e discarded. If
I an unpleasant
Int passes these
I then be tasted
nail portion of
able, the plant
Ie water should
y small portion
I the consumer
re a decision is

pti on. In most

grain rice is a
in the Orient.
10\\' to prepare

portions or in
:lier utilizing a Figure us. Conno b roVQ nu t s.

TAGO 5511A 75