Fruit Trees of Nicaragua

Do you know what are the fruit trees of Nicaragua? In this country,the soils and the tropical climate favor the production of fruits. The variety is immense, both of fruits typical of the region and those that are more exotic, making the country a paradise for fruit lovers.

Fruit Trees of Nicaragua: Mango

Its scientific name is “Mangifera Indica” and it is one of the best known, not only in the country but worldwide. The maximum harvest of the fruit occurs between the months of March and April. In Nicaragua there is a great variety of species, of different colors and colors. It is often consumed fresh, although it can be used for juices, salads, jellies, jams, among other preparations. It can be consumed green or ripe.

These trees are common in the gardens and patios of Nicaragua since in addition to producing a large amount of fruits per harvest, they are of great beauty and offer shade. The production of the graft fruit occurs after 6 to 8 years from the time of sowing seed production.

Fruit Trees of Nicaragua: Bananas

The scientific name of this well-known plant is “Musa spientum” and in Nicaragua there is an extensive variety of bananas. It is very consumed, economical and does not require preparation. It is consumed fresh, in smoothies, baked, served with hot cheese and in a myriad of ways.

Among the varieties produced in Nicaragua are the common yellow banana, known worldwide as well as the varieties called “Caribbean Banana” that has a particular yellow or red color. There are also square bananas. You can also find the “square bananas” which are a variety used in various preparations. This plant is actually an herb since it does not possess a woody character, however it is confused by many with a tree. Can measure up to three meters

Fruit production occurs after 12 to 18 months of planting and requires a humid tropical climate. Its leaves are used to wrap food or other items, it is also used in the manufacture of handicrafts.

The banana, on the other hand, is a much larger variety, with a similar appearance but it is consumed cooked, although when it is ripe it can be consumed as if it were fruit. Banana is a staple food throughout the country and is prepared fried or cooked, as well as in a wide variety of dishes.

Fruit Trees of Nicaragua: Medlar

The loquat is a large tree, with a thick, cylindrical trunk that can reach up to 40 meters in height. Its fruit is exquisite and in Nicaragua different varieties of different shapes and sizes are produced, there is even a giant variety that can measure up to three times the size of a common medlar. Its fruit is pink yellow and reaches red when ripe. They are very sweet fruits that are consumed fresh in most Nicaraguan homes.

Nicaraguan Fruit Trees: Jocote

The jocote tree, also known as jobo, xocote, plum bone, jocote or cocota is a fruit tree that grows in the tropical areas of America and belongs to the “Magnoliopsida” class. It is of the “deciduous” type that can reach between 3 to 8 meters in height.  Its trunk is short and the ramifications are produced from a height of one meter. Its branches are thick, twisted and brittle.

Its fruit is a drupe, which can appear in groups of two or three or solitary, its color is purple red, yellow and orange, and its shape is ovoid. The pula is yellow, bittersweet and juicy, has a bone and contains 1 to 5 seeds.

In Nicaragua there are two species, and each of them has varieties, estimating that there are 50 different species. The best known is the Jocote Amarillo, which is produced between the months of July to September.

The Jocote Rojo whose fruits are produced in summer is also common.

The fruit is born green, however it changes color in the maturation process reaching a yellow tone. It is consumed fresh, although it can be eaten cooked. For its part, the red variety changes from green to yellow and then to dark red. It can be consumed both green and ripe. It is used in different sweet preparations, mainly during the Easter season.

Nicaraguan Fruit Trees: Coffee

The coffee season is from October to February and in Nicaragua, being a tropical country, it is produced in different areas. The type “Arabica” is produced in the country and is cultivated with various methods to obtain different flavors and qualities.  In its wild state it can exceed 10 meters in height, although for productive purposes it is pruned and kept between two to four meters. Its trunk is smooth and straight, with abundant branches and evergreen leaves.

The coffee tree bears fruit three to five years after planting and it is possible to harvest approximately two kilos of fruit per tree. To consume it, it undergoes different processes until the grain is ground to be consumed as an infusion.

Fruit Trees of Nicaragua: Papaya

Papaya is mainly produced in the Rivas Department of the country, generating approximately 15.95 million fruits, it is also produced in the North Atlantic Autonomous Region. It is a shrub with an unbranched trunk, which can reach a height of between 1.8 to 2.5 meters.

Its fruit is one of the largest in the country and its peel is yellow, not edible. Inside it is yellow orange, with a hollow center and is full of black seeds of small size. It is consumed fresh, in fruit salad or The traditional way to consume it is by cutting it into long or square pieces, and eating it fresh or in a fruit salad.

Other fruit trees that are grown in the country are orange, lemon, mandarin, tamarind, breadfruit, mammon, avocado, mamey, zapote, caimito, cashew, carambola, nancite, almondpeach, currant, mamey and rare species of the Pacific, such as pejibaye, Chinese tamarind, figChinese mammon, pink apple, pulasan, Japanese plum, among others.

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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