Inga buorgoni DC. Leguminosae.
The pulp of this-legume is edible.
I. fagifolia Willd.
The seeds are covered with a fleshy, edible pulp.
I. feuillei DC.
This plant is a native of Peru and is cultivated there in gardens,
where it is called pacay. The white pulp of its long pods is eaten.
I. insignis Kunth.
The pulp of the legume is edible.
I. marginata Willd.
The legume contains a sweet and sapid edible pulp.
I. spectabilis Willd.
This plant bears a pod with black seeds in sweet,
juicy cotton. It was called guavas by Cieza de Leon in his travels, 1532-
50. It is the guavo real of Panama and is commonly cultivated for the
white pulp about the seeds.
I. vera Willd. Linn.
The pulp about the seeds is sweet and is eaten by
Inocarpus edulis Forst. Leguminosae. TAHITIAN CHESTNUT.
Islands of the Pacific.
The nuts of the ivi, or Tahitian chestnut, says
Seemann, are eaten in the Fiji Islands, roasted or in a green state, and
are soft and pleasant to the taste. They are much prized by the natives
of the Indian Archipelago and in Machian the inhabitants almost live on
them. Labillardiere says the fruit is eaten boiled by the natives of the
Friendly Islands and the flavor is very much like that of chestnuts.
Wilkes says it is the principal food of the mountaineers of Fiji. Voigt
says the nuts are edible but are by no means pleasant. The tree is
called in Tahiti, rata.
Inula crithmoides Linn. Compositae.
The leaves are pickled and eaten as a