Click the plant name for an article on growing it.
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F (min F°) Extra cold sensitive, requires special care esp. in northern Treasure Coast
X A few are Toxic–be sure you know what you are doing!
Abiu F(30°) –♦ Pouteria caimito; Sapotaceae˙ pH5.5-6.5
X Ackee F(28-30°) X Toxic –♥ Blighia sapida or Cupania sapida; Sapindaceae
Allspice–Pimenta dioica; Myrtaceae˙
Apple–Malus domestica; Rosaceae pH6.0-6.5 (only low-chill-hour varieties)
Atemoya–♥ Annona cherimola X Annona squamosa; Annonaceae˙ pH7.0-8.0
Avocado–Persea americana; Lauraceae˙ pH5.5-7.0
Bael fruit–♥ Aegle marmelos; Rutaceae˙
Banana–Musacea spp.; Musaceae˙ pH5.5-6.5
Barbados Cherry (Acerola)–♥ Malpighia emerginata; Malpighiaceae˙
Bay Rum– ♦ Pimenta racemosa; Myrtaceae˙ (makes Bay Rum aftershave)
Bignay–Antidesma bunius; Euphorbiaceae
Bilimbi– ♣♥ Averrhoa bilimbi; Oxalidaceae (very tart Carambola relative)
Biriba F –♥ Rollinia deliciosa; Malpighiaceae
Blackberry–Rubus spp.; Rosaceae˙ pH5.5-7.0
Blackberry Jam fruit– ♣ Randia formosa; Rubiaceae˙
Black Sapote F (28-30°) (Chocolate Pudding fruit)–♥ > Diospyros digyna; Ebenaceae˙ pH5.5-7.0
Blueberry–Vaccinium spp.; Ericaceae˙ pH4.0-5.5
Blue Grape (False Jaboticaba)–Myrciaria vexator; Myrtaceae˙
Bunchosia (Peanut Butter fruit)– ♥ > Bunchosia argentea; Malpighiaceae˙
Caimito F (~30°) (Star Apple)–♥ Chrysophyllum cainito; Sapotaceae
Canistel F (28-30°) (AKA Egg fruit or Yellow Sapote)– > Pouteria campechiana; Sapotaceae˙ pH5.5-7.5
Cape Gooseberry–♥ Physalis peruviana; Solanaceae˙
Capulin Cherry–Prunus salicifolia; Rosaceae
Carambola (Starfruit)–♥ Averrhoa carambola; Oxalidaceae˙ pH5.5-6.5
Carissa (Natal Plum)–♥ ♦ Carissa Macrocarpa; Apocynacea˙ (thorns!)
Carob–Ceratonia siliqua; Fabaceae˙ (legume)
X Cashew F (30-32°, 50-60°1st year) X Toxic –♦ ♥ Anacardium occidentale; Anacardiaceae⋅
Che ♥ > Cudrania tricuspidata; Moraceae˙pH5.5-6.5
Cherry of the Rio Grande–♥ Eugenia aggregata; Myrtaceae˙ pH5.5-6.5
Cocoa F (32°) (chocolate)–Theobroma cocoa; Sterculiacea
Coconut F –♥ Cocos nucifera; Arecaceae˙
Cocoplum–♦ Chrysobalanus icaco; Chrysobalanaceae⋅
Coffee F (28-30°)–Coffea arabica var. arabica˙& bourbon, & C. canephora and hybrid
Curry Leaf–Murraya koenigii; Rutaceae˙ (used in Indian cooking)
Custard apple F (28-30°)–♥ Annona reticulata; Annonaceae pH7.0-8.0
Elderberry–Sambucus spp.; Adoxaceae American: S. canadensis˙, European: S. nigra
Eugenia–(several varieties )˙
Everglades tomato–Solanum lycopersicum; Solanaceae˙ (small cherry, heat tolerant)
Falsa ♦ ♣ (Phalsa, Sherbert berry)–Grewia asiatica; Malvaceae (medicinal)
Fig–♥ Ficus carica; Moraceae˙ pH5.5-8.0
Garcinia–(several varieties i.e. aristata˙, dulces˙, madruno˙: very tart, not much flesh)
Granadilla– ♥♣ Passiflora quadrangularis (or P. macrocarpa); Passifloraceae
Grape, Muscadine–Vitis labrusca L. and Vitis rotundifolia Michx˙
Green Sapote F —♥ Pouteria or Calocarpum viride
Grumichama–♥ Eugenia brasiliensis Lam.; Myrtaceae˙ pH5.5-7.0
Guava, Cas–Psidium friedrichsthalianum; Myrtaceae˙ (tart, resistant to fruit flies)
Guava, Cattley (Strawberry)–♥ Psidium cattleianum; Myrtaceae {invasive}
Guava, Pineapple (Feijoa)–♦ Feijoa sellowiana; Myrtaceae (many trees fruit better than only one)
Guava, tropical–♥ Psidium guajava L; Myrtaceae˙ pH5.5-7.0
Ilama F –♦ Annona diversifolia; Annonaceae pH7.0-8.0
Imbe–♦ Garcinia livinstonei; Clusiaceae˙
Inga (Ice Cream Bean)–♥ Inga spp.; Fabacaea˙ (legume)
Jaboticaba– ♦ ♥ > Myrciaria cauliflora; Myrtaceae pH5.5-6.5 (Sabara˙, Red˙, White, Yellow, Grimal˙)
Jackfruit– ♥ ♥ Artocarpus heterophyllus; Moraceae˙
Jamacian Apple
Jujube, Chinese > Ziziphus Zizyphus; Rhamnaceae
Jujube, Indian–♥ Ziziphus mauritiana; Rhamnaceae˙
June Plum (Ambarella)–Spondias dulcis; Anacardaceae {invasive}
Kei Apple – Dovyallis caffra; Flacourtiaceae˙ (thorns!)
Kwai Muk–♥ > Artocarpus hypargyreus; Moraceae˙
Lemon–Citrus lemon; Rutaceae˙ pH5.5-6.5
Lime, Key–Citrus aurantifolia Swingle; Rutaceae˙ pH5.5-6.5
Lime, Persian or Tahiti–Citrus latifolia; Rutaceae˙ pH5.5-6.5
Longan–♥ Dimocarpus longan; Sapindaceae⋅pH5.5-7.
Loquat–♦ Eriobotrya japonica; Rosaceae˙ pH5.5-7.5
Lychee–♥ Litchi chinensis; Sapindaceae˙ pH5.5-7.0
Macadamia–♥ Macadamia integrifolia; Proteaceae˙ pH5.5-6.5
Malabar Chestnut–♥ ♣ Pachira aquatica; Malvaceae˙
Malay Apple F (30°) AKA Jamaican Apple–Syzygium malaccensis; Myrtaceae
Mamey sapote F (28°) –♥ Pouteria sapota; Sapotaceae˙
Mammee Apple F (30°)– ♦ ♣ Mammea americana; Calophyllaceae (apricot flavor, apple texture)
Mango– ♥ Mangifera indica; Anacardiaceae˙ pH5.5-7.0 some great cultivars
Miracle fruit F (30°)– ♣ ♥ Synsepalum dulcificum; Sapotaceae˙ pH4.0-5.5
Mombin (Hog plum #1) –Spondias mombin; Anacardiacea
X Monstera F (32°) (Ceriman)– ♥ ♦ ♦ Monstera deliciosa; Araceae˙ Read poison caution below.
Moringa (Drumstick)– ♥ ♣ Moringa oleifera; Moringaceae˙
Mulberry–♥ Morus rubra; Moraceae˙
Muntingia (Strawberry tree)–♣ ♥ Muntingia calabura; Muntingiaceae˙
Mysore raspberry–♦ Rubus niveus; Rosaceae˙
Nance (Hog Berry)– ♥ Byrsonima crassifolia; Malpighiaceae
Neem– ♦ ♥ Azadirachta indica; Meliaceae˙ (medicinal)
Noni F (30°) –Morinda citrifolia; Rubiaceae (medicinal)
Orange–Citrus sinensis; Rutaceae˙ pH5.5-6.5
Otaheite gooseberry–Phyllanthus adidus; Phyllanthaceae
Papaya F (30°)– ♥ Carica papaya; Caricaceae˙ pH5.5-7.0
Passion fruit F (30°)–♥ Passiflora spp.; Passifloraceae˙
Pawpaw ♦ Asimina obovata; Annonaceae
Peach & Nectarine–Prunus persica; Rosaceae˙ pH6.0-6. (only low-chill-hour varieties)
Peach Palm (Pejibaye)– ♦ ♥ Bactris gasipaes; Palmae or Arecaceae
Pear–Pyrus ssp; Rosaceae (only low-chill-hour varieties)
Pepino Dulce (Pepino Melon)–Solanum muricatum; Solanaceae
Persimmon–♥ ♥ Disopyros virginiana; Ebenaceae˙ pH5.0-6.0
Pigeon Pea–Cajanus Cajun; Fabaceae˙ (tree legume–toor dal)
Pineapple–♥ > Ananas comosus; Bromeliaceae˙ pH4.0-5.5
Pitaya–(Dragon fruit)–♣ ♦ Hylocereus spp.; Cactaceae˙ pH5.3-6.7
Pitomba–♦ ♥ Eugenia luschnathiana; Myrtaceae˙ pH5.5-7.5
Pitangatuba (Star Cherry) F > Eugenia selloi; Myrtaceae˙
Plantain–Musa × paradisiaca˙ (cooking banana)
Pomegranate– ♥ Punica granatum; Punicaceae˙ pH5.5-7.0
Prickley Pear–Opuntia spp.; Cactaceae˙
Pummelo–♥ Citrus maxima; Rutace
(100)
Raisin Tree– ♥ Hovenia dulcis; Rhamnaceae
Rose Apple F –♣ ♥ Syzyygium jambos; Myrtaceae˙ (tastes like a rose smells)
Rumberry–Myrciania floribunda; Myrtaceae
Santol F (35°) –♦ Sandoricum koetjape; Meliaceae
Sapodilla (Naseberry, Chiku)–♥ ♥ > Manilkara zapota; Sapotaceae˙ pH6.0-8.0
Seagrape–♥ Coccoloba uvifera; Polygonaceae
Soursop F (mid 40s°) (Guanabana)–♦ Annona muricata; Annonaceae˙ pH7.0-8.0
Spanish Lime F (~30°) (Mamoncillo)–Melicoccus bijugatus; Sapindaceae
Spanish Tamarind F (chinee tambran)♥–Vangueria edulis; Rubiaceae˙
Strawberry–Fragaria ananassa; Rosaceae⋅pH5.5-6.5
(110)
Stopper (Simpson Stopper)– ♦ Myricanthes fragrans; Myrtacea
Surinam cherry–♥ ♥ Eugenia uniflora; Myrtaceae˙ {invasive}
Sugar Apple (Sweetsop)–♥ ♥ Annona squamosa; Annonaceae˙ pH7.0-8.0
Tallowwood (Hog Plum#2)–♥ Ximenia americana; Ximeniace
Tamarind F (28°)–♥ Tamarindus indica; Fabaceae⋅ (legume)
Tea– ♦ Camelilia sinensis; Theaceae
Tree Tomato (Tamarillo)– ♦ ♦ Cyphomandra betacea; Solanaceae˙
Turkey berry (Pea Eggplant) Solanum torvum; Solanaceae (eggplant rootstock InRe:Chris Rollins)
Vanilla F –♣ ♦ on trees > in pots > pollinate > curing > Vanilla planifolia; Orchidaceae˙
Wampi–Clausena lansium; Rutaceae
(120)
Watermelon–Citrullus lanatus; Cucurbitaceae
Wax Jambu F (28°)–♥ Syzygium samarangense; Myrtaceae
White Sapote– > Casimiroa edulis, C. tetrameria and hybrids˙ pH5.5-7.0
Yacon– ♦ ◊ Smallanthus sonchifolius; Asteraceae˙ (root crop tastes like fruit) Needs full sun.
F Extra cold sensitive, requires special care
X Toxic–be sure you know what you are doing! *
* Toxic
X Ackee fruit and seed (photo) are not edible. The edible part is only the fleshy aril surrounding the seed, and then only when the fruit is fully ripe and splits open naturally (“awned” or “yawned”). Also, the red tissue and veins that connect the aril to the seeds must be removed.
• It must be fresh. Both immature and overripe Ackees are poisonous.
• Safer for neighbors or their children if planted in a back yard or inaccessible spot.
• Not just upset-stomach-poisonous: but deadly. Please read this note from the U.FL. article on Ackee:
Recommendation: Although the foliage and bright red fruit of ackee are beautiful, they are not recommended for home plantings by anyone unfamiliar with the fruit of this tree. In addition, children and adults unfamiliar with the fruit must be kept from consuming the fruit if it is accidentally picked at an improper stage of development.
• It’s rare, but people who were considered experts in handling Ackee have died from eating it. Do take care!
That said, Saltfish and Ackee is the national dish of Jamaica, where it is much loved.
X The Cashew Apple is edible, but inside the nut shell is a viscous oily sap—like poison ivy on steroids—which must be neutralized before you crack it open. Cashew (very cold sensitive here) is in the same family as Poison Ivy which grows well in the Treasure Coast as do more welcome relatives like Mango and the no longer welcome Brazilian pepper (introduced as a decorative plant, it quickly took over. It is now a Class 1 invasive.)
X Monstera All parts of the plant are poisonous including the fruit before it is fully ripe. The unripe fruit contains oxylate; these are needle shaped crystals that literally feel like needles and burn in your mouth. You know the fruit is ripe when the hexagon shaped scales fall off by themselves. Store the unripe fruit in a plastic or paper bag, or in an empty cooler until the fruit expands and pushes off the scales completely. Either eat what is exposed or if it is protected you can wait until the whole fruit can be eaten. Whatever fruit is exposed is safe to eat. If you are the allergic type, try a little and wait a full 10 minutes to be sure there is no reaction. The black specks are floral remnants and are harmless.