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The Ceylon Olive
The ceylon olive (Elaeocarpus serratus) is an uncommon fruit that is occasionally cultivated here in Florida, though not extensively so outside its native range. Ripe in January through March and characterized by green, olive-like fruit that tastes pasty with an avocado-like quality.
This tree can be quite unpredictable and bear alternate bearings; however, this can be reduced with proper pruning techniques.
Early Life and Education
Today’s Ceylon boasts diverse traditions that reflect ancient India, while adapting its cultural legacy to meet local needs and aspirations.
The people are known for the way they dress and speak; preferring traditional forms of music and dance over contemporary ones.
Before 2000 BC, Ceylonese people enjoyed an advanced civilization and culture. Cultivated people, they practiced purity in diet, marriage and other aspects of daily living.
Women would wear a chemise made of lawn or muslin with a narrow collar and lace fichus around their neck, their hair was long and styled using a circular shell comb in front and they accessorized themselves with gold and silver jewelry.
Olive provides internal talent with programs for personal and professional development, including Choose Growth in Leadership and Women in Leadership programs that assist managers and talented individuals advance their careers.
Rooting studies conducted on softwood cuttings and air layers from hardwood branches indicate that wet summer weather is best suited to rooting softwood cuttings and air layers from hardwood branches, while results also demonstrate grafting as a viable propagation method for elite Ceylon Olive clones. Gallic acid and mearnsetin act as competitive-type inhibitors of mushroom tyrosinase enzyme activity while their ethyl acetate-soluble fractions exhibit promising antimelanogenesis effects in Zebrafish embryos.
Sir Oliver Goonetilleke amassed considerable wealth during his self-imposed exile in London through Lloyd’s and other investments. He died aged 82 in 1978.
Elaeocarpus serratus, more commonly referred to as the Ceylon olive or Indian olive, is native to Sri Lanka and other tropical parts of Asia. It produces egg-sized fruits that resemble large green avocados in appearance.
Foodies have discovered an underrated ingredient, jalpai, which has made its way into luxurious hotels and restaurants worldwide. Chefs in Assam use jalpai in ice cream for an irresistibly citrusy treat while Manipuri tea brand Dweller Teas offers refreshing beverages featuring both jalpai and chorophon. In a recent study evaluating melanogenesis inhibition effect and antityrosinase activity of an ethanolic extract and its four soluble fractions found gallic acid and mearnsetin showed superior antityrosinase activity with mearnsetin having the highest activity among them all.
Elaeocarpus serratus’s tart-sweet fruit is one of the tropical table fruits to watch out for and is revered for its abundance of minerals, vitamins, and fiber. Furthermore, this tasty treat also boasts several antimicrobial compounds.
Primary investigations on Ceylon olive germplasm revealed a wide variation in terms of fruit size and shape as well as leaf characteristics. Air-layer rooting with 7.5mM IBA proved useful for medium-scale cloning of elite cultivars from this species.
25 accessions that excelled at fruit weight were selected; indirect selection was then performed to eliminate genotypes with low pulp content. These trees are well suited for cultivation in continuous patches of tropical and subtropical forest, groves and patchy fragmented cultivated areas; they may not perform well in open environments such as savannas or human settlements.