Page 23 - Corossolier

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Corossolier

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CA RBD 4-23

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  • 1767 (Creation)

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1 illustration : pencil on paper with watercolour and gouache ; 31.4 x 40.5 cm

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Illustration of Soursop (Annona muricata); in French, Corossolier; in Haitian Creole, Kowosòl. Place of creation: au Cap [Cap-Haïtien]. Specimen origin: Cap [Cap-Haïtien].

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      General note

      Inscription (transcribed from recto): No 15. / Corossolier.

      General note

      Inscription (from recto; translation): No 15. / Soursop.

      General note

      Inscription (transcribed from verso): Une Branche de Corossolie avec sa feuille et son fruit fait au Cap en 1767. Rabié. Grand. nat: / no. 23 Onona muricata. Linée / une Branche de corossolier, avec sa feuille, sa fleur et son fruit, grandeur naturelle 1767. un corossol coupé La pulpe de corossol est blanche, jûteuse et un peu acide. elle se mange avec du sucre; ou bien on met le corossol au four four ce qui lui fait perdre son acidité. c’est un excellent remede pour les dyssenteries. Le corossolier gréffé sur Le pommier-cannelle, donne un fruit délicieux, appelé chirimolia. L’acide du corossol est mêlé au goût sucré de la pomme-cannelle.

      General note

      Inscription (from verso; translation): A branch of the soursop tree with its leaf and its fruit, made at Cap-Haïtien in 1767. Rabié. Natural size / no. 23 Onona muricata. Linnaeus / A branch of the soursop tree, with its leaf, its flower, and its fruit, natural size, 1767. A soursop, cut. The pulp of the soursop is white, juicy, and a little sour. It is eaten with sugar; or else the soursop is cooked in the oven, which removes its acidity. It is an excellent remedy for dysentery. The soursop grafted on the sugar-apple tree produces a delicious fruit, called cherimoya. The acidity of the soursop is mixed with the sweetness of the sugar-apple.

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      23

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      24

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