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Fruit subglobose, oblong or obovoid, crimson, scarlet, or rarely yellow; flesh thick, occasionally succulent, and edible; nutlets usually 5, thin, pointed at the ends, mostly obscurely grooved or ridged on the back; corymbs tomentose or pubescent; leaves membranaceous to subcoriaceous, broad, rounded or cuneate at base, at maturity usually pubescen
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