View allAll Photos Tagged monkeybread
Monkey salt dough sculpture shares a piece of himself
(Perfect Pullapart Garlic and Herb Loaf Chainbaker recipe)
Did you ever read The Little Prince? This is the giant tree le petit prince was worried would break apart his small planet.
“On the little prince’s planet there were—as on all planets—good plants and bad plants. The good plants come from good seeds, and the bad plants from bad seeds. But the seeds are invisible. They sleep in the secrecy of the ground until one of them decides to wake up. Then it stretches and begins to sprout, quite timidly at first, a charming, harmless little twig reaching toward the sun. If it’s a radish seed, or a rosebush seed, you can let it sprout all it likes. But if it’s the seed of a bad plant, you must pull the plant up right away, as soon as you can recognize it. As it happens, there were terrible seeds on the little prince’s planet—baobab seeds. The planet’s soil was infested with them. Now if you attend to a baobab too late, you can never get rid of it again. It overgrows the whole planet. Its roots pierce right through. And if the planet is too small, and if there are too many baobabs, they make it burst into pieces.
“It’s a question of discipline,“ the little prince told me later on. “When you’ve finished washing and dressing each morning, you must tend your planet. You must be sure you pull up the baobabs regularly, as soon as you can tell them apart from the rosebushes, which they closely resemble when they’re very young. It’s very tedious work, but very easy. Sometimes there’s no harm in postponing your work until later. But with baobabs, it’s always a catastrophe.”
The Little Prince by Saint-Exupery
It is impossible to accurately determine the age of Baobabs because the wood has no age rings. Baobab trunks grown very large over time and hollow out allowing them as houses, prisons, bars, even bus stops! This giant tree was planted in Miami's Fairchild Tropical Botanic Garden in 1939 and is still growing.
The large, pendulous white and sweetly scented flowers which are pollinated by bats are followed by velvety fruits which are full of edible acidic pulp sought by monkeys and people. In the dryer, temperate regions of Africa, Baobabs are a tree of myth and legend. Traditional medicines are obtained from its bark, leaves, and fruit.
Baobab Tree, Fairchild Tropical Botanic Garden, Miami FL
Monkey bread got a makeover for the ladies futsal team.
8 inches across with activated charcoal for the black pentagons.
100% whole wheat. Garlic x herbs.
Might try with brioche. 🤔
Monkey in the Middle
felt, faux fur
wire armature
recycled polyfil
original drawing by
four-year-old boy
For Father's Day 2004 we made monkey bread and decorated the room with a banner of monkeys with strings for tails. Monkey in the Middle was made from one of those drawings..
Update: Monkey in the Middle now has a cousin .
This is an old family recipe. It is meant to be "Pulled Apart" with a fork
Photographed at our work potluck (Grazing Day)
Wednesday December 18th, 2024
Tomorrow is my boss's 40th birthday, so I made this "monkey bread" to take in for her. And, um, she's working on job evaluations this week.
3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
3. In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
4. In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
5. Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g, Trans Fat 2g); Cholesterol 60mg; Sodium 550mg; Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 26g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
Monkeys get special tv and kitchen privileges on Mondays. (Part of the new No Monkey Left Behind --which is part of the No Monkey Butt legislation which is part of the New Deal for Primates initiative.)
Everyone was happy with the idea of making monkey bread until Imp asked if monkey bread was made for monkeys or made of monkeys?!
Did you ever read The Little Prince? This is the giant tree le petit prince was worried would break apart his small planet.
“On the little prince’s planet there were—as on all planets—good plants and bad plants. The good plants come from good seeds, and the bad plants from bad seeds. But the seeds are invisible. They sleep in the secrecy of the ground until one of them decides to wake up. Then it stretches and begins to sprout, quite timidly at first, a charming, harmless little twig reaching toward the sun. If it’s a radish seed, or a rosebush seed, you can let it sprout all it likes. But if it’s the seed of a bad plant, you must pull the plant up right away, as soon as you can recognize it. As it happens, there were terrible seeds on the little prince’s planet—baobab seeds. The planet’s soil was infested with them. Now if you attend to a baobab too late, you can never get rid of it again. It overgrows the whole planet. Its roots pierce right through. And if the planet is too small, and if there are too many baobabs, they make it burst into pieces.
“It’s a question of discipline,“ the little prince told me later on. “When you’ve finished washing and dressing each morning, you must tend your planet. You must be sure you pull up the baobabs regularly, as soon as you can tell them apart from the rosebushes, which they closely resemble when they’re very young. It’s very tedious work, but very easy. Sometimes there’s no harm in postponing your work until later. But with baobabs, it’s always a catastrophe.”
The Little Prince by Saint-Exupery
In the grassy plains of Africa, Baobabs swell with water during the rainy season, attracting thirsty elephants that strip the bark to get to the moist tissue. The Baobab (Adansonia digitata) has long provided people with material for rope, cloth, soap, dye, glue, fodder and medicine. For instance, in West Africa, the young nutritious leaves are cooked and eaten like spinach.
It is impossible to accurately determine the age of Baobabs because the wood is soft and spongy and has no age rings. One thing is for sure, Baobab trunks become very large and sometimes hollow out over time, prompting people to use them as houses, prisons, bars, storage barns and even bus stops! This giant tree was planted in Miami's Fairchild Tropical Botanic Garden in 1939 and is still growing. www.flickr.com/photos/jungle_mama/4923345467/
Regarded as the largest succulent in the world, the baobab tree is steeped in a wealth of mystique, legend and superstition wherever it occurs in Africa. It is a tree that can provide food, water, shelter, and relief from sickness. During drought, elephants obtain moisture by chewing on the wood. The stem is covered with a bark layer, which may be 50-100 mm thick. The leaves are hand-sized and divided into 5-7 finger-like leaflets. The baobab is a deciduous, meaning that in winter, it sheds all of its leaves and grows new ones in spring.
The large, pendulous flowers (up to 200 mm in diameter) are white and sweetly scented and are pollinated by bats. They are followed by velvety fruits full of edible acidic pulp sought by both monkeys and people. In the dryer, temperate regions of Africa, Baobabs are a tree of myth and legend. Baobabs are carefully tended by rural peoples and are particularly useful. Traditional medicines are obtained from its bark, leaves, and fruit. Its bark can be pounded to produce fibers that are used to make baskets, cloth, hats, mats, nets, rope, and strings (interestingly, after the bark is stripped away, the baobab grows new bark). Its leaves are cooked and eaten as greens, and are dried for use as a seasoning and a sauce and stew thickener. Its fruit is rich in vitamin C, calcium, and iron, and is called pain de singe or monkey bread. It can be roasted, ground, and boiled to make a coffee-substitute; it is also soaked in water to make a refreshing drink, and is used as a flavoring.
A Baobab will make a handsome addition to a large garden, estate, or large parkland providing the soil is not waterlogged. Baobabs cannot tolerate even mild frost. When they are young, baobabs do not resemble their adult counterparts, the stems are thin and inconspicuous, and their leaves are simple and not divided into the five to seven lobes of the adult trees. Saplings can be effectively grown in containers or tubs for many years before becoming too large and requiring to be planted into the ground.
Also placed in Malvaceae ssf. Bombacoideae.
Source: toptropicals.com/cgi-bin/garden_catalog/cat.cgi?family=Bo...
DESCRIPTION
Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!
INGREDIENTS
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
INGREDIENTS
1 tablespoon LAND O LAKES® Butter, softened
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup LAND O LAKES® Unsalted or Salted Butter
1/2 cup Smucker's® Hot Fudge Ice Cream Topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon Hershey’s® Special Dark® baking cocoa
DIRECTIONS
1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3. In medium bowl, stir sugar and cocoa until blended.
4. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.
INGREDIENTS:
1/2 cup sugar
1/2 cup crushed graham crackers or graham cracker crumbs
4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup milk chocolate chips (6 oz)
1/2 cup miniature marshmallows
1 1/4 cups marshmallow creme
3/4 cup butter
1 teaspoon vanilla
DIRECTIONS:
1. Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2. In large food-storage plastic bag, mix sugar and cracker crumbs. Separate each can of dough into 8 biscuits; cut each into quarters. Place 6 to 8 biscuit pieces in sugar-crumb mixture; shake well. Continue to add more biscuit pieces to sugar-crumb until all are completely coated.
3. Layer biscuit pieces, chocolate chips and marshmallows in pan.
4. In 1-quart saucepan, melt marshmallow creme, butter and vanilla over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits, chips and marshmallows in pan.
5. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
*Get Chunky - To boost the graham cracker flavor of this recipe, layer 1/2 cup coarsely crushed graham crackers between your biscuits as well!
**Finishing Touches - Melt 1/2 cup milk chocolate chips, then drizzle them over the finished cake for a truly delectable dessert that everyone will want "s'more" of!
A quick (very) strobist-style shot. Yesterday my daughter & I spent some time making this "monkey bread." I was skeptical as to its outcome - it looked too simple. However, it has turned out to be a fantastically fun bread. See, you wad little pieces of dough together & bake them in a cupcake pan - this creates the form. Then, when eating, you pull it apart, piece by piece - the come apart naturally.
Seriously, it's fun finger-eatin' food. And did I mention that there's a ton of butter? Delicious.
Strobist: Nikon iTTL on manual, with high-speed synch turned on. 1/320th of a second at f/1.4. Single sb600 at 1/128th power (24mm spread), through a mini softbox. Background is our ёлка.
The recipe came from here. I doubt anyone's surprised.
Tuesdays with Dorie (TWD): Baking with Julia: Cranberry Walnut Pumpkin Loaf AND Monkey Bread
Story on my wordpress blog, Baking is my Zen.
bakingismyzen.wordpress.com/2012/10/02/twd-baking-with-ju...
[EXPLORED, 10/1/12, #477]
DESCRIPTION
There's no monkey business involved in making this cinnamon-scented pull-apart.
INGREDIENTS
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. Mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Did you ever read The Little Prince? This is the giant tree le petit prince was worried would break apart his small planet.
“On the little prince’s planet there were—as on all planets—good plants and bad plants. The good plants come from good seeds, and the bad plants from bad seeds. But the seeds are invisible. They sleep in the secrecy of the ground until one of them decides to wake up. Then it stretches and begins to sprout, quite timidly at first, a charming, harmless little twig reaching toward the sun. If it’s a radish seed, or a rosebush seed, you can let it sprout all it likes. But if it’s the seed of a bad plant, you must pull the plant up right away, as soon as you can recognize it. As it happens, there were terrible seeds on the little prince’s planet—baobab seeds. The planet’s soil was infested with them. Now if you attend to a baobab too late, you can never get rid of it again. It overgrows the whole planet. Its roots pierce right through. And if the planet is too small, and if there are too many baobabs, they make it burst into pieces.
“It’s a question of discipline,“ the little prince told me later on. “When you’ve finished washing and dressing each morning, you must tend your planet. You must be sure you pull up the baobabs regularly, as soon as you can tell them apart from the rosebushes, which they closely resemble when they’re very young. It’s very tedious work, but very easy. Sometimes there’s no harm in postponing your work until later. But with baobabs, it’s always a catastrophe.”
The Little Prince by Saint-Exupery
In the grassy plains of Africa, Baobabs swell with water during the rainy season, attracting thirsty elephants that strip the bark to get to the moist tissue. The Baobab (Adansonia digitata) has long provided people with material for rope, cloth, soap, dye, glue, fodder and medicine. For instance, in West Africa, the young nutritious leaves are cooked and eaten like spinach.
It is impossible to accurately determine the age of Baobabs because the wood is soft and spongy and has no age rings. One thing is for sure, Baobab trunks become very large and sometimes hollow out over time, prompting people to use them as houses, prisons, bars, storage barns and even bus stops! This giant tree was planted in Miami's Fairchild Tropical Botanic Garden in 1939 and is still growing.
Regarded as the largest succulent in the world, the baobab tree is steeped in a wealth of mystique, legend and superstition wherever it occurs in Africa. It is a tree that can provide food, water, shelter, and relief from sickness. During drought, elephants obtain moisture by chewing on the wood. The stem is covered with a bark layer, which may be 50-100 mm thick. The leaves are hand-sized and divided into 5-7 finger-like leaflets. The baobab is a deciduous, meaning that in winter, it sheds all of its leaves and grows new ones in spring.
The large, pendulous flowers (up to 200 mm in diameter) are white and sweetly scented and are pollinated by bats. They are followed by velvety fruits full of edible acidic pulp sought by both monkeys and people. In the dryer, temperate regions of Africa, Baobabs are a tree of myth and legend. Baobabs are carefully tended by rural peoples and are particularly useful. Traditional medicines are obtained from its bark, leaves, and fruit. Its bark can be pounded to produce fibers that are used to make baskets, cloth, hats, mats, nets, rope, and strings (interestingly, after the bark is stripped away, the baobab grows new bark). Its leaves are cooked and eaten as greens, and are dried for use as a seasoning and a sauce and stew thickener. Its fruit is rich in vitamin C, calcium, and iron, and is called pain de singe or monkey bread. It can be roasted, ground, and boiled to make a coffee-substitute; it is also soaked in water to make a refreshing drink, and is used as a flavoring.
A Baobab will make a handsome addition to a large garden, estate, or large parkland providing the soil is not waterlogged. Baobabs cannot tolerate even mild frost. When they are young, baobabs do not resemble their adult counterparts, the stems are thin and inconspicuous, and their leaves are simple and not divided into the five to seven lobes of the adult trees. Saplings can be effectively grown in containers or tubs for many years before becoming too large and requiring to be planted into the ground.
Also placed in Malvaceae ssf. Bombacoideae.
Source: toptropicals.com/cgi-bin/garden_catalog/cat.cgi?family=Bo...
Rummikub, Brunch and Good Friends, today was a perfect lazy Sunday.
I made Monkey Bread, glad I snapped a pic because it was like piranha's descended on it... It was just there one minute, gone the next.
I also made a breakfast casserole, which is so simple, it involves tater tots and it is without a doubt, everyone's favorite.
Bombacaceae (baobab family) » Adansonia digitata
commonly known as:
Afrikaans: kremetart • Danish: Abebrødstræ, Baobab • Dutch: Apebroodboom (South Africa), Kremetartboom • English: african baobab, baobab, baobab of mahajanga (Madagascar), bottle tree, cream of tartar tree, dead-rat tree (South Africa), ethiopian sour bread, lemonade tree, monkey-bread tree (South Africa), sour gourd • French: baobab africain, baobab de mozambique, calebassier du sénégal, pain de singe • German: Affenbrotbaum • Marathi: गोरख चिंच gorakh chinch, वावबाब vavababa • Nyanja: mlambe • Polish: Baobab wlasciwy • Tamil: பப்பரப்புளி papparappuli, பெரியமரவகை periyamaravakai • Tswana: moana, mowana • Venda: muvhuyu • and: seboi (Sotho), toeega, ximuwu (Tsonga)
The Baobab has long provided people with material for cloth, rope, soap, dye, glue, fodder, and medicine. In West Africa, the young nutritious leaves are cooked and eaten like spinach.
Courtesy: ZipCode Zoo
Note: Identification attempted; may not be accurate.
The baobab is the national tree of Madagascar
Common name: Baobab, Cream of Tartar tree, Monkey-bread tree, Lemonade tree, {Vavababa वावबाब, Gorakh Chinch गोरख चिंच (Marathi)}, Papparappuli பப்பரப்புளி, Periyamaravakai பெரியமரவகை (Tamil)
Botanical name: Adansonia digitata
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae (baobab family)
Origin: northeastern, central and southern Africa
Baobab trunks become very large, and sometimes hollow out over time, prompting people to use them as houses, prisons, bars, storage barns, and even as bus stops.
A trunk circumference of 62 feet has been reported in this species.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
Recipe coming Up
1 ½ cups bread flour
½ cup warm water + 2 tbsp
1 tsp active dry yeast.
½ tsp salt
5 tbsp vegetable margarine
1 cup soy cheeze (make your own and cut slices or grate)
Dissolve yeast in warm water and let it stand for 3 min.
Mix the flour and salt together.
Mix the dissolved yeast 1 tbsp margarine to flour combine.
Knead for 15 min or until dough becomes smooth and elastic.
Cover and leave the dough in a warm place for 2 hours or until doubled.
Turn out the dough into a lightly floured surface and punch down. Knead for 2 min.
Roll out- place cheese on top and then roll up. Continue to roll until your dough gets longs and you have a thinner roll.
Cut into 16 pieces and shape them into balls.
Meanwhile melt the rest of the margarine in a skillet and add what you wish as far as herbs go- I used garlic, parsley, and oregano.
Dip each ball in butter-herb mixture and layer in baking pan ( I used a cast iron skillet) so that in the first layer, they are close enough but not touching each other to give them room to rise.
Drizzle the remaining butter over the dough and sprinkle over with red sea salt.
12. Cover and leave the dough for 15 min. Meanwhile preheat oven to 375 degrees.
Bake the dough for 30 min or till golden.
The baobab is the national tree of Madagascar
Botanical name: Adansonia digitata L.
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae (baobab family)
Common names of Adansonia digitata:
Afrikaans: kremetart • Danish: Abebrødstræ, Baobab • Dutch: Apebroodboom (South Africa), Kremetartboom • English: african baobab, baobab, baobab of mahajanga (Madagascar), bottle tree, cream of tartar tree, dead-rat tree (South Africa), ethiopian sour bread, lemonade tree, monkey-bread tree (South Africa), sour gourd • French: baobab africain, baobab de mozambique, calebassier du sénégal, pain de singe • German: Affenbrotbaum • Marathi: गोरख चिंच gorakh chinch, वावबाब vavababa • Nyanja: mlambe • Polish: Baobab wlasciwy • Tamil: பப்பரப்புளி papparappuli, பெரியமரவகை periyamaravakai • Tswana: moana, mowana • Venda: muvhuyu • and: seboi (Sotho), toeega, ximuwu (Tsonga)
Origin: northeastern, central and southern Africa
Baobabs will make a handsome addition to a large garden, estate, or large parkland providing the soil is not waterlogged. Baobabs cannot tolerate even mild frost. When they are young, baobabs do not resemble their adult counterparts, the stems are thin and inconspicuous, and their leaves are simple and not divided into the five to seven lobes of the adult trees.
Saplings can be effectively grown in containers or tubs for many years before becoming too large and requiring to be planted into the ground. In this manner one can move them out of the cold into a warm position in a glasshouse or indoors behind a sunny window to prevent frost damage.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
- Multilingual Multiscript Plant Name Database
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
The baobab is the national tree of Madagascar
Common name: Baobab, Cream of Tartar tree, Monkey-bread tree, Lemonade tree, Vavababa वावबाब (Marathi), Papparappuli பப்பரப்புளி, Periyamaravakai பெரியமரவகை (Tamil)
Botanical name: Adansonia digitata
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae
Origin: northeastern, central & southern Africa
Regarded as the largest succulent plant in the world, the baobab tree is steeped in a wealth of mystique, legend and superstition wherever it occurs in Africa. It is a tree that can provide food, water, shelter and relief from sickness. During drought elephants obtain moisture by chewing on the wood - this massive tree stores large quantities of water in its trunk tissues. The stem is covered with a bark layer, which may be 50-100 mm thick. The leaves are hand-sized and divided into 5-7 finger-like leaflets.
Being deciduous, the leaves are dropped during the winter months and appear again in late spring or early summer. The large, pendulous flowers (up to 200 mm in diameter) are white and sweetly scented and are pollinated by bats. They are followed by velvety fruits full of edible acidic pulp sought by both monkeys and people.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
The baobab is the national tree of Madagascar
Common name: Baobab, Cream of Tartar tree, Monkey-bread tree, Lemonade tree, {Vavababa वावबाब, Gorakh Chinch गोरख चिंच (Marathi)}, Papparappuli பப்பரப்புளி, Periyamaravakai பெரியமரவகை (Tamil)
Botanical name: Adansonia digitata
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae (baobab family)
Origin: northeastern, central & southern Africa
Regarded as the largest succulent plant in the world, the baobab tree is steeped in a wealth of mystique, legend and superstition wherever it occurs in Africa. It is a tree that can provide food, water, shelter and relief from sickness. During drought elephants obtain moisture by chewing on the wood - this massive tree stores large quantities of water in its trunk tissues. The stem is covered with a bark layer, which may be 50-100 mm thick. The leaves are hand-sized and divided into 5-7 finger-like leaflets.
Being deciduous, the leaves are dropped during the winter months and appear again in late spring or early summer.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
Cindy Crawford's Monkey Bread ~
Some Years back, Cindy Crawford was on Good Morning America, And she talked and one of her families as a child's special Christmas morning treats. "Monkey Bread."
I have made it many times and it is always a hit. I make it more now for Easter now than for Christmas. Its always a great treat anytime though!!
Cindy Crawford's Monkey Bread ~
Some Years back, Cindy Crawford was on Good Morning America, And she talked and one of her families as a child's special Christmas morning treats. "Monkey Bread."
I have made it many times and it is always a hit. I make it more now for Easter now than for Christmas. Its always a great treat anytime though!!
The baobab is the national tree of Madagascar
Common name: Baobab, Cream of Tartar tree, Monkey-bread tree, Lemonade tree, Vavababa वावबाब (Marathi), Papparappuli பப்பரப்புளி, Periyamaravakai பெரியமரவகை (Tamil)
Botanical name: Adansonia digitata
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae
Origin: northeastern, central & southern Africa
The 6 - 18 inch long fuzzy fruits are on long stalks giving the appearance of a hanging dead rat.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
The baobab is the national tree of Madagascar
Common name: Baobab, Cream of Tartar tree, Monkey-bread tree, Lemonade tree, Vavababa वावबाब (Marathi), Papparappuli பப்பரப்புளி, Periyamaravakai பெரியமரவகை (Tamil)
Botanical name: Adansonia digitata
- [ (ad-an-SOH-nee-uh) named for Michel Adanson, 18th century French surgeon, botanist and naturalist; (dig-ee-TAH-tuh) or (dij-ee-TAH-tuh) meaning finger ]
Synonyms: Adansonia baobab, Adansonia situla, Adansonia somalensis, Adansonia sphaerocarpa, Adansonia sulcata
Family: Bombacaceae
Origin: northeastern, central & southern Africa
Source: WordNet (r) 1.7
Adansonia digitata
n : African tree having an exceedingly thick trunk and fruit that resembles a gourd and has an edible pulp called monkey bread [syn: baobab, monkey-bread tree, Adansonia digitata]
Source: Webster's Revised Unabridged Dictionary (1913)
Monkey-bread \Mon"key-bread`\, n. (Bot.)
The fruit of the Adansonia digitata; also, the tree. See Adansonia.
Baobab \Ba"o*bab\, n. [The native name.] (Bot.)
A gigantic African tree (Adansonia digitata), also naturalized in India. See Adansonia.
Courtesy:
- From Wikipedia, the free encyclopedia
- EcoPort
- A Dictionary - Marathi and English
- http://dict.die.net/adansonia digitata/
Note: Information has not been verified and may not be reliable; please check for any inaccuracy.
Only one species of the Baobab tree is native to the African continent and some can be up to 1,000 years old. This one is about 300 years old.
The baobab, unlike other trees, is hollow in the center where it stores water for the dry season. The trunk and branches are covered with a bark that feels like cork.
Cindy Crawford's Monkey Bread ~
Some Years back, Cindy Crawford was on Good Morning America, And she talked and one of her families as a child's special Christmas morning treats. "Monkey Bread."
I have made it many times and it is always a hit. I make it more now for Easter now than for Christmas. Its always a great treat anytime though!!
I like it better with Cream Cheese & Butter Frosting...
Bombacaceae (baobab family) » Adansonia digitata
ad-an-SOH-nee-uh -- named for Michel Adanson, French surgeon, botanist and naturalist
dig-ee-TAH-tuh or dij-ee-TAH-tuh -- meaning, finger
commonly known as: baobab, bottle tree, cream of tartar tree, dead-rat tree, ethiopian sour bread, lemonade tree, monkey-bread tree, sour gourd • Bengali: gadhagachh • Gujarati: bukha • Hindi: gorakh imli • Kannada: brahmamlika • Marathi: गोरख चिंच gorakh chinch, वावबाब vavababa • Sanskrit: सर्पदण्डि sarpadandi • Tamil: பப்பரப்புளி papparappuli, பெரியமரவகை periyamaravakai • Telugu: brahmaaamlika
Origin: northeastern, central and southern Africa
The baobab has been known in India for many centuries ... no wonder it has various names in Sanskrit ... चित्रला chitrala, चोरामली choramli, दीर्घदण्डि dirghadandi, गजबल gajabala, गन्धबहुल gandhabahula, गोपाली gopali, गोरख चिञ्च gorakh-chinch, गोरक्षी gorakshi, काश्मिराम्लिका kasmiramlika, पञ्चिपर्णीका pancaparnika, रावणाम्लिका ravanamlika, सर्पदण्डि sarpadandi, सूदण्डिका sudandika.
Photographed at Veermata Jijabai Bhonsale Udyan