Caramel

This big fruit tree grows up to 41 feet (12.5 meters) tall and lives for up to 10 years, with the oldest known specimen being around 22 years old. It is somewhat resistant to disease and destructive insect infestation.

It has a slender, wavy trunk covered in hard, rough, yellow bark, and inside, the very light wood is pine-coloured.

The small handful of branches are very long and thin and are covered with handfuls of tiny, spear shaped leaves with jagged edges. The leaves themselves are blood red on the edges and brown at the center.

In early spring, it produces a handful of medium-sized, indigo blossoms with heart-shaped shaped petals. They detach easily and have a scent whose strength depends on external factors, such as soil quality and rain frequency that smells like meat.

In mid-autumn it produces small, fan-like fruit. The clammy caramel skin is thick and edible when cooked; it is sour, and the crunchy grey flesh is savoury and very juicy. The cream seed is very large and sits at the end of the fruit.

The roots are thick and spread across the surface, as well as underground, and overall the tree is rigid and brittle.

Forests of this species feature well-spaced trees, with the space between them filled with thick undergrowth.