Caramel.

This short fruit tree grows up to 6 feet (1.8 meters) tall and lives for up to 20 years, with the oldest known specimen being around 44 years old. It is very susceptible to disease and insect infestation.

It has a narrow, straight trunk covered in thin, smooth, brown and grey bark, and inside, the very hard wood is white with black speckles.

The small handful of branches trail down towards the ground and are covered with small amounts of large, 3 pointed leaves with jagged edges. The leaves themselves are found in turquoise and caramel varieties.

In early spring, it produces thousands of medium-sized, purple blossoms with wide petals. They detach easily and have a scent that varies in strength that smells like onion.

In early winter it produces very large, asymmetrical fruit. The rubbery brown skin is peel-able and inedible, and the very soft muted green flesh is spicy and very juicy. The blood red seed is very large and is in the centre of the fruit.

The roots spread far and go deep underground, and overall the tree is rigid and weak, and breaks apart easily.

Forests of this species feature the trees packed together densely, with the space between them filled with thick undergrowth.