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Jarilla caudata is a rather unspectacular plant and papaya relative with quite extraordinary and highly unusual fruits. An upright or creeping, dry deciduous, herbaceous perennial, native to Mexico and Central America, where it grows in xerophytic scrubland and deciduous forests, at elevations between 1500 and 2000 m. Similar to Jarilla heterophylla, it produces a succulent tuber that holds green or purplish-green stems branching from the base with oval to lanceolate leaves and whitish flowers with occasional streaks of purple. The flowers are followed by oblong to elliptical fruits that can reach up to 30 cm in length, with long, horn like projections. They are mottled in lighter and darker shades of green and turn yellow when ripe while the "horns" turn purplish. The fruits are edible and occasionally found in local markets. Soft fruits are eaten raw while fully mature ones are used to make a refreshing beverage from their juice. According to one old Mexican recipe, Jarilla caudata fruits can also be used to make preserves and they are especially delicious when combined with coconut. This relative of the papaya will grow well in most warm temperate climates to at least USDA Zone 9 and even survive some drought and cold. It would be an interesting species for hybridization with other papaya relatives.