Bougainvillea - Bougainvillea spectabilis

It is a genus of flowering plants native to South America from Brazil west to Peru and south to southern Argentina (Chubut Province). Different authors accept between four and 18 species in the genus. The plant was classified by Europeans in Brazil in 1768, by Philibert Commerçon, French Botanist accompanying French Navy admiral and explorer Louis Antoine de Bougainville during his voyage of circumnavigation.popular ornamental plants in most areas with warm climates, including Ethiopia, Indonesia, Aruba, the Philippines, Thailand, Pakistan, India, Sri Lanka, Taiwan, Vietnam, Malaysia, Australia, Greece, Turkey, Cyprus, Singapore, the Mediterranean region, the Caribbean, Mexico, South Africa, Kuwait,and the United States in Arizona, California, Florida, Hawaii, Louisiana, South Carolina, and southern Texas. Locarno in Switzerland, with its mild Mediterranean climate, is famous for its bougainvilleas.

Love to see this flowers at morning. Can't take my eyes on it when the sun just peeping over the hills... Living Organized: Proven Steps for a Clutter-Free and Beautiful Home

Averrhoa bilimbi - Kalamyas - Kamias

In Malaysia, it is called belimbing asam; in Indonesia, it is belimbing besu; in Thailand, it is taling pling, or kaling pring. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.Perhaps a native of the Moluccas, the bilimbi is cultivated throughout Indonesia; is cultivated and semi-wild everywhere in the Philippines; is much grown in Ceylon and Burma. It is very common in Thailand, Malaya and Singapore; frequent in gardens across the plains of India, and has run wild in all the warmest areas of that country.Kamias is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East. 

Indian Mangoes - Mangifera indica

Indian Mangoes known as Mangifera indica, Cultivated in many tropical and subtropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.In the Philippines, unripe mango is eaten with bagoong.n Mexico, mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste.In Central America (Guatemala, El Salvador, Honduras, Nicaragua and Costa Rica), mango is either eaten green with salt, pepper and hot sauce, or ripe in various forms. In Guatemala, toasted and ground pumpkin seed (called Pepita) with lime and salt are the norm when eating green mangoes. In Colombia mango is also eaten either green with salt and/or lime, or ripe in various forms. in Panama mango is eaten green or yellow with vinegar, salt, and pepper; some people also add soy sauce or chili sauce.In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert. In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. In Indonesia and Thailand, green mango is sold by street vendors with sugar and salt and/or chili, or used in a sour salad called rujak or rojak in Indonesia and Singapore. Green mangoes can be used in mango salad with fish sauce and dried shrimps. In Taiwan, mango is a topping that can be added to shaved ice along with condensed milk.

Lansium domesticum - Lanzones

It is known variously as langsat - Malaysia (Malay); lansones , lansa, langseh, langsep, lanzon, lanzone, lansone - Philippines (Filipino); langsad (for the type of which its skin is quite sticky to the fruit), longkong (for the type of which the skin is easily peeled off without milky latex) - Thailand (Thai); duku, langsat, kokosan (Indonesian), Gadu Guda (Sri Lanka), lòn bon and bòn bon - Vietnam (Vietnamese).

Langsat fruits are usually eaten fresh, but may be canned in syrup. Seedless sections can be dried like raisins, which is done in the Philippines.This pictures were taken at my father's in law back yard.