Talk:Carissa
Add topic | This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||
WikiProject Food and drink Tagging
[edit]This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 20:14, 3 July 2008 (UTC)
"If eaten before fully ripe, a bitter, poisonous latex is released from the skin."
[edit]This is factually incorrect. There is more latex in ripe fruit than in unripe. And it is neither bitter, nor poisonous.--Reciprocist (talk) 19:27, 28 July 2019 (UTC)
- @Reciprocist: I've removed the ~2-year uncited sentences re: poisonous qualities. In the lead for Carissa macrocarpa, there is one source saying poisonous and one saying not. Both seem reliable. If it's debatable for one species, then it seems like a stretch to claim poisonous for the whole genus. Declangi (talk) 05:51, 10 February 2021 (UTC)