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Tamarind vs Salmonberry Characteristics


Salmonberry vs Tamarind Characteristics


Characteristics

Type
Tropical   
Berry   

Season
Spring, Summer   
All seasons   

Varieties
PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 and Yogeshwari   
Golden ruby and Olympic Double   

Seedless Variety
No   
No   

Color
Brown, Reddish-brown   
Pink, Pink red, Salmon, Salmon yellow   

Inside Color
Brown   
Pink   

Shape
Curving Cylinder   
Oval   

Texture
Tough   
Juicy   

Taste
Sour-Sweet   
Sweet   

Origin
Africa   
North America   

Grows on
Trees   
Trees   

Cultivation
  
  

Soil Type
Loam, Sandy, Sandy loam, Well-drained   
Loam   

Soil pH
5.6-6.5   
5.7-7.2   

Climatic Conditions
Humid to dry, Rainfall, Warm to hot climate   
Moist   

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Tamarind and Salmonberry Information

Color of a fruit helps in determining its nutrient content and hence, its nutritional value. Therefore, color can considered as an important factor of Tamarind and Salmonberry Information. Tamarind is found in shades of brown and reddish-brown and Salmonberry is found in shades of pink, pink red, salmon and salmon yellow. Get Tamarind vs Salmonberry characteristics comparison of the basis of properties like their taste, texture, color, size, seasonal availability and much more! Tamarind belongs to Tropical category whereas Salmonberry belongs to Berry category. Tamarind originated in Africa while Salmonberry originated in North America.

Tamarind and Salmonberry Varieties

Tamarind and Salmonberry varieties form an important part of Tamarind vs Salmonberry characteristics. Due to advancements and development in the field of horticulture science, it is possible to get many varieties of Tamarind and Salmonberry. The varieties of Tamarind are PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 and Yogeshwari whereas the varieties of Salmonberry are Golden ruby and Olympic Double. The shape of Tamarind and Salmonberry is Curving Cylinder and Oval respecitely. Talking about the taste, Tamarind is sour-sweet in taste and Salmonberry is sweet.

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