The water-melon, most wholesome of fruits in warm climates, is found in Zanzibar and in the Lake Regions of the interior: the best are said to grow about Lamu and Brava. It is a poor flavourless article, white- yellow (not white and pink) inside, dry, and wanting the refreshing juice; it is fit only for boiling, and its edible seed is the best part. The growth of the papaw is truly tropical; a single year suffices to hang the tree with golden fruit, which is eaten raw and boiled. Hindus, as usual, object to its ‘heat;’ the Arabs make from the pips, which taste like celery, a sherbet, which is said to have peculiar effects.[59] The ‘Khwemwé’ tree bears a nut with a hard reticulated skin: this is roasted like the chestnut, and it affords a small quantity of oil. The Sita-phal (Annona squamosa) and its congener, the Jam-phal, or sour-sop (A. reticulata), grow wild over the Island and the Coast; as in the Brazil, little attention is paid to them; this ‘custard-apple’ is here considered to be a wholesome fruit. The guava is popularly called Zaytun, which means ‘olive,’ a quasi-sacred fruit, possibly on the principle that in England many growths become palms about Easter-time. It runs wild around Mombasah, and spreads over much ground by a peculiar provision of nature:[60] the guavas are said not to ripen well; yet on the West coast they are excellent. The Jamli, a well-known Indian tree (Eugenia Jambu), whose somewhat austere, subacid fruit resembles the damson or bullace, is everywhere common. In A.D. 1331 the traveller Ibn Batutah found El Jammún (الجمّون) at Mombasah.