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Burmese grape: Wikis

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Baccaurea ramiflora
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malpighiales
Family: Phyllanthaceae
Genus: Baccaurea
Species: B. ramiflora
Binomial name
Baccaurea ramiflora
Lour.

The Burmese grape (Baccaurea ramiflora, Family: Phyllanthaceae) is a slow growing evergreen tree growing to 25 m, with a spreading crown and thin bark. It is found throughout Asia, most commonly cultivated in India and Malaysia. It grows in evergreen forests on a wide range of soils. The fruit is harvested and used locally, eaten as a fruit, stewed or made into wine; it is also used medicinally to treat skin diseases. The bark, roots and wood are harvested for medicinal uses.

The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, glabrous, with 2-4 large purple-red seed, with white aril.

Bark, roots and wood are dried and ground before boiling in water. Fruits can be kept fresh for 4–5 days, or boiled and mixed with salt after which it is keeps well closed jars. Marginal importance of the fruit, locally used and sold.

Other names

  • English: Burmese grape
  • Thai: mafai, mak fai pa, khi mi, sae khrua sae, somfai, hamkang, pha yio
  • Vietnamese: giâu gia đất
  • Burmese: kanazo
  • Cambodian: phnhiew
  • Local names: Phu noi: cha chouay see
  • Indian : Le-te-ku
  • Bengali : Lotkon

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