Burmese grape

Burmese Grape (Baccaurea ramiflora) is a tropical fruit-bearing tree native to the Asian region. It is a part of the Phyllanthaceae family and is commonly found in countries such as India, Malaysia, Thailand, and Myanmar, where it is known as the Burmese grape.

Description

The Burmese grape tree typically grows to a height of 25 meters. The tree's bark is smooth and grey, with leaves that are 10-35 cm long and 5-15 cm broad. The flowers of the Burmese grape are small and pinkish in color, while the fruit is round or oblate, 2.5-3.5 cm in diameter, with pale yellow to bright red or purple color at maturity.

Cultivation

The Burmese grape is a tropical tree species that thrives in humid climates with high rainfall. It is typically grown from seeds, which germinate in about 14-21 days. The tree starts bearing fruit after 4-5 years and can continue to do so for up to 50 years. The fruit is harvested during the rainy season, from June to August.

Uses

The fruit of the Burmese grape is edible and is consumed both fresh and processed. It has a sweet to sour taste and is often used in making jams, jellies, and wines. The wood of the tree is used for making furniture and in construction. The bark, roots, and leaves have medicinal properties and are used in traditional medicine in several Asian countries.

Nutritional Value

The Burmese grape is rich in vitamins and minerals. It is a good source of Vitamin C, Vitamin A, and Vitamin E. It also contains significant amounts of potassium, calcium, and iron. The fruit is also high in dietary fiber and antioxidants.

See Also

• Tropical fruit
• Baccaurea
• Traditional medicine