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Baccaurea ramiflora,[1] the Burmese grape,[2] is a slow growing evergreen tree in the Phyllanthaceae family, growing to 25 m, with a spreading crown and thin bark. It is found throughout Asia, most commonly cultivated in India, Bangladesh 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.

Baccaurea ramiflora
Baccaurea ramiflora, Burmese Grape.jpg
Baccaurea ramiflora
Scientific classification edit
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Malpighiales
Family: Phyllanthaceae
Genus: Baccaurea
Species:
B. ramiflora
Binomial name
Baccaurea ramiflora
Lour., 1790

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.

Ripe fruits of Burmese grapes

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.

ReferencesEdit

  1. ^ Lour. (1790) In: Fl. Cochinch.: 661
  2. ^ "Baccaurea ramiflora". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 4 June 2018.