Burmese grape

Taxobox |

image_width = 250px
name = "Baccaurea ramiflora"
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Malpighiales
familia = Phyllanthaceae
genus = "Baccaurea"
species = "B. ramiflora"
binomial = "Baccaurea ramiflora"
binomial_authority = 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: giau gia dhat, giau tien, dzau mien dzuoi, you vo do, bung
*Burmese: kanazo
*Cambodian: phnhiew
*Local names: Phu noi: cha chouay see
*Indian : Le-te-ku
*Bengali : Lotkon