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Kepel fruit


Introduction of Kepel fruit


            Scientific name - Stelechocarpus burahol


Known for producing edible fruits, Stelechocarpus burahol is recognized by several other common and local names such as the kepel, kepel fruit, keppel fruit, kepel apple, or burahol. They are from the humid evergreen forests of Southeast Asia and it is an annonaceous plant type. The fruit grown only in Java, it has been known in Java to have great value as an oral deodorant. When compared to the pulp and seed, the peel is believed to have the best adsorbent ability. Studies that were conducted during the year of 2012 states, that it reduces the odor of feces by activating the probiotic bacterium. They have also been used to treat gout traditionally.


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Description of Kepel fruit


With rigid and oval leaves that are lustrous, the fruit of this evergreen plant grows on the lower part of the trunk especially on the larger branches. Similar to that of a mango, they have a spicy flavor.
Kepel fruit, also known as the kepel apple, is a species of flowering plant in the family Anacardiaceae. It is native to Southeast Asia, where it is commonly found in Indonesia, Malaysia, Thailand, and Vietnam. The kepel fruit is a small, greenish-yellow, round to oval-shaped fruit with a thin, edible skin. The edible flesh is white and has a sweet, sour flavor.


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Health benefits of Kepel fruit


While the fruits are believed to have some functional properties that prevent kidney inflammation, the leaves are used to lower cholesterol levels. With diuretic properties present in the fruit, it is said that they are good for the kidneys helping averting stone formation and healthy functioning.

The kepel fruit is highly nutritious and is often eaten fresh or juiced. It is a good source of dietary fiber, vitamin C, and other minerals and vitamins. The kepel fruit is also rich in antioxidants, which can help protect the body from free radicals and other damaging substances.
The kepel fruit is often used in traditional medicine to treat ailments such as fever, diarrhea, and indigestion. In some countries, it is also used to treat skin conditions such as eczema and psoriasis.
The kepel fruit is also used to make jams, jellies, and relishes. It can also be dried and made into a powder for use as a flavoring agent. The fruit is also sometimes used to make a refreshing drink.
The kepel fruit has a long history of use in Southeast Asia and is still widely consumed today. It is an important part of many local diets and is considered a nutritious and tasty snack.


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Cultivation


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Propagated from seed easily, these fruits grow in a hot, humid climate and can be planted at sea level, up to 300 m. Though it can germinate quickly, it will take a period of 12 months or more to develop seedling shoots. In and around eight years, the tree will start to bear out fruits and produces year round. As aforesaid, they are propagated from seeds, but they are taken from mature fruits. With slow seed germination, the process of scarification is recommended by some. For the tree to come into bearing it will take a period of 6-9 years and the seedlings are planted apart 8-10m.


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