"Fruit is definitely on the maintenance diet. It's on the lifestyle diet."

facebook twitter g+ pinterest

Fruits Home  Full List of Fruits  Manila Tamarind

Manila Tamarind

Introduction of Manila Tamarind

            Scientific name - Pithecellobium dulce

Pithecellobium dulce is a genus of flowering plant in the pea family Fabaceae that is inhabitant to the pacific coast and flanking highlands of Mexico, Northern South America and Central America. Known by several other common names such as Manila tamarind, black bead, Madras thorn, sweet Inga, opiuma and much more, in the region of Hawaii, it is considered as an invasive species.

manila tamarind 2

Go to Top

About fruit

The fruits are red-pinkish to greenish-brown in color. It is a multipurpose tree with edible with edible and indehiscent pods. Pods are rather thin, with a size ranging from 10-15 cm long x 1-2 cm wide, and set in a spiral of 1 to 3 whorls. Each pod contains 10 seeds, which are flattened, black and shiny. They are 1cm in diameter. The edible pods contain a thick fairly sweet acidic pulp. The fruit can be consumed raw or processed into a soft drink like lemonade. Oil extracted from the seeds is used in soap making and also for cooking.

Go to Top

Nutritional Value of Manila Tamarind

Energy 78 kcal
Water 77.8%
Protein 3%
Fat .4%
Carb 18.2%
Fiber 1.2%
Ash .6%
Calcium (1.3% RDI) 13 mg
Phosphorous (4.2% RDI) 42mg
Iron (2.7% RDI) .5mg
Sodium 19mg
Potassium (6.3% RDI) 222mg
Vitamin A 15mg
Thiamin/B1 (16.6% RDI) .24mg
Riboflavin/B2 (5.8% RDI) .10mg
Niacin/B6 (3% RDI) .60mg
Vitamin C (221% RDI) 133mg

Go to Top

Health Benefits of Manila Tamarind

manila tamarind 3

The bark and pulp being is astringent and hemostatic, they are used for a wide ranging of treating options. Bark extracts are used for chronic diarrhea, dysentery and tuberculosis. An extract of the leaves is used to prevent spontaneous abortion and for gall ailments. Ground seed is used for ulcers. The leaves of the tree are used to treat certain conditions. They are used to treat both open and closed wounds.

Indigenous folks of Mesoamerica used the pulp and bark to treat:

Gum ailments

Go to Top

Flavor and Taste

The fruit is sweet to taste, musky and acidic, simply resembling desiccated coconut meat. With a flavor that varies considerably, the flesh of the fruit melts on the tongue and it has a chewy, doughy, wispy and mildly grainy texture. Just like tamarind, the fruit has a shiny black seed surrounding the flesh, but they are not edible. Of the two types of fruit, the red-fleshed option is sweeter, while the white fruits may cause mild throat irritation.

Go to Top

Storing Manila Tamarind

In view of the fact that, they are highly perishable, it is good to consume immediately. The white aril when peeled becomes brown. However with room temperature they will come for three to four days.

Go to Top

Climate and Soil

The tree is best grown in full sun and has the capability to ensure exceedingly hot conditions above 40C; on the other hand, it can also tolerate a cold condition that is less than 5C provide it is not long-drawn-out. Coming to the soil part, it can tolerate a great diversity of soil types, however does well in deep, well drained soils. It cannot withstand cold and wet soil. They are drought tolerant.

Go to Top


The seeds of Camachile remain viable for months also will take root in a week after planting.

Go to Top

Related Fruits

fruits carving toolsfruit facial fruit recipes

Special fruits for this week



Cantaloupe are served as fresh fruit or as salads or as a dessert with ice cream (Read more)



kiwifruit will be fairly large and plump with thin "fuzzy" brown skin   (Read more)



Pineapple fruit is native to the Asian tropics, with a delicate and fresh fragrance   (Read more)


What season does a mango cultivate best in?