Full List of Fruits Manila Tamarind
Introduction of Manila TamarindAbout fruitNutritional Value of Manila TamarindHealth Benefits of Manila TamarindFlavor and TasteStoring Manila TamarindClimate and SoilPropagation
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.
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.
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 |
Health Benefits of Manila Tamarind
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
Toothache
Hemorrhages
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.
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.
The tree is best grown in full sun and has the capability to ensure exceedingly hot conditions above 40°C; on the other hand, it can also tolerate a cold condition that is less than 5°C 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.
The seeds of Camachile remain viable for months also will take root in a week after planting.
