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Melinjo Fruit

Introduction of Melinjo Fruit

            Scientific name - Gnetum gnemon

Inhabitant to Southeast Asia and the western Pacific Ocean islands, Gnetum gnemon is a species of gnemon L. Buko from the family of Gnetaceae. Also known as Padi or paddy oats, this small to medium sized tree grows upto 15-20 m tall, features big size leaves that is 8-20 cm long and 3-10 cm broad. The leaves are bronze colored and turn glossy dark green when matured. The fruit-like strobilus consists of a large nut-like seed that is 2-4 cm long with little skin. Having said that, the seed alone weighs just about 3.8 g and the fleshy strobili weights 5.5gms, strobili that are red in color are eaten by birds, mammals and reptiles.

Common names of Gnetum gnemon:

Known by several other indigenous names such as buko, joint fir, two leaf and Spanish joint fir, in Indonesia they are identified as belinjo/melingo, with regards to other regions they are identified as Gnemon (Malay), Peesae (Thai), Sikau/sukau (Fiji) and Tulip (Papua New Guinea).

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Nutritional Value of Melinjo Fruit

Protein 11.8
Carbohydrate 70.6
Lipid 2.4
Ash 2.2
Moisture 9.1
Energy(kcal/100g) 351
Polyphenol (Resveratrol) 0.1~1.0

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Health benefits of Melinjo Fruit

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Widely used in Indonesian cuisine, the seeds of Melinjo are highly nutritious, rich in antioxidants and can increase stamina.

During the early days, Gnetum plants were mixed with other ingredients in order to treat dog bites. It is also said that the plants can help with various other diseases especially anemia. Adding some parts of plant to your regular diet is said to set free some health benefits. Protein content present in the plant is said to eliminate free radicals that causes various diseases such as hypertension, high cholesterol, narrowing of blood vessels, premature aging, etc

A distinguishing feature with regards to health benefits of Gnetum gnemon is that the antioxidant activity in Gnetum Africanum is equivalent to the antioxidant activity of vitamin C. Go to Top

Uses of Melinjo Fruit

The most popular use of melinjo fruit is in the production of gnetum gnemon sauce, which is made from the dried and ground fruit. This sauce is often served alongside dishes such as nasi goreng, or stir-fried rice. It is also used as a dipping sauce for spring rolls and other fried foods. The fruit can also be used to make a sweet and sour soup called sambal. This soup is often served with seafood and is a popular dish in Indonesia and Malaysia. The fruit can also be used to make a variety of desserts, such as cakes and puddings.

The leaves of the melinjo plant are also edible and have a mild taste. They can be cooked and used as a vegetable in various dishes. They are also often added to salads and are sometimes served as a side dish. The seeds of the melinjo fruit can also be used to make a variety of dishes, such as tempeh. Tempeh is a traditional Indonesian dish made from fermented soybeans and is often served with a variety of different dishes. The melinjo fruit can also be used in the production of traditional medicines. The fruit is believed to have anti-inflammatory, anti-bacterial, and anti-fungal properties, making it a popular ingredient in many traditional medicines.

In addition to its culinary uses, the melinjo fruit also has many benefits for the environment. The fruit can be used as a natural fertilizer, as it is known to increase the fertility of the soil. It can also be used to make paper, as the fibers of the fruit are strong and durable. In conclusion, melinjo fruit is an incredibly versatile and nutritious fruit. It can be used in a variety of dishes, both sweet and savoury, and is also used in the production of medicines and paper. The fruit is a rich source of various nutrients and has many environmental benefits as well. The fruit is a popular ingredient in many Southeast Asian dishes and is often used to make traditional medicines.

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Propagation of Melinjo Fruit

Melinjo fruits are propagated primarily by seed. The seeds need to be planted during the rainy season and kept moist until they germinate. Once the seeds have germinated, the seedlings need to be transplanted into larger pots or into the ground. The plants need to be kept in a well-drained, shady area, and given ample amounts of water and fertilizer. As the plants mature, they will produce large clusters of yellow flowers, followed by the seedpods. The seedpods can be harvested several times throughout the year. They should be picked when they are still green, as they will turn dark brown as they mature. After harvesting, the seedpods should be dried in the sun for several days. Once dried, the seedpods can be stored in an airtight container for up to a year.

Melinjo fruits have a wide range of uses, both culinary and medicinal. They are often eaten raw, cooked, or roasted, and can be used as a spice or condiment. In traditional medicine, the seeds are used to treat a variety of ailments, such as stomachaches, headaches, and fever. The leaves of the plant can also be used to make a tea, which is believed to be an effective remedy for coughs and colds. Melinjo fruits are a great source of nutrition and can be a tasty addition to any meal. They are also easy to grow and propagate, making them a great choice for anyone looking for a unique and flavorful fruit.

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