Origin: Asia Introduction Burmese grape (Baccaurea ramiflora) is an evergreen tree native in Asia. It can be found in many Asian regions such as India, Laos, Vietnam, Burma, Bangladesh, Burma, and Cambodia. The fruit of the tree is valued in Asia as it has many applications. It can be eaten as a fruit, it can be used in certain dishes, or it can be made wine. The fruit is oval, coloured yellowish, pinkish to bright red or purple, 2.5–3.5 cm in diameter, with 2–4 large purple-red seed, with white aril. History Burmese grape is originated from Asia. Its popularity and its many different uses enabled it to be introduced in many Asian countries. The fruit has been also used as part of traditional medicine remedies in Asia for the treatment of skin diseases. Nowadays it is grown throughout the world because of its delightful taste and wonderful nutritional value. Regions The fruit is native in Asia and it is produced in great amounts in India, Laos, China, Vietnam, Burma, Bangladesh, Burma, and Cambodia. However, apart from Asia it is also produced in many other parts of the world. Flavours & Texture Burmese grape has a sweet and sour taste, commonly compared to Mangosteen. Its texture resembles a lychee fruit, but is less juicy and more fibrous. Preparation The fruit can be eaten raw but you will need to peel off the skin. You can eat the palp including the seeds which are also edible. You can eat it in a fruit salad, in a juice or you can use it in certain dishes. Nutritional Value Burmese grape is very low in calories and it is a good source of essential nutrients, minerals, vitamins. Calories per 100 g 48 kcal Fat 0.3 g Carbohydrate 10.5 g Protein 0.7 g Calcium 2 mg Iron 3.3 mg Vitamin C 61% of the RDI
