The Burmese grape (Baccaurea ramiflora, Family: Phyllanthaceae) is a
slow growing evergreen tree growing to 25 m, with a spreading crown
and thin bark. It is found throughout Asia, most commonly cultivated
in India and Malaysia. It grows in evergreen forests on a wide range
of soils. The fruit is harvested and used locally, eaten as a fruit,
stewed or made into wine; it is also used medicinally to treat skin
diseases. The bark, roots and wood are harvested for medicinal uses.
The fruit is oval, colored yellowish, pinkish to bright red or
purple, 2.5-3.5 cm in diameter, glabrous, with 2-4 large purple-red
seed, with white aril.
Bark, roots and wood are dried and ground before boiling in
water. Fruits can be kept fresh for 4–5 days, or boiled and mixed
with salt after which it is keeps well closed jars. Marginal
importance of the fruit, locally used and sold.
English: Burmese grape
Thai: mafai, mak fai pa, khi mi, sae khrua sae, somfai, hamkang, pha
Vietnamese: giâu gia đất
Bengali : Lot-ka
Local names: Phu noi: cha chouay see
Hindi : Leteku