Burmese grapes or Mafai

Burmese grapes or Mafai

Mafai - one of the least common Thai fruit. Mafai belongs to the family "Phyllanthaceae", genus "Baccaurea", species "Baccaurea Ramiflora".
Meet this fruit can be in Thailand, Malaysia, Vietnam, India, China, Cambodia. It is very rare. The fruits of the Mafai taste very similar and outwardly similar to the fruits of Longan. They can vary from yellow to red color with a diameter of 5 cm, the Peel is thin, soft, smooth. Within 2 to 4 cloves, resembling garlic. The flesh is juicy, white, sweet and sour with a refreshing effect. Inside each slice bone, which is not separated from the flesh, bone - the taste is bitter. Because of this, the fruit is not very convenient to eat, because almost all the flesh remains "stuck" to the bone, and it does not work to separate it. The characteristic flavor of this fruit is not. In General, we can not say that this fruit is worth "hunt" to be sure to try it. Clean the skin of the Mafai well(about the pulp mentioned above), it is best stored in the refrigerator.
The plant is wild (with placement in evergreen forests), and is also grown in culture. Mafia generously endowed by nature to the content of iron. Among all fruits, it takes the upper hand of the maximum concentration of the named element: up to 5.5 mg of the substance per 100 g of the fruit. For comparison with apples, for example, in which 2.2 mg of iron is per 100 g of fruit. Given the amount of iron in the composition, mafai useful and recommended for anemia.
Burmese grapes - slowly growing evergreen tree, grown in nature up to 25 m, with an expanding crown and thin bark. The species is found throughout Asia, most often grown in India, Bangladesh and Malaysia. It grows in evergreen forests on a wide range of soils. The fruit is harvested and used in place, it is in the form of fruits, stew or make wine; they are also used for the treatment of skin diseases. Bark, roots and wood are harvested for medical use. The fruit is oval, yellowish, pinkish to bright red or purple, 2.5-3.5 cm in diameter, naked, with 2-4 large purple-red seeds with white aryl. 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 they are closed in jars. The fruits of Burmese grapes are important for the local population, they are used for food and are actively sold in the markets. Burmese grapes are very useful for patients of surgical departments who have undergone complex operations with high blood loss. Also, women due to heavy menstruation and internal bleeding. As a preventive – for General strengthening of the body. Do not be afraid of an overabundance of iron in the blood, because the use of mafai it gets inside in the form of non-toxic compounds, and its excess easily removed without any negative consequences. Mafai is also a very nutritious fruit, it contains a lot of protein, magnesium and potassium, carbohydrates, chromium and a lot of ascorbic acid. Burmese grapes are especially useful in winter and spring, when the body often lacks vitamins and, mainly, vitamin C. in Addition to food, Burmese grapes are used in the medical field: the healing properties of the bark and the roots of the tree themselves help to cope with skin diseases, as they serve as an antiseptic and have an anti-inflammatory effect. It is worth remembering that self-medication should not be engaged, a doctor's consultation is required here.
The ripening season is from may to August.