Baccaurea ramiflora

Baccaurea ramiflora is a species of flowering plant in the family Phyllanthaceae.^[2][3][4] This slow-growing evergreen tree is sometimes referred to in English by the common name Burmese grape.^[5] It grows up to 25 m (82 ft) in height, with a spreading crown and thin bark.^[6]

Baccaurea ramiflora
In Ho Chi Minh City, Vietnam
Conservation status
Least Concern  (IUCN 3.1)[1]
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Malpighiales
Family:	Phyllanthaceae
Genus:	Baccaurea
Species:	B. ramiflora
Binomial name
Baccaurea ramiflora Lour.
Synonyms[2]
Heterotypic Synonyms Baccaurea cauliflora Lour. Baccaurea flaccida Müll.Arg. Baccaurea oxycarpa Gagnep. Baccaurea pierardi Wall. Baccaurea propinqua Müll.Arg. Baccaurea sapida (Roxb.) Müll.Arg. Baccaurea wrayi King ex Hook.f. Gatnaia annamica Gagnep. Pierardia flaccida Wall. Pierardia sapida Roxb.

Distribution

It is native to the Andaman Islands, Assam, Bangladesh, Cambodia, South-Central and Southeast China, East Himalaya, Hainan, India, Laos, Malaysia, Myanmar, the Nicobar Islands, Thailand, and Vietnam.^[2][1] It grows in evergreen forests on a wide range of soils.

Uses

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.^[6] The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5–3.5 cm (0.98–1.38 in) in diameter, glabrous, with 2–4 large purple-red seed, with white aril.

Ripe fruits of Burmese grape

The 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 keeps well in closed jars. Marginal importance of the fruit, locally used and sold.