The Southern Fruit Festival 2017 will last for 3 months

Update: june 2017


(TITC) - The 13th Southern Fruit Festival 2017 will take place from 1 June to 30 August 2017 in Suoi Tien Culture Tourism Site (District 9, Ho Chi Minh City) with many attractive activities.




Parade of "giant fruit' at the previous festival (Photo: suoitien.com)

The Southern Fruit Festival is an annual tourism event organized by Department of Tourism, Department of Agriculture and Rural Development, Department of Industry and Trade of Ho Chi Minh City in collaboration with Suoi Tien Culture Tourism Joint Stock Company to introduce and promote fruit specialties of the South to domestic and international visitors.

The main activities will be also held such as floating market of fruit and craft products with 150 kinds of fruit; Southern delicious and safe fruits contest; contest of fruit plastic art; parade of “giant fruit”, “Vietnamese fruit week” program, etc.

The new features of this year’s the festival are contest of making five fruit tray on 10 June; and Asian street food festival from 1 to 11 June to introduce unique and delicious dishes of Asia restaurants such as Thailand, Laos, Cambodia, Japan, etc.

This year’s Southern Fruit Festival is expected to attract more than 1.1 million visitor arrivals, increase 10% over last year.

Southern Fruit Festival kicks off in Ho Chi Minh City





Thursday, 2017-06-01 10:52:48


NDO – A large crowd was in attendance for the opening of the 13th Southern Fruit Festival – 2017, which officially kicked off at Suoi Tien Culture and Tourism Site in District 9, Ho Chi Minh City.

Visitors were given the opportunity to savour hundreds of fresh and delicious fruit specialties from southern localities, including numerous famous brands such as Hoa Loc and Cat Chu mango, and Cai Mon durian.

During the opening ceremony there will be a procession of fruit, featuring hundreds of famous actors, actresses, and artists in the City.

In addition, there will be a display of strange, enormous rare fruit, highlighting the cultural identities of three regions in the country.

The festival will also feature a wide variety of activities including a floating market with boats selling fruits and a fruit sculpture competition, honouring the skilful and creative talents of the artisans.

Visitors will also have the opportunity to witness a competition on delicious and safe southern fruits, as well as take part in and Asian street food event and entertaining folk games.

Addressing the opening ceremony, Director of Ho Chi Minh City Department of Tourism Bui Ta Hoang Vu emphasised the expectancy that the event will attract a large number of visitors, who will come to enjoy southern fruits as well as experience the unique culture characteristics of Ho Chi Minh City, in turn contributing to local tourism promotion.

The 2017 Southern Fruit Festival, jointly held by the Ho Chi Minh City Department of Culture, Sports and Tourism, the city Department of Agriculture and Rural Development, and the Suoi Tien Limited Company, will run until August 30.

Fruit is so cheap in VietNam, Hard to find cert organics, I know of only two in vietnam.
The organic market is just starting to bud here in VietNam.
I would think if someone had energy enough you could do well with organic grown vegs, fruits. Some of the smarter people here are now buying chem free gwon produce that cost just a little more for their children, hopfuly the trend will grow, I think it will because most folks in this country have noticed how many people are sick today compared to tweenty years go. Lots of toxic food from china sold here in vietnam nasty stuff. recently i heard about a bust where they where using green cloth dye to make veggies look super green,
In An Chay foods from china they put some realy funky chems in it. I avoid food here in Vietnam if I now it comes from China, but ther are also problems here with food chain chems ect.

So many fruits! So little time! With so many bizarre and colourful options to choose from, it can be rather intimidating. Luckily, we’ve complied for you a great big guide to fruit to spot out during your travel in Vietnam!

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One visit to a market in Vietnam makes one thing clear – Vietnamese people are serious about their fruit. With dozens of types of fruit harvested at various seasons throughout the year, early morning food markets and grocery store produce aisles are subject to a carousel of colors and aromas. Enjoying the food in Vietnam goes beyond just trying the options at pho stalls and rice shops – mid-day snacks and desserts are just as important in getting a real taste of authentic Vietnamese flavor.

But where to start? With so many exotic fruits growing almost exclusively in Southeast Asia and Vietnam, getting a handle of what to try (and where to find it) is almost as complicated as navigating the traffic or speaking the language. Thankfully, with a little bit of know-how and some basic pointers on what to look for, anyone can get a lesson in Vietnamese food culture next time they head to a local market. These are just some of our favorite fruity flavors that are famous in Vietnam – and the best ways to try them.

Buddha’s Hand

Phat Thu (pronounced “fut too”)



This close cousin to the lemon might look nightmarish, but in Vietnam the fingered citrus has strong spiritual connections. Phat thu is rarely eaten, and is usually found in temples and pagodas or on ancestral shrines in local homes instead. Its strangely decorative utility comes from not its taste, but rather its appearance. When compared to the iconic hand of Buddha, it looks remarkably similar, and thus has taken on particularly religious significance. When used in a home, its appearance takes on even more importance – the number of “fingers” on this fruit is directly proportional to a family’s luck. Consequently, most look for fruits with as many fingers as possible to put in their homes.

Where to Find It:

Phat thu is harder to find than other fruits in Vietnam given that it’s not regularly eaten. Traveling sellers on bicycles and at some small morning markets are some of the only places to find it.

How to Eat It:

Generally phat thu is reserved for decoration, and not eating. But some culinary gurus have managed to find unique and tasty ways to include it in your diet, with plenty of fun recipes online if you want to try your own hand at it.

Dragon Fruit

Thanh Long (pronounced “tang lom”)



Out of the many strange fruits native to Southeast Asia, dragon fruit is probably the most recognizable. It’s for good reason, since dragon fruit is easily the most beautiful fruit, usually a combination of vivid pink, black and white. Strangely, the fruit’s taste doesn’t match its appearance, and is relatively tasteless and not particularly sweet. Dragon fruit, like phat thu, is popular to use in pagodas and on ancestral altars, but is regularly eaten, too. Plenty of restaurants use it to make fruit salads, and you’ll often find it cut into even pieces on plates and presented after meals in local houses.

Where to Find It:

Dragon fruit is especially popular, and is easily found at plenty of markets. Given high demand, its available year round, too!

How to Eat It:

Dragon fruit’s mild flavor and tasty consistency makes it a perfect summer treat on its own, or after a meal. Cut it into slices like watermelon to eat it by hand, or add it to a salad to give it a tart kick.

Rambutan

Chom Chom (pronounced “chom chom”)



Just like the dragon fruit, the rambutan is almost more fun looking at than eating. Covered with a bright red skin that looks strangely hairy, rambutan is a native to the Indonesian Archipelago, and its Vietnamese name chom chom is a local way of describing “messy hair”, thanks to its unkempt appearance. Similar to lychee and langsat, rambutan is harvested while still connected to the branch, so buying a handful of them means having to pull them off of the branches. Rambutans are harvested mainly in the summer months, so they’re a popular addition to sweet desserts like che or eaten fresh off the branch.

Where to Find It:

Rambutan yields usually start around the beginning of the rainy season in the southern region of Vietnam, and start popping up at street markets around June and July. It’s biggest yields come from Binh Hoa Phuoc village and Long Ho District, about 50 kilometers from Ho Chi Minh City.

How to Eat It:

Rambutan is usually served unpeeled or partially peeled, and each had a inedible pit that is discarded while eating. Most locals slice the rind down the middle carefully with fingernails or a knife, pulling off one hemisphere of the peel while holding the other to keep hands from getting sticky. These usually come in a plastic bag from the market, so use this to discard pits to avoid littering.

Lychee

Qua Vai (pronounced “kwa vai”)



Lychees are a particular favorite in Vietnam, and one of the most popular snacks to have between meals (or after them). Like longans and rambutans, they regularly play a starring role in che and desserts, and are even popular at some of Vietnam’s new wave of frozen yoghurt shops. The flavor is so famous, in fact, that there are teas, fruit juices and ice creams with lychee flavor – a mild and slightly tangy sweet taste – and they’re easily found in grocery stores, some corner shops and most markets. Plus, there are plenty of varieties that are grown in Vietnam, so you can find new ones to try nearly every season of the year.

Where to Find It:

Ever popular in Vietnam, you’ll find lychees nearly everywhere, but the most popular variety, “vai thieu”, ripen around May and June. Some varieties are available earlier in late April, and nearly all of the yields grown in the country are sent to local Vietnamese markets , so they’re easy to find for the summer.

How to Eat It:

Like its fruity cousins, a cut across the middle is the best way to get to the yummy center of lychees. Their shells are a bit tougher than rambutans, though, so spare the nails by using a knife.

Longan

Qua Nhan (pronounced “kwa nga-un”)



Longans are similar in size and taste to the lychee and rambutan, and just like them, are a main ingredient in Vietnam’s iconic summer treat, che. The clear white pulp is rich with protein, and is harvested by cutting the branch, and not pulling the fruit away from it. Consequently, when buying them in a market, you’ll usually be given a handful that’s tied together by the branch, and charged by the weight.

Where to Find It:

These are great treats to eat fresh off the branch, but their taste is best when mixed with lotus seeds and other fruits in che.

How to Eat It:

Just like rambutans, lychees are usually eaten right off the branch, and need to be peeled. A slice around the circumference of the peel with a fingernail or knife is best practice, and keep things from getting too sticky.

Pomelo

Qua Buoi (pronounced “kwa bwoo-oi”)



Not to be confused with grapefruit (which historically was called pomelo), pomelo is one of Vietnam’s most popular fruits to eat fresh. When peeled, the super sweet fruit looks a bit like an overgrown orange, but isn’t usually as sour as other citrus. Pomelo is popular on salads rather than deserts like che, but is most often eaten fresh. A favorite addition in Vietnam, though, is a dipping “salt” called bot muoi ot, which is both salty and spicy and has a distinct flavor when combined with pomelo. When buying pomelo (along with plenty of other fruits), you’ll be given a tiny bag of bot muoi ot, but be careful how much you use. It can be surprisingly spicy!

Where to Find It:

Pomelo is sold both unpeeled in street markets and peeled in many supermarkets. Be prepared for some serious elbow grease if you buy it unpeeled – its rind is exceptionally thick, and sometimes requires more than just hands.

How to Eat It:

If you’d prefer to dig into pomelo quickly, you can find them already sliced and peeled in supermarkets, ready with some spicy salt on the side. But for more adventurous eaters, they can be peeled like a grapefruit with the help of a knife. Even better, locals use pomelo to make nom buoi, a sweet salad, by mixing it with seafood or dried beef jerky, and drizzled with fish sauce and lemon dressing.

Mangosteen

Mang Cut (pronounced “mang coot”)



Mangosteen is one of the tastiest of Southeast Asian fruit varieties, and its especially popular in Vietnam. Covered with a dark red rind that has the tendency to stain your fingers when peeling it, mangosteen’s super-tangy white fruit is slightly fibrous and very juicy. Usually eaten fresh, mangosteen is sometimes used in many different kinds of sauces and as a popular ingredient to amp up certain savory foods. Given restrictions on imports and exports of mangosteen, its exceptionally rare in the produce aisles of North America, which make them a must-try when visiting Vietnam.

Where to Find It:

Mangosteens are especially popular, so they’re easy to find in major grocery stores as well as street markets when they’re in season. Unfortunately, the mangosteen season is very short, usually only lasting six to ten weeks on average, (usually around May to August).

How to Eat It:

Mangosteens are very juicy, and eating them without a bit of a sticky mess is near impossible. Their rinds are tougher than other fruits, so you’ll probably need a knife to peel them, but be careful while you slice. Too deep, and you’ll puncture the fruit and lose all the tasty juices!

Jackfruit

Qua Mit (pronounced “kwa meet”)



Jackfruit looks similar to durian on the outside, but has a much more pleasant smell and taste on the inside. Native to Southeast Asia, jackfruit is the largest of tree-borne fruits, and smells sweeter and fruitier than durian. Its sticky, gooey fruit is similar in texture, though, and high in dietary fiber. It comes in two varieties, one being a softer and more buttery consistency, and the other (popular mostly in Indochina) is crunchier and drier. Both are readily available throughout Vietnam, and they’re popular to eat fresh peeled.

Where to Find It:

Jackfruit grows in considerable amounts around Vietnam and Southeast Asia in general, so it’s usually easy to find them at street markets. For something uniquely Vietnamese, try jackfruit che, which combines the fruit with ice, beans and glutinous rice.

How to Eat It:

Jackfruit, like durian, is slimy, and should be peeled carefully to avoid ruining the experience. Part of the fun of jackfruit though is getting your hands a bit dirty, so after cracking one open (you’ll need some heavier machinery than your hands!) dig in, and keep a cloth to wipe your hands handy!

Durian

Sau Rieng (pronounced “sow zee-ung”)



Durian is equal parts loved and despised in most of Southeast Asia, and its distinctive smell is why. Some relate its aroma as something akin to gasoline, and its so putrid that walking past a shop selling durian usually has you crossing the street. Despite its smell, durian is a very popular fruit in Vietnam, with many enjoying its strangely gooey fruit freshly peeled. Durian certainly isn’t for everyone, though, with many opting for durian flavored ice creams and yoghurts rather than the real thing.

Where to Find It:

Durian is sold in plenty of shops along the road, as well as street markets. They can be difficult to find in some supermarkets given their smell, but a quick stroll down the road with your eyes – or nose – peeled will lead you straight to where they’re sold.

How to Eat It:

Eating durian in a public space can be a bit of a faux pas given its incredibly pungent smell, so this one is best kept at home. Just like jackfruit, it’s very slimy, so keep a cloth ready for clean up.

Bitter Melon

Muop Dang (pronounced “moo-up dang”)



Bitter gourd, or bitter melon, is one of the most iconic ingredients in Vietnamese food. Rarely eaten fresh, bitter melon is a popular addition to soups or rice, often stuffed with pork or beef. Its name comes from its incredibly bitter taste, which is avoided by literally every other animal besides humans. Its importance in Vietnam is illustrated by the existence of a National Bitter Melon Association, which makes somewhat strange but truly charming connections between bitter melon’s taste and the trials and tribulations of life.

Where to Find It:

While eating in Vietnam, it’s nearly impossible to avoid trying bitter melon at one point or another. Try it in a soup or mixed with pork, but avoid having it fresh unless you’re daring.

How to Eat It:

There’s almost no reason to eat bitter melon raw, and for those that do, they usually regret it. That said, bitter melon tastes great in a soup, so keep an eye out for its cooked version at food stalls to get a taste.



Edited 2 time(s). Last edit at 06/28/2017 11:42AM by riverhousebill.

In Hawaii and the Philippines, people with diabetes have bitter melon to help lower blood sugar. Western research has found bitter melon to be somewhat effective for that purpose.

Do Vietnamese use bitter melon for diabetes?

Sun Cloud,
Bitter melon, Okra and Pomelo, are often used in Vietnam to help with diabetes
google treating diabetes with Okra, I know people here that say it works well.
Pomelo Fruit Good for Diabetic
The largest amongst all the citrus fruits (Citrus Maxima), Pomelo is primarily high in citric acid and vitamin C, which help the body eliminate free radicals. Thus, just like all citrus fruits, pomelo is used to help relieve people suffering from fever, colds and flu. Its juice extracted from crushing the pulp contains sugar, citric acid, and other minerals.



For diabetics, Pomelo is a great fruit for helping lower blood sugar. It helps diabetic patients in two ways. Pomelo helps reduce the secretion of insulin, which in turn dampens the appetite to eat. Also, in stultifying appetite, it reduces the consumption of carbohydrates which also lower the creation of blood sugar. Similarly, the fruit also helps obese people to lose weight following the same procedure. Thus, pomelo is a great fruit for losing weight and for maintaining a great body.

Aside from its direct contribution in reducing blood sugar levels, other nutritional contents of the fruit further makes it useful for diabetics who are prone to other diseases. For instance, it reduces the cholesterol levels which lower the risk of getting high blood pressure and heart related disorders. Because diabetic patients require body cleansing, the vitamin C and potassium of the fruit help people to urinate regularly to get rid of bad chemicals i.e. estrogen in the body. Diabetics are also prone to nerve related problems, which is addressed by eating pomelo by increasing one’s stamina.

The potassium content of the pomelo help make muscles stiff and tight which decreases the sagging of the body due to diabetes. Most importantly, the flavonoids, help avoid the formation of tumors and cancer cells in the prostate, intestines, breast and pancreas. Generally, pomelo fruit helps improve a person’s immune system to be resistant to other diseases to which a diabetic person becomes more prone due to its inability to absorb nutrients.
One the many
side efects from agent orange is diabetes, I know several veterans here in vietnam that dumped the medformin meds and went okra, All say their blood sugar under control with Okra. Medformin will wipe out your Imune system



Edited 3 time(s). Last edit at 07/09/2017 11:06AM by riverhousebill.

Thanks for sharing.
The chinese use bitter melon for diabetes too.
My favorite use is a raw juice
Cooked bitter melon is not less bitter than raw. Once you get used to raw juice, the cooked vegetable seems weird and soggy.
P.s, one of the farmers told me a lady used his oro Blancos (pomello grapefruit hybrid )to treat her diabetes. She would buy a lot every week. Interesting info you have on pomellos.



Edited 1 time(s). Last edit at 07/10/2017 06:39AM by Tai.

Rose Apple facts and health benefits


Rose Apple Quick Facts


Name:

Rose Apple


Scientific Name:

Syzygium aqueum


Origin

East Indies and Malaya, also cultivated in Ceylon, the Pacific Islands, India and former Indochina



Colors

White, Pink-red



Shapes

Bell-shaped, Length: 5–8 cm



Flesh colors

White, Creamy



Taste

Mild sweet



Calories

25 Kcal Kcal./cup



Major nutrients

Vitamin C (24.78%)
Vitamin B3 (5.00%)
Carbohydrate(4.38%)
Dietary Fiber (3.95%)
Calcium (2.90%)



Health benefits

Prevent Diabetes, Prevent Constipation, Prevent muscle cramps, Skin Health, Eliminate free radicals



More facts about Rose Apple



Rose Apple with its scientific name Syzygium aqueum, is an tropical, evergreen and low growing small tree. Botanically, it belongs to the Myrtaceae family and genus Syzygium. It is also called Water Apple and Bell Frfuit. The Rose Apple has different names in various languages such as French: Jambosier D’eau, Pomme D’eau; Japanese: Mizu Renbu; Spanish: Manzana De Agua, Perita Costena; Thai: Machomphu-Pa, Chom Pu Pa and Malaysia: Jambu Chili, Jambu Ayer. Water Rose Apple, Malay Rose Apple, Jambu and Java Rose Apple are the four different types of Rose Apple which are grown all over the world.

History

Probably it was originated to the East Indies and Malaya. Besides the inherent countries, it is also cultivated in Ceylon, India, Pacific Islands and Indochina.

Plant

The tree is 3 to 10 meters tall with wide spreading branches and flaky brown bark. It has stem which is about 30 cm. The leaves are glossy and narrow. The tree possesses greenish-white or creamy-white flowers with diameter 7.5 to 10 cm. and width 2-4 inch (5 to 10 cm). The plant flowers during Midsummer (June- August).The plant prefers warm and humid climate with an adequate rainfall. It thrives better in well drained soils.

Fruit

The tree bears fruit from early winter to the late fall. The fruit is bell-shaped, about 5 to 8 cm long. The fruit is pink to red in color with white texture flesh. The color of the flesh differs in the type of cultivar grown. The fruits which are ripened have light and faintly aroma with moderate sweet taste. Each fruit possess one or two grey seeds. The fruit has got smooth and thin skin.




Nutritional value

Rose Apple possess rich amount of iron, calcium, fiber, Vitamin C, protein and Vitamin A. 100 gm of Rose Apple contains calcium (29 mg), potassium (123 mg), sulphur (13 mg). The same amount of Rose Apple provides Vitamin C (24.78%), Total fat (0.86%), Iron (0.88%) and Phosphorus (1.14%).



Quick Nutritional Value of Rose Apple
Serving Size: 100 ( g)
Calories 25 Kcal Kcal. Calories from Fat 2.7 Kcal.



Nutrients

Amount

% DV



Protein

0.6 g

1.20%



Total Fat

0.3 g

0.86%



Ash

0.4 g

N/D



Carbohydrate

5.7 g

4.38%



Dietary Fiber

1.5 g

3.95%





Vitamins

Amount

% DV



Vitamin C

22.3 mg

24.78%



Vitamin B3

0.8 mg

5.00%



Vitamin A

17 µg

2.43%



Vitamin B2

0.03 mg

2.31%



Vitamin B1

0.02 mg

1.67%




Minerals

Amount

% DV



Calcium

29 mg

2.90%



Potassium

123 mg

2.62%



Copper

0.016 mg

1.78%



Manganese

0.029 mg

1.26%



Magnesium

5 mg

1.19%





Minerals

Amount

% DV



Phosphorus, P

8 mg

1.14%



Iron, Fe

0.07 mg

0.88%



Zinc, Zn

0.06 mg

0.55%



Chloride

4 mg

0.17%



Sulphur

13 mg

N/D



*Percent Daily values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be difference depending upon the daily calorie needs.

Source: USDA

Browse all Nutritional value of Rose Apple (Full Report)>>

Health Benefits of Rose Apple

1. Fights Free Radical Damage

Rose Apple is rich in Vitamin C which prevents the damage of free radicals, pollutants and toxic chemicals which leads to the health ailments such as heart disease, cancer and arthritis. Free radicals are developed in the body when the body is exposed to the radiation, tobacco or smoke and during the process of breaking down of food.

Vitamin C enhances the white blood cells production and also assists in the functioning. As Vitamin C is an antioxidant, it eliminates the oxidative damage and enhances the smooth functioning. It is also believed that Vitamin C effectively boosts the immune system to counteract the colds.

2. Reduced Risk of Stroke

The presence of Vitamin C in the Rose Apples lowers the chances of stroke and health ailments such as inflammation, oxidative damage, cardiac health, atherosclerosis, blood pressure and endothelial health. The research summarizes that the development of plaque in the body results in the stroke or heart attack which could be reduced with the Vitamin C. 22 mg of Vitamin C is obtained from 100 grams of Rose Apple.

3. Boost good HDL Cholesterol

Rose Apple is the source of Niacin which is used to add cholesterol. The studies shows that Niacin enhances the HDL cholesterol levels and reduces the triglycerides and LDL cholesterol.

4. Prevent Diabetes

The research has shown that the use of Rose Apple reduces the level of blood glucose by enhancing the activities of carbohydrate metabolic enzymes such as glucose-6-phosphate dehydrogenase, hexokinase and glucose-6-phosphatase.(1)

5. Prevent Constipation

Dietary fiber in Rose Apple supports the digestive system in the material movement and stimulate stool which is helpful for those having the irregular stools or constipation. It supports in healthy weight and reduces the chances of heart disease and diabetes.

6. Prevent muscle cramping

Rose Apple also possess adequate amount of potassium which enhances the strength of muscles and reduces the muscle cramps which is lead due to the low level of potassium.

7. Skin Health

An adequate amount of Vitamin A and C could be obtained from the Rose Apple which helps to prevent the damage from the oxidative stress caused from the poor diet, stress and pollution. It also reduces the dryness of the skin and reduces the wrinkles.

Health Benefits of Rose Apple Plant
1.Antioxidant Benefits

An antioxidant restricts the molecules oxidation which damages the cells because of the production of free radicals which could be eliminated with Selenium, vitamin C, Lycopene, Beta Carotene, Vitamin E, Zeaxanthin and Lutein. Free radicals are the cause of various ailments such as Cataracts, Alzheimer’s disease, Cancer, Parkinson’s disease, diabetes, heart disease and cancer.

a. The leaves of Rose Apple plant possess hepatoprotective and antioxidant properties. The examination on the leaves for the antioxidant properties shows that it possesses the hepaprotective activity which is comparable to the silymarin drug. (2)

b. The report which was published by American Journal of BioScience summarizes that the barks of Roseapple assist to prohibit the free radicals. As a result, this plant could be studied due to its potential of bioactivity for discovering the efficacy of its use as a medicine. (3)
2.Prevent Acne

Acne vulgaris is a skin condition which leads to the inflammation caused due to the skin infection. The research shows that the leaves of Rose Apple possess the anti-acne proeprties such as anti-inflammatory, antioxidant and antibacterial properties. The experiment also shows that the presence synergic actions results the antioxidant, antibacterial and anti-inflammatory activities. Thus, S. jambos assist in the anti-acne activities. This study helps to know about the herbal medicines whereas various clinical trials are being continued. (4)
3.Cure Leaver Damage

Liver damage leads to the various liver diseases which are caused due to the excessive consumption of alcohol, anemia, malnutrition, infection and hepatotoxic drugs. The research which was conducted by Gujarat Ayurved University shows that the leaves extract of Rose Apple contains the liver protective agent. It leads to the efficacy in the change in function of liver than the disease control group. The efficacy was worthy of comparison to the standard drug. (5)



Traditional usage

Bark

The decoction made from astringent bark is used in folkloric medicine of Malaysia to treat thrush.

Fruit

It is served as salad at the childbirth ceremony. In India, the fruit is also used as a tonic to enhance the liver and brain.

Flower

The fever could be lessened from the sweetened prepared from the flowers.

Leaf

The decoction made from the leaves acts as an expectorant and diuretic which treats rheumatism and also cures the sore eyes.

Seeds

The health conditions such as dysentery, catarrh and diarrhoea could be treated with the use of seeds. The people of Nicaragua use the infusion of roasted and powdered seeds to treat diabetes. The Colombia people believe that the seeds possess the pain killer properties.

Root

The root is used by the people of Cuban to treat epilepsy.

How to eat

Rose Apple could be consumed raw or preserved in the form of jellies and jams. It is also added in the desserts. It is also used to make the fruit sauce or syrup.

Precautions

Rose Apple possess the risk of toxicity. The seeds and roots are poisonous. The leaves, roots and stems of the plant contain the mysterious amount of cyanide or prussic acid or hydrocyanic acid which is could be harmful.