Family: Phyllanthaceae

The Burmese grape tree is incredibly beneficial, from the crown down to the roots. Young leaves and flowers are eaten like a vegetable or as a flavoring in soups and curries. The fruit is eaten whole, seeds included. Most parts of the tree are medical. A brown-red dye is made from the bark and roots. The wood is excellent for woodworking. 

The rounded, spreading crown is a result of the repeated forking pattern as the branches grow. Hanging racemes of flowers droop from the branches and trunk. Round fruit starts off green, ripening to yellowish-brown, a process that takes 5 months. 

The extremely nutritious fruit is eaten raw, made into juice, wine, or stewed. They are shaped like lychee but taste like a fibrous mangosteen-sweet, then sour. When peeled, the fruit is pinkish-white and somewhat translucent inside. 

Burmese grape is a perfect agroforestry species. It performs well in the shade of overstory fruit-producing trees. A dioecious species,  Both male and female trees are needed to produce fruit and viable seeds. There is little information regarding cloning and grafting this species. It is most commonly started by seeds. The tree is low maintenance and requires little inputs. 

Plant Uses:

• Edible
• Medicinal
• Ornamental
• Privacy / screening
• Woodworking

Plant Dangers:

• No dangers