Baccaurea ramiflora

Baccaurea ramiflora is a species of flowering plant in the family Phyllanthaceae.<ref name=POWO>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=COL>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Lour. (1790) In: Fl. Cochinch.: 661</ref> This slow-growing evergreen tree is sometimes referred to in English by the common name Burmese grape.<ref name=GRIN>Template:GRIN</ref> It grows up to Template:Cvt in height, with a spreading crown and thin bark.<ref name="Useful Tropical Plants">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Distribution

It is native to the Andaman Islands, Assam, Arunachal Pradesh,Bangladesh, Cambodia, South-Central and Southeast China, East Himalaya, Hainan, India, Laos, Malaysia, Myanmar, the Nicobar Islands, Thailand, and Vietnam.<ref name=POWO/><ref name=IUCN/> 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.<ref name="Useful Tropical Plants"/> The fruit is oval, colored yellowish, pinkish to bright red or purple, Template:Cvt in diameter, glabrous, with 2–4 large purple-red seed, with white aril.

File:লেতেকু Burmese Grapes.JPG

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. The fruit has marginal importance, used and sold locally.