Fruit
Specimen of the day – Tamarind
by Jemma
Tamarind is a tropical, frost-sensitive, long-lived, busy tree that can reach over 20 metres in height. It is an evergreen tree but Tamarindus indica’s bright green, fern-like leaves can fall off if exposed to prolonged periods of hot, dry weather. The sweet-scented, five-petal flowers are yellow with pink/red streaks and resemble small orchids. The tree produces edible, pod-like fruit that start off green in colour before maturing to reddish-brown. The fruits seeds are surrounded by a sticky sweet pulp that is edible. Tamarind trees will produce fruit for 50-60 years before declining productivity.

Image taken from http://commons.wikimedia.org/wiki/File:Tamarindus_indica_(Emli)_flowers_W_IMG_9164.jpg
The genus Tamarindus, to which this tree belongs, is a monotypic taxon. This means that the genus contains a single species: T. indica.
Tamarind has been used by humans as far back as the ancient Greeks in the 4th century BC.

The mature fruit of the tamarind tree has a tangy sweet flavour and is used in cooking. It is particularly associated with Asian and Latin America cuisine. The green immature fruit is also used in cooking but for different purposes as it has a sour taste. The young pod is often used in Worcestershire and HP sauces. Both mature and immature plants contain a number of chemicals that are beneficial to human health, including tartaric acid, Vitamin B and calcium.

Image taken from http://www.karthikexim.com/Tamarind.aspx
As well as its culinary applications, Tamarindus indica has been used in traditional medicines throughout Southeast Asia. It has been used to combat fevers, aid digestive problems and sooth sore throats. In a recent study, it has been suggested that tamarind may delay the progression of skeletal fluorosis by increasing fluoride excretion. Skeletal fluorosis is a bone disease caused by excessive accumulation of fluoride in the bones so, by assisting with the expulsion of this compound, tamarind could slow down the rate at which fluoride accumulated. Though promising, further research is needed to confirm these results.
The wood of the tree is a bold red colour and durable, making it a popular choice of wood in carpentry (particularly in for furniture and flooring).

Image taken from http://commons.wikimedia.org/wiki/File:Tamarind_tree.jpg
Challenging fruit
Markets in the tropics offer a remarkable variety of fruit for sale; a lot of it unrecognizable to the UK based shopper! A recent enquiry from a Sudanese gentleman illustrates the point… he had four fruits in bag and wanted to know what they were.
“Gongoleze”
This was the most difficult specimen to identify. It looks like a piece of white polystyrene with a few rootlets in it! It tastes acidic with a bit of an apple-ey note. And the word isn’t in any search engine. Gongoleze is the fruit of the Baobab tree, Adansonia digitata, which is found in sub-Saharan Africa. The Baobab fruits are filled with a pulp that dries and disintegrates into powdery white chunks. The Baobab is a traditional food plant in Africa. In Sudan, the tree is called Tabaldi. The fruit can be dissolved in milk or water and used as a drink. The seeds also produce an edible oil.

Lalob
The lalob is a fruit of the tree Balanites aegyptiaca, in English it is sometimes called the Desert Date and in Arabic it is also known as hidjihi or heglig. The fruit is edible, but bitter. In Africa; the leaves are eaten raw or cooked, the seeds are boiled to make them less bitter and eaten mixed with sorghum. The flowers are also edible. The tree has many medical uses, for example, the fruit is mixed into porridge and eaten by nursing mothers, and the oil is used to relieve headache.

Doam
The Doam fruit comes from a type of Palm tree, Hyphaene thebaica, which is commonly known as the Gingerbread tree. The tree was originally native to the Nile valley (it was sacred in ancient Egypt), and is common in sub-Saharan Africa. Tea made from Doum is believed good for hypertension. Doam also grows in southern India where it is known as Hoka.

Nabug
The Nabug was the only one I recognised immediately, it is commonly called jujube, and comes from the tree Ziziphus zizyphus which is in the buckthorn family and is able to tolerate very hot climates. The immature fruits taste a bit like apples. It ripens to a wrinkly and red or black. Jujube tea is used to treat sore throats. The fruits are boiled for several hours and the extract used to make herbal tea. Jujube fruit is eaten widely, in a lot of different dishes in Africa, India and southeast Asia.
