Manila tamarind

Pithecellobium dulce

fruit

Spiral pods whose white-and-pink pulp around the seeds is eaten, sweet and slightly astringent.

Origin

Mexico and Central America, naturalized in Asia

Season (United States)

all year round

Preparation

The pod is opened, the pulp eaten raw and the black seeds spat out; the pod is not eaten.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In India it is called “jungle jalebi”, for its pods coiled like the sweet.