Smith’s Tamarind Fruit Plant (Diploglottis smithii)

Diploglottis smithii

Common Names: Smith's Tamarind, Wild Tamarind.

Botanical Name: Diploglottis smithii

General Information:

Family: Sapindaceae

Native Range: Australia, native to rainforests and humid forests in eastern Australia and New Guinea.

Size: Usually grows 10 to 15 meters with a compact canopy.

Leaves: Compound, broad leaves.

Fruits: Capsule fruits with a red or orange aril, having a juicy sweet-sour taste.

Usage: Used as a screening tree in landscaping.

Edibility: Fruits can be eaten raw or made into jams and jelly.

Flavor: Red or orange aril has a juicy sweet-sour taste.

Medicinal Uses:

Traditional Use: Native rainforest fruit with a deep rich tamarind flavor, used in curries, sauces, marinades, or as a seasoning on salads.

Historical Role: Tamarind, in general, has played a significant role in traditional medicine.

Beverage Form: Used to treat diarrhea, constipation, fever, and malaria.

Wound Healing: Bark and leaves are traditionally used to promote wound healing.

Polyphenols: Tamarind contains polyphenols with antioxidant and anti-inflammatory properties.

Disease Protection: Potential protective effects against heart disease, cancer, and diabetes.

Cultivation Details:

Bloom Time/Fruiting: 3-4 Years

Maintenance Required: Moderate