USE FOR CULINARY PURPOSES
This large shady tree grows to a great age and was introduced from India.
The fruit pulp is edible and popular. The hard green pulp of a young fruit is very sour and acidic and is often used as a component of savory dishes. The ripened fruit is less sour and somewhat sweeter. It is used in desserts and sweetened drinks, or as a snack
Its fruits are an important source of vitamin C and a tart soft drink is still made from the tamarind in Antigua. The fruits are also used for making chutney.
Special thanks to the late Desmond Nicholson of the Museum of Antigua & Barbuda and Peter Duce for making this section of Antigua Nice Ltd possible!