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.

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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!



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