History
The Spanish plum, whose scientific name is Spondias purpurea, is a fruit belonging to the Anacardiaceae family. It is also called red mombin or cirouelle. The Spanish plum is believed to originate from Central and South America, in a region stretching from Mexico to northern Brazil, including Peru. It is thought to have arrived in the Caribbean at an unknown period. Today, it is widespread and common throughout all the islands of the Caribbean.
Varieties
The number of varieties is unknown, but they are believed to be numerous. There is a sub‑variety called the Chile plum (Spondias purpurea var. lutea, see photo opposite), which is also found in Martinique.
The fruit is slightly oval with a shiny, firm skin, green when unripe and turning burgundy, violet, or red as it matures. They range from 2.5 to 4 cm in length and may be oblong, oval, or pear‑shaped, with small indentations and often a small button at the tip.
The flesh is rather thin, yellow, aromatic, fibrous, very juicy, with a rich plum-like flavor, subacid to acidic when ripe. It surrounds a large pit that makes up most of the fruit.
The Chile plum (Spondias purpurea var. lutea), which shares the same characteristics, differs only in that it turns yellow when ripe. Care must be taken not to confuse it with the yellow mombin (Spondias mombin), which is also yellow but belongs to a different species.
The tree is medium-sized and can reach up to 15 meters in height. Like other Anacardiaceae, the Spanish plum tree tends to spread. Its compound, deciduous, alternate leaves are bright red or purple when young. The flowers are small and reddish-purple.
The tiny flowers, with 4 to 5 petals, male, female, and bisexual, are red or violet and borne in short, velvety panicles along the branches before the leaves appear.
Medicinal properties
The Spanish plum is considered diuretic and antispasmodic. A decoction of the fruits is used to wash wounds and heal sores inside the mouth.
A syrup prepared from the fruit is taken to treat chronic diarrhea. A decoction of the astringent bark is a remedy for scabies, ulcers, dysentery, and gas-related bloating in infants.
In the Philippines, the sap from the bark is used to treat stomatitis in infants.
The juice of fresh leaves is a remedy for thrush. A decoction of leaves and bark is used as a febrifuge.
In southwestern Nigeria, an infusion of shredded leaves is valued for washing cuts, wounds, and burns.
Researchers at the University of Ife discovered that an aqueous extract of the leaves has antibacterial activity, and an alcoholic extract is even more effective.
The tree’s gum resin is mixed with pineapple or soursop juice to treat jaundice. Most other uses indicate that the fruits, leaves, and bark are quite rich in tannins.
Uses
Ripe fruits are generally eaten fresh. They can be preserved for later use simply by boiling and drying, which keeps them in good condition for several months. The filtered juice of cooked fruits makes an excellent jelly and is also used to produce wine and vinegar. It is a pleasant addition to other fruit beverages.
In Mexico, unripe fruits are made into a tangy green sauce or pickled in vinegar and eaten with salt and chili peppers.
New shoots and leaves are acidic and eaten raw or cooked as leafy vegetables in northern Central America.
