History
The yellow mombin or mombin (Spondias mombin) is native to an area from southern Mexico to northern Peru and Brazil. It would also be native to the West Indies and is therefore not an imported plant to the island.
Varieties
Yellow mombin is different from the purple mombin (Spondias purpurea) and is the fruit of a shrub rarely exceeding 10 m. Purple flowers appear on the trunk just before the leaves. The cylindrical fruit, bumpy look is red or yellow (variety "lutea"). It contains a large nucleus surrounded by a yellow pulp, fragrant, juicy and tangy. The fruit is harvested from July to November. It is approximately 3-4 cm long and 1-2 wide.
Health benefits
The fruit pulp is astringent and more or less acid. It is used to make jams and jellies. By distillation, it gives a popular alcohol. A decoction of the leaves and buds can be used to wash and cleanse wounds and ulcers. Fruit juice is used as an antipyretic and diuretic. The roots are febrifuge. The seed oil has a capacity of 31.5%. Finally, the crushed leaves are also astringent.
Women can use layers in warm baths because of their calming under the vaginal mucosa.
Rich in vitamin A, 100 gr mombins per day allow you to fill 37% of your daily requirement of vitamin A.
Uses
The mombin plum is eaten mainly raw but you can make juice, jam, a punch or sorbets. It's the skin and pulp are edible or only 15-25% of the fruit.
