Dillenia.

Dillenia indica Linn. Dilleniaceae.

Tropical Asia. The subacid, mucilaginous fruit, the size of an orange, is eaten in the Eastern Archipelago. The fleshy leaves of the calyx which surrounds the ripe fruit have an agreeable, acid taste and are eaten raw or cooked, or made into sherbets, or serve for jellies in India. They are commonly used in curries. The large amount of fiber they contain is objectionable. This is the chulta of India. In the Philippines, the juice of the fruit serves as vinegar.

Dillenia pentagyna Roxb.

East Indies. The flower-buds and young fruits have a pleasant, acid flavor and are eaten raw or cooked in Oudh and central India. The ripe fruits are also eaten.

Dillenia scabrella Roxb. Sandpaper Tree.

Himalayan region. The fleshy leaves of the calyx have a pleasantly acid taste and are used in curries. In Burma, the green fruit is brought to the bazaars and is considered a favorite vegetable.

Dillenia serrata Thunb.

Malay. The fruit is the size of an orange and has a sweetish, acid taste. It is eaten in the Eastern Archipelago.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.