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Flacourtia.

Flacourtia cataphracta Roxb. Bixineae. Puneala Plum.

East Indies. The puneala plum is a fruit of India, better in flavor than a sloe but inferior to a poor plum. It makes an excellent stew.

Flacourtia inermis Roxb. Looy-Looy.

Moluccas. This species is cultivated in the Moluccas for its pleasant, edible fruit. It is a little tree bearing a berry of reddish-purple color, the size of a small cherry and has five angles. The reddish-purple berries are of a pleasant, acid taste; they are called tomi-tomi in India. The fruit, called by the Malays koorkup, though rather too acid to be eaten raw, is esteemed for tarts and pies. In Ceylon, it is called by the natives lowi lowi; by the English looy-looy. The fruit makes an excellent jelly, resembling and as good as currant jelly, and is also used for tarts.

Flacourtia montana J. Grah.

East Indies. It is called attuck ka jhar. The fruit, the size of a crab apple, is eaten by the natives.

Flacourtia ramontchi L'Herit. Batoko Plum. Madagascar Plum.

East Indies, Malay and Madagascar. The fruit is of the size of a plum, of a sharp but sweetish taste. It is common in the jungles of India. The fruit, when fully ripe, is of a pleasant acid taste and very refreshing. At Bombay, the fruit is eaten but is by no means good. The fruit is eaten.

Flacourtia sepiaria Roxb.

East Indies and Malay. In Coromandel, the berries are sold in the market. The fruit has a pleasant, acid taste and is very refreshing. At Bombay, its berries are eaten.


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



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