Baccaurea ramiflora

{{Short description|Species of flowering plant}}

{{Speciesbox

| image = Baccaurea ramiflora, Burmese Grape.jpg

| image_caption = In Ho Chi Minh City, Vietnam

| status = LC

| status_system = IUCN3.1

| status_ref = {{cite iucn |author=Ye, J. |author2=Botanic Gardens Conservation International (BGCI). |author3=IUCN SSC Global Tree Specialist Group. |year=2019 |title=Baccaurea ramiflora |page=e.T147616045A147616047 |doi=10.2305/IUCN.UK.2019-2.RLTS.T147616045A147616047.en}}

| genus = Baccaurea

| species = ramiflora

| authority = Lour., 1790

}}

Baccaurea ramiflora,Lour. (1790) In: Fl. Cochinch.: 661 the Burmese grape,{{GRIN | accessdate = 4 June 2018}} is a slow-growing evergreen tree in the family Phyllanthaceae, growing to {{cvt|25|m}}, with a spreading crown and thin bark.{{Cite web|url=http://tropical.theferns.info/viewtropical.php?id=Baccaurea+ramiflora|title=Baccaurea ramiflora - Useful Tropical Plants|website=tropical.theferns.info|access-date=2019-09-17}} It is native to Asia, from Nepal in the west, east to southern China and south to Peninsular Malaysia. It grows in evergreen forests on a wide range of soils. The fruit is harvested and used locally, eaten as a fruit, stewed or made into wine; it is also used medicinally to treat skin diseases. The bark, roots and wood are harvested for medicinal uses.

The fruit is oval, colored yellowish, pinkish to bright red or purple, {{cvt|2.5|–|3.5|cm}} in diameter, glabrous, with 2–4 large purple-red seed, with white aril.

File:লেতেকু Burmese Grapes.JPG

Bark, roots, and wood are dried and ground before boiling in water. Fruits can be kept fresh for 4–5 days, or boiled and mixed with salt after which it keeps well in closed jars. Marginal importance of the fruit, locally used and sold.