| Canarium Almond Quick Facts | |
|---|---|
| Name: | Canarium Almond |
| Scientific Name: | Canarium indicum |
| Origin | Humid, lowland zones of eastern Indonesia (Maluku, Ambon, West Papua), Papua New Guinea, the Solomon Islands, and Vanuatu. It is frequently cultivated in Melanesia. Also cultivated in Australia, Taiwan, Fiji, Hawaii, Honduras and Trinidad. |
| Shapes | Ovoid |
Flowers
Flowers form in terminal panicles and are about 15-40 cm long with stipules at base and bracts of flowers. Flowers are small, yellowish white and 1 cm across.
Leaves
Leaves are imparpinnate, bright to dark green with 6-8 pairs of leaflets. Individual leaflets are oblong-obovate to oblong-lanceolate and typically 7-28 cm long by 3.5-11 cm wide. Stipules are persistent and ovate with toothed or notched margins.
Fruit
Fruits are borne on erect or slightly drooping stems which helds clear of the canopy. Fruit is an ovoid to obovoid drupe, 3-6 × 2-4 cm and generally green when unripe, turning deep dark green to black when ripe.
Canarium-Almond-fruits
Canarium-Almond-leaves
Canarium-Almond-plant-illustration
- The seed kernels are consumed raw, baked and roasted.
- Consume it as snack food or add it to other foods with some staple root crops, soups or consume it with megapode eggs in Solomon Islands.
- It is mixed with tuber puddings in Vanuatu.
- Use the crushed kernels as toppings in ice cream.
- Seed oils are used as a substitute for coconut oil.
- Seeds are consumed fresh, smoked or roasted.
References:
https://www.gbif.org/species/5421345
https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506412#null
