Garcinia atroviridis facts

Though it is usually known as tamarind skin or sliced tamarind, it is not a tamarind. The tree of Asam gelugur is woody that reach upto 20 meter in height. The reproduction takes place through grafting and seeds. Fruits are usually green while young and turns to bright orange when got ripened. The fruit has sour taste so it is not consumed raw.

Name	Asam gelugur
Scientific Name	Garcinia atroviridis
Native	Native to Peninsular Malaysia, Myanmar, Thailand and India. It is widely cultivated in Myanmar and Southern Thailand. It is a tropical species which appears as individual trees in humid and mixed lowland forest on plains and 600 m in highlands of high rainfall areas in Southeast Asia.
Common/English Name	Asam gelugor, Gelugor, Asam gelugo, Som-Khaek
Name in Other Languages	Indonesia: Asam Potong; Malaysia:- Semang: Boh No, Malay: Asa Keping ; Thailand:- Malay: A Sa Ka Lu Ko, Thai: Som-Khaek
Plant Size	Height: 20 m
Lifespan	Perennial
Bark	Smooth grey
Branches	Drooping
Leaf	Dark green, shiny, elliptic or oblong, narrow with pointed tip & upturned edges; up to 20(-30) cm x 6(-7.5) cm
Flower	Dark red; Width: 4-5 cm
Fruit shape & size	Round; Diameter: 7-10 cm.
Fruit weight	300-500 g
Fruit color	Yellow-orange
Flesh color	Yellow, sour, firm
Fruit stalk	Length: 3-4 cm
Fruit skin	Smooth, thin
Fruit Taste	Sour
Seed	Several, flattened; Length: 1.5 cm
Health Benefits	Source of antioxidants Prevent tumor Weight loss supplement
Traditional uses	It is helps to reduce weight and excess fat. The leaf decoction treats earache. The plant is used to treat acne. The decoction enhances the blood circulation, lower cholesterol and treats high blood pressure. Dried fruits improve blood circulation and cure coughs. The fruit extract is lowers the level of cholesterol and enlarge the blood vessels.
Precautions	Do not consume in excess amounts. Allergic to Asam gelugur should stay away from it.
How to Eat	Dried fruits are used in curries and also stewed in sugar. The fruit gives acidity to cooked dishes. The fruits are used in curries and sour relish. Dried rind is used in herbal health teas. It is available as Som-khaek tea, Som-khaek capsules and Som-khaek fruit. Young leafy shoots and leaves are consumed fresh. It is cooked as ulam or as sour relish. It is also used as ingredient in soup and curries.