Wampee facts | Health Benefits

The fruit Wampee was originated from China. It a fast growing tree which requires sub-tropical or tropical climate. Moreover, the tree does well in rich loam soil. The tree thrives best in Southern China, Hong Kong, Malaysia, Singapore, India, Florida, Hawaii and Philippines. The leaves in a tree are grey to brown in color. The flexible branches are not weak. Fruits are orange to yellow which turns to grayish yellow in an apple shape when matured.

Name	Wampee
Scientific Name	Clausena lansium
Native	Native to Southern China: Fujian, Guangxi, Guangdong, South Guizhou, Sichuan, Hainan, South East Yunnan and North or Central Vietnam.
Common/English Name	Fool’s Curry Leaf, Wampi, Wampee, huang pi, Chinese clausena
Name in Other Languages	Chinese: Huang Pi; Dutch: Wampi; French: Vampi; Khmer: Kantrop; Korean: Hwangphinamu; Laotian: Somz Mafai; Malaysia (Cantonese): Wang-Pei; Philippines (Tagalog): Huampit; Singapore: Wampoi; Thailand: Som-Mafai; Vietnamese: Hong Bi; Komi: Вампи
Plant Growth Habit	Evergreen shrub/small tree
Growing Climate	Subtropical to tropical
Soil	Rich, well-drained and loamy
Plant Size	Height: 3-12 m, Trunk diameter: 40 cm
Bark	Rough, grey brown
Leaf	Dark green, arranged spirally, pinnate; Length: 10-30 cm long; elliptic or elliptic to ovate leaflets (7-15)
Flowering Season	Late March
Buds	Globose
Flower	Pentamerous, sweet-scented, white to yellow to green; Across: 14 mm across
Fruit shape & size	Globose, ellipsoid, broadly ovoid berry; 1.5-3 × 1-2 cm
Fruit color	Pale green to pale yellow or brownish yellow
Flesh	Yellowish white, mucilaginous, juicy
Fruit peel	Thin, soft
Fruit Taste	Sweet, slightly acidic
Seed	1-5 seeds, bright green; Length: 10-15 mm
Varieties/Types	Niu Shen (Cow’s kidney) Yuan Chung (Globular variety) Yeh Sheng (Wild growing) Suan Tsao (Sour jujube) Hsiao Chi Hsien (Small chicken heart) Chi Hsin (Chicken heart) Kua Pan (Melon section)
Fruit Season	May-July
Major Nutritions	Vitamin C (Ascorbic acid) 148 mg (164.44%) Vitamin B3 (Niacin) 3.3 mg (20.63%) Carbohydrate 14.1 g (10.85%) Vitamin B2 (Riboflavin) 0.11 mg (8.46%) Potassium, K 281 mg (5.98%) Phosphorus, P 19 mg (2.71%) Total dietary Fiber 0.8 g (2.11%) Protein 0.9 g (1.80%) Vitamin B1 (Thiamin) 0.02 mg (1.67%) Calcium, Ca 15 mg (1.50%)
Health Benefits	Vasodilator activity Reduce hypertension Treats cataracts Balance cholesterol level Water soluble vitamin Treats diabetes Provides energy Nervous system Reproduction and growth Contraction of muscles
Calories in 100 gm	55 Kcal.
Traditional uses	Leaves, roots and unripe fruits are used in folkloric medicine. Treat asthma, coughs, bronchitis, dermatological diseases and hepatitis. Possess stomachic, antifungal and cooling effects. Treats ulcers, Parkinson’s disease and chronic inflammation. Cure malaria, dandruff and protect the hair color. Useful for stomach upsets, coughs, colds, influenza and abdominal colic pains. Used in folk medicines. Reduce swelling as well as inflammation. Reduces cancer cell growth.
Precautions	Allergic reactions Should not consume in excess.
How to Eat	Consumed fresh. Added to gelatins, fruit cups and desserts. Make jellies, pies and jams. Served with meat dishes or preserves. Fermented into carbonated beverage or champagne. Fruits are dried. Used in salad dressings and marinades. Added to sorbets and recipes. Warmed, barbequed, steamed, simmered and baked. Make preserves. In China, a much esteemed fruit made into delicious preserves.