Tamarind (Tamarindus indica)
Another one of our absolute favorite fruits! Tamarind is adapted to a wide range of growing conditions and grows exceedingly well and effortlessly in Florida, especially in the south.
Tamarind is an evergreen member of the legume family with feathery, pinnate leaves, red and yellow flowers, and long, bumpy seed pods that ripen from April through June. The sweet-sour pulp surrounding the seeds is used in cooking, traditional medicines, and as a metal polish for copper and bronze.
Tamarind is native to tropical Africa and is prized in the cuisines of the Caribbean, India, Mexico, and Central America, and tropical and subtropical areas around the world. The seeds and leaves are edible, and the pulp surrounding the seeds can either be eaten raw or used in chutneys, candies, marinades, sauces, and drinks. In addition, Tamarind is a flavoring ingredient in Worcestershire sauce.
Its uses in traditional medicines are for treating fever, malaria, and digestive issues. The bark and leaves have also been used to treat wounds. Modern medicine is looking into additional uses for Tamarind and recommends it as a health-boosting supplement.
Tamarind is a beautiful, fine-textured tree that prefers full sun in rich, well-draining soil. It is tolerant of a variety of soils, even clay, and is not particular about the soil’s pH. Water your new tree the first year and fertilize it every 2 to 3 months while it is establishing. Prune the tree to keep it in shape and remove any dead wood.
Tamarind is a leguminous tree native to tropical Africa. Tamarind trees can obtain impressive heights, reaching anywhere from 30-100 feet tall in the right habitat. However, Tamarind trees are also highly prized Bonsai specimen and can be pruned and maintained at impressively small sizes as well.