A tree of rambai
Synonyms: Baccaurea pubescens , Pierardia motleyana
Other names: Bua trai, Pekang, Ramei, Ulup lavae
Leaves obovate-lanceolate to elliptic, shiny green on the upper surface and greenish-brown and hairy underneath; up to 33 cm long and 15 cm wide.
Flowers fragrant with yellow sepals, staminate racemes up to 15 cm long; pistillate inflorescences may reach a length of 75 cm.
Fruits 2-4 cm in diameter, thinly puberulous, buff-coloured, pulp whitish.
Seeds 3-5, ellipsoid, laterally flattened,
Rambai fruits taste a pleasant blend of sweet and sour. These are eaten raw. These are also made into a jam. Local people also prepare a wine from rambai fruits. The fruit can also be processed into a vinegar.
Sap from the stem is used as a medicine against sore-eyes.
Rambai fruits hanging on tree
Rambai trees are also planted for their shade.
New plants are raised from seed. The trees planted and looked after like other common evergreen trees and no special technique is in growing rambai plants.