History
Spanish tamarind (Vangueria madagascariensis) is native to Madagascar and is very present in the Indian Ocean where it is called vavangue and East Africa. It is around the 18th century, it would have been introduced to the island. Today, it is grown more in Guadeloupe.
Varieties
There is only one variety of Spanish tamarind and has nothing to do with tamarind. Spanish tamarind is a shrub 6.56 to 16.4 meters high. It easily withstands drought and supports very well the temporary absence of water. By cons, it can not exist outside the tropics because not resistant to frost.
Spanish tamarind tree has branches that go in all directions. The leaves are large and oval. Small greenish-yellow flowers give birth to round fruit clusters of about 1.2 to 2 inches in diameter. The fruit harvest is between March and July.
The first green fruit turns brown ocher and crumples when ripe and is good to eat. The fruit has 4-5 seeds. Only the inner part, a brown and mushy pulp is edible.
Health benefits
Spanish tamarind has many virtues including the fight against the joints or digestion problems. Its excess may produce laxative effects.
Its consumption is recommended for joint problems, digestion and liver. It promotes weight loss and relaxation and provides blood comfort.
Uses
Spanish tamarind has the taste of tamarinds or stewed and sweet applesauce. The fruit is eaten raw but can usually also make juice and applesauce.
