Tabon-tabon

Tabon-tabon is a tropical fruit native to the Philippines and parts of Malaysia. Its scientific name is Atuna racemosa. The fruit is known for its unique properties and uses, particularly in traditional medicine and food preparation.

Description[edit | edit source]

The Tabon-tabon is a large tree that can grow up to 25 meters in height. The fruit is round or oval in shape, with a rough, brownish skin. The flesh of the fruit is white and has a slightly sour taste. The seeds are large and hard, similar to those of a mango.

Uses[edit | edit source]

The Tabon-tabon fruit is not typically consumed raw due to its sour taste. However, it is commonly used in the preparation of traditional Filipino dishes such as Kinilaw, a raw seafood dish similar to ceviche. The juice of the fruit is used to neutralize the fishy taste and act as a natural preservative.

In traditional medicine, the fruit is used to treat various ailments. The bark of the tree is used to treat dysentery and diarrhea, while the leaves are used to treat wounds and ulcers. The fruit itself is believed to have antiseptic properties.

Cultivation[edit | edit source]

The Tabon-tabon tree thrives in tropical climates and is typically found in lowland forests and coastal areas. It prefers well-drained soil and plenty of sunlight. The tree is propagated through seeds, which are sown in a nursery before being transplanted to the field.

Conservation[edit | edit source]

The Tabon-tabon tree is currently listed as a vulnerable species by the International Union for Conservation of Nature (IUCN). Efforts are being made to conserve the species and promote sustainable farming practices.