Category: Tropical plants

Petai, also known as the 'stink bean' due to its unique, pungent aroma, is a beloved ingredient in Southeast Asian cuisine. The answer to "are there different types of petai?" is a resounding yes, as varieties differ in size, intensity of flavor, and local preference, influencing culinary uses.

Despite belonging to the Apocynaceae family, which is notoriously known for its toxic plants, the fruit of *Carissa carandas* is indeed edible. This guide addresses the key question, 'Can you eat Carissa carandas?', exploring its culinary uses and notable health benefits.

Despite its unusual, waxy appearance that resembles a candle, the fruit of the *Parmentiera cereifera* tree is indeed edible when ripe, a fact known in its native Central and South America for centuries. This fibrous fruit, often used ornamentally, possesses a unique, mild flavor that is surprisingly palatable.

The Indian almond tree, or *Terminalia catappa*, produces a fruit with an edible kernel that has a flavor similar to true almonds. Though the nuts are a nutritious food source, extracting them from the tough, fibrous shell requires significant effort.

The aratiles tree, a fast-growing tropical species, produces small, sweet red berries that many people worldwide enjoy. While known as aratiles in the Philippines, this versatile tree and its fruit have a wide variety of other names depending on the region. This diversity in nomenclature can often lead to confusion for those new to the fruit, but each name helps tell a part of its global story.

Terminalia catappa, also known as the tropical almond or Indian almond, possesses a diverse nutritional profile across its seeds, fruit, and leaves. This versatile plant is not only a source of fats and proteins but also contains a wide array of minerals, vitamins, and potent phytochemicals.