Dimocarpus longan – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Tropical

Andaman Islands, Assam, Bangladesh, Borneo, Cambodia, China South-Central, China Southeast, East Himalaya, Hainan, India, Laos, Malaya (Peninsular Malaysia), Maluku (Moluccas, Indonesia), Myanmar (Burma), Nicobar Islands, Philippines, Sri Lanka, Sulawesi (Celebes, Indonesia), Sumatera (Sumatra, Indonesia), Thailand, Vietnam,

Natural Habitat

Edible Uses

Fruit - raw or cooked. The mucilaginous flesh is whitish, translucent and somewhat sweet, though not as flavoursome as the related lychee(Litchi chinensis). It is delicious eaten raw and can also be dried, preserved in syrup, cooked in sweet and sour dishes or in soups. The globose fruits are 12 - 25mm in diameter, with a thin, brittle, yellow-brown to light reddish-brown rind. Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in syrup or dried. For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavour and is mainly used to prepare an infusion drunk for refreshment.