Antidesma bunius – 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-Temperate, Asia-Tropical, Pacific, Australasia

Asia-Temperate

Fujian Sheng, Guangdong Sheng, Guangxi Zhuangzu Zizhiqu, Guizhou Sheng, Hainan Sheng, Jiangxi Sheng, Xizang Zizhiqu, Yunnan Sheng,China

Asia-Tropical

Bangladesh, India, Sikkim, Andhra Pradesh, Assam, Kerala, Meghalaya, Nagaland, Odisha, Uttar Pradesh (south), West Bengal, Mizoram, Sri Lanka, Nepal, Papua New Guinea, India, Andaman and Nicobar Islands (Andaman Islands), Cambodia, Laos, Myanmar, Thailand, Vietnam, Borneo, Brunei Darussalam, Christmas Island, Indonesia, Sulawesi, Jawa, Lesser Sunda Islands, Maluku, Philippines, Singapore,

Pacific

United States, Hawaii, French Polynesia, Society Islands,

Australasia

Australia, Queensland,

Natural Habitat

Edible Uses

Edible portion: Fruit, Leaves, Spice/flavoring. The fruit can be eaten raw or cooked and used in jellies, preserves etc. When fully ripe, the thin but tough-skinned fruit is juicy and slightly sweet. The fruit is likened by some people to cranberries and is eaten mainly by children. The round fruit is up to 8mm in diameter with a relatively large seed, it is used mainly for jams and jellies, though it needs extra pectin added for it to jell properly. The fruit is carried in redcurrant-like clusters of 20 - 40 near the shoot tips. Some tasters detect a bitter or unpleasant aftertaste, unnoticeable to others. If the extracted bignay juice is kept under refrigeration for a day or so, there is settling of a somewhat astringent sediment, which can be discarded, thus improving the flavour. Young leaves can be eaten raw in salads or steamed and used as a side dish with rice. A slightly sour flavour, the leaves turn brown when cooked but retain their texture well. They can be cooked with other foods in order to impart their sour flavour.