Burmese grapes in Kerala: A new fruit that can improve heart, skin health

Burmese grapes are not too common in Kerala, but of late, they are making their way into many of our backyards. The sweet yet tangy-flavoured fruit, with juicy pulp, looks quite similar to the longan. It is now grown amid rambutan, mango, and durian trees in many of our farms and orchards. It is also a nutrition powerhouse that is used to make wine, jams, and is mostly eaten raw. If you get hold of some Burmese grapes in your neighbourhood, here's why you shouldn't shy away from having them. 

What are Burmese grapes?
Burmese grapes are an evergreen crop that belongs to the Euphorbiaceae family. They are mostly found in Southeast Asian countries such as Myanmar, Thailand, Vietnam, and Bangladesh. Meanwhile, in India, they are largely cultivated in West Bengal (Cooch Behar, Jalpaiguri, Darjeeling) and in the northeastern states. Burmese grapes are extremely compatible with the weather and soil type in Kerala. They grow in bunches on the trunk and branches of trees. The ripe fruit with yellow skin has white, pulpy flesh inside. 

Nutritional quality
Burmese grapes have great medicinal value in traditional Asian medicine. From its bark and root to the leaves and skin, every part of it has medicinal qualities. The leaves and skin have anti–inflammatory properties and are used as a natural painkiller. Meanwhile, the sodium–potassium balance in the flesh can regulate blood pressure. The seeds of Burmese grapes are an excellent source of omega-9 fatty acids and are used in cosmetic products. Besides, the seeds are great for heart health too. Natural cloth dyes, too, are made from the seeds of Burmese grapes. 

Value-added products
Farmers prefer to turn Burmese grapes into value-added products because the fruit rots quickly. High-quality wine could be made from Burmese grapes, which are rich in natural antioxidants. Meanwhile, this fruit is excellent for making delicious jellies as its skin contains pectin.