Burmese grape scientific name Baccaurea Ramiflora is a slow-growing evergreen tree in the Euphorbiaceae family.
It is an egg-shaped, yellowish coloured, pinkish to bright red or purple fruit native to Burma, Thailand, India, China, Vietnam, and Laos.
It grows in evergreen forests on a wide range of soils.
The fruit is collected and used locally, eaten as a fruit, stewed or made into wine; it is also used medicinally to treat skin diseases.
The bark, roots and wood are, harvested for medicinal uses.
It is a small and juicy fruit with excellent flavour.
When raw, Burmese grapes are green in colour.
Ripe, they look just like grapes, because of their deep-purple colour. They sometimes have red or yellow colouration.
Burmese grapes are pack full of Vitamin C is essential for keeping your immune system in superb condition, but also in making your skin healthy and young-looking.
The nutrient helps in wound healing, as well as in the synthesis of collagen which is a structural protein that helps make your skin less susceptible to becoming wrinkled.
The fruit also contains minerals such as magnesium, calcium, potassium, phosphorous and sodium.
The bark, roots and wood of the tree are sometimes used for medicinal purposes to treat skin diseases.