More Interesting Info...
Bignay Antidesma Bunius Currant Tree Seeds
Packet of 10+ freshly harvested seeds!
This delicious underutilized Australian native has a natural range that includes China, India, Myanmar, Thailand, Laos, Vietnam, Malaysia, Indonesia, Philippines, New Guinea, Java, and it has been introduced to most of the tropics as a backyard fruit crop.
Because of the wide distribution and popularity there are heaps of names this fella was once know as, including Amati, Antidesma andamanicum, Antidesma ciliatum, Antidesma collettii, Antidesma cordifolium, Antidesma crassifolium, Antidesma dallachyanum, Antidesma dallachyi, Antidesma floribundum, Antidesma glabellum, Antidesma glabrum, Antidesma retusum, Antidesma rumphii, Antidesma stilago, Antidesma sylvestre, Antidesma thorelianum, Bignay, Bignay China Laurel, Black currant tree, Bol-Aborak, Bor-Heloch, Bunius sativus, Cherry, Chinese Laurel, Chinese laurel, Currant Tree, Currantwood, Herbert River, Herbert River Cherry, Himalcheri, Janu Polari, Neralaitali, Nulitali, Salamander Tree, Sapium crassifolium, Stilago bunius, Stilago bunius, Wild Cherry, or just Bignay.
The trees are quite attractive with a lot of variation in seedlings.
Some remain small and shrubby, others become large trees.
While there are male and female plants, the females produce abundant fruit even without having a male nearby. Fruiting takes around 5years from seedlings and any that haven’t produced fruit a couple years after that can probably be cut out if fruit production is your main goal.
Pruning while young is the key to ensuring productivity later, and a carefully looked after tree can produce ~200kg of fruit every year in the right conditions.
Makes a great juice or wine, or sundried they are a lot like Asian style sour plum.
Fresh the large dark purple fruit are sweet and juicy when fully ripe.
The darker soft fruit are the ones to eat first.
As they bunch a lot like grapes you can snip off the bunches when a majority are ripe.
Unlike grapes each fruit ripens independently to the rest, meaning a big bunch brought inside will continue to ripen unevenly over the following week or two.
Gives you a few fruit every day that way, and looks nice in the fruit bowl too with a mix of white, red, purple, and eventually black coloured fruit.
Any that fail to ripen or dry and shrivel make a great tea. Just dry or freeze them, and pour boiling water over them later as needed. Like mild tangier rosehip sort of concoction.
Also great for adding to boiled rice porridge.
Makes a great jam or preserve that was once very popular throughout Queensland, often called wild cranberry, or tropical cranberry.
The leaves are used as a green vegetable, normally boiled or steamed with rice to add some tang.
The leaf and root of the tree also has a history of medical use for traumatic injury and in the event of snakebite, though it should be noted the bark from the tree trunk is poisonous and should not be eaten.
Wildharvested by me and the Mrs, no chems, no nasties, no problems