Tropical almond fruit

What it is

The fruit belongs to Terminalia catappa, a tree in the Combretaceae family. Its fruit is about 5–7.6 cm (2–3 in) long, turning from green to yellow, red or brown as it ripens.

The outer flesh is edible, but often fibrous and less appealing than its fragrance suggests. Deeper inside is the almond-like kernel, eaten raw or roasted. Between the two sits a tough, fibrous husk.

Where it comes from

Its native range includes India, Malaysia, Thailand, Vietnam and Australia. Today it is planted at low elevations across the tropics. In Pondicherry, India, it is a familiar roadside tree called nattuvadumai. It also grows as a coastal shade tree in Florida, with broad branches sheltering the ground beneath.

How it's eaten where it grows

On Côn Đảo, islanders gather fallen fruit, dry it in the sun and split it to release the kernels. They roast these with sugar for a sweet snack or salt for a savoury one, packing them as an island gift.

In Pondicherry, nattuvadumai paal turns the kernels into a warm milk drink. Soaked kernels are ground and mixed into milk with sugar, cardamom, pepper and turmeric.

How it's grown

The branches spread in distinct tiers. As a tree ages, its crown widens and flattens, creating the shade that makes it a coastal planting. New trees grow from seed. Full sun and well-drained soil suit them, and they tolerate wind, salt and drought, but need protection from freezing weather.

When and where you'll find it

On Côn Đảo, the largest crop usually ripens in July and August. Yellow fruit falls to the ground, beginning the season for drying, cracking and roasting. The prepared kernels travel as local gift food. In Florida, fruit usually ripens in summer on the coastal shade trees.