| Garcinia binucao | |
|---|---|
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Clusiaceae |
| Genus: | Garcinia |
| Species: | G. binucao |
| Binomial name | |
| Garcinia binucao | |
| Synonyms[1] | |
| |
Garcinia binucao is a species offlowering plant in theClusiaceae family.[2] It is commonly known asbinukaw,takway orbatuan, is aspecies ofGarciniaendemic to thePhilippines.[3] It is not cultivated, though its edible fruits are harvested from the wild for use as a souring agent in someFilipino dishes.
Binukaw belongs to thegenusGarcinia (the mangosteens) of thefamilyClusiaceae. The first description of thecorrect name of the species is attributed to the French botanistJacques Denys Choisy inDescription des guttifères de l'Inde (1849) based on thebasionymCambogia binucao from the Spanish friar and botanistFrancisco Manuel Blanco inFlora de Filipinas in 1837.[1][4]
The plant is known asbinukaw (also spelledbinucao,binukau, orbilukaw) inTagalog, andbatuan inVisayan languages. Other names includeIlocanobalakut,Bikolburagris, andPanay Visayanharas.[5] The common names are sometimes shared with other similarGarcinia species in the Philippines likeGarcinia morella.
Binukaw is anevergreen tree growing to a maximum height of around 25 m (82 ft) with a trunk around 40 cm (16 in) in diameter. The leaves are oblong to obovate around 5 to 12 cm (2.0 to 4.7 in) long and 4 to 7 cm (1.6 to 2.8 in) wide. The flowers are reddish to creamy white in color. The fruits are roundberries, around 4 cm (1.6 in) in diameter with a juicy pulp and numerous seeds.[5][6]
Binukaw is endemic to thePhilippines.[3]
The sour fruits are edible and can be eaten raw. They are also commonly used as a souring agent in traditional Filipino dishes likesinigang.[7]
'Takway' is called "pansit ng bukid" since it grows almost anywhere in the fields. InIloilo, it is called "palutpot" or "runners" of root crops ortaro. As culinary ingredient, it combines with coconut milk, likeginataang alimango. InDavao City,paksiw na takway is blended withmora moro ormackerel scad (galunggong).[8]
The species is becoming rare due toillegal logging anddeforestation for agriculture.[6]
| Animal products | |
|---|---|
| |
| Edible plants / [oots | |
| Mushrooms | |
| |
|
|
| Resins | |
| Sap / gum / etc. | |
| Other | |
| Related | |
