Biology:Atuna excelsa subsp. racemosa
| Atuna excelsa subsp. racemosa | |
|---|---|
 
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| Top: Flowers and leaves from Tonga, where it is known as the pipi tree Bottom: Fruits in the Philippines where it is known as tabon-tabon and used in the preparation of the dish kinilaw | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Malpighiales |
| Family: | Chrysobalanaceae |
| Genus: | Atuna |
| Species: | |
| Subspecies: | A. e. subsp. racemosa
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| Trinomial name | |
| Atuna excelsa subsp. racemosa (Raf.) Prance
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| Synonyms[1] | |
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List
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Atuna excelsa subsp. racemosa, synonym Atuna racemosa, is a tree in the family Chrysobalanaceae.[1] The epithet racemosa is from the Latin meaning "clustered", referring to the inflorescence.[2] The tree is widely known as tabon-tabon in the Philippines , where the fruits have been traditionally used for the preparation of kinilaw (a local dish of raw fish in vinegar or citrus juices) for almost a thousand years.[3]
Description
Atuna excelsa subsp. racemosa grows up to 35 metres (110 ft) tall. The smooth bark is grey to black. The flowers are blue or white. The fruits are ellipsoid, roundish or pear-shaped and measure up to 7.5 cm (3 in) long.[2]
Distribution and habitat
Atuna excelsa subsp. racemosa is found widely in Thailand, Malesia and the South Pacific islands of Oceania. Its habitat is mixed dipterocarp forests, also in swamps and along rivers, from sea level to 750 metres (2,500 ft) altitude.[2]
Uses
The fruit is made into a putty for sealing canoes in the Pacific islands. Oil from the seeds is used as a scent. Leaves are used as thatch in Fiji.[2]
In the Philippines, where the tree is known as tabon-tabon, juice from the grated flesh of the fruits is used to neutralize the fishy taste and the acidity of the raw seafood dish kinilaw. The remains of halved tabon-tabon fruits alongside cut fish bones have been recovered from the Balangay archeological excavation site in Butuan (dated c. 10th to 13th century AD) indicating that this cooking practice is almost a thousand years old.[3][4][5]
References
- ↑ 1.0 1.1 "Atuna excelsa subsp. racemosa (Raf.) Prance", Plants of the World Online (Royal Botanic Gardens, Kew), http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:77202185-1, retrieved 2023-02-23
- ↑ 2.0 2.1 2.2 2.3 Prance, Ghillean T. (1995). "Atuna racemosa Raf.". in Soepadmo, E.; Wong, K. M.. Tree Flora of Sabah and Sarawak. 1. Forest Research Institute Malaysia. pp. 160–161. ISBN 983-9592-34-3. http://www.chm.frim.gov.my/backup/TFSSvol1_3.pdf. Retrieved 1 June 2014.
- ↑ 3.0 3.1 "Tabon Tabon Fruit". Market Manila. 8 January 2008. http://www.marketmanila.com/archives/tabon-tabon-fruit.
- ↑ Alan Davidson (2014). The Oxford Companion to Food. OUP Oxford. pp. 445–446. ISBN 9780191040726. https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA445.
- ↑ Ninah Villa (27 June 2015). "Kinilaw History, Origin and Evolution – Into the Heart of Freshness". Pinoy Wit. http://www.pinoywit.com/kinilaw-history-origin-evolution/#region.
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