Dye fig
A tropical plant. Trees are common on limestone or coral rocks near the sea shore. It tends to be on coral soils. In the Pacific it grows from sea level to 750 m altitude.
Also known as:
Awal, Awan, Awann, Awen, Coain, Felo, Gawal, Guwan, Gawann, Hawan, Hmei-thai-thei, Hoda, Hodda, Hotda, Howel, Kiro kesik, Mai-hai-sa-pye, Mati, Mok, Nihn, Nin, Nunu, Nyaung-thabye, Oseked, Oseched, Savirewa, Srah, Tagete, Topdo, Te bero, Topodo, 'U'apea, Wach'guy, Wachaguy, Xie ye rong
Synonyms
- Ficus chlorosykon Rechinger
- Ficus validinervis Benth.
Edible Portion
- Fruit, Leaves
Where does Dye fig grow?
Found in: American Samoa, Asia, Australia, Bhutan, Caroline Islands, China, Chuuk, Cook Is., East Timor, FSM, Fiji, Guam, Himalayas, India, Indochina, Indonesia, Kiribati, Laos, Malaysia, Marshall Islands, Micronesia, Myanmar, Nauru, Nepal, Niue, Northeastern India, Pacific, Palau, Papua New Guinea, PNG, Philippines, Pohnpei, Rotuma, Samoa, SE Asia, Solomon Islands, Sri Lanka, Thailand, Timor-Leste, Tokelau, Tonga, Tuvalu, Vanuatu, Vietnam, Wallis & Futuna
Notes: There are about 800-1000 Ficus species. They are mostly in the tropics. There are 120 Ficus species in tropical America.
Status: Mostly reported as a wild occasional food on the Gazelle Peninsula and New Ireland in Papua New Guinea. It is an important food in Kiribati, Tuvalu and Micronesia.
Growing Dye fig
Cultivation: It normally grows wild. It grows from seed. It can also be grown from cuttings.
Edible Uses: The young tips are picked and eaten. The fruit are eaten cooked. They are often cooked in coconut milk. They can be dried and crushed and made into a puree by sweetening with coconut toddy.
Production: In Australia, fruit are produced in May to July.
Nutrition Info
per 100g edible portion| Edible Part | Energy (kcal) | Protein (g) | Iron (mg) | Vitamin A (ug) | Vitamin c (mg) | Zinc (mg) | % Water |
|---|---|---|---|---|---|---|---|
| - | - | - | - | - | - |
Dye fig Photos
References
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