Red Rambai Live Plants (Baccaurea Motleyana)

Baccaurea motleyana, commonly known as Red Rambai, is a tropical fruit-bearing tree native to Southeast Asia. It is a member of the Phyllanthaceae family and is closely related to other fruits like Rambutan and Langsat. Here is a description of Red Rambai (Baccaurea motleyana) plants:

1. Appearance: Red Rambai trees are medium-sized evergreen trees that can reach heights of up to 15 meters (49 feet). They have a straight trunk with grayish-brown bark, and the branches form a dense canopy.

2. Leaves: The leaves of the Red Rambai tree are simple, alternate, and elliptical to lanceolate in shape. They are typically dark green and glossy, with a leathery texture.

3. Flowers: Red Rambai trees produce small, inconspicuous flowers that are typically greenish-yellow in color. These flowers are often unisexual, with male and female flowers occurring on separate trees or sometimes on the same tree.

4. Fruit: The fruit of the Red Rambai is its most notable feature. It is a round or slightly oval berry that can vary in size but is typically about 3-4 cm (1.2-1.6 inches) in diameter. The skin of the fruit is thin and can range in color from green to bright red or even yellow when ripe. The flesh inside is juicy and translucent, with a sweet to slightly sour flavor. The taste is often described as a mix of sweet and tart, similar to other tropical fruits.

5. Seeds: Inside the fruit, there are usually one to several large seeds that are typically flattened and have a brown or black color.

6. Habitat: Red Rambai trees are native to the tropical rainforests of Southeast Asia, including countries like Malaysia, Indonesia, and Thailand. They thrive in humid, warm, and well-draining soils.

7. Cultivation: Red Rambai trees are cultivated for their fruit and are grown in tropical regions with a consistent supply of moisture. They can be propagated from seeds or grafting. These trees are often found in home gardens and orchards in their native regions.

8. Uses: The Red Rambai fruit is consumed fresh and is appreciated for its sweet and slightly tangy taste. It is often eaten out of hand, added to fruit salads, or used in desserts and beverages. The fruit is a good source of vitamins and antioxidants.

Red Rambai is a lesser-known tropical fruit compared to some of its relatives like Rambutan and Langsat, but it is still cherished for its delicious fruit, making it a valuable component of Southeast Asian cuisine and a popular choice for home gardens in the region.