Yellow genip / Mamón de mico
Scientific Name: Melicoccus oliviformis (Tallasia olivaefolia)
Origin: South America
Botanical Family: Sapindaceae
Mamón de mico is an evergreen tree known for its antioxidant-rich fruit, consumed raw or as juice, with commercial potential.
Brief History and Description
Mamón de mico contains antioxidants, alkaloids, sugars, tannins, terpenoids, saponins, flavonoids, and phenolic compounds. It is eaten raw and is used as fruit juice, jam, and jelly.
Culinary Usage and Nutritional Properties
Mamón de mico contains antioxidants, alkaloids, sugars, tannins, terpenoids, saponins, flavonoids, and phenolic compounds. It is eaten raw and is used as fruit juice, jam, and jelly.
Economic and Environmental aspects
Due to its evergreen nature, Mamón de mico serves as a beneficial plant for the environment. This tree is enough to revive poor soil in hot areas. At the same time, it is resistant to floods, preventing erosion from floods.
Mamón de mico is popular with locals and can have a local or regional business. And since they resist drought and do not require large investments in agricultural inputs, their commercial potential is high.
Annual Yield
Mamón de mico trees are highly productive (with two fruiting seasons per year).
Pharmacological Activities and Bio-active Properties
- It is refreshing and slightly laxative,
- Its antioxidant capacity has been confirmed,
- It has antimicrobial and antifungal activities.
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