The Amazing Camachile Tree

General Santos is endowed with rich soil that almost any tree can grow on it. Before, back in my primary school days, back when Gensan was still Dadiangas, one of the most thriving trees was the camachile. In almost all nooks and niches in the city, from the inside the school premises to cemeteries to uninhabited areas, one can see camachile trees. Kids freely enjoyed these sweet fruits (including me). Though these days camachile is rarely found, I still cherish my fond memories with them. LOL

Well, here are some fun facts about the camachile tree:

• Camachile is also known as Madras thorn, guamachil, Manila tamarind, sweet tamarind, and monkey pod.
•  It is native to Mexico, America, Central Asia, India, Caribbean, Florida, Guam, Philippines. It was introduced to the Philippines during the Spanish times and has spread throughout the Pacific (Guam, Micronesia, Hawaii, etc.). 
• The seeds are dispersed via birds that feed on the sweet pod. It is drought resistant and can survive in dry lands from sea level to an elevation of 300 m (980 ft), making it suitable for cultivation as a street tree. 
  
• Camachile fruits are ripe when they go from green (their natural color on the tree) to a lovely pinkish gold color. Another indication of ripeness is that the fruit should be exposed: seeing the white flesh peeking out from the peeling skin isn’t a sign that the fruit’s gone bad—it’s a sign that it’s ready to eat. 
• The camachile seeds can be an adornment. Just peel the black seeds to reveal a brown coating (not the white ‘main’ seed inside) and then string them into bracelets. 
• The tree is used as good timber. It is also a good source of mucilaginous gum and it can used for preparing yellow dye. 
• Accordingly, the camachile is used to treat venereal diseases (sexually transmitted infection). Its leaves can be used as remedy for indigestion and the bark as curative for bowel movement/constipation.

Here are some recipe ideas I found for these fruits:

• Camachile juice is common, though de-seeding them is a laborious task. 
• Make a paste for sauces, soups and stews by adding the pounded, sticky tamarind pulp with jaggery, water, salt, and a dash of chili powder. 
• Make a stir fry by adding the paste above to sautéed tofu and vegetables. 
• Turn into a candy or soak it.