Kitaferi: The magical fruit that handles toothache and diarrhoea
YOU may have seen the ramphal or sitaphal tree and dismissed it as a wild plant, but its fruit commonly known as kitaferi, is a delicacy and is rich in nutrients. The tropical plant owes its origin to India and Brazil.
By Vision Reporter
YOU may have seen the ramphal or sitaphal tree and dismissed it as a wild plant, but its fruit commonly known as kitaferi, is a delicacy and is rich in nutrients. The tropical plant owes its origin to India and Brazil.
The fruit, which is rough and spiky on the outside, has a soft smooth pulp with numerous seeds.
Milton Obua, a botanist in Kampala, says the fruit has variable sizes and shapes, ranging from symmetrical, heart to irregular shapes. The fruit largely differs in texture, depending on the climate. When fully grown, it turns yellowish-green and in some species, brownish.
Ramphal is characterised by a pleasant aroma and white pulp which is very sweet when ripe. Because of its sweetness, it is often confused with sugar apple, thus mistaken for such species. Ramphal is on demand in upscale restaurants in Kampala, says Roshani Mohammad of the Indian Natural Remedy Centre.
“Because it contains too much natural sugars, the ramphal fruit is ideal for juice. It is mostly used as a sugar and flavour additive,†explains Mohammad, adding that due to its custard-like taste, the pulp of the fruit is mixed with milk to make custard milkshake.
Some people are stay away from the fruit because of its sweetness, citing fear that they will suffer from diabetes, however, Mohammad says the fruit has nutritional benefits.
Ramphal is low in calorie content and contains minerals like iron (which prevents anaemia), phosphorous (helps the body absorb and make use of calcium) and Vitamin C (which enhances body immunity.
The fruit is also rich in Vitamin B1 (thiamine), Vitamin B2 (riboflavin) and Vitamin B3 which are essential for the smooth operation of the digestive and nervous systems.
Ramphal also contains Vitamin B5, which is essential for releasing energy from food and Vitamin B6 which plays a crucial role in the metabolism of carbohydrate, fat and protein.
The fruit also helps in the production of antibodies, thereby playing an important role in the proper functioning of the immune system.
Benefits of kitaferi
The seeds are used in the treatment of intestinal worms in both human beings and animals.
The leaves are used in controlling diabetes.
The root and bark of the tree are often used in the treatment of toothache. In fact, many herbal concoctions for toothache have an ample amount of the bark and root of ramphal.
Regular consumption of the fruit aids in the prevention of anaemia.
A solution made from the bark of the plant is effective in combating diarrhoea and dysentery.
The leaves are believed to have healing properties and are used in the treatment of tumours and cancers
The fruit has a range of enzymes, which are believed to facilitate digestion.
Ramphal helps stop vomiting, and vertigo (dizziness).
YOU may have seen the ramphal or sitaphal tree and dismissed it as a wild plant, but its fruit commonly known as kitaferi, is a delicacy and is rich in nutrients. The tropical plant owes its origin to India and Brazil.
The fruit, which is rough and spiky on the outside, has a soft smooth pulp with numerous seeds.
Milton Obua, a botanist in Kampala, says the fruit has variable sizes and shapes, ranging from symmetrical, heart to irregular shapes. The fruit largely differs in texture, depending on the climate. When fully grown, it turns yellowish-green and in some species, brownish.
Ramphal is characterised by a pleasant aroma and white pulp which is very sweet when ripe. Because of its sweetness, it is often confused with sugar apple, thus mistaken for such species. Ramphal is on demand in upscale restaurants in Kampala, says Roshani Mohammad of the Indian Natural Remedy Centre.
“Because it contains too much natural sugars, the ramphal fruit is ideal for juice. It is mostly used as a sugar and flavour additive,†explains Mohammad, adding that due to its custard-like taste, the pulp of the fruit is mixed with milk to make custard milkshake.
Some people are stay away from the fruit because of its sweetness, citing fear that they will suffer from diabetes, however, Mohammad says the fruit has nutritional benefits.
Ramphal is low in calorie content and contains minerals like iron (which prevents anaemia), phosphorous (helps the body absorb and make use of calcium) and Vitamin C (which enhances body immunity.
The fruit is also rich in Vitamin B1 (thiamine), Vitamin B2 (riboflavin) and Vitamin B3 which are essential for the smooth operation of the digestive and nervous systems.
Ramphal also contains Vitamin B5, which is essential for releasing energy from food and Vitamin B6 which plays a crucial role in the metabolism of carbohydrate, fat and protein.
The fruit also helps in the production of antibodies, thereby playing an important role in the proper functioning of the immune system.
Benefits of kitaferi
The seeds are used in the treatment of intestinal worms in both human beings and animals.
The leaves are used in controlling diabetes.
The root and bark of the tree are often used in the treatment of toothache. In fact, many herbal concoctions for toothache have an ample amount of the bark and root of ramphal.
Regular consumption of the fruit aids in the prevention of anaemia.
A solution made from the bark of the plant is effective in combating diarrhoea and dysentery.
The leaves are believed to have healing properties and are used in the treatment of tumours and cancers
The fruit has a range of enzymes, which are believed to facilitate digestion.
Ramphal helps stop vomiting, and vertigo (dizziness).