Tamarind, Tart (Tamarindus indica)

Tangy Tropical Fruit with Sweet Pulp

Tart Tamarind (Tamarindus indica) is one of our absolute favorite fruits! This beautiful evergreen legume produces feathery, pinnate leaves, red and yellow flowers, and long, bumpy seed pods that ripen from April through June. Inside, the seeds are surrounded by the signature sweet-sour pulp that makes Tamarind such a beloved tropical fruit.

Native to tropical Africa, Tamarind is adapted to a wide range of growing conditions and grows exceedingly well and effortlessly in Florida, especially in the south. It can reach an impressive 30–100 feet in the right habitat, but its fine-textured growth also makes it a highly prized Bonsai specimen that can be pruned and maintained at impressively small sizes.

Cultural & Culinary Significance

Tamarind is prized in the cuisines of the Caribbean, India, Mexico, and Central America, as well as tropical and subtropical areas around the world. The pulp can be eaten raw or used in chutneys, candies, marinades, sauces, and drinks, and Tamarind is also a flavoring ingredient in Worcestershire sauce. The seeds and leaves are edible as well. Tamarind has a long history in traditional medicine, where the fruit, bark, and leaves have been used for fever, malaria, digestive issues, and wounds. The pulp has also been used as a metal polish for copper and bronze.

Why Grow Tart Tamarind?

• Produces delicious sweet-sour pulp inside long, bumpy pods
• Beautiful evergreen tree with feathery foliage and colorful flowers
• Thrives in a wide range of growing conditions, including Florida
• Versatile fruit for chutneys, candies, marinades, sauces, drinks, and more
• Can be grown as an impressive full-size tree or maintained as a Bonsai