Bignay (Antidesma bunius)
Tropical Superfruit for Juices and Jams
Common Names: Bignay, Bugnay, Chinese Laurel, Queensland Cherry, Salamander Tree, Wild Cherry, Currant Tree, Bugnay, or Bignai.
Family: Phyllanthaceae
Origin: Southeast Asia and the Pacific Islands. (It's native range includes from China, India, Myanmar, Thailand, Laos, Vietnam, Malaysia, Indonesia, Philippines, New Guinea, and northern Australia to the Pacific Islands.)
Bignay (Antidesma bunius) is a tropical fruit tree native to Southeast Asia and the Pacific Islands, known for its small, vibrant berries that are packed with flavor and nutrition. The tree produces clusters of red to black fruits that are often used in juices, jams, and wines due to their sweet-tart flavor. In addition to its fruit, Bignay is prized for its ornamental value, with lush green foliage that adds beauty to tropical gardens. The tree can grow quite large, making it an excellent choice for providing shade or as a centerpiece in landscaping. Bignay is also appreciated for its resilience and adaptability, thriving in warm, humid climates.
Legend has it, rare fruit hunter David Fairchild brought the first Bignay seedling home to Florida from a trip to Southeast Asia, hoping it would take off as an alternative crop to blueberries.
Distinctive Features, Uses, and Nutritional Value
Fruits: Bignay produces small, round berries that ripen from red to deep purple or black. The fruits grow in dense clusters and have a sweet-tart flavor, making them perfect for juices, wines, jams, and jellies. Bignay fruits are rich in antioxidants, vitamins, and minerals, offering numerous health benefits.
Foliage: The tree features glossy, dark green leaves that add a tropical look to gardens. The dense foliage provides shade and is often used in landscaping for privacy or as a windbreak.
Growth Habit: Bignay grows as a large, spreading tree, typically reaching 20-40 feet in height, with a wide canopy. It can also be pruned to maintain a smaller size for home gardens.
Culinary and Medicinal Uses
Bignay fruits are popular for making refreshing juices, wines, and preserves. The sweet-tart flavor of the berries is often compared to cranberries, making them a great ingredient for sauces, jams, and jellies. Bignay wine is particularly well-known in the Philippines, where it is enjoyed as a traditional beverage.
Medicinally, Bignay has been used in traditional Southeast Asian medicine for its antioxidant and anti-inflammatory properties. The fruit is believed to help support cardiovascular health, improve digestion, and detoxify the body. The leaves are also used in some regions for medicinal teas to promote overall well-being.