Spondias Purpurea

L. and SPONDIAS MOMBIN L.

Purple mombin (E); Ciruelo (S); Yellow mombin (E); Canajo (Ch); Jobo (S); Jocote (S); Sua (Cu). S. mombin, known in English as the yellow mombin or hogplum, and in Panamanian as jobo, is very common in cultivation and in second growth in Darien and Choco. It is often planted as a shade tree or living fence post. The purple mombin, known also as Spanish plum in English, and as ciurela and jocote in Panamanian, is also common in second growth forests. Fruits of both are relilshed by cattle and man alike, but the yellow mombin is smaller and inferior in taste. The flavor is improved by cooking or fermenting. Many conquistadores survived on jobos alone for days at a time. The purple mombin is eaten green or ripe, raw or cooked. A beverage prepared from the fruit lasts a year or more. Green fruits are pickled in Colombia with vinegar. The acid leaves are edible, and the sour shoots may be eaten raw or cooked. They contain about 5.5% protein. Some say the seeds are also edible. Flower clusters of other species have served as a vegetable or salad. Buds are eaten as a vegetable in Trinidad. When fresh water was unavailable, conquistadores drank water from the roots of S. mombin. Its ashes have been used in making soap. The trunks are occasionally used for dugouts. The roots are regarded as febrifugal, and leaf decoctions are used for colds, fevers, and gonorrhea, and to clean wounds. A decoction of the bark is considered antiseptic.