Ramon Nut Profile
Also known as
Also known as- Brosimum alicastrum, Mayan breadnut, Maya nut, Bread nut, lximche (The corn tree), Yaxox (Mayan), Ojoche, and Mojo
Introduction
The Ramon tree is indigenous to the Americas from Mexico to Brazil, and all across the Caribbean. These trees were found in traditional Mayan forest gardens, and were initially planted and cultivated by the Mayans because they saw it as an important crop during times of drought, or when the corn harvest was poor. These trees are always seen covering Mayan mounds and ruins in classic photographs and sketches of the Mesoamerican region, and can grow upwards of 120 feet high and produce over 150 lbs of nuts per year. The fruit is yellow-green or orange. It is the only dominant species in the region that is wind pollinated, which may explain why it makes up 20% of the natural forests in Mexico and Central America.
Parts Used
The nut, or seed, which inside the fruit
Typical Preparations
The nuts are gathered after falling to the ground. They can be eaten raw, or they can be roasted, or powdered. Traditionally, the Mayans ate them boiled like potatoes, or ground into a flour for tortillas.
Summary
Farmers in Mesoamerica relate that the leaves, branches, and sap can be fed to livestock to increase the output of milk by 1 to 2 liters a day. This may be why they are called Ramon nuts, which translates to the "forage tree". The whole fruit can be eaten raw, or made into jams and jellies. The leaves are edible as well and can in fact be eaten right off the tree, or used to make a tasty caffeine free tea. The nuts can make a wonderful coffee substitute that has a taste that is similar to a blend of chocolate and coffee and all one has to do is grind up the whole nuts, or you may make a beverage out of the powdered nut.
Precautions
None found at this time.
This information is not intended to diagnose, treat, cure, or prevent any disease.