Tamarind

The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and, oddly for a fruit, calcium. The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes

Tamarind belongs to Tamarindus indica It is native to Africa The pulp of the young fruit is green and sour

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