1 Parmentiera aculeata Live tree (Cuajilote Mayan fruit)

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1  LIVE PLANT - ''CUAJILOTE FRUIT'' TOP RARE TROPICAL FRUITS.

Cientific Name : PARMENTIERA ACULEATA

An really interesting tree

The applications are clearly listed: used as a laxative and diuretic in various parts of central and southern regions. It is also recommended to treat kidney ailments and their treatment includes fruit, bark, flowers and roots, which are being boiled and eaten as a tea. In other cases such as kidney and urinary tract infections, is effective grinding and eating fruit extract or roast and eat it. Besides cooking the flower, root or fruit, is a good diuretic. It is also used for other diseases such as asthma, flu and cough, the flowers are boiled with and sweeten to drink warm for two weeks. (Hipernatural.com).

This little-studied fruit has uses that could be potential, if not to establish large-scale commercial plantations, at least to spread their properties and potential benefits: it is the preparation of jams from the caiba, because although it has fleshy fruit it has the disadvantage of being rather fibrous

In some regions of Guatemala is used as feed for pigs and cattle, but this is occasionally practiced by some producers as a free resource.

Its a tree that grows up to twelve meters thick high, with glossy leaves of bright green. The stalk has occasional sharp spines. The flowers of this species grow from the trunk. So the fruit hangs from the trunk and main branches. Because the fruit is relatively soft, consumption is generally limited to the areas where cuajilote thrives

And there may have been some examples in the Rabinal or Salama area (but my mind is overloaded by all the other plants we found and photographed in those seasonally dry areas).

I had never seen or heard of this plant ever before 2009. In past years, for monkeys carrying fruits on Tepeu 1 and Tepeu 2 vases I avoided immediately stating they were cacao since frankly many of the fruits were of rather lopsided shape. But I would have tended to have accepted most identifications of cacao on incensarios and figurines until several years ago when so many fruits in Mayan art were listed as cacao that I felt it would be good to document these identifications, fruit by fruit. By 2010-2011 I had enough evidence of all the faux-cacao and I prepared the lectures at Tulane and in San Salvador.

The name is also spelled Guajilote.

Also realize that most Spanish common names for plants are imprecise: most words are used for many diverse species that have no relationship to each other. So I avoid using the word caiba, and I prefer to stay with cuajilote.

Be careful with common names, as a UNAM web site (Atlas de las Plantas de la Medicina Tradicional Mexicana) lists Pseudosmodingium perniciosum (Kunth) Engelm, Anacardiaceae under the local name cuajilote. The cuajilote we study in Guatemala is generally named Parmentiera edulis, and is of the Bignoniaceae family.

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