Mangrove, Avicennia Candil

Written by on June 17, 2012 in Bali Food with 0 Comments

Avicennia Candil

Avicennia Candil
– 1 kg Prepared Avicennia fruits
– 1/4kg Sago flour
– 1/4 kg Palm sugar
– coconut milk from 1/2 coconut
– pandan (Pandanus odurus) leaves
Pound the Avicennia fruits or use a blender.
Mix with Sago flour, and form into little balls
(the size of golf balls). Heat the sugar and
coconut milk with pandan leaves and then
add the Avicennia balls into the coconut milk
mixture over a low flame until reaching a low
boil. Remove from flame, cool and serve.


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.



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