History
The coco plum, whose scientific name is Chrysobalanus icaco, is a small fruit measuring 1 to 3 cm and native to tropical America. It arrived in the Caribbean with the Arawaks, who came from northern South America, and spread throughout the islands. Arawak women called the tree Icacou. It is also known as cotton plum, in reference to its cotton‑like pulp.
Later, the Carib Indians were familiar with the coco plum tree, which they used to make torches. Father Labat reported that the astringent fruit was used to treat “diarrhea and blood flux.” To do so, a paste was prepared from crushed almonds mixed with orange‑blossom water.
A decoction of the roots, flowers, and bark was described as a remedy for leucorrhea, while a decoction of the leaves was administered for sore throats and used as an enema for intestinal ailments. Leaf or root decoctions were also used to tighten female organs and simulate virginity.
Varieties
There are several varieties of coco plum. The fruit may have dark pink to nearly red skin, green skin, or even blue‑black skin. The first two varieties are the most common in Martinique, while the blue‑black variety is much rarer and almost nonexistent on the island.
Inside the coco plum, the edible white, cottony pulp surrounds a large seed. The fruit is typically found in Martinique from May to September. The species is native to coastal regions of southern Florida, the Bahamas, and the Caribbean. It is also found in Central and South America, including Mexico, Ecuador, northern Brazil, as well as tropical Africa.
Medicinal Virtues
The coco plum tree is primarily known for its antidiarrheal and antidysenteric properties. The bark, taken as an infusion, is considered an excellent remedy for dysentery and persistent diarrhea.
Uses
Coco plum can be eaten raw, with or without the skin, which may be peeled, or it can be candied in sugar.
