Baccaurea ramiflora,[2] the Burmese grape,[3] is a slow-growing evergreen tree in the family Phyllanthaceae, growing to 25 m (82 ft), with a spreading crown and thin bark.

[4] It is native to Asia, from Nepal in the west, east to southern China and south to Peninsular Malaysia.

[4] The fruit is oval, colored yellowish, pinkish to bright red or purple, 2.5–3.5 cm (0.98–1.38 in) in diameter, glabrous, with 2–4 large purple-red seed, with white aril.

Bark, roots, and wood are dried and ground before boiling in water.

Fruits can be kept fresh for 4–5 days, or boiled and mixed with salt after which it keeps well in closed jars.