With the many Filipinos scattered around the globe, lack of fresh kamyas can be easily remedied by bringing with them the dried fruits. It is also now processed into instant powders for easy and accessible use.
I am amazed that a lot of countries aside from Southeast Asia, but even South America, and even France use this fruit in recipes. It is also traditionally used here for medicinal purposes, as well as in India and Indonesia. Both fruits and leaves are traditionally used for many ailments. Researches also revealed that it has potential for hyperglycemia and hyperlipidemia, meaning it can reduce blood glucose and cholesterol. However, i personally know it has a high oxallic acid content, so eating the unripe fruits should be in moderation, or else it will react with the calcium of the teeth enamel.
Leaf arrangements make it also a nice ornamental plant
The flowers are small which are borne in clusters arising from the trunk and branches. This flowering habit is called cauliflory or cauliflorous.
The full trunk and even the small mature branches bear fruits as in above photos. Those are located near our house for easy access.
The above fruits can still be allowed to ripen further, however ripe fruits are also green only more juicy and softer.
Post Script: I was inspired to post this because Francisca of View Thru my Global Lens posted 2 lovely photos of its flowers, only because of her curiosity.