Processing Ocean Fruit Wine with Screw Pine Fruit


Pandanus tectorius is a species of Pandanus that is indigenous to the Pacific Islands and eastern Aᴜsᴛʀᴀʟɪᴀ of Malesia. It often grows on coastal lowlands ᴄʟᴏsᴇ to the water’s edge. Thatch screwpine, Taʜɪᴛian screwpine, Hala tree, pandanus, and put Hala are some of the common names for this plant in English.
The Hala fruit is a sizable edible fruit that is found in Southeast Asia, eastern Aᴜsᴛʀᴀʟɪᴀ, the Pacific Islands, and Hawaii. It is made up of multiple pieces known as keys or cones. One of the 750 or so trees that make up the Pandanus species is the Hala fruit tree, also known as the Taʜɪᴛian screw pine or thatch screwpine.

Pandanus fruits have an oily, protein-rich, nutty-tasting seed that is edible both raw and cooked when they are fully ripe. For the coastal Aboriginal people, this was a staple diet. After cooking, the fruit pulp can be eaten in a huge swirly pattern with ancient leaf scars encircling the stems, giving the fruit its common moniker, “screw fruit.” The unusual, pineapple-like fruits produced by female, sun-grown plants are where the pine gets its name.

The ability of these trees to send out roots up to fifteen feet above the ground is one of their most peculiar traits. These roots are protected until they reach the ground by cellular substances at specific points, and once they do, they serve the tree well by both absorbing nutrients for its use and keeping it firmly upright against blustery winds from the ocean. Cork is made from the rough, soft part of roots; the fibers are from Taʜɪᴛian indigenous; mats made from them and stained with various colors are occasionally on display in this nation’s museums.

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