Uses
The fruit can be eaten raw or cooked and is a major source of food in Micronesia, especially in the atolls. The fibrous nature of the fruit also serves as a natural dental floss. The tree's leaves are often used as flavoring for sweet dishes such as kaya jam, and are also said to have medicinal properties. It is also used in Sri Lankan cookery, where the leaves are used to flavor a variety of curries. Leaves were used by the Polynesians to make baskets, mats, outrigger canoe sails, thatch roofs, and grass skirts.
A large shrub or small tree of immense cultural, health, and economic importance in the Pacific, it is second only to coconut on atolls. It grows wild mainly in semi-natural vegetation in littoral habitats throughout the tropical and subtropical Pacific, where it can withstand drought, strong winds, and salt spray. It propagates readily from seed, but it is also widely propagated from branch cuttings by local people for farms and home gardens. It grows fairly quickly, and all parts are used, from the nutritious fruits of edible varieties to the poles and branches in construction to the leaves for weaving and garlands. The plant is prominent in Pacific culture and tradition, including local medicine. Hundreds of cultivated varieties are known by their local names and characteristics of fruits, branches, and leaves. At present, there is evidence that this diversity is declining, with certain varieties becoming difficult to find. The reasons include less replanting, deforestation, fire, flagging interest by the new generation, and rapid population growth leading to urbanization.
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