Spondias pinnata is a deciduous tree up to 25m (82ft) in height); branchlets yellowish brown and glabrous.[3][4] The leaves are large, with pairs of leaflets (see illustration) on petioles that are 100–150mm (3.9–5.9in) and glabrous; leaf blades 300–400mm (12–16in), imparipinnately compound with 5-11 opposite leaflets; leaflet petiolule 3–5mm (0.12–0.20in); leaflet blade ovate-oblong to elliptic-oblong, 70–120mm (2.8–4.7in) × 40–50mm (1.6–2.0in), papery, glabrous on both sides, with margins that are serrate or entire; the apex is acuminate, lateral veins 12-25 pairs.
The inflorescence is paniculate, terminal, 250–350mm (9.8–13.8in) and glabrous, with basal first order branches 100–150mm (3.9–5.9in). The flowers are mostly sessile and small, white and glabrous; calyx lobes are triangular, approx. 0.5mm (0.020in). Petals are ovate-oblong, approximately 2.5mm ×1.5mm (0.098in ×0.059in); stamens are approximately 1.5mm (0.059in).
The fruit is a drupe ellipsoid to elliptic-ovoid, olive green becoming yellowish orange at maturity, 35–50mm (1.4–2.0in) × 25–35mm (0.98–1.38in); inner part of endocarp woody and grooved, outer part fibrous; mature fruit usually have 2 or 3 seeds. In China, it flowers from April–June and fruits from August–September.[3]
The fruits have a sour taste and can be eaten raw or made into jams, jellies, or juices. They can also be used as feed for pigs (hence the common name "hog plum").[4]
In the Philippines, libas leaves and fruits are used as a souring agent in various native dishes like sinigang, sinanglay, or laing.[4]
In India, ambda pickle is made using quartered ambda fruits preserved in mustard oil, salt, and spices. Along with mango and chili pepper pickle, it is the most common type of pickle found in households in many parts of India.
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