Canarium album
| Chinese olive (Canarium album) | |
|---|---|
| Scientific name | Canarium album |
| Common names | Chinese olive, 白榄, Chinese white olive |
| Genus | Canarium |
| Family | Burseraceae |
| Order | Sapindales |
| Growth form | Evergreen tree |
| Native range | Southern China, Cambodia, Laos, and Vietnam |
| Mature size | Usually 7–25 m; exceptional trees may reach about 35 m |
| Climate/site | Subtropical to tropical; forest slopes and valleys at about 100–1,300 m |
| Propagation | Seed; male and female trees are needed where fruit and seed are required |
| Fruit | Edible drupe with fatty pulp; eaten fresh or preserved |
| Harvest | Seasonal and regionally variable; harvest when mature for fresh or preserved use |
| Years to fruit | N/A; no species-specific interval is established |
Canarium album is an evergreen Southeast Asian tree known as Chinese olive or Chinese white olive. It is a true Canarium and is unrelated to the European olive, Olea.[1]
Description[edit | edit source]
The tree is fast-growing and commonly reaches 7–25 m, with a straight cylindrical bole that can become very large. It occurs in primary and secondary forest, especially on slopes and in valleys, and is also cultivated. Natural populations occupy warm subtropical and tropical environments from low hills into montane sites; reported elevations range from about 100 to 1,300 m.[2]
The fruit is a fleshy, three-sided drupe with fatty pulp around a hard stone. Its resemblance to an olive gives rise to the common name, but the species belongs to Burseraceae rather than the olive family.[3]
Cultivation[edit | edit source]
In its native range, Chinese olive grows in warm monsoon landscapes with a seasonal shift between wetter and drier conditions. Translate that rhythm into a long, warm growing season, steady moisture during active growth, and reduced irrigation during cooler or distinctly drier weather. It is cultivated in subtropical and cool tropical climates.[3]
Soil and water[edit | edit source]
Sites range from dry to moist soils in forest slopes and valleys. Use a deep, well-drained soil with organic matter and supply water during establishment and fruit development; avoid prolonged stagnant wetness around young roots. Drainage is preferable to permanently saturated ground.[2]
Sun and humidity[edit | edit source]
Established trees grow best in a sunny position. Give young plants protection from harsh exposure while their roots develop, then increase light and maintain good airflow. Warm, humid conditions are appropriate, while cold exposure and frost are poor matches for its tropical-to-subtropical origin.[3]
Seasonal changes[edit | edit source]
The tree is evergreen rather than seasonally deciduous. Flowering and harvest timing varies by region, climate, and plant sex; maintain moisture through the active season and moderate irrigation when growth slows in cooler or drier weather. Local phenology should be used to schedule harvest rather than a fixed calendar date.[3]
Propagation[edit | edit source]
Seed is the straightforward propagation method when fresh material is available. Seeds of Canarium commonly have a hard coat and may germinate erratically; careful filing of a small portion of the coat can improve moisture entry without injuring the embryo. Sow in a moist, free-draining medium and protect seedlings from drying.[3]
The species is dioecious. Grow both male and female plants when fruit or seed is required; a lone seedling should not be assumed to fruit.[3]
Flowering, fruiting, and harvest[edit | edit source]
Fruit production depends on having compatible male and female trees and on suitable seasonal conditions. A species-specific years-to-fruit interval is not established, so no numerical estimate is given. Harvest timing varies regionally; mature fruit can be collected for immediate eating or preservation.[3]
Fruit and uses[edit | edit source]
The fatty pulp is eaten raw or preserved. Traditional preparations include pickling, candying, preserving in honey, and serving the fruit as a condiment or side dish. The fruit is used like an olive in some regional foods, but it should be identified as Canarium album rather than substituted with an unrelated true olive.[3]
References[edit | edit source]
Image credits[edit | edit source]
No image is included because no suitable distinct, verified, freely licensed image of Canarium album was established for publication. The previously discovered files depict other species or a prepared dish and are not used.