Tamarind

  • Harvesting: September through December

  • Conventional – Pulp, clarified and concentrate – Minimum 6º Brix

  • Conservation: -18º C

  • Drum 180 kg – Net weight

The term “tamarind” comes from the Arabic تمر هندي [tamr hindī], which in Portuguese means “date from India”. The word came to the Portuguese language in medieval Latin Tamarindus, hence the name of the genre, in scientific Latin, Tamarindus (1753). “Jubaí” originated from the tupi yu’aí.

The plant goes into production between 4-6 years after planting and can continue to produce for up to two hundred years. After reaching maturity, the fruit can remain on the tree for several weeks.


The ripening point is recognized when the skin of the fruit becomes brittle, breaking easily with the pressure of the fingers; you must harvest the ripened fruit on the plant.

Each adult tamarind tree can produce 150 to 250 kilograms of fruit per year.