The outer skin of the fruit is slightly waxy and the flesh is fibrous and white in color. For the first 3 years, I only fertilised it about once every six months so there wasn't much fruits produced. However in the last year, I fertilised it quarterly and I see a marked difference in the quantity of the fruit. I use organic, farm-produced fertiliser since I wanted to ensure as best as I can that it is free from toxins and chemicals as ultimately, I plan to use it as a health "supplement".
I use the fruit to produce my tea. It contains alkaloid, flavonoid, polyphenol and antioxidants making it rich in benefits in traditional preventive and curative therapy. I drink the tea at least once a week as part of my detoxification regime with its alkaloid content. It helps to cleanse the liver, kidneys and digestive system. It is also antiviral and antibacterial which helps strengthen my immune system. Sometime I drink more times depending on how I feel.
Amongst its other uses in traditional therapy are:
- To help lower the blood sugar for diabetics due to its saponin content
- To cleanse the blood due to its flavonoid content
- To improve the body's metabolism due to its flavonoid content
- To reduce cholesterol due to its flavonoid content
- As an alternative tutor and cancer therapy from its antioxidants and alkaloids
- To reduce the fats in the blood due to its flavonoid content
I checked around for dried Mahkota Dewa fruit and the price ranges from RM 50-60 per 100 gm. As I cannot verify that it is organically produced nor using the method that least introduces contaminants, I decided to make my own. I produce the tea by first harvesting mature fruits, slicing and dehydrating them. Traditionally, it is sun-dried but I prefer to dehydrate so as not to introduce contaminants. Once dried, it can be stored
for many months - at least 3 months - though I tend to prepare mine at regular intervals.
I use a claypot to are my tea, about 10gm per litre of water. I bring it to a boil and allow it to cool in the claypot before drinking it. It looks like regular tea and the taste is slightly bitter (like when you are too strong tea) with fruity undertones. To make it more bland, you can always add more water to dilute it but I find that it is not necessary.
With all the benefits and the taste, I find it easy to add it to my regular drinks list. In case you wonder what is on my regular drinks list, they are misai kucing tea, soursop leaves tea, Bentong ginger and turmeric drink, Roselle (tea and drink) as well as variations of calamansi drinks (with lemongrass or bunga telling). With this variety, I am never bored but I feel that it makes going organic and natural brings lots of benefits to my health maintenance.