A frost-tender, tropical, evergreen tree, tamarind is densely foliated with blue green to pale green, compound, feathery leaflets which give the broad, spreading crown a light, airy effect. Tamarind may reach heights of 65 feet and a spread of 50 feet but is more often seen smaller. The delicate leaflets cast a diffuse, dappled shade which will allow enough sunlight to penetrate for a lawn to thrive beneath this upright, dome-shaped tree.
Pest resistance: free of serious pests and diseases
Use and Management
The twigs and branches of tamarind are very resistant to wind, making it especially useful as a shade or street tree for breezy locations. But tamarind has low salt-tolerance so do not locate it close to the beach. In spring, small yellow and red flowers appear on short racemes and are followed by the production of brittle, brown, seven-inch-long, velvety pods. These sticky pods are filled with a sweet-sour, dark brown paste which surrounds two or three seeds. They normally dry up and do not become messy, but some people will undoubtedly object to the fruit falling on sidewalks or streets. Tamarind is grown commercially in the tropics for production of this edible paste, which is used as an ingredient for Worcestershire sauce, soft drinks, chutneys, and curries.
Tamarind should be grown only in frost-free regions in full sun on moist, fertile, sandy soil. It survived 26 degrees for several hours in West Palm Beach in the mid-1980s. Care should be taken in the placement of tamarind as the seed pods may be messy for a short period when they drop on hard surfaces. Also, be sure to maintain a strong tree structure including major branches well-spaced along one central trunk.
Propagation is by seeds which germinate readily or by cuttings. If quality fruit is desired, plants should be air-layered, grafted, or shield-budded.
Pests and Diseases
No pests or diseases are of major concern.
Reference
Koeser, A.K., Friedman, M.H., Hasing, G., Finley, H., Schelb, J. 2017. Trees: South Florida and the Keys. Gainesville: University of Florida Institute of Food and Agricultural Sciences.
