Hog Plum

The genus Spondias is native to the Neotropics. Spondias mombin is thought to have originated in the lowland forests of Central and South America, while Spondias purpurea is native to a similar range, from Mexico through Central America to northern South America.

• Both species have been cultivated and naturalized extensively throughout the Caribbean, West Africa, South and Southeast Asia, and the Pacific Islands since the era of European colonization
• Archaeological evidence suggests Spondias species have been used by humans for thousands of years, with fruits found in ancient sites in the Tehuacán Valley of Mexico dating back to 6500–5500 BC
• The Spanish introduced the fruit to the Philippines and subsequently to other parts of Asia, where it is now widely naturalized

Hog plum trees are small to medium-sized, deciduous trees, typically growing 7 to 15 meters tall, though some specimens can reach 25 meters.

Trunk & Bark:
• Trunk is straight and cylindrical, often with a diameter of 30 to 60 cm
• Bark is thick, corky, and deeply fissured with a grayish-brown to dark brown color
• Branches are thick, brittle, and spreading, forming a broad, open crown

Leaves:
• Compound, odd-pinnate leaves, 20 to 45 cm long
• Composed of 5 to 19 opposite, glossy, elliptical to ovate-lanceolate leaflets
• Each leaflet is 5 to 12 cm long, with an entire or slightly serrated margin and a sharply pointed tip
• Leaves emit a distinct, resinous, turpentine-like aroma when crushed

Flowers:
• Small, fragrant, pentamerous flowers (5 petals), 5 to 8 mm wide
• Borne in terminal, branched panicles 15 to 35 cm long
• Petals are white, cream, or yellowish; Spondias purpurea flowers can be red or purple
• Flowers are polygamous, with male, female, and bisexual flowers occurring on the same inflorescence

Fruit:
• An ovoid or oblong drupe, 2.5 to 5 cm long
• Smooth, thin, leathery skin that turns from green to yellow, orange, or red upon ripening, depending on the species
• Flesh is juicy, fibrous, and aromatic, ranging from sour to sweet-acid in flavor
• Contains a single large, hard, fibrous stone (endocarp) with longitudinal ridges, enclosing 1 to 5 seeds

Hog plum trees thrive in tropical lowland environments and are well-adapted to regions with a distinct dry season.

• Naturally found in primary and secondary forests, savannas, and along riverbanks
• Prefer elevations from sea level up to 1,200 meters
• Tolerant of a wide range of soil types, including sandy, limestone-derived, and nutrient-poor soils, provided drainage is good
• Drought-deciduous: trees shed their leaves during the dry season to conserve water, with new leaf flush and flowering triggered by the onset of rains

Pollination:
• Flowers are pollinated by a variety of insects, including bees, wasps, and flies, attracted by the fragrance and nectar

Seed Dispersal:
• Fruits are primarily dispersed by mammals, including peccaries, monkeys, bats, and livestock such as pigs and cattle, which consume the fruit and pass the hard seeds through their digestive tracts, aiding germination

Hog plum trees are easily cultivated in tropical and subtropical climates and are often grown from seed or vegetative cuttings.

Light:
• Full sun is essential for optimal fruit production

Soil:
• Adaptable to a wide range of well-drained soils, from sand to clay loam
• Tolerates infertile and rocky soils

Watering:
• Young trees require regular watering to establish
• Mature trees are highly drought-tolerant once established, but benefit from occasional deep watering during prolonged dry periods

Propagation:
• Commonly propagated by large hardwood cuttings (stakes) 1.5 to 2 meters long, planted directly in the ground during the dormant season; this method ensures rapid establishment, early fruiting, and genetic uniformity
• Can also be propagated by seed, though germination may be slow and irregular; scarification of the hard stone is recommended
• Air-layering and grafting are used to propagate superior cultivars, especially for Spondias purpurea

Pruning:
• Minimal pruning is required; remove dead or crossing branches to maintain tree health and shape

Harvesting:
• Trees grown from cuttings may begin fruiting in 2 to 4 years; seedlings take 5 to 8 years
• Fruits are harvested when fully colored but still firm, as they soften and spoil quickly