Antidesma diandrum, Roth. India (Garhwal Himalayas): leaves are acrid in taste and are made into chutney. Ref. GUPTA.
Antidesma venosum, E. Mey. Tanzania (Ngindoland): ripe fruits eaten after removal of dry shell. Vernacular name - Ngindo: Mkundu wa ubi. Ref. CROSS-UPCOTT.