Variegated Velvet Tamarind (Dialum indum) - Air Layer - LIVE PLANT

Plant Insights and Care

Variegated Dialium indum — a rare ornamental form of the Keranji / Tamarind Plum Tree — is a tropical evergreen tree known for its cream-and-green variegated foliage and its edible, tangy-sweet fruit. The species is native to Southeast Asia, especially Malaysia and Indonesia, where it grows in warm, humid lowland forests.

In the UAE, the variegated form grows slower than the regular Dialium indum, but it adapts well if given bright light, protection from extreme afternoon heat, and consistent irrigation. The tree develops a rounded crown and can reach 4–6 meters in warm climates when grown from a variegated cultivar (non-variegated trees can reach 15–20 m, but variegation naturally reduces vigor and size).

It prefers rich, well-draining loamy soil enhanced with compost or cocopeat. UAE sandy soil must be amended heavily to allow proper moisture retention. Water the tree deeply and regularly, keeping the soil moist but not waterlogged — young trees especially need steady hydration during hot months. Mulching is highly recommended to keep the root zone cool.

Fertilize every 6–8 weeks during the growing season with a balanced tropical tree fertilizer. Prune lightly to maintain structure, removing weak or reverted (non-variegated) shoots to maintain the variegation.

Key Points:

• Origin: Southeast Asia (Malaysia, Indonesia, Thailand).

• Climate: Tropical; heat-tolerant when watered consistently.

• Sun Exposure: Bright light to full sun; afternoon shade improves variegation.

• Watering: Deep, regular watering; avoid drying out completely.

• Soil: Rich loam mixed with compost/cocopeat; amend sandy UAE soil well.

• Fertilization: Balanced feed every 6–8 weeks during active growth.

• Pruning: Remove reverted green shoots; shape lightly as needed.

• Growth Rate: Moderate; slower than normal Dialium due to variegation.

Fruit Profile

Dialium indum fruits are small, round to oval, with a brown, brittle shell enclosing a soft, powdery, tangy pulp. The flavor is often described as tamarind-like, sweet-sour with a hint of plum. The variegated form produces the same edible fruit, though yield per tree may be lower due to the reduced vigor caused by variegation.

The pulp is commonly eaten fresh, used in snacks, or processed into drinks and sweets. The contrast between the elegant foliage and the rustic brown fruit makes this variety popular among collectors and specialty growers.

Dive into the facts:

• Taste: Sweet-sour, tamarind-like, pleasantly tangy.

• Appearance: Cream-and-green variegated leaves; round brown fruit with brittle skin.

• Fun Fact: In Malaysia, Dialium fruits are so popular that they’re often sold roadside in paper packets — the pulp is considered both a snack and a natural digestive aid.