Ficus macrophylla has fruit almost all year round. The pulp is about 0.5-0.8 cm thick, sweet and fresh. Can be eaten fresh, pickled or pickled to make preserved licorice. Ficus macrophylla grows in tropical and subtropical valley forests at an altitude of 50-1500m, and is distributed in Viet Nam, Pakistan, India, Chinese mainland, Sichuan, Hainan, Guangxi, Guizhou and Yunnan.

Fresh big-fruited banyan trees can be used as soup. Ficus gigantea is tender and tender, and can be eaten as a dish, fried, boiled and cold-mixed, and it tastes delicious. Ficus macrophylla leaves can also be made into palatable livestock feed. You can dry Ficus microcarpa fruit, cut it into cubes and fry it in a pot, then add sugar according to your personal taste, fry it, take it out and brew it with boiling water to make tea.

Brief introduction of Ficus macrocarpa:

Ficus macrocarpa is a tree or a small tree, with a height of 4- 10 m, a DBH 10- 15cm and a widely distributed crown. Bark is grayish brown, rough, young branches are pilose, with a diameter of 10- 15mm, reddish brown and hollow. Leaves alternate, thick papery, broadly ovoid and heart-shaped, long15-55cm, wide15-27cm, blunt apex, short apex, heart-shaped base, sparse and round, neat edges and hairless surface.

Figs are clustered on the base of trunk or short branches of old stems, pear-shaped or oblate to gyro-shaped, with a diameter of 3-5cm and an obvious longitudinal edge of 8- 12. When young, it is white pubescent, mature and shedding. The terminal bracts are broadly triangular and ovoid, arranged in rosettes of 4-5 rounds, with 3 basal bracts, ovoid triangle and long stalks.

The above contents refer to Baidu Encyclopedia-Ficus macrocarpa.