Distant relative of the citrus fruits. The tree is fairly fast-growing or rather slow, depending on its situation; attractive, reaching 20 ft (6 m), with long, upward-slanting, flexible branches. A fully ripe, peeled wampee fruit, of the sweet or subacid types, is agreeable to eat out-of-hand, discarding the seeds. The pulp can be added to fruit cups, gelatins or other desserts, or made into pie or jam. Jelly can be made only from the acid types when under-ripe. The Chinese serve the seeded fruits with meat dishes. In Southeast Asia, a bottled, carbonated beverage resembling champagne is made by fermenting the fruit with sugar and straining off the juice. The fruit is said to have stomachic and cooling effects and to act as a vermifuge. The Chinese say that if one has eaten too many lychees, eating the wampee "will counteract the bad effects. Lychees should be eaten when one is hungry, and wampees only on a full stomach". The halved, sun-dried, immature fruit is a Vietnamese and Chinese remedy for bronchitis. Thin slices of the dried roots are sold in Oriental pharmacies for the same purpose. The leaf decoction is used as a hair wash to remove dandruff and preserve the color of the hair.