Don’t let this rather ugly fruit which looks like a small potato fool you…once you peel the thin skin transparent arils appear which look just like garlic segments…some of these little cloves do contain seeds that are said by some not to be harmful if eaten they just have a slightly bitter taste.
In traditional medicine, the seeds of the Lansat are used to prepare antihelmintic medication. Antihelmintic medications are are a group of antiparasitic drugs that expel parasitic worms and other internal parasites from the body by either stunning or killing them and without causing significant damage to the host.
The fruits of this tree grow from the trunk of the tree and the branches…they are picked in clusters ..they are also one of Lily’s favourite fruits she loves them…it was also thanx to Chel Owens as she reminded me of the Langsat fruit by a comment she made on my Culinary A-Z in the week…sometimes I think you forget the most obvious don’t you?… Thanx Chel …x
Originally native to Malaysia over the years they have been introduced to other countries across Asia…because of this, they are also known by other names …Lanzon, Duku, Longkok, Lotka, Dokong, Lanzon, Bon Bon to name but a few.
Once picked the langsat fruit does not last longer than 3 days which is why it is mainly eaten in the countries it grows. This fruit is far better eaten as soon as it is picked as the lovely taste deteriorates quickly and the fruit takes on a musty unpleasant taste… Nutritionally rich it contains many vital elements like proteins, fibre carbs, minerals and vitamins it is rich in Vitamin A…Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, and reproduction. Vitamin A also helps the heart, lungs, kidneys, and other organs work properly.
Both the bark of the tree and the peel of the fruit have medicinal uses…the peel contains oleoresin which helps cure diarrhoea and its symptoms ..burning the peel is a useful mosquito repellant and the peel if rubbed on the skin can reduce redness and itching…
The fruit is traditionally used for culinary purposes and as a complement to fruit salad, desserts and Thai curries. It is also often cooked into a syrup or canned…the syrup is also used in the making of cocktails I have heard tell that mixed with pomegranate syrup, a splash of rum and some lime juice that it is rather a good sundowner…
I also came across this spicy salad with Gourami recipe...it sounds delicious and on googling Gourami it is a fish and not as I originally thought a snake due to the name snakeskin and the mention of lots of bones my imagination took a trip…but it refers to the skin of the fish…Definitely, one I will be testing…for now have a look at the recipe and see what you think it does sound rather delicious…
Upon searching for an image of this fish I recognise it as a common fish here and one that has quite a delicate flavour and I would say would pair well with the Langsat Fruit…although I am sure any white fish would be suitable.
Thank you for joining me for Tropical Friday I hope you are enjoying these fruits…Please let me know if you have tried them or cooked with them…xx