Langsat

Langsats are just one of those many exotic fruits from Southeast Asia.

Langsat is the edible fruit of a tree that originates from countries of Southeast Asia, and it is commonly eaten raw, but can also be cooked.
The scientific name of the tree bearing langsats is Lansium parasiticum, also known as Lansium domesticum, and it is from the family Meliaceae, the family of mahogany.
‘Langsat’ fruit is also known as ‘lanzone’, ‘lansone’, ‘langsak’, ‘longkong’, ‘duku’, and other names, depending on the country and language.
The langsat tree typically grows to a height of 10 to 20 metres (33 to 66 feet), and the trees may bear fruit twice a year, depending on the climate.
Langsat fruit are usually around 2 to 5 centimetres (0.8 to 2 inches) in length and ovoid or spherical in shape, and they grown in bunches of two to thirty.

The flavour of langsats is sweet to sour, and is often compared to a blend of grape and grapefruit.
The flesh of langsats is a translucent white colour, while the skin is a yellow or brown colour and can either be thick or thin, depending on the variety, and is usually peeled off before eating.
Each individual langsat contains five or six segments, and one to three seeds that expel a taste of bitterness once eaten.
Langsats are high in vitamin B, phosphorus and vitamin A, and they contain other beneficial vitamins and minerals.
When ripe, langsats can drop from their host tree with ease, even with just a few shakes, and once picked, they are best stored in cool conditions, or eaten soon after ripening.

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