Sunday, September 17, 2006

LANGSAT (Lansium Domesticum)


Langsat is a species widely planted in Malaysia, Philipines and Java. The slow growing tree is slender, reaching 10 to 20 meters high. It takes 10 – 15 years to mature. Usually it planting distance is 9 meters x 9 meters giving 118 trees per hectare. The fruit has a milky yellowish color, with a comparatively thin skin which exudes latex when peeled. The fruit size is between 2 – 3 cm long, round or oval in shape. Harvesting is normally not done after a heavy rain to avoid fruits having cracked skins. The skin will become bruiced, cracked and rotten if kept for too long. Harvesting of the fruits is done by climbing the tree, plucking of the bunches which are then placed in a basket. This method of harvesting prevents the fruit from falling to the ground which would cause skins of the fruits to crack.

How to Eat

The ripe langsat fruit contains a slight sticky liquid with the flesh divided into segments. Press the middle of the fruit until the shell opens. Remove the shell and the fruit is ready for consumption. At present, the langsat fruit is only eaten fresh.

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