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Common name
: Langsat
Thai name : Lang-sat
Scientific name : Lansium domesticum Corr.
Varieties
Lang-sat
Shape : globular
Color : the skin of young fruit is green, and it
turns yellow when it is ripe. Its thin skin contains milky and sticky
sap. The flesh is smokey white and the seed is green. Be aware not
to bite the seed because it is bitter.
Taste : sweet and slightly sour
Long-gong
Shape : globular
Color : similar to the color of Langsat, yellow
when it is ripe.
General aspects : the bunch is crowded, the skin is thicker than
Langsat's, there is small amount of skin sap and it is not sticky.
Taste : full flesh which-is sweet and fragrant
Preparation and eating
1. Press lightly with your fingers to break and open the skin at
the stalk point.
2. Separate the fruit into two piececs.
3. Take the flesh out and it is ready for eating.
Nutritional value
High phosphorus and vitamin B
Fruiting season
July - October
Uses
Eating fresh
Storage
The fresh fruit can be stored in the refrigerator for 4-5 days.
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