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Langsat |
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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. |
Resource:ku.ac.th |