Langsat is a variety of tropical fruit that originates from Southeast Asia. Characterized by its pale yellow, spherical skin and tender, translucent flesh, this fruit is best consumed fresh and boasts a wealth of essential nutrients.
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What is a Langsat?
Langsat (Lansium domesticum) is a tropical fruit renowned for its delightful combination of sweetness and tanginess. It is also called lansone, longkong, or kokosan.
There are two cultivars: L. domesticum var. pubescens and var. domesticum ( duku, doekoe, or dookoo). It’s grouped in the Meliaceae family and is predominantly found in Southeast Asia, specifically in Indonesia, Malaysia, and Thailand.
Its small and round size, comparable to that of a golf ball, is covered by a thin yellow to light brown exterior that is effortless to peel. Cutting it open reveals translucent segmented fruit sections reminiscent of tiny, juicy pearls.
Langsat’s flavor is a mix of grape and citrus and a tropical sweetness that creates a highly refreshing and aromatic experience, making it a top choice amongst fruit enthusiasts.
The History of Langsats
Langsat boasts a rich history that spans centuries, anchored in the lush rainforests of Southeast Asia. Its popularity has soared, resulting in its propagation in various nations such as the Philippines, Puerto Rico, Trinidad, Vietnam, Surinam, and Thailand.
Due to its sweet and sour taste and nutritional benefits, langsat has become a highly prized commodity in the global market. The peel, when dried, can be burned in Java to act as a mosquito repellent.
This fruit has great cultural importance in Southeast Asian communities and is often used in traditional ceremonies and festivities as a symbol of good fortune and abundance.
What Does a Langsat Taste Like?
When raw, a langsat offers a delightful combination of sweet and tangy flavors with subtle hints of citrus. Upon cooking, its texture softens, intensifying its flavor while preserving its sweetness and tanginess.
How to Tell When Langsat is Ripe
| Color | Mature langsat fruits typically exhibit a vivid yellowish-brown or subdued yellow hue, with a subsequent increase in color saturation and skin transparency as they ripen. |
| Texture | A langsat ready for consumption should exhibit a slight softness when subjected to gentle pressure. |
| Scent | A mature langsat fruit emanates a delightful aroma of sweetness and a fragrant smell. By sniffing near the stem section of the fruit, you can distinctly capture the pleasant fragrance, which is a reliable indicator that the fruit is at its ripest stage. |
| Smoothness/Roughness | The skin of mature langsat fruits is typically smooth with a slightly waxy texture. Over time, the skin softens and acquires a slight shine. |
To pick the best langsat fruit, look for fruits with a bright yellow tone and flawless skin. Avoid fruits featuring a dull or green appearance and those that reveal signs of damage or mushy areas. Moreover, select fruit that appears firm and heavy when grasped.
Can I Eat Raw Langsat?
Yes, you can eat this fruit in its raw form. It is an excellent snack option and can be a sweet and tangy complement to fruit salads.
Additionally, raw langsat can be included in smoothies and juices to impart a unique flavor. Adding this fruit to desserts, such as sorbets and ice creams, can enhance their taste.
Cooking with Langsat
Proper preparation is crucial when cooking langsat. The initial step involves removing its skin, which can be achieved by creating a small slit in the skin and carefully peeling it away.
Langsat has a succulent texture with a clear white or slightly yellowish flesh, usually encompassing one or two seeds that must be eliminated before cooking.
Langsat is a highly versatile fruit that lends itself well to diverse uses in cuisines. The fruit is commonly employed in sweet and savory dishes and is a typical ingredient in traditional dishes from Thailand, Malaysia, and Indonesia.
Here are a few dishes that use langsat:
Langsat Bite Cocktail: This strong cocktail is made from langsat fruits, vodka, lemon juice, and lychee liqueur Kai.
Langsat Fruit Salad: Langsat can be a refreshing addition to salads. Combine langsat segments with fresh greens, cucumber, cherry tomatoes, and a tangy dressing for a delightful salad.
Grilled Fruit Kabob: You can add langsat or replace one of the fruits with langsat for this summer dessert. This dessert is perfect for using over vanilla ice cream.
Fresh Fruit Ice Cream: For this ice cream, you need mashed fruits, condensed milk, and vanilla extract.
How to Store Langsat
For optimal storage of Langsat fruit, keep it at room temperature, preferably on a counter, but away from direct sunlight. To ensure its freshness, consumption is advised within three days.
If refrigeration is necessary, storing it in a breathable container and consuming it within a week is essential. Freezing is not recommended as it may impact the fruit’s texture.
Drying Langsat is a viable option for prolonging its shelf life, with an airtight container being the ideal storage solution. This way, the fruit can last for several months.
Nutritional Benefits of Langsat
Langsat contains nutrients like antioxidants, carbohydrates, vitamin A, and fiber. Vitamin A is a fat-soluble vitamin that plays a vital role in maintaining healthy vision, promoting proper immune function, and supporting cell growth and development.
Antioxidants protect against cell damage, reducing the incidence of chronic diseases such as cancer and heart disease.
The Other Uses of Langsat
The edible fruit is renowned for its delicious taste, but its value extends far beyond that. When burned, the fruit’s peels are utilized as an effective mosquito repellent and are frequently employed in incense manufacturing.
The fruit tree is robust and ideal for construction, making it a valued resource for building projects. Powdered bark can treat scorpion stings, malaria, and dysentery. Pounded langsat seeds mixed with water can help with deworming and ulcer management.
Where to Purchase Langsat
Langsat can be found in specialty stores, online fruit vendors, and farmers’ markets. This fruit is predominantly prevalent in Southeast Asia, notably Indonesia, Malaysia, and Thailand.
It is advisable to purchase during peak season, usually from June to September.