langsat - little known tropical fruit



if you are into exploring the lim chu kang farm area, you will come across the langsat trees lining both sides of the road, along certain lanes (roads).

the langsat originated in west malaysia and is common both wild and cultivated throughout the archipelago. on the island of luzon in the philippines where the fruit is very popular, the tree is being utilised in reforestation of hilly areas. it is much grown, too, in southern thailand and vietnam and flourishes in the nilgiris and other humid areas of south india where the fruit is plentiful in local markets.

langsats in malaysia generally bear fruit twice a year- in june and july and again in december and january or even until february. in india, the fruit ripens from april to september but in the philippines the season is short and most of the fruit is off the market in less than one month.

langsats are perishable and spoil after four days at room temperature. they can be kept in cold storage for two weeks at 11.11º-12.78º c and relative humidity of 85-90%. sugar content increases over this period, while acidity rises only up to the 7th day and then gradually declines

the peel of the langsat is easily removed and the flesh is commonly eaten out-of-hand or served as dessert, and may be cooked in various ways.