Marang is a tropical fruit with a Latin name, Artocarpus Odoratissimus meaning sweet odour and taste.

 

The marang tree grows up to 25 meters and is fruit bearing within 4 to 5 years of cultivation. Marang is rich in protein, fat, carbohydrates, calcium, phosphorous, iron, retinol, beta-carotene, niacin, thiamine, riboflavin, and vitamin A and C.

 

When the fruit is ripe and opened, it should be consumed as soon as possible because it oxidizes quite fast and loses its flavour. It is also packed with protein and fat. This is the fruit for athletes and very much compatible to the banana.

 

The Marang fruit can be opened by cutting the rind into half and slowly pull them apart to reveal a yellow and white interior.

 

The interior is similar to that of the Jackfruit but with smaller arils. Arils are the small bulb-like structures inside a fruit that encapsulates the seeds.

 

This distinctively succulent fruit is native to Borneo and the southern part of the Philippines.

 

The fruit does not fall to the ground when ripe. It may be harvested while still hard, and left to ripen until soft.

Marang Fruit

Marang Fruit

The nutritional content of marang is a bit hard to find as it’s not a well known fruit outside of the Philippines or those few fruit-obsessed circles.

 

A diet rich in fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar which can help keep appetite in check.

 

Fruits and vegetables contain indigestible fiber, which absorbs water and expands as it passes through the digestive system.

 

This can calm symptoms of an irritable bowel and, by triggering regular bowel movements, can relieve or prevent constipation.

 

Fruits are a source of phytonutrients or compounds that naturally occur only in plants and are associated with a wide range of potential health benefits.

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