I love the Marang fruit and I just can’t get enough of it. And just as I am writing I’m tempted to eat one just across the table with its aroma claiming the air inside my small abode.The aroma is just inviting. I understand not everyone shares the same love for the fruit. So lets just get on with my story. Do you have that feeling of being transported back in time when you feel/smell or taste something from your past? Well, Marang does that for me.
When I was a kid, I used to visit my grandma in Bukidnon. Her house is just beside a rather large Marang tree. Large as it is, it does not bear any fruit, not a single one. Other Marang trees grow within the property and it bears fruit but not that tree. Stories have it that someone or something entirely different from us resides on the tree. Eerie right? So every time I eat a Marang fruit, I remember that tree, and wondered if all those stories were true…. and I still feel the chills like I’m that kid listening to those stories all over again.
From Wikipedia, the free encyclopedia:
“The marang (Artocarpus odoratissimus), also called johey oak, green pedalai, madang, tarap, terap, timadang, or breadfruit cousin, is a tree native to Borneo and Palawan.
The appearance of the fruit can be regarded as an intermediate shape between the jackfruit and the breadfruit. It is round to oblong, 15–20 cm long and 13 cm broad, and weighing about 1 kg. The thick rind is covered with soft, broad spines. They become hard and brittle as the fruit matures. The fruit does not fall to the ground when ripe. It may be harvested while still hard, and left to ripen until soft. Marangs change colour to greenish yellow when ripe. The ripe fruit is opened by cutting the rind around, twisting and gently pulling. The interior of the fruit is somewhat similar to the jackfruit’s, but the color is white and the flesh is usually softer. The core is relatively large, but there are far fewer “rags” and less non-edible parts. Arils are white and the size of a grape, each containing a 15 × 8 mm seed. Once opened, the marang should be consumed quickly (in a few hours), as it loses flavour rapidly and fruit oxidizes. The seeds are also edible after boiling or roasting.”