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Maprang or Marian plum

 

Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum
Maprang or Marian plum

Marian plum in Thai is called maprang (ma-praang and another name is ma-yong), and in Latin - bouea macrophylla.

Other popular names of this fruit:
- Plum mango,
- Marian mango,
- Mayun (Myanmar),
- Ramania и gandaria (Indonesia),
- Kundang, rembunia and setar (Malaysia).

But since we are in Thailand, let’s just call the Marian plum the Thai way - maprang.

Maprang's birthplace is considered North Sumatra, Peninsular Malaysia and western Java. Nowadays maprang is grown on a commercial scale in Thailand, Malaysia and Indonesia (Sumatra).

Maprang belongs to the same family as mango, but the taste is not really the same. Maprang tastes a bit like mango (the taste of the flesh), a bit like plum (texture of the pulp and the rind of the fruit, which is edible too), but in general - it is unique, and at least for this reason, it is worth trying it if your arrival in Thailand coincided with the ripening season. The ripening season of the fruit on Koh Samui is usually the end of March and beginning of April (plus or minus a couple of weeks, depending on weather conditions).

Recently maprang has been rapidly gaining popularity not only among Thais who traditionally prefer to eat it a little unripe and sour, but also among foreign tourists who prefer buying it ripe.

Therefore, in the markets and street stalls during the harvest season you will be seeing more and more of this fruit. However, the price is still high - on Samui it is about 120-150 baht per kg. even during the harvest season( fruits are not weighed separately but as a whole with the branches),.

The very young fruit, which are rather inedible, are of a light green color, and their flesh produce sticky sap. While ripening the fruits are becoming dark green, and then begin to turn yellow, gradually acquiring a bright orange, rather apricot coloring.

Immature fruits are not only eaten with a mixture of salt, sugar and pepper, but also used in cooking of some dishes, they are pickled, boiled and stewed and even added to curries. In Indonesian cuisine unripe maprang fruits are crushed as a whole, together with a bone (stone) - which becomes one of the main ingredients of spicy sambal sauce .

Ripe fruit are eaten without peeling off the skins. They can be sour or sweet depending on the variety, but they will all have a slight, subtle pine scent.

Maprang's bone is oblong and of purple color. Despite the fact that the fruit is considered fully edible it is still not worth eating the bone - it has a very bitter and astringent taste.  It is rather difficult to separate the bone from the pulp.

Young leaves of the maprang trees are also edible - they are added to salads alongside with vegetables, usually with chillies and shrimp paste. Despite the fact that the fruits are considered small, the weight of one fruit can reach up to 100 gr. During the harvest season a single tree can provide about 200 kg of fruit.

In Thailand there are three types of maprang.

    1. Ма-praang prew or sour maprang.
The fruits of this variety are acidic, even when fully ripe. They are so sour that they are not even eaten by birds. Typically, this variety is not cultivated specifically, and the trees of this type are wild. Nevertheless, even these fruits can be used in food, eaten with a blend of spices (salt, sugar and chilli).
    2. Ма-praang waan or sweet maprang.
This is the most popular and widespread in Thailand sort of Marian plum, which is usually referred to simply as maprang. This variety is very diverse, differing in size and taste of the fruit, but the most famous and popular is "ma-praang ta it", which was originated in orchards of Ta It District in Nonthaburi province more than 100 years ago.
    3. Ma-yong.
This variety is similar to the sweet maprang, but the ripe fruit tastes bitter. The fruits are also sweet, but with a flavor of acidity. It is named ma-yong chid. Some Thai farmers prefer this particular sort of fruit, rather than the classic sweet maprang.

For your reference

Maprang grown in Thailand, contains (per 100 gr. Pulp)

  • water - 86.6 g,
  • protein - 40 mg,
  • fat - 20 mg,
  • carbohydrates - 11.3 g,
  • dietary fibers - 150 mg
  • calcium - 9 mg
  • phosphorus - 4 mg
  • iron - 0.3 mg
  • ash content - 20 mg,
  • A-carotene - 23 mg,
  • thiamine - 0.11 mg,
  • riboflavin - 0.05 mg
  • niacin - 0.5 mg
  • vitamin C - 100 mg.

 


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