Marang
Artocarpus odoratissimusA Southeast Asian fruit in the same genus as jackfruit and cempedak, known for its soft, short-spined, hairy rind. Some people find its creamy-white segments softer and sweeter than those of its relatives.
What Is Marang?
Marang is a fruit in the same genus as jackfruit and cempedak (Artocarpus), grown in tropical regions of the Philippines and Borneo (Artocarpus odoratissimus). It has a soft outer rind covered with short, soft spines and hairs; this texture visually distinguishes it from its relatives.
Once the rind is opened, the creamy-white segments are considered by many to be softer, less fibrous, and sweeter than jackfruit and cempedak. Its aroma is also milder than that of its relatives.
Nutrition Facts for Marang
One hundred grams of raw marang contains approximately 85 kcal of energy and is high in carbohydrates and vitamin C. Values are approximate.
How Should Marang Be Consumed?
Marang can be included as part of a balanced diet as a source of carbohydrates and vitamin C; its segments are eaten raw.
This is general information; marang is a food and is not a substitute for medical treatment.
How to Choose Marang
A good marang has a yellowish-brown rind, yields slightly to gentle pressure, and has a pleasant, sweet aroma. Fruit with a green, firm rind is not yet ripe.
- The rind should have turned yellowish-brown
- It should yield to gentle pressure
- It should have a pleasant, sweet aroma
How to Store Marang
Leave unripe marang at room temperature; once ripe, it spoils quickly, so it is recommended to eat it within 1–2 days while refrigerated.
Using Marang in the Kitchen
Marang is most often eaten fresh by opening it by hand and eating the segments directly; in the Philippines, it is a popular seasonal fruit at local markets and is rarely used as a processed product.
How to Open Marang
Split the ripe fruit in half by hand; the hairy outer rind pulls open easily, and the white segments inside can be removed and eaten directly.
Frequently Asked Questions
What Is the Difference Between Marang and Cempedak or Jackfruit?
All three belong to the same genus (Artocarpus); marang has a hairier, more spiny rind, while its flesh is generally softer, less fibrous, and milder in aroma. Cempedak has the strongest aroma, and jackfruit is the most widely available.
Can Marang Seeds Be Eaten?
Yes; the large seeds can be boiled or roasted and eaten as a snack similar to chestnuts.
Is Marang Available in Türkiye?
No; because it spoils very quickly, it is almost never exported over long distances.