Marang
Artocarpus odoratissimusA Southeast Asian fruit of the same genus as jackfruit and cempedak, known for its soft, spiky-textured skin. Its white-creamy segments are considered softer and sweeter by some than its relatives.
What Is Marang?
Marang is a fruit (Artocarpus odoratissimus) from the same genus (Artocarpus) as jackfruit and cempedak, grown in the tropical regions of the Philippines and Borneo. It has a soft, short spiky-hairy outer rind; this texture visually distinguishes it from its relatives.
The white-creamy segments revealed when the rind is opened are found by many people to be softer, less fibrous and sweeter than jackfruit and cempedak. Its smell is also milder than its relatives.
Nutritional Values of Marang
100 grams of raw marang contains approximately 85 kcal of energy; it carries high carbohydrate and vitamin C. Values are approximate.
How Should Marang Be Consumed?
Marang can be considered part of a balanced diet as a source of carbohydrate and vitamin C; its segments are eaten raw.
This information is general; marang is a food, not a substitute for medical treatment.
How Should Marang Be Selected?
Good marang has a rind that has turned yellowish-brown, gives slightly under light pressure, and has a pleasant-sweet scent. Fruit with green-hard rind is not yet ripe.
- Rind should have turned yellowish-brown
- Should give slightly under light pressure
- Should have a pleasant-sweet scent
How Should Marang Be Stored?
Unripe marang is kept at room temperature; once ripened, it spoils quickly, so it is recommended to consume it in the refrigerator within 1-2 days.
Using Marang in the Kitchen
Marang is most often eaten fresh, opened by hand with the segments eaten directly; it is a beloved fruit at local markets in the Philippines when in season, and is rarely used as a processed product.
How Is Marang Opened?
The ripe fruit is split in half by hand; the hairy outer rind is easily pulled open, and the white segments inside are removed directly and eaten.
Frequently Asked Questions
What is the difference between marang and cempedak-jackfruit?
All three are from the same genus (Artocarpus); marang's rind is more hairy-spiky, and its flesh is generally softer, less fibrous and milder in smell. Cempedak has the most intense smell, while jackfruit is the most commonly found.
Is the marang seed edible?
Yes; its large seeds can be boiled or roasted and eaten as a snack resembling chestnuts.
Is marang found in Turkey?
No; since it is a very quickly-spoiling fruit, it is almost never exported over long distances.