What is a Lanzones Fruit?
Lanzones, also known as langsat or longkong, are small, translucent, and sweet-tasting fruits that grow in clusters, similar to grapes. They are a popular seasonal fruit in many parts of Asia, particularly the Philippines, Malaysia, and Indonesia. The fruit has a thin, brownish-yellow skin and inside, the flesh is divided into five or six segments, some of which may contain a large, bitter, inedible seed. A key characteristic is the sticky, milky sap contained within the rind, which can be messy if the fruit is not peeled correctly.
How to Select the Best Lanzones
Choosing the right fruit is the first step toward a satisfying, mess-free experience. When selecting lanzones, look for the following characteristics:
- Color: Ripe lanzones typically have a uniform, semi-dark yellow color. Avoid fruits that are green-tinged, as they are likely unripe and sour. Darker-colored skin could indicate they are overripe.
- Skin Condition: The skin should be firm and smooth, without excessive blemishes or spots. A wrinkled appearance might mean the fruit is past its prime.
- Size and Plumpness: Opt for larger, plump fruits. These often have thicker skin, making them easier to peel without breaking the delicate flesh inside.
- Cluster Quality: If buying by the bunch, check for freshness. The stem holding the cluster should be intact and not overly dried out.
The Proper Pinch and Peel Technique
This method is the cleanest and most widely recommended way to eat lanzones, minimizing contact with the sticky sap.
- Prepare a Bowl of Water: Before you begin, have a bowl of water ready. This will help dissolve any sap that might get on your fingers, though a good technique should prevent this.
- Locate the Blossom End: The lanzones fruit has a small, circular indentation at the bottom, opposite the stem. This is the blossom end, the best point to start peeling.
- Gently Pinch: Firmly but carefully pinch the blossom end of the fruit between your thumb and forefinger. Apply just enough pressure until you feel the skin give way and burst slightly.
- Peel from the Opening: Once the skin is broken, gently peel back the skin in segments, as if you're unzipping a small jacket. The skin should pull away cleanly from the flesh, revealing the juicy segments inside.
- Remove the Seeds: Separate the translucent flesh segments. Be mindful of the large, inedible, and very bitter seeds located within some of the segments. Carefully remove and discard the seeds before eating.
- Enjoy: Eat the sweet, juicy flesh one segment at a time. The segments should separate easily and be free of the bitter seeds.
Alternative Peeling Method: The Slicing Trick
If you have a particularly stubborn lanzones with a thick or tough skin, a knife can be used to start the peel.
- Use a Small Knife: Take a small, sharp paring knife and make a shallow cut around the circumference of the fruit, cutting just through the skin.
- Separate the Halves: Twist the fruit gently to separate the two halves, as you would with an orange. The halves should pop apart, leaving the flesh exposed.
- Peel and Eat: Pull the skin away from the flesh and enjoy, being cautious of any bitter seeds.
Comparison of Lanzones Varieties
While often used interchangeably, lanzones, langsat, and duku are slightly different varieties of the same fruit family, and their peeling experience can vary. For more information, you can read the scientific classifications and cultivation details here.
| Feature | Lanzones (Philippines) | Langsat (Southeast Asia) | Duku (Malaysia/Indonesia) |
|---|---|---|---|
| Skin | Thin and easy to peel | Thin, often with more sticky latex | Thicker skin, less latex |
| Taste | Sweet with a slight tartness | Sweet-sour flavor profile | Very sweet, less acidic |
| Flesh | Soft and juicy, often milky | Tender and juicy | Plump and firm |
| Seeds | Bitter, typically 1-3 seeds | Bitter, often more seeds than duku | Inedible but often smaller seeds |
Proper Storage and Handling
Lanzones are highly perishable and should be eaten soon after purchase for the best flavor.
- Refrigeration: Store lanzones in the refrigerator to extend their freshness for up to one week. Place them in a ventilated bag or container to prevent moisture buildup.
- Avoid Bruising: Handle the fruits gently, as they can bruise easily. A bruised fruit may ferment and spoil quickly.
- Cleaning Sticky Sap: If you get sticky sap on your hands, don't use water. Instead, rub your hands with coconut oil or any other cooking oil to dissolve the latex before washing with soap and water.
Creative Ways to Use Lanzones
Beyond eating them fresh, lanzones can be incorporated into various culinary delights:
- Fruit Salads: Add peeled and deseeded lanzones segments to a tropical fruit salad for a unique sweet and tart flavor.
- Desserts: Create delicious jams, jellies, or preserves. The fruit can also be used in sorbets, ice cream, and pies.
- Beverages: Blend lanzones with coconut milk and honey for a refreshing smoothie or mix the juice with other tropical flavors for a mocktail.
- Salsas: For a surprising tropical twist, use lanzones in a fruit salsa alongside onion, cucumber, chili, and lime.
Conclusion
Mastering how to properly eat lanzones ensures that every encounter with this delightful tropical fruit is a delicious and mess-free experience. By using the recommended pinch and peel technique, you can easily separate the juicy segments from the sticky rind and inedible bitter seeds. Choosing ripe fruit, handling it with care, and knowing how to clean up any errant sap are all part of the process. Whether enjoyed fresh, in a salad, or as part of a dessert, these simple steps will help you fully appreciate the unique flavor of the lanzones fruit.
