About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven
- Flavour and aroma
- From tart-green mango and citrusy calamansi to sweet ripe mango and musky jackfruit.
- How it is used
- Green mango and papaya shredded into sour salads; ripe mango for desserts; calamansi as a souring citrus; young jackfruit cooked as a vegetable (gudeg).
- How to select
- Green mango firm and sour; ripe mango yields slightly and smells fragrant; young jackfruit pale and firm.
- Storage
- Ripen at room temp, then refrigerate; cut fruit chilled and used promptly.
- Substitutions
- Lime for calamansi (less floral); unripe papaya for green mango in salads.
- Allergens
- None common (raw jackfruit sap is sticky — oil hands and knife).
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Filipino: kalamansi; Thai: mamuang (mango); jackfruit: nangka/khanun
- Cultural notes
- Green vs. ripe stages are different ingredients; specify ripeness precisely in recipes.
The Complete Edition
Tropical Fruits (Mango, Jackfruit, Calamansi & More) in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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