Peak season: July to September

This fruit is unlikely to be known to many foreign fruit lovers, but Thais are very fond of its smoky white flesh and look forward to the fruits annual appearance between July and October. The taste is sweet and at the same time slightly sour. One must be careful not to bite into the bitter seed. The main growing zones are the lower north, the east, and the south.
The oval-shaped Langsat is native to Thailand. Peel back the light yellowish-brown skin to expose small, plump segments of translucent flesh. Some contain seeds. Perfectly ripened plump Langsat have a delicate refreshing sweet-and-sour taste and a fragrant aroma. Very young Langsat tend to be very sour.

It is grown in Utaradit Province in Northern Thailand, Nakhon Si Thammarat, Surat Thani, Chumphon, Trang and Songkhla in the south.

Varieties

Long-Kong

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The skin of young fruit is green, and it turns yellow when it is ripe. Its thin skin contains milky and sticky sap. The flesh is Smokey white and the seed is green. Be aware not to bite the seed because it is bitter.
The taste sweet and slightly sour


Lang-Sat
Similar to the colour of Longkong, yellow when it is ripe.
Generally the bunch is crowded, the skin is thicker than the Longkongs, there is small amount of skin sap and it is not sticky.
The Taste is sweet and fragrant

Preparation and eating

1. Press lightly with your fingers to break and open the skin at the stalk point.

2. Separate the fruit into two pieces.

3. Take the flesh out and it is ready for eating.

Nutritional value
High phosphorus and vitamin B

Fruiting season
July - October

Uses
Eating fresh

Storage
The fresh fruit can be stored in the refrigerator for 4-5 days.