Marang
Marang (lat. Artocarpus odoratissimus) is a fruit plant that is a prominent representative of the Mulberry family. Other names for this culture are tarap or madang.
Description
Marang is a medium-sized evergreen fruit tree, related to jackfruit and the notorious breadfruit. The height of some trees can reach twenty-five meters, and their diameter can easily reach forty centimeters.
The width of the oblong leaves of marang ranges from eleven to twenty-eight centimeters, and their length averages from sixteen to fifty centimeters.
The spherical or elongated marang fruits, growing up to twenty centimeters in length, are covered with a very thick peel, the surface of which boasts the presence of thorns that harden as the fruit ripens. The fruits themselves, as they ripen, change their color from green to yellowish-greenish. Ripe fruits hang on the trees and do not fall. The weight of wild fruits rarely exceeds five hundred grams, and cultivated specimens sometimes grow up to two and a half kilograms (however, their average weight is one kilogram). The pulp of this fruit is white in color and has a very strong and very pleasant aroma, which could not help but be reflected in the Latin name of the fruit (odoratissimus — most fragrant).
Where does it grow
Marang came to us from Southeast Asia. And now it is actively cultivated in the south of the Philippines (on the islands of Mindoro, Mindanao and Basilan, as well as in the Sulu archipelago), in Malaysia (in particular, in the states of Sarawak and Sabah) and in Brunei.
Application
Most often, marang is eaten fresh. Cut fruits must be consumed as soon as possible, since they spoil at truly lightning speed (for this they only need a few hours). That is why they are practically not exported. But in local markets it will not be difficult to purchase these fruits throughout the year.
Some people also willingly eat marang seeds — when roasted, they are very similar to chestnuts.
Marang is very rich in beneficial biologically active substances. It is especially rich in B vitamins, which are the best helpers for the full functioning of the nervous system and for normal fat and carbohydrate metabolism. The energy value of marang is also very high, thanks to which these fruits are a serious food source in poor countries.
The high fiber content actively contributes to the normalization of intestinal microflora and relief from constipation — regular consumption of marang has a very beneficial effect on the activity of the entire digestive tract.
Juicy fruits also contain a lot of potassium and iron, and, as you know, iron is vital for the human body for hematopoiesis. And potassium, which takes part in water-electrolyte balance, is required for the full conduction of nerve impulses. These properties make marang very useful for hypertension and heart failure, especially if they are accompanied by constant edema.
Contraindications
Marang is a very strong allergen, which means that people prone to allergies should exercise extreme caution. And in case of obesity or diabetes mellitus, this fruit is completely contraindicated, since it contains a lot of sugars.
Growing and care
Marang is incredibly thermophilic, so it can only be found within fifteen degrees of southern and northern latitudes. If the thermometer drops below seven degrees, this crop often dies. That is why it cannot be found at an altitude of more than eight hundred meters above sea level.
Marang will grow best in regions with high rainfall. The maturity of the fruit is determined quite simply — if the fruit is hard, like an apple, this indicates that it is too early to pick it. If the fruit is already slightly squeezable, you need to give it another day or two so that it “reaches”. But if the dents do not straighten out when pressed, then it’s time to urgently feast on an unusual fruit! True, if the marang causes a feeling of empty space inside, it is better to throw it away, as this indicates that the fruit is already hopelessly spoiled.
Indoor Plants
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