Marang Fruit

Marang is a tropical fruit with a Latin name, Artocarpus Odoratissimus meaning sweet odour and taste. It is a relative of the jackfruit and the breadfruit. The marang tree grows up to 25 meters and is fruit bearing within 4 to 5 years of cultivation.

Its shape is round to oblong with a thick rind covered with supple and broad spines when young which become stiff and frail as the fruit matures.

Growing up to 15 to 20 cm long and 13 cm broad, marang can weigh up to one kilogram or more on the average.

When the fruit is ripe and opened, it should be consumed as soon as possible because it oxidizes quite fast and loses its flavour.

It is also packed with protein and fat. This is the fruit for athletes and very much compatible to the banana.

A diet rich in fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some types of cancer, lower the risk of eye and digestive problems, and have a positive effect upon blood sugar which can help keep appetite in check.

The marang is rich in protein, fat, carbohydrates, ash, calcium, phosphorous, iron, crude fiber, retinol, beta-carotene, niacin, thiamine, riboflavin, Vitamin A and C.

When the fruit is ripe and opened, it should be consumed as soon as possible because it oxidizes quite fast and loses its flavour. The seeds could be boiled or roasted and are quite edible too.

Fruits are loaded with fiber, water and have significant chewing resistance. Fiber, especially soluble fiber, has many benefits.

This includes reduced cholesterol levels, slowed absorption of carbohydrates and increased satiety.

Plus there are many studies showing that soluble fiber can contribute to weight loss.

The nutrients in fruit are vital for health and maintenance of your body.

The potassium in fruit can reduce your risk of heart disease and stroke.

Potassium may also reduce the risk of developing kidney stones and help to decrease bone loss as you age.