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| About the Focus Study |
The Uses of Lanzones
Mostly unknown in the West, the lanzones (Lansium domesticum Corr.) are popular all throughout Southeast Asia. Called “duku” in Indonesia and “lang-sat” in Thailand, they are an exceedingly sweet and slightly sour taste.
But beware, one must be careful not to bite into the bitter seed! Export potential is limited because the fruit perishes easily after ripening and the skin exudes milky latex which is messy to the hands and lips.
The three most common varieties in the Philippines are “Paete”, “Camiguin”, and “Jolo” cultivars. Pictured here is the sweetest of them all, the Camiguin variety which comes from the island province of the same name. Note the swarm of ants partaing of the sugary nectar. That’s how sweet this fruit is! Definitely one of the favorites, ranked alongside the Cebu mangoes and the durian.
The Uses of Lanzones The fruit of Lanzones is eaten fresh. It contains 68% edible portion. The composition per 100g of the edible portion is : water, 84g; carbohydrates with little of protein and fat, 14.2g; fiber, 0.8g; ash, 0.6g; Ca, 19mg; K, 275mg. It contains vitamin B1, B2 and trace of vitamin C. The Lanzones seed and rind is rich in tannin and contain chemical substances that are medically and industrially useful. Lanzones flesh and juice are used by rural folk to treat sore eyes. The fruit peel serves as a mosquito repellant while the bark is also used for malaria and dysentery patients.
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Favorite Links:
Web page of Camiguin
Web page of CamiguinNHS
http://smart.com.ph/smartschools/camiguinnhs/
Web page of Smartschools
http://smart.com.ph/SmartSchools/
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| About the Community | ||
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| Camiguin in Numbers | ||
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