Our future fruiters
Common Names: Marang, Tarap, Green Terap, Johey Oak
Origin: Malaysia, Borneo, Brunei
Marang, or Tarap, is one of the most delicious tropical fruits and beautiful exotic tree. It has lobed leaves, as large as 2-4 feet long and 1 foot wide, similar to the breadfruit, but a little less lobed. He is from Southeast Asia. In a wild, is largely in Brunei Darussalam and parts of Sabah and Sarawak.
As indicated by the scientific name, the fruit has a strong fragrance. It is delicious, sweet and can be enjoyed from the first bite. The fruit is considered superior in flavor of Jackfruit or Chempedak. The appearance of the fruit can be considered as an intermediate form between the jackfruit fruit and the breadfruit, the color of the fruit changes from a light green to a deep shade. The skin is covered with soft spines and has an appearance similar to that of Durian or Jacquier. The thick crust is covered with soft, broad spines, which become hard and brittle as the fruit matures. The fruit does not fall to the ground when it is ripe, it can be harvested when it is still hard and mature until it is tender, and the ripe fruit is opened by cutting the peel, twisting and gently pulling on the halves to complete the operation. the fruit is somewhat similar to the jackfruit fruit, but the color is whitish, the kernel is relatively large, but there are fewer "rags" and less inedible parts.The arils are white and the size of a Grapes, each containing 1/2 "seed.Once opened, the fruit should be eaten quickly (in a few hours) because it quickly loses its flavor and the fruits oxidize.
The pulp of the fruit is eaten fresh, has a delicious fragrant aroma. It is sweet, nutritious and has been used in many food preparations. Young immature fruits are sometimes eaten as vegetables. The seeds are also precious. Roasted, the seed has a firm texture, nutty, not too much oil and has a taste reminiscent of that of chestnut. These characteristics have enormous potential for transforming fruit and Tarap seeds into food products. This versatile tree has served the needs of rural communities well by providing food, nutrition and many other uses to people. It is grown in Indonesia, Malaysia, the Philippines and southern Thailand. The fruit is grown for local consumption, but the short shelf life of the fruit limits its wider use. The fruit matures fairly quickly, and once it is ripe, it deteriorates in less than a few days, so export is a problem. There are no commercial plantations growing this fruit and so availability depends on prospectors venturing into the thickets of the jungle to recover them. When the season begins, the trucks can be found by the roads that peddle Tarap.
Mature or not?
Refining takes only a few days and most tarap can not be kept for more than a week. The fruits can be picked and stored in the refrigerator, but the shelf life is not too good and better appreciated at the same time.
To determine if the fruit is ripe, first use the smell test, and keep in mind that it smells good, but not as bad as the famous "stinky" Durian. When ripe, the smell will be sharp and pungent, even when the fruit is not open, the stronger the smell, the riper the fruit is. The best is when you can detect a weak puff and not too powerful before opening it.
The other indicator is how you smell the fruit. Grab both arms around one and rub gently and squeeze the fruit. As it matures, the hard fruit will feel a little doughy. If the liquid dribbles abundantly from the fruit, it may mean that the contents inside are already damaged and should not be considered. More ripe fruit would give your mouth a strong taste of fermented alcohol.
To open the fruit, simply press your thumb on the soft skin and tear off the pieces. You will be greeted by a beautifully arranged array of white 'fruits' that resemble pale miniature chempedaks. They will be wrapped in yellow tendrils extending from the pod and glued to the main stem of the fruit found in the center. To eat, just twist the fruit and put it in your mouth, the center of the fruit consists of a single brown oval-shaped seed. A single Tarap can hold up to 150 to 200 small "fruits" inside.
The taste varies depending on the fruit. Fruits that are not fully ripe will have a bitter and bitter taste, while ripe fruits will taste like rosemary and custard.
In tropical climates, this evergreen tree reaches 60 feet tall, in subtropical regions it does not grow as high and can stay under 20 feet. Marang can be grown in a container in a greenhouse, where it will be very humid. This tree is sensitive to frost and requires less than 45F protection. It needs regular watering and fertile, well-drained soil. The high humidity of the air is always a plus. Seedlings grow quickly, the first fruit can be expected within 3-4 years. Given its scarcity and problematic export, the only way to enjoy this tropical delicacy is to cultivate one of yours!