top of page
Hog Plum

Hog Plum



    Its bark is thick, corky, and deeply fissured. When slashed, it is pale pink, darkening rapidly. ovoid, yellow, acid, wrinkled when dry. The fruits have a sharp, somewhat acidic taste and are edible. Their flesh surrounds a single spiny kernel. In Thailand, this fruit is called makok and is used in som tam as a secondary ingredient. The young leaves, which taste slightly bitter and sour, are sometimes served raw together with certain types of nam phrik (Thai chili pastes). It is also served with chili powder in Bangladesh, where the fruit is known as ama. In India, it is known as "Amado" in Konkani and "omora" in Assamese. In Nepal, this fruit is called lapsi.

  • USES

    The fruit, of which the seed can easily be seen in this image, can also be used for making green papaya salad in Thailand and Laos.

    Ripe fruits The fruit pulp is either eaten fresh or made into juices, concentrates, jellies, and sherbets.


    Hog Plum is available year-round.

bottom of page