Marian Plums (Maprang) are an attractive, diminutive fruit that are about the size and shape of an egg. They grow to 2 to 5 centimeters in diameter and up to 6 centimeters in length. The outer skin is light green in color, deepening to a neon-like orange-yellow apricot hue when the fruit is mature. When cut open, the fruit releases a mango-like fragrance with a hint of turpentine. The inner flesh is a bright orange. It is jelly-like and soft and slightly fibrous. After the initial crisp bite, it bursts into the soft consistency of the aqueous flesh. Each fruit bears a large, edible but bitter seed that is a bright pink to purple in color. Depending on the variety, the flesh can be sour, sweet, or a mixture of sweet-tart flavors.
Marian Plum (Maprang) is an excellent source of vitamin C, fiber, and beta-carotene. The fruit also contains some calcium, iron, and phosphorous.
Mature Marian plums (Maprang) are eaten fresh out of hand. The skin may be removed, but it is acceptable, and easier, to eat the fruit with the skin. As a result, the fruit is rarely cut. The green, immature fruit that is quite sour may also be eaten raw with a mixture of salt, sugar, and pepper. They are also used in fruit salads known as rojak, and as a souring agent in cooked dishes like curries, where they are seen as a substitute for tamarind and sour lime. Marian plums (Maprang) are used in pickles, compotes, and sambals. Store Maprang mangoes in a loose bag in the refrigerator, where they will be good for up to 2 weeks.
Marian plums (Maprang) have varying availability in select regions of Southeast Asia, with a peak season in the late spring through summer.