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Marian Plum

Marian Plum


    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.

    Nutritional Value
    Marian Plum (Maprang) is an excellent source of vitamin C, fiber, and beta-carotene. The fruit also contains some calcium, iron, and phosphorous.

  • USES

    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.

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