Langsat

Cauliflory

Langsat is a cauliflorous tree — the fruit clusters grow directly from the trunk and main branches rather than from the tips of small twigs as in most fruit trees. Long pendant clusters of 15–40 fruits hang from the bark, giving the tree an unusual appearance when in fruit. This growth pattern makes harvesting straightforward — the clusters are cut from the trunk with a long pole. Cauliflory is thought to facilitate pollination by insects that climb rather than fly, and seed dispersal by trunk-climbing animals.

Eating

To eat a langsat, the thin skin is squeezed or pinched to pop the fruit out. The skin releases a sticky white latex that can irritate sensitive skin. The translucent flesh separates into 3–5 segments. The key is to avoid biting the seed, which is intensely bitter — the seeds should be spat out carefully. Langsat is eaten fresh and is rarely cooked. The flavour is refreshing and complex — sweet at full ripeness but always with an underlying sharpness.

Duku versus langsat

Two closely related varieties are grown: langsat proper (smaller, thinner-skinned, with more latex) and duku (larger, rounder, with thicker skin and less latex). Duku is generally considered superior in flavour and is easier to eat. In Malaysia and Indonesia, duku-langsat — a hybrid between the two — is the most commonly sold form. The naming is inconsistent across different countries and markets.

Medicinal and cultural uses

Langsat skin has been used in traditional medicine and in Sumatra is burned as mosquito repellent. The dried skin is fragrant and smoulders slowly. The bark and seeds have been used in traditional remedies for fever and dysentery. In the Philippines, the langsat festival is celebrated in Camiguin province annually at harvest time.