Lanzones (langsat) fruit Nutrition facts

The Lanzone fruit is a delectable round to oval berry that originates from tropical fruit-bearing trees within the Mahogany family. Its pleasantly sweet and tangy taste is cherished by numerous fruit enthusiasts throughout Southeast Asian nations.

p>Scientific name: Lansium domesticum Correa.

This fruit is primarily cultivated in Malaysia, Indonesia, the Philippines, Thailand, and Brunei. It goes by various common names such as Duku, langsat, lansa, langseh, langsep, lansone, or kokosan, among others.

Langsat fruits. Note for peeled, segmented white-aril inside.

The Lanzone tree thrives in tropical and humid climates, displaying robust growth. This tall, upright plant typically starts bearing fruit approximately four years after being planted and can continue producing fruit for well over a century. Among the preferred varieties cultivated by farmers are Duku, Longkong, Paete, and Jolo.

From April to June, the tree adorns itself with small, yellow blossoms that eventually develop into greenish berries clustered together. These fruits are ripe for harvesting between August and November, signaled by their shift in skin color to a brownish-yellow hue.

Each lanzones berry measures roughly 3.5 to 4 cm in diameter and features a thick, hairy outer skin. In its unripe state, the fruit's leathery skin releases a clear, milk-like resin.

Inside the fruit, the segmented fleshy aril has a nearly gel-like, semi-translucent texture. Its flavor is sweet and subtly acidic, akin to longan or lychee, making it a juicy and refreshing treat. The seeds, which are soft and bitter, should be removed and discarded before consumption.

Health benefits of Lanzones

The fresh lanzones fruit contains 57 calories per 100 g of the edible portion. It has no saturated fats or cholesterol but is composed of good amounts of dietary fiber, vitamins, and antioxidants.
Fresh arils of the lanzones contain fewer polyphenol antioxidants. However, their skin and seeds contain abundant polyphenols. Quantitative analysis suggest that lanzone peel has the highest total flavonoids (213.45 mg quercetin/g dried material) among tropical fruits.
The fruit is very juicy and refreshing. Its simple sugars, fructose and sucrose, boost energy and help revitalize by providing electrolytes, minerals, and vitamins.
Its fresh arils hold small amounts of vitamin-C (2 mg/100 g).
It contains a good amount of dietary fiber, approximately 0.8 g per 100 g. A diet rich in fiber helps control cholesterol levels and body weight.

Fresh fruits are a very good source of B-complex vitamins such as thiamin, riboflavin, niacin, and folates. These vitamins are essential as they function as co-factors that help the body metabolize carbohydrates, proteins, and fats.
Furthermore, it also contains small amounts of minerals like calcium (19 mg), phosphorus (31 mg), and iron (0.9 mg). As a juicy tropical fruit, it has significant potassium levels, an essential component of cell and body fluids that helps control heart rate and blood pressure, offering protection against hypertension and stroke.

See the table below for in depth analysis of nutrients:

Langsat fruit (Lansium domesticum), Fresh, Nutritive value per 100 g, (Source: Langasat production guide).

Principle	Nutrient Value
Energy	57 kcal
Carbohydrates	14.2 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	0.8 g
Vitamins
Vitamin C	2 mg
Niacin	0.9 mg
Riboflavin	0.04 mg
Thiamine	0.008 mg
Electrolytes
Sodium	1 mg
Potassium	275 mg
Minerals
Calcium	19 mg
Iron	0.9 mg
Phosphorus	31 mg

Selection and storage

The fresh langsat season kicks off in August in both Malaysia and the Philippines. In the Philippines, the Camiguin Lanzones Festival is an annual celebration that takes place in the third week of October, marking the abundant harvest of this delectable fruit.

You can easily find these newly arrived fruits in supermarkets or fruit retail shops. Opt for clusters of round to oval berries instead of loose ones to ensure their freshness and prolong their shelf life. Ripe berries should yield to gentle thumb pressure.

Steer clear of unripe, green-tinged berries, as they tend to be extremely sour and unappetizing. Also, avoid those that are overly ripe, soft, spotted, have surface cuts, or are damaged in any way.

Lanzones have a short shelf life, so it's best to consume them soon after purchase. At room temperature, they can last for 3-4 days, and when stored in a home refrigerator, they can keep for up to one week. To maintain their freshness, place them in a cool spot in a fruit bowl and occasionally moisten them to prevent drying out. Enjoy them for their delightful and refreshing taste while they are at their freshest.

Preparation and serving methods

Begin by washing the lanzones under cold running water to eliminate any surface impurities such as dirt, sand, and ants. Submerge them in water for 10-15 minutes, then gently pat them dry with a clean towel. Next, make a shallow incision near the stem end using your thumb and carefully peel away the skin.

Ripe lanzones are best enjoyed fresh, eaten by hand. Simply use your fingers to peel off the outer skin from the stem end, revealing the juicy, translucent arils inside. Place the entire aril in your mouth, without biting, and gently squeeze out the seeds, much like you would with lychee. Savor the sweet and tangy arils, and spit out the seeds as needed.

Here are some serving tips:

Lanzones are a popular summer dessert fruit in the Philippines and Malaysia. They are best enjoyed fresh, without any additional seasonings or additives.
You can incorporate the sections of lanzones into fruit salads, pairing them with other tropical fruits like lychee, rambutan, and snake fruit for a delightful combination.
Lansat can also be juiced to create a refreshing summer beverage.
Similar to lychees, lanzones can be used in various culinary preparations such as jellies, jams, sorbets, sauces, candied treats, and syrups.

Safety profile

Consuming raw lanzones is less desirable due to their tannin content, which can result in a harshly astringent sensation on the tongue, palate, and throat. While not life-threatening, chewing langsat seeds may lead to an unpleasant bitter aftertaste.

Pregnant individuals can savor the fruit, but should refrain from chewing the seeds. Additionally, individuals with diabetes should exercise moderation when consuming them due to their elevated sugar content. For more information, please refer to our medical disclaimer.