Sunday, June 28, 2015
Seremban : Fruit
bacang, macang, horse mango
Family : Anacardiaceae
Fruit 7-12cm x 9-16cm. Exocarp dark green, yellowish when ripen, exude irritant latex when injured. Mesocarp yellowish, fibrous, sourish, and pungent. Bacang is almost identical to kuini ( Mangifera odorata ) in terms of shape and odour, except It’s extremely fibrous and sourish.
Fruit are consumed fresh or made into juice. Immature bacang sometimes used in rojak mix, or made into prickle. In some places, bacang is used as sour agent ( asam ) in cooking and chutney or sambal making.