Wednesday, July 4, 2012

LANGKA


LANGKA - -also known as 'nangka', 'kanun' and 'mit' is commonly called 'jackfruit' in English. It originated in southwestern India 6,000 years ago in the rainforests of present-day Kerala, coastal Karnataka and Maharashtra. Langka played a significant role in Indian agriculture for many centuries. It is called 'panasan' in Sanskrit. In the 1800's it was named after William Jack, a Scottish botanist who worked in India, thus, the name 'jackfruit'...

My husband and children love to eat ripe langka fresh--they can finish up a giant fruit if you give them the chance! Well, that's maximizing on it's Vitamin C, dietary fiber, vitamin and mineral content.

Langka is also super rich in energy (like durian, another exotic Philippine fruit) because it has a good supply of protein and carbohydrates, at the same time, contains no cholesterol or saturated fat. So this is a great health food for those who are trying to loose weight.

Langka is rich in potassium which is helpful in lowering blood pressure. It has high anti-oxidant, anti-cancer, anti-ulcer properties. And to top all of that - -it has anti-aging properties too! - - it slows down degeneration of skin cells and makes the skin look young and supple.

In my cooking, I often feature ripe langka in desserts and snacks because it is so delicious and fragrant. And the green (unripe) langka can also be made into various gourmet vegetarian main dishes and salads.



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