Langsat

Langsat, also known as duku or langsat fruit, is a tropical fruit native to Southeast Asia, particularly found in countries such as Malaysia, Indonesia, Thailand, and the Philippines. The fruit belongs to the sapodilla family (Sapindaceae) and is scientifically classified as *Lansium domesticum*. It is a small, round fruit with a rough, spiky exterior that ranges in color from green to yellow when ripe. The flesh inside is translucent, juicy, and sweet, often described as having a combination of flavors reminiscent of lychee, pineapple, and citrus.

Langsat is commonly consumed fresh, either eaten whole or used in fruit salads. Its sweet and aromatic taste makes it a popular snack in tropical regions. The fruit is also used in various traditional desserts, beverages, and even savory dishes in some cultures. In Malaysia and Indonesia, langsat is often paired with other tropical fruits like durian or rambutan. The seeds are typically discarded, though they can be roasted and ground into a powder used in traditional remedies.

The tree that produces langsat fruit, *Lansium domesticum*, grows up to 15 meters tall and thrives in warm, humid climates. It requires well-drained soil and is often cultivated in home gardens or small orchards. The fruit ripens year-round in tropical regions, with peak harvest seasons varying by location. Beyond its culinary uses, langsat has been studied for potential medicinal properties, including antioxidant and anti-inflammatory effects, though further research is needed to confirm these benefits.

Langsat is not widely available outside of Southeast Asia but can be found in specialty grocery stores or online markets catering to tropical fruits. Its unique flavor and versatility make it a prized ingredient in regional cuisine, contributing to the rich culinary diversity of the Southeast Asian diet.