|Yantok fruit is the|
size of a small plum
|Do you ever crave |
Some claim that pickled yantok addresses the 'too sour' problem. This seems rather odd to me, since pickling requires adding a lot of vinegar and salt, which I'm thinking would increase the tartness...but maybe not. The result (it is claimed) is a tasty appetizer (see recipe). One person online also suggested dipping the fruit in equal amounts of salt and sugar. Others claim that smaller yantok fruit is sweeter in taste. Hmm....good to know if I visit the Philippines.
|Yantok ripening on the vine.|
|Dried yantok/rattan canes|
gardens, sold in local markets, and considered a Filipino delicacy. But unless you have been to the Philippines, it is not likely you have tried this fruit. However, this type of palm fruit in general is grown all over Southeast Asia, with native varieties in Africa, Asia and Australia.
Nutritionally, yantok fruit contains vitamin C, calcium, and iron. Other claims are its use as a treatment for diarrhea and cure against coughing.
1-2 cups yantok fruit
1 cup vinegar
1/4 cup salt
Peel yantok fruit carefully. That hard snake-like skin can make your fingers bleed! Wash fruit in cold running water. Set aside.
In bowl, dissolve salt in vinegar. Then pour into jar. Add fruit to jar and seal tightly. Let stand 1 to 2 days. Serve as appetizer.
|"Pucker up for yantok!"|
http://jennibailey.com/philippine-lifestyle/yantok/; http://www.marketmanila.com/archives/littuko-rattan-fruit; http://casaveneracion.com/rattan-fruit/; https://www.google.com/#q=Calamus+manillensis+is+native+to