Y is for Yantok: Yummy Fruits A-Z

Yantok fruit is the
size of a small plum

Yantok trees (also known as rattan) are a native species of the palm family and grow in the mountains and tropical forests of the Philippines. The fruit, which has a funky snake-like covering as hard as an egg shell, is said to be plump with juice, but possibly the tartest fruit around. If you are craving something sour in the Philippines, yantok fruit is your 'go to' food, but it is too tart for some and an acquired taste. 

Do you ever crave
something sour?

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.

Yantok fruit comes from a tropical palm more known for the (rattan) furniture and handiwork made from the plant's wood canes than anything else. However, the tree is also harvested for the fruit. In addition to a food source, dyes and varnishes can be made from the fruit, which contains a red resin called Dragon's Blood (a dye also used in violin construction).

Dried yantok/rattan canes

Yantok fruit is grown in home 
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.

Yantok Recipe

"Watch those fingers!"

"Pickled Yantok"

1-2 cups yantok fruit

1 cup vinegar

1/4 cup salt

1 jar

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!"

Sources: http://www.choosephilippines.com/eat/exotic/651/Squirm-your-way-to-your-first-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

http://www.fao.org/docrep/003/y2783e/y2783e15.htm 

Sharon M. Himsl

Writer/Author. Blogging since 2011. 
Published with Evernight Teen: 
~~The Shells of Mersing