It cost 100 pesos per kilogram.
Where did it came from?
The seller said it came from Davao. Okay. I get it. It traveled all the way from Davao to Indang. It explains why it cost so much. Adding the fact that it is a well-known health fruit. I cannot imagine how much it will cost me if I travel to Davao just to buy mangosteen.
I bought half kilo for the price of 50 pesos. About six pieces mangosteen fruits. I think the price is not as expensive as I thought, considering the price of locally produce dragon fruit is about as much.
The seller reminds me that I am really paying for the peels and not for the flesh. I feel that she is true to her words. She is keeping several peels on her side. I also read many articles about this mangosteen. The fruit is valued for its peels. Drinking tea extracted from peels is a good habit.
The large stalks are obviously included in price computation. I hope they are healthy too.
The dark read skin looks tough but it is soft and can be readily broken with bare hands. Inside are several seeds which have close resemblance to santol. Small seeds have no real seeds while the large have, see image below. The white cottony pulp gives a sudden burst of extreme sourness and a mild sweet taste in the end.
I am going to try my self-prepared mangosteen tea next time.
Jackfruit seed is edible but often discarded after the removal of sweet succulent flesh, the lamukot in Tagalog term.
If someone in the group loves cooking, he is going to collect the seeds, boil it and serve for merienda. It taste good. However, the hard to removed slippery covering is a major limiting factor. Anyone should experience the trouble of removing the peels.
To add more value, I experimented making a fried jackfruit seeds. I removed the peels manually. Cut to reasonable sizes then fried in hot oil. The resulting product was an excellent snack with a combined characteristics of potato and cassava.
I tried another, the microwave oven cooked jackfruit seeds. Removed the seed coverings. Placed it in microwave oven for three minutes at highest setting. Then another two minutes at the same wave.
The seeds I got were stored for several nights. Most of the seeds have dry testa as a result. It made the removal easier. A machine specifically design for peeling jackfruit seed would make my work easier. It might revolutionize jackfruit seed processing.
The surface became tough, the inner was dry but softer. After second heating, it became tougher and less enjoyable to eat. This was nothing as compared to boiled and fried seeds.
It crossed my mind suddenly. If jackfruit seed can be eaten boiled, then maybe, it could also be eaten broiled and fried.
I only tried the fried version due to limited seed availability.
Here are the steps…
1) Gather jackfruit seeds.
2) Wear rubber gloves. Hold the seed. Prick and pry off the slimy transparent covering. Then scrape off the thin brown layer under running water.
Rubber gloves are necessary to hold the very slippery seed and avoid accidental skin cut. Seed skin is easy to remove when the embryo began to grow. Most seeds are capable of growing while still inside the fruit.
3) Jackfruit seed is a dicot. Separate the smaller and bigger part. Cut the larger to smaller pieces to facilitate faster cooking time. Leave the smaller part as is.
4) Fry in oil over low flame for ten minutes or until slightly golden brown.
5) Optional. Sprinkle flavor of choice.
Trust me! It is an excellent snack. Looks like a shorter version of potato fries. The outside and inner texture is similar to cassava fries.
The first experiment with tamarind seeds. Boiled it long enough but did not make it softer. Dumped.
The second experiment. As suggested by Simon, I roasted some sampalok seeds for 15 minutes. Removed the skin and munched in with all my might. I enjoyed the crunchy hard property.
The third experiment. How about tamarind coffee?
I saved about 26 sampalok seeds. I got them from haleya sampalok. It’s similar to ube haleya but he main ingredients are sampalok pulp and glutenous rice. It looks like a more fluid version of kalamay buna.
I roasted the seeds over low flame until crunchy enough to pierce with pliers. I milled it, coarse grind, and roasted again for few minutes. I did it to get a more or less even roast. I never removed seed coats for convenience.
Added one cup water boiled for five minutes. Filtered off roasted sampalok and transfered to a mug.
If the process was done by someone else, I would immediately conclude that it was a rice coffee. The two have similar odor characteristic. I cannot clearly described but definitely not the smell of burning coal.
Pouring to mug produced bubbles that lasted for more than 30 seconds. Significantly longer than regular brewed/instant coffee and tea.
I thought it was black but bringing it in bright light showed the true color. It is dark red when in cup but red orange when small amount is held in spoon. The shade might be due to dark red seed coat.
It taste bitter and astringent (mapakla). Felt like a thin film of latex was painted throughout my mouth and around the tongue. The same sensation I felt when I first drink a Lipton tea. It tasted well with sugar.
I bought a pack of sampalok candy for my toddler. He was the one who chose it, not me. I thought the candy had no seeds cause it passed by the hands of food processors. My wife grabbed the package. She was pressing every candy before gaving it to my son. She said most of the candies still had seeds.
After a while, my son got full. I got the package and eat all the contents. Most of the sampalok candies really still had seeds. I was spitting away every seed that came in touch. It was almost too late when I remembered my unfinished experiment about the sampalok seeds.
Good thing, I managed to set aside three seeds. Only three but it would be enough to continue my experiment.
In my last experiment, “Are Tamarind Seeds Edible?” I boiled the seeds for one hour. No changes happen so I threw it all.
Simon commented that sampalok seeds are really edible. He states a way to cook it properly. “Hey, if you dry roast the tamarind seed in a pan over a medium heat, keeping them moving to stop them burning, for around 10 minutes they will be truly edible. The outer coating will split on the seed, then crack away easily when you come to peel the seed. They taste slightly like coffee and peanuts, they are hard to the tooth, but edible nonetheless. You can boil them after you have dry roasted them to make them softer, but the crunch is satisfying.“
I roasted the seeds on a frying pan for 15 minutes. I was not satisfied with “ten” so I made it 15. I let the seeds cool. I tested if I can remove the seed coat. Yes! The seed coat cracked easily using finger nail.
How about the seed cotyledon? As said by Simon, the taste is slightly similar roasted coffee beans. It is hard but crunchy. I felt firecrackers exploding loudly inside my mouth.
Warning! Eating the roasted sampalok seeds is enjoyable but not recommended for individual with weak teeth.
I was eating chico. I accidentally bit the seed. It broke and I hurriedly spitted it out. I was afraid that it might contain poisonous substance. Some fruits have edible flesh but have toxic seeds. The perfect example of this is guyabano.Its a delicious fruit with a sweet to sour taste. Its pulp, leaves, bark and roots are known to cure cancer but the seed should not be eaten. Soursop seed is toxic – the reason why we failed to export several guyabano products abroad.
After a day, I got another chico fruit. I intentionally cracked a seed between my teeth. The white kernel under the thin black coating came out. I bit a small kernel portion and chew it without ingesting. I only wanted to know how it taste. It could be eaten if the taste would be good.
The chico seed tasted slightly bitter. After a while, my tongue felt a slight pain and itchiness. It seemed several small ants were biting my tongue.
According to hort.purdue.edu, half of the seed kernel contains 1% saponin and 0.08 saponitin – a bitter substance. This explained why my tongue felt the bitterness and slight pain.
When eating chico, care should be taken not to ingest the seeds accidentally. It has a sharp hook on one side. It might cling to throat. Anyone need hospitalization if this happens. In addition, eating six seed kernels or more might cause abdominal pain and vomiting.
These statements are contradicting. Person experiencing kidney and bladder stone may take seed extract as treatment. It is also effective as diuretic, sedative and suporific. Would you like to take a medicine that will cause abdominal pain and vomiting?