The Marang is a tropical fruit with a Latin name, Artocarpus Odoratissimus meaning sweet odor and taste. It is a relative of the jackfruit and the breadfruit. The marang tree grows up to 25 meters and is fruit bearing within 4 to 5 years of cultivation. The fruit is round to oblong and green to yellowish in appearance with soft pines covering as it ripens. Inside is a pearly white succulent sweet juicy flesh.
The marang is rich in protein, fat, carbohydrates, ash, calcium, phosphorous, iron, crude fiber, retinol, beta-carotene, niacin, thiamine, riboflavin, Vitamin A and C. When the fruit is ripe and opened, it should be consumed as soon as possible because it oxidizes quite fast and loses its flavor. The seeds could be boiled or roasted and are quite edible too.
The marang fruit is a great source of energy as it contains lots of carbohydrates that eventually broken into glucose. It is also packed with protein and fat. This is the fruit for athletes and very much compatible to the banana. People with diabetes may avoid consuming the fruit.