Chinese olive

Canarium album, C. pimela

fruit

Astringent green fruits candied with sugar, licorice or salt, nibbled like candy: the bitterness turns sweet in the mouth.

Origin

Southern China and Vietnam

Season (United States)

all year round

Preparation

Candied, they are nibbled as they are, spitting out the pointed stone; fresh, they are also eaten raw, chewed slowly.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is not an olive: it belongs to the frankincense and myrrh family.