Galo

Anacolosa frutescens

nuts & seeds · fruit

Galo nut: pulp and kernel eaten fresh, most often boiled; the kernel is also roasted.

Origin

Philippines and Southeast Asia

Season (United States)

all year round

Preparation

The fruits are boiled for about twenty minutes, then the pulp is eaten and the stone cracked for its kernel, which is also eaten roasted.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

The tree grows mainly in gardens and forests, without organized orchards.