Mak mao

Antidesma puncticulatum

fruit

Clusters of small berries turning from white to red then black, very tangy, eaten fresh with salt or pressed into juice and wine.

Origin

Northeastern Thailand (Sakon Nakhon) and Laos

Season (United States)

August to October

Preparation

The fully black berries are eaten raw, with a little salt, or pressed into juice; the small seeds are chewed or spat out.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

On the same cluster, the berries ripen at different times: white, red and black side by side.