Takhro (Ceylon oak)

Schleichera oleosa

fruit

Ripe fruit eaten fresh; pulp in pickles, chutney and kusum letha, a fruit jelly mixed with rice, turmeric and chili.

Origin

India (Odisha) and Southeast Asia

Season (United States)

all year round

Preparation

Ripe, it is eaten raw, cut around its core; green or ripe, its pulp is cooked into pickles and chutneys.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its seed oil, Macassar oil, once scented hair.