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Langsat Fruit Health Benefits

Originally native to the Malaysian peninsula, Malaysians call this fruit langsat. Today, these fruit trees grow across Southeast Asian, from Southern India to the Philippines.

The bark from the tree that grows the lanzone fruit can function as an astringent to treat diarrhoea. Powder from the bark can also help to treat scorpion stings.


Lanzones also contain vitamin A, also known as retinol or carotenoids. Vitamin A is a fat-soluble vitamin that plays a fundamental role in maintaining healthy skin, teeth, soft and skeletal tissue and mucous membranes.


Vitamin A also functions as an eye pigment fundamental in night or low light situations. Additionally, lanzones contain carotene, a powerful antioxidant.


The fruits taste is absolutely unique and makes the langsat one of my favourite fruits overall. The langsat tastes sweet and bitter, like a blend between grapefruits, grapes and bananas.


The trees grow up to 20 meters and don’t bear fruits till they reach the age of approximately 12-15 years.


It contains Riboflavin which can counter migraine and Niacin which reduced “bad” cholesterol (LDL) and increased the “good” cholesterol (HDL) in the blood. It contains the mineral nutrients calcium, iron and phosphorous.


The resin from bark was prescribed for flatulence (a state of excessive gas in the alimentary canal), for swellings and as an antispasmodic (a drug used to relieve or prevent spasms).


Langsat fruit is widely available in western Indonesia (Pontianak) and common as wild and cultivated.


In the Philippines where the fruit is quite famous and is being used in reforestation tree, Langsat fruit was introduced to Hawaii before 1930 and grew at low altitude. It little knows species in tropical America, except in Suriname.


The fruit can be eaten straight away and it feels fresh or as a dessert. Vitamin B1 or thiamine helps to break down sugars in the body.


Supporting body growth and red blood cell production, riboflavin or Vitamin B2 helps the body release energy from carbohydrates.

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