Saturday, July 2, 2016

The uses of Canarium species

The fruit pulp, which makes up about 64.5% of the fruit by weight, contains 73% moisture. On a dry weight basis (per 100g), it contains: 8% protein, 33.6% fats, 3.4% crude fiber, 9.2% ash, 45.8% carbohydrates and 2.2 kJ.

Seeds are highly regarded in Melanesia as a food, a delicacy and in pastries as substitute for almonds.  Mature fruits, dried over fires, are an important stored food in the Solomon Island.

The nuts have a unique taste and are considered by some to be comparable to macadamia nut. They are consumed fresh after removal of the testa or smoked or roasted and eaten as a snack or added to cooked dishes. It is crispy and has a delicious flavor. It is also eaten roasted, fried or sugar-coated.

It is frequently used as an ingredient in cakes, puddings and ice cream, and when cooked in syrup, makes a good preserve.

The roasted kernel is sometimes used in chocolate-making. It is also rich in oil, which is suitable for culinary purpose. It is used as a substitute for coconut oil for cooking and illumination.
The uses of Canarium species

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