Englaka (Engalak); It is a unique unusual tropical fruit. This fruit, which we are not familiar with, is unique to Southeast Asia. The recognition of this fruit, which is frequently encountered in the local markets in Taiwan, the Philippines, China, Indonesia and Malaysia, is quite small.
Fruits have a smooth, bright pink shell. It has a large green lid and a little bit of avocado. Fruits are quite small in size.
Usually harvesting time lasts from the end of autumn to winter.
Latin name: Litsea Garciae
The fruit of Englaka is not typically consumed raw. Instead, the pink color is kept in hot water until it turns white and then consumed.
The white part can be eaten, especially when consuming this part is especially recommended to add additional salt.
The flavor of the Engkala fruit is often compared with Avocado, a distant relative, and even “borneo avocado” is another name of the fruit
However, this fruit is not a good substitution in a Guacamole Sauce recipe where avocado is used.
The taste is like eating a large spoonful of sour cream or buttermilk. It is quite soft and milk. It is very satisfying and a little rich for some tastes.
However, for those with vegans and lactose intolerance, Engkala can have a very valuable milk substitution and offer a healthy alternative.
https://egepazarindan.com/guava-memesi-nede-yetisir-nasil-yenir/ Englaka fruit is a source of vitamin C to strengthen the immune system while reducing potassium and inflammation to balance the fluid levels in the body.
Fruits also provide other foods such as iron and manganese, phosphorus, zinc, magnesium and copper to improve fiber, strong bones and teeth to create the digestive system, to improve oxygen through blood circulation.
Beyond the English, vitamins and minerals, it also contains antioxidants that protect cells against free radical damage to protect overall body health.
How to consume? The fruits are consumed when soft and there are three main methods of softening fruits:
The first and most common preparation is to dip the fruits in hot water for a few minutes. After softening, sprinkle salt into the fruits and eaten.
It is important to note that the shell and seed of the fruit are not consumed.
The second method of preparing the Engalak is to hit the fruit with a spoon or roll between the hands to soften the meat by hand. Fruits can also be thrown into the salt and wait for twenty minutes in the mixture.
Softened Engalak is consumed traditionally with rice for lunch in Southeast Asia and is occasionally mixed with soy sauce to increase the flavor.
Fruits can also be browsed when they are not mature and can be stored for long -term use.
Engalak fruits should be consumed immediately when mature for the best quality and flavor. It can be stored for a few days in a cool and dry place.
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