Tasting Fresh Fruits in Laos (Part 2)

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Eating delicious fresh fruits is one of exciting experiences when travelling in Laos. The following is the next fresh fruits that you shouldn’t miss.

>>Tasting Fresh Fruits in Laos (Part 1)

Mango

Mango

Mangoes have been first cultivated in South Asia for thousands of years and reached Southeast and East Asia between the fifth and fourth centries BC. Now is in most of frost-free tropical climates; more than a third of the world’s mangoes are cultivated in India alone, with the second being China. Other cultivators include North, South and Central America, the Caribbean, Africa, Australia, China, Pakistan, Bangladesh and Southeast Asia.

Mangosteen

Mangosteen

Is is believed to have originated in the Sunda Island and the Moluccas of Indonesia. The fruit is sweet and tangy, juicy, and fibrous with an inedible, deep reddish purple-coloured rind when ripe.
It has a history of use in folk medicine, mostly in Southeast Asia. In is reputed to have possible anti-inflammatory properties, and may have been used to treat skin infections or wounds, dysentery or urinary infections.

Longan

Longan

The longan is a fruit very similar to the lychee. The shell is soft and can be squeezed until it cracks. The rest can be peeled off like a mandarine. As the Longan is small, you can eat it without biting. There is a big black seed, that should not be eaten. When the seed shows, the longan looks a lot like an eye-ball. In fact, “Longan” means “Dragon’s eyes” in Chinese.

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