Cookbook:Kaong
| Kaong | |
|---|---|
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Kaong, also called kolang kaling or sugar palm fruit, is the fruit of the kaong or sugar palm tree.[1][2]
Characteristics
[edit | edit source]The fruit grows in tough pods that become yellowish-black when ripe.[1] The edible portion consists of the translucent white pulp segments,[1] which have a soft and chewy texture and mild flavor.[1][2] The segments are often sold in syrup, sometimes dyed bright colors.[1][2]
Seasonality
[edit | edit source]Where it grows in Southeast Asia, kaong is available year-round.[1]
Selection and storage
[edit | edit source]Consume fresh kaong rapidly for best quality.[1] Preserved versions may also be sold.[1]
Preparation
[edit | edit source]The fruits are generally cooked, either in the pod or outside of it.[1][2] The inner segments can be eaten as-is when removed from the shell, but they are often prepared in a sugar solution for flavor and preservation.[1][2]
Use
[edit | edit source]Sweetened kaong is used as a component of other preparations, such as halo-halo and a Philippine fruit salad.[1][3] The fruit can also be made into jams and other fruit preserves.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j k l "Kolang Kaling". specialtyproduce.com. Retrieved 2024-01-20.
- ↑ a b c d e Missions, Center for International Trade Expositions and. "The Prized Kaong - IFEXConnect". www.ifexconnect.com. Retrieved 2024-12-17.
- ↑ https://agriculture.com.ph/2021/08/08/kaong-a-tree-of-hope/.
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