Marian Plum
The Marian Plum, or "Mayongchid" in Thai, is a seasonal delicacy often mistaken for a mini mango due to its orange-yellow skin and similar shape. However, it belongs to the plum mango family and is prized for its unique flavor profile. While its cousin, the Maprang, can sometimes be sour or irritate the throat, the Mayongchid is the premium variety known for its intense sweetness and firm, edible skin.
Season: A very short and highly anticipated season, typically from February to March.
Flavor & Texture: A perfect harmony of honey-like sweetness with a subtle, refreshing acidity. The flesh is firm, crisp, and juicy, offering a much more refined bite than a mango.
Primary uses:
Fresh Snacking: Best enjoyed chilled and eaten whole (after peeling) or sliced.
Mayongchid Cheese Pie: A trendy and premium Thai dessert featuring fresh marian plums atop a creamy cheesecake base.
Fruit Carving: Often intricately carved into beautiful shapes for high-end fruit platters.
Marian Plum in Syrup: Served chilled with ice as a traditional summer refresher.
Benefits:
High Vitamin A: Excellent for eye health and protecting vision.
Vitamin C & Beta-Carotene: Strengthens the immune system and acts as a powerful antioxidant.
Skin Health: Promotes collagen production and protects the skin from UV damage.
Refreshment: High water content helps combat the intense summer heat.
MakeWebEasy