BACANG

Bacang is an indigenous Malaysian fruit. It can be distinguished from other mangoes by its scentless, pinkish red flowers borne on copper red flowers stalks. Flowers are produced almost throughout the year in different localities, but mainly in two flushes once about December to March ant the other about May to July. The skin of the fruits is smooth, dull and green to yellowish green scattered with minute dark dots. The flesh is fibrous and orange or yellow in color; the pale yellow varieties are sweeter and less fibrous with less smell. The fruits are also used in curries for making chutney, for pickles, and sometimes made into sweetmeats.