Today I am trying the exotic longkong fruit or duku langsat (Lansium domesticum) for the first time. The fruit grows in clusters just like grapes. It is native to Southeast Asia and is especially Malaysia, Thailand, Indonesia and the Philippines where it is used to treat many ailments and diseases.
Longkong is very sweet when ripe. Rich in fiber, potassium, phosphorus, calcium, vitamin C and small amounts of B vitamins. The glycemic index is calculated at ca. 55 which means that the fruit will not spike your blood sugar too aggressively when eaten in moderation.
The fruit is perfect on its own but even better in combination with other tropical goodies. You can use it in fruit salads and smoothies, make jellies and even freeze it for later. Always best when eaten raw.
Longkong (Lansium domesticum)
Ingredients:
- 20 or more longkong fruits (1-2 clusters)
- 2-3 mangoes, chopped
- meat of one young coconut, chopped
- freshly pressed juice of 3 limes
- lime caviar out of 6-8 finger limes (Citrus australasica)
- pinch pink Himalayan salt to bring out the flavors
- finger lime halves for garnish, optional
Method:
- Peel the longkong fruits. Unlike langsat, the peel of longkong does not contain the sticky latex sap, but you still may want to use food safe gloves to protect your hands when peeling the fruits. Pull out the individual translucent segments (arils) from the bigger fruits. Leave the smaller longkong intact. Discard the seeds where possible. Most seeds sit deep inside the arils and cannot be removed without destroying the arils themselves. Simply instruct your guests not to eat the seeds and provide small side plates where the guests can elegantly dispose of the discarded them.
- In a large enough chilled bowl, mix the longkong fruits and segments with chopped mango and young coconut. Add the lime juice, the finger lime caviar, and a pinch of salt. Mix gently.
- To serve, portion out the salad into chilled salad bowls and garnish it with halved finger limes. Enjoy it in good company!
Tip: Longkong has a rather short season. It ripens to perfection around August. In times when longkong is not available, you can use rambutan, lychee, longan or even mangosteen to make this delicious tropical salad.
Finger limes (Citrus australasica)
Last but not least, I used a generous amount of the lime caviar (Citrus australasica) in this recipe. I love the taste and add this unique citrus fruit to my salads whenever I can. These tiny limes are rich in vitamin C, fiber, potassium, and various antioxidant compounds, polyphenols and flavonoids.
People living in Australia have much easier access to this delicacy than the rest of us, but we can still get it in the US and Europe from growers who cultivate this species of citrus. You will not find them in a store but you can buy them online. If you have a greenhouse, you can try to grow your own no matter where you live.
In radiant health, passionately raw - Dominique
Dominique Allmon©2026
For the curious readers - fascinating information about the longkong fruit research can be found here
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.