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Samango is a unique culinary ingredient from the tropics. It's a fruit that is rich in vitamin C and also contain dietary fibers and essential minerals.

Samango can be eaten raw, turned into jam, or used in various cookery.

Unless you're allergic to the fruit, there are no known risks of eating Samango.

Samango typically grows in the wet monsoon season.

Yes, Samango can be used in baking, as its tangy taste complements sweet pastries and cakes well.

Depending on the recipe, lemons or grapefruit may be used as a substitute.

Yes, you can freeze Samango for future use.

You can buy it at Weee! Asian Market, www.sayweee.com.

Samango has a sweet, sour and mildly bitter taste.

Samango is rich in Vitamin C and fibers, which boost immunity and promote digestive health respectively.

Samango is native to the tropical regions of Asia.

Samango should be stored in a cool, dry place, preferably in the refrigerator.

Samango is great in salads, baking recipes, and various dessert dishes.

100g of Samango fruit contains about 0.5g of fat, 0.07g of protein, and 10.3g carbohydrates.

Yes, Samango can be made into a refreshing juice or used in cocktails.

The price of Samango varies based on season and location. It is typically more affordable in regions where it grows, and may be pricier in other areas.