The flavour of black canarium

From August to October, as the weather in Tuyen Quang turns cool, the ripe black canarium harvest season begins. Black canarium not only offers a nutty, buttery taste but also serves as the main ingredient in many unique dishes.

Black canarium sticky rice.

Black canarium sticky rice: A signature specialty of Tuyen Quang. After boiling, the fruit is deseeded, mashed, and mixed with glutinous rice before steaming. When cooked, the sticky rice is purple with the aroma of canarium. It is often served during festivals and celebrations.

The black canarium of Tuyen Quang is especially famous for its small seed, thick flesh, and distinctive flavour. When ripe, the fruit has a glossy, dark purple skin. When it is boiled or braised, the flesh turns pale pink, releasing a fragrance. Normally, upland people in Tuyen Quang process black canarium fruits combined with other ingredients, creating many dishes.

Braised black canarium with pork belly: The fruits are cleaned, stems removed, then simmered with sliced pork belly, fish sauce, salt, shallots, and chili. Once cooked, the pork is tender, and the fruit absorbs the flavours. It is served with hot rice on chilly days.

Black canarium braised with carp: The fruits are halved, deseeded, and stewed with carp, fish sauce, galangal, and turmeric. The dish combines the sweetness of fish with the nutty aroma of canarium.

Black canarium with salt: The fruits are lightly boiled, then tossed with roasted salt or chili salt. The nutty flesh paired with salty and slightly spicy notes makes it a favourable snack.

Hoang Anh