Lanzones or lansones, as it’s locally known, is in season again. In English, it is called longkong, langsat, or dokong in Malay. Whatever it is called, it’s still one of my favorite fruits 😊💕 Legend says that the name “lansones” is from the Filipino word “lason” which means poison. Perhaps it’s because the seed is very bitter or because its skin could be burnt to drive mosquitoes away. When buying lansones, I prefer those that come from Mambajao in the province of Camiguin. The place is known to produce some of the sweetest mangoes and lansones. How do you know if it’s sweet? I usually trust the black ants 😂 if there are black ants in a lansones pile, then it’s probably sweet. Some are quite sour. So be careful when buying. Ask for antaste test. Most market vendors will allow you to do so. I like eating it while watching a movie, like one would with chips although the fruit is immensely a much better alternative. Just press or squeeze the top part of the fruit to open. Inside, succulent pieces are divided into sections, like what you’ll find inside a mangosteen. But be careful when eating it because it’s seeds are very, and I mean very, bitter. The peel also produces a white, glue-like fluid that stains the fingernails. I don’t mind the stains because I could eat 1 kilo of this in just one sitting. 😁💕