Lard Fruit
Estimated Inventory, lb : 0
Description/Taste
Lard fruits vary in size from small to large, depending on growing conditions, and are 6 to 20 centimeters in length and 20 to 25 centimeters in diameter. The fruits have a flattened, round to pomiform shape and almost resemble a small gourd with 6 to 12 shallow grooves. The fruits ripen to a red-brown hue, and the white, brown, ivory flesh inside is pulpy, fibrous, spongy, and inedible. 6 to 8 seeds are extracted from the flesh, and the seeds are covered in multiple layers of hard, dense, and difficult-to-remove coverings. Each seed encases two edible parts and is generally 5 to 8 centimeters in length and 2 to 4 centimeters in diameter. The seeds are also flat, oblong, to ellipsoidal, and the surface has a woody, textured, and fibrous nature. Once the outer layers are removed, the seeds showcase white to ivory hues. Lard fruit seeds are edible raw but have a bitter and astringent taste. The seeds are traditionally roasted or boiled and develop a soft, chewy, and thick consistency with a flavor reminiscent of pork meat and fat.
Seasons/Availability
Lard fruit seeds are harvested in the fall and winter, with a peak season from November through December.
Current Facts
Lard fruit, botanically a part of the Hodgsonia genus, grows on a tropical to subtropical perennial vine belonging to the Cucurbitaceae family. There are two species within the Hodgsonia genus, and the most prevalent species is Hodgsonia heteroclite, a fruit-bearing vine native to Southern Asia. Hodgsonia macrocarpa is found on a smaller scale in Southeast Asia. The vining and climbing plants extend over 25 to 30 meters in height and can live for over 70 years. Despite their long-lasting nature, Hodgsonia vines only bloom for one night, and most of the flowers are left unpollinated unless they are pollinated by hand. The vines are also sensitive to their growing conditions, sometimes not producing flowers or fruits, depending on the weather and climate. Once pollinated, fleshy fruits appear, and while the flesh is inedible, the seeds embedded in the center of the fruits are eaten raw or cooked. Lard fruit seeds are rich in oil and are valued among tribes in Northeastern India as a culinary and medicinal ingredient. Lard fruit seeds are known by several regional names, including Dapuy in Arunachal Pradesh, Kathai in Manipur, Mei-soh-mynthar in Meghalaya, Assa, Saa, Bae, Bai, Kolasib, Khaum, and Thithi in Nagaland, Kat’hior-pot in Sikkim, Thebou-lata in Assam, and Khaum in Mizoram. Names for the two species are also interchangeably used in parts of Southeast Asia, such as You-zha-guo in China, Klung in Laos, Kapa Ye in Thailand, Gollur Bilunking in Indonesia, and Akar Kepayang, Teryah, and Breuh in Malaysia. In English, the plants are known as Chinese Lard Plant, Lard fruit, Kapanyang, and Kadam Seeds, but it is important to note that Kadam and Kapanyang are also terms used for other species. Lard fruits are primarily a wild species, prevalent in forests and mountain vegetation around villages in Southern Asia, but the vines are also planted in home gardens as a medicinal and culinary plant. In the modern day, Lard fruit seeds are a delicacy and are eaten raw or cooked in various savory culinary preparations. The seeds are also pressed into rich medicinal and culinary oils.
Nutritional Value
Lard fruit seeds are known for their high oil content, proteins, and acids such as linoleic, oleic, arachidic, stearic, and palmitic acids. Linoleic acid is a type of fatty acid, also known as omega 6, which is thought to help with cholesterol and blood pressure and act as an energy source. The oils in the seeds are extracted and used as the base for medicines in Northeastern India. The oil is also used for massage purposes and is applied topically to the feet. Beyond the oil, Lard fruit seeds are ground into a powder and consumed to remedy indigestion and get rid of intestinal worms. Young leaves and stems of the Lard fruit vine are also crushed and made into juice to layer on insect bites and other skin irritations. The juice is occasionally consumed to reduce fevers.
Applications
Lard fruit seeds are edible raw or cooked and have varying flavors, depending on their state of consumption. Raw seeds are said to have a more bitter and astringent taste, while the roasted seeds have a nutty, rich, and savory taste reminiscent of the flavor of pork fat. Lard fruit seeds are traditionally cooked as this unique flavor is valued among communities in Northeastern India. The seeds are roasted and eaten as a snack, or the cooked seeds are combined with other ingredients and consumed. It is said that crushed Lard fruit seeds are sometimes given to women and children in villages as food to increase energy. In Assam, tribes press the seeds into oil and use it for cooking, and in Nagaland, tribes use the seeds in curry-based dishes. In addition to using the seeds as an ingredient in preparations, roasted Lard fruit seeds can be crushed and sprinkled over vegetable dishes as an edible garnish. They are also served as a side dish, known as Hanthar Athe, in the Karbi community of Northeastern India. Lard fruit seeds pair well with aromatics such as garlic, ginger, basil seeds, chile peppers, and onions, meats including pork, beef, and poultry, potatoes, bamboo shoots, leafy greens, and rice. Fresh seeds should be immediately consumed for the best quality and flavor. Roasted seeds can be stored in a cool, dry, and dark place for extended periods.
Ethnic/Cultural Info
Lard fruit seeds acquired their fatty moniker from the seed's flavor when roasted. It is said the seeds develop a flavor similar to the taste of pork meat and pork fat, also known as lard, when cooked. This flavor has led to the seeds being named Lard fruit in English translations. The seeds are also nicknamed “pork fat nut” in several Asian dialects. The plant’s botanical genus, Hodgsonia, was named after naturalist Brian Houghton Hodgson. British botanists Thomas Thomson and Joseph Dalton Hooker selected Hodgson as the source of the genus name in 1853, as it was said that Hodgson opened his home to Hooker during the analysis and study of the species. Hodgson spent his life researching, studying plants and cultures, and writing in India and Nepal. He was known for his writing about various topics in the Himalayas, and Hooker encountered Lard fruit seeds, fruits, and vines while staring at Hodgson’s residence.
Geography/History
Lard fruits grow on perennial vines native to regions of Southern and Southeastern Asia. The vines have been growing wild since ancient times, and two species produce edible seeds, one centralized in India and surrounding countries, while the other is prevalent in Malaysia, Indonesia, and Thailand. Lard fruit seeds are most notably a part of tribes in Northeastern India, Bhutan, and Southwestern China. In India, the species grows abundantly in forests, along mountainsides, and beside riverbanks in elevations between 750 to 1500 meters. Historically, Lard fruit vines have remained wild, with tribes foraging the seeds from the native plants. Over time, as the seeds became an integral medicinal and culinary element, some communities began to domesticate and plant the vines in home gardens, especially in the Indian states of Manipur, Arunachal Pradesh, and Nagaland. Today, Lard fruit vines are found throughout India, Bhutan, China, Bangladesh, Myanmar, Laos, Cambodia, Thailand, Vietnam, Indonesia, and Malaysia. In India, the species is used mainly in the northeastern states of Meghalaya, Tripura, West Bengal, Sikkim, Mizoram, Nagaland, Arunachal Pradesh, Manipur, and Assam. The Lard fruit seeds featured in the photograph above were sourced through the TYO Bamboo Market in Kohima, the capital city of Nagaland, India.
