8 mm seed. Once opened, the fruit should be consumed quickly and nicer when chilled (in a few hours), as it loses flavour rapidly and fruit oxidizes. The seeds are also edible after boiling or roasting. Cultivation Artocarpus odoratissimus is cultivated for its fruit in Brunei, Indonesia, Malaysia, the Philippines, southern Thailand and India Tripura. The species is largely grown for local consumption; the short shelf-life of the fruit limits its wider use. The tree is not cold tolerant (as is the breadfruit). It can grow between latitude 15° north and south, and in coastal regions where temperatures never stay under 7 °C. Similar fruits The fruits of Artocarpus sericarpus (known as the peluntan, gumihan, pedalai, or tarap bulu) and Artocarpus sarawakensis (pingan or mountain tarap) are very similar to, and often confused with A. odoratissimus. Both these species are native to the same areas. However, they are still distinguishable based on their appearances when ripe. Artocarpus sericicarpus has hairs, like a large rambutan, and ripens red. Artocarpus sarawakensis is even trickier, because it is the shape of A. odoratissimus, and it is orange. It has smaller kernel sections. Uses of tarap wastes There are many uses of the leftover tarap peels, stem axis and seeds. The tarap peels were reported as useful material for the removal of colouring agents (such as crystal violet, methyl violet 2B and methylene blue ) from dye wastewater. The tarap stem axis were reported to be used in the removal of Cd (II) and Cu(II). See also Domesticated plants and animals of Austronesia References Sources FAO.org: Under-utilized tropical fruits Artocarpus odoratissimus Marang/Tarap — with pictures of the fruit odoratissimus Tropical fruit Trees of Borneo Flora of Mindanao Flora of Palawan Trees of the Philippines Taxa named by Francisco Manuel Blanco