Mayongchid It is a popular Thai summer fruit eagerly awaited by many at the beginning of the year. With its sweet-tart flavor, fragrant aroma, and bright orange flesh, it can be transformed into a variety of desserts. One of the most popular dishes is Mayongchid in Syrup —a refreshing sweet dessert that’s easy to make at home, perfect for Thailand’s hot climate.
Mayongchid in Syrup is a dessert made by peeling the Mayongchid fruit, removing the seeds, then soaking the fruit in a fragrant, sweet syrup. It can be served chilled or with ice. This dessert is characterized by the fruit’s slightly tart, crisp, and juicy flesh combined with the syrup’s gentle sweetness, making it especially refreshing during hot weather.
Tip: Choose Mayongchid that is just ripe with firm flesh, not mushy, to make the dish more appealing.
1. Prepare the Mayongchid
Wash the Mayongchid thoroughly, then remove the seeds, leaving only the fruit flesh.
2. Make the syrup
In a pot, combine water, granulated sugar, and a pinch of salt. Heat over medium flame, stirring until the mixture is well combined.
3. Add pandan leaves for fragrance
Add the pandan leaves to the syrup and simmer for about 3–5 minutes until fragrant.
4. Let the syrup cool
Once the syrup boils and the sugar dissolves completely, turn off the heat and set aside to cool.
5. Add the Mayongchid
Place the prepared Mayongchid into the cooled syrup, then refrigerate for about 1–2 hours.
6. Serve
Scoop the Mayongchid in Syrup into bowls, add some ice cubes, and enjoy. It can also be stored in the fridge for 1–2 days.
The price of Mayongchid varies depending on season, size, variety, and quality, generally ranging from 80 to 300 baht per kilogram. When processed into Mayongchid in Syrup, the price per serving can range from 40 to 200 baht.
Nonetheless, transforming Mayongchid into Mayongchid in Syrup adds good value. It’s ideal for selling during the summer season as it’s easy to make, delicious to eat, and can be a profitable side business.