Star Ruby is the most commercialized variety in Thailand and Vietnam.

THE OLD MAKOPA variety that you and I used to know is a minor fruit that many people don’t care to eat. That’s because it has a “cottony” texture and is tasteless to fruit lovers.

IMPROVED QUALITY – But there are imported varieties that many people love to eat. These are the varieties that have been improved in other countries through judicious selection and breeding.

STAR RUBY – About the most commercialized variety today is called Star Ruby. This has fleshy and juicy fruits that are brilliant red. When kept for a while in the chiller before eating, it is crisp and a joy to eat. During its  fruiting season in Bangkok around December and  few months thereafter, the fruits are displayed in big carts along the streets as well as in supermarkets.

HIGHER PRICE IN VIETNAM – The same is true in Ho Chi Minh City in Vietnam. The fruits are displayed in roadside stalls as well as in regular markets like the Ben Than market. We observed, however, that the price in Vietnam is much higher than in Bangkok. Most likely it is because the supply in Vietnam is not as plentiful as in Thailand.

MARCOTS – The Star Ruby is also now in the Philippines and is also becoming popular among fruit lovers. Marcotted planting materials are available and they are being grown not only in the ground but also in containers like the rubberized containers.

Green makopa. The fruit is big when only one fruit is retained per cluster.

GREEN MAKOPA – One other commercially produced makopa in Thailand is the green variety which has oblong fruits. We have seen really big fruits (four to a kilo) of green makopa at the wholesale Talad Thai Market north of Bangkok. The secret in producing big fruit is to retain only one fruit to develop per cluster. The green makopa is a clustering type and as many as seven fruits may be found in a cluster.

APPLE MAKOPA – This is a maroon makopa said to have been introduced from Malaysia much ahead of the green and Star Ruby. It is very fleshy and sweet too. It is also popularly called Apple makopa.

Apple Wang with seedless mini makopa.

MINI MAKOPA – There is also the Mini makopa which is said to have been introduced from Indonesia. The fruits come in big clusters of small seedless fruits that are brilliant red. The fruits can be a decorative material in fruit salads.

GOLDEN MAKOPA – There is the so-called Golden makopa, chiefly because the leaves are bright yellow. This produces clusters of bell-shaped slender fruits that are fleshy and sweet.

OTHERS – There are several other strains  or varieties of makopa from Taiwan and other Asean countries. The good thing about imported makopas is that they are generally nice to eat. They are also easy to grow in the ground or in containers.

ADVICE – Makopa fruits are the favorite of fruitflies in which to deposit their eggs. When the egg hatches, it becomes the “worm” that you often see in ripe guavas,  balimbing, santol and other fruits. To protect your makopa fruits, bag them with paper or cloth bag.

CONTACT – For availability of planting materials at the Sarian Farm in Teresa, Rizal, contact Rose at 0906-551-1791 or 0947-590-0398.

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