Mangrove, Avicennia Crisps

Written by on June 17, 2012 in Bali Food with 0 Comments

Avicennia Crisps

Avicennia Crisps
– 200 grams prepared Avicennia fruit (sliced thin)
– 50 grams palm sugar
– 50 grams granulated sugar
– vegetable oil
– salt to taste
Peel fresh-piocked Avicennia fruits and then boil
in water mixed with ash (from a cooking fire). remove
from heat and clean with fresh water. Soak
in fresh water for 2 days. Remove from water and
slice thin. Place in direct sunlight until completely
Fry dried Avicennia fruits in cooking oil until dry
and crisps. Remove from oil. Heat both sugars
and salt in a large wok, mixing constantly. Add
fried Avicennia crisps to mixture. Cool and serve.
Alternative Recipe
– 300 grams prepared Avicennia fruit (whole)
– 1 clove of garlic
– seasoning salt
Boil the fruit until soft, drain and pat dry.
Pound the garlic into a paste with the salt
Heat cooking oil in a wok.
Fry the Avicennia fruits and drain.
Mix with garlic/salt mixture
Cool and serve.


This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.



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