Fresh wild hog plum (มะกอกป่า), known as makok, has firm pale flesh with a sharply tart, lightly astringent flavour. Its distinctive fruity sourness makes it a useful alternative to lime or tamarind in selected Thai salads and relishes. How to use: Rinse the fruit and shave or grate the flesh away from its large, fibrous stone. Add it to som tam, spicy fruit salads, nam prik and other chilli dips. Use a little at first, then adjust according to the desired level of sourness. Storage: Keep refrigerated Country of Origin: Thailand