Pitting marian plums started as a way to make them easier to enjoy, especially in desserts like Maprang Loy Kaew (marian plums in syrup), a royal favorite. It’s a summer dessert served chilled to make it even more refreshing.

Over time, it became a staple in Thai cuisine, showcasing the art of fruit preparation. The seed sticks to the flesh like that of a mango, which is also soft and delicate, making it very tricky to remove. It takes patience and a gentle touch—proof of work. Since marian plums are only harvested once a year, it’s worth every effort.

I’m not the best at carving these, but I’m 💯 focusing and trying to do my best 🫡

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