Has Anyone Ever Tasted A Marang?

I was doing a little mangosteen searching on the internet as fruit types sometimes do, and ran across some references to another seemingly elusive fruit--the marang.

It is a relative of the jackfruit, but apparently is much sweeter with less of "the smell." It has been described as delicious, and superior to the jackfruit.

Granted it is a definite tropical, but I was curious if anyone out there has tasted the elusive marang?

Here is a link to one of the references:
http://www.tablelandsonline.net.au/tropicalcuisine/index.php?cn=marang

The following thread was started by Paul on December 30, 2004 at 8:07 pm PST

I never even heard of this furit if you ever try some can you tell me? If you don't mind please just post it my email is rarely ever checked on!

The above followup was added by jennie on February 14, 2005 at 4:40 pm PST.

I'm a 3rd year student who happens to have a research subject. We were required to come up with an investigatory project and I wanted to make something different using rare raw materials. I came up with this topic: Production of flour from Marang seed. I did some researches om Marang and I found out that we grow this fruit in Davao and other provinces of the Philippines although this fruit is abundantly grown in Brunei. I've found out that for one thing this specie is the same as jackfruit. It's seed is composed of carbohydrates and other essential nutrients of flour. By the way, a marang fruit has a similar appearance as jackfruit although it is much smaller. Its color is brown & it is covered with spikes. It has an undesirable odor but its flesh is very sweet & white in color. well, that's about it. Here in the Philippines you can buy it for as low as P20 but as high as P160.

The above followup was added by Ruth Kristine A. San Pedro on May 26, 2005 at 11:50 pm PST.

I"m going to include marang in my study, actually the seed, so i have to eat a lot to compensate the seeds that i need.. It really taste good.
In our place it's costs ranges from 5 pesos to 30.. not that expensive thats why i thought of using it as a raw material in the study i am doing right now...

The above followup was added by Cherry Mae C. Cabigon on July 29, 2005 at 5:15 am PST.