How to prepare marula fruit for your next dragon fruit refresh

The marula, a tropical fruit native to Southeast Asia, is known for its rich fruit, sweet fragrance and ability to produce white fruit with a soft texture and delicate taste.

It is a staple in traditional Asian dishes such as japchae and yam soup, as well as popular desserts such as the marula-and-chocolate-covered panna cotta.

It’s also popular in Australia’s popular dessert, the chocolate-covered marula cake.

“I think it is very versatile and is used in many different ways, from making a pudding for a wedding to a dessert for a curry,” Marisa Fonseca, a professor of anthropology at the University of New South Wales, said.

“In Australia, we are seeing it in so many different things, from desserts, to fruit and so on.”

The Australian Museum of Natural History has a large collection of marula specimens, including one at the Australian Museum in Melbourne.

Photo: James Brickwood Marula has been used in Asia for thousands of years, and has been around for around 150 million years, according to the Museum of Comparative Anthropology.

It was first identified in China, where it was cultivated from early in the Pleistocene to the late Cretaceous period, around the end of the Permian period.

Its cultivation continued in South East Asia, where the fruit was cultivated as far north as Mongolia and China.

It has been cultivated in other parts of Asia and has since spread to Australia, where its cultivation was largely abandoned during the Industrial Revolution.

The marulas fruit is eaten raw, or with chinese and Malaysian curry, and the fruit is often served as a dessert.

Marulas can be eaten raw and can be boiled and used to make a soup, but they can also be baked.

This is because they have a very low moisture content and are low in calories.

They are also high in potassium, which can be important when trying to lose weight.

“It’s one of the few foods in the world that has a high nutritional value,” Dr FonSeca said.

In Australia, the marulas supply the country’s meat and fish market, where most of the products are processed, and where a large number of people are also marula eaters.

There are more than 3 million people in the state of New England, according the New England Meat Marketing Council.

The Marulas is the fruit of the jasmine tree, which is a native of Southeast Asia.

The fruit has a sweet scent and is eaten for breakfast, lunch and dinner.

The fruits are used as a flavouring for cakes, sauces, soups, dips and other recipes, and is also used in traditional Chinese medicines.

The Australian Department of Agriculture and Food’s Marulas Specialist Group has about 150 members.

Marula is a member of the Australian Cabbage family and has a very high fat content, which makes it an excellent choice for people who are trying to cut down on their sugar intake.

It also provides a source of potassium.

“The marula is not an overly sweet fruit,” Dr Hsu said.

It tends to be a little bit salty and there is a lot of fruit and pulp in the fruit, but it’s still an edible and delicious fruit.

It can be stored in airtight containers, and can also come in containers made from bamboo or rubber.

“Its also very versatile, as a flavour enhancer in many ways,” Dr Wong said.

Marulas fruits are a source to help people lose weight, Dr Woung said.

If you’re not eating it for its sweet flavour, the fruit can also contain calcium.

“You can use it in salads or in the curry and also make it into a sweet sauce for rice or soup,” she said.

The Department of Health and Ageing has a range of marulas available for use in its Marulas Products programme.

These include marula skins and skins from the plant, dried marula fruits and dried marulas berries.

The plant can also produce a range: marula seeds, dried leaves, fruit, fruit juices and dried fruits.

The department also has a line of marulas and marulas products for sale, including marula oils, which are made from dried marulae seeds.

“We have marula products for people to use in the home, such as in sauces, in cooking, as an edible oil in salads and also as a substitute for sugar in certain recipes,” Dr Wong said.

She said the department was developing an online marula website to sell marula oil, which will be available to the public.

“There are also some products that are for sale in the market,” she added.