Hog Plum

Spondia pinnata is a greenish egg-shaped fruit with a large stone; its flesh has a tart astringent taste that sweetens as you chew it. A related fruit, also called hog plum (sometimes olive plum) in English, is Elaeocarpus madopetalus, which is called makawk in Thai. Both have a tart taste and make a great salsa or chutney. There is no exact substitute, but tomatillos are what I suggest using in the chutney recipe. You could also use gooseberries or sour plums such as damsons, or another tart fleshy fruit. Finely minced green makawk wood is a traditional binding ingredient in Shan meatballs (see Lemongrass-Ginger Sliders).