Interesting Fruits of Indonesia (Pic Heavy)

[Innoma]

Last year I had a chance to travel throughout Indonesia again (Java, Bali & Lombok), and its always such an interesting experience when it comes to cuisine and odd fruits and vegetables. The following are some photos I took last year of some of the more interesting fruits and spices available in the region. A change of pace from the usual Tomato Topics (which, incidentally, are eaten with sugar in Indonesia rather than, say, salt & pepper). In describing each item, the Indonesian name comes first (if I know it) with English (and other) equivalents to follow (text primarily cobbled together from wikipedia):

Belimbing (or Carambola), more popularly known as Star Fruit, but also Coromandel Gooseberry or Kamranga, is a golden-yellow to green berry. When cut across it shows a 5-pointed (sometimes 6-pointed or 7-pointed) star shape, hence the name, "star fruit." Star fruits are crunchy, and have a slightly tart, acidic, sweet taste, reminiscent of pears, apples, and sometimes grapes. The fruits are a good source of vitamin C. Its seeds are small and brown. They consist of a tough outer skin and a tangy white inside. There are two varieties of star fruit - acidulate and sweet. The tart varieties can often be identified by their narrowly spaced ribs. The sweet varieties usually have thick fleshy ribs. The fruit starts out green, and goes to yellow as it ripens, though it can be eaten in both stages. (Photo from nursery in Jakarta, 2006)

Cabe (Chile). I couldn't tell you which particular chile this is, but various chile sauces (sambal) are used extensively in Indonesdian cuisine. (Photo from an open market in Jakarta, 2006).

Pitaya (also known as Pitahaya, Dragon Fruit, Strawberry Pear, Nanettikafruit, or Thanh Long) is the fruit of several cactus species native to Mexico and Central and South America. These vine-like epiphytic cacti are also cultivated in Southeast Asian countries such as Vietnam, Indonesia and Malaysia. They are also found in Taiwan, Okinawa, Israel, and southern China. The pitaya only blooms at night; they are large white flowers that are often called Moonflower or Queen of the Night. The name of the fruit was later changed to dragon fruit to boost sales. (Photo from Jakarta, 2006)

Jackfruit (don't know the Indonesian name) is a species of tree of the mulberry family (Moraceae) and its fruit, native to southwestern India, Bangladesh and Sri Lanka, and possibly also east to the Malay Peninsula, though more likely an early human introduction there. The fruit is huge. Even a relatively thin tree can have huge fruits hanging on it. The fruits can reach 36 kg in weight and up to 90 cm long and 50 cm in diameter. The jackfruit is the largest tree borne fruit in the world. The sweet yellow sheaths around the seeds have a taste similar to pineapple but milder and less juicy. (Photo from an open market in Jakarta, 2006)

Kluwek (or Pacung): Seed of the kepayang tree, which contains a black, pasty substance that imparts a distinctive flavor to dishes such as rawon. Salak is a species of palm tree (family Arecaceae) native to Indonesia and Malaysia. The fruit grow in clusters at the base of the palm, and are also known as snake fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, usually round with a distinct tip, with an edible pulp; to peel, pinch the tip of the fruit and pull away. The fruit inside consists of three lobes, each lobe containing a large inedible seed. The lobes look and have the consistency of peeled garlic cloves. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy (salak Bali). (Photo from an open market in Jakarta, 2006)

Kolang-Kaling (Sugar Palm?) is a common name for several species of palms used to produce sugar. I am not sure of the particular uses for this. (Photo from an open market in Jakarta, 2006)

Lengkeng (Longan) is an evergreen tree native to southern China. It is also found in Indonesia and Southeast Asia. The longan ("dragon eyes") is so named because of the fruit's resemblance to an eyeball when it is shelled (the black seed shows through the translucent flesh like a pupil/iris). The fruit is edible, and is often used in East Asian soups, snacks, desserts, and sweet-and-sour foods. They are round with a thin, brown-coloured inedible shell. The flesh of the fruit, which surrounds a big, black seed, is translucent white, soft, and juicy. (Photo from Ubud, Bali, 2006)

Manggis (Mangosteen) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. The tree grows from 7 to 25 meters tall. The rind of the edible fruit is deep reddish purple when ripe. Botanically an aril, the fragrant edible flesh is sweet and creamy, citrusy with some peach flavor. Often heralded as the "Queen of Fruits", mangosteen is closely related to other edible tropical fruits such as button mangosteen and lemondrop mangosteen. (Photo from Ubud, Bali, 2006)

Markisa (Passion Fruit) is cultivated commercially for its fruit in northwestern South America, India, the Caribbean, Brazil, southern Florida, Hawaii, Australia, East Africa, Israel and South Africa (where it is known as a Grenadilla or Granadilla). The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma. (Photo from Jakarta, 2006)

Melinjo is a species of Gnetum native to southeast Asia and the western Pacific Ocean islands, from Assam south and east through Malaysia and Indonesia to the Philippines and Fiji. Common names include Melinjo or Belinjo (Indonesian language), Bago (Malay language, Tagalog language), Peesae (Thai language) and Bét, Rau bép, Rau danh (Vietnamese language). It is a small to medium-size tree (unlike most other Gnetum species, which are lianas), growing to 15-20m tall. The leaves are evergreen, opposite, 8-20 cm long and 3-10 cm broad, entire, emerging bronze-coloured, maturing glossy dark green. The fruit-like strobilus consist of little but skin and a large nut-like seed 2-4 cm long inside. The seeds are ground into flour and deep-fried as crackers (Emping, a type of Krupuk, or cracker). The crackers have a slightly bitter taste and are frequently served as a snack or accompaniment to Indonesian dishes. (Photo from an open market in Jakarta, 2006)

Rambutan is a medium-sized tropical tree in the family Sapindaceae, probably native to southeast Asia, and the fruit of this tree. It is closely related to several other edible tropical fruits including the Lychee, Longan and Mamoncillo. The leathery skin is reddish (rarely orange or yellow), and covered with fleshy pliable spines, hence the name rambutan, derived from the Malay word rambut which means hairs. The fruit flesh is translucent, whitish or very pale pink, with a sweet, mildly acidic flavour. The single seed is glossy brown with a white basal scar; it is poisonous and should not be eaten with the fruit flesh. (Photo from Ubud, Bali, 2006)

Salak is a species of palm tree (family Arecaceae) native to Indonesia and Malaysia. The fruit grow in clusters at the base of the palm, and are also known as Snake Fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, usually round with a distinct tip, with an edible pulp; to peel, pinch the tip of the fruit and pull away. The fruit inside consists of three lobes, each lobe containing a large inedible seed. The lobes look and have the consistency of peeled garlic cloves. The taste is usually sweet and acidic, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy (salak Bali). (Photo from Ubud, Bali, 2006)

Durian is the fruit of trees of the genus Durio belonging to the Malvaceae, a large family which includes hibiscus, okra, cotton, mallows and linden trees. Widely known and revered in Southeast Asia as the "King of Fruits," the fruit is distinctive for its large size, unique odour, and a formidable thorn-covered husk. Its shape ranges from oblong to round, the colour of its husk green to brown and its flesh pale-yellow to red, depending on species. The hard outer husk is covered with sharp, prickly thorns, while the edible custard-like flesh within emits the strong, distinctive odour, which is regarded as either fragrant or overpowering and offensive. I personally find durian quite delicious, provided you find the reight variety - at worst, they can taste something like mushy, slightly sweet garlic with an odor that, while not exactly unpleasant, is definitely strong. At its best, durian is creamy, custard-y, and redolent of vanilla. (Photo unmercifully stolen from a random web search; I was too busy eateing them to actually take any pictures).

[dcarch]

That's one the the many joys of travelling to the Far East; sampling their incredibly exotic fruits. There are many more than is shown. I cannot imagine going thru life without having tasted them all! Paradise treats.

Some of them you can get in ethnic neighborhoods in US and Canada, including Durian.

BTW, many cities in the Far East have laws against openning Durian fruit in public spaces because of its very powerful smell (odor).

dcarch

[Innoma]

"That's one the the many joys of travelling to the Far East; sampling their incredibly exotic fruits."

A joy, definitely, but also a curse if one isn't careful...

The first time I went to Indonesia in late September of 2001, I scarfed down any and all kinds of exotic fruits I could get my hands on, kinda like a kid in a candy store (with cash!), but most particularly the day before I left for home.

On the long flight back, the stomach rumbled menacingly, but I endeavored to hold on out of, shall we say, philanthropic concern for my fellow passengers. Once I arrived at LAX, my discomfort became acute, but I was stuck in the immigration line with luggage stuffed with books and trinkets that was so heavy the wheels snapped right off, meaning I had to lug that behemoth every step of the way.

Once I finally made it through, I was positively desperate for relief, but I couldn't very well leave all that oversize luggage unattended in the bathroom because of all the heightened airport security at the time. Even though I was loathe to explain my condition and very immediate need, a nice Customer Service rep pointed me to the oversize handicap facilities, thus saving the day.

I still scarf down all I can when I'm in the area, but now lighten up considerably at least a couple days before I have to board a long flight.

[spyfferoni]

Wow! How fascinating! Thanks for sharing. One of the fruits, Lonagan, reminded me of a fruit that I have only seen in Puerto Rico called a chenepa, I'm sure my spelling is off, I'll have to call my husband at work and ask for the correct spelling, or wait until he gets home form work. Anyway, I love them. The rind is kind of like a thin lime peel---without the taste of a lime peel. You crack the rind open with your teeth and then eat the interesting sweet, tart flesh off of the seed. I love passion fruit too. The color is different in Puerto Rico though. Its flesh is a bright orange color. My mother-in-law had a lemon tree with parcha(passion fruit) growing through it and she would make lemonade with the parcha and limon that was soooo good! I absolutely love guaynabana, which is called sour sop in english. The flesh looks a little bit like the dragon fruit, but it is large and dark green on the outside and grows in a tree. I also liked fried bread fruit, which reminds me a little of the Jackfruit picture you have. It isn't sweet. It is starchy and usually cooked before eating. There are sooo many places I would love to travel too. Maybe someday I'll get the opportunity.

Tyffanie

[Worth1]

I am growing the passion fruit vine here in Texas the flower is unbelievable in it's own right.
I also have two loquat trees growing, folks grow them here but have no idea how they taste or if you can even eat the fruit.

I do and it is good.

I continue to look for vines, trees and such that will grow here and collect the fruit.
Even the Elephant ear is edible leaves and all and that is after all of my life I have heard it was poisonous.
you just have to cook it first.
It is called Taro.

Worth

[dcarch]

Originally Posted by Worth1

------- folks grow them here but have no idea how they taste or if you can even eat the fruit.
I do and it is good.
-------------------- I have heard it was poisonous.
you just have to cook it first.
It is called Taro.
Worth

Loguat is an ingredient in cough syrup in the Far East.

You can go to Asian (Chinatown) areas and get Taro ice cream. Strange but tasty.

dcarch

[Innoma]

"I absolutely love guaynabana, which is called sour sop in english."

Soursop was available in Indonesia, and I even purchased one, but was advised it wasn't ready to eat yet. It sat on the counter for days, turning soft, black in places, and beginning to sprout mold, at which point it was deemed edible. I took a pass on that one (particularly since the next day was the flight home and didn't want to take any chances!).

My Bahasa Indonesia language skills are positively dreadful, so unless I want to spend hours at restaurants having the menu translated, I just go with flow usually and let my hosts choose in those cases where I don't recognizes the dishes. That sometimes leads to interesting cases where they slide some dish toward you don't recognize proclaiming it good, only to discover that the fried, dry, spongy thing you're eating is actually beef lung. Ack!

But to each his or her own. My wife is Indonesian, and she runs screaming from the room if I have Brussel Sprouts, just like I run screaming from the room when she cooks with Terasi (fermented shrimp paste). I'll never be a proper Indonesian if I can't wrap my tastebuds around terasi.

Breadfruit, though, is something I've never had, but have always had the hankering to try. Too many fruits and veggies, but not enough time ... I envy those of you who live in areas where you can grow some of the more tropical items.

[spyfferoni]

Here is a link to a quenepa photo.

http://www.danmaeso.com/pix/details.asp?ID=1006

another link:

http://en.wikipedia.org/wiki/Mamoncillo

If I ever live in Puerto Rico I better have a lot of land because their are sooo many tropical fruits that I would want to grow!!!

[dcarch]

Many different kinds of : mangos, guavas, pappyas, banannas, ---------
Tasted many when I was in Costa Rica.

http://www.proscitech.com.au/trop/link.htm

It is a real crime for so many people not to have the chance and pleasure of tasting them!

dcarch

[bizzarbazzar]

Gorgeous pictures, I was growing Pitaya (about 15 varieties) In california before I moved here to Montana. And its fabulous. On one of the Pitaya fan sites we were talking about how wonderful it is that more people are hearing of it. The other fruits look fabulous and I love to have star fruit with papaya when star fruit is available. I love fruits and veggies that are difficult to get in the US. I may try to do another red fleshed pitaya variety next year as the person I gave most of my plants too can send me a cutting. I am sure I can get a mini greenhouse made and somehow subject it to the humid conditions needed.

DCARCH? or anyone with ideas on how to make a GH and keep the humidity high?

[dcarch]

Originally Posted by bizzarbazzar

-------
DCARCH? or anyone with ideas on how to make a GH and keep the humidity high?

why don't you start a thread in "Undercover Gardening"?
We will talk about this over there.

dcarch

[annietomatomad]

Man, you're killing me. I haven't been home (Malaysia) in more than a year and a half and everytime I go home, I indulge in the fruit. Durian and mangosteen are my favorites. I grew up eating a lot of Starfruit but I never really cared for it too much. We always ate it dipped in a bit of salt to bring out the sweetness.

There are two types of jackfruit back where I'm at--Nangka and Cempedak. Cempedak is a smaller, more smelly but sweeter and not so firm fruit. They mostly make a batter and deepfry the fruit (much like banana fritters). Nangka (the jackfruit you're more used to) is mostly eaten fresh and uncooked unless it's the young fruit which is then made into curry. Sigh...this is making me really miss home.

Thank you for the beautiful pictures.

Cheers, Annie
ps. where in California are you? It would be nice to meet other Southeast Asians.

[Innoma]

Funny about Durian ... before I ever went to Indonesia, I had read quite a bit about all the interesting fruits and vegetables of the region and, of all of them, the description of the Durian lured me the most, usually described as like being in a room full of sweaty socks or rotten garlic, and yet quite loved by the locals. For some reason, despite the reviews, I just had to try it, but on that initial trip, my only durian was disappointing, tasting like a vaguely sweet, mushy garlic.

On the second trip, however, I gave 'em a try again, and it was a wonder to behold ... dense, creamy, ever so sweet and redolent of vanilla, but also with certain undertones that defy description. I'm told this was a variety dubbed "monthong," which comes from Thailand, and I've been able to purchase them here as whole frozen fruits which are actually not bad.

Even though they do have a distinct aroma, I don't think they smell unpleasant at all and could always tell when a market had them available for sale. Curiously, even though much has been written about how they are "forbidden" in certain areas (hotels, airports) due to the smell, I have yet to actually witness that being true.

As much as I like Durian, however, I like Manggis (Mangosteen) even better, and will search far and wide for them. I've seen them once or twice locally fresh, but they always look hideously abused and cost more per pound that prime beef! Unfortunately for me, during my last trip, they were out of season, even though I managed to find a few for sale in Bali.

Another interesting thing to try in Indonesia is "Es Kopyor," which is a beverage made from a certain kind of coconut. Its somehow different than regular coconut, but I never could get it explained to me clearly (the best I could make out is that one out of so many coconuts is 'different,' like perhaps a mutated variant). I couldn't get enough of it on the last trip.

And for Annie, I live in the Central San Joaquin Valley of California, about 35 miles south of Fresno (although my heart belongs to the tropics, it seems ... or at least my stomach, anyway).

[dcarch]

Originally Posted by Innoma

Funny about Durian ... ----the description of the Durian lured me the most, usually described as like being in a room full of sweaty socks or rotten garlic, ----------.

Althought I don't know why it's known also as "cat's poo fruit". the smell is powerful, but not entirely unpleasant.

One of the best variety is know as "the Golden Pillow".

Durian can be frozen without loosing quality. If you eat it half frozen, the texture is like ice cream.

Looking at all these really strange colors, all these exotic tastes, I often wonder what medicinal properties they might have.


dcarch

[supergirl]

What a great thread. I also wish we got more of the tropical fruits in the everyday markets. I was able to get fresh lychee at Whole Foods yesterday, though, so that's a plus.

I love custard apples. I lived in India for a little while many years ago, and they were absolutely my favorite (though I love mangosteens and ate myself sick on mangos and guavas a number of times as well.) The cherimoyas here are just not the same. I got a couple of proper custard apples in Bangkok a couple of years ago, but unfortunately when I started dismantling them to eat, discovered that one had worms in it. I have a thing with worms where they just completely repulse me. Mold, I can scrape off and eat the food, no problem. Worms, I can barely even get myself to touch the food to throw it out. I was crushed. I wish I could get the kind I used to have here, but those I never do see anywhere.

I just had my first loquat in Hong Kong a few months ago. Wasn't sure what it was, so I nicknamed it an apricot-pear until I had a chance to google thoroughly and figured it out. Tried to smuggle seeds home but they never sprouted. Of course, once I found out it was a loquat, this was somewhat of a non-issue since I think I can buy a tree at the local nursery.

I'll definitely keep an eye out for some of the others here that I haven't tried - yum!