Popular Tropical Fruits of Malaysia

§ Arthor: SAHTIKALLA ARJUNAN｜Telexpress Johor Bahru HTC SEA team §

 

 

Welcome to Popular Tropical Fruits of Malaysia.

This fruit blog filled with full of photos and descriptions of the fruits in Malaysia.  Malaysia lies in the tropics and is blessed with plenty of rain and sunshine. Many types of trees and plants grow here. Among them are those that bear delicious fruits Have a fruity stay here.

 

▼Durian : The King of Fruit  (Durio zibethinus L.)

The Mother of all fruits in the entire world! To earn this coveted title, the durian must be something very special. From the shape of the durian fruit to the taste of the durian flesh, it is beyond verbal description.The fruit is thorny. That's why it's called "durian", meaning "thorny" in the Malay language. The shape of the durian is irregular. The average size of the durian is about that of a coconut. And the flesh…well, you got to see it with your own eyes to appreciate the large varieties.

 

What about the smell and taste? For those of you who have never smelt a durian in your entire life, don’t attempt to imagine its smell, lest its taste. You will never get it right. The only way to know the smell and the taste is to smell and taste it! No other way. The height of the durian trees ranges from 25m (80ft) to 50m (160ft). The fruit size averages 25cm (10ins) long and 15cm (6ins) in diameter, weighing from 1 kg (2 lb) to 3kg (6 lb).

 

Bats and honeybees are the main pollinators for the durian flowers. It is in season from April to July.

 

 

▼Mangosteen : The Queen of Fruit (Garcinia mangostana)

Though durians is delicious and eat a lot of durian increasing of body heat, Malaysian believes that durian is a healthy fruit. Localism used to drink salt water or eat mangosteens cooling fruit. The most outer layer of a Mangosteen fruit known as rind or rind and color is light green when it is young and will eventually turn to reddish or dark purple when it is ripe. The fruit such as a softball size which externally diameter 3~7cm. When mangosteen was ripe, its normally opened by holds the exocarp in both hands, and pressed with the thumb gently along the score until the rind cracks then you can taste 4 to 8 segments of snow-white, juicy, soft flesh fruit.

 

Only one different variation is known and that is in the Sulu Islands where the fruit diameter is bigger than 7cm and the thicker exocarp, flesh more acid and the flavor more distinct. Such as the Button Mangosteen or the Lemon drop Mangosteen. The mangosteen is tropical fruit and it plant at latitude country. It cannot tolerate temperatures below 4.44 C nor above 37.78 C. The tree takes about 7 to 10 years to grow up before its produce any mangosteen fruit. 

 

In Malaysia, it’s grew huge at Johor, Kelantan dan Perak. The season product mangosteen is from June until August

 

 

▼Rambutan (Nephelium lappaceum)

The rambutan usually eaten raw and the ripe rambutan fruit is sweet, sour with juicy. The fruit is in oblong shape long 3 to 7 cm depend of its variety, the earlier state of rambutan fruit is green/red color and change to deep red while ripen. The outer rind is covered with soft spine like a hair which Malay localism called it rambut.

 

Inner of rind is the white or transparent and juicy fruit with long 2cm until 5 cm and 0.3-0.7 cm thick. First, you can easily pear off the rind of the fruit by pressing the rind or used small knife to cut a part at the rind, finally you just remove the fruit taste it.

 

Rambutan fruits depreciate its taste fast once harvested. Few product related to rambutan had produced such as jams, marmalade, spread, jelly, specialty vinegar, wine and canned food as rambutan retain its natural looks and muscular character. The rambutan fruit took around 3 months to ripeness from beginning of flowering. Malaysia, rambutan flowers from March to July and again between July and November, usually in response to rain following a dry period. The good lactation for plant the tree is at sandy soil with good drainage.

 

 

▼Cempedak (Artocarpus chempeden, A. integer)

Fruit, of all types, is one of the ultimate things to consume on the planet. Cempedak is especially popular in Malaysia. The is very similar to the much more common jackfruit, but while a jackfruit is huge and oval in shape, a cempedak is tubular and about the size of a rugby ball that’s been squished. A super ripe cempedak can be smelled from far away, a natural scent that to me smells a little like fermented urine combined with sweet syrup (not the most attractive description I’ve written); But believe it or not, I absolutely love the smell!

 

To eat the fruit you simply open it up to reveal the bite sized nuggets. Some people enjoy cempedak fruit battered and deep fried into fritters, but I most prefer it straight from the wrapper. The taste is quite similar to jackfruit, a hint of banana mixed with a bit of pineapple. But the sweet honey nectar flavor of a ripe cemepdak is what makes it far more superior than a jackfruit.

 

 

▼Ciku (Achras sapota Linn.)

The fruit size as small tomato at 2 to 4 inches diameter, the reddish brown flesh sweet flavor has compared to apple and pear. Fruits can be seedless or have 3 to 12 hard, black flattened seeds about 3/4 inches long in the center of the fruit. The fruit are bitter when young and when the fruit was ripe, the black seeds are surrounded by soft yellowish brown and juicy flesh.

 

The sapodilla tree can grow up from 10 to 30 meters and well grow at dry condition area. The medium evergreen leaves are 3 to 4.5 inches long and wide from 1 to 1.5 inches. The tree may die if grown in poor drainage area.

Ciku usually products along the year. It huge product from month January-February or October-November

 

 

▼Duku Langsat (Lansium domesticum)

Duku generally have a large crown, thick with bright green leaves, with short bunches of few fruit. The individual fruit are large, generally round, and have somewhat thick skin that does not release sap when cooked. The seeds are small, with thick flesh, a sweet scent, and a sweet or sour.

 

The variant commonly generally has thinner trees, with a less dense crown consisting of dark green leaves and stiff branches. The bunches are longer, and each bunch holds between 15 and 25 large, egg-shaped fruit. The skin is thin and releases a white sap when cooked. The flesh is watery and tastes sweet and sour. The tree is more tolerant of lower mean temperatures, humidity and rainfall then the rambutan and pulasan, and cultural requirements are not exacting.

 

Fruits are most commonly eaten fresh. In Malaysia the seedless or less seedy duku are skinned and bottled in syrup. The product is said to be delicious. Duku are slow growing trees. These quantities are increased each year until first fruiting, when a complete mixed fertilizer is supplied.

 

 

▼ROSE APPLE

Often confused with its sister fruit, the guava, the rose apple is a thirst-quenching fruit commonly sweetened by locals with asamboi. Shaped like a pear, its coarse and crispy texture and briny flavor has resulted in a lot of Malaysian hawkers using it as an addition to the popular local rojakbuah (fruit salad) dish. This rose apple is also called Malay apple, mountain apple and jambu.

 

 

The 2-4" fruits are red and bell-shaped. The flesh inside is white. There may be 1-2 seeds, or it may be seedless, depending on variety. The rose apple tree can grow over 60' tall. The white flesh inside is crisp, faintly sweet and fragrant. Depending on the cultivar, it can be dry and woody in texture, with not much to recommend it. Other times, it can be juicier and have a faint rosewater taste to it.

 

A tree requires four years of growth to start producing fruit, and then will produce only about 5 pounds (2 kg) of fruit a year. he Rose Apple fruit is ready to pick 3 months after blossoming, when it starts to get hollow inside so that the seeds rattle around inside.

 

 

Well...I hope you enjoyed my blog. Malaysia is a country with a vibrant tropical climate where year-long heat and abundant rainfall permit a wide variety of delicious fruits.