A Basket of Southeast Asia’s Intriguing Fruits

While most of the world is intimately familiar with good-looking and sweet-tasting apples, pears and peaches, and the more popular tropical fruits yellow mangoes, pineapples and bananas (you know, the fruit basket you often get upon checking in at a high end hotel), how many have heard of the spiky and pungent durian (OK, that one has quite earned infamy) or the fiery red and hairy rambutan? Put all of these weird fruits together in one basket and you will get a freaked out guest!

But never judge a book by its cover, or a fruit by its spiky shell (or even its repulsive smell). If appearances are deceiving, then these tropical fruits are certainly deceitful! Here’s an introduction to an otherworldly universe littered with Southeast Asia’s fruits.

Durian – The appearance of durian is definitely intimidating, and its smell even more so (like a fruit equivalent of the skunk). But the texture of a freshly picked durian is heavenly (as opposed to an overripe soggy goo) and the taste is creamy if you get past its smell (like pinching your nose while swallowing it down). Because of its obvious smell, bringing of durian is prohibited in hotels, airplanes and even public transport.

Rambuta – In the Ilonggo-speaking regions of the Philippines, rambutan is an “offensive” fruit. The appearance calls to mind that sensitive human anatomy where follicles grow (and the name does not help either). But crack one and enjoy its sweet and succulent meat, and you will forget that it is anything but (do not swallow the rather big seeds).

Salak – Anglicized as “snake fruit,” salak gets its name from the reptilian, reddish-brown scales that make up its covering. Like rambutan and durian, do not be deceived by appearances, however, because salak is sweet-sour and juicy.

Jackfrui – Similar in appearance (but less intimidating) like durian, jackfruit smells sweet when ripened, and can easily be cracked open without accidentally slicing one’s wrists. When ripe, jackfruit tastes sweet and its texture smooth, making its sweetened version an ideal ingredient in the Philippine summer confection called “halo-halo.”

Star Frui – In the Philippines, someone who has changed sides and went over to another (better) cause or undertaking is called a “balimbing,” a fruit otherwise native to India, Sri Lanka and Indonesia. Known for its five sides which take on a star shape if viewed from the bottom or top, the star fruit is sour when unripe (which makes it an ideal flavoring in Filipino dishes) and sweet and tart and crunchy when ripened to a pale yellow.

Rose appl – This bright pink or even yellow green crunchy fruit is juicy and has a mild sweet (even bland) taste. Normally eaten fresh from the pick, the rose apple is usually eaten with rock salt in the Philippines (to compensate for the absence of any strong taste).

Tamarin – Sweet-sour when ripe and very acidic when not, tamarind is best employed as a flavoring in Filipino dishes. Tamarind is brown and its shell easily cracks when ripe, and usually eaten with rock salt if eaten out-of-hand. Otherwise, tamarind is best candied to minimize the acid.

Sour sop - As the name implies, sour sop is rather acidic even when fully ripe. The shape is irregular and the thin covering is spiky, becoming less so when the fruit matures. The flesh is juicy and fibrous, and while a nuisance to eat (because of the seeds) is worth sampling if only for its supposed power to cure cancer (its green leaves are often steeped and drank as conjunctive medicine).

Article by Chris

Chris had a passion to contribute to society especially to fellow travelers like himself. He also had a passion for Southeast Asia and frequently visited. While brainstorming ideas, he decided that a travel blog dedicated to his favorite countries, Thailand and Singapore, could be more beneficial than any guidebook. Only one year later did the blog’s success bring in more writers, more countries, and more readers.

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