Sarawak is blessed with a huge variety of fruits and vegetables. Please savour them.
Gourd- a fruit & a vegetable
A bunch of coconuts- hard on the
outside, soft, succulent and sweet on
the inside.
Melon, melon everywhere... juicy, sweet,
Pumpkins... not quite halloween
and a 'health' fruit
yet.
The starfruit is a very special, aesthetic
Papaya... rich in Vitamin A, a sweet
looking fruit... sour, sweet and sharp in
unique texture not unlike a partially
taste.... (Buah Belimbing)
ripe avocado
Pomelo... a very unusual grapefruit-
The well known pineapples.. No
like fruit
introduction really necessary
Mangoes, one of the fruits among
Very Malaysian, very tough, and
fruits.. instantly liked by anyone
very succulent- the Guava, or buah
jambu batu as it is called locally.
Malaysian tangerines.. different from
The Malaysian Bread fruit,
anything else in the world
Captain Bligh would have been
proud.... (Buah Sukun)
Very glossy, tough with skin having a
The DURIAN, King of all Fruits,
scaly look, resembling the back of an
an acquired taste. Somerset Maugham
ant-eater... yet soft, and delightful on the
described eating it as comparable to
inside. (Buah Salak)
taking a mixture of ice-cream, and
mayonnaise in the toilet, in reference
to its taste and consistency and its
smell, which might be overwhelming
to the uninitiated....
The rambutan, red and hairy on the
The serait, in clusters with a sweet
outside but with a pearly coloured flesh
to sour taste.... commonly sold in
is an instant favourite with a universally
wet market selling jungle produce
acceptable taste....
The local longan, a distant cousin of the
The bintawa, with red edible fleshy
longan from China... much thicker in
fruit when ripe. Taste is mild. The
taste, and more succulent....
seeds could also be eaten when
boiled..
The keranji when ripe has a interior
The peris,comes in stalk, with about
which is caramel like, and is eaten by
fifty fruit per stalk. The flesh is deep
sucking....
deep orange and juicy, with a sweet
taste and tangy flavour.
One of the less familiar is the Dabai, an
Soursop, with pricks yet not dangerously
olive lookalike that is eaten after being
threatening compared to the durian, is
soaked in lukewarm water. Its golden
called by the local Chinese Malaysian
yellow flesh has a bland, neutral taste;
as "Ang Moh Durian" or the White Man's
it is eaten with rice or as a dessert dipped
durian. Sweet with a sour after taste.
in various sauces... This fruit is a native of
the Rejang River Basin....
The Jambu, colourful varying from green to pinkish
is succulent and with a sharp taste. Dipped into a
sauce made out of soya bean sauce, prawn paste, sugar
and chillies, the taste is really superb.
