Malaysian Local Fruits

Malaysia is a fruit-enthusiasts' paradise. The tropical climate creates a luxuriant plant life and produces a wide and remarkable diversity of edible and succulent fruit. Located on the Malaysian Peninsula and part of the island of Borneo, Malaysia is blessed with a vibrant tropical climate where perennial heat and abundant rainfall permit a wide variety of delicious fruit to flourish. Some fruits, including durian, mangos teen, cempedak, pomelo, rambutan,duku-langsat, and snake fruit, are indigenous. Others, such as papaya, guava, ciku, soursop, mango, wax or honey apple, jackfruit, starfruit, and watermelon, were introduced over the years.

Malaysian local fruits

1.      Durian (Durio zibethinus L.)

The King of Fruit

The durian is the most popular local fruit in Malaysia. It is fondly regarded as the "King of Fruit." A durian is about the size of a football, with a thick and fibrous husk covered by sharp spines. The flesh or pulp is creamy, white, yellow, or golden yellow and has a strong flavor and aroma. The durian is often eaten together with the mangosteen. Durian season is from June to August, with a smaller season between November and January.

2.    Mangosteen (Garcinia mangostana) 

The Queen of Fruit

Commonly referred to as the "Queen of Fruit," the mangosteen is often eaten after a hearty meal of durians. This delicate, globular fruit has a leathery, purplish-brown skin that encloses four snowy-white segments of edible flesh. Mangosteens have a sweet, pleasant taste and are rich in Vitamin C and essential minerals. Mangosteen season is from June to August, with a smaller season between December and January.

3. Cempedak (Artocarpus chempeden, A. integer)

An exquisite native Malaysian fruit and cousin to the Jackfruit, the cempedak is a favorite in Malaysia. The cempedak exudes a distinctly strong smell when ripe. The waxy, golden-yellow flesh is custard-like, juicy, sweet, and has a pleasant smell. It can be eaten fresh, deep-fried in oil, or processed into a refreshing juice. The seeds are edible when roasted or boiled in salty water and have a nutty flavor. Cempedak season is from May to July, with a shorter season between November and February.

4.  Soursop (Annona muricata)

Locally call durian Belanda or durian mekah, the soursop belongs to the same family as the more famous custard apple and sugar apple. The fruit has a thin, light-greenish skin and bruises easily when ripe. The white pulp is rather fibrous. The soursop is more popular for its delightful sweet-acidic juice. The fruit has a high sugar content and a good source of Vitamins B and C. The juice makes an excellent sorbet and flavouring for ice cream. Soursop is usually available throughout the year, with peaks during March-April, June-July, and October-December.

5.  Rambutan (Nephelium lappaceum) 

A very popular native fruit and a cousin to the Chinese lychee, the rambutan is named because of its hairy skin. The yellow or red rambutan is rich in vitamin C and essential minerals. The translucent flesh is soft, sweet and juicy. The rambutan is a very refreshing treat in the hot, humid weather of Malaysia.

 Rambutan season is from June to August and a smaller one from November to January.