Whether it is our sunny and tropical weather, the pristine beaches along our coastlines, or even the variety of food from different cultures, there is nothing that Malaysia does not have to offer! The fruits mentioned here only grow in tropical climates such as ours, so you may or may not have heard of them - but do be assured that you will come away after reading this article with nothing less than a heightened appreciation and understanding of our country’s delightful fruits.
The durian is widely known as the “King of Fruits”. However, despite its ostentatious title, its appearance is not what captures your attention at the beginning. Ever seen signs in hotels, airports or even public transports that prohibit durians from being carried and consumed in the premises? The reason is because the most prominent feature of this thorny fruit happens to be its smell - some truly cannot stand it while others, after having gotten to taste it, simply adore it. Despite what opinions one might have about the durian, its smell is potent and lingers for hours in places where it has been stored.
If you thought its smell was strong, wait till you have a taste of it! There are those who swear by its taste and those who abhor it. To those who love it, the taste of the durian is unique with a creamy texture and slightly bittersweet taste. Its detractors on the other hand have compared it with every unpleasant thing under the sun, from stinky cheese to rotten onions.
Reactions to the King of Fruits vary wildly from person to person. However, eating it is a rather personal and intense experience that should be tried at least once in a lifetime. Bear in mind however that the durian is a seasonal fruit and that it can usually be found from June to August.
What better way to be introduced to the mangosteen than right after the durian? Known as the “Queen of Fruits”, the mangosteen was purportedly given such a title after Queen Victoria offered 100 pounds sterling to anyone who could deliver the fresh fruit to her. The mangosteen is another seasonal fruit that is usually available around the same time as the durian. For the uninitiated, its taste and smell are a fantastic contrast to that of the durian.
Encased in an inedible pulpy exterior, the edible flesh of the mangosteen is creamy white in contrast to its deep purple shell and its taste is best described as mild yet sweet, with a pleasant astringency. As is befitting of its title, the mangosteen is rich in xanthonoids, a well-known antioxidant, while also being high in vitamin C and B vitamins. The only caveat to this royal fruit lies in its juice that leaves deep purple stains on clothing, so take care when consuming!
The rambutan can lay no such claim to fruit royalty but it has something more interesting going for it. Its appearance can be best described as looking like a hairy lychee. The rambutan takes its name from the Malay word rambut, which means “hair”, and true to its name, is covered with thin and flexible spines. Vibrantly coloured, they are a bright red when ripe and green when young.
Split open the skin of this fuzzy fruit and you will find translucent flesh with an almond-shaped seed (which should not be eaten). A rambutan has a sweet taste with slight sour undertones, and a texture like that of a grape, but gummier. High in vitamin C, rambutans are best savoured fresh from the tree, newly plucked if possible. Like many of its peers, the rambutan is seasonal, and can be found from the months of March to July, with a second season from June to November during a rainy year.
Finally, the very popular langsat is one of Southeast Asia’s more well-kept secrets. It comes in two varieties - the langsat, and the duku. The langsat is known for the extraordinarily long time required from planting to harvest. Its been known to bear fruit only after 25 years!
Resembling large grapes in shape, the langsat colour is light brown, with dark speckles and fine, fuzzy hair on its surface. Split open its skin and you will find translucent flesh that tastes like a cross between a grape and a grapefruit; tangy, sweet and yet sour, with an agreeable bite to its flavour. One can differentiate the langsat and the duku by the thickness of its skin – the duku's is thicker.
If the above fruits have piqued your curiosity, why not visit Malaysia to savour these exotic local fruits? There has never been a better time to explore the fresh fruit delights that we have to offer, and as you can see. As you will realise, after tasting and enjoying Malaysian spicy cuisine, our fruits are easily the perfect desserts for you to relish.
-Tourism Malaysia.
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