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Local Fruits


   The Ciku fruits are produced in frequent intervals throughout the year. The fruits are round or oval, about 5 - 10cm long. Mature fruits have a dull pale to rusty brown thin skin. When ripe the flesh is yellowish to pinkish brown, soft, sweet and delicious. Unripe fruits are hard and unpleasantly astringent. Each fruit has 2- 3 seeds about 1.5 - 2 cm long which are hard, black, shiny and somewhat flattened. They are easily separated from the flesh.


   Few people need an introduction to the coconut, which has a worldwide following due to its widespread use as a flavoring in candy, ice cream, and sauces. Fresh coconuts are available year-round in Malaysia, and coconut milk is present in a variety of culinary treats. The peak season lasts from October to December. Choose one that's heavy for its size and that sounds full of liquid when shaken; avoid those with damp "eyes."


   Those who have never seen a jackfruit, or Nangka, are often surprised when they see these hulking, yellow-green fruits for the first time. They can weight up to 20 Kg, and inside are many bright yellow segments. They taste lightly sweet, with a very enticing aroma.


   The papaya is a fruit with its origins in South America. But it has grown well in this region and is considered almost native. This fruit is noted for its flavor and the flesh is usually orange to reddish in color. The fruit can be eaten fresh or chilled. Just add a squeeze of lime or lemon for added taste. It also can be added to salads, baked and served as a vegetable, made into sauce, jam, jelly, pickles, or juice.


   The rambutan season takes place twice a year. The egg-shaped fruit has a reddish-yellowish color, or a combination of colors, as its outer skin. The skin and seed are discarded, but the flesh is usually white, sweet, and juicy.