There are varieties of local fruits found in Malaysia. Some of them come in all year round and some come in seasons. Malaysian fruits are abundance when the fruits seasons come. You can easily find local fruits in Malaysia. These fruits are also sell in stalls along the roadsides and trunk roads of Malaysia, fruits stores, wet markets, shops, mini markets, hyper markets, morning markets, night markets, and so on. Fruits here are abundance, cheap and delicious.
They are found in varieties of colours and shapes. You can find the delicious mouth watering fruits with skin colours of yellow, green, red, purple, black, orange, brown, etc. Those fruits are not only round or oval in shapes, but they are also found in the shapes like long cylindrical, star, sharp thorny, soft thorny, etc. They can be juicy, sweet, sour, crispy, soft, fragrant, etc. You can try out.
A trip to Malaysia would not be a complete one if one have not tried the sweet, juicy and mouth watering local fruits. Want to try the sour fruits in Malaysia? There are plenty as well. Want to challenge with the taste of Malaysia fruits? Take durian as your opponent, you will find a strong opponent for challenging your taste bug. You may be over powered by this fruit. Durian is known as the king of fruits in Malaysia.
Discover Malaysia fruits now yourself! They are irresistible.
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| Pineapple is known as "nenas" in Malay. The taste is just great as it is sweet and juicy. Local people here will prefer the "Nenas Sarawak" (Sarawak Pineapple) or the "Nenas Morris" (Morris Pineapple) as they are sweet and juicy. Normally they are eaten in raw. But, try to avoid this fruit if you are at the early stage of pregnancy. Peel off the skin of the fruit with knife. One has to peel off all the "hairy holes" as well before the fruit can be eaten. |
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| Pomelo, probably, is the largest of the citrus fruits. It is also known as "jerunga" in Malay. It has a light green or yellowish green thick rind. Though it looks like a grapefruit, but the pomelo's taste is far closer to that of an orange. There are two types of pomelo: sweet and sour. Do tell the seller the type of pomelo that you want. Choose the one that is heavy and not hairy. One must have the skill to open the fruit. Cut off the top portion of the rind, then slide the rind vertical down with a knife, repeat the "sliding" on the uncut surface of the rind until the rind surface is evenly cut. Peel off the cut rind to take out the flesh. |
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Pulasan is a close botanical relative of rambutan with fruits having short and stubby hairs. It has a thicker rind and a little larger than the rambutan. Its eating quality is very similar to rambutan. It has maroon colour rind. Squeeze open the rind with your fingers, the translucent flesh is just great for taste. Just remember not to swallow the seed as well.
While similar to rambutan, the fruit lacks the hairy spines. The flesh is sweet and juicy, and separates easily from the seed, much more easily than the rambutan. In addition, unlike the seed of the rambutan, the seed of the pulasan is readily edible raw. It has a flavor somewhat like that of almonds.
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Rambutan season comes twice a year. It has a yellowish or reddish "hairy" rind. It comes in a round or oval shape. Squeeze open the rind with your fingers. The outer hairy layer and the seed is discarded when eating and only the translucent sweet and juicy flesh is taken. The fruit is just a temptation not to be missed!
There appear to be two main types of rambutan, red and yellow. Red varieties are medium in size and ripen in September or October; the aril is white, dry, and sweet. The yellow varieties are somewhat smaller in size and ripen in October; arils are white, juicy, and sweet.
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| Rockmelon is botanically related to honeydew and watermelon. It is also known as Cantaloupe melon because it was first cultivated near Cantalupo in Italy. It has a creamy tough tan skin encases sweet and juicy orange colour flesh. |
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| Rose Apple (Jambu air in Malay) has pink or white flesh and pinkish green, pink or maroon skin is mildly fragrant with a faint sweetish flavour. It is juicy and best eaten during a hot day. Just bite the fruit and taste the water apple yourself, it's very different from the apple you eat daily. If you can take the hot stuff, try to dip the fruit in mixture of light soya sauce with chilli padi (small red or green chilli, but very hot). You will love the feel of burning on your tongue. |
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Salak (snake fruit) is a scaly and brown skinned fruit which grows in clusters at the base of the plant. The flesh is creamy yellow colour and has a sweet acidic taste rather like a pineapple. But salak is crispy and crunchy.
Salak has a typical tropical flavor that's sweet and tangy, similar to pineapple, jackfruit, and durian. The texture and flavor of salak vary greatly with the variety, for instance, salak Bali is more mild, moist, and crunchy while the salak pondoh is super fragrant, dry, and brittle-textured.
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Soursop has outer green or yellowish green. It has soft and harmless thorns on the skin. When cut open the fruit, the flesh is white with black seeds and tastes sour with sweety feel when swallow. However, it is refreshing and juicy. The feeling of the flesh is slimy and creamy. Try this out if you do not mind the sour taste, but, not so sour, though.
With an aroma similar to pineapple, the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes, contrasting with an underlying thick creamy texture reminiscent of banana. It has a soft texture, and is mix of sweet and sour tastes. The sweetness level also varies on the ripens state.
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| Starfruit is given the name as the shape of the fruit is similar to a star. It is known as "belimbing" in Malay. It comes in yellowish colour and appears to be translucent. It's simple to eat, just bite it with your teeth. There are many types of starfruits. Ask for the honey starfruit as this type of fruit is very sweet and juicy. It's refreshing. |
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Sugarcane has a greenish yellow skin and another type with maroon skin. It is normally being processed into sugar, However, in Malaysia, it is also very popular to squeeze it for its juice. The juice is really sweet and refreshing with or without ice. If you dare to challenge the strength of your teeth, you can eat it in another manner. Stripe off the skin of the sugarcane using your teeth, then bite and chew the sugarcane for its juice.
Sugarcane is a giant tropical grass from the family Graminaceae, whose stalk has the particular capacity to store a crystallizable sugar, sucrose. Its main use is in industrial processing of the stalks to make rum.
Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass that is used for sugar production. The plants are 2–6 m (6–20 ft) tall.
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