Knowing About Tropical Fruits

Novice

Tropical Fruits

INTRODUCTION TO NOVICE

Malaysian has long been the site of tropical and research by MARDI, Jabatan Pertanian to develop agriculture technology in all aspect from seed till planting. During a few years there has been a major increase in the area planted to specialty tropical fruits in Malaysian such as Durian, Rambutan, Mangoo and a few other fruits.
Production increases have been accompanied by well developed marketing programs, particularly by the major tropical fruit packing houses, and by very favorable coverage by the news media. While these changes seem dramatic to those who have recently begun to watch this industry, it is well to view tropical fruit production in Malaysian from a historical perspective. Present plantings of mangos, which are slightly lower than they have been in the past.


Tropical Fruits

Malaysian Fruits

Delicious Fruits

Most of tropical fruits are listed here is from Malaysia. I know most of you already taken and know about Malaysian Fruits. It's very delicious. It contains a lot of vitamin which is better for our body.

Most of these fruits we can eaten fresh after we open their skin. We also can make juice with add a little bit of sugar to make better taste. Some of fruits also we can processes to become a jam.

Delicious Fruits

NUTMEG (Myristica Fragrans)

TROPICAL FRUITS

NUTMEG (Myristica Fragrans)

The nutmeg or, as is known locally, buah pala is grown mainly in Penang. The fruits introduced to Penang in the early 1800’s from the Moluccas by spice trade. It is a bushy tree reaching 9 meters in height. The plant is usually propagated from seed and is planted at a recommended distance is about 125 plants per hectare. The tree will bear fruits between 5 to 6 years after planting. And the fruits can be harvested six months after flowering. However, in order to have a more matured fruit and to have the seed well formed the fruit is normally harvested nine months after flowering. The nutmeg seed is mainly used as a spice for flowering in foods and in the manufacture perfumes, soaps, hair tonics and even dentifrices. The oil from the seed is also used for medicinal purpose particularly as an external application for ill s such as indigestion. In Penang, the fleshy pericarp of the fruit is normally pickled and sweetened and sold as a titbit. A good tree produces about 1,500 to 2,000 fruits a year. However, the yields depends on the age of the tree with the tree with the yield reaching up to as much as 8,000 kilograms per hectare when the tree reaches 40.


How to Eat

Wash the whole fruits. Cut them into two halves and remove the seeds or stones. The meat or the endocarp are then soak in 1% citric acid solution for 24 hours. Remove the acid solution and wash them with plain water. Then soak them in a 10% salt solution (with 700 ppm of sodium metabilsulphate). Peel of the outer skin of the pericap. Soak the white fleshy pericap into 0.4%$ brix to 50% brix sugar solution for one week before they can be eaten.

The stones of seeds are normally dried and used as spices in small quantities. The net-like covering surrounding the stones is also dried for use as spices.


TROPICAL FRUITS

CASHEW (Anarcardium Occidentale)

TROPICAL FRUITS

CASHEW (Anarcardium Occidentale)

Cashew, known locally as gajus, jambu monyet or jambu golok is a fast growing evergreen perennial which commonly grows to 10 meter in height. It has been in Malaysia since 1973. The more than 90% of the crop is normally planted on marginal land and bris soil especially in the east coast of Penisular Malaysia. There are two types of cashew; C11 and F2070 for commercial planting.

The planting practice normally begins with the high density cultivation of 185 trees per hectare (6 meters by 9 meters recommended planting distance) by cutting down alternate trees to avoid overcrowding and reduction in the size of the nuts.

The cashew tree takes about 4 years to reach maturity. Maximum yield can be obtained when the tree is about 8 years old and will continue to have a minimum life span for a further 12 years. The estimated production is around an average of 2,200 kg per hectare in one season.

The seed of the cashew has a more important economic value compare to the flesh of the fruit. The color of the mature seed is between grey and brown of mixture of these colors. It varies in the size, shape and weight. The quality of the cashew nut shell oil. Normally, cashew nut contains about 20% oil in the shell.

The flesh of the cashew fruit is normally used for making jam, jelly and syrup. The cashew nut shell liquid as a major nature source of phenols. The fruit is therefore a versatile and valuable raw material.


How to Eat

Only the nuts that are attached to the cashew fruit are normally eaten. The nuts must normally be cooked before they can be eaten.

To do this, separate the nuts from the rest of the fruit, wash the nuts to remove dirt and other impurities. Steam them in the autoclave for 30 – 60 minutes. Let them cool. Then, break off the shells to get the fresh kernels. The kernel can be eaten as they are or are further fried.

However, processed cashew nuts are normally available in the market. It is more convenient to buy them off the shelves.

TROPICAL FRUITS

CASHEW (Anarcardium Occidentale)

TROPICAL FRUITS

CASHEW (Anarcardium Occidentale)

Cashew, known locally as gajus, jambu monyet or jambu golok is a fast growing evergreen perennial which commonly grows to 10 meter in height. It has been in Malaysia since 1973. The more than 90% of the crop is normally planted on marginal land and bris soil especially in the east coast of Penisular Malaysia. There are two types of cashew; C11 and F2070 for commercial planting.

The planting practice normally begins with the high density cultivation of 185 trees per hectare (6 meters by 9 meters recommended planting distance) by cutting down alternate trees to avoid overcrowding and reduction in the size of the nuts.

The cashew tree takes about 4 years to reach maturity. Maximum yield can be obtained when the tree is about 8 years old and will continue to have a minimum life span for a further 12 years. The estimated production is around an average of 2,200 kg per hectare in one season.

The seed of the cashew has a more important economic value compare to the flesh of the fruit. The color of the mature seed is between grey and brown of mixture of these colors. It varies in the size, shape and weight. The quality of the cashew nut shell oil. Normally, cashew nut contains about 20% oil in the shell.

The flesh of the cashew fruit is normally used for making jam, jelly and syrup. The cashew nut shell liquid as a major nature source of phenols. The fruit is therefore a versatile and valuable raw material.


How to Eat

Only the nuts that are attached to the cashew fruit are normally eaten. The nuts must normally be cooked before they can be eaten.

To do this, separate the nuts from the rest of the fruit, wash the nuts to remove dirt and other impurities. Steam them in the autoclave for 30 – 60 minutes. Let them cool. Then, break off the shells to get the fresh kernels. The kernel can be eaten as they are or are further fried.

However, processed cashew nuts are normally available in the market. It is more convenient to buy them off the shelves.

TROPICAL FRUITS

RAMBUTAN (Nephelium Lappaceum)

TROPICAL FRUITS

RAMBUTAN (Nephelium Lappaceum)

The rambutan is a local fruit which is popular throughout the Asian region. Rambutans are usually consumed fresh fruit can kept for more than one month under cold temperature (5 degree Celsius). The recommended planting distance is 9 meters x 9 meters. The tree is fairly large, usually reaching height of 10 – 12 meters with a canopy of 6 meters in width. The rambutan tree starts fruiting three years after planting. The fruit ripens 15 – 18 weeks after flowering. The time of harvest is when most of the fruits of a bunch turn from green to red or yellow.


How to Eat

The rind of the ripe rambutan fruit can be peeled off by using both thumbs. This is done by pressing both thumbs at the center of the fruit and then removing the ring. In most of the new clones, the flesh is easily separable from the pip of seed.

Processed from found in the market:
- jam, rambutan syrup, juice.

Local uses:
- rambutan cake, pickles, jam


TROPICAL FRUITS

POMELO (Citrus Grandis)

TROPICAL FRUITS

POMELO (Citrus Grandis)

The pomelo is locally known as limau bali, limau tanbun, liamu abong, limau betawi or limau besar. It is the largest of the citrus family. The ripe fruit is large, about 10 – 30 cm in diameter and weighs more than one kilogram. The recommended planting distance for the pomelo tree is 9 meters x 9 meters. The tree can grow up to 15 meters in height. In Peninsular Malaysia, pomelo is grown mainly in the Tambun district in the state of Perak. The main harvesting seasons are February and September. A marcotted pomelo tree bears fruit three years after planting. The fruit when set is normally wrapped with paper to avoid damag by Dacus. The fruit takes about 6 months to ripe from the setting. The fruit is mature when the color of the skin changes from green to yellowish and the skin is smooth. Maximum yield can be obtained when the tree is about 8 – 10 years. The average yield is 20 tonnes per hectare and its economic life is 20 years.


How to Eat

Hold the fruit with one hand. Cut the outer skin vertically from the top to the bottom. Make a few such cuts then peel the skin, leaving the thin inner skin covering the flesh. The flesh can be eaten with or without the thin inner skin. Pomelos are always consumed in the fresh form.


TROPICAL FRUITS

MANGOSTEEN (Garcinia Mangostana)

MANGOSTEEN (Garcinia Mangostana)

The mangosteen, known as the queen of tropical fruits, is native to Malaysia and has great potential of commercialisation and export. The mature tree is 10 – 25 meter tall and is one of the slowest growing trees. While seedling may fruits within 6 – 8 years, such fruiting may not happen until the 15th to 20th year if it is grown under suboptimal conditions. The recommended planting distance is 10 meters x 10 meters, and it is advisable to intercrop with short term crops.

An average yield is 200 – 500 fruits per tree per season but in a good season, yields may reach 2,000 fruits. The color of the fruit changes from green to greenish purple and finally to dark purple when it is ripe. The fruits are usually harvested singly with a bamboo pole, one end of which is split and widened to form nest-like structure. This enables each fruit to be securely placed in the nest preventing it from falling to the ground and being damage.


How to Eat

The mangosteenhas a thick outer rind but a soft flesh when it is ripe. The ripe mangosteen can be opened by pressing the fruit with both hands until the skin cracks. The skin is then easy to open and contents can be eaten fresh. It can also be made into jam.

Other way to easy open the mangosteen skin, use a sharp knife. Cut around the skin and then just open it. It’s easier than pressing by hands and the flesh also look better.

MANGO (Mangifera Indica)

Tropical Fruits

MANGO (Mangifera Indica)

The mango is native seasonal fruit found especially in tropical and semi tropical countries. Reports show that the number of farmers who are engage in planting mangoes is increasing. Many types of high quality mangoes suitable for commercial cultivation have already been introduced to Malaysia. There are at least 15 species of Mangifera ifn Peninsular Malaysia and they include mango, kuini, bacang, binjai, lanjut, rawa and asam kumbang. The mango tree is of medium size. Its planting distance depends on the species of the mango. There are many variations in the size, structure, taste and the color depend on the clones. The mango fruit takes 15 – 20 weeks to ripe. They are harvested with a knife or bamboo pole when there is a change in the color of the skin from green to light yellow.


How to Eat

Due to eat sweet and sourish taste, mango fruits are usually eaten fresh. The skin of the ripe mango is peeled off from the top to the bottom using a sharp knife. After the skin is peeled off, the fruit is sliced into pieces (from top to bottom). The fruit can be eaten or refrigerated to preserve its freshness.

Processed from found in the market:
- juice, preserved mango (wet/dry), jam, sweet meat.

Local uses:
- mango chutney, sweet meat, pudding, pickles.

Tropical Fruits

LIMAU LANGKAT (Citrus Reticulata)

Tropical Fruits

LIMAU LANGKAT (Citrus Reticulata)

The limau langkat is classified under the mandarin orange group and is one of the more popular citrus species cultivated in the lowlands. The size of the fruit is between 5 – 10 cm in diameter and its shape is slightly round. There are, however, many variations in fruit type, with quite noticeable difference in fruit type, thickness of rind and sweetness. These variations are due to the influence of climate and soil. The quality of the fruit is usually better if grown in the highland area. The tree is grown at a distance of 6 meters x 6 meters giving 270 trees/hectare. The trees are usually are usually propagated by marcotting. The fruit matures 7 – 8 months after flowering planting. The fruit is ripe when the skin changes color from green to yellowish green. There are usually two fruiting seasons per year, i.e. July/August and October/November. The yield is around 20 – 25 tonnes/hectare and its profitable life is 10 years.


How to Eat

Peel the skin and eat the flesh. It can be taken in the form of juice by cutting the citrus horizontally into two pieces and squeezing the fruit to get the juice. The juice is best served chilled.


Tropical fruits

LANGSAT (Lansium Domesticum)

LANGSAT (LANSIUM DOMESTICUM)

Langsat is a species widely planted in Malaysia, Philipines and Java. The slow growing tree is slender, reaching 10 to 20 meters high. It takes 10 – 15 years to mature. Usually it planting distance is 9 meters x 9 meters giving 118 trees per hectare. The fruit has a milky yellowish color, with a comparatively thin skin which exudes latex when peeled. The fruit size is between 2 – 3 cm long, round or oval in shape. Harvesting is normally not done after a heavy rain to avoid fruits having cracked skins. The skin will become bruiced, cracked and rotten if kept for too long. Harvesting of the fruits is done by climbing the tree, plucking of the bunches which are then placed in a basket. This method of harvesting prevents the fruit from falling to the ground which would cause skins of the fruits to crack.


How to Eat

The ripe langsat fruit contains a slight sticky liquid with the flesh divided into segments. Press the middle of the fruit until the shell opens. Remove the shell and the fruit is ready for consumption. At present, the langsat fruit is only eaten fresh.

DURIAN (Durio Zibethinus)

Tropical Fruits

DURIAN (DURIO ZIBETHINUS)

The durian is one of the most popular fruits among Malaysian. It is usually eaten fresh, made into cakes, added into cooking or used as a food flavouring. The durian tree is planted at a distance of 12 meters x 12 meters this depends on the type of clone. The tree is large and canreach the height of 20 meter. Up to 1987 about 100 clones have been registered, with variation in the shape, color, skin, flesh, taste, texture and size of the fruit. The durian tree will take between 6 and 12 years to bear fruit. The ripe fruit will drop by itself and has a strong aroma. The average yield is 10 tonnes per hectare per season and the tree gives a profitable yield for 15 years.


How to Eat

The skin of the durian is difficult to open. However it is relatively simple it cut along the segments on the skin which can be seen at the bottom of the durian. It has between 4 – 5 segments. Cut the two opposite segments o that it can be easily opened. Separate the skin into two sections along the segments that have been cut. Each seed is covered with a cream pulp which is normally eaten fresh.


Tropical Fruits

DUKU LANGSAT (LANSIUM DOMESTICUM)

DUKU LANGSAT (LANSIUM DOMESTICUM)

The duku langsat belongs to the same MALICEAE family as the duku and the langsat. These three type of fruits are distinguished by the color, the size, the thickness of the skin, the latex content and the taste. The duku langsat is cross between the duku and the langsat. However, it is difficult to distinguish a duku langsat from the langsat just by size and color. A good distinguishing point is in the case of duku langsat compared to that of the langsat. Additionally, there is less latex in the duku langsat.

The duku langsat tree is usually planted from seed and it takes anywhere from 15 to 20 years to mature. The recommended planting distance between the trees is 9 meter square to 12 meter square. The tree can reach a height of 30 meters. The average yield of the tree ranges from 30 to 180 kg/tree during early years and can increase to 250 kg/tree when the tree reaches the fifth years.

The duku langsat fruit spoils, turn black and splits if it is plucked under wet conditions. The fruits is normally harvested in about 3 to 4 months after the start of flowering when the fruit changes colour from green to brownish yellow.


How to Eat

The ripe duku langsat fruit contains a slight milky juice. The fruit has segments which make it easier to open by hand. Press the middle of the fruit until the shells opens. Remove the shell and the fruit is ready for consumption. At present the duku langsat fruit is only eaten fresh.

DUKU (LANSIUM DOMESTICUM)

DUKU (LANSIUM DOMESTICUM)


The duku believed to be native to Malaysia but can also be found in Indonesia, the Philippines, Thailand and most of the tropical countries. In Malaysia, most of the duku is found in the state of Johore. The duku shape is round in shape, ranging from 3 – 5 cm in diameter. The matured fruit is brownish yellow in color with a thick skin an exudes latex when peeled. The duku fruit is a kind of berry with cauliferous habit, that is, fruit forming on the trunk and branches of the tree. Each fruits contains 5 segments. The duku belongs to the group of fruits which have a slow growth rate. The tree takes 15 years to mature. It is grown at a distance of 7 meters x 7 meters, giving 204 trees/hectare. Until 1980 only one clone of duku (D 4.1) was registered by the Department of Agriculture. The estimated average yield is 250 kg per tree and the tree can bear fruits until it reaches 50 years or more.


How To Eat

The ripe duku fruit has a thick skin. Each fruit have five segments which make it easier to open by hand. Press the middle of the fruit until the shell opens. Remove the shell and the fruit is re

CEMPEDAK (Artocarpus Integer)

CEMPEDAK (ARTOCARPUS INTEGER)

The Cempedak is from the same family and genera as the jackfruit but it can be distinguished from the jackfruit by it smaller size and its spines, which can sometimes be absent. The size of the tree, distance planted and other agronomic characteristic are similar to the jackfruit. There were 21 clones of cempedak registered until 1980. This means that there are great variations in the size and weigh of the fruit. The fruit is varies in the length from 21 cm to 58 cm and in weight from 1.7 kg to 7 kg. Variations also exist in the thickness of the flesh, the number of seeds and flesh characteristics (colour, texture, sweetness, water content, ect). The skin of the ripe fruit is yellowish green. The fruit is usually wrapped while still on the tree to protect from pests. The fruit is carefully plucked using a knife or a pair of scissors to avoid any damage.


HOW TO EAT

The skin of the ripe cempedak fruit is soft and tender. Cut the skin using a knife. Open and tear off its skin. The flesh is found clustered to the core. The flesh can be eaten fresh or fried.

Processed form found in the market:
- Juice

Local uses:
- juice, fried cempedak, cempedak cakes, sweet meat.

TROPICAL FRUITS

Tropical Fruit


INTRODUCTION

Malaysian ha s a wide variety of fruits to offer. Some varieties such as banana, the papaya, the guava and the carambola are available all the year round. Other fruit such as durians, mangosteens, rambutans and mangoes are seasonal and are usually available in the middle of the year, between June and August and at the end of the year between November and January.

Most fruits has traditional been grown by Malaysian farmers in small orchards. However, larger scale cultivation of fruits for export and for processing has expended in recent years. The quality has also improved with more research and development of better varieties and improvements in production and post-harvest practices.

Here, I would like to focus on twenty varieties of fruits which have been specially selected to represent the best that Malaysia can offer based on their appearance, taste, aroma and texture.

The world demand for exotics fruits of Malaysia is expanding. A few varieties, such as the banana, the papaya and the carambola, have already reach consumers in countries in Europe and the Far East. It is expected that more varieties of Malaysian fruits will flow into the world market in the near future.