Asian Fruits

LOCAL ASIAN FRUITS

One of the greatest joy of tropical Asia is the region's stunning array of ambrosial fruits. Their succulent sweetness, astonishing varied shapes, colours, sizes and heady perfumes delight not only visitors, but also send the locals into raptures as each fruit comes into season.

Permanent local markets carry seasonal fruits as well as the many fruits that are available year round. It is common to find stalls at food centres and markets offering freshly cut fruits and juices. This page is a brief guide to more common fruits found locally in Singapore. There of course many others, others that are available only for a brief season only.

COCONUT The coconut like the Banana, is used in countless ways. The interior pulp of young coconuts is eaten raw, the the mature nut is grated and used in cakes and deserts. Or it may be grated and squeezed with water to make coconut milk, the basis of so many asian dishes.
Coconut sap is also boiled and made into golden brown palm sugar. The unripe fruit, with either green or yellow exterior depending on the variety, is full of faintly sweet water which makes a refreshing drink. Added value is the jelly like flesh which can be scooped out with a spoon.

The mangosteen is a South East Asian native and bears the fruit around the same time as the infamous Durian. The fruit is purplish-black in colour with a thick woody shell, enclosing several segments of the most exquisite juicy white flesh, sweet yet slightly acidic.
The fruit can be opened by squeezing gently on each side of the fruit. If the skin does not pull apart easily, the fruit may not be ripe.
Like many tropical fruit trees, the mangosteen has its uses in folk medicine. The bark and skin are used to treat diarrhoea.

MANGOSTEEN

MELONS Several variety of melons are grown in asian, the most popular being the Honeydew melon. This has a pale green or ivory skin and juicy sweet flesh.
Although they are eaten in slices, either as snack or at the end of a meal, they are also used to make juices and combined with coconut milk and pearl sago to make a delightfully refreshing desert.
Click here for the recipe.

This wedges of this tropical American native fruit are sometimes served for eating with a spoon. In South East Asia, it is used to makes juices or deserts such as mouse, ice-cream and jelly.
The Flavour of this fruit is somewhat acidic, but this is easily counteracted by adding sugar. It is refreshing. with a faint fragrance and an elusive but irresistible flavour.
SOURSOP

Hope you enjoy my brief introduction to the local fruits. Come back again to view other juicy local fruits and the infamous Durian which foreigners love to hate...hahhahaha.