Local/English name: Rambutan
“Rambut” means hair in Malay, and the name aptly describes this local seasonal fruit. The flesh inside is transparent white in colour and completely covers the wood-like seed. It is sometimes difficult to completely remove the flesh from the seed. Rambutans look and tastes like lychee, but is sweeter and very juicy. Tastes even better when it is refrigerated.
Taste: 8 (out of 10)
Local/English name: langsat
A small oval-shaped fruit, about the size of the circle that you make with your thumb and index finger. A bit sourish, compared to the rambutan. The greenish seed is bitter, so be careful not to bite into it. The latex from the fruit leaves your hand sticky after eating it.
Taste: 6.5 (out of 10)
Local/English name: Bambangan
A mango disguised as a coconut. The skin colour is similar to a husked coconut, but one touch and you will know the difference. Peel it, and it is even more apparent. This mango-like fruit tastes like a very sour mango, and is therefore seldom eaten as a fruit, but rather it is used in cooking when you want to add a sour taste to your dish. Cut up and mixed with its grated seed to be sold in bottles in local markets in Borneo. A fruit very common in Borneo, but not found in Peninsular Malaysia.
Taste: 3 (out of 10)