Entries by Angela Turnbull

Fruit – Tamarillo

The tamarillo is also called a “tree tomato”.  It doesn’t have much of an aroma to speak of, and the purple ones look like oblong plums (there are also red and yellow versions).  The outer skin is much thicker than a tomato, and inedibly bitter.  The flesh inside is orange, and softly firm – similar […]

Fruit – Pulasan

  Pulasan is a close relative of the rambutan (and lychee).  Its outer spines are much more stiff than the rambutan’s, so it feels rough, though not sharp.  The spines are just stiff enough to use as leverage in order to peel the fruit, which makes getting into these the easiest version of these fruit […]

Fruit – Sugar Aple

  The sugar apple (sometimes called a custard apple or sweetsop) is related to the soursop and the cherimoya.  Most of them are actually green colored, but we found some really nice looking purple ones.  The outer skin is relatively soft, but fairly thick, and kind of resembles a pine cone with its bumpy segmented […]

Fruit – Ciku (Sapodilla)

  Called a sapodilla back home, and ciku (chikoo, chiku) in Malaysia (and sapota or zapota in other places), we actually had a hard time getting a ripe version of this.  From the outside, it looks rather like a small potato, having a rough brown, grainy skin and oblong appearance.  When ripe, they are somewhat […]

Fruit – Soursop

Soursop has a somewhat soft green or green-yellow skin, covered with soft spine bumps (the spines are also really soft, and usually break off).  It varies in size somewhat but is about the size of a coconut.  The hard black seeds are a flat oval shape, and inedible.  The flesh is offwhite, and quite soft.  […]

Fruit – Mangosteen

Mangosteen is called the “queen of fruit”.  It is the size of a tangerine.  The exterior is a dark purple color, and when first picked is fairly soft, but it hardens over time.  Inside, the white flesh segments of the fruit are edible, though the bigger ones (there are almost always only one or two […]

Fruit – Duku

Langsat and duku.  These are related (different groups of cultivars of the same species), and vary slightly in appearance and taste (though not so much that I would be able to tell you what the differences are).  These were labeled as “dukong” which is supposed to be a cross between langsat and duku.  Similar to […]