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Malaysia Local Fruits


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Durian is often called the "King of Fruits" by those who love it. 

"It smells like hell and tastes like heaven," is a common description of the durian, the national fruit.

It has a thorny appearance and could hurt if you allowed it to fall on your feet!  It is even quite difficult getting at the fruit inside.

Good durians have pulp that are neither watery nor hard to touch. It is kind of the in-between that is considered most delicious.

The mangosteen is considered to be a choice tropical fruit and like the durian, native to Malaysia.

While the durian is seen as " heaty" for the body, the mangosteen is "cooling".

Shaped like round berries, the size of tennis balls, it has a thick fibrous outer layer that is usually maroon in color.

It is easy to open by merely pressing between the palms.

Another local fruit that is highly recommended is the starfruit, or sometimes called the "belimbing".

The name is obvious once you see a starfruit for the first time.

This waxy, four-ridged fruit is one of the best thirst quenchers around, and it is available almost anywhere in Malaysia.

Its flesh is watery, crunchy, and sweet. 

Pamelo (Jerunga)
Though it looks like a grapefruit, the pomelo's sweet taste is far closer to that of an orange. It is the largest of the citrus fruits, and has a thick rind. It is also known as jerunga.  


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Also a native of tropical America, the guava is known for its musky aroma and soft, delicious pulp. It has a thin greenish-yellow skin and a flesh of varying thickness which may be white, yellow-pink or red. It is popularly consumed in juice, ice cream, marmalade, and jam, and of course eaten raw. 

The Ciku fruits are produced in frequent intervals throughout the year. The fruits are round or oval, about 5 - 10cm long. Mature fruits have a dull pale to rusty brown thin skin. When ripe the flesh is yellowish to pinkish brown, soft, sweet and delicious. Unripe fruits are hard and unpleasantly astringent. Each fruit has 2- 3 seeds about 1.5 - 2 cm long which are hard, black, shiny and somewhat flattened. They are easily separated from the flesh.

Few people need an introduction to the coconut, which has a worldwide following due to its widespread use as a flavoring in candy, ice cream, and sauces.  Fresh coconuts are available year-round in Malaysia, and coconut milk is present in a variety of culinary treats. The peak season lasts from October to December. Choose one that's heavy for its size and that sounds full of liquid when shaken; avoid those with damp "eyes."

Jackfruit (Nangka)
Those who have never seen a jackfruit, or Nangka, are often surprised when they see these hulking, yellow-green fruits for the first time. They can weight up to 20 Kg, and inside are many bright yellow segments. They taste lightly sweet, with a very enticing aroma. 


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The papaya is a fruit with its origins in South America.  But it has grown well in this region and is considered almost native.  This fruit is noted for its flavor and the flesh is usually orange to reddish in color. The fruit can be eaten fresh or chilled. Just add a squeeze of lime or lemon for added taste.  It also can be added to salads, baked and served as a vegetable, made into sauce, jam, jelly, pickles, or juice. 

The rambutan season takes place twice a year.  The egg-shaped fruit has a reddish-yellowish color, or a combination of colors, as its outer skin.  The skin and seed are discarded, but the flesh is usually white, sweet, and juicy.

The pineapple is known as nanas locally.  There are two pineapple commercial varieties in the country.  For canning, they are known as "nanas merah" (red pineapple) or "nanas hijau" (green pineapple).  For eating raw, the nanas Sarawak (Sarawak pineapple) and nanas Moris (Moris pineapple) is used.  The nanas Sarawak is usually minimum in size with pale yellow flesh.  The nanas Moris is usually smaller with a bright yellow flesh.




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Last modified: August 31, 2012      Copyright © 2001 - 2012  All Rights Reserved.