Bengkoang

Lansium Domesticum (Duku)

There are two distinct botanical varieties: 1) L. domesticum var. pubescens, the typical wild langsat which is a rather slender, open tree with hairy branchlets and nearly round, thick-skinned fruits having much milky latex; 2) var. domesticum, called the duku, doekoe, or dookoo, which is a more robust tree, broad-topped and densely foliaged with conspicuously-veined leaflets; the fruits, borne few to a cluster, are oblong-ovoid or ellipsoid, with thin, brownish skin, only faintly aromatic and containing little or no milky latex. The former is often referred to as the "wild" type but both varieties are cultivated and show considerable range of form, size and quality. There are desirable types in both groups. Some small fruits are completely seedless and fairly sweet.

All kinds of Fruit

Fruit Salad
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice
1/3 cup water
a bowl of cut up assorted fresh fruit

-In medium bowl, combine all ingredients except fruit.
-Stir until sugar dissolves.
-Place fruit in large shallow dish
-Pour lemon juice over.
-Cover, chill 3 hours or overnight and stir occasionally.

Oranges

Gingered Fruit Salad
2 oranges, peeled and sectioned
2 apples, cored and chopped
2 peaches, sliced
1 cup strawberry halves
1 cup vanilla yogurt
2 tablespoons packed brown sugar
1/2 tsp. ginger

- In a large bowl toss fruit.
- In a small bowl toss other ingredients.
- Blend well with wisk.
- Toss with fruit.

Strawberry

Strawberries Soda
Fresh strawberries, washed, hulled, dried, and sliced
Vanilla ice cream (one big scoop per person)
Soda
Coarsely ground black pepper

1. Cover individual dessert plates with a thin layer or "mirror" of soda by spooning some soda on the middle of the plate and then turning the plate around to spread.
2. Scoop ice cream on the middle of each plate.
3. Cover the ice cream with strawberry slices until ice cream is invisible.
4. Grind pepper over the strawberries
5. Serve immediately.

Strawberry

Simply Strawberries

-Fresh strawberries, washed, hulled, and dried
-1 cup sour cream or creme fraiche
-1 cup firmly packed brown sugar

Arrange strawberries in a large bowl.

Put sour cream and brown sugar into two smaller bowls.

To serve, let each guest dip a strawberry into sour cream and then into brown sugar.

The Best Fruit Juice Products

Here's some quick advice:
100% pure superfruit juice, made from fresh fruits (not from concentrate), packaged in glass. These are by far the most expensive juice drinks on the market.

Mangoes (Mangga Madu)

Dragonfruit (Buah Naga)

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Caryophyllales
Family: Cactaceae
Genus: Hylocereus
Species: H. undatus

Common Names
English: Red Pitaya, Red Pitahaya, Night blooming Cereus, Strawberry Pear, Dragonfruit, Belle of the Night, Conderella Plant
French: cierge-lézard, poire de chardon
German: Distelbirne, echte Etachelbirne, Drachenfrucht
Hawaiian: Pa-nani-o-ka
Portoguese: cato-barse, cardo-ananaz
Spanish: pitahaya roja (Colombia, Mexico, Venezuela); flor de caliz, pitajava (Puerto Rico); junco, junco tapatio, pitahaya orejona, reina de la noche, tasajo (Mexico)
Swedish: skogskaktus, röd pitahaya
Vietnamese: thanh long

Pear

Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Subfamily: Maloideae
Genus: Pyrus L.

The genus is thought to have originated in present-day western China in the foothills of the Tian Shan Mountains, and to have spread to the east and west along mountain chains, evolving into a diverse group of over 20 widely recognized primary species. The cultivated European pear (Pyrus communis), whose number is enormous, are without doubt derived from one or two wild species (P. pyraster and P. caucasica), widely distributed throughout Europe, and sometimes forming part of the natural vegetation of the forests. In England, where the pear is sometimes considered wild, there is always the doubt that it may not really be so, but the produce of some seed of a cultivated tree deposited by birds or otherwise, which has degenerated into wild spine-bearing trees. Asian species with medium to large edible fruit include P. pyrifolia, P. ussuriensis, P. ×bretschneideri, P. ×sinkiangensis, and P. pashia. Other small-fruited species are frequently used as rootstocks for the cultivated species.

Mangoes

Kingdom: Plantae
Phylum: Magnoliophyta
Class: Magnoliopsida
Order: Sapindales
Family: Anacardiaceae
Genus: Mangifera L.

Bananas

Peculiar characteristics:
>Is the most well known and eaten (tropical) fruit;
>In Eastern Africa you can buy banana beer. This beer is brewed from bananas;
>Tropical fruit is usually picked unripe and has to ripen in the land of arrival. To make this process go faster bananas are treated with ethylene-gas. Normal bananas also ripen through ethylene -gas but exposing it to additional gas accelerates the process;
>Is the (only) fruit that for some people can work fatting because they contain a lot of starch (more starch than sugar). Those people shouldn't eat too many bananas a day;
>Eat at least one banana a day, they are said to contain everything a human needs and they contain all the 8 amino-acids our body cannot produce itself.
>Bananas are a good source of fiber, potassium and vitamin C;
>Red bananas are often dried and converted to meal which is used in many ways;
>Red bananas contain more vitamin C as yellow bananas (the redder a fruit, the more nutritious elements it contains).

Pomegrate (Delima)

Pomegranate makes beautiful pink sorbet, icing, salad dressing, soup, and puddings. The juice gives a unique fresh flavor to sauces and marinades for fish, chicken, and beef. Use the seeds to garnish fruit salad, dessert, and appetizers. Pomegranate juice is the original ingredient in Grenadine although contemporary manufacturers may utilize a synthetic.

Cherry Tree

A cherry tree is a flowering deciduous tree that bears fruit. The fruit of the cherry tree are round, with a depression at the apex. The skin of the fruit is smooth and ranges from pale to very deep red, although there are some white and yellow cultivars. The fruit of the cherry tree is generally either sweet or sour, but there are a few intermediate types.

A cherry tree ranges in size from six to thirty feet, depending on the cultivar. There are also some shrub cherry trees. A cherry tree has distinct reddish brown bark. The bark of a cherry tree has rows or patches of horizontal markings called lenticels. The foliage of a cherry tree is pale to dark green. The leaves are two to six inches long, and have a finely toothed edge.

The cherry tree is in the same genus as prunes and plums, but the fruit is much smaller. The geographical range of a cherry tree is throughout most of Asia and Europe, northern Africa and most of North America. Originally from Asia, the cherry tree also includes cultivars that will grow in arctic regions. Most breeds, however, thrive best in zones four through eight.

Cherry tree wood is a beautiful red and fine grained. Strong enough for tool handles, cabinetmakers once valued the cherry tree wood. The leaves of a cherry tree are droopy, and the flowers are arranged in umbels, meaning that each is on the end of a long stalk. In the autumn months, the leaves of a cherry tree will turn beautiful colors, ranging from pink, orange and crimson to brown.

Soursop (Sirsak)

Annona muricata
The fruit is more or less oval or heart-shaped, some times irregular, lopsided or curved, due to improper carper development or insect injury. The size ranges from 4 to 12 in (10-30 cm) long and up to 6 in (15 cm) in width, and the weight may be up to 10 or 15 lbs (4.5-6.8 kg). The fruit is compound and covered with a reticulated, leathery-appearing but tender, inedible, bitter skin from which protrude few or many stubby, or more elongated and curved, soft, pliable "spines". The tips break off easily when the fruit is fully ripe. The skin is dark-green in the immature fruit, becoming slightly yellowish-green before the mature fruit is soft to the touch. Its inner surface is cream-colored and granular and separates easily from the mass of snow-white, fibrous, juicy segments—much like flakes of raw fish—surrounding the central, soft-pithy core. In aroma, the pulp is somewhat pineapple-like, but its musky, subacid to acid flavor is unique. Most of the closely-packed segments are seedless. In each fertile segment there is a single oval, smooth, hard, black seed, l/2 to 3/4 in (1.25-2 cm) long; and a large fruit may contain from a few dozen to 200 or more seeds.

Manalagi Apples

The Manalagi (”give me more”) apple was developed from the Golden Delicious imported by the Dutch, and became famous for its long shelf life. It’s a small, white-green apple, slightly sweet and usually too hard for Western palates.
And indigestible for many Indonesians too if supermarket sales are any guide. Put a tray of Manalagi against the imports and the local produce will still be there when the other bins are empty.

Fresh produce prices rock and roll through the year according to supplies and seasons. Earlier this year researcher David Cook found the price of Batu apples, both Manalagi and the thick-skinned Rome Beauty above Rp 15,000 per kilo compared with Fuji from China at below Rp 10,000.
(Duncan Graham)

Clove

Syzygium aromaticum
Native to Indonesia

Small, oblong fruit with little pulp, similar to the java plum. The dried flower buds of this tree are the cloves of commerce. All parts of the tree are highly aromatic.

Fruits are not eaten. Dried flower buds are used as a spice, and medicinally for countless things.

Commonly Eaten Fruits

Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. Some commonly eaten fruits are:
Apples
Apricots
Avocado
Bananas
Berries(strawberries, blueberries, raspberries)
Cherries
Grapefruit
Grapes
Kiwi fruit
Lemons
Limes
Mangoes
Melons(cantaloupe, honeydew, watermelon)
Nectarines
Oranges
Peaches
Pears
Papaya
Pineapple
Plums
Prunes
Raisins
Tangerines