The same genus as the jackfruit, the outer shell of the seasonal cempedak resembles green durian fruit, minus the thick thorns. Once its outer skin is split in half to reveal its inner contents, you will find golden orange fruit that can be eaten raw or cooked. Locals love to dip the striped off fruit flesh in a flour mixture and deep fry it in oil, resulting in a popular crispy tea time treat, while its seeds can be roasted and eaten as snacks.
Guava (Jambu Batu)
The light green guava fruit is popular in Malaysia for its hard texture and juicy, briny taste. Locals love the sweet and sour addition of asamboi. Also called ‘jambubatu’, it can be eaten with its outer skin, which has a slightly bitter flavour, or peeled, which gives a fruit that oozes sweet, juicy water.
Rose Apple (Jambu Merah)
Often confused with its sister fruit, the guava, the rose apple is a thirst-quenching fruit commonly sweetened by locals with asamboi. Shaped like a pear, its coarse and crispy texture and briny flavour has resulted in a lot of Malaysian hawkers using it as an addition to the popular local rojakbuah (fruit salad) dish.
Though this fruit is native to the tropics of the Americas, this import has flourished in Malaysia, with the climate and soil conditions perfect for its growth. Its fruit is a deep orange with a smooth texture and moist, honey-flavoured flesh.