Exotic fruits of Indonesia

Indonesia has a lot of exotic fruits that inspire the senses. In this blog post, we embark on a culinary journey and discover the tantalizing world of Indonesia's exotic fruits.

1. Durian - the queen of fruits:

Durian, also known as the "queen of fruits", is mainly native to Sumatra and Borneo. Its intense smell may seem off-putting, but the creamy, sweet-tart flesh is a culinary highlight for many locals. The durian can be eaten raw or processed into various dishes, even ice cream.

2. Mangosteen - the queen of the tropics:

The mangosteen comes mainly from Sumatra and Java. The purple skin conceals a juicy, sweet flesh. It is often eaten raw or processed into fresh juices and desserts.

3. Rambutan - the hairy treat:

Rambutan grows mainly in the regions of Sumatra, Java and Kalimantan. The red, hairy skin conceals sweet, juicy flesh that is reminiscent of grapes. Rambutan is usually eaten raw.

4. Snake fruit - the snakeskin fruit:

Also known as salak, the snake skin fruit originates from Java and Sumatra. The firm, sweet and slightly sour flesh makes it a delicious snack. The skin is peeled off and the fruit can be eaten raw, but it is also made into juices and jam.

5. Cempedak - The relative of the jackfruit:

Cempedak grows mainly on Java and Borneo. The golden yellow fruit has a sweet, intense aroma. It is often deep-fried or made into delicious desserts.

6. Pomelo - the giant citrus fruit:

The pomelo is found in many regions of Indonesia. Its sweetness and mild acidity make it a refreshing treat. Pomelo is often eaten raw or processed into salads and juices.

7. Papaya - the tropical nutrient bomb:

Papaya is common throughout Indonesia. The sweet, orange-colored fruit is not only delicious, but also rich in vitamins and enzymes. It is often eaten raw or processed into juices and desserts.

8. Dragon fruit - a blaze of color:

The dragon fruit, also known as pitahaya, is known for its bright pink skin and white or red flesh. It grows in the tropical regions of Indonesia and is eaten raw or made into smoothies and desserts. It also has a lot of vitamins and helps against stomache ache.

9. Sour sack - the sour delicacy:

Sour sack, also known as soursop, originates mainly from Java and Sumatra. The juicy, creamy flesh with a slightly sour taste makes it an exotic delicacy. It is often eaten raw or processed into drinks and desserts.

10. Star fruit - the fruity star:

Starfruit, also known as carambola, thrives in the tropical regions of Indonesia. With its refreshing, sweet and sour taste and star-shaped cross-section, it is a feast for the eyes and the palate. Star fruit is eaten raw or processed into salads and juices.

11. Passion fruit - the passionate freshness:

Passion fruit, also known as markisa, is widely grown in Indonesia. The aromatic, juicy flesh with the crunchy seeds gives many dishes and drinks a passionate freshness. Passion fruit is eaten raw or processed into sauces, desserts and drinks. Especially, when poured on top of a ripe ananas, those two flavours sour and sweet are very tasteful.

12. Mango - The sweetness of the tropics:

Mango, one of the most popular fruits in the world, thrives in many regions of Indonesia. The juicy, sweet fruit is versatile and is often eaten raw, processed into juices, desserts or spicy chutneys.

13. Rose apples - the fruity blossom:

Rose apples, also known as jambu, grow in the tropical regions of Indonesia. Their crunchy texture and sweet, refreshing taste make them a popular snack. Rose apples are eaten raw or added to salads and sauces. When eating as a snack, adding a bit of salt changes the taste into something more special.

These exotic Indonesian fruits are not only delicious, but also deeply rooted in the country's culinary tradition. From street stalls to fine restaurants, they offer a taste experience that reflects the diversity and abundance of Indonesian nature. Try them raw, in juices, desserts or even in savory dishes and immerse yourself in the rich world of Indonesia's exotic fruits.

Thanks for joining! See ya next time

Love, Kristina