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The tree is fairly large, with the fruits growing far above ground and require climbing to procure. The shell of the fruit is a dark velvety indigo, almost black. The fruits are sun-dried after harvesting so the pulp separates from the shell. The shell is then broken to obtain the bright orange pulp. The seed is not consumed.
HABITAT
Keranji is native to Southeast Asia, specifically Thailand, peninsular Malaysia, Sumatra, Java, and Borneo.
SEASON
September to November, after the seasons of other local fruit like mangosteen and rambutan conclude.
TASTE/AROMA
Tastes and smells reminiscent of the Chinese hawthorn fruit (Crataegus pinnatifida), the basis for childhood candy favorites haw flakes. Placing it in the mouth, the flesh unexpectedly deflates like cotton candy when in contact with the tongue.
COMMON USE
The fruit can be made into a candy, or used as a substitute for tamarind.
USE IN DEWAKAN
Keranji is made into a paste used for marinades.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (p. 136). Natural History Publications (Borneo).
