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Belonging to the same genus as the common mango, the kuini is sometimes confused with another mangifera species, the bacang. The skin is still green when ripe; if it is turning yellow it means that the flesh inside is already overripe.
HABITAT
Mainly found cultivated in peninsular Malaysia, Singapore, Sumatra, Java, and Borneo.
SEASON
April to May
TASTE/AROMA
Its aroma is sharply sweet, which contrasts with the punchiness of a similar mango, the bacang. It is also less fibrous than bacang. Tasting like an intense, wild mango, its flavor can be both sweet and sour in the same fruit.
COMMON USE
When fresh, the rind has to be peeled to remove its sap before enjoying the fibrous yet juicy flesh. Young kuini are pickled or added into curries.
USE IN DEWAKAN
Kuini is made into nage.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (p. 46). Natural History Publications (Borneo).
