Nam Nam

Common Name(s):

Scientific Name:

Nam nam is dark green when immature and yellow-green when ripe. The fruit does not need to be picked and drops to the ground on its own when ripe.

Believed to originate in South and Southeast Asia.

The nam nam tree fruits year round, especially on fertile riverbanks.

Texture is like the stem of cooked cabbage. Smells a little like the floral sweet-sour of ciku. Astringent when immature, sweeter when ripe.

It is eaten raw dipped into salt or spicy condiments like sambal kicap and rojak sauce. It is also pounded into sambals with fish.

Nam nam is pickled into a kind of kimchi.