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The perah nut is not a botanical nut, but the seed of the fruit from the perah tree. The fruit splits open upon maturity, revealing the seed within. Perah nuts require careful preparation to remove toxic hydrocyanides before consumption.
HABITAT
Perah is indigenous to southern Thailand, peninsular Malaysia, Sumatra, Java, and Borneo.
SEASON
July to September
TASTE/AROMA
Perah tastes like soybeans with a bitter tint and slightly astringent aftertaste, like how rambutan peel makes the mouth feel itchy. The nut has to be cooked to be safe for consumption; creamy when boiled, and akin to almonds or macadamias when further roasted.
COMMON USE
Eaten as snack or pounded into sambals after boiling or roasting. Traditionally used to make asam rong, which is then cooked into gulai in certain districts of Pahang. It is also pickled with salt, or fermented to extract its oils for cooking.
USE IN DEWAKAN
Perah nuts are pickled and pureed.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (p. 128). Natural History Publications (Borneo).
