Sentul

Common Name(s):

Scientific Name:

The fruit has soft, downy hair, and the pale yellow skin is quite thick. The white pulp is adherent to the seed, which is inedible.

Native to lowland forests of peninsular Malaysia, Sumatra, Borneo, Philippines, Sulawesi, and New Guinea.

After the dry season, around February to May.

The thick spongy skin covers cottony white flesh. The taste is sour with a tinge of sweet astringency.

The flesh can be eaten fresh or pickled. The thick skin is edible, and when sliced, can be cooked in curries.

Sentul is roasted then emulsified into sentul oil.