Tampoi Merah

Common Name(s):

Scientific Name:

Flesh is segmented much like if mangosteen flesh were red. The skin of the fruit splits open when pressed.

Peninsular Malaysia, Sumatra, Borneo (specifically Sarawak).

September to November, after the seasons of other local fruit like mangosteen and rambutan conclude.

Sweet-sour taste like a cross between mangosteen and langsat, texturally soft like mangosteens with large seeds.

Often eaten fresh, though the seeds are not consumed.

The fruit is turned into ice, eaten fresh, or lacto-fermented with salt, and served with ulam.