We use cookies to deliver content, ads and social media features pertinent to you. We may share the information of your use of our site with advertising and analytics partners who may combine it with other information that you've provided for a more engaging experience. Click here for Privacy and PDPA Notices.
Related to the jackfruit, cempedak, and breadfruit trees, the tarap fruit has a similar pungent scent that mainly comes from its skin.
HABITAT
Endemic in lowland humid regions of Borneo, it is popularly sold in local markets known as tamu.
SEASON
January to February, though the rising heat of the climate crisis means the fruit can be found almost year-round.
TASTE/AROMA
Ripe tarap has a scent akin to diesel or mothballs, though the flavor is familiarly comforting, very much like bananas. The texture is similar to soursop, and its seeds taste like peanuts when roasted.
COMMON USE
Usually eaten raw, as the ripe fruit spoils within hours of tearing the rind open. The unripe fruit can be eaten as a boiled vegetable.
USE IN DEWAKAN
Sometimes served fresh. The flesh is also blackened and dried to a similar tacky texture as dried longans.
SOURCES
Lamb, A. (2022). A Guide to Market Fruits of Borneo (pp. 198-199). Natural History Publications (Borneo).
