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For your tropical fruit delight...
Tropical fruit in Bali is a feast in itself and is enough of a reason to visit Bali! The variety is numerous, and the taste and the aroma can definitely be a memorable experience.
Jackfruit: the big fruit is easily found everywhere at the island with sweet taste of the fruit meat and big stone inside the meat. Jackfruit also release particular odor when they ripened. People use the jackfruit as additional fruit to give some smell and taste in local dessert dishes like Es Buah (Fruits assorted ice with coconut milk and sugar), Es Campur (assorted jelly, fruits and young coconut meat with coconut milk, milk (cream) and sugar with ices), or jackfruit chips and fried jackfruit.
The unripe jackfruit also use for traditional dishes, like gulai nangka (jackfruit curry) and Balinese used unripe jackfruit for lawar (chopped jackfruit, grated coconut, chopped meat and young bones and spicy seasonings)
Lime: typically round, green to yellow in color. Limes are often used to accent the flavors of foods and beverages. The leaves also can be used as spicy seasonings for fresh or dried leaves.
Keffir Lime: a rough, bumpy green fruit that grows on very thorny bush with aromatic leaves known commonly as jeruk limo, jeruk purut or jeruk lima , used as seasonings especially for sambal. The leaves also used as seasonings.
Guava: known as Jambu Batu or Jambu biji is a pear shaped fruit green to yellow with white or red in the meat. Full of Vitamin A and C and easily found everywhere at the island, and sometimes found at the street without pruning. The leaves also used for herbal medicine, especially to cure diarrhea and diabetes.
Mango: known locally as Mangga with flavor vary from sweet to sour fruit. The fruit is juicy and high water content which makes people so refresh after consume the fruit in the hot days.
Mangosteen: a deep reddish purple fruit when ripe with white meat inside the shell. It is famous fruit in the island. To open the fruit, you may use knife or just squeeze between both hands and have the sweet juicy inside the shell..
Durian: Durian is derived of duri (thorn) and suffix an which meant thorny fruit. Widely known as the king of fruits, durian is Bali native fruit and seasonal fruits available June to August. Ripe durian always spread strong odor that can be recognized from 1 kilometer with sweet and a splash of alcoholic and high sugar and fat content. You may find durian offered at the street side or supermarkets to have imported durian or local durian when they ripen due.
Starfruit: or Carambola fruit known locally as Belimbing. A slightly tart and sweet juicy fruit with high vitamin C content. The leaves also can be used as herbal medicine to cure mild headache.
Papaya: easily found in the island and all season fruit. A very sweet fruit and the meat so soft. The fruit skin also so vulnerable with green with orange hues or yellowish. High sugar content and also vitamin C.
Rambutan: literally means as hairy fruit. Rambutan is easily found in Bali at every household yard. The fruit is in the loosely cluster, red and round with pliable spikes which people calling it hairs (rambut). The fruit flesh is white with tart and juicy sweet flavor.
Salak: or snakeskin fruit due to the reddish-brown scaly skin is native fruit of Bali. It is the most popular fruit of the island among locals and tourists. The fruit is rather large, yellowish flesh and crunchy and mild tart and sweet flavors.
Soursop: locally known as Sirsak or Nangka Cina or Nangka Belanda a thorny green round fruit with white flesh and scattered black seed between. The fruit is mixed of tart and sweet. Rather difficult to eat and usually used as ice sorbet, juice, and sweetmeat candies.
Pineapple: a thorny fruit with yellow flesh and tartly sweet flavor. Famous in Bali as favored fruit for Rujak (like fruit salad with sambal sauce) for the flavor is not very sweet by tartly sweet. The fruit also used for jam spread.
Water apple: locally known as Jambu Air is a bell-shaped fruit with colors ranging from white, pale green, green, red, purple, crimson, to deep purple. The fruit is crunchy with a lot of water content. The flavors also range from juicy bland to very juicy sweet. Commonly used by local people as fruit for Rujak.
Banana: is very popular and important fruit in Bali, not only serve as food but also as offering ingredients in Bali. The banana sells in cluster (or hand) with green to yellow skin and white to yellow flesh. Banana is seedless fruit with sweet flavor. Banana can be fried and served with honey or coconut sugar or just boiled or steamed and sold at many food stall at traditional market. Banana leaves also used for cover or food wrapping which left good smells for the food. Balinese also use the stem (plant) for meal. The food name is ares or jukut ares, the young stem is finely chopped added spicy seasoning and some chicken meat or pork.
Pomelo: or Chinese grapefruit or locally known as jeruk Bali. A citrus fruit larger than grapefruit with green to yellowish fruit. The peel is very thick and can be used for candy or marmalade. The jeruk Bali is bitter sweet flavor with juicy water.
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