Rambai, like Duku and Langsat is an indigenous fruit of Malaysia which comes from the species of fruits-bearing tree belonging to the family Meliaceae.
It is a medium-sized, single-trunked tree that usually grows from ten to fifteen meters tall. The plant has pinnately compound leaves that grow to a length of around twenty to fifty centimeters long per leaf. Each fully-grown leaf has five to seven slightly-leathery, obovate leaflets that can reach a length of twenty centimeters each. A very prominent midrib bisects each dark green, glossy leaflet.
Like Duku and Langsat trees, rambai trees need direct tropical sunlight in hot but slightly wet weather.
The fruit is a bit sour in general but there are some species of rambai which produced sweet fruits. Rambai fruits are ovoid, roundish orbs around five centimeters in diameter, usually found in clusters of two to thirty fruits along the branches and trunk. Each round fruit is covered by yellowish, thin, leathery skin. Underneath the skin, the fruit is divided into five or six slices of translucent, juicy flesh.
The flesh is slightly acidic in taste, although ripe specimens are sweeter. Light brown seeds are present in around half of the segments, usually taking up a small portion of the segment although some seeds take up the entire segment's volume. The sweet-sour flavor of the fruit's flesh, is usually swallowed together with the seeds. The fruit taste has been compared to a combination grape and "perfect" grapefruit with no bitterness. The sweet juicy flesh contains sucrose, fructose, and glucose.The skin of the fruits normally collected to become an ingredient in local cooking menu called as sayur kulit rambai which is highly demanded in local restaurants.
 |
| sayur kulit rambai |
No comments:
Post a Comment