Tropical fruits and vegetables in Penang

As visitors to Penang will already be familiar with common vegetables and fruits like carrots, tomatos, cabbages, bananas and watermelons, this nifty guide will concentrate on home-grown specialties and exoticas. Local fruits are seasonal and come in an array or vibrant colours, spectacular flavours and shapes and out-of-this-world aromas! They include

Durian – the king of fruits wasn't named for nothing! The aroma, shape and taste of the fruit is extraordinary to say the least, and definitely an acquired taste. Durians are eaten fresh, as a broth, taffy, candy or ice cream. Fermented durian is called tempoyak, and is used to flavour a Malay dish.

Jackfruit – second to the durian is the jackfruit, in terms of aroma and flavour. There are two varieties, both called jackfruit in English, but in the local language are known as nangka and cempedak. The two varieties are quite different. The former has fibrous and crunchy yellow flesh while the latter is more durian-like in texture. Young nangka can be cooked in a Malay curry, and cempedak can be fried in batter.

Mangosteen – if strong smelling fruits are not your type, perhaps the delicate tasting mangosteen is more your cup of tea. It is lightly sweet, juicy and agreeable with most palates. The juice of the fruit and skin can stain clothing permanently.

Langsat – definitely one of the top five Malaysian fruits. The flavour of the langsat (Lansium domesticum) ranges from tart to lightly sweet.The skin exudes a sticky sap while the seed is extremely bitter. Langsat grows in bunches, and is usually sold by weight.

Rambutan – rambutan (Nephelium lappaceum) resembles a lychee with hair. The flesh of the two are somewhat similar in colour, texture and taste. When ripe, the skin of the rambutan turns a rich burgundy red. Rambutans are available fresh (where they are sold by weight) or canned in syrup.

VEGGIES: Local veggies are available all year round. Cooked or fresh, they form an important part of a local meal. The Penang market is filled with a variety of vegetables, both local and imported. The local types include:

Kangkung (water convulvulus or swamp cabbage) – a fibrous green plant best cooked with rich and spicy ingredients like dried prawns, chillies and belacan (prawn cake). Kangkung is rich in fiber and iron.

Petai (Parkia speciosa) – sometimes referred to as the "stink bean" and for good reason. Like the durian, petai is strictly for the aficonado. You'll either love or hate it. Petai can be eaten raw or cooked in a rich curry. Petai contains three natural sugars – sucrose, fructose and glucose and provides an instant, sustained and substantial boost of energy.

Pucuk (shoots) – two varieties of pucuk are commonly used in the Penang kitchen. They are pucuk paku or jungle ferns and pucuk ubi or potato shoots. Cooked in coconut milk or sambal belacan, pucuk paku and pucuk ubi taste really scrumptious and unique, and are nutritious to boot.

Changkok manis (sweet leaf bush) – scientific name Sauropus androgynous L. Merr. Changkok manis can be mixed in soups, or cooked as a vegetable dish eaten with rice.

Batik retailers | Chain stores | Flea market | second hand goods | Jewellers & goldsmiths