There are so many different fresh tropical fruits that you can sample when in Kuala Kangsar or anywhere in Malaysia. You can go to a major department store at the grocery section and buy them in small quantity and at fixed price to sample or go the fruit stalls themselves.
Here are other fruits, not yet mentioned which I will add later when I have more photos and time.
1) Nangka (Jackfruit)
7) Sea Coconut
8) Jambu Air or Jambu Merah
9) Dragon fruit
12) Longan (sub tropical imported)
13) Lychee (sub tropical imported)
Salak is a palm fruit originating from Malaysia and Indonesia. There are several variety.
The skin is leathery but easily to peel by fingers. The whitish lobes (usually 3) inside is tasty, sweet to sourish, a bit hard and crunchy like apple.
It is very commonly found in the markets in Kelantan and less popular in urban Penang and Perak.
The tampoi is related to "duku" or anther fruit called "rambai".
In the east coast state of Terengganu, it is known as "pahit" or "ngeke"
The fruit is large and skin is thick but only 3 segments inside. Taste, well, like langsat and duku.
Duku is closely related to langsat. First popularly grown in Terengganu, east coast of Peninsular Malaysia.
When unripe, it is sappy and sour. When ripe, it is sweeter, tangy and yummy. The skin is slightly thicker than langsat and so suffers less bruising.
Also it is sold loose rather than clustered like langsat. The fruit is bigger and eaten by squeezing the fruit and opening it up. Do not eat the skin and seed. Not all segments have seeds but they are bitter.
There is a hybrid which is called "duku langsat" or "dokong". Generally duku is less common than langsat and more expensive and preferred.
Soursop is known as graviola or guanabana or "annona". It belongs to the custard family and related to "Sugar Apple".
It can be eaten fresh preferably chilled. Creamy taste. But usually made into juice or sherbet or icecream.
There are large seeds and a hard soft spiny green skin to contend with.
Like the dragon fruit, though it is less common, it is showing up more in local fruit market as another option or interesting diversion.
Ciku looks like small oval shaped browned skin potatoes. They remind me of "brown kiwi fruits".
The skin is thin and flesh inside are sweet and a bit sappy. In the past, they are picked and allowed to ripe immersed inside a pot of uncooked rice.
There are small oval shaped hard black seeds. Taste best when served sliced into pieces without the skin of course.
Langsat is a seasonal fruit that is sold in cluster. If it dropped from the cluster, it is not fresh.
They looked like giant grapes. The brown skin is peeled and small juicy slices inside. Each slide may contain no seed or a small seed which is not edible and is very bitter if bitten into it.
It is as though the langsat encourage anmimals like monkeys to eat the sweet fruit but not the bitter seeds to allow propagation.
The langsat skin and stalk can be sappy too and so avoid allowing it to stain your clothes.
Papayas are called "betik" in Malay and grows well in Malaysia.
The small black slimy seeds inside are not edible and are removed when the papaya is cut. Some varieties are seedless. The skin of the papaya is not edible either and usually peeled.
Papaya is cheap, delicious and rich in vitamins and good for bowels. The inside is a bright orange.
If you buy the entire fruit, you need to wait until it is ripe. Often it is sold in cut pieces lengthwise.
Guavas are sweet, crunchy and rich with vitamin C.
In Malay, they are called "Jambu Batu". The village variety can be small, either white or red inside and when over-ripe, the seed section may have small worms... yikes.
Buit nowadays, the commercial variety are large, worm free and can have a core of small seed which are edible or seedless. Guavas are particularly famous in the Tapah area which is not that far from Kuala Kangsar.
Often the guave fruit is wrapped with newspaper to avoid insect attack. And many when packed are wrapped in newspaper to avoid bruising and preserving freshnes. Guavas can go soft very quickly over a few days.
The skin is edible. Just wash well and eat like an apple.
Usually sold by weight, the going prince is RM5-6 per kilogramme.
Star Fruits (Carambola) are local fruits of Southeast Asia. When you cut a cross-section, you get a star shape. So it is a nice decoration in a plate of cut fruits.
In Malay, it is called "Belimbing".
At one time, star fruits was very popular eaten raw or as a fruit juice known for reducing high blood pressure. However, it has found to have too much oxalic acid and have become a health hazard for patients with certain kidney problem.
Overall, it is thirst quency fruits which is juicy, sweet and can be a little sourish. If unsure, just do not consume too much at one go.
Pomelos are grown widely and famous especially near Ipoh where the are dry mineral rich alluvial soil left over from tin mining.
Malaysian Chinese use pomelos for praying and so pomelos can be relatively more expensive than most fruits.
It si green outer skin can be removed using the help of a small knife. The fruit inside can be broken up into small slices like an orange. And each slice, contain smaller pieces of the fruits.
Pomelo are usually sweet but there are some varieties that are dryer and a bit sourish.
So you pay according the size and quality of each pomelo.
Rambutan is another popular seasonal fruits. On the trees, there are often ants. Usually the fruits sold are ants-free.
The malay word "rambut" means "hair". The skin of the hairy rambutan is soft. It is usually red in color but yellow ones are liked too. There are many varieties in sizes, water content and sweetness. It is easy to pinch open a rambutan or use a small knife or your teetch.
There is a small hard seed which is not edible. Most first timers will like the taste of rambutan. Eating too much rambutans can make one thirsty.
Rambutan can be found sold in cans from Thailand. Some with a piece of pineapple in the middle and makes nice desserts or drink.
The hills around Kuala Kangsar are famous for durians. There are many old durian trees, some with well known brand names. Some trees are said to be reserved for royalty.
Durians can be sweet, bitter, dry, sticky, creamy, seedless. You can find durians sold at the Bukit Gantang stop at the North South Plus Highway even when it is not durian season because they sell durians and fruits from all over Malaysia and Thailand imports too.
It is a green thorny fruit with white creamy fleshy seeds inside. Very high calorie and many durian lovers are known to suffer from sore throat from eating too much durians. One belief to avoid that is drink water poured on inner shells of the durian.
Durians have very strong aromatic smell and most either love it or detest it. It said to smell like hell and taste like heaven. You can try it at least once.
Everywhere you go in Kuala Kangsar, you can see the hills from the Titiwangsa Range that forms the backbone of Peninsular Malaysia. They're like a graceful backdrop, protective of this little town.
In the mornings you can see the mist amongst the hills and it feels like everything is new and good at the start of each brand new day.
Sugar Apple is a smaller custard fruit related to Sour Sop. Also called "Annona"
It can be squeeze open with hands and eaten fresh, dispelling the seeds.
Sweet custard flavor. Why not give a try.