Healthy Malaysian Fruits You Should Eat Today!

The different types of fruits in Malaysia which we have access to are very unique and have their own distinct characteristics. The culture for the fruits in Malaysia is something that people tend to indulge in varying from season to season. We have certain seasons for durians and certain seasons for rambutans. This is just something that they country we are in is blessed with.
But, what many Malaysians tend to ignore is how many of such fruits are healthy for us. How many of these fruits actually benefit our body and help in our growth. Our countries local fruits are one of our country’s treasures and are truly appreciated by the tourists as well. The options that vary from durians to mangosteens and rambutans as well, these are truly unique and different in comparison to what can be found in the other parts of the world. Seasonal tropical fruits are also a big part of this in Malaysia. First, we will touch on whether the local fruits are healthier in comparison to the imported fruits.

SEASONAL TROPICAL FRUITS ARE HEALTHY
Malaysia is a country that is rich in tropical fruits such as durians, mangosteens, rambutans, dukus and langsats. However, many people tend to believe that the consumption of these fruits in a large quantity may lead to you not reaching your optimum health. Some people also tend to believe that the imported fruits such as apples and grapes are more nutritious than the local fruits. Here are the results and the outcome of a study conducted by the Malaysian Agriculture Research and Development Institute (Mardi).

SEASONAL FRUITS
A huge number of people do not believe that the consumption of local seasonal tropical fruits such as durians and mangosteens can lead to health problems or any such issues. As a matter of fact, these fruits are simply unique, tasty and nutritious in their own special way. Unfortunately, some people also tend to stick to their beliefs that the imported fruits are better and are also more nutritious in comparison to the local fruits. But people tend to disagree with this statement saying that the imported fruits are better.

Speaking to Bernama, the senior principal research officer said that there should be a greater sense of awareness among the public with regard to the nutritional value of our local fruits. In reality, local fruits are more nutritious compared to those fruits that we import. Hence, there should be a greater sense of awareness amongst the public with regard to the nutritional value of our local fruits and that we realize how great it is for our own selves. Furthermore, let’s face it, the local fruits are quite a tad bit cheaper than all those other imported fruits.

VITAMINS
It is also said that the local seasonal fruits are richer in their contents of vitamins because they are fresher. People can always purchase our local fruits, which are fresher. Imported fruits are not always as fresh as our local fruits because these imported fruits are stored and shipped in containers. Hence, it automatically drops the nutritional value of these imported fruits. For instance, the amounts of vitamin C that you can gain from a rambutan are higher when compared to the amounts of vitamin C that you are able to gain from an apple. It is also said that a rambutan and a pulasan have 70mg/100g of vitamin C.

On the other hand, an apple only has 6.0 mg/100g of vitamin C. The reason Vitamin C is so important for an individual is because it tends to boost the individual’s immunity system and reduces flu like symptoms.

Now we will go over certain local fruits in Malaysia which are actually very nutritious and are rich in vitamins, minerals, proteins, carbohydrates, fats, acids and fiber.

DURIAN
The durian is probably the most popular local fruit in Malaysia. It is proudly and fondly regarded as the King of Fruits. A durian is basically about the size of a football, with a thick and fibrous husk and is covered by sharp spines. The flesh or pulp of the durian is creamy, white, yellow, or golden yellow and has a strong flavor and aroma. The durian is frequently eaten together with the mangosteen. The durian season ranges anywhere from the beginning of June to August, with a smaller spell between the months of November and January.

MANGOSTEEN
Commonly referred to as the Queen of Fruits, the mangosteen is often eaten after a heavy sitting of durians. This delicate, round fruit has a leathery, purplish brown skin that encloses four snowy white parts of edible flesh. Mangosteens have a sweet and a pleasantly different taste and are also rich in Vitamin C and other essential minerals. The mangosteen season usually begins starting from June to August, with a smaller season in between December and January.

CEMPEDAK
An exquisite native Malaysian fruit and a cousin to the Jackfruit, the cempedak is a favorite among Malaysians. The cempedak releases a distinctly strong smell when ripe. The waxy, golden yellow flesh is custard like, juicy, sweet, and has a smell many find pleasing. It may be eaten fresh, deep fried in oil, or processed to a refreshing juice. The seeds are edible too after being roasted or boiled in salty water and carry a nutty flavor. The cempedak season is mainly from May to July, with a shorter spell between November and February.

RAMBUTAN
A very sought after and popular native fruit and a cousin to the Chinese lychee, the rambutan is named because of its hairy outer skin. The yellow or red rambutan is rich in vitamin C and a number of essential minerals. The translucent flesh is soft, very sweet and juicy. The rambutan is also a very refreshing treat during the hot, humid weather of Malaysia. The rambutan season starts from June to August and a smaller season from November to January.

PAPAYA
The papaya, or also often called paw paw, is a very popular fruit for its sweet and succulent flesh. The thick flesh can be yellowish or else pinkish orange. The papaya is rich with Vitamins A and C and calcium. Papaya is a popular breakfast fruit as well as an alluring dessert, especially when it is served chilled with a dash of lime. Try out the famous Exotica variation. The papaya is available throughout the year.

MANGO
The other proclaimed king of tropical fruit, the Malaysian mangoes come in many different shapes, sizes, textures, as well as tastes. The outer pulp is quite fibrous, succulent, and firm. Mangoes are mainly eaten fresh or processed into a refreshing juice or drink. They are also used to flavor ice creams and cereals and make an excellent addition to pickle and chutney. The mangoes are rich in Vitamins A and C. The mango season is during the months of April to November.

STARFRUIT
The starfruit is a refreshing and juicy five angled fruit with translucent, soft flesh and houses a distinctive flavor. Their deep ridge brings beautiful, star shaped cross sections. The starfruit is very rich in vitamins and essential minerals, mainly potassium, and has high fiber content. The starfruit is also available throughout the year.

GUAVA
The guava is usually a yellowish or yellowish green when it is ripe. This tropical fruit has a pleasant, thick, crunchy texture and a sweet sour taste. It may be eaten fresh or made and served as a refreshing juice. The guava is an excellent natural source of Vitamins C and A and of the minerals iron, potassium, as well as calcium. The guava is either packed with tiny hard seeds or practically seedless, the guava is also available all the year round.

DUKU LANGSAT
The duku langsat is a fruit native to Malaysia. The fruit is popular among visitors and especially from the East. Mainly eaten fresh, the fruits flesh is translucent and carries a delicate and sweet flavor. Duku langsat season is usually from July to August, with a shorter spell from November to February.

SOURSOP
Locally called durian belanda or durian mekah, the soursop originates from the same family as the more famous custard and sugar apple. This fruit has a thin, light greenish skin and tends to bruise easily when ripe. The white pulp of the soursop is rather fibrous. The soursop is more famous for its delightful sweet and acidic juice. The fruit carries high sugar content and a decent source of Vitamins B and C. The juice is an excellent sorbet and flavoring for ice cream. The soursop is usually available throughout the year, with peaks during the months of March and April, June to July, and October to December.