Binjai

What it is

The fruit is pear-shaped, about 10–19 cm (4–7½ in) long, usually with a single seed. Its skin turns pale yellow-brown, while some wani forms stay glossy pale green when ripe. Inside, the flesh is milky white. The ripe pulp is eaten; the milky juice of unripe fruit is irritating to skin and when swallowed.

Where it comes from

Binjai is native to Sumatra, Peninsular Malaysia and Borneo. It belongs to the wet tropical forests of this region, including swamp forests and riverbanks. The sweeter wani forms are especially associated with Bali, where the fruit reaches local markets, and also grow in East Kalimantan on Borneo.

How it's eaten where it grows

For the Dayak Maanyan people, sambal binjai combines ripe fruit with hot chillies and terasi, a fermented shrimp paste. The fruit supplies the sourness. Binjai sambal accompanies river fish; ripe flesh is also preserved with salt in jars so the sauce can be made outside the fresh season.

In Bali, sweet wani is eaten fresh or blended into creamy drinks. In Buleleng, many people buy wani even before it is ripe, to make Balinese rujak or to eat as it is. Binjai also goes into rojak, a fruit-and-vegetable salad.

How it's grown

A binjai tree can reach 45 m (148 ft). In Bali, owners of tall wani trees hire skilled climbers called tukang penek to bring in the harvest. The tree suits wet conditions: in East Kalimantan it is grown on riverbanks that flood from time to time.

When and where you'll find it

Bali's wani usually ripens from September through March and reaches local fruit markets. In East Kalimantan, binjai usually matures in the rainy season from November through March; in Sabah, the usual window is August through October. Wani can continue ripening after it has been picked.