Gamboge fruit

What it is

Also called false mangosteen, Garcinia xanthochymus has an almost round fruit measuring 5–8.9 cm (2–3.5 in) across. Ripe skin is yellow to pale orange. Both the yellow pulp around the seeds and the fleshy rind are edible, with a sharp taste that can carry some sweetness.

Where it comes from

Gamboge fruit grows naturally across a wide stretch of Asia, from India, Bangladesh, Nepal and Bhutan through Myanmar to Thailand and Vietnam. In the eastern Himalayas, it grows in hill forests. It is cultivated widely in Southeast Asia, and Albert Jaeger introduced the species to Hawaii in 1900.

How it's eaten where it grows

In West Sumatra, Minangkabau cooks use dried gamboge fruit in rendang. Beef cooks with coconut milk, chili, garlic, ginger, galangal and lemongrass; the sour fruit goes in as the mixture reaches its drying stage. Cooking continues until the coconut milk has dried down and the meat is soft.

The fruit also goes into preserves, jams and curries across Southeast Asia.

How it's grown

The tree keeps its leaves year-round. They are dark green, shiny and leathery, with clusters of small white flowers among them. Male and female flowers usually grow on separate trees. Growers can start plants from seed; they grow in full sun or partial shade, in moist, fertile soil that drains well.

When and where you'll find it

In Thailand, gamboge trees usually flower and fruit repeatedly, nearly year-round. In West Sumatra, mature fruit is split before drying; elsewhere in Southeast Asia it also becomes vinegar, jam and preserves.