Kerantungan

What it is

The round fruit grows up to 20 cm (8 in) across. Its broad, stiff spines curve slightly, giving the shell a bristling outline. Inside, a thick white, spongy layer separates the chambers.

The edible part is called the aril: the soft covering around a seed. Here it is sweet, creamy and sticky, with a pale yellow colour. The seeds sit inside the pieces of flesh and are discarded when the fruit is eaten.

Where it comes from

Kerantungan grows in Peninsular Malaysia, Sumatra and Borneo, including Sabah, Sarawak and Kalimantan. It is sometimes planted as a fruit tree as well as gathered from the forest.

Names change across that range. In Sumatra it is durian daun; kerantongan is one of its Kalimantan names. In Peninsular Malaysia it is also called durian beludu. The botanical name, Durio oxleyanus, ties these regional names to the same fruit.

How it's eaten where it grows

In Malaysia and Indonesia, kerantungan is primarily a fresh fruit. Once the shell is cracked open, the pieces of flesh are eaten directly and the seeds left behind. Some home preparations mix the flesh with coconut milk or shaved ice, or serve it over sticky rice, keeping the sweet pulp at the centre of a simple dessert.

How it's grown

A small fruit grows on a large tree. Kerantungan can reach 40 m (131 ft), with its crown rising above the lowland rainforest canopy. Its flowers are white or pale cream and grow on twigs and older branches. New trees can be raised from seed; occasional cultivation sits alongside gathering fruit from wild trees.

When and where you'll find it

In Malaysia and Indonesia, it is usually in season during the wet months, October through January. Foragers gather the fruit from the forest for fresh markets, where it is sold locally.

It is best eaten soon after it is picked. Once opened, the flesh keeps for 1 to 2 days in a sealed container, and it can also be frozen.