Kuwini

What it is

A kuwini is an oval fruit about 10–13 cm (4–5 in) long and 6–9 cm (2½–3½ in) wide, with a large, fibre-covered stone. Its thick skin contains bitter latex, so it is peeled generously before eating.

The named forms differ in more than colour. In West Java, Kaweni has less fibrous flesh and a milder resinous taste. Bembem has a stronger smell and flavour. Both belong to the same fruit, Mangifera odorata.

Where it comes from

Kuwini is widely grown on Borneo, Sumatra and Java, and also grows in peninsular Thailand, South Sulawesi and the southern Philippines. It may have begun as a cross between the common mango and the horse mango. It has never been found growing wild.

How it's eaten where it grows

In Peranakan cooking around Singapore and Malaysia, sliced kuini goes into sambal buah kuini, a fruit relish for fried fish. Chillies, shallots, belacan shrimp paste and lime juice are pounded into a coarse paste, then mixed with lightly mashed fruit. Pomfret or mackerel goes alongside.

Ripe kuwini is also eaten fresh. Young fruit goes into chutney and salted pickles.

How it's grown

Kuwini grows on trees usually 10–15 m (33–49 ft) tall. It suits wet tropical places without long dry spells, including places too rainy for common mangoes to do well. Growers usually raise it from seed among other trees in home gardens and village orchards. Near Solok in West Sumatra, vegetables and bananas grow beneath the lighter canopy of old kuwini trees.

When and where you'll find it

In West Java, the main kuwini season usually runs from August through November. Fresh whole fruit also travels from Malaysia to Singapore, where it is sold by the kilogram. There it is spelled kuini; kuwini, kweni and mangga kweni are other names for the same fruit.