Liposu

What it is

Liposu, Baccaurea lanceolata, has rounded to oval fruit that can measure about 3.8 by 6 cm (1.5 by 2.4 in). Inside are one to four seeds with translucent white flesh around them. The skin is purple or green when young and matures to shades from green and yellow to whitish or brownish. The flesh tastes strongly sour, with a little sweetness.

Where it comes from

Liposu grows across Southeast Asia, including Thailand, Peninsular Malaysia, Sumatra, northern Java, Borneo and Palawan. In Sabah, the Dusun people in particular make it into juice and dried slices. Trees grow wild near homes and in the neighbouring forest; one grows in the hill forest at Kiansom, Inanam.

How it's eaten where it grows

In Sabah, slices of liposu accompany rice and spicy fish, or are dipped in salt or sugar. Sambal liposu pairs the fruit’s sourness with chilli and dried anchovies; some preparations also use tuhau, a local wild ginger.

Dusun cooks also turn the fruit into juice and sun-dry slices for later cooking. In Sarawak, liposu accompanies chicken rice as well as going into the cooking pot.

How it's grown

Liposu is a tropical forest tree with a dense crown, reaching up to 30 m (98 ft). It grows in humid lowland forest, including slopes and riverbanks. Much of the fruit comes from wild trees near homes rather than orchards. Fresh seeds can sprout within a few days, and fruit clusters form along the trunk.

When and where you'll find it

In Sabah, liposu can fruit throughout the year. It is traded at tamu, the local open-air markets, and also appears occasionally in traditional markets in South Aceh, Indonesia. Fresh fruit is used for eating and sauces; sun-dried slices keep its sourness available as a cooking ingredient. Many village harvests come from nearby wild trees.