Matoa

What it is

Matoa, Pometia pinnata, measures about 1.5–5 cm (⅝–2 in) long. Its white to pinkish flesh is translucent and jelly-like. The part you eat is the fleshy covering around the seed.

Ripe colour depends on the type. In Pekanbaru, green matoa can stay green or become yellow-green or red-tinged. Dark-skinned types pass through an astringent dark-red stage before becoming black and sweet.

Where it comes from

The tree’s range runs from Sri Lanka and the Andaman Islands through Southeast Asia to Taiwan, Fiji and Samoa. The same species supplies timber called kasai.

In Pekanbaru, Indonesia, matoa began as a tree marking field boundaries. As people wanted more of the fruit, farmers kept the trees with the best-tasting fruit and began growing them more intensively.

How it's eaten where it grows

In Tangerang, Indonesia, es buah matoa puts peeled, deseeded fruit into an iced drink with cocopandan syrup and basil seeds. The seeds soak in warm water first, then join the fruit, syrup, cold water and ice.

An Indonesian asinan matoa pairs the fruit with pineapple in a sweet, salty chilli dressing. The dressing cools after boiling before the fruit and lemon or lime juice go in.

How it's grown

Matoa grows in warm, humid climates and commonly reaches 12–20 m (39–66 ft) tall. In Pekanbaru, trees generally begin bearing after about three years. Growers cut fruiting branches at harvest, pruning as they pick. Choosing which trees to keep also shapes the crop: seedlings can differ in flesh thickness, sweetness and texture.

When and where you'll find it

In Pekanbaru, matoa usually fruits in May and June, then again in September and October. Fresh fruit reaches roadside stalls, traditional markets, supermarkets and Indonesian online sellers. In Fiji and Tonga, the main season usually falls in February and March. Tongans call the fruit tava.