Mundu

What it is

Mundu, Garcinia dulcis, is also called yellow mangosteen or ma-phut. Its round fruit measures 5–8 cm (2–3 in) across and comes to a slight point. The skin is thin and soft, with pale yellow pulp around one to five seeds. Each seed is about 2.5 cm (1 in) long.

Sour fruit is common, but the trees differ. In Damrong’s garden in Thailand, some bear sharply sour fruit, others sweet-sour fruit, and others sweet fruit.

Where it comes from

Mundu’s home includes India’s Andaman and Nicobar Islands, the Philippines, Peninsular Malaysia, Java and Kalimantan. It is also grown elsewhere in Southeast Asia, though rarely beyond the region. The names change with the place: mundu in Indonesia and Malaysia, baniti in Tagalog and ma-phut in Thailand.

How it's eaten where it grows

In Thailand, where it's called ma-phut, most people eat it fresh. At Damrong’s ma-phut garden in Bueng Bon, Pathum Thani, a cook turned it into new dishes. One is a som tam-style salad: shredded mundu pounded with chilli, garlic and long beans, then joined by lotus shoots, dried fish and grilled prawns. Tamarind, fish sauce and shrimp paste season it.

A frozen dessert uses the same fruit three ways: jam on the bottom, fruit cooked in jasmine-scented syrup above it, and scraped ma-phut ice, or granita, on top.

How it's grown

Mundu grows into a tree up to 13 m (43 ft) tall, with a short brown-barked trunk. Its leaves shine dark green above and are usually hairy underneath. Male and female flowers generally grow on separate trees, though some flowers contain both parts. Growers raise it from seed in fertile, well-drained soil.

When and where you'll find it

In Indonesia, mundu usually fruits in October and November. At Damrong’s Thai garden, new flowers can appear while the older crop is still hanging. Fresh mundu is a locally traded fruit in Southeast Asia; its pulp also goes into jam, preserves and sherbet.