Pulasan

What it is

The oval fruit measures 4–6.5 cm (1.6–2.6 in) long and can ripen purple-red. Inside, the sweet flesh surrounds a seed. In Java, some forms come away from the seed easily; in others the flesh clings to it.

Its botanical name is Nephelium ramboutan-ake, also known as Nephelium mutabile. Like rambutan, it belongs to the soapberry family, but the two are separate fruits.

Where it comes from

Pulasan’s native range stretches from Assam and Myanmar into Southeast Asia. It has long been grown in Malaysia and Thailand, and around Bogor on Java. Trees reached Puerto Rico in 1926, followed by plants sent from Java to Honduras in 1927. In the United States, pulasan trees are kept in field plantings in Hilo, Hawaii.

How it's eaten where it grows

In Tronoh, Perak, Salina Jalaludin’s asinan combines pulasan and rambutan with a sweet, salty dressing and sliced chillies. It can be eaten straight away or chilled.

At Penang Tropical Fruit Farm, a potato-and-pulasan cutlet wraps the peeled, seeded fruit in mashed potato and minced beef, then fries it until golden. The pulasan sits in the middle of each cutlet.

How it's grown

Pulasan is an evergreen tropical tree that grows in humid conditions with moist soil. Trees grown from seed may turn out male or female, so seedlings are not favoured; budding works when it's done in the rainy season. The fruit is picked in bunches when most of it has changed from green to red or yellow.

When and where you'll find it

In Johor, Malaysia, pulasan usually ripens from June to August, following flowering after dry weather. Fresh fruit is eaten straight from its shell. It also takes other forms: canned in syrup, frozen or dried, and made into preserves or used to flavour ice cream.