Kepel

Stelechocarpus burahol

fruit

Ripe fruit eaten fresh, with orange, juicy pulp, sold at markets in central Java.

Origin

Java and Malaysia

Season (United States)

all year round

Preparation

The brown skin is removed, then the orange pulp is eaten raw, setting aside the large seeds.

Molecules

In small amounts, not counted Pectins · Beta-carotene (vitamin A) · Insoluble fibers

Did you know?

Its pulp is said to give the breath of whoever eats it a violet scent; in Yogyakarta, it was reserved for the sultan's wives.