Wild rambai

Baccaurea multiflora, B. parviflora

fruit

Small tart fruits of wild baccaureas, cousins of the rambai: nibbled as a snack, or cooked, which suits them better.

Origin

Malay Peninsula, Sumatra, Borneo and Bangka

Season (United States)

all year round

Preparation

The fruits are peeled and eaten raw, or cooked for a few minutes with sugar.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

On Bangka, tampui burung is nibbled as a snack for its slightly sour taste.