Is that a nangka? Is that a cempedak? NOOOOooo... it's a TARAP!I guess those of you from West Malaysia would not have seen this fruit before, or even tasted it. Well here they're plentiful along the roadside when they're in season, which is NOW.
Taraps grow on really huge trees with big leaves. The best way to get the fruit is from up the tree. Can't wait for it to drop, unlike durians. Coz either the birds or squirrels or worms will get to it first, or the impact on landing would crush the fruit.
Here is my loupo's brother getting the fruits with the grandmother as director.
"A bit more to the right... atas lagi... noooo not that one, the one beside is bigger... OK, now be careful... come down slowly... yes take that branch... "
See, need some guts to get those fruits huh. Worse still if got semut api on the trees... No pain, no gain ma. But if got money, can buy from the tamu (morning market).
Usually it is better to get the tarap before it ripens. Once it is plucked, it will ripen within the next one to two days. And ripe taraps don't last long.
Ah, here's how it looks like inside. The flesh is a bit like cempedak, only softer, more whitish and fragrant. The skin of the fruit is really a work of art, looking like a spiky sponge, tentacles, whatever you wish to call it. Supposedly designed to sustain the impact of landing on the ground. But it doesn't always work.
If you are gentle enough peeling the skin, you can get all the flesh off the skin while still hanging to the stalk, like the ones my loupo was holding.
The tarap can be eaten as it is, or fried coated with flour. I heard that the locals cook raw taraps into a dish.
No comments:
Post a Comment