10 Unknown Fruits of Borneo Ep. 16  |  Top 10 Fruits You’ve Never Heard Of

10 Unknown Fruits of Borneo Ep. 16 | Top 10 Fruits You’ve Never Heard Of

Borneo the 3rd largest island in the world
is home to many unknown fruits most on this planet have never seen before. Starting in
at number 10 we have: 10. Trichosanthes beccariana
The island of Borneo is divided into 3 countries, most of it belongs to Indonesia, the top third
to Malaysia and this small piece which is Brunei. The Trichosanthes beccariana grows
among the Indonesian area and into the Malaysian territory of Sabah. Being a member of the
cucumber family this climbing vine grows up to 40 feet or 12 meters tall.
Large flowers will develop into fruit that are cucumber or zucchini like green with dark
marking they will eventually turn orange when ripe. This orange pulp is sweet and delicious
but embedded with smooth black seeds. This fruit is basically a cucumber transformed
into something tasty like a pineapple. 9. Dillenia indica
Hailing from Borneo as well as neighboring countries like China, India, Sri Lanka, Nepal,
Bhutan, Myanmar, Thailand, Laos, Vietnam, Malaysia, Indonesia and Philippines the dillenia
indica or elephant apple one of the few fruits on this list with a non-scientific name. This
lumpy fruit is grown on a tree 100 feet or 30 meters tall which offers up not only fruit
but medicine, soap and polish. Thriving in tropical rainforests along rivers, this aromatic
sour fruit is enjoyed raw or cooked and added to fermented drinks or vinegar. A common addition
to curry dishes, drinks and preserves the elephant apple is best described as having
the taste of an unripe apple. The calyces or this part of the flower is also edible
tasting sour and added to curry dishes, jams and sherbet. The elephant apple has a laxative
effect on the body if consumed in large amounts and if rubbed in water it can be made into
soap. The dried leaves can be used to polish ivory where the juice of the leaves is applied
to the scalp to prevent baldness, who knows if that actually works? 8. Antidesma bunius
Cascading down the side of a 100 foot or 30 meter tall tree the bignay fruit grows in
these impressive long clusters, much like currants do, from offshoot vine-like branches
off the main tree trunk. While very much tree like when fully grown these trees when shorter
will grow more bush-like. Loved by the locals this fruit is grown in home orchards, cultivated
in the wild and in organized plantations. This one unlike many in this video can be
found in local markets in Borneo but also in China, India, Myanmar, Thailand, Laos,
Vietnam, Malaysia, Indonesia, Philippines, New Guinea, northern Australia and some of
the Pacific Islands. They grow among wet evergreen forest, on river banks, roadsides, forest
edges or in bamboo thickets. Thriving in hot humid conditions this tree has become invasive
in the philippines. Fruiting after 5 years of growth, male flowers
will be so aromatic that some people find it obnoxious. The fruit is eaten raw or cooked,
made into jam or jellies. When perfectly ripe, beneath the tough outer skin is sweet juicy
flesh that’ll stain your fingers and mouth. With a taste sometimes compared to that of
a cranberry, those with a sensitive taste palette may detect an unpleasant bitter aftertaste
that most don’t seem to notice. A large seed is present in the middle of this fruit
which shouldn’t be eaten but the young leaves of the tree are eaten raw in a salad or mixed
with rice in a side dish. These leaves have a sour taste which adds a nice kick to a meal
but is also useful in treating snakebites in Asia 7. Glenniea philippinensis
Found on a medium size tree about 60 feet or 18 meters tall at low elevation in thickets
and forests along streams, this fruit is found in southeast Asia more specifically the state
of Sabah in Borneo, southern Thailand, Vietnam, and the Philippines. Locals harvest it for
the fruit and as a source of wood to build furniture and carvings. Not a lot is known
about this fruit, we do know the fruit is edible which ripens from green to yellow.
This pear-shaped fleshy fruit is sour, a bit astringent with 2 large seeds in the middle.
Measuring about the size of a peach the edible flesh inside isn’t quite as generous as
a peach but still offers a good amount of pulp to eat. 6. Eleiodoxa conferta
Going by the name asam paya fruit a 13 foot or 4 meter bush produces this cluster of red
scaly fruits that can be found in local markets in Borneo. Sporadically found throughout southeast
Asia in Thailand, Malaysia and Indonesia, this bush grows among freshwater swamps and
peat swamp forest. A large root system underground creates new shoots that grow above ground
producing this evergreen palm. With this fruit is white flesh very similar to these asam
kelubi fruit. It has a strong acidic sour taste, stronger
than a lemon, which isn’t consumed raw but cooked in curries, it is also boiled down
to make crystallized candied treats. This fruit is also used to create a treatment for
bad coughs. Sometimes used as a substitute for tamarind, the apical or terminal bud,
the end of the palm can be cooked and eaten like a vegetable with the only downside being
the trunk of that palm will die off but new side shoots will form at the base. 5. Terminalia catappa
Born from a massive 130 foot or 40-meter tree is the Indian almond. This fast-growing tree
is found in a more diverse range of places than the other fruits in this video. Madagascar,
China, India, Myanmar, Cambodia, Vietnam, Malaysia, Indonesia, Philippines, New Guinea,
Australia and Borneo all are home to this fruit which is found growing inland from ocean
beaches, coastal plains and at river mouths. This tree is not only home to the Indian almond
fruit but biting and stinging ants often inhabit hollow twig on this tree. Drought and salt-resistant
this coastal tree can produce 2 crops of fruit per year. The fruit changes color from green
to yellow, orange and finally to a dark redddish purple when ripe. In this ripe state only
the seed inside is edible offering an almond-like taste. The Indian almond is eaten raw or cooked,
sometimes chopped up and added to cookies, dessert fillings, sweets, bread mixes, soups
and stews. The seeds are provide a rich source of zinc and are high in oil around 50%. This
oil is sometimes used as cooking oil. Not only is the seed edible so is the fruit flesh
that surrounds it but only in it’s young state. When green the flesh tastes acidic
and is quite juicy with a somewhat sweet taste. It has a wonderful aroma which tends to be
more pleasant that the fibrous eating experience of the fruit itself. The leaves and bark of
this tree provided tananins, a yellow-green dye from the leaves used on fabrics and a
black dye used as ink comes from the bark and fruit. 4. Garcinia dulcis
The Mundu or Maphuut fruit native to Borneo the Philippines and Indonesia is found in
hot wet tropical conditions on a medium size tree. It has been introduced into tropical
America with some success. Eaten fresh if you enjoy sour, they are acidic with a very
juicy pulp on the inside. Making an excellent jam the mundu fruit has
thin skin which doesn’t protect them well making them not ideal to be transported. High
in phosphorus, carbohydrates and citric acid the mundu is used medicinally to soothe sore
throats and scurvy. An extract from the crushed root is used to treat fever and poisoning
where pounded seeds are applied to areas of swelling. The bark can yield an extract for
cleaning wounds or a green dye that is used to dye mats. 3. Ficus carrii
Found in Brunei and most predominantly in Sabah the ficus carrii or Carr’s Fig was
named after Cedric Eroll Carr an orchid fanatic who spent months collecting figs for botanist
Edred Corner on Kinabalu this mountain in Sabah. This fig is a scarce root climber that
attaches to tree trunks in the mountainous areas. They are typically found at 3000 to
5000 feet or1200 to 1500 meters. These oblong figs measure 2 inches or 5 cm in diameter
and about 5 inches or 12 cm long and are layered with short hairs. They ripen from white to
brown and finally purple when ready to consume. Getting your hands on one of these isn’t
the easiest task, they are often guarded by green pit vipers who too also value their
juicy flesh. 2. Litsea garciae
Created by an 85 foot or 26 meter tall evergreen tree, Indonesia is the main country that cultivates
this fruit for eating. Grown along rivers and hillsides with sandy or clay soil this
fruit is eaten raw or cooked, has creamy white flesh which eats much like an avocado.
Sometimes added to steamed rice the litsea garciae typically recieves a light rolling
in the hands before eating as it will bring out the flavour. Measuring 1 to 2 inches or
25- 45 mm in diameter, this fruit is found in Taiwan, the Philippines and Borneo. Oil
extracted from the seeds is used to create soap and candles where the bark of this tree
is used to cure caterpillar stings. 1. Ardisia elliptica
This small evergreen shrub produces dark purple edible berries. This large shurb can grow
to exception heights but doesn’t typically. Locals harvest this berry to use for food
and medicine but sometimes grow it as an ornamental plant. Most commonly found in southern India,
Sri Lanka to the Nicobar Islands, Thailand, Cambodia, Vietnam, Malaysia, Indonesia, Philippines,
New Guinea and of course Borneo. Growing along the coast on beaches in sandy soil, tidal
riversides, peat swamps and edges of mangrove swamps thiss fast growing plant thrives in
areas with high rainfall of 60 inches or 1500 mm or more. They can grow more than 3 feet
or a metert in it’s first year, and is considered invasive in Florida and declared a noxious
weed in Hawaii. Birds are to blame for its widespread propagation in these places. Fruit
is produced randomly throughout the year offering a constant supply of food over the 25 year
life span of the plant. This fruit looks like a really exciting tasting
fruit but that really isn’t the case. Even though it isn’t the most flavourful it has
a starch like eating experience with some slight sourness that comes through. Measuring
less than ½ an inch or 11mm in diameter with 1 single seed inside, mature fruit change
color from a light pinkish to red to a dark purple when ripe. This fruit will stain your
fingers purple much like a beet. The young shoots of this plant are also edible raw or
cooked and the flowers are sometimes cooked, medicinally the roots are used with childbirth
where the leaves are used to soothe wounds. Which one of these fruit is most enticing
for you to try? I’m going to have to go with the number 10 the Trichosanthes beccariana
the sweet cucumberish fruit. Don’t forget to subscribe and until the next one have a
good one.