Bali’s perfect tropical climate and fertile soil makes it home to unique fruits that you can’t get elsewhere. Try these local fruits during your trip to the island!
Durian is a large fruit with a green yellowish prickly shell and smooth custard-like sweet inside. It is a good source of magnesium, potassium, manganese, copper and antioxidants that boost immunity.
Mangosteen is a popular fruit that you can find at most markets and vendor carts in the more urban areas of Bali. It tastes similar to a sweet lychee and is rich in Vitamin C, potassium and iron. It also helps fight fevers, boosts the immune system and can help with regulating blood pressure and lowering cholesterol.
Garcinia mangostana contains a number of phytochemicals including phenolic acids, xanthones and prenylated benzophenone derivatives. These compounds have demonstrated anti-oxidant, anti-apoptotic and anti-inflammatory properties.
The northern Bali regency of Buleleng is currently working on expanding the export potential of its mangosteen production, with many farmers able to access export markets through an agent from Denpasar. However, a lack of consistent high quality planting material and limited processing capacity has hindered growth.
The infamous Durian – a fruit that’s loved or hated. It’s spiky, it smells like heaven and hell and it’s not for the faint of heart. But it’s definitely a Bali class tropical fruit you should try if you have the courage.
The Montong Durian is the latest durian variety to be cultivated in Yeh Sumbul village, Mendoyo district, Jembrana regency. It is a PKM project in collaboration with local farmers groups.
This type of durian has a thick flesh, and it is said to be stronger than normal durian. It’s a good source of Vitamin C and is also rich in dietary fiber. It can be eaten ripe or unripe. Moreover, it can be used to make various foods such as rujak, juice or ice cream.
Rambutan or starfruit is a tropical fruit with a distinctive fuzzy skin and sweet flesh. It is a very refreshing and healthy fruit that has high nutritional value and has numerous health benefits.
It contains a significant amount of vitamin C that enhances iron absorption for enhanced blood circulation, improves immunity and helps prevent heart disease. It also provides a substantial supply of potassium that regulates blood pressure and lowers cholesterol levels.
Keeping the fruits moist and shrink foliage wrapping prolongs post harvest life of rambutan. However, a rapid loss of weight and browning on the surface occur due to superficial pericarp deterioration which can be mitigated by the storage at high relative humidity. Further research is required to extend the ripening period of this crop.
Salak (Salacca zalacca) is a spiny palm that is a high-value understory species for tropical agroforestry plantings. It grows in wet tropical lowland climates and is commonly intercropped with coconut, oil palm, banana and durian.
This fruit is popular in Lombok and Java, where it is often eaten out of hand and is used to make drinks like salak wine. Salak’s scaly brown skin peels easily, and inside it is similar to garlic in appearance with three lobes containing seeds. It is rich in dietary fiber, calcium, iron and vitamin C.
Its astringency makes it best eaten green, but as it ripens it becomes sweet and crunchy. Its juice is often mixed with ice to form a refreshing drink. Salak can also be cooked and made into a variety of snacks and dishes.
Soursop (Annona muricata) is a tropical fruit with dark green thorny skin that becomes light yellow-light green as it ripens. Its white flesh is scattered with black seeds and has a mixed tart and sweet flavor. It is often used as ice sorbet and juice.
It is also commonly used in Bali to make dodol, a type of sweetmeat made by boiling soursop pulp and sugar until it turns solid. Soursop is also used as a refreshing drink during hot weather.
Soursop leaves contain many antioxidants and nutrients that promote health. They can reduce stress, relax muscles, and boost the immune system. In addition, they can help treat infections and prevent rheumatism, arthritis, and depression. They can also lower blood pressure and improve digestion.