Buah Anggur Brasil - Also known as Plinia cauliflora. Prized for its sweet, grape-like fruit that grows directly on the trunk and branches of the tree (cauliflory). The fruit has a juicy, aromatic pulp and is commonly eaten fresh or used in juices, jams, and wines. It thrives in tropical and subtropical climates.
Buah Jeruk Kaviar - Also known as Citrus australasica. Prized for its unique “caviar-like” citrus pearls that burst with tangy, refreshing juice. The fruit grows on small thorny citrus shrubs native to Australia and thrives in subtropical climates, widely used as a gourmet garnish in modern cuisine, seafood, and desserts.
Buah Ajaib - Prized for its unique ability to alter taste perception, making sour foods taste sweet after consumption. The fruit grows on small tropical shrubs and thrives in humid climates, often used in novelty food experiences and sensory tasting experiments rather than as a staple fruit.
Kenitu - Also known as Pouteria campechiana. Prized for its dense, creamy flesh with a sweet flavor and texture often compared to boiled egg yolk or pumpkin. The fruit grows on tropical evergreen trees and thrives in warm climates, commonly eaten fresh or used in smoothies and desserts.
Buah Kepel - Also known as Stelechocarpus burahol. Prized for its rare, aromatic fruit with a subtly sweet flavor and a distinctive fragrance. The fruit grows directly on the trunk of tropical evergreen trees and thrives in humid climates, historically valued in Java for traditional use and cultural significance.
Langsat - Also known as Lansium parasiticum. Prized for its juicy, translucent segments with a sweet to slightly tangy flavor. The fruit grows in clusters on tropical trees and thrives in warm, humid climates, commonly enjoyed fresh or used in light desserts and traditional dishes.
Duku - Also known as Lansium parasiticum. Prized for its soft, translucent flesh with a delicate sweet to slightly tangy flavor. The fruit grows in clusters on tropical trees and thrives in warm, humid climates, commonly enjoyed fresh as a seasonal tropical fruit.
Kedondong - Also known as Spondias dulcis. Prized for its crisp, juicy flesh with a refreshing sweet to tangy flavor. The fruit grows on fast-growing tropical trees and thrives in warm climates, commonly enjoyed fresh, in salads, or used in juices and traditional dishes.
Belimbing Wuluh - Also known as Averrhoa bilimbi. Prized for its intensely sour flavor and crisp, juicy texture. The fruit grows in clusters directly on the trunk and branches of small tropical trees, thriving in warm climates and widely used in cooking, pickles, and traditional dishes for its natural acidity.
Amla - Also known as Phyllanthus emblica. Prized for its highly nutritious fruit rich in vitamin C with a sharp, sour, and slightly bitter taste. The fruit grows on small to medium tropical trees and thrives in warm climates, widely used in traditional medicine, herbal preparations, and various culinary applications.
Jambu Mete - Also known as Anacardium occidentale. Prized for its kidney-shaped nuts and the edible cashew apple. The plant grows as a tropical tree and thrives in warm climates, widely cultivated for its nutritious nuts and used in a variety of culinary dishes and snacks
Pohon Cengkeh - Also known as Syzygium aromaticum. Prized for its aromatic flower buds, which are dried and used as a warm, fragrant spice. The tree is an evergreen tropical plant that thrives in humid climates, widely cultivated for culinary uses, traditional medicine, and essential oils.