Duku

Duku refers to the edible fruit of the tropical tree Spondias dulcis, a member of the Anacardiaceae family. In various regions the fruit is also known as ambarella, hog plum, or golden apple. The name duku is commonly used in parts of Southeast Asia, including Indonesia and Malaysia, where the fruit is widely cultivated and consumed.

The tree is typically medium to large, reaching several meters in height. The fruit is a drupe with a thin, smooth rind that is green when unripe and turns yellow or orange as it ripens. The flesh is crisp and yellow, surrounding a single central stone. When ripe, duku has a sweet-tart flavor and a fragrant aroma; unripe fruit is frequently used for sour preparations.

Origin and distribution: Spondias dulcis is native to the Pacific Islands and parts of Southeast Asia and has been disseminated to tropical regions worldwide. Today it is grown in tropical Asia, the Caribbean, Africa, and the Americas, where it adapts to a range of well-drained soils and warm climates.

Uses: Duku is eaten fresh, chilled or at room temperature. It is also processed into beverages, jams, jellies, chutneys, pickles, and relishes. In many cuisines, unripe fruit is valued for its tartness in savory dishes, salads, and sauces.

Nutrition and varieties: The fruit provides vitamin C and dietary fiber and contains minerals such as potassium. Varieties differ in size, sweetness, and acidity, with some selections bred for improved flavor or storage characteristics.

Storage and handling: Ripe duku keeps for a short period refrigerated. Unripe fruit can be allowed to ripen at room temperature, and the stone is typically removed before consumption.