Jeruk

Jeruk is a term used in Indonesian and Malay to refer to citrus fruits in general as well as to preserved or pickled preparations of citrus and other fruits. In everyday language, jeruk can mean the fresh fruit such as orange or lime, while in culinary contexts it can denote fruits preserved in sugar syrup, brine, or vinegar, often sold as snacks or condiments.

Citrus fruits are grown widely in Southeast Asia, including Indonesia, Malaysia, Thailand, and the Philippines. In markets, the range commonly encountered includes oranges, mandarins, lemons, limes, and pomelos. In Indonesian cuisine, the leaves and rind of kaffir lime, known as jeruk purut, are valued for aroma and zest.

Jeruk is eaten fresh or juiced, and preserved versions are made by soaking slices in syrup, brine, or other solutions, sometimes with spices. Such preserved products are common as street snacks, garnishes, or flavoring components in dishes and beverages.

Nutritionally, jeruk fruits are typically rich in vitamin C, flavonoids, and dietary fiber. Preserved forms may contain added sugar and salt, which can affect their overall nutritional profile, so consumption should consider these additives.

Etymologically, the word jeruk derives from Malay and Indonesian roots related to preserving or pickling. The term today covers both the fresh citrus fruit and various preserved preparations, reflecting its dual role in regional food culture.