The History of Sumatra Part 8

(PLATE 3. THE MANGUSTIN FRUIT, GARCINIA MANGOSTANA.

Engraved by J. Swaine.

Published by W. Marsden, 1810.)

MANGUSTIN.

The mangustin, called by the natives manggis and manggista (Garcinia mangostana, L.) is the pride of these countries, to which it exclusively belongs, and has, by general consent, obtained, in the opinion of Europeans, the pre-eminence amongst Indian fruits. Its characteristic quality is extreme delicacy of flavour, without being rich or luscious.

It is a drupe of a brownish-red colour, and the size of a common apple, consisting of a thick rind, somewhat hard on the outside, but soft and succulent within, encompa.s.sing kernels which are covered with a juicy and perfectly white pulp, which is the part eaten, or, more properly, sucked, for it dissolves in the mouth. Its qualities are as innocent as they are grateful, and the fruit may be eaten in any moderate quant.i.ty without danger of surfeit, or other injurious effects. The returns of its season appeared to be irregular, and the periods short.

DURIAN.

The durian (Durio zibethinus) is also peculiar to the Malayan countries.

It is a rich fruit but strong and even offensive in taste as well as smell, to those who are not accustomed to it, and of a very heating quality; yet the natives (and others who fall into their habits) are pa.s.sionately addicted to it, and during the time of its continuing in season live almost wholly upon its luscious and cream-like pulp; whilst the rinds, thrown about in the bazaars, communicate their scent to the surrounding atmosphere. The tree is large and lofty; the leaves are small in proportion, but in themselves long and pointed. The blossoms grow in cl.u.s.ters on the stem and larger branches. The petals are five, of a yellowish-white, surrounding five branches of stamina, each bunch containing about twelve, and each stamen having four antherae. The pointal is k.n.o.bbed at top. When the stamina and petal fall, the empalement resembles a fungus, and nearly in shape a Scot's bonnet. The fruit is in its general appearance not unlike the bread-fruit, but larger, and its coat is rougher.

BREAD-FRUIT.

The sutun kapas, and sukun biji or kalawi, are two species of the bread-fruit-tree (Artocarpus incisa). The former is the genuine, edible kind, without kernels, and propagated by cuttings of the roots. Though by no means uncommon, it is said not to be properly a native of Sumatra. The kalawi, on the contrary, is in great abundance, and its bark supplies the country people with a sort of cloth for their working dresses. The leaves of both species are deeply indented, like those of the fig, but considerably longer. The bread-fruit is cut in slices, and, being boiled or broiled on the fire, is eaten with sugar, and much esteemed. It cannot however be considered as an article of food, and I suspect that in quality it is inferior to the bread-fruit of the South-Sea Islands.

JACK-FRUIT.

The Malabaric name of jacca, or the jack-fruit, is applied both to the champadak or chapada (Artocarpus integrifolia, L. and Polyphema jaca, Lour.) and to the nangka (Artocarpus integrifolia, L. and Polyphema champeden, Lour). Of the former the leaves are smooth and pointed; of the latter they are roundish, resembling those of the cashew. This is the more common, less esteemed, and larger fruit, weighing, in some instances, fifty or sixty pounds. Both grow in a peculiar manner from the stem of the tree. The outer coat is rough, containing a number of seeds or kernels (which, when roasted, have the taste of chestnuts) inclosed in a fleshy substance of a rich, and, to strangers, too strong smell and flavour, but which gains upon the palate. When the fruit ripens the natives cover it with mats or the like to preserve it from injury by the birds. Of the viscous juice of this tree they make a kind of birdlime: the yellow wood is employed for various purposes, and the root yields a dye-stuff.

MANGO.

The mango, called mangga and mampalam (Mangifera indica, L.) is well known to be a rich, high-flavoured fruit of the plumb kind, and is found here in great perfection; but there are many inferior varieties beside the ambachang, or Mangifera foetida, and the tais.

JAMBU.

Of the jambu (eugenia, L.) there are several species, among which the jambu merah or kling (Eugenia malaccensis) is the most esteemed for the table, and is also the largest. In shape it has some resemblance to the pear, but is not so taper near the stalk. The outer skin, which is very fine, is tinged with a deep and beautiful red, the inside being perfectly white. Nearly the whole substance is edible, and when properly ripe it is a delicious fruit; but otherwise, it is spongy and indigestible. In smell and even in taste it partakes much of the flavour of the rose; but this quality belongs more especially to another species, called jambu ayer mawar, or the rose-water jambu. Nothing can be more beautiful than the blossoms, the long and numerous stamina of which are of a bright pink colour. The tree grows in a handsome, regular, conical shape, and has large, deep-green, pointed leaves. The jambu ayer (Eugenia aquea) is a delicate and beautiful fruit in appearance, the colour being a mixture of white and pink; but in its flavour, which is a faint, agreeable acid, it does not equal the jambu merah.

PLANTAIN.

Of the pisang, or plantain (Musa paradisiaca, L.) the natives reckon above twenty varieties, including the banana of the West Indies. Among these the pisang amas, or small yellow plantain, is esteemed the most delicate; and next to that the pisang raja, pisang dingen, and pisang kalle.

Pineapple.

The nanas, or pineapple (Bromelia ananas), though certainly not indigenous, grows here in great plenty with the most ordinary culture.

Some think them inferior to those produced from hothouses in England; but this opinion may be influenced by the smallness of their price, which does not exceed two or three pence. With equal attention it is probable they might be rendered much superior, and their variety is considerable.

The natives eat them with salt.

ORANGES.

Oranges (limau manis) of many sorts, are in the highest perfection. That called limau j.a.pan, or j.a.pan orange, is a fine fruit, not commonly known in Europe. In this the cloves adhere but slightly to each other, and scarcely at all to the rind, which contains an unusual quant.i.ty of the essential oil. The limau gadang, or pumple-nose (Citrus aurantium), called in the West Indies the shaddock (from the name of the captain who carried them thither), is here very fine, and distinguished into the white and red sorts. Limes or limau kapas, and lemons, limau kapas panjang, are in abundance. The natives enumerate also the limau langga, limau kambing, limau pipit, limau sindi masam, and limau sindi manis. The true citron, or limau karbau, is not common nor in esteem.

GUAVA.

The guava (Psidium pomiferum) called jambu biji, and also jambu protukal (for Portugal, in consequence, as we may presume, of its having been introduced by the people of that country) has a flavour which some admire, and others equally dislike. The pulp of the red sort is sometimes mixed with cream by Europeans, to imitate strawberries, from a fond partiality to the productions of their native soil; and it is not unusual, amidst a profusion of the richest eastern fruits, to sigh for an English codling or gooseberry.

CUSTARD-APPLE.

The siri kaya, or custard-apple (Annona squamosa), derives its name from the likeness which its white and rich pulp bears to a custard, and it is accordingly eaten with a spoon. The nona, as it is called by the natives (Annona reticulata), is another species of the same fruit, but not so grateful to the taste.

PAPAW.

The kaliki, or papaw (Carica papaja), is a large, substantial, and wholesome fruit, in appearance not unlike a smooth sort of melon, but not very highly flavoured. The pulp is of a reddish yellow, and the seeds, which are about the size of grains of pepper, have a hot taste like cresses. The watermelon, called here samangka (Cucurbita citrullus) is of very fine quality. The rock or musk-melons, are not common.

TAMARIND.

Tamarinds, called asam jawa, or the Javan acid, are the produce of a large and n.o.ble tree, with small pinnated leaves, and supply a grateful relief in fevers, which too frequently require it. The natives preserve them with salt, and use them as an acid ingredient in their curries and other dishes. It may be remarked that in general they are not fond of sweets, and prefer many of their fruits whilst green to the same in their ripe state.

(PLATE 4. THE RAMBUTAN, Nephelium lappaceum.

L. Wilkins delt. Engraved by J. Swaine.

Published by W. Marsden, 1810.)

RAMBUTAN.

The rambutan (Nephelium lappaceum, L. Mant.) is in appearance not much unlike the fruit of the arbutus, but larger, of a brighter red, and covered with coa.r.s.er hair or soft spines, from whence it derives its name. The part eaten is a gelatinous and almost transparent pulp surrounding the kernel, of a rich and pleasant acid.

(PLATE 5. THE LANSEH FRUIT, Lansium domestic.u.m.

L. Wilkins delt. Hooker Sc.

Published by W. Marsden, 1810.

PLATE 6. THE RAMBEH FRUIT, A SPECIES OF LANSEH.

Maria Wilkins delt. Engraved by J. Swaine.

Published by W. Marsden, 1810.)

LANSEH.

The lanseh, likewise but little known to botanists, is a small oval fruit, of a whitish-brown colour, which, being deprived of its thin outer coat, divides into five cloves, of which the kernels are covered with a fleshy pulp, subacid, and agreeable to the taste. The skin contains a clammy juice, extremely bitter, and, if not stripped with care, it is apt to communicate its quality to the pulp. M. Correa de Serra, in les Annales du Museum d'Histoire Naturelle Tome 10 page 157 plate 7, has given a description of the Lansium domestic.u.m from specimens of the fruit preserved in the collection of Sir Joseph Banks. The chupak, ayer-ayer, and rambe are species or varieties of the same fruit.

BLIMBING.

Of the blimbing (Averrhoa carambola) a pentagonal fruit, containing five flattish seeds, and extremely acid, there are two sorts, called penjuru and besi. The leaves of the latter are small, opposite, and of a sapgreen; those of the former grow promiscuously and are of a silver green. There is also the blimbing bulu (Averrhoa billimbi), or smooth species. Their uses are chiefly in cookery, and for purposes where a strong acid is required, as in cleaning the blades of their krises and bringing out the damask, for which they are so much admired. The cheremi (Averrhoa acida) is nearly allied to the blimbing besi, but the fruit is smaller, of an irregular shape, growing in cl.u.s.ters close to the branch, and containing each a single hard seed or stone. It is a common subst.i.tute for our acid fruits in tarts.

KATAPING.

The kataping (Terminalia catappa, L. and Juglans catappa, Lour.) resembles the almond both in its outer husk and the flavour of its kernel; but instead of separating into two parts, like the almond, it is formed of spiral folds, and is developed somewhat like a rosebud, but continuous, and not in distinct laminae.

SPECIES OF CHESTNUT.

The barangan (a species of f.a.gus) resembles the chestnut. The tree is large, and the nuts grow sometimes one, two, and three in a husk. The jerring, a species of mimosa, resembles the same fruit, but is larger and more irregularly shaped than the barangan. The tree is smaller. The tapus (said to be a new genus belonging to the tricoccae) has likewise some a.n.a.logy, but more distant, to the chestnut. There are likewise three nuts in one husk, forming in shape an oblong spheroid. If eaten unboiled they are said to inebriate. The tree is large.