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Duku fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Duku fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo.
Seasons/Availability
Duku fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.
Current Facts
Duku, botanically classified as Lansium domesticum, are tropical fruits that grow in grape-like clusters on trees that can reach over thirty meters in height and belong to the Meliaceae or mahogany family. Within the genus Lansium, there are very similar species that all grow in the humid, tropical regions of Asia and Southeast Asia and are often mistaken for Duku. There is some debate on whether Langsat and Duku are different species, with some cultures classifying them as the same, but the two fruits do vary in appearance and flavor. Duku is found growing in the wild and has recently increased in popularity as a snack fruit, valued for its sweet-tart flavor, and is being commercially grown on a small scale for domestic sales at night markets and local fruit stands in Southeast Asia.
Nutritional Value
Duku is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium.
Applications
Duku is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Duku can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Duku can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator.
Ethnic/Cultural Info
On the island of Camiguin in the Philippines, the festival Camiguin Lanzones is held every October to celebrate the annual fruit harvest. At the four-day festival, there are fruit samplings, dance performances, beauty pageants, and live entertainment to celebrate the fruits of the Lansium genus and it is also a way for the locals to celebrate their legacies and history. In addition to consumption, fruits such as Duku are favored by locals for their medicinal properties. Believed to help reduce symptoms associated with gastrointestinal issues, the seeds of the fruit are made into a paste and consumed. This paste is also thought to help reduce symptoms of fevers and colds, and the dried fruit peels are commonly burned as a fragrance to help repel mosquitos.
Geography/History
Duku fruits are native to Southeast Asia and have been growing wild since ancient times. The fruits were then spread to Asia and Central America via trade routes and arrived in Hawaii around 1930. Today the fruit is cultivated on a small scale in Malaysia, Thailand, India, the Philippines, and Indonesia, and is available at local markets in regions across Asia, Southeast Asia, Central America, and Hawaii.
Duku fruits are small to medium-sized, growing in clusters of about ten, and range from 3 to 7 centimeters in diameter. Their leathery rind is tan to pale yellow with fine fuzzy hairs, often developing brown spots as they ripen. The fruit's translucent-white flesh is juicy, divided into 1-5 soft segments, and has a texture resembling grapes. Mature dukus offer a sweet-tart taste with acidity, similar to grapefruit or pomelo.
Duku fruit is best enjoyed raw to highlight its sweet and tangy flavor, with the easily removable rind revealing segments that can be eaten whole. It's a versatile fruit, often used in mixed fruit salads, blended into juices, or paired with desserts like ice cream. Duku also complements tropical fruits like lychee and rambutan, as well as herbs like mint and basil. Properly stored, it can last 3-4 days at room temperature or up to a week in the refrigerator.
Duku fruits: Duku fruits are native to Southeast Asia and have been cultivated for centuries. They were introduced to Central America and Hawaii via trade routes, arriving in Hawaii around 1930. Today, the fruit is grown on a small scale in countries like Malaysia, Thailand, India, the Philippines, and Indonesia. It can often be found in local markets across Asia, Southeast Asia, Central America, and Hawaii.
Duku, a tropical fruit from the Lansium domesticum species, grows in grape-like clusters on trees reaching over thirty meters tall, belonging to the mahogany family. Found in humid regions of Asia and Southeast Asia, its sweet-tart flavor has made it popular as a snack fruit, often sold in night markets. Nutritionally, it is rich in vitamins A, B, C, and E, dietary fiber, and contains minerals such as calcium, potassium, iron, and phosphorus.
Duku fruit holds significance beyond its taste and nutrition on Camiguin island in the Philippines. Locals believe its seeds, when made into a paste, can alleviate gastrointestinal discomfort, fevers, and colds. Additionally, dried duku peels are often burned for their aromatic properties, aiding in repelling mosquitos. The fruit is celebrated annually during the four-day Camiguin Lanzones festival, honoring harvest traditions and local heritage.
Duku fruit: These fruits, growing in clusters of about ten, have a translucent-white flesh that is juicy, tender, and soft, similar to grapes. The rind may be tan to pale yellow with brown spots, while the flesh is divided into 1-5 segments. Young Duku fruits are sour, but their mature flavor blends sweet-tart notes with a light acidity, resembling grapefruit and pomelo.
Duku is best enjoyed fresh due to its sweet and tangy flavor. Its segments can be eaten raw or mixed into fruit salads, drinks, or desserts like ice cream and pastries. The fruit pairs splendidly with tropical fruits like lychee and rambutan, and herbs like mint or cilantro. At room temperature, Duku lasts 3-4 days, but refrigeration extends its shelf life to one week.
Duku grows in grape-like clusters on trees that can reach over thirty meters and belong to the Meliaceae family. The fruit is often mistaken for species like Langsat but differs in flavor and appearance. Duku's sweet-tart taste has made it a popular snack fruit, available in night markets and local stands. It is rich in vitamins A, B, C, and E, along with fiber, iron, potassium, phosphorus, and calcium.
Duku fruits are native to Southeast Asia and have been cultivated there since ancient times. They spread through trade routes to other parts of Asia, Central America, and Hawaii, arriving in Hawaii around 1930. Today, they are grown in Malaysia, Thailand, India, the Philippines, and Indonesia, and are sold at local markets across these regions, as well as Southeast Asia, Central America, and Hawaii.
Duku: In Camiguin, Philippines, Duku fruits are celebrated during the Camiguin Lanzones Festival every October, marking the annual harvest. Beyond being consumed for their tropical flavor, duku offers medicinal benefits. Locals use its seeds to make a paste believed to ease gastrointestinal problems, fevers, and colds. Additionally, dried peels are burned to produce a fragrant smoke that repels mosquitos.