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Timun Suri can widely range in size from small to large and are oval to elliptical in shape. The rind is smooth, firm, and matures from green to bright yellow, sometimes showcasing white spots or stripes. Underneath the rind, the white flesh is soft, dense, and aqueous. In the center of the fruit, there is also a semi-hollow cavity filled with many oval, cream-colored seeds. Timun Suri is highly aromatic with a tender, juicy consistency and a mild, sweet flavor.
Seasons/Availability
Timun Suri is available year-round in Indonesia, with a peak season during the holy month of Ramadan.
Current Facts
Timun Suri, botanically classified as Cucumis melo, is an elongated melon that grows on leafy, creeping vines and is a member of the Cucurbitaceae family. Though it is classified as a melon, Timun translated from Indonesian means “cucumber,” and this melon is often labeled as such for its refreshing taste and elongated shape. In Southeast Asia, Timun Suri can be grown year-round, but many farmers choose to only cultivate the melon for the religious time of Ramadan as the melon is often used to break periods of fasting.
Nutritional Value
Timun Suri contains phosphorus, vitamins A, C, and E, potassium, and magnesium.
Applications
Timun Suri is most commonly consumed raw for its fresh, sweet flavor. The flesh can be sliced and consumed by itself, or it can be tossed into green and fruit salads. It can also be used to make fruit leather or compote. The most popular use of Timun Suri is in a refreshing beverage, sometimes known as fruit ice. This beverage uses Timun Suri paired with syrups, honey, condensed milk, or lime juice for added flavor. It can also be combined with other melons or coconut for additional fruity notes. Timun Suri will keep 3-5 days when stored in a cool, dark place and when sliced, the pieces should be stored in the refrigerator.
Ethnic/Cultural Info
Timun Suri is closely associated with Ramadan, which is one of the holiest months in the Islamic religion. During this month, Muslims will engage in prayer and fast from dawn-to-dusk. When it is time to transition back into eating for the evening meal, it is customary to consume a sweet beverage or snack to help the stomach become accustomed to food again. Timun Suri is one of the most popular ingredients in these light snacks in Indonesia and is believed to help soothe the digestive system. Due to the fruit’s high demand for such a short season, many farmers only plant the melons right before the changing Ramadan schedule to sell in the market. After the Ramadan season is over, the fruits tend to disappear from the market until the following year.
Geography/History
Timun Suri is believed to be native to Indonesia and has cultivation records dating back to the 18th century. Today the fruit is found at many local markets throughout Indonesia, mainly during the time of Ramadan, and is prevalent in West Java, especially in Jakarta, and South Sumatra.
Timun Suri is highly aromatic and features a tender, juicy texture with a mild, sweet taste. The fruit has a smooth, firm rind that changes from green to bright yellow as it matures and, in some cases, displays white spots or stripes. Inside, the white flesh is soft and dense, surrounding a semi-hollow cavity filled with numerous oval, cream-colored seeds. Its unique characteristics make it a refreshing and popular choice.
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Timun Suri taste like blewah and cucumber, taste sweet and just sale at Ramadhan in Indonesia. Timun Suri is most popularly used in a refreshing beverage known as fruit ice, where its sweet flavor is paired with syrups, honey, condensed milk, or lime juice. It also complements other ingredients like melons or coconut. Beyond beverages, Timun Suri can be enjoyed raw in salads, made into fruit leather, or turned into compote. It stays fresh for 3-5 days in a cool place, and sliced pieces should be kept in the refrigerator.
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Timun Suri holds special cultural significance during Ramadan in Indonesia. It is a staple ingredient in sweet beverages or snacks consumed after the fast, easing the stomach's transition back to food. Its popularity also shapes agricultural practices, as farmers align its planting schedule with Ramadan. Once the holy month ends, the fruit largely vanishes from markets, only reappearing the next year, underscoring its seasonal and cultural importance.
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Timun Suri holds a unique cultural significance in Indonesia, especially during Ramadan, the holiest month for Muslims. It acts as a primary ingredient in sweet beverages or snacks consumed to gently ease the stomach back into eating after a day of fasting. This seasonal fruit is so intertwined with Ramadan that farmers time their planting to align with its demand, making it a rare delight unavailable outside this period.
Timun Suri is enjoyed for its sweet, fresh taste and versatile use in dishes. It's often consumed raw, sliced, or added to salads. Its most popular use is in beverages, commonly paired with syrups, honey, or lime juice for refreshing flavors. It can also be combined with melons or coconut. Whole Timun Suri lasts 3-5 days in a cool, dark place, while sliced pieces should be refrigerated to preserve freshness.
Timun Suri, botanically known as Cucumis melo, is part of the Cucurbitaceae family and grows on creeping vines. Though it's technically a melon, its name translates to "cucumber" in Indonesian, reflecting its refreshing taste and elongated shape. It contains essential nutrients like phosphorus, potassium, magnesium, and vitamins A, C, and E, which contribute to its popularity as a nourishing option for breaking fasts during Ramadan.
Timun Suri is native to Indonesia and has been cultivated since at least the 18th century. It remains a popular fruit found in local markets across the country, especially during Ramadan. It is particularly common in regions like West Java, Jakarta, and South Sumatra, where its refreshing qualities are highly appreciated.
Timun Suri has an oval to elliptical shape, with smooth, firm rinds that turn from green to bright yellow as they mature, sometimes bearing white spots or stripes. Its white flesh is soft, dense, and juicy, with a mild, sweet taste. At the center of the fruit lies a semi-hollow cavity filled with numerous oval, cream-colored seeds. It's known for its highly aromatic qualities and tender consistency.
Timun Suri is often enjoyed raw for its sweet, refreshing taste. It can be sliced and served directly, added to green or fruit salads, or processed into fruit leather or compote. A cherished use of Timun Suri is in beverages like fruit ice, where it pairs well with syrups, honey, condensed milk, or lime juice. For storage, keep whole Timun Suri in a cool, dark place for up to 3-5 days, and refrigerate sliced pieces to maintain freshness.
Timun Suri is strongly tied to Ramadan, one of Islam's holiest months. It is a popular choice for breaking fast as its light and sweet nature aids digestion after a day without food. This melon is in high demand but appears only briefly during Ramadan, as farmers plant it to align with the holy month and sell it in markets. Once Ramadan concludes, Timun Suri typically vanishes until the next year, making its presence uniquely seasonal.
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