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The Kedondong is a tropical fruit that grows in equatorial climates throughout the world. It changes in flavor and texture depending on its degree of ripeness. When unripe the fruit is hard and sour with olive green skin, gradually transforming into a golden yellow as it matures. When the fruit is this color and the flesh is firm it is delicious eaten out-of-hand, with a delightfully floral aroma and a taste similar to pineapple. Its texture is wet, crisp, and gently acidic, with russeted skin that is thin and glossy. Though most Kedondongs are golden yellow when ripe it is common for them to vary in color, so ripeness can also be determined by smell and feel. As the knobby fruit ages and softens its long fibers toughen, making slicing difficult. Kedondongs also become especially pungent in this overripe state. Kedondongs visually resemble their close cousin, the mango. While they are similarly ovular, with up to five flat seeds, they are significantly smaller, and only grow between 2 ½ to 3 ½ inches long. The ripe flesh is a lovely buttery yellow. In its native environment a Kedondong can weigh over a pound.
Seasons/Availability
The Kedondong’s season of availability varies depending on where it is grown. Fruit from Hawaii is available between November and April, while that from Tahiti is harvested between May and July.
Current Facts
Known scientifically as Spondias dulcis, Kedondongs belong to the Anacardiaceae, or sumac, family, along with plants such as pistachio, cashew, and Kaffir plum. While Indonesians know the fruit as Kedondong, the Chinese of Singapore call it buah long long, the Vietnamese refer to it as qu cóc, Trinidadians and Costa Ricans call it pomme cythere, Jamaicans call it June plum, and those in the Dominican Republic refer to it as manzana de oro, or golden apple. It is also known by the name ambarella. The Kedondong grows on trees which can grow as high as 60 feet, though outside of its native range it typically only grows to 30 or 40 feet. The fruits hang from tree limbs in bunches of twelve or more and fall to the ground while still unripe.
Nutritional Value
One Kedondong has an average of 57 calories and a whopping 85% of the vitamin C needed in a 2,000 calorie diet.
Applications
As written above, a ripe Kedondong can be savored out-of-hand. Many prefer its flavor unadorned while Sri Lankans enjoy dusting slices with chili powder and salt and Malaysians and Indonesians eat the fruit with fish sauce. Ripe fruit can be transformed into a delicious sauce by boiling slices in water and sugar and pushed through a sieve. This delectable side, like a rich cousin to applesauce, can also be spiced with cinnamon and cooked down into a fruit butter. The fruits can also be juiced (in Jamaica ginger and sugar is added) or cooked in coconut curries (as is done in southern India). When the fruit is tart and unripe it can be enjoyed in a number of preserved foods such as pickles, jellies, and relishes. Immature Kedondongs can also be put in soups and sauces to impart their flavor while cooking. Some also relish unripe Kedondongs with just a pinch of salt. Kedondong pairs beautifully with a number of foods and flavorings such as apple, Asian pear, coconut, pineapple, lemon, jiggery, cumin, and culantro. The Kedondong can be processed like a mango by slicing it along its large flat seeds. Its thin skin is edible but tough and often discarded. If fruits need to continue ripening leave them at room temperature until the desired texture and fruit color are achieved. Ripe fruits can be refrigerated (at temperatures at or above 41°F) for up to two weeks, though when left in cold storage they will lose their golden color. If fruit is refrigerated it should be taken out at an hour before serving. Kedondongs kept below 41°F will spoil.
Ethnic/Cultural Info
Many parts of the Kedondong tree are used in the areas across the world where it is grown. In southern Asia the tree’s deliciously acidic young leaves are eaten plain, while Indonesians use them as a seasoning and also steam them like spinach. The tree’s bark is astringent and used by Cambodians with other medicinal herbs to treat diarrhea. Ayurveda, the traditional folk medicine of India, incorporates all aerial parts of the tree for patients with maladies such as diabetes, urinary tract infections, and earaches. The tree’s blond and buoyant wood is used to build canoes in the Society Islands.
Geography/History
The Kedondong is native to the Pacific regions of Melanesia and Polynesia. It also grows well in many tropical and subtropical areas elsewhere in the world and can be found in markets throughout southeastern Asia. The Kedondong is also found in Zanzibar, Gabon, and Australia. In the western hemisphere Kedondong is cultivated in Hawaii, Jamaica (where it was introduced in 1782) and other parts of the Caribbean, as well as in pockets throughout Central and South America. Interestingly the original name of Bangkok, “Bang Makok,” translates into “river town where Kedondongs grow.”
The Kedondong fruit thrives in tropical climates and changes notably as it ripens. When unripe, it's hard and sour with olive green skin, transforming into a golden yellow color when mature with a flavor reminiscent of pineapple. Ripe Kedondongs are crisp and gently acidic with a floral aroma, but overripe ones become pungent and fibrous, making them difficult to slice. They resemble mangoes but are smaller, often just 2 ½ to 3 ½ inches long.
Kedondong is a versatile fruit can be enjoyed in diverse forms, from eating it raw with chili powder and salt in Sri Lanka to using it in coconut curries in southern India. Ripe Kedondong can also be transformed into a sauce or cooked into fruit butter, and unripe ones lend their tang to pickles and soups. Pairing well with flavors like coconut, pineapple, and cumin, its thin, edible skin is often discarded due to toughness. Ripe fruits can be refrigerated for up to two weeks at temperatures above 41°F.
Sri Lankans enjoy dusting slices of the Kedondong fruit with chili powder and salt and Malaysians and Indonesians eat the fruit with fish sauce. The Kedondong tree is deeply integrated into the cultures where it grows. In southern Asia, its young leaves are enjoyed plain or steamed like spinach in Indonesia. The astringent bark is used in Cambodia with other herbs for treating diarrhea, and Ayurveda employs all aerial parts of the tree for ailments like diabetes and UTIs. Additionally, its buoyant wood is crafted into canoes in the Society Islands, showcasing its versatility beyond its fruit.
Kedondong: Scientifically called Spondias dulcis, Kedondong belongs to the Anacardiaceae family, which includes pistachio, cashew, and Kaffir plum. It is also referred to as ambarella, June plum, or pomme cythere, among other names worldwide. The trees can grow up to 60 feet but typically reach 30-40 feet outside their native range. A single fruit provides 57 calories and supplies 85% of the recommended daily vitamin C on a 2,000-calorie diet.
Kedondong imported from Malaysia are available at Fairprice grocery PLQ mall in Singapore…Kedondong trees offer versatile uses. In southern Asia, their young acidic leaves are eaten plain, while Indonesians use them as seasoning or steam them like spinach. The bark is utilized in Cambodia with medicinal herbs for treating diarrhea. Ayurveda employs all aerial parts for ailments like diabetes and earaches. Additionally, the blond, buoyant wood of the tree is used for crafting canoes in the Society Islands.
Kedondong is a tropical fruit that shifts in taste as it ripens. When unripe, it has an olive-green skin and sour taste, but matures into a golden yellow fruit with a crisp, gently acidic texture and pineapple-like flavor. Typically 2½ to 3½ inches long, these mango-like fruits contain up to five flat seeds and can weigh over a pound in their native environments. Their ripe state offers a floral aroma and buttery yellow flesh.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Kedondong: The Kedondong fruit can be enjoyed both ripe and unripe, offering a variety of uses and flavor profiles. Ripe fruits are often eaten fresh, used in sauces, or juiced with additions like ginger and sugar, as done in Jamaica. Unripe fruits are popular in pickles, jellies, and soups or seasoned with salt. The thin skin is edible but tough and usually removed. The fruit pairs well with flavors like coconut, pineapple, and Asian pear. Maintain ripening at room temperature and refrigerate ripe fruits above 41°F for up to two weeks.
Satok Market
185, Q309
Yamon Foong Joon Kuching SARAWAK 93050
Kedondong: Scientifically known as Spondias dulcis, the Kedondong is part of the Anacardiaceae family, alongside cashew, pistachio, and Kaffir plum. It is known by various names globally, such as buah long long in Singapore, June plum in Jamaica, and manzana de oro in the Dominican Republic. These fruits grow in bunches of twelve or more on trees that can reach up to 60 feet in height in their native regions.
Veera Fresh Mart
76 Buffalo Road, Singapore 219812
Kedondong: The Kedondong, a tropical fruit, is native to the Pacific regions of Melanesia and Polynesia. It thrives in many tropical and subtropical areas worldwide, including southeastern Asia, Zanzibar, Gabon, and Australia. Introduced to Jamaica in 1782, it now grows throughout the Caribbean, Central, and South America. Bangkok's original name, "Bang Makok," translates to "river town where Kedondongs grow."
Kedondong is a versatile tree whose young leaves are widely appreciated in Southern Asia for their acidic taste, often consumed plain, used as seasoning, or steamed like spinach in Indonesian cuisine. Its bark is noted for astringent properties, combined with other herbs in Cambodia to treat diarrhea. In Ayurveda, aerial parts of the tree are used to address conditions including diabetes, earaches, and urinary infections. Additionally, its lightweight wood serves well for crafting canoes.