It is actually quite famous as a poisonous fruit if not properly processed.
The seeds are first cut and cleaned and then soaked in running river water for at least three days. They will turn creamy or white in colour , with an outer layer of brown. This will get rid of the hydrogen cyanide which can be easily washed off.
Besides, the Ibans often salt the seeds and then us them to flavour meat, especially wild boar.
Freshly processed kepayang slices can be added as a stir fry with salted mustard greens. It is one of the most Iban culinary delights in Sarawak.
The trees can grow very tall, often over 40 m.
|Google photo : showing a large kapayang fruit.|