Binjai is a fruit of South East Asia. It is naturally distributed in Sumatra, Borneo and Peninsular Malaysia. It is cultivated in Bali, Peninsular Thailand and, rarely, to western Java.
It is a very unique fruit, with white flesh and is not really tasty. Its sour taste makes it a good condiment for the gluey LINUT, the starchy porridge loved by the Penans and the Kedayans of Brunei.
It is a very unique fruit, with white flesh and is not really tasty. Its sour taste makes it a good condiment for the gluey LINUT, the starchy porridge loved by the Penans and the Kedayans of Brunei.
Binjai is often used to prepare a spice based on chillies (sambal) which is eaten with river fish.
In some areas, the flesh of ripe fruit is pickled and preserved with salt in jars. This is used to make sambal when fresh fruits are not available. Bijai is a very heavy bearer and a single tree can produce thousands of fruits. The fruit ripens 3 months after anthesis.
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