page_title: Indonesian cuisine
section_title: Fruits
hierarchical_section_title: Indonesian cuisine / Fruits
caption_attribution_description: Rambutan Binjai at a fruit stall in Pasar Baru, Jakarta, Indonesia
context_page_description: Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
  Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
context_section_description: Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten freshly, or made into juices (such as jus alpukat), desserts (such as es buah and es teler), processed in savoury and spicy dishes like rujak, fried like pisang goreng (fried banana), cooked into cakes (such as kue pisang or bika ambon), sweetened and preserved such as sale pisang and manisan buah, or processed into kripik (crispy chips) as snacks like jackfruit or banana chips.
  Many of these tropical fruits such as mangga (mango), manggis (mangosteen), rambutan, cempedak, nangka (jackfruit), durian, jambu air, duku (langsat), jeruk bali (pomelo), belimbing (carambola), kedondong and pisang (banana), are indigenous to Indonesian archipelago; while others have been imported from other tropical countries, although the origin of many of these fruits might be disputed. Klengkeng (longan) were introduced from India, semangka (watermelon) from Africa, kesemek from China, while alpukat (avocado), sawo, markisa (passionfruit), sirsak (soursop), nanas (pineapple), jambu biji (guava) and pepaya (papaya) were introduced from the Americas. Many of these tropical fruits are seasonally available, according to each species flowering and fruiting seasons. While certain fruits such as banana, watermelon, pineapple and papaya are available all year round.
  Today, Indonesian markets is also enrichen with selections of home-grown non-tropical fruits that is not native to Indonesia. Strawberry, melon, apple, pear and dragonfruit are introduced and grown in cooler Indonesian highlands such as Malang in mountainous East Java, Puncak and Lembang near Bandung, to mimic their native subtropics habitat.
  In the last few years, fruit chips have been more and more various. In the old times, banana and jackfruit chips were the most common, but now Indonesian fruit chips are also made from strawberry, apple, dragonfruit, pepino, watermelon, melon, more. Malang, a city in East Java, is the centre of fruit chip production aside from tempeh chips.
  Banana and coconut are particularly important, not only to Indonesian cuisine, but also in other uses, such as timber, bedding, roofing, oil, plates and packaging. Banana leaf and janur (young coconut leaf) are particularly important for packaging and cooking process, employed to make pepes, lontong and ketupat.
caption: Rambutan for sale at a market in Jakarta.
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