Black Matoa / Kasai Fruit

Kasai is a type of matoa typical of Kalimantan which is still in the same family as rambutan in the Sapindaceae tribe. Kasai is a form of the species Pometia pinnata J.R. Forst & G. Forst. (Sapindaceae), where the fruit shape of the kasai is different from that of the matoa fruit in general. Based on the literature, one forma that is spread only in Borneo (Sarawak, Sabah, Brunei, and Kalimantan) is the type Pometia pinnata forma acuminata (Hook.f.) Jacobs.

The Kasai tree has an appearance that is not much different from the matoa. Compound leaves are arranged suboppositely with 4 to 8 pairs of leaflets on one petiole. Build oblong-elliptical leaves 15-25 x 4-8 cm, leaf base blunt-split, leaf tip pointed-tapered. Leaf margins serrated, secondary leaf veins 11-18 pairs. The upper surface of the leaves is dark green, shiny. Terminal inflorescence. The shape of the fruit is oval, measuring 3-4.5 x 1.5-2.5 cm with a smooth green skin then turning brown to blackish brown when the fruit is ripe, the flesh is clear white, has a sweet and fragrant taste, the flesh is attached. on brown seeds.

In addition to being consumed, the wood is used for building materials, furniture, flooring and others. The wood is also used as charcoal. Bark and leaves to treat fever and pain. Kasai trees generally grow in dipterocarp forests and lowland secondary forests up to an altitude of 700 m above sea level, on alluvial soils near streams and hills.

In various places the name matoa has different nicknames, according to the area of ​​residence of the matoa fruit, such as in Sumatra the matoa fruit is often called pakam, kasai or kungkil, in Kalimantan this fruit is called pakam kasai gunung or kungkil. And in Sulawesi the matoa fruit are named latut, nautu, kase and landing.

This matoa fruit has a taste like a mixture of longan and rambutan even like durian. This matoa fruit is rich in vitamin C and vitamin E so that the matoa fruit is very beneficial for health. Because of its delicious taste, this fruit has a fairly high selling value of up to Rp. 40,000 per kilogram.

The content of vitamin C in matoa fruit is useful as an antioxidant that can counteract free radicals that attack the immune system. Vitamin C is also useful for increasing the body’s resistance from attacks of various diseases.

The content of vitamin E in matoa fruit can also help relieve stress, increase endurance, increase fertility and minimize the risk of cancer and coronary heart disease.

Vitamin E in matoa fruit also has an important role in maintaining healthy skin by maintaining and increasing skin moisture and elasticity. Vitamin E is also useful as an antioxidant which is in charge of protecting the body from free radical attacks that can damage and eat away at body cells.

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