kembayau fruit (Dacryodes rostrata f. Cuspidata)

The kembayau fruit (Dacryodes rostrata f. Cuspidata) is a typical fruit from Kalimantan and is a rare fruit. This kemayau fruit is oval in shape, green when it is young and turns purple-black when it is old.
To eat this fruit must be soaked in warm water or boiled until soft. After soaking and soft skin can be opened. The flesh of this fruit is yellowish and soft.
This fruit is delicious when eaten with honey and brown sugar. Because it tastes astringent and sour.
So kemayau fruit is also useful for treating thrush, fever or allergic cough, for skin health, and the like because it contains vitamin C.
Now this fruit is rarely found because it usually grows in forest areas. Land shrinkage due to expansion of plantations and mining is one of the reasons for the loss of natural heritage from Kalimantan. #kembayau #kemayau
Kembayau, kembajau, kedondong kijai or kedondong kerut (Dacryodes rostrata) are plant species in the Burseraceae family scattered from Indochina and Thailand in the north into the Indonesian Archipelago from Nias and Sumatra in the east to the Malay Peninsula, Borneo, the Philippine and Sulawesi islands in the east. west. Dacryodes rostrata is a plant that can grow 5 to 25 meters high, however, some specimens are known to grow up to 35 meters. Stem diameter 20-50 cm, sometimes reaches 120 cm. Leaves: petiole flat at the base, leaves oval to oval measuring 3.5-20 x 1.5-10 cm, stiff, round in shape, glabrous. Leaf tips widened, blunt; Flowers tomentosa (hair like wool), 2-4 mm long, calyx in male flowers as high as 1-1.5 mm while in female flowers 1.5-2 mm. Episepalus stamens are longer than epipetalus. Fruit stalk smooth or smooth, fruit oval to oval measuring 1.75-3.5 x 0.75-1.75 cm, rounded at the base and narrow at the tip. The flesh is yellow, has a sweet taste, soft and slightly oily, the flesh is about 26 mm thick Kumbayau fruit is known to contain significant nutrients and is rich in phenolic and flavonoid types of antioxidants. The antioxidant content is most commonly found in the seeds, while the phytochemical content contained in the Kumbayau fruit flesh includes chlorogenic acid, catechin, gallic acid, epicatechin, and epigenin. The content of these phytochemicals and antioxidants allows the kumbayau fruit to be used as a source of natural antioxidants or as a very potential source of pharmaceutical supplements. Local people in Malaysia generally preserve the kumbayau fruit in a salt solution or soy sauce solution and then eat it as an appetizer with rice or porridge. The seeds of the kumbayau fruit besides being filling, consumption can also prevent malnutrition. Previous research reported that species from the genus Dacryodes with high polyunturated fatty acids can improve the quality of breast milk. The high fat content in kumbayau seeds also allows this fruit to be used as a raw material in the manufacture of soaps, paints, varnishes, cosmetics, and so on. The mineral content contained in kumbayau fruit includes: potassium, sodium, calcium, iron, zinc, magnesium and copper. The wood from the Kumbayau plant is used for planks for pounding rice. The resin is used to make torches.

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