Kedondong
Kedondong
A fruit known for its crunchy texture and pronounced sourness. Eaten raw with salt or Sambal, or used in juices and salads.
'Kedondong,' also known as Ambarella or June plum, is an oval, green fruit that doesn't change color much even when ripe. Its defining characteristics are a firm, crunchy texture, a refreshing aroma somewhat like mango, and a distinct, potent sourness. This tangy flavor is quite addictive, making kedondong widely used in Indonesia not just as a fruit but also as an ingredient in savory dishes.
How to Eat and Characteristics
Kedondong is eaten after peeling. The flesh is firm and crunchy. In the center is a large, spiky, fibrous pit, so you typically eat the flesh around it. Because it's very sour when eaten plain, it's commonly enjoyed dipped in salt, sugar, or a chili-based dipping sauce. This combination of sour, salty, sweet, and spicy flavors is incredibly appealing to Indonesian palates.
Use in Juices and Salads
Kedondong's refreshing sourness makes it ideal for juicing. 'Jus Kedondong' is a popular drink found in restaurants, made by blending the flesh with water, sugar, and often a salted plum for extra flavor complexity. Its sweet-tart taste with a clean finish pairs well with rich or oily dishes. Like Jambu Air, Kedondong is also a key ingredient in the fruit salad 'Rujak,' where its crunchy texture and tartness enhance the flavor of the sauce.
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