You must be familiar with papaya fruit, yes. The fruit is often circulated in the market and has been widely processed. However, what about payable acid? Is this papaya acid version, or is there a link to papaya fruit? Those two questions that first came to my mind when I heard the name of this fruit. But apparently after seeing it directly, sour paya is very different with papaya. In fact, this fruit is physically just like a bark!
About physical appearance and taste
Is it true that pek-like salak acid? Yup, exactly. But that's in terms of physical, yes. The maric acid has a scaly skin with ivory yellow when it is raw and light brown when cooked. This exotic fruit is smaller than the bark and the texture of the skin is harder than salak. Generally, sour paya is sold per stump / stem (with a bunch of fruit) in traditional markets.
How about taste? If you are a fan of fruits, then you should try pariasan acid. It's so sour that it makes the tongue go, especially if it's eaten straight away. No wonder if this fruit is often used as acidic ingredients for various dishes.
Domestic cultivation
If the salak is identical with the soil of Java, the paya acid more commonly found in the island of Sumatra and Kalimantan. If to Sumatra, paya acid is sold in Bangka, Riau, Lampung and South Sumatera areas, while in Kalimantan itself is widely traded in the east and north. But actually, the fruit with the scientific name Eleidoxa Conferta is quite spread in Southeast Asian countries such as Malaysia, Thailand, Philippines and others. The sour fruit of paya can be found near the springs or in the swamp.
How to process it
According to the traders in the market, paya acid can be consumed directly or processed into various dishes. If you want to be processed, this fruit needs to be peeled and washed. Separate the meat and seeds, then cut as needed. Tamarind acids are made with sweets, sauce, soup mixture, or cooked with fish. But if you want to eat directly, as well as prepare other spices such as salt or chilli powder to counteract the extraordinary sour taste.
I personally never got souvenir sour from a friend. Until now, the sour taste is really sour still ringing, you know. Finally, I try to be a dish of sour fish as suggested by some people. Interested to try?
