GUAVA.

The guava (Psidium pomiferum) called jambu biji, and also jambu protukal (for Portugal, in consequence, as we may presume, of its having been introduced by the people of that country) has a flavour which some admire, and others equally dislike.  The pulp of the red sort is sometimes mixed with cream by Europeans, to imitate strawberries, from a fond partiality to the productions of their native soil; and it is not unusual, amidst a profusion of the richest eastern fruits, to sigh for an English codling or gooseberry.

CUSTARD-APPLE.

The siri kaya, or custard-apple (Annona squamosa), derives its name from the likeness which its white and rich pulp bears to a custard, and it is accordingly eaten with a spoon.  The nona, as it is called by the natives (Annona reticulata), is another species of the same fruit, but not so grateful to the taste.

PAPAW.

The kaliki, or papaw (Carica papaja), is a large, substantial, and wholesome fruit, in appearance not unlike a smooth sort of melon, but not very highly flavoured.  The pulp is of a reddish yellow, and the seeds, which are about the size of grains of pepper, have a hot taste like cresses.  The watermelon, called here samangka (Cucurbita citrullus) is of very fine quality.  The rock or musk-melons, are not common.

TAMARIND.

Tamarinds, called asam jawa, or the Javan acid, are the produce of a large and noble tree, with small pinnated leaves, and supply a grateful relief in fevers, which too frequently require it.  The natives preserve them with salt, and use them as an acid ingredient in their curries and other dishes.  It may be remarked that in general they are not fond of sweets, and prefer many of their fruits whilst green to the same in their ripe state.

(PLATE 4.  THE RAMBUTAN, Nephelium lappaceum. 
L. Wilkins delt.  Engraved by J. Swaine. 
Published by W. Marsden, 1810.)

RAMBUTAN.

The rambutan (Nephelium lappaceum, L. Mant.) is in appearance not much unlike the fruit of the arbutus, but larger, of a brighter red, and covered with coarser hair or soft spines, from whence it derives its name.  The part eaten is a gelatinous and almost transparent pulp surrounding the kernel, of a rich and pleasant acid.

(PLATE 5.  THE LANSEH FRUIT, Lansium domesticum. 
L. Wilkins delt.  Hooker Sc. 
Published by W. Marsden, 1810.

PLATE 6.  THE RAMBEH FRUIT, A SPECIES OF LANSEH. 
Maria Wilkins delt.  Engraved by J. Swaine. 
Published by W. Marsden, 1810.)

LANSEH.

The lanseh, likewise but little known to botanists, is a small oval fruit, of a whitish-brown colour, which, being deprived of its thin outer coat, divides into five cloves, of which the kernels are covered with a fleshy pulp, subacid, and agreeable to the taste.  The skin contains a clammy juice, extremely bitter, and, if not stripped with care, it is apt to communicate its quality to the pulp.  M. Correa de Serra, in les Annales du Museum d’Histoire Naturelle Tome 10 page 157 plate 7, has given a description of the Lansium domesticum from specimens of the fruit preserved in the collection of Sir Joseph Banks.  The chupak, ayer-ayer, and rambe are species or varieties of the same fruit.