Buah engkalak is one of the indigenous fruit of Sarawak. It is seasonal and I happened to find this engkalak tree in full bloom when I was in Serikin.

Engkalak fruit will turn pink when it is ripe. How to cook it? Well, engkalak doesn’t need ‘heavy’ cooking. Just wash them clean, take off the petal (the green cap), then soak them in warm water until they turn soft. (The pink ripe fruit is a bit soft already). Rub a bit of salt on the white flesh then gently hit them with a fork (top and side) and it’s ready to be eaten in 15mins.

It’s not a fruit fruit but more of a vegetable/dish that complement your lunch or dinner. By the way, there’s a big brown pit inside…