In July and August you don’t have to travel far along any main road before stumbling upon a pop-up stall groaning under the weight of mountains of bright crimson balls. These are rambutan and on opening their hairy casing you will find inside a milky-white juicy nugget of deliciousness. Very similar to a lychee they are usually eaten raw but can also be cooked into curries and desserts – if you manage to get them home to the kitchen uneaten that is…
Just before the rambutan hit the streets the dominant fruit is mangosteen. A shiny deep purple case enclosing sweet fleshy cloves. Its taste has been described as “the flavour of tropical”, a heady mix of lychee, peach, strawberry, and pineapple. Like rambutan, mangosteen are best eaten fresh and raw.