Maram Fruit: The Bornean Tamarind Turned Refreshing Candy

A peeled red fruit that resembles a salak. Doc. Tina Lee.

This is the Maram fruit, a local treasure cherished for its intense sourness and distinct character. The fruit reflects the deep-rooted traditions and flavors of Borneo, embodying a taste that has been celebrated for generations.

Maram fruit is not cultivated on a large scale

The Maram fruit is a distinctive inhabitant of the Bornean rainforest, thriving in swampy, brackish, or peaty environments. Unlike many other fruits, Maram fruit is not cultivated on a large scale. 

Instead, it grows wild in the dense, humid undergrowth of the rainforest, making it both a rare and prized find. For those fortunate enough to come across it, the Maram fruit offers a unique and bold flavor experience.

Unpeeled red fruit. Doc. Tina Lee

The flesh of the Maram fruit is chewy and rich in fiber, with a hard seed nestled in the center. When raw, the fruit is incredibly sour—so much so that it can cause a sharp, puckering sensation. However, when fully ripened, the fruit develops a sweet-sour flavor profile that balances its initial tartness.

Consuming Maram fruit is a traditional practice in Borneo, where its intense sourness is often tempered with other ingredients. 

Historically, people would eat the fruit with salt and chili, a method that helps to mitigate the fruit’s tangy bite. Another traditional method involves soaking the fruit in salty water for several days, which reduces its acidity and makes it more palatable. This preparation often includes turning the fruit into a sambal—a spicy condiment that pairs well with various dishes.

The transition of Maram fruit from a traditional sour snack to a modern delicacy is a testament to the region’s evolving culinary creativity. In contemporary times, Maram fruit has been reimagined as a refreshing candy. 

The candy-making process significantly reduces the fruit’s inherent sourness, while the fruit’s texture becomes pleasantly soft and tender. 

The result is a candy that retains a hint of sourness, balanced by the sweetness of sugar syrup that permeates the fruit. This innovative treat has gained popularity, particularly among the younger generation, and has become a beloved addition to the region's culinary repertoire.

Maram fruit remains a seasonal and somewhat elusive treasure

Vendors who sell Maram fruit often offer it along with the soaking liquid, which is served chilled with ice. This drink, made from the same water used to soak the fruit, provides a refreshing and thirst-quenching experience, perfect for Borneo’s humid climate. 

The combination of the sweet, sour Maram fruit and its cooling soaking liquid makes for a delightful culinary experience that captures the essence of Borneo’s tropical environment.

Despite its popularity and unique flavor, Maram fruit remains a seasonal and somewhat elusive treasure. 

The fruit’s rarity adds to its allure, making it a highly sought-after delicacy among locals and visitors alike. The challenges of harvesting and the limited availability only enhance its status as a special treat, celebrated for its distinctive taste and connection to Borneo’s rich natural heritage.

In summary, Maram fruit embodies the vibrant flavors and traditions of Borneo. From its origins in the rainforest to its transformation into a sought-after candy, it reflects the region’s deep connection to its natural environment and culinary creativity. 

Whether enjoyed as a traditional sour snack or as a modern sweet treat, Maram fruit continues to captivate those who encounter it, offering a taste of Borneo’s extraordinary bounty.

Text and photos: Tina Lie
Editor: Masri Sareb Putra