Tasam: An Aromatic and Exotic Fruit of the Borneo Rainforest

The appearance of the tasam fruit includes several distinct parts: the outer fruit itself, its skin, the fibrous husk, and the seed’s flesh. Photo credit: author.

To ensure that its flora, fauna, and exotic fruits don’t become extinct, it is crucial to focus on sustainability and preserving the rainforest's original beauty.

The tasam fruit always holds a special place

One of Borneo’s natural treasures is the tasam fruit, also known elsewhere in Borneo as tarap. Kalimantan, historically referred to as "Varuna-dvipa" during the Hindu-Indian influence, was later named Borneo by Western explorers. 

Today, it is known as the island of Kalimantan. Whatever its name, the world’s third-largest island seems to have been crafted by God with a smile. It's not only lush but also incredibly rich in natural resources and forests. Tropical fruits that can't be found elsewhere grow here.

During the fuit season, duren is not the top fruit. It is overshadowed by the delightful and superior taste of other tropical fruits. In the remote areas of West Kalimantan, particularly, mentawa and tasam (I’m still searching for its Latin name) have taken the spotlight away from duren.

Morphology of the tasam tree, branches, twigs, leaves, and fruit. Photo credit: author.

Tasam is different from cempedak

The tasam fruit has a stem, and when its skin is peeled away, it reveals clean, white flesh. The flesh easily separates when ripe, leaving the seed, which is about the size of a peanut, to be removed with the teeth or tongue. It's similar to peluntan, if you're familiar with that fruit, but still distinct.

Abundant duren (durian), when not consumed, is turned into tempoyak or lempok. Curious about the aromatic and flavorful tasam fruit and tree? 

Tasam is different from cempedak. Cempedak grows on trees and branches, while tasam grows at the tips. Moreover, tasam leaves are broad, about the size of an A4 sheet, and shaped like a human hand. Take a look at the accompanying illustrations for reference!

The morphology of tasam is as follows: Its fruit has a stem, and once peeled, it reveals clean white flesh. The flesh peels away easily when ripe, leaving the seed, about the size of a peanut, which can be extracted with your teeth or tongue. It resembles peluntan, though it's not the same. 

The aroma of tasam fruit is sharp, distinctive, and pungent

Curious? Head to West Kalimantan right now because it’s fruit season. Pick as many as you like straight from the forest.

The Bidayuh people call this fruit tasam, while other Dayak groups refer to it as tarap. No matter the name, its taste is unmatched.

Have you ever tried tasam? If not, would you like to know what it tastes like? Mmmmmmm!

The aroma of tasam fruit is sharp, distinctive, and pungent. It’s different from duret. Tasap has a sweet smell but is very unique. People with a delicate nose might enjoy it, but it might not be pleasant to others.

In Jangkang, Sanggau district, an area without palm oil plantations and mining because it is designated as a protected forest and Dayak ancestral land, various types of tasam grow freely. 

During the fruit season, the tasam fruit sometimes doesn’t receive much attention and can end up being eaten by squirrels. When it overripens, it falls to the ground and eventually decomposes into humus.

Perhaps in the future, a tropical fruit canning factory might be established to process these fruits that grow abundantly but are often overlooked. (Rangkaya Bada)