Terap: Borneo’s Hidden Gem in the Tropical Fruit Market

Appearance of Terap Fruit. The flesh is white, contains seeds, but peels off easily. Photo credit: Eremespe.

🌍 BALIKPAPAN | BORNEOTRAVEL: Tropical fruit season in Borneo typically peaks between December and January. If your travels align with these months, consider venturing to this lush island to indulge in its exotic fruit offerings, including the highly sought-after Tarap. 

Known by various names across the region, this fruit has become a staple in traditional markets and a favorite among enthusiasts of tropical delicacies.

With its velvety texture and an aroma that captivates the senses, Tarap often draws comparisons to jackfruit and cempedak, yet it possesses a distinct character that sets it apart. No visit to Borneo's bustling fruit markets is complete without tasting this rare gem, either straight from the tree or freshly harvested at a local stall.

Artocarpus odoratissimus, also known as marang, terap, timadang, johey oak, green pedalai, tarap, or madang, is a large, evergreen tropical tree. Native to the Philippines, particularly Palawan and Mindanao, it is also widespread in Borneo, including Sabah and Sarawak in Malaysia.

Morphology and Tree Characteristics

A. odoratissimus can grow up to 25 meters tall, with a trunk diameter reaching 50 cm. Its bark is grayish-brown and rough in texture. The tree’s large, lobed leaves range from 16 to 50 cm in length and 10 to 28 cm in width. The upper surface of the leaf is glossy green, while the underside is covered in fine hairs. 

Fallen leaves are often repurposed as thatched roofing in rural communities. The wood, though lightweight, is durable enough for light construction, box-making, and crate production. Additionally, the tree’s latex is believed to have medicinal properties, commonly used to treat wounds and skin inflammation.

Fruit and Its Uses

The fruit of A. odoratissimus is distinguished by its strong fragrance, tender texture, and sweet, juicy flesh. Its outer skin is covered in soft spines, transitioning from green to a golden-brown hue as it ripens. 

Fully matured fruits are enjoyed fresh as a dessert, whereas unripe ones can be cooked as a vegetable. Many consider its flavor profile superior to that of jackfruit (Artocarpus heterophyllus) and cempedak (Artocarpus integer), particularly for its silkier flesh and a scent that is less overpowering.

Beyond its flesh, the seeds of the Tarap fruit are also edible. Boiling them in salted water for 30 minutes yields a nutty, delectable taste, while roasting them brings out a flavor reminiscent of sweet chestnuts. The seeds typically measure between 8 and 15 mm, exhibiting a pale, off-white hue and a slightly firm texture.

Habitat and Ecology

Ecologically, A. odoratissimus is a moderately fast-growing species, thriving in diverse soil types, including sandy, loamy, and clay soils, provided they offer good drainage. It flourishes in slightly acidic to neutral or mildly alkaline conditions but does not fare well in heavily shaded environments. 

The tree requires ample humidity and struggles against strong winds, making it more commonly found in lowland rainforests up to 1,000 meters above sea level.

Tasam Tree: Towering heights and broad leaves as wide as yam foliage. Photo Credit: Eremespe.

Playing a crucial role in tropical ecosystems, the tree's small, greenish flowers attract various pollinators, including bees and beetles. Moreover, its fruit serves as a food source for numerous wildlife species, such as primates and birds, which aid in the natural dispersal of its seeds.

Economic Value and Cultivation

A. odoratissimus holds considerable economic value in parts of Southeast Asia, particularly in the Philippines, Malaysia, and Indonesia. It commands a premium price in traditional markets compared to jackfruit and cempedak due to its distinct taste and texture. Although commercial cultivation remains limited, efforts are increasing to promote its agricultural potential.

Propagation is typically done through seeds or grafting. Seed propagation is the more common method, though it requires 5–7 years before the tree bears fruit. Grafting, on the other hand, accelerates fruiting, reducing the waiting period to 3–4 years.

This species also shows promise in reforestation and agroforestry programs, thanks to its ability to support ecological balance while providing economic benefits to local communities. 

Sustainable management and conservation efforts are essential to ensuring that future generations can continue to reap the rewards of this remarkable tree.

-- Masri Sareb Putra