Matoa

Matoa fruit is known botanically as Pometia pinnata and is a member of the lychee family. They are referred to as a “typical fruit from Papua” and are called Ton or Taun on the island of Papua New Guinea, Buah Matoa in Indonesia, and Kasai in Western Malaysia. The tropical fruits can be found throughout Indonesia and are highly variable in their appearance, with fruits in shades of green, red, purple, and brown.

Matoa fruit is rich in vitamins C and E, which provide antioxidant and healthy skin benefits. The fruits contain high amounts of water and contain beneficial trace minerals.

Matoa fruit is eaten raw or used in beverages. To remove the pulp, pierce the thin skin with a thumbnail at its circumference and twist to pull the halves apart. The pulp easily pulls free from the skin and can be split in half to remove the seed. The pulp is enjoyed fresh, added to beverages, or preserved in syrup. They will store for a longer time than most tropical fruits and will keep at room temperature for a couple of weeks. The pulp is highly perishable and will keep in the refrigerator for a couple of days.