Borneo fruits-The Engkala Fruit of Sarawak.

This is the thumbnail image of my engkala fruit upload in YouTube taken in August 2013. Engkala is a unique indigenous fruit. The fruit is consumed by first removing the cap or cupule and soaking it in warm water.  The flesh is white greenish.  The taste is exquisite. Delicious.  A unripe fruit is green in colour.  It will ripen by turning pinkish over the next two days.  Green engkala are hit with spoons to cause it to ripen.  Unripe engakala tastes like an unripe ciku fruit, causing an irritation to the throat. It is eaten with a pinch of salt.

The scientific name for this fruit is Litsea Garciae.  In the local dialects, we call it engkalak, engkala, pong lobon, kangkala, medang, pengalaban, ta'ang fruit. The engakala fruit is found in great abundance in Nov 2013.  The fruit is bigger in size and has a attractive bright pink appeal.  Farmers have cultivated this fruit for the local market instead of collecting it from the jungle.  Fertilisers are used, attributing to its bigger size and abundant yield.  It was indeed a satisfying year 2013, eating a continuous supply of engkala. This fruit has high economic potential.