The Cambodian fruits
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Cambodia has an incredible variety of tropical fruits, many of which play important roles in Cambodian cuisine, both fresh and in desserts or drinks
These fruits bring an array of flavors, textures, and colors to Cambodian cuisine. From sweet and creamy to tangy and refreshing, Cambodian fruits are enjoyed not only as snacks but also as key ingredients in traditional dishes and desserts
Here are some of the unique and popular fruits in Cambodia
Durian (Thouren)
- Description: Known as the « king of fruits, » durian has a thorny outer shell and a strong, pungent smell that’s divisive for many. The flesh inside is creamy and ranges in color from pale yellow to deep orange.
- Taste: Rich, custard-like, and sweet with a slightly savory undertone.
- Uses: Often eaten fresh or used in sweets and desserts. Durian is a seasonal fruit enjoyed primarily by locals, though visitors often find its smell challenging!
Mangosteen (Mong Khut)
- Description: Known as the “queen of fruits,” mangosteen has a thick, dark purple rind with white, juicy, segmented flesh inside.
- Taste: Sweet and slightly tangy with a delicate, juicy texture.
- Uses: Eaten fresh or added to fruit salads and desserts. Its refreshing flavor makes it a popular choice in Cambodia, especially during the hot season.
Rambutan (Saaw Maw)
- Description: A small, hairy-looking fruit with a red or yellow skin and juicy, translucent flesh inside.
- Taste: Sweet and slightly acidic, similar to lychee.
- Uses: Commonly enjoyed fresh or used in fruit salads. Rambutan is a popular street fruit and is in season during the rainy months.
Longan (Mee)
- Description: Small, round fruit with a thin, brown shell and translucent, juicy flesh that surrounds a single seed.
- Taste: Sweet, juicy, and slightly floral, similar to lychee but with a more mild flavor.
- Uses: Eaten fresh, added to fruit desserts, or dried and used in herbal teas. Longans are often enjoyed as a refreshing snack.
Lychee (Kaol Romiet)
- Description: Red, bumpy-skinned fruit with a translucent, juicy interior.
- Taste: Sweet, floral, and slightly acidic.
- Uses: Enjoyed fresh, in fruit salads, or in desserts. It’s a favorite ingredient in refreshing drinks and ice creams during the summer.
Green Mango (Svay Keo)
- Description: Unlike the sweet, ripe mangoes, green mangoes are harvested young, with a firm, green skin and crisp flesh.
- Taste: Tart and slightly crunchy.
- Uses: Eaten raw with salt, sugar, and chili or used in salads like bok lahong (papaya salad). Green mango is a popular street food and snack in Cambodia.
Jackfruit (Khnao)
- Description: A large, bumpy-skinned fruit with yellow, fleshy pods inside.
- Taste: Sweet and fruity with hints of pineapple and banana.
- Uses: Eaten fresh or added to desserts, sometimes even used as a meat substitute in savory dishes due to its texture.
Pomelo (Kro’och Thlong)
- Description: Resembling a large grapefruit, pomelo has a thick rind and segmented, juicy flesh that can be white, pink, or red.
- Taste: Sweet and mildly tangy with a slightly bitter finish.
- Uses: Eaten fresh or in salads. It’s often peeled and enjoyed as a snack, especially in salads like bok lahong.
Sapodilla (Lmut)
- Description: A small, brown-skinned fruit with soft, brownish flesh.
- Taste: Sweet, with a flavor that’s reminiscent of brown sugar or caramel.
- Uses: Usually eaten fresh, sapodilla is a favorite for its sugary sweetness and is commonly found in Cambodian markets.
Tamarind (Ampel Teuk)
- Description: A brown, pod-like fruit with a sticky, dark brown pulp inside.
- Taste: Sour with a hint of sweetness.
- Uses: Used in savory and sweet dishes, including soups, sauces, and desserts. Tamarind is also used to make juices and candies, adding a tangy, sour flavor that complements Cambodian dishes.
Rose Apple (Cham Pa)
- Description: Small, bell-shaped fruit with thin red or pink skin and a crisp, white interior.
- Taste: Mildly sweet, refreshing, and crunchy.
- Uses: Often enjoyed fresh or with salt and chili powder, particularly popular in Cambodia during hot months.
Sugar Apple (Tepong Khmao)
- Description: A round, bumpy fruit with green skin that peels away to reveal creamy, custard-like flesh.
- Taste: Sweet and custardy, with flavors reminiscent of vanilla and banana.
- Uses: Enjoyed fresh, with the creamy flesh scooped out. Its unique sweetness and texture make it a favorite Cambodian snack.
Pineapple (M’noah)
- Description: Familiar tropical fruit with a spiky, tough skin and bright yellow flesh.
- Taste: Sweet and tangy.
- Uses: Eaten fresh, added to fruit salads, and used in savory dishes like sweet and sour soups. Pineapple is also a key ingredient in many Cambodian desserts.
Dragon Fruit (Svay Ankruoch)
- Description: Bright pink or yellow skin with white or red flesh dotted with tiny black seeds.
- Taste: Mild, sweet, and refreshing with a subtle flavor.
- Uses: Eaten fresh or added to fruit salads. Dragon fruit’s vibrant colors make it popular in desserts and drinks.
Banana (Chek)
- Description: Numerous varieties of bananas grow in Cambodia, including small, sweet bananas (Chek Pong Moan).
- Taste: Sweet and creamy.
- Uses: Enjoyed fresh, grilled, or used in desserts like chek ktis (bananas in coconut milk) and nom chek (banana fritters).
The Cambodian vegetables
Cambodian cuisine features a diverse range of vegetables, often incorporated in stir-fries, soups, salads, and curries. Many vegetables are either steamed, stir-fried, or served fresh alongside various dishes
These vegetables bring an array of flavors and textures to Cambodian cuisine, from the tart crunch of green papaya to the earthy bitterness of mustard greens. Fresh, seasonal, and often locally grown, they form the foundation of many traditional Cambodian dishes
Here are some common vegetables in Cambodian cooking :
Morning Glory (Trakuon)
- Description: Also known as water spinach, it has long green stems and tender leaves.
- Taste: Mild, with a slightly grassy flavor.
- Uses: Frequently stir-fried with garlic and chilies or added to soups and salads. It’s a staple in Cambodian meals and is enjoyed for its mild flavor and crunch.
Winter Melon (Trop)
- Description: A large, green-skinned gourd with white flesh inside.
- Taste: Mild, slightly sweet, and refreshing.
- Uses: Often used in soups like samlor machu (sour soup) for its ability to absorb flavors from the broth. Winter melon is especially popular in cooling dishes.
Lotus Root
- Description: The edible rhizome of the lotus plant, with a crisp texture and a beautiful, lacy appearance when sliced.
- Taste: Mildly sweet, with a crunchy texture.
- Uses: Added to soups, stir-fries, and salads. Lotus root’s unique texture makes it popular in Cambodian dishes.
Bitter Melon (M’rae)
- Description: A green, warty gourd with a distinctive bitter taste.
- Taste: Bitter, with a slightly sour edge.
- Uses: Often stuffed with minced pork in soups or stir-fried with eggs. Its bitterness balances well with savory ingredients.
Angled Gourd (Lbah)
- Description: A long, ridged vegetable with a soft interior.
- Taste: Mild and slightly sweet.
- Uses: Often stir-fried, used in soups, or steamed. Angled gourd absorbs flavors well and is commonly paired with garlic and fish sauce.
Taro Root (Traloach)
- Description: A starchy root vegetable with brown skin and white or purple-speckled flesh.
- Taste: Earthy and nutty with a creamy texture when cooked.
- Uses: Used in soups, stews, and desserts like nom traloach (taro cakes). Taro’s creamy texture is popular in both savory and sweet dishes.
Chayote (Sayote)
- Description: A pear-shaped, light green squash with a crisp texture.
- Taste: Mild and slightly sweet, similar to cucumber.
- Uses: Used in stir-fries, salads, and soups, often paired with garlic and other seasonings. Chayote retains a slight crunch even when cooked.
Long Beans (Sandaek Krowk)
- Description: Similar to green beans but much longer and thinner.
- Taste: Mild and slightly sweet.
- Uses: Often stir-fried, used in soups, or added to salads like bok lahong (papaya salad). Long beans provide a crunchy texture and pair well with spices and seasonings.
Chinese Cabbage (Trokuon Chhin)
- Description: A leafy vegetable with thick, tender leaves.
- Taste: Mild and slightly sweet.
- Uses: Commonly used in soups, stir-fries, and salads. Chinese cabbage is versatile and often complements more flavorful ingredients in Cambodian dishes.
Eggplant (Trorlong)
- Description: Small round or elongated varieties are commonly used, with purple or green skin.
- Taste: Mild and slightly bitter, with a creamy texture when cooked.
- Uses: Used in curries, soups, and grilled dishes. Eggplant is often cooked in samlor kari (Khmer curry) and is loved for its ability to absorb flavors.
Pumpkin (Lapov)
- Description: A type of squash with orange flesh and a mildly sweet flavor.
- Taste: Sweet, earthy, and creamy.
- Uses: Used in soups, curries, and desserts. Pumpkin is especially popular in samlor korko (mixed vegetable soup) and sweet dishes like pumpkin in coconut milk.
Sweet Potato Leaves (Slek Damnoek)
- Description: The green leaves of the sweet potato plant, tender and nutritious.
- Taste: Mild, slightly sweet, and similar to spinach.
- Uses: Often stir-fried with garlic or added to soups. Sweet potato leaves are popular for their tender texture and mild flavor.
Bamboo Shoots (Slaa Khnong)
- Description: Young, edible shoots of bamboo, with a crisp texture.
- Taste: Mild, slightly earthy, with a crunch.
- Uses: Used in soups, curries, and stir-fries. Bamboo shoots are often combined with fish and vegetables for a hearty dish.
Green Papaya (Lahong)
- Description: Unripe papaya with a firm texture, often shredded for salads.
- Taste: Mildly tart and refreshing.
- Uses: Central in bok lahong (green papaya salad), where it’s shredded and mixed with a tangy, spicy dressing. It’s a popular street food in Cambodia.
Cucumber (Trassak)
- Description: A cool, refreshing vegetable with light green skin.
- Taste: Mild and crisp with a slight sweetness.
- Uses: Eaten fresh with dips, added to salads, or used as a garnish. Cucumber is a popular cooling vegetable in Cambodian dishes.
Bean Sprouts (Sleuk Kdao)
- Description: Crisp, sprouted mung beans with a delicate flavor.
- Taste: Mild and crunchy.
- Uses: Often added to noodle soups, salads, and stir-fries. Bean sprouts are typically enjoyed fresh for a crunchy texture.
Asian Mustard Greens (Sleuk Luch)
- Description: Leafy greens with a slightly bitter taste, similar to collard greens.
- Taste: Peppery and slightly bitter.
- Uses: Used in soups, stir-fries, and pickled preparations. Mustard greens are also popular in Cambodian salads for their bold flavor.
Cassava Leaves (Sleuk Damlor)
- Description: The leafy part of the cassava plant, which needs to be cooked to remove toxins.
- Taste: Slightly earthy and fibrous.
- Uses: Cooked in stews and soups, particularly in rural Cambodian dishes. Cassava leaves are highly nutritious and add texture to broths and curries.
Jicama (L’hong)
- Description: A round, root vegetable with a crunchy, watery texture.
- Taste: Mildly sweet and refreshing, similar to a water chestnut.
- Uses: Used in salads and sometimes as a crunchy side to main dishes. Jicama is often served with a sprinkle of salt or chili powder for extra flavor.
Government Policies on Fruits and Vegetables in Cambodia
Ministry of Forestry and Agriculture Regulations
In Cambodia, a country located in Southeast Asia, the government is focused on promoting the cultivation and trade of a wide variety of fruits and vegetables. The rich and fertile soil of Cambodia provides an ideal environment for growing tropical fruits such as mangoes and dragon fruit, as well as fresh and flavorful vegetables.
The Ministry of Forestry and Agriculture has implemented several policies to support the agricultural industry in Cambodia. One of the key objectives is to boost the production volume of fruits and vegetables to meet the growing demand in both the local and international markets. This includes conducting thorough market analysis to identify trends and price fluctuations, as well as assessing the consumption patterns and import volumes.
To enhance the export potential of Cambodian fruits and vegetables, the government has also established partnerships with neighboring countries such as Vietnam. This collaboration aims to facilitate trade and expand market opportunities for Cambodian produce. The Ministry of Forestry and Agriculture works closely with market associations and conducts trade analysis to ensure competitive pricing and quality standards.
In recent years, there has been a significant increase in the demand for Cambodian fruits and vegetables, both domestically and internationally. The government, in coordination with local farmers and market vendors, has been actively promoting the benefits of consuming fresh and local produce. This has led to a rise in the consumption of fruits and vegetables among the Cambodian population.
In order to support the growth of the agricultural sector, the government has also implemented policies to provide financial assistance and technical support to farmers. This includes providing training programs on modern farming techniques and promoting sustainable agriculture practices.
In conclusion, the government of Cambodia recognizes the importance of the fruits and vegetables sector in the country’s economy. Through strategic policies and partnerships, they are actively working towards enhancing the production, trade, and consumption of these nutritious and flavorful products.