Oranges (limau manis) of many sorts, are in the highest perfection. That called limau japan, or Japan orange, is a fine fruit, not commonly known in Europe. In this the cloves adhere but slightly to each other, and scarcely at all to the rind, which contains an unusual quantity of the essential oil. The limau gadang, or pumple-nose (Citrus aurantium), called in the West Indies the shaddock (from the name of the captain who carried them thither), is here very fine, and distinguished into the white and red sorts. Limes or limau kapas, and lemons, limau kapas panjang, are in abundance. The natives enumerate also the limau langga, limau kambing, limau pipit, limau sindi masam, and limau sindi manis. The true citron, or limau karbau, is not common nor in esteem.
GUAVA.
The guava (Psidium pomiferum) called jambu biji, and also jambu protukal (for Portugal, in consequence, as we may presume, of its having been introduced by the people of that country) has a flavour which some admire, and others equally dislike. The pulp of the red sort is sometimes mixed with cream by Europeans, to imitate strawberries, from a fond partiality to the productions of their native soil; and it is not unusual, amidst a profusion of the richest eastern fruits, to sigh for an English codling or gooseberry.
CUSTARD-APPLE.
The siri kaya, or custard-apple (Annona squamosa), derives its name from the likeness which its white and rich pulp bears to a custard, and it is accordingly eaten with a spoon. The nona, as it is called by the natives (Annona reticulata), is another species of the same fruit, but not so grateful to the taste.
PAPAW.
The kaliki, or papaw (Carica papaja), is a large, substantial, and wholesome fruit, in appearance not unlike a smooth sort of melon, but not very highly flavoured. The pulp is of a reddish yellow, and the seeds, which are about the size of grains of pepper, have a hot taste like cresses. The watermelon, called here samangka (Cucurbita citrullus) is of very fine quality. The rock or musk-melons, are not common.
TAMARIND.
Tamarinds, called asam jawa, or the Javan acid, are the produce of a large and noble tree, with small pinnated leaves, and supply a grateful relief in fevers, which too frequently require it. The natives preserve them with salt, and use them as an acid ingredient in their curries and other dishes. It may be remarked that in general they are not fond of sweets, and prefer many of their fruits whilst green to the same in their ripe state.