Ceroring is called Duku in Indonesian and Langsat in English with a touch of Latin it becomes Lansium Domesticum. The fruit is spherical-shaped, five centimeters in diameter, usually found in clusters of two to thirty fruits. it has thick, leathery skin which is pale brown or tan in color when ripe and green at early unripe stage. Underneath the skin, the fruit is divided into five or six slices of translucent juicy flesh. The flesh is slightly acidic in taste, although ripe specimens are sweeter. Green, seeds are present in around half of the segments, usually taking up a small portion of the segment although some seeds take up the entire segment’s volume.
In contrast with the sweet-sour flavor of the fruit’s flesh, the seeds are extremely bitter. The sweet juicy flesh contains sucrose, saccharose, fructose and glucose. In Bali, Ceroring grows abundantly, but usually without much attention, in Singaraja area. Ceroring is a seasonal fruit that iscommonly available once a year, approximately during October. You can find in market bound up in dense bunches. To eat them you have to peel them and not eat the seeds. The ripe ceroring is sweet but unripe one is acid and somewhat bitter. Balinese believe that ceroring is “hot” in other words eating too much ceroring can cause a fever like symptoms.
The Ceroring tree is medium-sized, single-trunked tree that usually grows from ten to fifteen meters tall. There is no Ceroring plantation in Bali. Ceroring usually grows wildly in the backyard, around the river banks or inside the forest. To find a free ceroring in Bali all you have to do is scour the river banks or the forest, when you find the tree climb it up and pick the fruit, but for me.
Ceroring vendors that can be found in some traditional markets are the best place to find Ceroring.