Heritage Report by : Gan Yung Chyan
/ KUCINTA SETIA
Distributed to Everyone
Myanmar has many exotic fruits and agricultural products. One of these products is this unusual fruit that looks like kedondong of Indonesia but its taste is more sour than kedondong. It grows in cold regions of Myanmar.
The Burmese name of this fruit is chin zaw khia thi. The social medium that is currently reporting takes the initiative to tag a local English name to it, sukhafruit.
Why sukhafruit? Because there is no right way in consuming this exotic fruit. One can decide whether to eat it raw (the most sour fruit), as juice or beer or as pickle (as in Myanmar) as one sees it fit to consume. As juice one can store it for one week and let the sourness wade and turn into taste as acidic as a lemon. In Hokkien, sukha means "as you please", which is derived from the Sanskrit term sukha for bliss, happiness and ease. Besides, the person introducing this fruit pronounces "zaw khia" as soo-kha.
My mum divided the fruit, removed the black seeds, cut the flesh into small parts and concocted a drink mixed with a pinch of salt and black sugar so that the fruit juice can be consumed. The fruit is great for the heart and so is great for anyone including patients with heart disease. It provides ease and relieves one off stress.
A sukhafruit tree takes eight years to fruit.
Sukhafruit is brought into Singapore by a tourist from Myanmar who has visited Kalaw near Inya Lake in Myanmar before she arrived in Singapore on 15 September 2014. It is not sold in local markets of Singapore.
Other exotic fruits of Myanmar include bael ("shi" in Burmese), Burmese mango and Mafai grape. For further information, conduct an Internet search under "exotic fruits of Myanmar" or visit www.myanmarburma.com .
/ KUCINTA SETIA
Distributed to Everyone
Myanmar has many exotic fruits and agricultural products. One of these products is this unusual fruit that looks like kedondong of Indonesia but its taste is more sour than kedondong. It grows in cold regions of Myanmar.
The Burmese name of this fruit is chin zaw khia thi. The social medium that is currently reporting takes the initiative to tag a local English name to it, sukhafruit.
Why sukhafruit? Because there is no right way in consuming this exotic fruit. One can decide whether to eat it raw (the most sour fruit), as juice or beer or as pickle (as in Myanmar) as one sees it fit to consume. As juice one can store it for one week and let the sourness wade and turn into taste as acidic as a lemon. In Hokkien, sukha means "as you please", which is derived from the Sanskrit term sukha for bliss, happiness and ease. Besides, the person introducing this fruit pronounces "zaw khia" as soo-kha.
My mum divided the fruit, removed the black seeds, cut the flesh into small parts and concocted a drink mixed with a pinch of salt and black sugar so that the fruit juice can be consumed. The fruit is great for the heart and so is great for anyone including patients with heart disease. It provides ease and relieves one off stress.
A sukhafruit tree takes eight years to fruit.
Sukhafruit is brought into Singapore by a tourist from Myanmar who has visited Kalaw near Inya Lake in Myanmar before she arrived in Singapore on 15 September 2014. It is not sold in local markets of Singapore.
Other exotic fruits of Myanmar include bael ("shi" in Burmese), Burmese mango and Mafai grape. For further information, conduct an Internet search under "exotic fruits of Myanmar" or visit www.myanmarburma.com .
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