Duku
Get to know duku (langsat) — a sweet, seasonal fruit native to the Indonesian archipelago. Nutrition facts, health benefits, and tips for picking sweet duku.
What Is Duku (Lansium)?
Duku (Lansium domesticum) is a seasonal fruit native to Southeast Asia that in Indonesia is often also called langsat, although duku and langsat are actually two different varieties of the same species — duku has thicker skin and less latex, while langsat has thin, slightly sticky skin. This fruit is small and round, growing in clusters on a single bunch, with yellowish-brown skin that must be peeled to reach the clear, sweet, and slightly fresh-tart flesh inside.
Duku is most commonly found in areas such as Palembang, Java, and Kalimantan, and is often sold seasonally as a specialty fruit along roadsides and in traditional markets. Its fresh sweet taste with a slight "cring" sensation on the tongue makes it a favorite snack for many families.
Nutritional Content of Duku
Per 100 grams of fresh duku flesh:
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| Nutrient | Amount |
|---|---|
| Calories | ~70 kcal |
| Carbohydrates | ~17 g |
| Fiber | ~2 g |
| Vitamin C | ~1-2 mg |
| Phosphorus | ~30 mg |
Duku is not a fruit high in vitamin C, but it's fairly good as a source of quick energy from its carbohydrates.
Health Benefits
- Natural energy source — its carbohydrate content is enough to serve as a filling snack for mild hunger.
- Aids digestion — the fiber in duku helps keep bowel movements regular when consumed in reasonable portions.
- Skin traditionally used — in some regions, dried duku skin is burned as a natural mosquito repellent, although this isn't a way of eating the fruit.
- Refreshing and low in fat — a healthy snack option that won't add to your daily fat intake.
How to Eat Duku
- Eaten fresh right after peeling — peel the skin with your nail or fingers, then enjoy the clear flesh inside.
- Watch out for the seed inside — some duku segments have a bitter seed attached, so it's best to remove it before swallowing.
- Mixed into fruit ice (es buah) — seedless duku flesh can be a fresh addition to es buah or tropical fruit salad.
- Snacked straight from the bunch — the most common and practical way, simply pick them off one by one from the bunch.
How to Choose & Store
- choose a bunch with evenly yellowish-brown skin that isn't too dry
- sweet duku usually feels a bit heavy in the hand for its size due to its high water content
- avoid ones with blackened skin, wet/watery patches, or a fermented smell
- store at cool room temperature if you'll finish it within 1-2 days
- for longer freshness, store in the refrigerator in an open container
- fresh duku on the bunch usually lasts 3-4 days before the skin starts to dry out
Practical Tips
- Peel by gently pressing the skin with your thumb — ripe duku skin usually opens easily without needing a knife.
- Taste one before buying a lot — the sweet-tart taste of duku can vary quite a bit between bunches, even from the same tree.
- Remove the seed before swallowing — duku seeds taste bitter and unpleasant if bitten into.
- Separate any soft, overripe fruit from the fresh bunch so it doesn't speed up spoilage of the other fruit nearby.
Frequently Asked Questions
What's the difference between duku and langsat?
Why does duku sometimes taste bitter?
Is it dangerous to swallow a duku seed?
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