KEDONDONG

KEDONDONG (Spondalis dulcis) are popular among Malaysian and Indonesian as fruit for fresh and pickles. Other names of these fruit are Ambarella or Hevi (Tagalog), Mokah (Cambodian), Gway (Myanmar), Makak Farang (Thai) and Juplon (Costa rica).  The kendodong tree are grown as a hobby around village area in Malaysia and few commercial farm estimated at 180 -200 hectare reported in 2011. This hardy tree are easy to grow with less problem caused by insects and diseases. The tree able to grow up to 18 meters without any treatments but normally the pruning activities carried out for 1.5 - 3 meters height for maintenance.  This article explained about kedondong planting technology based on my observation in Muar, Segamat and Selangor recently.

The seedling of kedondong obtained from private nursery from marcotted seedlings. Recommended planting distance is 3 meter x 4 meter or 4 meter x 4 meter based on soil type and density. Each planting hole must use Triple Superphosphate (TSP), Organic manure and GML to encourage initial growing stage. Pruning is important from the beginning to form a stable canopy with 'open centered' concept's. Kendondong able to start bear fruit 6-9 months after planting and in Malaysia the fruiting season are all year round. From my observation there are 2 peak season in Febuary and September every year. 

Fresh Kedondong ex-farm price ranged from RM 1.50 - RM 2.00 per kilogram depend on quality, fruit season and purpose of selling either for fresh or for processing activity. The smaller size normally prices at RM 0.80 - RM 1.20 for processing and plucked at less maturity grade. The fresh kedondong are very acidic and sour taste so that to eat must prepare with salt or other items. The processing activity started with the cleaning of kedondong fruit, chopped to suitable size (bigger size) or whole fruit dipped in pickle solution for 7-14 days.  

Kedondong seedling ready for planting. One seedling costs about RM 4.00 - RM 5.00 from private nursery. The growing stage of kedondong is very fast.

After 6-9 months the kendodong start to bear fruit. One bunch of matured tree able to produce 6-9 piece of fruit (smaller size).

The best way to consume fresh sour kedondong fruit is by dipping to soyabean sauce (Kicap) or with salts. 

My recommendation is to process fresh kedondong fruit for tasty juice mixed with sugar and ice. 

Pickled kendondong took 7-14 day fermentation period and sold at RM 5.00 - RM 6.00 a kilogram. Penang are one of the most popular pickled tropical fruit in Malaysia. among other pickled fruit sold are papaya, mango, nutmeg and other species.

 The pickled kedondong at the stall in Night Market (Pasar Malam). The tasty green pickle kedondong has a high demand without any problem all year round. 

The future of kedondong industry in Malaysia seems to be static due to low constant demand trend for so many years. If there are global demand on this fruit we are able to produce without any worry. so...grow your own kedondong tree in the pot in front of the terrace house...and get fresh kedondong sour fruit every weeks! By...

By,

M Anem

Penang, Malaysia.

(23 R Awal 1433H)