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Foraging fruits

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The extracted pips of ripened jiyɛɛs, a delicious treat the Temiars relish, that comes every year.

Jungle durians are more fragrant than durian, and can become alcoholic if they lie two days on the ground.

Pɛrgəəs fruit.

Tampuy fruits.

Kuriiᵏ fruit. (Credit: ˀAnɛl)

Lɛɛg fruit.

Sʹpơơy, wild mango, the sap can burn the lips.

Tɛrhiᵏ fruits.

The Temiars lived on kʹbəəᵏ dʹkơh, an autumnal fruit and a variety of cempadak (but with no sweetness).

Kʹbəəᵏ dʹkơh, a wild, autumnal fruit, the stones of which are cut out and boiled.

Kʹbəəᵏ ˀajɛɛl, a vine fruit with hard stones that had to be cracked open and roasted. It had a pungent taste and was not safe for young people to eat due to the julux taboo.

The Temiars of old were dependent on many fruits of the forest, even though some of them were bitter, or full of pips, like the wild banana.

Lʹˀɛɛg, a wild edible fruit.

Many other fruits were eaten whenever found ripe in the forest, such as kʹlaat, a reddish bean pod.

Caŋơơd, a wild edible fruit.

Gʹwơơm, a wild edible fruit.

Kɛlpơŋ, a wild edible fruit.

Jantaal, a wild edible fruit.

Bʹrɛgnơơg, a wild edible fruit.

Baay, the edible fruit of a palm species.

Balơŋ, the edible fruits of a vine.

Jʹrơx palm fruit, the Temiar ‘betel’ nut, chewed as a relaxant.

Lʹgơơg palm fruit, the Temiar ‘betel’ nut, chewed as a relaxant.

A man climbs up a pinaŋ betel nut palm.

The late Pəŋhuluᵏ Pʹdiᵏ and ˀAlʉj Sơid collect betel nut fruits from the old orchard at Sapɛd.

Pinaŋ fruits, betel nut, chewed as a relaxant.

The small fruit of the bɛltơp palm.

Kʹbəəᵏ kɛrwơơj, small berries with a citrus smell, are picked from the tree.

Maŋgơơy, a wild aubegine berry, is used in cooking.

Jiyɛɛs harvest: villagers sit by a pile of fruits to extract the edible parts for cooking.

The fruit pips are taken home in clean bamboo tubes.

The petition is made with incense of burning kasay root.

Waiting for the thanksgiving to be made, before indulging in the first fruits of the year.

ˀAsuh ˀAti packs jiyɛɛs fruits into bamboo tubes for cooking.

The less ripened fruits are less sweet, but are more filling. The cooked pips are peeled and eaten, and taste of nut.

Fully ripened jiyɛɛs is soft and sweet when cooked, and very delicious.

Stones of the dʹkơh fruit, boiled and ready to eat.

Kʹbəəᵏ lɛᵏ, the berangan fruit, tastes like chestnuts when roasted.

Kʹbəəᵏ rakơᵏ, black nuts in a reddish pod, are baked and eaten.

Bʹrəx pahíd, a sweet seasonal fruit.

Kʹbəəᵏ pʹragơơᵏ, a seasonal fruit.

Kʹbəəᵏ cɛdrơơd, the fruit of a vine.

Bʹrəx kɛlwɛɛx, a sweet seasonal fruit.

Bʹrəx raŋsííl, a sweet seasonal fruit.

Kʹbəəᵏ bʹkơơd, salak, the fruit of a thorny palm.

Kʹbəəᵏ sɛdwɛd, a seasonal fruit.

Kʹbəəᵏ bɛjsíj, a fruit with prickly hairs.

Bʹrəx Gayax, a sour seasonal fruit.

Sơic nuts were collected by trappers and stored up for later in the year.

Durians are eagerly foraged and also collected for sale.

Durians have become a welcome source of food each summer, as the trees planted in the 1970s are now large and produce hundreds of fruits each.

Some durian trees are harvested by knocking the fruits off the tree and the white ﬂesh is baked inside bamboo to make it soft and sweet.

Boys collect durians from the orchards at Píɲcơơŋ. (Credit: ˀAnɛl)

Durians are collected and sold to traders for small money. (Credit: ˀAnɛl)

Lʹcax, rambutans, planted in the 1970s, are harvested by the sackful.

A sackful of red lʹcax rambutans.

Lơŋkơh rambutans.

Rambɛy trees were planted since the resettlement. (Credit: ˀAnɛl)

Rarơh fruit. (Credit: ˀAnɛl)

Pineapples are planted abundantly by today’s Temiars.

Sapuŋ bananas.

Kʹlaad bananas.

Bʹraŋan bananas.

Taŋlən bananas.

Satɛɛr bananas.

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