Bananas are much tastier when harvested mature. This is when the fruit have filled out and lost their angular appearance. If allowed to ripen on the plant, bananas will almost certainly be attacked by fruit bats. As bananas ripen, starch is converted to sugar, the fruit softens and the colour changes from yellow-green, to yellow, then gold, and eventually to almost brown, becoming mottled with dark spots.

• The taste of the fruit is similar to the related Jackfruit and Breadfruit with a hint of Durian.
• A sweet, mild, and juicy pulp surrounds the peanut-like seeds in a thick layer between the husk and an inedible core.
• The outer husk of the fruit is slightly sticky. Fruits in Borneo may be nearly round and are hung by the stem as they become fragile when ripe

• The Ciku fruits are produced in frequent intervals throughout the year.
• The fruits are round or oval, about 5 - 10cm long. Mature fruits have a dull pale to rusty brown thin skin.
• When ripe the flesh is yellowish to pinkish brown, soft, sweet and delicious. Unripe fruits are hard and unpleasantly astringent.
• Each fruit has 2- 3 seeds about 1.5 - 2 cm long which are hard, black, shiny and somewhat flattened.
• They are easily separated from the flesh

The pitaya or dragonfruit is the fruit of a pitaya cactus. The fruit comes in three types, all with leathery, slightly leaf skin:

* Hylocereus undatus, white flesh with pink skin
* Hylocereus polyrhizus, red flesh with pink skin
* Selenicereus megalanthus, white flesh with yellow skin

The durian is a type of tropical fruit predominantly found in Southeast Asia. The fruit is green to brown, oblong to round, prickly with strong sharp thorns and emits a strong, distinctive smell that most people find offensive.

It's hard to describe the unique taste of duku, other than that it is deliciously sweet. The duku is native to Malaysia and grows on a tree belonging to the same family as the langsat . It grows in clusters is about the size and shape of a large golf ball, and has a thick, somewhat leathery golden brown skin. The flesh is sweet and juicy, with perhaps a hint of grapefruit in the flavour.

• Shape ranges from round, ovoid to pear-shaped.
• Skin color usually yellow with flesh ranging from white, yellow, and pink to red. Fruit ranges from thin-shelled, with many seeds embedded in a firm pulp to thick-shelled with few seeds.
• Flavor from sweet to highly acid

Jackfruit fondness grows with familiarity. The smell of a fully ripe fruit in an enclosed space may at first be unpleasant to some although the experience cannot be compared to the durian. The fruit is covered with numerous hard points, is pale green in colour and changes to a yellowish-brown during ripening. The fruit is mature for harvest when the single small leaf above the stem withers and the first colour change occurs.

• has a shiny, thin skin which varies from white to light red
• shaped somewhat like a pear with a narrow neck and a wide apex
• The flesh is white or pink, slightly fragrant, crisp and juicy with a faint sweet flavor

• Fruits are ovoid, roundish orbs around five centimeters in diameter, usually found in clusters of two to thirty fruits.
• Each round fruit is covered by yellowish, thick, leathery skin.
• 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

• It may be native to the west of Burma or alongside the lychee in China.
• Longan is a prolific bearer and thrives in monsoonal regions with pronounced rainy and dry seasons.
•Longan is by a wide margin Thailand's.
•Under the thin, brown textured skin, the flesh is translucent, white, and crisp.
•Low in calories and a good source of Vitamin C and potassium.

Known in the Hindu Vedas as 'the food of the gods', mangoes are widely cultivated and are reputed to be the most commonly eaten fresh fruit worldwide. Mangoes are used to make juices, preserves, sauces, puddings, chutneys, yogurt drinks, jellies as well as pastries and cakes.

The mangosteen tree is a small, slow growing tropical evergreen with leathery, glabrous leaves that grow up to 10 inches long. The fruits are borne on lateral branches. They have a thick rind, which encloses 5 to 7 fleshy segments, in which the seeds are imbedded.

Papayas are also known as 'pawpaw', 'mamao' or 'tree melon' and are the fruits of the Carica papaya tree. They are commonly cultivated in most tropical countries such as Malaysia. The skin varies from green, green-orange to orange and its flesh is pale to dark orange. Papayas are commonly regarded as a good source of vitamin C and beta carotene.

Pineapples are popular as fresh fruits - the best flavour develops if they are allowed to mature on the plant before harvesting. Much of the pineapple crop is canned into slices and chunks or made into juices.

• is divided into 10 to 15 segments of juice-filled sacs.
• usually sweet and juicy.
• In Chinese the word for pomelo is homophonous with that for "blessing," and thus the fruit is considered auspicious.
• Since pomelo season coincides with Mid-Autumn Festival, this sweet fruit has naturally become a part of the festivities.

The fruit is around and approximately the size of a small orange . Inside are hundreds of seeds packed in compartments that are separated by bitter. The seeds or kernels are covered with a small amount of edible pulp. They're rich in potassium and contain a fair amount of vitamin C.

• The tree is very similar in appearance to the rambutan and usually grows to a maximum height of 12 metres under orchard conditions.
• Given favorable growing conditions, it fruits in about five years on a 5 to 6 metre high tree.
• The fruit are covered in whorls of small protuberances.
• There are larger, softer, juicier and more acidic than those of the rambutan. At the same time, they remain quite sweet and refreshing.
• They are more flavorsome than lychees and are somewhat reminiscent of sweet purple grapes.

Originate from Malaysia and Sumatra. The vivid red or variegated coloured and covered in soft spines. A yellow variety is also available. The fruit is usually transparent or white in colour and contains one seed.

The fruit is somewhat difficult to eat, as the white interior pulp is studded with many large seeds, and pockets of soft flesh are bounded by fibrous membranes. The soursop is therefore usually juiced rather than eaten directly. Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin C, vitamin B1, and vitamin B2. The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common.

Starfruits, also known as carambolas, are oval, up to 5 inches (12.5 centimeters) long and have five prominent ribs or wings running their length. A cross-section cut is shaped like a star. The edible skin is waxy and orange-yellow in colour and covers a dry, pale yellow flesh. Its flavor is similar to plums, sweet but bland. Starfruits do not need to be peel.

Watermelons are large (up to 30 pounds or 13.5 kilograms) round or oval-shaped  with a thick rind. The skin may be solid green, green-striped or mottled with white. The flesh is crisp and extremely juicy with small, hard, black seeds throughout. Most watermelons have pink to red flesh, although golden-fleshed varieties are becoming more common.