KBRN, Banjarmasin: Kalangkala (Litsea angulata or Litsea garciae) is a seasonal fruit native to Kalimantan forests. In South Kalimantan, the fruit typically grows in the upper reaches of rivers and is only available during certain periods of the growing season.

Local communities often prepare ripe kalangkala as a side dish. Popular traditional recipes include pickles, mencoan (a spicy vegetable dish), and soups known as gangan kalangkala or cacapan kalangkala.

In Banjarmasin, the fruit has a distinctive market appeal because it is sold individually rather than by weight.

Ati, a vendor at the Sungai Siring Floating Market, explained that kalangkala is sold in bunches of ten. “Not per kilo, but per fruit. One bunch contains ten fruits, priced at IDR 15,000,” Ati said on Sunday, December 14, 2025.

She added that, before consumption, the fruit is usually soaked in warm salted water for several minutes. This process enhances its flavor when prepared as pickles or mencoan.

Ati described kalangkala as having a soft texture and an avocado-like taste. Its white flesh offers a unique flavor profile: sweet with a hint of sourness, and a chewy, fatty texture similar to avocado or custard apple. The taste is smooth, comparable to sour cream or buttermilk.

Beyond its distinctive flavor, kalangkala is valued for its nutritional content. The fruit is rich in antioxidants, vitamin C, and fiber, which help fight free radicals, boost immunity, improve digestion, and support heart health.

Although available only seasonally, kalangkala remains popular among locals thanks to its unique taste and traditional preparation methods. (Misni Parjiati/Lasti Martina)