Engkalak (Litsea garciae): Discover One of Borneo’s Most Unique Indigenous Fruits

When talking about Borneo’s famous fruits, many people immediately think of dabai, durian, tarap or bambangan. However, hidden within the rainforests of Sarawak, Sabah, Brunei and Kalimantan is another remarkable native fruit known as Engkalak.

Although relatively unknown outside Borneo, Engkalak has long been cherished by indigenous communities for its creamy texture, rich flavour and traditional significance.

Today, as interest in indigenous foods and biodiversity grows worldwide, Engkalak deserves recognition as one of Borneo’s unique natural treasures.

Scientific Classification

Scientific Name: Litsea garciae
Family: Lauraceae
Genus: Litsea

Local Names
The fruit is known by different names across Borneo:
• Engkalak (Sarawak)
• Engkala
• Engkalat
• Kalangkala (parts of Kalimantan)

Different indigenous communities may have their own local pronunciations.

Where Does It Grow?

Engkalak is native to the tropical rainforests of Borneo, particularly:
* Sarawak
* Sabah
* Brunei
* Kalimantan (Indonesian Borneo)

The tree naturally grows in lowland forests but is also planted around villages, orchards and longhouses. It usually fruits once a year depending on the local climate.

What Does Engkalak Taste Like?

Fresh Engkalak has:
* creamy flesh
* buttery texture
* mild nutty flavour
* slightly oily mouthfeel

Many people describe it as a cross between:
* avocado
* chestnut
* macadamia

Its flavour becomes richer after being soaked in warm water.

How to Eat Engkalak

Unlike most fruits, Engkalak is rarely eaten immediately after picking.

Traditional preparation includes:

Method 1: Soak in Warm Water

The fruits are soaked in warm or hot water for around 10–20 minutes until the flesh softens. Salt is often added to the water.

This is the most common way of eating Engkalak.

Method 2: With Salt

Simply sprinkle salt over the softened fruit.The combination of creamy flesh and salt creates a delicious buttery taste.

Method 3: With Soy Sauce and Chili

Some families enjoy Engkalak with:
* light soy sauce
* bird’s eye chili
* lime juice

This creates a savoury local delicacy.

Cultural Importance

Engkalak is more than just a fruit.

It symbolises:
* traditional ecological knowledge
* indigenous food heritage
* forest biodiversity
* sustainable living
* community sharing

For many families, eating Engkalak brings back childhood memories of village life and seasonal harvests.

Conservation Importance

Like many indigenous fruits, Engkalak faces challenges from:
* forest conversion
* habitat loss
* declining traditional planting
* limited commercial cultivation

Promoting native fruit trees helps conserve both biodiversity and indigenous knowledge.

Commercial Potential

As consumers increasingly seek authentic and healthy foods, Engkalak has strong potential for:
* premium fresh fruit markets
* agro-tourism
* indigenous food festivals
* processed food products
* frozen products
* gourmet restaurants
* export niche markets

Its rarity makes it highly attractive as a specialty product.

Fun Facts

• Engkalak belongs to the same plant family as cinnamon and avocado relatives.
• The flesh softens naturally after soaking in warm water.
• It is considered a seasonal delicacy across Borneo.
• Mature trees can produce hundreds of fruits during fruiting season.

Timogah’s Commitment

At Timogah, we believe indigenous fruits like Engkalak represent more than food—they represent culture, biodiversity, identity and economic opportunity.

By supporting local farmers, documenting traditional knowledge and promoting native Bornean produce, Timogah aims to connect these unique treasures with wider markets while preserving the rich heritage of our communities.

“Empowering Communities Through Commerce, Culture & Innovation.”