Fruits of Bali

by Fred B. Eiseman Jr., Margaret Eiseman

Fruits of Fred B. Fruits of Periplus FIRST First Edition, First Printing. Published by Periplus Editions, 1988. Octavo. Hardcover. Book is very good. Seller 333604 Art

64 pages, Hardcover

First published January 1, 1900

Reviews

[Vivienne Kruger · Rating 5 out of 5]

Fruits of Bali is a beautifully designed field compass to the exotic nursery of tropical fruits that flourish on lush, bright-green, equatorial Bali. A jaunty introduction is bracketed by charming, nineteenth century antique prints of Bali’s “most typical fruit, salak,” and “the celebrated durian, most notorious of all Southeast Asian fruits.” This preliminary background material acquaints the reader with Bali’s small individual landholders—who plant a few native fruit trees in their house yards and wind up producing the stunning carnival of shapes, tastes, colors, and smells on display in the tri-weekly village markets. The authors enlighten Western visitors about communal fruit collectors (harvesters), village market day schedules, local fruit prices, and bargaining techniques, but “assume no responsibility for the reader being overcharged when buying a banana!”
Thirty-nine different Balinese fruits are spotlighted in informative, sugar-charged briefs complemented by brightly colored photo illustrations. The Eisemans tell us about each specie’s historical and native origins (early Spanish missionaries thought the passion fruit's flower symbolically represented the crucifixion of Christ) plus a botanical description of its size and appearance. Fruit by fruit, we survey their distinctive varieties, flavors, and seasonal availability; how the Balinese eat them; where they grow on Bali; practical applications (caffier lime juice is also used to wash hair!); and medicinal properties (plus name translations between Balinese, Bahasa Indonesia, and Latin). Connoisseurs of fine fruit will love this look at delectable, rare produce largely unfamiliar to the Western palate and diet. Travelers currently on Bali graduate fully prepared to recognize and seek out the mouthwatering taste treats that surround them—from their hotel breakfast buffet table (of papaya, watermelon, and pineapple) to the flamboyant rambutan, breadfruit, pomegranate, and mangosteens that await their pleasure in the local markets.