Longan
Dimocarpus longan
Small brown-skinned fruit with translucent, lychee-like flesh — longan (or mata kucing in some regions) is popular dried, fresh, and in tong sui desserts.
Longan (mata kucing in some dialects) produces small brown-skinned fruit with translucent, lychee-like flesh and floral sweetness. Fresh longan is a mid-year treat; dried longan dominates traditional tong sui and herbal drinks.
Perak and Pahang orchards supply fresh fruit to KL markets in season. Dried longan from specialty shops is a gift item during Chinese New Year and confinement-food hampers.
Trees require distinct dry-then-wet cycles to flower reliably — commercial growers manage irrigation to simulate natural triggers.
Season in Malaysia
July–September in many orchards; overlaps other mid-year tropical fruits.
Fresh fruit peaks July through September alongside rambutan and mangosteen. Dried product is available year-round from processors in Ipoh and Klang Valley specialty stores.
Where it grows
Common producing states: Perak, Pahang, Johor, Sarawak.
How to choose and buy
Clusters with firm attached stems and intact brown shells indicate freshness. Flesh should be clear, not cloudy or fermented-smelling. Dried longan should be plump, not dusty or overly hard.
Storage at home
Fresh longan keeps 3–4 days refrigerated in breathable packaging. Dried longan stores months airtight — soak before adding to slow-cooked soups.
Best uses
- Fresh snacking
- Dried longan tea
- Dessert soups
Nutrition highlights
- Vitamin C
- Iron
- Natural sugars
Serving ideas
- Chilled fresh longan
- Dried longan with red date drink
- Mixed fruit tong sui
In Malaysian food culture
Longan red date tea appears in Chinese Malaysian wellness cooking. Fresh fruit platters at weddings and temple offerings include longan when season aligns.