It is a mysterious little gem. Looks a bit like a grape from a distance. Cut it in half to reveal a purple flesh with several soft, small white pits. But what is it?

At Aroyee we call this little spheres of flavour, panji malla. We do not know exactly what they are called in English. Perhaps you can tell us!

They are seasonal. We use them fresh but often lightly pickle them. They add a sour note and a crunch to dishes with roast meat.

You can see their unusual purple colour on our pan-fried duck breast dish.