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Ricardo there is much variety in many species especially burmese grapes so you can only do a general order.In my opinion good rambai is just ahead of the best burmese grapes (such as some big pale purple flushed Thai mafai and Malaysian yellow egg shaped) and white fleshed tampoi.Yellow fleshed tampoi is on par with white fleshed tampoi and angulata comes close as well.Everything else including racemosa is not as good.
Really rambai,white and yellow tampois are probably best with angled tampoi and better burmese grape not far behind.Yellow tampois are sometimes mislabelled macrocarpa and the name burmese grapes seems to be randomly applied mis-applied to various species.The yellow fleshed tampoi posted bu Ali looks like an excellent specimen with a thin shell and probably thick flesh.John I have heard the name costulata but do nbot know it and also eaten a few in the genus that were ok but couldn't be sure of the spoecies at the time.I am presuming if other top quality species were around they might have come to prominance more.This is just from my experience.
Baccaurea polyneura (syn.Baccaurea hookeri)
We found two Baccaurea species in Western Province last month, but none of them were ripe... I tried the unripe fruits but spat them out immediately, so astringent and acid!One species green-skinned and the other one red-skinned.No ripe seeds or seedlings so couldn't bring anything back to our garden The red one was said to be delicious and the green one a bit acid.
Yellow fleshed Tampoi we call it Tampoi Silau (Not sure its species name) is the tastiest (In my country) in my opinion but rarely found