I got to eat a lot of baccaurea fruits this year, some notes about the taste + Thai names. Seems like there are good tasting cultivars (or maybe just random seed-grown trees?) out there, but most of the stuff available locally is the small and sour types.
Tampoi / ลังแข (Langkhae) or ลูกปุย (Luukpui)
First lot from a roadside market in Phanga were small and sour and had quite lot of "soil taste" and smell. Second lot from a different stall at the same place were better size, but still quite sour and with some of the soil taste. For third try, ordered online from the deep south and those were larger with perfect balance of sweet and sour and without soil taste.
Rambai / ละไม (Lamai)
First rambai from a local market were very sour and with little to eat. Found more later at another market, and they were bigger and still quite sour but in a nice way. The aftertaste reminds me of redcurrants, for some reason.
Red mafai / มะไฟกา (Mafai gaa)
Nice looking red fruit in large bunches, but at least these ones were super sour! I ate quite a lot because I wanted to keep seeds from fruits that were both larger and sweeter. My gums and stomach hurt afterwards - usually I enjoy sour fruit, but this is too much.
Jampuling / จำปูลิง
Nice sweet and sour taste, but there's very little to eat in each fruit.
