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Red Fruit

For years Red Fruit has been known and used by the people of Papua who live in the mountains of Jayawijaya, West Papua, Indonesia. The Papua society is known for exploiting natural resources to fulfill their daily needs. Red Fruit (Pandanus Conoideus) is used as a daily food mixture so their food become more flavorable and smell appetizing. There are about 30 variants of Red Fruit but only four have economic value. These four variants of fruits among others consist of Red Long, Red Short, Red Brown and Yellow. Red Fruit Long have the most prominent benefits for health. Red long is used by the Papua community as medicine, the other three variants are used as a natural coloring agent for food and other goods.   Based on the chemical analysis, Red Fruit contains the complete nutritional composition in the form of oxygen-active substances such as Omega 3, Omega 9, Beta-carotene, vitamins A, B1 and C, niacin, zinc, magnesium, minerals, protein, fiber, calcium, iron, alpha tocopherol, phosphor and a number of essential fatty acids. The nutritional components works as a co-factor in accelerating the body’s metabolism which increases your immune system dramatically.

The fruit is harvested when ripe.  The Red Fruit is washed, pitted, cut into pieces and prepared for cooking. Once the cooking process is finished, the paste is extracted and heated into a liquid form of oil that is easily consumed.  This is the creation of the “Red Fruit Oil”.  Red Fruit Oil has been used to aid the healing process of various diseases, such as cancer, tumors, HIV/AIDS, strokes, lupus, high blood pressure and a variety of other diseases.


Scientific classifications for Red Fruit are described below:

Kingdom:  Plantae   Division:  Angiosperms   Class:  Monocots   Order:  Pandanales  Family:  Pandanaceae  Genus:  Pandanus  Species:  Pandanus Conoideus