I am not an early bird by nature. But necessity finds me up before the sun rises on most days (I drive Loving Husband to school so I can have the car – he likes to be in school round about 7am). Despite being heavy-eyed, I do enjoy my runs & walks before the heat becomes uncomfortable.

The Yellow Simpoh, or Simpoh Air, caught my eye on a morning jaunt in the Singapore Botanic Gardens.

This is what Yellow Simpoh fruit looks like, if you find it early enough, before they split.

Ambling past, I did a double take and had to retrace my steps: there seemed to be both yellow flowers and pink flowers on the very same plant.

Upon closer examination, what first appeared to be the pink flower was actually the fruit split open.

Upon googling, I discovered that Yellow Simpoh is a plant native to Singapore. Its large leaves are used to wrap tempeh for fermentation, and in more gentler times, as a coned receptacle for traditional “fast foods” like rojak. The things I learn when I am up early enough.

This post is my contribution to One Word Sunday: Early hosted by Debbie at TravelWithIntent.

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