Mafai (Burmese grapes, Mafai, Baccaurea ramiflora, Baccaurea sapida) grows in most South Asian countries, but most of all in Malaysia and India.
It has nothing to do with grapes, except for the second name; well, wine is also made from mafai. Round fruits (from 2.5 to 4 cm in diameter) with peels of various colors, depending on the variety, from yellowish-cream, red and to purple. Sweet, slightly gelatinous white flesh tastes sweet and sour, well refreshing, each fruit has one inedible bone. By the way, the taste of fruits with different skin colors may be slightly different, so if, for example, you tried yellow mafai and were not impressed, then perhaps you will like red more.
Mafai does not tolerate long transportation, ripe fruits are not stored for longer than 5 days. Burmese grapes are full of useful elements, especially a lot of vitamin C and iron, so it is very useful for anemia and as a general tonic.