as vegetables. Fruits Fruits in Cambodia are so popular that they have their own royal court. The durian (ទុរេន, ) is considered the "king", the mangosteen the "queen", sapodilla () the "prince" and the milk fruit (, ) the "princess". Other popular fruit include kuy fruit (, ), romduol, pineapple (ម្នាស់, ), rose apple, jackfruit (ផ្លែខ្នុរ; ), papaya (ល្ហុង, ), watermelon (ឪឡឹក, ), banana (ចេក, ), mango (ស្វាយ, ), rambutan (សាវម៉ាវ, ), guava (, ), longan (មៀន, ) and tamarind (អម្ពិល, ). Although fruits are usually considered desserts, some such as ripe mangoes, watermelon, and pineapples are eaten commonly with heavily salted fish with plain rice. Fruits are also made into smoothies (ទឹកក្រឡុក, ). Popular fruits for smoothies are durian, mangoes and bananas. Sun-dried limes boiled in sugar and salt water are used in chicken and duck soups, sauces with fish, as well as beverages. Since 2018, Koh Trong pomelos (, ) are recognized as one of the geographical indications in Cambodia. Pomelos grown in the Kratié Province's Koh Trong commune are known for their sweeter taste and the absence of seeds after ripening. Fish and meat There are more than 900 different freshwater and saltwater fish species found in Cambodia. Approximately 475,000 tons of fish (ត្រី, ) are caught in Cambodia every year and a Cambodian annually consumes 63 kg of fish on average. They are fried, dried, smoked and fermented into prahok and fish sauce. Fish and fish products are eaten two to three times a day. Popular fish are snakeheads, snappers, catfishes (ត្រី, ), and mackerels. Cambodian chef Luu Meng has estimated that approximately 40–50% of Cambodian dishes are made with fish. It is known that in the late-13th century Khmer Empire cows were not used for riding, meat or hide, and the geese had been recently introduced by the Chinese sailors. Since the 1980s, the role of meat in the Cambodian diet has increased significantly and nowadays the consumption of meat, such as beef (, ), pork (, ) and poultry, has become common, especially in the capital region. In Siem Reap ground pork or beef is made into spicy or sweet and savoury sausages (, (pork); , (beef)) that are eaten with steamed white rice, congee or baguettes. Beef and chicken (, ) is stewed, grilled or stir-fried, while duck meat (, ) roasted in char siu style, is popular during festivals. Other seafood includes