Malay Apple

Other names: Mountain Apple, Otaheite Apple, Pommerac

General Information: Malay Apple (Syzygium malaccense, Family Myrtaceae)is also known as Mountain Apple, Otaheite Apple, Pommerac, and cashew, or French cashew (Guyana) or Otaheite cashew (India) because of its resemblance to the cashew apple, the pseudofruit or swollen fruit-stalk of the cashew nut. It is a fruit native to Malaysia, as well as many caribbean countries such as Trinidad and Tobago. A delight to the eye in every respect, the Malay apple is much admired for the beauty of the tree, its flowers and its colorful, glistening fruits, without parallel in the family Myrtaceae. The fruit is oblong-shaped and dark red in colour, although some varieties have white or pink skin. The flesh is white and surrounds a large seed.

Applications: The ripe fruit is eaten raw though many people consider it insipid. It is best stewed with cloves or other flavoring and served with cream as dessert. Asiatic people in Guyana stew the peeled fruit, cooking the skin separately to make a sirup which they add to the cooked fruit. Malayan people may add the petals of the red-flowered hibiscus (Hibiscus rosa-sinensis L.) to make the product more colorful. Malay apples are often cooked with acid fruits to the benefit of both. They are sometimes made into sauce or preserves. The slightly unripe fruits are used for making jelly and pickles. In Puerto Rico, both red and white table wines are made from the Malay apple.

History: Native to Malaysia. Has been spread by humans through much of southeast Asia and the Pacific islands. Now common growing wild on the Hawaiian islands. The Malay apple (or mountain apple as it is known in Hawaii) was an important fruit of the Polynesians, and was later distributed to the America's on one of Captain Bligh's voyages.

Recipes: 0