Ambarella

What it is

The oval fruit measures about 6.25–9 cm (2½–3½ in) long, with thin but tough skin. Green fruit is hard and sour; ripening brings yellow flesh and a little more sweetness. Firm fruit keeps its crunch.

Once it softens, ambarella develops a muskier smell and flavour. Tough fibres reach into the flesh from the central core and make the softer fruit harder to slice. The pit stays on the plate.

Where it comes from

Ambarella comes from the Pacific islands, from Melanesia through Polynesia. It now grows across the tropics, including India, Sri Lanka and Queensland, Australia, and across the Caribbean from Puerto Rico to Trinidad. In Southeast Asia, the tree is a familiar part of edible home gardens; in Vietnam, the fruit also goes to market.

How it's eaten where it grows

In Trinidad, pommecythere chow turns ambarella into a sharp, peppery snack. Peeled pieces are tossed with salt, garlic, Scotch Bonnet pepper and chadon beni, the herb also called culantro. Lime and lemon juice dress the fruit.

In Southeast Asia, both green and ripe ambarella are eaten raw, pickled or pressed into juice. The tree supplies more than fruit: its young leaves go into salads or are cooked as a vegetable.

How it's grown

Ambarella can reach 12 m (39 ft), though pruning can keep it around 2 m (6½ ft) for easier picking. It likes full sun and soil that drains well. A tree grown from seed takes about four years to begin fruiting; growers can also start trees from woody cuttings or by grafting.

When and where you'll find it

In Hawaii, ambarella usually ripens from November through April; in Tahiti, from May through July. Caribbean markets and specialist produce shops are places to find the fresh fruit under names such as golden apple and pommecythere. For a crisp snack, firm fruit has the juicy, lightly tart bite.