Malay apple

What it is

The fruit is long or bell-shaped, about 5–10 cm (2–4 in) from end to end, with thin, smooth, waxy skin. Most are rose-red or crimson; others are white with pink or red streaks. Inside may be one round seed, two half-round seeds, or no seed at all.

Where it comes from

Malay apple is thought to be native to Malaysia. It is commonly grown from Java to Vietnam and the Philippines, and also in Bengal and southern India. Portuguese voyagers carried it from Malacca to Goa, from where it reached East Africa.

Early Polynesian settlers brought its seeds to Hawaiʻi. In 1793 Captain William Bligh carried young trees of three varieties from Timor and Tahiti to Jamaica.

How it's eaten where it grows

In Trinidad and Tobago, pomerac goes into chow: pieces of fruit seasoned with hot pepper, garlic, salt and culantro, the herb also called bandhania. The mild fruit becomes a spicy, salty snack.

Hawaiian mountain apple pie bakes peeled slices with cinnamon, sugar and lemon juice beneath a pastry lid. Asian Guyanese cooks stew the peeled fruit and cook its skins separately into a syrup, which is poured back over the fruit.

How it's grown

The fast-growing evergreen tree reaches 12–18 m (40–60 ft) and needs a warm, humid tropical climate. Seeds are a common way to start it; selected varieties can also be grown by joining a bud to a seedling. Fruit matures about 60 days after the flowers open. Ripe fruit drops quickly, so fruit for market is picked by hand to avoid damage.

When and where you'll find it

India’s main crop usually runs from May to July, often followed by another in November and December. In Java, fruit usually ripens in August and September. On one Hawaiʻi homestead, mountain apples are usually ready from June through August.

Fresh Malay apples reach local markets and street stalls where the tree grows. On Oʻahu, Farm Link Hawaiʻi lists mountain apples from Lokoea Farms. The fruit deteriorates quickly after ripening, so it is a fruit to eat soon after picking or buying.