Rose apple

What it is

This is Syzygium jambos, a fruit in the myrtle family. It measures 4–5 cm (1.5–2 in) long, with a rounded or slightly pear-shaped body and thin, pale yellow or whitish skin, sometimes blushed pink.

The flesh can be crisp and juicy or a little dry and mealy, but the rose-like flavour is its signature. The seeds are said to be poisonous and are not eaten.

Where it comes from

Rose apple comes from Southeast Asia. It is grown, and grows wild, in many parts of India, Sri Lanka, former Indochina and the Pacific Islands. It reached Jamaica in 1762 and Jacksonville, Florida, before 1877. Farther north, it grows under glass: Belfast Botanic Gardens has a tree in its Palm House.

How it's eaten where it grows

Around the tropics, rose apples are mostly eaten fresh, often by children. At home they are sometimes stewed with a little sugar and served as dessert. In Jamaica, halves or slices are candied in thick sugar syrup with cinnamon. The fruit also makes jelly or jam with added lemon juice, and syrup to flavour cold drinks.

The hollow halves work as little cups for savoury cooking too. Some cooks fill them with rice and meat, cover them in tomato sauce seasoned with minced garlic, and bake them for about 20 minutes.

How it's grown

Rose apple is an evergreen tree, generally 7.5–12 m (25–40 ft) tall, with spreading branches that can make its crown wider than its height. It grows in tropical and near-tropical climates. Deep, loamy soil suits it; in India it does well beside canals and streams. Most trees start from seed and can fruit within four years.

When and where you'll find it

In South India, rose apples usually ripen in March and April; in central India, June and July. Florida and the Bahamas usually have their main crop from May through July. The fruit bruises easily and must be freshly picked to stay crisp, and it is seldom sold in markets.