Water apple

What it is

Water apple is Syzygium aqueum, a member of the myrtle family. It is a different fruit from wax apple and Malay apple, though they stand in for one another at market and water apple is hard to tell from wax apple. The thin skin ranges from white to red, and the fruit is about 2.5–3.4 cm (1–1⅓ in) wide.

The flesh is juicy and crisp, with mild sweetness and a slightly drying finish. Many fruits have no seeds; others hold small seeds inside. Indonesia has both white-fruited and red-fruited forms.

Where it comes from

Water apple belongs to a group of fruit trees with roots in Southeast Asia. It is grown in India, Southeast Asia and Indonesia, often around homes. In Brazil it is known as jambo-branco; in the country’s north, the tree also provides greenery along streets.

How it's eaten where it grows

In Indonesia, water apples go into rujak, a fruit salad, or become asinan, pickled fruit. Young leaves have a separate place in the kitchen: they wrap snacks made from fermented sticky rice. Market sellers also offer the fresh fruit in piles or on bamboo skewers.

In Brazil, bolo de jambo folds chopped ripe fruit, skin included, into a cake batter with butter, eggs, sugar, milk and flour.

How it's grown

The small evergreen tree has a spreading crown. Growers can make new trees by air layering: a branch forms roots while still attached to its parent, then becomes a separate plant. After flowering, water apples take about 30–40 days to ripen. The thin skin calls for gentle picking and handling.

When and where you'll find it

In Singapore, water apples usually fruit from January to March and again from July to September. In Indonesia, they are sold in markets. The fruit is best eaten or preserved within a few days of picking; its delicate skin makes careful handling part of the journey from tree to table.