Wax apple or Water apple is native to Southeast Asia.
Fruits of some varieties are eaten fresh, but of other varieties the fruits are stewed or cooked.
The fruits are 4 to 5 cm long, and are wider than they are long. They have some resemblance to the pear-shaped Malay apple.
Wax apple salsa
4 wax apples chopped
1/4 cup spring onions, chopped
2 tbsp fresh mint chopped
2 chillies chopped (add more or less depending on how hot you want it)
Juice of one lemon
1/2 red pepper, finely chopped
salt and papper to taste
1/2 tsp fresh pepper seeds (if available)
pinch of ground fennel
Mix all the ingredients together and leave for a couple of hours before serving.
Poached wax apples in honey and orange blossom water
2 tbsp caster sugar
2 tbsp orange juice
1/2 tsp orange rind
A strip of orange zest
1 cup boiling water
1tbsp light honey
2 firm wax apples
few drops of orange blossom water.
Dissolve the sugar and honey in the water.
Add the zest and bring to a boil before reducing to simmer to form a syrup thick enough to coat the back of the spoon.
Add the orange juice and orange blossom water to the syrup and then poach the wax apples gently in the syrup until tender.
Remove from heat and chill before serving
Garnish with lemon rind and almond.
Please note that all the measurements are approximations, you can add or delete as you wish it does not matter
- These two recipes were contributed by Mohana Gill (firstname.lastname@example.org),
author of the book Fruitastic.