Wax apples
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.
Names
Scientific
Syzygium samarangense
Synonym
Eugenia javanica
English
Bell fruit
Jamaican apple
Java apple
Love apple
Mountain apple
Rose apple
Royal apple
Water apple
Wax apple
Wax jambu
Dutch
Djamboe semarang
Java appel
French
Jamalac
Jambose
Taxonomy
Genus
Syzygium
Family
Myrtaceae
Order
Myrtales
Recipes
Wax apple salsa
Ingredients:
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
Preparation:
Mix all the ingredients together and leave for a couple of hours before serving.
Poached wax apples in honey and orange blossom water
Ingredients:
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.
Preparation:
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 (mohanagill@gmail.com),
author of the book Fruitastic.
Crop categories
Fruits
Food crops
Tropical crops
Pictures
Wax apples
Wax apple fruits marketed
Buton Island Indonesia
(Copyright by photographer)