Malay Apple
About
The fruit of the Malay apple is pear-shaped and is generally characterized by a deep red, waxy skin and a white flesh. Native to southeast Asia, cultivation of this fruit has spread to the Caribbean and Puerto Rico, where it is frequently used to make wine.
Information
Physical Description
The fruit of the Malay apple tree is a fleshy, oblong berry approximately 2 to 4 inches long. The fruit has thin, smooth, glossy skin and spongy white flesh. It may contain a single round seed or two hemispherical seeds that are light brown on the outside and green on the inside. However, some varieties of the Malay apple tree produce seedless fruits.
Tasting Notes
Selecting and Buying
Preparation and Use
To make red wine, the Malay apple is sterilized in boiling water immediately after ripening. The seeds are then removed and fruit is passed through a meat grinder to collect the juice and pulp. Twice the amount of water is added, as well as white sugar and yeast. The mixture is then stored in barrels for 6 months to a year before being filtered into wine. In order to make white wine, less white sugar is added and the fermenting period is shortened to 3 - 6 months.
Conserving and Storing
The Malay apple has a very short shelf life, as the fruit deteriorates rapidly after ripening. Due to loss of taste during preservation, the fruit is not suitable for jams or jellies. However, it is often pickled or preserved with additional spices, especially in southeast Asia.
Comments
August 6, 2013
Malay Apples are known as Mountain Apples here in Hawai`i. can grow just about anywhere. We just pick and wash them and eat. This fruit brings back lots of childhood memories.