A very beautiful fruit, usually deep red in color, pear shaped, with a waxy skin, about the size of an apple. Flesh is crunchy, often juicy, with a mild sweet flavor. Some varieties have red or pink skin.Flowering usually occurs in early summer followed by fruit ripening 3 months later.
This attractive evergreen tree is native to Southeast Asia. It has large, dark-green glossy leaves and large (2") red-purple flowers set in clusters that appear tassel-like. The deep-red oval fruit has a thin skin and white crispy flesh with an aromatic, sweet mild flavor. Strictly tropical requiring a humid climate. Hardy in most soil types and tolerant of water-logging. Malay apple's make great thirst quenching snacks. Fruits can be eaten fresh but are best as a stewed dessert. The fruit can also be used to make wines.
The malay apple or Otaheite Apple is a close relative to the wax jambu and the rose apple. Unlike the wax jambu the malay apple has a single marbled sized seed that separates easily from the pulp. The fruit are bell shaped and can be up to eight inches long. The taste can be described as a rose water flavored apple, and they are pleasant and cooling to eat. The trees fruit prolifically, and larger fruit size can be achieved by thinning the crop and watering heavily. The tree grows fast and large, and they typically have a Christmas tree shape.