Malay Apple, also called Malaka, is a tropical fruit growing between June and March. The fruit has a beautiful purple red colour and its flesh is white and crunchy. Usually eaten raw, Malay Apple is sometimes used to make delicious jam.

1. MALAY APPLE
FAMILY : MYRTACEAE
SCIENTIST NAME : SYZYGIUM MALACCENSE
OTHER NAMES : MALAKA, POMMERAC, MANZANA MALAYA, POM TAYITI

2. Where Does It Come From?
• Malay apple is native to South Asia
and was introduced to the Caribbean
in the 19th Century.
• The fruit grows between March and
June
• Malay apple is a strictly tropical tree
and will be damaged by freezing
temperatures.
• The tree can grow to 12–18 m in
height. It flowers in early summer,
bearing fruit three months afterward.
• Coffee growers use the species to
divert birds.

3. What Does It Look Like?
The fruit is oblong-shaped
and has a fine purple red
skin, although some
varieties have white or
pink skins. The flesh is
white, crisp, light brown
and surrounds a large seed
about 2cm in width.

4. How To Use Malay Apple?
• The ripe fruit is eaten raw though many
people consider it insipid. It is best
stewed with cloves or other flavouring
and served with cream as dessert.
• Jam is prepared by stewing the flesh
with brown sugar and ginger.
In Puerto Rico, both red and white table wines are made from Malay apple.
It is also use in medicine : The astringent bark has been much used in local
remedies. It is pounded together with salt, the crushed material is strained
through coconut husk fibre, and the juice poured into a deep cut. "The patient
must exercise absolute self-control as the liquid bums its way into the flesh and
nerves."