Elephant Apple
About
An acidic tropical fruit from Southeast Asia. The fruit pulp is used in Indian Cuisine in curries, jam, and jellies. The fruit of the elephant apple tree is enclosed in a hard husk, and it must be cracked to get at the fruit. The fruit may be hurled at a hard surface or a hammer may be used to crack the husk open. The elephant apple itself is brown and mealy, with astringent and resinous notes. It also has a strong smell, along with numerous small seeds.
Information
Physical Description
Green shell on outside, inside is lighter in color with browns, purple, and whites. Not an attractive fruit. (This describes a different species to the one pictured above, see Wiki for disambiguation))
Tasting Notes
Selecting and Buying
Preparation and Use
Hit husk against hard surface to crack husk and pull apart. Meaty fruit is normally pickled or made into chutneys
Related Cooking Videos
Related Foods
- Elephant Pudding
- Grilled Paneer, Grilled Elephant's Foot, Grilled Baby Corn
- Red Elephant Carrot
- Elephant Garlic
- Elephant Foot Yam
- Trying to locate some Malay Apples, in Hawaii we called them Mountain Apples.
- Other than Granny Smiths, what are tart varieties of Apples that are good cooking apples
- Sophie's Gluten Free Buckwheat Porridge With Apple Juice & Cinnamon Apples With Caramelised Coconut Blossom Sugar
- Gluten Free Buckwheat Porridge With Apple Juice & Cinnamon Apples With Caramelised Coconut Blossom Sugar
- Lamb Apple Pearmain Apple
Add comment