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.
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))
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