Pommerac
About
The juicy, shiny, red fruit of Pommerac. which is native to the Pacific Islands, makes an excellent jam when stewed with brown sugar and ginger.
Information
Other names: pomme malac., Malay apple, pomerac, otaheite apple, mountain apple
Translations: Поммерац
Physical Description
The fruit is oblong - to pear shaped with a dark red skin and white flesh; sometimes it is seedless.
Colors: Deep red skin with white flesh.Some varieties have white or pink skin.
Tasting Notes
Flavors: Mildly sweet
Mouthfeel: Crunchy flesh, Juicy
Selecting and Buying
Procuring: Native to Malaysia. Has been spread by humans through much of southeast Asia and the Pacific islands.Pommeracs thrive in tropical conditions and are too tender to grow outdoors in California and most of Florida. In Hawaii, Pommeracs commonly grow in mid-elevation rain forest areas, often as large understory trees. They do not succeed as well at sea level. Trees usually require little care other than year-round water.
Preparation and Use
Almost always eaten fresh and chilled. Pommeracs make great thirst quenching snacks. The fruit can also be used to make wines.
Conserving and Storing
The pomerac is a highly perishable tropical fruit. Harvested fruit keep for 4–6 days under ambient conditions (28°C) after which they deteriorate rapidly with increased fading of the fruit’s bright, strikingly red skin colour. Exposure to light increased greatly red skin colour loss compared to dark storage when fruit were kept at 5°C for 30 days.
