Malay Apple
By: Anonymous

About

The fruit of the Malay apple is pear-shaped and is generally characterized by a deep red, waxy skin and a white flesh. Native to southeast Asia, cultivation of this fruit has spread to the Caribbean and Puerto Rico, where it is frequently used to make wine.

Information
Other names: Mountain Apple
Translations: Malajiešu Apple, Malajų Apple, Malaezian Apple, Malajski Apple, Maleis Apple, मलय एप्पल, Apple malaio, Малайский Apple, Μαλαισιακά Apple, الملايو أبل, 말레이어 애플, Malajský Apple, 马来苹果, Malai Apple, Malajský Apple, Malese Apple, המלאי אפל, Malajiska Apple, Малајски јабука, マレーアップル, Malaysisk Apple, Malayo Apple, Малайська Apple, Malaiji Apple, Малайски Apple


Physical Description
The fruit of the Malay apple tree is a fleshy, oblong berry approximately 2 to 4 inches long. The fruit has thin, smooth, glossy skin and spongy white flesh. It may contain a single round seed or two hemispherical seeds that are light brown on the outside and green on the inside. However, some varieties of the Malay apple tree produce seedless fruits.
Colors: Typically deep red; some are white with red streaks


Tasting Notes
Flavors: Slightly sweet, mild
Mouthfeel: Crisp, Crunchy, Watery


Selecting and Buying
Seasonality: june, july, august, september, opctober, november
Procuring: The Malay apple is a strictly tropical plant, so it generally cannot be grown in California or Florida. It is grown in Hawaii's lowest forest zone in valleys and on mountain slopes (hence the nickname "mountain apple"), as well as in Puerto Rico, where the fruit is often used for wine. The Malay apple tree requires a very humid climate, with annual rainfall of at least 60 in.
 


Preparation and Use
To make red wine, the Malay apple is sterilized in boiling water immediately after ripening. The seeds are then removed and fruit is passed through a meat grinder to collect the juice and pulp. Twice the amount of water is added, as well as white sugar and yeast. The mixture is then stored in barrels for 6 months to a year before being filtered into wine. In order to make white wine, less white sugar is added and the fermenting period is shortened to 3 - 6 months.
Cleaning: The quickest method of sterilization is dipping the Malay apple in boiling water for one minute to destroy bacteria on the surface.


Conserving and Storing
The Malay apple has a very short shelf life, as the fruit deteriorates rapidly after ripening. Due to loss of taste during preservation, the fruit is not suitable for jams or jellies. However, it is often pickled or preserved with additional spices, especially in southeast Asia.


Social/Political
In Hawaii, the flowers of the Malay apple tree are considered sacred to Pele, their volcano goddess. The tree's wood was even used by ancient Hawaiians to create idols. The fruit is also prevalent in Fijian mythology, revealing a long history in the Pacific Islands.
History: The Malay apple receives its name from its native country, Malaysia. It spread through the Pacific Islands rapidly in ancient times and is still  abundant in the area today.

Comments:
Thomas K. Anakalea

Malay Apples are known as Mountain Apples here in Hawai`i. can grow just about anywhere. We just pick and wash them and eat. This fruit brings back lots of childhood memories.