Origin of Java Apple
Java apples originate in
the forests from Malaya to the Nicobar Islands. As long ago as the pre-historic
times, the fruit spread to the Philippines and other parts of Asia. Today, it’s
a common fruit throughout Thailand, Cambodia, Taiwan, Vietnam, Laos and India.
Around 1903, the fruit was introduced to Jamaica and other regions in South
America.
The fruit is widely
recognized in Southeast Asia folk tales. Several Filipino tales feature the
tree as a symbol of prosperity and good fortune. In fact, one myth recounts how
a coastal city preserved a beautiful bell from usurpation of marauders by
burying it. From the burial site grew a tree that bore lovely bell-shaped
fruits, today known as the macopa, or, java apple fruit.
Availability of Java Apple in India
Java apples grow well in
the fertile soils of India. It is an extra tropical fruit and thrives at
elevations less than 4,000 ft and requires a long dry season. Java apple
growing states are Andhra Pradesh, Kerala and the Western Ghats.
Java apples are a summer
fruit, ripening from May through June. They are prolific bearers, as a single
tree may yield 700 fruits per season.
Flowers from the java apple tree |
Where to find Java Apple in India
When in season, java
apples are easy to find in the regions in which they grow. Otherwise, their
delicate skin and high perishability inhibits transport to distant markets. Some
markets in large cities, however, receive imported red varieties from Thailand.
The cultivars grown in India tend to be much smaller; approximately the size of
lemons.
Checking for Ripeness in Java Apple
When ripe, java apples
are waxy, glossy and possess a distinct bell shape. Smell the bottom of the
fruit: if it has a nice floral aroma, it’s ripe. Java apple’s color should be
bright and enticing with a light sheen; not dull, gray, or browning.
Some prefer the unripe,
greenish white fruits. These are best in cooking, in sauces, and perhaps eaten
raw with a pinch of salt sprinkled on the taut flesh.
Taste of Java Apple
Despite what the name
implies, java apple does not taste like an apple. The fruit bears greater
resemblance to an Asian pear with its mild, watery sweetness. Some java apples
can be a bit sour. Not everyone who tries the fruit is pleased with its taste:
Several claim its flavor is insipid and tasteless, not unlike other watery
fruits such as carambola and bilimbi.
The sweetest java apples
are the darkest or lightest in color. Thus, dark purple and white java apples
have the strongest flavors (and cost the most, as well). These colors are
uncommon in the India market, as they are generally cultivated in Taiwan and
seldom reach India. The Taiwanese expats have especially fond memories of what
they deem a colorful hydrating fruit.
The texture of java apple
varies throughout the fruit. The flesh near the skin is the most watery and
crisp, and grows fibrous near the core. At the center of the java apple is a
fine-strand pulp resembling cotton candy. Though this portion is edible, the
taste is unimpressive.
Here’s a video of someone
tasting a wax apple:
Java apple’s close
cousin, the Malay apple, has a better reputation for taste.
Nutritional Value of Java Apple
The nutritional value for
100g of edible java apple as per a nutritional analysis published by the Food
Standards Australia New Zealand:
109kJ
.7g Protein (negligible)
.2g Fat (negligible)
1.9g Fiber
4.5g Sugars
13mg Calcium
.8mg Iron
5mg Magnesium
38mg Potassium
.02mg Thiamine/B1
.04mg Riboflavin/B2
.5mg Niacin/B3
8mg Vitamin C
Health Benefits of Java Apple
Countries around the
world use Malay apple to alleviate various health problems. In Taiwan, locals
use java apple flowers to combat diarrhea
and fever. In Malaysia, the dried
leaves treat a cracked tongue and a
bark decoction remedies thrush, itching,
and edema. According to the
book, “Fruits of Warm Climates,” Cambodians mix the fruit, leaves, or seeds as
a fever reducer, and crushed leaves double as a skin softening lotion.
Brazilians value java apples for their ability to alleviate headaches, cough,
diabetes, catarrh, and constipation.
Several studies point to
java apple’s health benefits:
--A 2013 study published
in Food Chemistry found that
vescalagin, a compound in wax apple, has anti-hypertriglyceridemic
and anti-hyperglycemic effects,
thus showing promise as an anti-diabetic.
--According to a 2012
study published in Food and Chemical
Toxicology, wax apples have anti-inflammatory
compounds.
--A 2008 study published
in Food Chemistry isolated four cytotoxic compounds in java apple fruit
when tested on colon cancer cell lines.
--A 2008 study published
in Advances in Biological Research
also indicates that the fruit’s phytochemicals have mild antibiotic and antifungal properties
against staphylococcus aureus, candida, and mycobacterium smegmatis.
--A 2004 study published
in Planta Medica shows that leaf
extracts have immunomodulatory effects.
How to Open/Cut:
Java apples eaten out of
hand do not require peeling, and can be enjoyed like a pear. The only inedible
portion is the core near the bottom, wider part of the fruit.
For use in recipes, vertically
cut the fruit in half and remove the cotton candy-like center. From there,
slice and cut pieces as desired.
Note: carefully inspect
the bottom of the fruit for holes. Worms (and their eggs) often reside in the
fruit’s core, where they enjoy the flesh as much as humans.
Storage:
Java
apple’s waxy skin will not withstand much heat and humidity once picked. As
such, place them in the refrigerator: like watermelon, they taste best when
chilled.
Java Apple Recipe Ideas and Uses:
--Make a fruit salad with java apples. Their
flavor would go well with similar ingredients as a Waldorf salad: Grapes,
walnut, apple, and chicken/firm tofu. However, keep in mind the watery nature
of the fruit. If adding to salads, add the fruit last to prevent the salad from
getting watered down and diluting the dressing.
--Blend the fruit with
water, lemon and sugar. Strain and chill for a refreshing juice. Add to lemonades, or include other tropical fruits.
--Pickle the fruit by chopping into pieces and heating it with
traditional Indian spices such as chilly powder, fenugreek, mustard seed,
asafetida, red chilly, and mustard seeds.
--Make a spicy salad by coating chopped pieces
in a dressing of chili flakes, cilantro, lime, and salt.
--Stew in sugar with
apples for a dessert
--Add chunks of the fruit
into stir fries for a crunchy, sweet
flavor
--A common Malaysian salad is penang rojak, made by mixing cucumber, jicama, tofu, pineapple,
cuttlefish, and wax apple with a dark prawn paste.
--Eat slices of the fruit
with a dip made from chili, garlic, soy sauce, sugar, lemon, or limejuice. Sprinkle
peanuts or cashews into the dip if desired.
Flavor Complements:
Fruits: Malay
apple, rose apple, cucumber, celery, apple (especially green), jicama,
starfruit, cashew apple, strawberry, watermelon, bell pepper, green mango, raw
papaya, pineapple, pear, Asian pear
Herbs, spices, and oil: Cinnamon, orange or lemon zest, salt, sesame oil, soy
sauce, ginger, lemongrass, olive oil, coconut oil, coconut oil, chili, lemon, garlic,
mint, cilantro, limejuice, walnut, cashew, peanut, cumin, turmeric, mustard
seed
If on hand, pair with a
strong (vegan) cheese, like mock feta.
Random Facts:
Taiwan takes its java
apples very seriously and takes great pride in its sweet cultivar known as
“black pears.”
The Filipinos believe
that planting a java apple tree is lucky. This derives from the fact that the fruit
is never sour, even while it ripens; rather, it tastes bland as it first buds,
then becomes sweet.
Scientific Name:
Syzygium samarangense
Other Names:
Wax apple
Safed jamun
Jamrul, amrool (Hindi)
Paninir champa, chambekka
(Malayalam)
Gulaabijaamichettu,
kammari kayalu (Telegu)
Panneer Palam
Love apple
Champoo
Jamaican apple
Water apple
Bell fruit
Mountain apple
Cloud apple
Rose apple
What's d name in kannada??
ReplyDeleteNakshatra hannu
DeleteNakshatra hannu or jaambu hannu
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