Malay apple

Syzygium malaccense · Tropical fruit

40 pairings

Malay apple (Syzygium malaccense), known as pomerac in the Caribbean, is a glossy, bell- or pear-shaped tropical fruit of the myrtle family (Myrtaceae). Its taut, deep-crimson skin encloses crisp, white, watery flesh with a mild sweetness and a faint rose-like fragrance — eaten out of hand, stewed, or preserved across Malaysia, the Pacific and the West Indies.

Picking a good onedrag

UnderripeOverripe

Waxy redCrisp, juicy and rose-scented with a mild, refreshing sweetness — the page's prime stage. Eat it out of hand, or slice it where it can keep its snap.Peak eating

SkinWaxy red over most of it, taut and glossy

The squeezeFirm and springy, the skin taut, barely gives

SmellA light rose-and-apple perfume, held close to the skin

Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — re-scores with it.

Preparing