a malay apple a day…

creatively tasty ways to cook up cuba's national fruit
June 17, 2014  |   column: DELIBERATE POLISH

103_Malay Apple

first things first:

what it is: a deep red, pear-shaped glossy berry—also known as a mountain apple—that grows up to four inches long.

what it isn’t: an apple!

what it tastes like: crisp, watery and slightly sweet

when it’s ripe: june, july, august, september, october, and november

flavors it cooks well with: pineapple, strawberry, bell peppers, kiwi, papaya, mango, pomegranate, coconut

how to enjoy it:

1. washed and eaten like a pear

2. boiled down into a sweet preserve

3. blended into a juice. (add ginger and lime to taste.)

4. sliced into a homemade tomato salsa

5. folded into a pie. (mix 5 cups of malay apples with salt, cinnamon and sugar.)

6. pressed into wine (red or white)

7. baked into a fruit crisp (keep the skins on but remove the seeds!)

8. seared and tossed in a salad for garnish

9. cooked into spicy relish. (boil apples, sugar and vinegar for a kick.)

10. layered into a fruit tart. (try with mango and passion fruit for a tropical treat.)


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