name the fruit: part one
Ah Bali! What's not to love about nasi goreng for breakfast, eating your body weight in gado gado and the wonderful surprises found in nasi campur? Lucy and I spent two weeks grazing our way around the East and North of this wonderful, tropical island. Posts will follow (including the best spot for authenti vegan nasi campur in Ubud) when head, body and mind are reassembled in the correct time zone.
But first. I saw (and sampled) many wondrous fruits and herbs that I've never experienced before. This competition has no prize but feel free to have a stab at naming this mystery fruit.
And on the tree.
1. Name the fruit.
2. Describe the flavour.
Go on, have a go.
If you grew up eating the mystery fruit, can you tell us a little more about what you used it for.
Update: Michelle and Celeste were spot on with "rose apple" and "jambus". The locals in the north of Bali call is "water apple".
The plant is from the Myrtaceae family, of the genus Syzgium. Not sure exactly which one.
The fruit we ate was pale with a rosy blush. The skin thin and waxy.
Tasting notes: This pale variety was crispy and slightly tart. Though it looked like it would be dry, it was slightly juicy and the flavour had a hint of tonic water. If I was a gin drinker I'd say it would be the perfect garnish for a G&T.
Texture wise, I'd imagine it would go well in a salad. A substitute for a crispy pear perhaps?
Have you ever cooked with water apple?
But first. I saw (and sampled) many wondrous fruits and herbs that I've never experienced before. This competition has no prize but feel free to have a stab at naming this mystery fruit.
And on the tree.
1. Name the fruit.
2. Describe the flavour.
Go on, have a go.
If you grew up eating the mystery fruit, can you tell us a little more about what you used it for.
Update: Michelle and Celeste were spot on with "rose apple" and "jambus". The locals in the north of Bali call is "water apple".
The plant is from the Myrtaceae family, of the genus Syzgium. Not sure exactly which one.
The fruit we ate was pale with a rosy blush. The skin thin and waxy.
Tasting notes: This pale variety was crispy and slightly tart. Though it looked like it would be dry, it was slightly juicy and the flavour had a hint of tonic water. If I was a gin drinker I'd say it would be the perfect garnish for a G&T.
Texture wise, I'd imagine it would go well in a salad. A substitute for a crispy pear perhaps?
Have you ever cooked with water apple?
Labels: Bali, fruit, name the fruit, picture, rose apple, Syzgium, tasting notes, tropical fruit
posted by GS at 3:03 pm
3 Comments:
that would be rose apple, no? in bahasa melayu, we call it air jambu.
it tastes very refreshing. depending on the variation of the fruit (it ranges from pale colours to deep red colours), the sweetness may vary. mostly, dark coloured rose apples have a stronger taste.
They are Jambus.
I'm not fond of them. The variety we had in our front yard was watery, not much flavour and much like apples with no taste to them.
We always despair when people give us Jambus from their trees. My family doesn't like them! XD
One little fruit, so many names.
This fruit grew outside the bungalow we were staying in, in Lovina, Nth Bali. The locals call it "water apple", and a bit of googling says that rose apple and jambus are indeed all alternative names for the fruit. Thanks for joining in Michelle and Celeste.
Tasting notes: This pale variety was crispy and slightly juicy and the flavour had a hint of tonic water. If I was a gin drinker I'd say it would be the perfect garnish for a G&T.
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