Syzygium malaccense (Malay Apple)

Syzygium malaccense is the other side of the tropic fruit migration story. Its English name, Malay apple, betrays the fruits origins in the forests of Southeast Asia. Its Spanish name – manzana de agua or “water apple” – says a little more about its qualities as a fruit.

S. malaccense is a member of the extensive Myrataceae family which also includes myrtle, clove, guava, feijoa, allspice and eucalyptus – along with some 5600 other species. It is a strictly tropical plant that does not tolerate temperature below 40F.

Malay apples came to Central America on the flip side of the Colombian exchange that brought papayas, chocolate and other Central American fruits to Asia. In Costa Rica, as elsewhere in the Caribbean Basin, coffee growers inter-plant S. malaccense with coffee as a way to divert birds from their coffee crop.

It is also a locally important food crop. Malay apples can be eaten raw with their skin on. They are relatively high in pectin and can also be made into jam. Despite their name, Malay apples are more closely akin to a Bartlett pear in shape. Inside the reddish skin, the fruit is white and similar in texture to a firm cantaloupe. In keeping with its Spanish name, manzana de agua, Malay apples are slightly sour and very juicy. Oddly, though, it left my mouth feeling somewhat dry. My sister described the feeling as 'hairy.'

There's not really enough complexity in the flavor for me to consider seeking it out at premium, American grocery store prices. But I'd be eager to try a Malay apple jam, maybe with a bit of ginger even a little cranberry to add some tanginess and a little depth.