Otaheite Apple Or The Jamaican Apple
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Othaeite Apple Jamaican Food

Jamaican Otaheite Apple And Jamaican Recipes

The Jamaican otaheite apple (maple apple) is a native of the Pacific Islands. The juicy, shiny red Jamaican otaheite apple (Jamaican malay apple) fruit has one large Jamaican otaheite apple (Jamaican malay apple) seed and is usually ovoid shaped. The Jamaican otaheite apple (Jamaican malay apple) fruit makes an excellent jam when stewed with brown sugar and ginger. The Jamaican malay apple is a medium sized Jamaican otaheite apple (Jamaican malay apple) tree, growing up to 60' tall. Although not indigenous to Jamaica, Jamaican otaheite apple as the Jamaican otaheite apple (Jamaican malay apple) is called in this country is growing abundantly. The evergreen Jamaican otaheite apple (Jamaican malay apple) leaves are opposite, soft leathery and dark green: the Jamaican otaheite apple (Jamaican malay apple) flowers are purplish - red and form a carpet after falling under the Jamaican otaheite apple (Jamaican malay apple) tree. The Jamaican otaheite apple (Jamaican malay apple) fruit is oblong - to pear shaped with a dark red skin and white flesh; sometimes the Jamaican otaheite apple (Jamaican malay apple) is Jamaican otaheite apple (Jamaican malay apple) seedless. There are medicinal applications of the otaheite (malay) apple. A decoction of the Jamaican otaheite apple (Jamaican malay apple) is used against vaginal infection, while the Jamaican otaheite apple (Jamaican malay apple) root is used to treat itching. The Jamaican otaheite apple (Jamaican malay apple) root is also effective against dysentery and as a diuretic. In Jamaica, the Jamaican otaheite apple (Jamaican malay apple) plant is also used as a remedy for diabetes and constipation. The Jamaican malay apple is a typical tropical Jamaican otaheite apple (Jamaican malay apple) plant and can only be grown in the most southern part of Florida.

A delight to the eye in every respect, the Jamaican malay apple is much admired for the beauty of the Jamaican otaheite apple (Jamaican malay apple) tree, its Jamaican otaheite apple (Jamaican malay apple) flowers and its colorful, glistening Jamaican otaheite apple (Jamaican malay apple) fruits, without parallel in the family Myrtaceae. Botanically identified as Syzygium malaccense Merr. & Perry (syns. Eugenia malaccensis L., Jambos malaccensis DC.), this species has earned a few alternate English names including Malay rose-apple, mountain apple, water apple, and, unfortunately, Jamaican otaheite apple, which is better limited to the ambarella, Spondias dulcis Park., and cashew, or French cashew (Guyana) or Otaheite cashew (India) because of its resemblance to the cashew apple, the pseudoJamaican otaheite apple (Jamaican malay apple) fruit or swollen Jamaican otaheite apple (Jamaican malay apple) fruit-stalk of the cashew nut. The Jamaican malay apple Jamaican otaheite apple (Jamaican malay apple) tree is rather fast-growing, reaching 40 to 60 ft (12-18 m) in height, and has an erect trunk to 15 ft (4.5 m) in circumference and a pyramidal or cylindrical crown. Its evergreen Jamaican otaheite apple (Jamaican malay apple) leaves are opposite, short-petals, elliptic-lanceolate or oblanceolate; soft-leathery, dark-green and fairly glossy on the upper surface, paler beneath; 6 to 18 in (15-45 cm) long, 3 1/2 to 8 in (9-20 cm) wide. The veins are indistinct above, but they and the pale midrib are prominent on the underside. New growth is wine-red at first, changing to pink-buff. The abundant Jamaican otaheite apple (Jamaican malay apple) flowers, only mildly fragrant, and borne on the upper trunk and along leafless portions of mature branches in short-stalked clusters of 2 to 8, are 2 to 3 in (5-7.5 cm) wide, and composed of a funnel-like base topped by 5 thick, green sepals, 4 usually pinkish-purple to dark-red (sometimes white, yellow or orange) petals, and numerous concolorous stamens to 1 1/2 in (4 cm) long tipped with yellow anthers.

Though showy, the Jamaican otaheite apple (Jamaican malay apple) flowers are hidden by the foliage until they fall and form a lovely carpet on the ground. The Jamaican otaheite apple (Jamaican malay apple) fruit, oblong, obovoid, or bell-shaped, 2 to 4 in (5-10 cm.) long, 1 to 3 in (2.5-7.5 cm) wide at the apex, has thin, smooth, waxy skin, rose-red or crimson or sometimes white with streaks of red or pink, and white, crisp or spongy, juicy flesh of very mild, sweetish flavor. There may be a single oblate or nearly round Jamaican otaheite apple (Jamaican malay apple) seed or 2 hemispherical Jamaican otaheite apple (Jamaican malay apple) seeds, 5/8 to 3/4 in (1.6-2 cm) in width, light-brown externally, green internally and somewhat meaty in texture. The Jamaican otaheite apple (Jamaican malay apple) fruits of some Jamaican otaheite apple (Jamaican malay apple) trees are entirely Jamaican otaheite apple (Jamaican malay apple) seedless. The Jamaican malay apple is presumed to be a native of Malaysia. The Jamaican otaheite apple (Jamaican malay apple) is commonly cultivated from Java to the Philippines and Vietnam, also in Bengal and South India. Portuguese voyagers carried the Jamaican otaheite apple (Jamaican malay apple) from Malacca to Goa and from there the Jamaican otaheite apple (Jamaican malay apple) was introduced into East Africa. The Jamaican otaheite apple (Jamaican malay apple) must have spread throughout the Pacific Islands in very early times for the Jamaican otaheite apple (Jamaican malay apple) is featured in Fijian mythology and the wood was used by ancient Hawaiians to make idols. Indeed, the Jamaican otaheite apple (Jamaican malay apple) has been recorded that, before the arrival of missionaries in Hawaii, there were no Jamaican otaheite apple (Jamaican malay apple) fruits except bananas, coconuts and the Jamaican malay apple. The Jamaican otaheite apple (Jamaican malay apple) flowers are considered sacred to Pele, the fiery volcano goddess. Captain Bligh conveyed small Jamaican otaheite apple (Jamaican malay apple) trees of 3 varieties from the islands of Timor and Tahiti to Jamaica in 1793. The Jamaican otaheite apple (Jamaican malay apple) tree was growing under glass in Cambridge, Massachusetts, in 1839, and specimens were Jamaican otaheite apple (Jamaican malay apple) fruiting in Bermuda in 1878.

Eggers, who studied the flora of St. Croix, reported seeing naturalized Jamaican otaheite apple (Jamaican malay apple) trees in shaded valleys during his stay on the island from 1870 to 1876. The Jamaican otaheite apple (Jamaican malay apple) was unknown in Puerto Rico in 1903 but must have arrived soon after. Britton and Wilson observed 2 Jamaican otaheite apple (Jamaican malay apple) trees 43 ft (13 m) high at Happy Hollow in 1924. Thereafter, the Jamaican otaheite apple (Jamaican malay apple) tree was rather frequently Jamaican otaheite apple (Jamaican malay apple) planted as an ornamental or wind-break. Perhaps the Portuguese were responsible for its introduction into Brazil, for the Jamaican otaheite apple (Jamaican malay apple) is cultivated there, as the Jamaican otaheite apple (Jamaican malay apple) is also in Surinam and Panama. Dr. David Fairchild sent Jamaican otaheite apple (Jamaican malay apple) seeds from Panama to the United States Department of Agriculture in 1921. In 1929, young Jamaican otaheite apple (Jamaican malay apple) trees from the Canal Zone were transported to the Lancetilla Experimental Gardens at Tela, Honduras, where they flourished and Jamaican otaheite apple (Jamaican malay apple) fruited. The Jamaican malay apple is sometimes seen in other parts of Central America, including Belize, El Salvador and Costa Rica, much more frequently in parks and gardens in Venezuela. The Jamaican otaheite apple (Jamaican malay apple) fruits are sold in local markets and along the streets wherever the Jamaican otaheite apple (Jamaican malay apple) tree is grown. The Jamaican otaheite apple (Jamaican malay apple) fruit an oblong to pear-shaped, white form called djamboo pootih, djamboo bodas, or djamboo kemang, which, in Java, is less flavorful than the red type. He says that there are many forms because of Jamaican otaheite apple (Jamaican malay apple) seedling variation. A large, especially sweet and juicy clone was introduced into the Philippines from Hawaii in 1922.

The Jamaican otaheite apple (Jamaican malay apple) is strictly tropical, too tender for Florida and California except under very unusual conditions. The Jamaican otaheite apple (Jamaican malay apple) is naturalized and cultivated from sea-level to 9,000 ft (2,740 m) in valleys and on mountain slopes of the lowest forest zone of the Hawaiian Islands, and is grown up to 2,000 ft (610 m) in Ceylon and Puerto Rico. The Jamaican otaheite apple (Jamaican malay apple) tree needs a humid climate, with an annual rainfall of 60 in (152 cm) or more. The Jamaican otaheite apple (Jamaican malay apple) tree grows vigorously on a range of soil types from sand to heavy clay. The Jamaican otaheite apple (Jamaican malay apple) tolerates moderately acid soil, reacts unfavorably to highly alkaline situations. In India, the Jamaican otaheite apple (Jamaican malay apple) grows best on the banks of ponds, lakes and streams where there is good drainage and no standing water. The Jamaican otaheite apple (Jamaican malay apple) is reported to be one of the first Jamaican otaheite apple (Jamaican malay apple) trees to spring up in new lava flows in Hawaii.

The Jamaican otaheite apple (Jamaican malay apple) seeds germinate readily. Many sprout on the ground under the Jamaican otaheite apple (Jamaican malay apple) tree. While Jamaican otaheite apple (Jamaican malay apple) seed propagation is common, superior types are multiplied by budding onto their own Jamaican otaheite apple (Jamaican malay apple) seedlings. Air-layering has been successful and cuttings have been rooted in sand in Hawaii. Jamaican otaheite apple (Jamaican malay apple) seeds are Jamaican otaheite apple (Jamaican malay apple) planted no more than 1 1/2 in (4 cm) deep in nurseries or directly in the field. They will germinate in 2 to 4 weeks and, if in nurseries, the Jamaican otaheite apple (Jamaican malay apple) seedlings are transplanted to the field when 8 months old. Cuttings are ready for transplanting in 6 weeks after rooting. In India, Jamaican malay apple Jamaican otaheite apple (Jamaican malay apple) trees are spaced 26 to 32 feet (8-10 m) apart in fields prepared and enriched as for any other Jamaican otaheite apple (Jamaican malay apple) crop, and thereafter they require little care except for elimination of weeds and periodic fertilization and plentiful irrigation in very dry weather.

Young Jamaican malay apple Jamaican otaheite apple (Jamaican malay apple) trees are frequently attacked by termites in India. The Jamaican otaheite apple (Jamaican malay apple) is reported that sap-feeders, defoliators, miners and borers have been found on the foliage and on dead stems. In Java, the Jamaican otaheite apple (Jamaican malay apple) tree Jamaican otaheite apple (Jamaican malay apple) flowers in May and June and the Jamaican otaheite apple (Jamaican malay apple) fruits ripen in August and September. The Jamaican otaheite apple (Jamaican malay apple) fruiting season is about the same around Castleton Gardens in Jamaica but at the lower level of Kingston the Jamaican otaheite apple (Jamaican malay apple) is earlier and ends during the first week of June. In India, the main Jamaican otaheite apple (Jamaican malay apple) crop occurs from May to July and there is often a second Jamaican otaheite apple (Jamaican malay apple) crop in November and December. In Puerto Rico, the Jamaican otaheite apple (Jamaican malay apple) tree may Jamaican otaheite apple (Jamaican malay apple) flower 2 or 3 times a year, in spring, summer and fall, the blooming season covering 40 to 60 days. The spring and fall Jamaican otaheite apple (Jamaican malay apple) flowering seasons produce the biggest Jamaican otaheite apple (Jamaican malay apple) crops. Jamaican otaheite apple (Jamaican malay apple) fruits mature in 60 days from the full opening of the Jamaican otaheite apple (Jamaican malay apple) flowers and they fall quickly after they become fully ripe and deteriorate rapidly. For marketing, they must be hand-picked to avoid damage and to have longer shelf-life. The yield varies from 48 to 188 lbs (21-85 kg) per Jamaican otaheite apple (Jamaican malay apple) tree. The ripe Jamaican otaheite apple (Jamaican malay apple) fruit is eaten raw though many people consider the Jamaican otaheite apple (Jamaican malay apple) insipid. The Jamaican otaheite apple (Jamaican malay apple) is best stewed with cloves or other flavoring and served with cream as dessert. Asiatic people in Guyana stew the peeled Jamaican otaheite apple (Jamaican malay apple) fruit, cooking the skin separately to make syrup which they add to the cooked Jamaican otaheite apple (Jamaican malay apple) fruit. Malayan people may add the petals of the red-Jamaican otaheite apple (Jamaican malay apple) flowered hibiscus (Hibiscus rosa-sinensis L.) to make the product more colorful. Jamaican malay apples are often cooked with acid Jamaican otaheite apple (Jamaican malay apple) fruits to the benefit of both. They are sometimes made into sauce or preserves. The slightly unripe Jamaican otaheite apple (Jamaican malay apple) fruits are used for making jelly and pickles.

In Puerto Rico, both red and white table wines are made from the Jamaican malay apple. The Jamaican otaheite apple (Jamaican malay apple) fruits are picked as soon as they are fully colored (not allowed to fall) and immediately dipped in boiling water for one minute to destroy surface bacteria and fungi. The Jamaican otaheite apple (Jamaican malay apple) seeds are removed and, for red wine, the Jamaican otaheite apple (Jamaican malay apple) fruits are passed through a meat grinder and the resulting juice and pulp weighed. To this material, they add twice the amount of water and 1 1/2 lbs (680 g) of white sugar per gallon, and pour into sterilized barrels with the mouth covered soon with cheesecloth. Yeast is added and a coil inserted to maintain circulation of the water. The barrels are kept in the coolest place possible for 6 months to 1 year, and then the wine is filtered. The Jamaican otaheite apple (Jamaican malay apple) will be of a pale-rose color so artificial color is added to give the Jamaican otaheite apple (Jamaican malay apple) a rich-red hue. In making white wine, the Jamaican otaheite apple (Jamaican malay apple) fruits are peeled, the only liquid is the Jamaican otaheite apple (Jamaican malay apple) fruit juice, and less sugar is used, only 1 1/4 lbs (565 g) per gallon, so as to limit alcohol formation over a fermenting period of 3 to 6 months. In Indonesia, the Jamaican otaheite apple (Jamaican malay apple) flowers are eaten in salads or are preserved in syrup. Young Jamaican otaheite apple (Jamaican malay apple) leaves and shoots, before turning green, are consumed raw with rice or are cooked and eaten as greens. The apple contains protein, fat, fiber, ash, calcium, phosphorus, iron, carotene, vitamin A, thiamine, riboflavin, niacin and ascorbic acids.

The timber is reddish, soft to hard, tough and heavy, but inclined to warp. The Jamaican otaheite apple (Jamaican malay apple) is difficult to work, but is employed for construction, railway ties, and for fashioning bowls and poi-boards in Hawaii. According to Akana's translation of Hawaiian Herbs of Medicinal Value, the astringent has been much used in local remedies. The Jamaican otaheite apple (Jamaican malay apple) is pounded together with salt, the crushed material is strained through coconut husk fiber, and the juice poured into a deep cut. "The patient must exercise absolute self-control as the liquid bums its way into the flesh and nerves." In the Molucca, or Spice, Islands, a decoction of the Jamaican otaheite apple (Jamaican malay apple) is used to treat thrush. Malayans apply a powder of the dried Jamaican otaheite apple (Jamaican malay apple) leaves on a cracked tongue. A preparation of the Jamaican otaheite apple (Jamaican malay apple) root is a remedy for itching. The Jamaican otaheite apple (Jamaican malay apple) root acts as a diuretic and is given to alleviate edema. The Jamaican otaheite apple (Jamaican malay apple) root is useful against dysentery, also serves as an emmenagogue and abortifacient. Cambodians take a decoction of the Jamaican otaheite apple (Jamaican malay apple) fruit, Jamaican otaheite apple (Jamaican malay apple) leaves or Jamaican otaheite apple (Jamaican malay apple) seeds as a febrifuge. The juice of crushed Jamaican otaheite apple (Jamaican malay apple) leaves is applied as a skin lotion and is added to baths. In Brazil, various parts of the Jamaican otaheite apple (Jamaican malay apple) plant are used as remedies for constipation, diabetes, coughs, pulmonary catarrh, headache and other ailments. Jamaican otaheite apple (Jamaican malay apple) seeded Jamaican otaheite apple (Jamaican malay apple) fruits, Jamaican otaheite apple (Jamaican malay apple) seeds, and Jamaican otaheite apple (Jamaican malay apple) leaves have shown antibiotic activity and have some effect on blood pressure and respiration.

The very beautiful Jamaican otaheite apple (Jamaican malay apple) fruit, usually deep red in color, pear shaped, with a waxy skin, about the size of an apple. Flesh is crunchy, often juicy, with a mild sweet flavor. Some varieties have white or pink skin.

Almost always eaten fresh and chilled. Jamaican malay apple's make great thirst quenching snacks. The Jamaican otaheite apple (Jamaican malay apple) fruit can also be used to make wines. A medium to large sized Jamaican otaheite apple (Jamaican malay apple) tree growing to over 60 ft in some areas. Jamaican malay apple's thrive in tropical conditions and are too tender to grow outdoors in California and most of Florida. In Hawaii, Jamaican malay apples (mountain apples) commonly grow in mid-elevation rain forest areas, often as large Jamaican otaheite apple (Jamaican malay apple) trees. They do not succeed as well at sea level. Jamaican otaheite apple (Jamaican malay apple) trees usually require little care other than year-round water. Jamaican otaheite apple (Jamaican malay apple) flowering usually occurs in early summer followed by Jamaican otaheite apple (Jamaican malay apple) fruit ripening 3 months later. Jamaican otaheite apple propagation is often by Jamaican otaheite apple (Jamaican malay apple) seeds which loose viability quickly. Superior varieties are propagated via budding, air-layering, and cuttings. Native to Malaysia. Has been spread by humans through much of southeast Asia and the Pacific islands. Now common growing wild on the Hawaiian islands. The Jamaican malay apple (or mountain apple as the Jamaican otaheite apple (Jamaican malay apple) is known in Hawaii was an important Jamaican otaheite apple (Jamaican malay apple) fruit of the Polynesians, and was later distributed to the America's on one of Captain Bligh's voyages.

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