a malay apple a day...
creatively tasty ways to cook up cuba's national fruit
June 17, 2014Column: deliberate polish
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.)