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a malay apple a day...

creatively tasty ways to cook up cuba's national fruit

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.)