Recipe for January 2009
Wax apple (Jambu) Salsa
(Source: "Fruitastic" by Mohana Gill)
The wax apple (Syzygium samarangense, other names are wax jambu and Java apple) is native to Malaya to the Andaman and the Nicobar islands. This tropical tree is very common in the tropical Asia. The fruit of wax apple are eaten, and for this purpose, it is better than other species in the same genus. The ripe, pink fruits are bell-shaped, sweet and can be eaten fresh or cooked, for sauces, jams and jellies. Wax apple is cultivated mainly as smallholdings ranging from 1 to 5 ha in Malaysia with its hectareage estimated 1,500 ha in 2005. ‘Pale Green’, ‘Dark Red’, ‘Light Red’ and ‘Green’ are the four major cultivars. Fruit production is non seasonal, however, the peak periods are in March to April and November to December. Fruits can be harvested almost year-round.
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Ingredients
- 4 wax apples, chopped
- ¼ cup spring onions, chopped
- 2 tbsp fresh mint, chopped
- 2 chillies, chopped
- Juice of 1 lemon
- ½ red pepper, finely chopped
- Salt and pepper to taste
- ½ tsp fresh pepper seeds
- Pinch of ground fennel
Method
Mix all the ingredients together and leave for a couple of hours before serving
Next recipe in February 2009.
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