Java apple (also call Rose Apple) is indigenous in Bangladesh to the Solomon Islands. It has naturalized in the Philippines since prehistoric times. It is commonly and widely cultivated in Malaysia, Indonesia, Thailand, Cambodia, Laos, Vietnam and Taiwan. It is frequently cultivated in India and in Africa (Zanzibar and Pemba) and also in the Antilles, Suriname and northern Australia.
Culinary uses:
- Ripe fruit is eaten fresh out of hand or they are sliced and eaten in fruit cocktails, or dipped in salt, in a sweetened dark soya sauce, in sambal or in a fruit salad “rujak” mixed with a spicy peanut sauce.
- Java apple fruits are also utilized for making vinegar as well as wine.
- Juice extracted from the ripened fruits is used for making jelly, jam, different types of sauces and a variety of beverages.
- Alternatively, you can also dip the fruits in fairly sweet and spicy sauces…
Java apple is one of most popular fruit in the Southern of Vietnam, they are mostly used in fresh and making vinegar or wine.
Dried java apple are made from fresh ripe java apple in the Southern of Vietnam by modern production line, ensured food safety, remain natural color and flavor. Don’t use additives in production process. it’s tasty and healthy as the fresh one.
Specification:
- Moisture is <=12%.
- Color: natural color of ripe java apple (as in the photo).
- The product is soft and little sweet naturally.
