Varieties of apples, there are a great many. However, the exotic plant, which will be discussed, has a very distant resemblance to the fruit known to us and belongs to a completely different family. Javanese apple grows in humid tropics, on evergreen trees 5-10 meters high, belonging to the myrtle family. The plant has a short trunk and a pale pink bark. Pear-shaped fruits, up to 5 cm long and 4 cm wide. The pulp is crisp, white, has a sour taste and pleasant aroma.
Description of the Javanese apple will allow you to find and distinguish this fruit from others, even on a tree, even on the counter. Leaves are heart-shaped or lanceolate, saturated greenish-blue. Their sizes can be 25 cm in length and 12 in width. Flowers are inconspicuous, small, yellowish-white. Collected in panicle-shaped inflorescences. Ripe fruits are valued for their pleasant taste and aroma.
Biology
The birthplace of the plant is the Peninsula of Malacca, Nicobar and Andaman Islands. In ancient times, the Javanese apple grew in Vietnam, Laos, Thailand, Cambodia, India. Trees are cultivated in Jamaica, Suriname and the Netherlands Antilles.
Reproduction is carried out by cuttings, seeds and aerial layering. Humid soils, shady areas, mild climate are suitable for them. Fruits appear in the fifth year, yields are plentiful. Wild plants are rare.
Structure
Javanese apple as a tree is almost no different from other myrtle plants in appearance. Fruits contain many macro and micro elements. They are especially rich in iron and are distinguished by a pronounced antibacterial effect. There is a lot of tannin in the flowers, and they are used to treat diarrhea.
The ripeness of apples can be determined by various signs. Taste and density should be typical. The stalks are easily separated from the fruit. Large fruits are more often affected by ailments, which quickly deteriorate. For storage, medium copies are selected.
Using
New fruits for Russians are sold far from every store, but still they are brought. The cost is quite high compared to the fruits we know. Javanese apple is used for making sauces, salads. It is stewed with fruits and vegetables. Greenish fruits are consumed, sprinkled with salt, like cucumbers. As such, they are very tasty and healthy.
Pink fruits have juicy pulp, they are eaten fresh. Various dishes are also prepared from them. Javanese apples make wonderful jams, compotes, marinades. Essential oil, which is used in medicine, is extracted from the leaves. The finished liquid has a tonic effect; Oil is used in the treatment of varicose veins and for skin rejuvenation. Decoctions are effective for fevers.
Storage
A photo of a Javanese apple will help you find it on the counter among other unfamiliar fruits. Fruits are consumed fresh and after heat treatment. All kinds of desserts are prepared from them.
Stacked apples stalks up in 2 or 3 layers. There is no need to shift them. For storage, you can use a basket, box, box.
There is another way: the fruits are individually wrapped in paper, and then stacked in cardboard or wooden containers. The best storage temperature is from -1 to +1 degree. Humidity should be approximately 85%. Such rules will save fruits much longer.