Java Apple is introduce into the Philippines in prehistoric times and is widely grown throughout
It is common in Thailand, Cambodia, Vietnam and Taiwan, frequently cultivated in India and in Zanzibar.
Succulent flesh, Crispy, Fragrant and Sweet
Java Apple used in dessert and juice.
The greenish fruits are eating raw with salt or cooked as a sauce, they are also stewed with true apples.
The pink fruits are juicier and more flavorful and suitable for eating out-of-hand or cooking without
accompaniments except sugar.
Calcium, Fiber, Niacin, Potassium, Vitamin A and C.