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    Rose Apple facts

    By s mMay 2, 2016Updated:August 4, 2017No Comments4 Mins Read
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    Rose-apple-factsA Rose Apple is neither an apple nor a rose. It belongs to the same family of plums, apricots, peaches, cherries, raspberries, pears and almonds. It is a sensitive fruit which get bruises easily. It does better in wet, warm and humid areas with adequate rainfall. The tree bears a fruit about 2 kg after the growth of four years. This fruit is rich in polyphenols, potassium, vitamin C and dietary fiber.

    Name Rose Apple
    Scientific Name Syzygium aqueum
    Native East Indies and Malaya, also cultivated in Ceylon, the Pacific Islands, India and former Indochina.
    Common/English Name Bell Fruit, Watery Rose Apple, Water Cherry, Bell Apple, Water Apple
    Name in Other Languages Brazil: Jambeiro Aguado, Jambo
    Portuguese: D’agua
    Chinese: Shui Lian Wu;
    Dominican Republic (Spanish): Cajuilito Solimán;
    Dutch: Djamboe Aer;
    French: Jambosier D’eau, Pomme D’eau;
    German: Wasserjambuse, Wachsjambuse;
    Indonesia:
    Aceh: Jambi Raya, Jambi Iye;
    Bali: Jambu Er, Njamu Er;
    Batak: Jambu Erang, Jambu Aek,
    Besemah: Jambu Ayik
    Bimba: Jambu Jene,
    Bugis: Jambu Saiom, Jambu Salo;
    Boeol, Sulawesi, Manado: Takaw;
    Ceram, Moluccas, Ambon: Kepet, O’uno;
    Kalimantan, Dyak: Kubal;
    Gajo: Jambu Airjemerl;
    G orontalo: Omuto, Upo;
    Halmaheira:  Yarem, Rowane;
    Jambi: Jambu Pingping ,
    Java: Jambu Air, Jambu Uwer,
    Lampong: Jambu Air, Jambu Kelinga;
    Lingga: Jambu Bertih;
    Madurese: Jambhu Wir;
    Makassar: Jambu Jene;
    Malay, Bengkoelen: Jambu Keling;
    Manado: Gora;
    Minangkabau:  Jambu Aye;
    Nias: Samba;
    Oelias: Rutu Putio, Jambu Waelo;
    Papua: Purori, Ansahmoh,;
    Sangir: Compose;
    Sawoe: Wo Luba Kume;
    Singkep: Jambu Aer;
    Serawaj: Jambu Ayak;
    Solor: Bluwo, Bluwa;
    Sulawesi, Moluccas: Kebes, Kouoa;
    Sundanese: Jambu Air;
    Ternate: Gora Yadi ;
    Tidore: Yadi;
    Toraja:  Jambu, Wua Usa;
    Japanese: Mizu Renbu;
    Malaysia: Jambu Chili, Jambu Ayer;
    Papua New Guinea: Lal Lau;
    Philippines (Bisaya): Tambis;
    Spanish: Manzana De Agua, Perita Costena;
    Suriname: Pommerak;
    Thai: Machomphu-Pa, Chom Pu Pa
    Plant Growth Habit Tropical, evergreen, low
    Growing Climate Warm and humid climates with adequate rainfall
    Soil Well-drained
    Plant Size 3–10 m
    Bark Flaky brown
    Branchlets Wide spreading
    Stem 30 cm
    Leaf Narrow and glossy
    Edible parts of the plants Fruits: consumed as fruit salad or made pickle
    Leaves: used to wrap fermented sticky rice
    Flowering Season Midsummer (from June- August)
    Flower Greenish-white or creamy-white, Width: 2 to 4 in (5-10 cm), Diameter: 7.5-10 cm
    Fruit shape & size Bell-shaped, length: 5–8 cm
    Fruit color Pink-red
    Flesh color White
    Fruit peel Thin with smooth texture
    Flavor/aroma Not tart, simply aromatic
    Fruit Taste Mild sweet
    Seed 1 or 2, grey in color
    Varieties/Types Java Rose Apple, Malay Rose Apple, Jambu, Water Rose Apple
    Fruit Season Early winter to Late fall
    Major Nutritions Vitamin C (Ascorbic acid)22.3 mg (24.78%)
    Vitamin B3 (Niacin) 0.8 mg (5.00%)
    Carbohydrate 5.7 g (4.38%)
    Total dietary Fiber 1.5 g (3.95%)
    Calcium, Ca 29 mg (2.90%)
    Potassium, K 123 mg (2.62%)
    Vitamin A 17 µg (2.43%)
    Vitamin B2 (Riboflavin) 0.03 mg (2.31%)
    Copper, Cu 0.016 mg (1.78%)
    Vitamin B1 (Thiamin) 0.02 mg (1.67%)
    Manganese, Mn 0.029 mg (1.26%)
    Protein  0.6 g (1.20%)
    Magnesium, Mg 5 mg (1.19%)
    Phosphorus, P 8 mg (1.14%)
    Iron, Fe 0.07 mg (0.88%)
    Calories in 1cup (100 g) 25 Kcal.
    Health Benefits
    • Fights Free Radical Damage
    • Reduced Risk of Stroke
    • Boost good HDL Cholesterol
    • Prevent Diabetes
    • Prevent Constipation
    • Prevent muscle cramping
    • Skin Health
    Traditional uses
    • A decoction made from astringent bark is used in folkloric medicine of Malaysia to treat thrush.
    • In the childbirth ceremony, it is served as a salad.
    • In India, it is used to boost the liver and brain functions.
    • Rose Apple is undoubtedly a stimulant for the brain and liver in India.
    • The sweetened prepared from the flowers used to reduce fever.
    • The sore eyes and rheumatism is cured with the decoction made from the leaves.
    • Dysentery, diarrhea and catarrh are treated with the seeds.
    • The infusion of roasted and powdered seeds is used to treat diabetes in Nicaragua.
    • Rose Apple is believed to contain the pain-killer properties in Colombia.
    • Epilepsy is treated with the use of root by the Cuban people.
    Precautions
    • The rose Apple preparations possess high risk of toxicity.
    • The roots and seeds are also poisonous.
    • Hydrocyanic acid (cyanide or prussic acid) is present in the stems, leaves and roots in the numerous amounts which could be harmful to the body.
    How to Eat
    • It could be eaten raw.
    • People preserve Rose Apples in the form of jellies and jams.
    • It is also added to the desserts.
    • It is used in the preparation of sauce or fruit syrup.
    Other Facts
    • Rose apples highly perishable and easily bruised.
    • It is non-climacteric.
    • The trees of Rose Apple bloom as well as fruit less in summer.
    • 2 kg (5 lbs.) fruit is yield by the matured rose apple tree.
    • Rose Apple enhances the liver and brain.
    • The fruit acts as a stimulant for the liver and brain.
    • The fruit infusion performs as a diuretic.

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