Malay Apple

Malay Apple (Syzygium malaccensis)

The Malay Apple, also known as Syzygium malaccensis, is a tropical delight that hails from the Indo-Malayan region. This small to medium-sized tree, with an average height and width of 20’ x 15’, is a visual treat with its vibrant, glistening fruits and flowers that are unparalleled in the Myrtaceae family.

The tree is admired for its exceptional ornamental value. It flowers abundantly up to three times a year, adorning the trunk and inner branches with bright red or white, mildly fragrant flowers. Each flowering period lasts about two weeks, leaving a temporary carpet of red or white under the tree.

The fruit of the Malay Apple is a sight to behold. It is oblong, obovoid, or bell-shaped, measuring 2 to 4 inches long and 1 to 3 inches wide at the apex. The thin, smooth, waxy skin is rose-red or crimson, sometimes white with streaks of red or pink. The flesh is white, crisp or spongy, and juicy with a very mild, sweetish flavor. The fruit may contain a single oblate or nearly round seed, or two hemispherical seeds. Some trees produce entirely seedless fruits.

The Malay Apple ripens about 60 days after bloom and is non-climacteric, meaning it will not ripen further once picked. The ripe fruit is eaten raw and its slightly sweet taste is refreshing, making it a crunchy addition to a mixed fruit salad. The half-ripened fruit can be pickled, and pickled or preserved slices and sauces, heavily spiced, are common in Southeast Asia.

The tree grows at a moderate rate of 2-3 ft per year for the first few years. It is a close relative to the wax jambu and the rose apple. Unlike the wax jambu, the Malay Apple has a single marble-sized seed that separates easily from the pulp. The tree grows fast and large, typically resembling a Christmas tree in shape.

The Malay Apple is more than just a fruit tree. Various parts of the tree, including the bark, leaves, and roots, are used in traditional medicine and have been shown to possess antibiotic activity. In Hawaii, the wood was considered sacred and was carved into religious images.

In Indonesia, the flowers are eaten in salads or are preserved in syrup. Young leaves and shoots, before turning green, are consumed raw with rice or are cooked and eaten as greens.

The Malay Apple is a hardy tree that can withstand temperatures down to 30°F. It is a prolific fruiter, and larger fruit size can be achieved by thinning the crop and watering heavily.

This tree is a must-have for any tropical fruit enthusiast and would make a great addition to your plant nursery. It’s not just a tree, it’s a piece of paradise!