Syzygium samarangense

Species of Asian fruit tree in the flowering plant family Myrtaceae
Not to be confused with Malay apple (Syzygium malaccense), or the water apple (Syzygium aqueum).

Syzygium samarangense

Conservation status

Least Concern (IUCN 3.1)

Scientific classification

Kingdom:

Plantae

Clade:

Tracheophytes

Clade:

Angiosperms

Clade:

Eudicots

Clade:

Rosids

Order:

Myrtales

Family:

Myrtaceae

Genus:

Syzygium

Species:

S. samarangense

Binomial name

Syzygium samarangense
(Blume) Merr. & L.M.Perry

Synonyms

Myrtus samarangensis Blume
Jambosa samarangensis (Blume) DC.
Eugenia samarangensis (Blume) O.Berg
Myrtus obtusissima Blume
Jambosa obtusissima (Blume) DC.
Eugenia alba Roxb.
Jambosa alba (Roxb.) G.Don
Jambosa ambigua Blume
Jambosa timorensis Blume
Eugenia mindanaensis C.B.Rob.

Syzygium samarangense is a species of flowering plant in the family Myrtaceae, native to an area that includes the Greater Sunda Islands, Malay Peninsula, and the Andaman and Nicobar Islands, but introduced in prehistoric times to a wider area and now widely cultivated in the tropics. Common names in English include wax apple, Java apple, Semarang rose-apple, and wax jambu.

Rose-apples, raw Nutritional value per 100 g (3.5 oz) Energy

105 kJ (25 kcal)

Carbohydrates

5.70 g

Fat

0.30 g

Protein

0.60 g

Vitamins

Quantity %DV^†

Thiamine (B1)

2% 0.020 mg

Riboflavin (B2)

3% 0.030 mg

Niacin (B3)

5% 0.800 mg

Vitamin C

27% 22.3 mg

Minerals

Quantity %DV^†

Calcium

3% 29 mg

Iron

1% 0.07 mg

Magnesium

1% 5 mg

Phosphorus

1% 8 mg

Potassium

3% 123 mg

Sodium

0% 0 mg

Zinc

1% 0.06 mg

Other constituents

Quantity

Cholesterol

0 mg

Link to Full Nutrient Report of USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
^†Percentages are roughly approximated using US recommendations for adults.

Uses

Culinary

Several cultivars with larger fruit have been selected. In general, the paler or darker the color, the sweeter it is.

In Southeast Asia, the black ones are nicknamed \"Black Pearl\" or \"Black Diamond\", while the very pale greenish-white ones, called \"Pearl\", are among the highest-priced ones in fruit markets. The fruit is often served uncut, but with the core removed, to preserve the unique bell-shaped presentation.

In the Indian Ocean islands cuisine, the fruit is frequently used in salads, as well as in lightly sautéed dishes. It is mainly eaten as a fruit and also used to make pickles (chambakka achar).

In the Philippines, its local name is macopa or makopa (its ancient name before colonialism, is dambo). Because of their similarity in appearance, it is often confused with tambis (Syzygium aqueum), although the latter is more commonly cultivated.