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Food Preparation
The Roseapple is best eaten fresh. When it is ripe it gives a delicate
rose fragrance, which can also be tasted. The flesh is crisp and
firm and discolours on exposure to air.
Our attempts to make roseapple jelly have not been successful as
the delicate flavour is lost in the processing.
Further information
Purdue
University - Centre for New Crops and Plants - Malay Apple
This site is a chapter from a book written by Julia Morton.
Gives a detailed description of the different varieties, climate,
soil, season, pests and diseases and food uses. You can purchase
this classic book Fruits
of Warm Climates online from Amazon.
Californian
Rare Fruit Growers: Fruit Facts - Roseapple
This page describes the plant in detail and how to grow it.
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