Difference between revisions of "Tahitian apple"
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Latest revision as of 11:57, 30 August 2007
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The Tahitian apple is also known as the Otaheite apple (hence its alternative binomial, Spondias cytherea) or just Golden apple is an equatorial or tropical tree, with edible fruit containing a fibrous pit.
The fruit may be eaten raw; the flesh is crunchy and a little sour. In Indonesia and Malaysia, it is eaten with a thick black salty-sweet sauce called hayko. It occurs as an ingredient in rojak. It may also be juiced.
Vernacular names:
- 'buah kedongdong' (Malay)
- 'kedondong' (Indonesian)
- 'vī' (Tongan)
- 'ambarella' (Dutch)
- 'évi' (Réunion)
- 'hevi' (Philippines)
- 'mokah' (Cambodian)
- 'gway' (Burmese)
- 'marak farang' (Thai)
- 'prune Cythère, pomme Cythère' (French)[1]
- 'Goldpflaume' (German)
- 'hog plum'
- 'june plum' (Jamaica)
References
- ↑ But pomme Tahitienne can be used for the French Malay apple.
