SOME FRUITS OF HAWAII 



55 



MOUNTAIN APPLE (Malay-apple) 



( Eugenia malaccensis ) 



Description: The mountain apple is an oval fruit from 2 to 3 inches 

 long with a very thin crimson skin shading to pink or white. The crisp, 

 white flesh is juicy and of pleasant, though not distinctive, flavor. Each 

 fruit contains one or two large brown seeds. The fruit is very easily 

 bruised and stains the hands deep purple. 



History: This fruit, a native of the Malayan Archipelago, was 

 brought to Hawaii by the primitive Hawaiians (50, p. 308) and has 

 flourished in the deep mountain valleys of all the islands. 



Nutritive Value: Mountain apples are a poor source of all nutrients, 

 including calcium and phosphorus and a fair source of iron. They are 

 only a fair to poor source of vitamins A, B, C, and G (B 2 ) (36). 



Supply: The season ranges from June to December. The fruit 

 is brought down from the mountains and sold along the roadside, but 

 it does not reach the city markets in large quantities. 



Use: The mountain apple is very refreshing to eat because of the 

 large amount of water present and the delicate flavor. It is most 

 frequently eaten out of the hand, but may be cut up and used in salads 

 and cocktails. There is not enough pectin or flavor to make it desirable 

 for jelly or preserves. 



