Malay apple is an amazing and unique tropical apple now grown, eaten and sold in Nigeria as well as many other tropical countries of the world. As a delight to the eye in every respect, the Malay apple tree is much admired for the beauty of its flowers and colourfull glistering fruits. As its name suggests, Malay apple originates from the Indo- Malayan region throughout southeast Asia’s lowlands and forests. The Malay apple is the biggest apple fruit in the world. It has the highest juice content or moisture of over 90%. The fruit comes in three (3) distinct colours and shapes including red, green and white. The shapes are oblong, obovoid and bell. Malay apple is appreciated in Nigeria for its sweet-sour taste and loved very much by children. The red variety is the commonest in Nigeria. Today in Nigeria, the Malay apple trees are present in states like Lagos, Ogun, Oyo, Ondo, Edo, Delta, Rivers, Cross river, Enugu, Abia, Ebonyi and some states in northern Nigeria. Malay apple is highly nutritious, fibrous and medicinal in nature, and this is evident in its nutrient composition including a study published in the Scientific World Journal, Food Chemistry and Puerto Rico Health Science Journal. The Malay apple is strictly tropical. It is intolerant of frost and cold but prefers year – round rainfall, it can tolerate seasonal rain as long as there is no extended dry period. Meanwhile, trees grown in areas with a seasonal dry period need to be irrigated during drought. Presently, malay apples are planted in homes, gardens and farms in Nigeria. The tree is prolific producing about two thousand apples per tree per harvest and having two or three (2 or 3) harvests per annum when fully established. It starts producing apples from the third year after planting, this amazing tropical apple has wonderful health benefits. The flesh of the apple contains epicatechin that lowers high blood pressure. It detoxifies the body and contains water, vitamins and minerals that serve as detoxifiers. Because it is rich in fibre, it also helps to relieve constipation, and hydrates the body due to its high water content. Malay apple keeps pregnant women hydrated when inevitable health conditions such as nausea and vomiting cause dehydration. It contains vitamin A for a clearer and sharper vision, vitamin C and other minerals to prevent skin cancer. Furthermore in Cambodia, the roots, leaves and seeds are used to allay fever. In Malaysia, powder from the dried leaves is reportedly used on a cracked tongue, a preparation of the root is a remedy for itching and administered to alleviate swelling. The ripe Malay apple is edible and can be eaten raw, the skin is thin and the flesh is crisp and white. The slightly unripe apples are used for making jelly and pickles. It is processed into both red and white table wines. Sweet jams and preserves are also made from ripe Malay apple. Fruit juice is produced by blending with water, straining, and adding ginger and lime to taste. Raw pieces of the apple can be chopped for use in fruit salad and into fine pieces as part of salsa recipes. The young leaves and shoots, before turning green, are consumed raw with rice or cooked and eaten as greens.
