You know me, I love discovering plant food that I'm unaccustomed to, it gives me a real buzz. So on this latest trip to Jamaica, Otaheite apples, (also known as Jamaican apples, Coco plum, Rose apple, or for some, Ethiopia apple in some regions in Jamaica), are in season and so naturally I've been exploring this interesting fruit. It's texture is a like a pear, with a flavour somewhere between an apple and pear, not over-sweet and lends itself to being combined well with other natural flavours.
Otaheite apples are best eaten naturally, fresh from the tree and I've also been adding them to my smoothies with ginger and coconut water. Otaheite apples are so versatile and nutritious, they are a wonderful addition to your raw food kitchen for raw juice, raw pickle, raw chutney, raw jam, raw salsa etc. Additionally, the beautiful flaming red blossoms from the tree can be eaten in salads.
In Puerto Rico, they are used to make red wine with skin in place and white wine when peeled. Slightly under-ripened fruits are also used to make jelly and pickles.
They are also known as Pomerac in suriname, and Trinidad, Malay apple in Hawaii, and are available throughout the tropical world, including the Solomon Islands. As you can see above, the Otaheite apple can be enjoyed in many ways, try out the juice recipe above and let me know how you get on... I'll be adding more Otaheite recipes later.
Resource and Research:
SISTAHINTHERAW RAW SOUL FOOD RECIPES FOR A VIBRANT NEW YOU!
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To Celebrate my travels, look out for my new 'Raw Soul Food World Kitchen' recipe ebook coming to you soon.