Scientific name: Limonia acidissima
Family: Rutaceae
Order: Sapindales
Kingdom: Plantae
Description/Taste
Wood apples look like small coconuts, averaging 5 to 12 centimeters in diameter, and have a hard, woody, white-light brown shell with a rough consistency similar to tree bark. The rind also has a small hole at the top of the fruit where it was once connected to the tree, where it emits a pungent, buttery aroma often likened to blue cheese. It is nearly impossible to determine the ripeness of the fruit just by appearance alone. To test for maturity, the fruit is dropped on the ground from a height of about one foot, and if the fruit bounces, it is not ripe. The pulp or flesh of the Wood apple is ivory when immature, transitioning into orange-brown or dark brown with age. When the rind is cracked open, the flesh has a sticky, mealy, and creamy consistency. Inside the flesh are edible, crunchy, white seeds and the occasional fibrous string. Wood apples have a complex sweet, sour, and acidic flavor, reminiscent of tamarind, eggnog, raisins, and sharp cheeses.
Seasons/Availability
Wood apples are available in the late summer through winter or post-monsoon season in Asia.
Nutritional Value
Wood apples are an excellent source of beta-carotene, which is converted into vitamin A in the body to help improve skin complexion and protect against vision loss. The fruits are also a good source of riboflavin, calcium, iron, phosphorus, and contain some vitamin C. In Ayurvedic medicine, Wood apples are cooling, purifying fruits, believed to help stimulate digestion and cleanse the liver and kidneys. The fruits are also considered to have antimicrobial properties to soothe the throat and help heal insect stings or bites.
Applications
Wood apples are typically consumed fresh, out-of-hand, and can be cracked open using the back of a knife or crushed on the ground. Once opened, the flesh is scooped and eaten as is, or it can be sprinkled with sugar for a sweeter flavor. In Sri Lanka, the flesh is popularly mixed with coconut milk and palm sugar to create a sweet, slightly acidic beverage, which is a favorite drink for hot weather. Wood apples are also used to flavor smoothies and shakes, blended into ice cream, or cooked into jams, chutneys, and jellies. In rural villages of Southeast Asia, immature Wood apples are sometimes sliced thin and dipped into a sauce of shrimp paste, shallots, spices, and chile peppers. Wood apples pair well with citruses such as limes, calamondins, oranges, and lemons, chile peppers, onions, cardamom, and tamarind. Whole, unopened Wood apples can be kept at room temperature up to ten days or stored in the refrigerator for 1-2 months. Once opened, the flesh should be consumed immediately for the best quality, or it can be frozen in a mixture of lemon juice for up to six months.
