Welcome to the summary page for FabulousFusionFood's Spice guide to Rose Apple along with all the Rose Apple containing recipes presented on this site, with 3 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the spice-based recipes added to this site.

These recipes, all contain Rose Apple as a major flavouring.

Rose apple typically refers to the fruit of Syzygium jambos, a large evergreen shrub or small-to-medium-sized tree in the Myrtaceae (Myrtle) family of flowering plants.

Syzygium jambos is a large evergreen shrub or small-to-medium-sized tree, typically 3 to 15 metres (10 to 49 feet) high, with a tendency to low branching. Its leaves and twigs are glabrous and the bark, though dark brown, is fairly smooth too, with little relief or texture. The leaves are lanceolate, 2 to 4 centimetres (3⁄4 to 1+5⁄8 inches) broad, 10 to 20 cm (4 to 8 in) long, pointed, base cuneate with hardly any petiole, lively red when growing, but dark, glossy green on attaining full size. The flowers are in small terminal clusters, white or greenish white, the long, numerous stamens giving them a diameter of 5–8cm. In temperate regions the tree is summer-flowering.

The fruit is shaped like some kinds of guava; in fact, the fruit is so like the guava in appearance that people unfamiliar with it may mistake it for a guava on sight. However, the fragrance, flavour and texture are different, and instead of containing dozens of small, hard seeds set in a jelly-like tissue, as a guava does, the fruit of S. jambos usually contains one or two large, unarmoured seeds about 1 cm in diameter, lying loose in a slightly fluffy cavity when ripe. Shaking a fruit to feel whether the seeds rattle, gives some indication whether it is ripe. The skin is thin and waxy. The flowers are described by some as fragrant, though this appears to be a variable attribute. The ripe fruit, however, has a strong, pleasant floral bouquet, hence such common names as 'Rose apple' and 'pomarrosa'.

Rich in vitamin C, the fruit can be eaten raw or cooked in various regional recipes. In South-East Asian countries, rose apple fruit is frequently served with spiced sugar.

The dried rose apple fruit is available commercially and is usually used for making herbal tea. It is also employed in Chinese cookery and is an ingredient in Chinese thirteen-spice powder.