Otaheiti apples came to Jamaica and the Caribbean from the Pacific islands. Bright red, sometimes pink in color, they have a texture that reminds me of cotton candy. Some varieties are pear-shaped, others are slightly round; some have a mild flavor, others are quite sweet.
Otaheiti apples are also called Jamaican apple and cocoplum here; pommerac and rose apple in parts of the Caribbean.
Otaheiti apples have about 100 grams of water. They are also excellent sources of Vitamin C, calcium, thiamine and riboflavin. Because of their high water content, they will last only a few days if they’re not refrigerated, slight more if they are.
During the season, which runs from about December/January until about May, trees laden with fruits are everywhere. They have to be picked quickly before the birds get to them, like they did in the photo above. They’re bagged and sold by street vendors or in the markets. Otaheiti apples can be used in salads, juices, preserves and to make wine.
How to Make Otaheiti Apples Juice
2 dozen otaheiti apples
4 thin slices ginger
1/4 cup sugar (optional)
4 tbsp lime juice
Place ingredients in blender and blend until smooth.
Strain into iced glass or over ice cubes.
Decorate with otaheiti apple slices or mint leaves.
Recipe from Norman Shirley via JamaicanEats.
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