From the book
Fruits of Warm Climates
by Julia F. Morton
Rose Apple
Syzyygium jambos Alston
Eugenia jambos L.
Jambosa jambos Millsp.
MYRTACEAE
Like many other fruits to which the word "apple" has been attached,
the rose apple in no way resembles an apple, neither in the tree nor in
its fruit. It is a member of the myrtle family, Myrtaceae, and is
technically known as Syzygium jambos Alston (syn. Eugenia jambos L.; Jambosa jambos Millsp.; Jambosa vulgaris DC.; Caryophyllus jambos Stokes).
The
term "rose apple" (in French, pomme rose, pommier rose; in Spanish,
poma rosa, pomarrosa, manzana rosa, or manzanita de rosa) is so widely
employed that the species has few alternate names apart from those in
the many local dialects of Africa, India, Malaya, southeastern Asia,
the East Indies and Oceania. It is sometimes called jambosier by
French-speaking people, plum rose or malabar plum in the
English-speaking West Indies, pommeroos or appelroos in Surinam, and
jambeiro or jambo amarelo in Brazil; jaman in India, and yambo in the
Philippines.
Description
The rose apple
tree may be merely a shrub but is generally a tree reaching 25 or even
40 ft (7.5-12 m) in height, and has a dense crown of slender,
wide-spreading branches, often the overall width exceeding the height.
The evergreen leaves are opposite, lanceolate or narrow-elliptic,
tapering to a point; 4 to 9 in (10-22 cm) long, and from 1 to 2 1/2 in
(2.5-6.25 cm) wide; somewhat leathery, glossy, dark-green when mature,
rosy when young. The flowers are creamy-white or greenish-white, 2 to 4
in (5-10 cm) wide, consisting mostly of about 300 conspicuous stamens
to 1 1/2 in (4 cm) long, a 4-lobed calyx, and 4 greenish-white, concave
petals. There are usually 4 or 5 flowers together in terminal clusters.
Capped with the prominent, green, tough calyx, the fruit is nearly
round, oval, or slightly pear-shaped, 1 1/2 to 2 in (4-5 cm) long, with
smooth, thin, pale-yellow or whitish skin, sometimes pink-blushed,
covering a crisp, mealy, dry to juicy layer of yellowish flesh, sweet
and resembling the scent of a rose in flavor. In the hollow center,
there are 1 to 4 brown, rough-coated, medium-hard, more or less rounded
seeds, 3/8 to 5/8 in (1-1.6 cm) thick, which loosen from the inner wall
and rattle when the fruit is shaken. Fragments of the seedcoat may be
found in the cavity.
Fig. 103: The rose apple (Syzygium jambos) is a minor
fruit, but the tree is a quick-growing source of fuel and other products.
Origin and
Distribution
The
rose apple is native to the East Indies and Malaya and is cultivated
and naturalized in many parts of India, Ceylon and former Indochina and
the Pacific Islands. It was introduced into Jamaica in 1762 and became
well distributed in Bermuda, the Bahamas, the West Indies and, at low
and medium elevations, from southern Mexico to Peru. In Guatemala, the
tree may be planted as a living fencepost or in hedgerows around coffee
plantations. For this purpose, it is drastically pruned to promote
dense growth. It grows wild abundantly, forming solid stands and
thickets, in Puerto Rico, the Virgin Islands, Guatemala, Honduras and
Panama.
In 1825, eight young trees were taken from Rio de
Janeiro to Hawaii by ship, and, in 1853, a United States warship
delivered avocado and rose apple trees from Central America to the
island of Hilo. The rose apple became naturalized on the islands of
Kauai, Molokai, Oahu, Maui and Hawaii. In 1893, it was reported as
already cultivated in Ghana. It is semi-naturalized in some areas of
West Tropical Africa and on the islands of Zanzibar, Pemba and Reunion.
It is believed to have been first planted in Queensland, Australia,
about 1896. A tree obtained from an Italian nursery has grown and borne
well on the coastal plain of Israel. However, it is not of interest
there as a fruit tree but rather as an ornamental.
The rose
apple was introduced into Florida, at Jacksonville, before 1877, but,
as a fruit tree, it is suited only to the central and southern parts of
the state. In California, it is planted as far north as San Francisco
for its ornamental foliage and flowers. Because the tree occupies
considerable space and the fruit is little valued, the rose apple has
not been planted in Florida in recent years, though there are quite a
number of specimens remaining from former times.
Climate
The rose apple
flourishes in the tropical and near-tropical climates only. In Jamaica,
it is naturalized from near sea-level up to an altitude of 3,000 ft
(915 m); in Hawaii, from sea-level to 4,000 ft (1,200 m). In India, it
ranges up to 4,400 ft (1,350 m); in Ecuador, to 7,500 ft (2,300 m). At
the upper limits, as in California, the tree grows vigorously but will
not bear fruit.
In India, it does best on the banks of canals
and streams and yet tolerates semi-arid conditions. Prolonged dry
spells, however, are detrimental.
Soil
A deep, loamy soil is
considered ideal for the rose apple but it is not too exacting, for it
flourishes also on sand and limestone with very little organic matter.
Propagation
Most rose apple
trees are grown from seeds, which are polyembryonic (producing 1 to 3
sprouts), but the seedlings are not uniform in character nor behavior.
In India, vegetative propagation has been undertaken with a view to
standardizing the crop and also to select and perpetuate dwarf types.
Using cuttings, it was found that hardwood does not root even with
chemical growth promoters. Treated semihard wood gave 20% success.
Air-layers taken in the spring and treated with 1,000 ppm NAA gave 60%
success. Air-layers did not root in the rainy season. In budding
experiments, neither chip nor "T" buds would take. Veneer grafting in
July of spring-flush scions on 1-year-old rootstocks was satisfactory
in 31% of the plants. In West Bengal, air-layering is commonly
performed in July and the layers are planted in October and November.
Fruiting can be expected within 4 years. Sometimes the rose apple is
inarched onto its own seedlings.
Culture
Rarely do rose apple
trees receive any cultural attention. Some experimental work has shown
that seedless, thick-fleshed fruits can be produced by treating opened
flowers with growth regulators–naphthoxy acetic acid (NOA), 2,4,5-T, or
naphthalene acetic acid.
Season
In Jamaica and Puerto
Rico, the rose apple trees bloom and fruit sporadically nearly all
year, though somewhat less in summer than at other times. The main
season in the Bahamas and in Florida is May through July. The fruiting
period varies in different parts of India. In South India, blooming
usually occurs in January, with fruit ripening in March and April,
whereas in the Circars, ripening takes place in April and May. In the
central part of the country, flowering occurs in February, March and
April and the fruits ripen from June through July. Then again, it is
reported that there are varieties that produce fruit in February and
March.
Yield
In India, they say
that a mature rose apple tree will yield 5 lbs (2 kg) of fruit each
season. The fruits are, of course, very light in weight because they
are hollow, but this is a very small return for a tree that occupies so
much space.
Keeping
Quality
Rose apples
bruise easily and are highly perishable. They must be freshly picked to
be crisp. Some studies of respiration rate and ethylene production in
storage have been made in Hawaii. The fruit is non-climacteric.
Pests and
Diseases
The rose
apple tree has few insect enemies. In humid climates, the leaves are
often coated with sooty mold growing on the honeydew excreted by
aphids. They are also prone to leaf spot caused by Cercospora sp., Gloeosporium sp., and Phyllosticta eugeniae; algal leaf spot (Cephaleuros virescens); black leaf spot (Asterinella puiggarii); and anthracnose (Glomerella cingulata). Root rot caused by Fusarium sp., and mushroom root rot (Armillariella (Clitocybe) tabescens) attack the tree.
Food Uses
Around the
tropical world, rose apples are mostly eaten out-of-hand by children.
They are seldom marketed. In the home, they are sometimes stewed with
some sugar and served as dessert. Culinary experimenters have devised
other modes of using the cuplike halved fruits. One stuffs them with a
rice-and-meat mixture, covers them with a tomato sauce seasoned with
minced garlic, and bakes them for about 20 minutes. Possible variations
are limitless. The fruit is made into jam or jelly with lemon juice
added, or more frequently preserved in combination with other fruits of
more pronounced flavor. It is also made into a sirup for use as a sauce
or to flavor cold drinks. In Jamaica, the halved or sliced fruits are
candied by stewing them in very heavy sugar sirup with cinnamon.
Toxicity
The seeds are said
to be poisonous. An unknown amount of hydrocyanic acid has been
reported in the roots, stems and leaves. An alkaloid, jambosine, has
been found in the bark of the tree and of the roots, and the roots are
considered poisonous.
| Food
Value Per
100 g of Edible Portion* |
| Calories
|
56 |
| Moisture
|
84.5-89.1 g |
| Protein |
0.5-0.7 g |
| Fat |
0.2-0.3 g |
| Carbohydrates | 14.2 g |
| Fiber |
1.1-1.9 g |
| Ash |
0.4-0.44 g |
| Calcium |
29-45.2 mg |
| Ash |
0.44-0.65% |
| Magnesium |
4 mg |
| Phosphorus |
11.7-30 mg |
| Iron |
0.45-1.2 mg |
| Sodium | 34.1 mg | | Potassium | 50 mg | | Copper | 0.01 mg | | Sulfur | 13 mg | | Chlorine | 4 mg | | Carotene | 123-235 I.U. | | Thiamine | 0.01-0.19 mg | | Riboflavin | 0.028-0.05 mg | | Niacin | 0.521-0.8 mg | | Ascorbic Acid | 3-37 mg |
| *According
to analyses made in Central America and elsewhere. |
|
Other Uses
Fruit: In 1849, it was
announced in Bengal that the ripe fruits, with seeds removed, could be
distilled 4 times to make a "rosewater" equal to the best obtained from
rose petals.
Branches:
The flexible branches have been employed in Puerto Rico to make hoops
for large sugar casks, and also are valued for weaving large baskets.
Bark: The bark has been used for tanning and yields a brown dye.
Wood:
The sapwood is white. The heartwood is dark-red or brown, fibrous,
close-grained, medium-heavy to heavy, strong; and has been used to make
furniture, spokes for wheels, arms for easy chairs, knees for all kinds
of boats, beams for construction, frames for musical instruments
(violins, guitars, etc.), and packing cases. It is also popular for
general turnery. It is not durable in the ground and is prone to attack
by drywood termites.
The tree grows back rapidly after cutting to a
stump and consequently yields a continuous supply of small wood for
fuel. Rose apple wood makes very good charcoal.
Leaves:
A yellow essential oil, distilled from the leaves, contains, among
other properties, 26.84% dl-a-pinene and 23.84% l-limonene, and can be
resorted to as a source of these elements for use in the perfume
industry.
Flowers: The
flowers are a rich source of nectar for honeybees and the honey is a
good amber color. Much comes from the San Cristobal River Valley in
Cuba.
Medicinal Uses: In India, the fruit is regarded as a tonic for the brain and liver. An infusion of the fruit acts as a diuretic.
A
sweetened preparation of the flowers is believed to reduce fever. The
seeds are employed against diarrhea, dysentery and catarrh. In
Nicaragua, it has been claimed that an infusion of roasted, powdered
seeds is beneficial to diabetics. They say in Colombia that the seeds
have an anesthetic property.
The leaf decoction is applied to sore
eyes, also serves as a diuretic and expectorant and treatment for
rheumatism. The juice of macerated leaves is taken as a febrifuge.
Powdered leaves have been rubbed on the bodies of smallpox patients for
the cooling effect.
The bark contains 7-12.4% tannin. It is emetic
and cathartic. The decoction is administered to relieve asthma,
bronchitis and hoarseness. Cuban people believe that the root is an
effective remedy for epilepsy.
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