Available as pulp or puree
Also called Jew Plum in the Carribean, Ambarella is a pleasant tasting acidic fruit about the size of an apple with a pineapple-mango like flavor and crunchy texture. Its juice yields a delicious flavor to which Cinnamon and other spices can be added to make sauces.
Unripe fruits can be made into jelly, pickles or relishes, or used for flavoring sauces , soups and stews. Young Ambarella leaves are appealingly acid and consumed raw in Southeast Asia.
Some Ambarellas in the South Sea Islands can reach the weigh over 1 lb (0.45 kg) each. Ambarella is an excellent source of Iron.