Three popular Malaysian fruits that are favorites with travelers on the N-S expressway - wax apple, seedless guava and ciku:
Wax/Honey Apple (
Syzgium samarangense)
Unlike the sweet-sour and smaller water apple (Jambu air) that comes from the villages, the better quality fruit that is usually sold in fresh markets or supermarkets is popularly known as "Jambu madu" or "honey apple". Jambu madu is sweeter and crunchier than the native water apple. It comes in many shapes, colors and sizes. Some are bell-shaped or conical, elongated or oval. It has a smooth texture, spongy, juicy and high in vitamin C. The skin is waxy and delicate and has a shiny light green to a rich red or crimson color.
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Guava (
Psidium guajava)
The guava is usually yellowish or yellowish green when ripe. This tropical fruit has a pleasant crunchy texture and a sweet-sour taste. It can be eaten fresh or blended and served as a refreshing juice. Guava is a good natural source of vitamins C and A, and minerals such as iron, potassium and calcium. While the common guava fruit is packed with tiny hard seeds, these are almost seedless. And they cost more too.
Seedless guava
Guava seedless and with seeds
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Ciku (Achras sapota Linn.)
The ciku or sapodilla comes from Central America. The fruit is round or oval with a smooth brown skin when ripe. The flesh is deep brownish hue with fine texture. It has a distinct sweet flavor to complement any dessert serving. Ciku has high vitamin and mineral content.
