These fleshy little fruits, the family of which is probably native to India and Madagascar, are found in most parts of tropical Asia. They are ofte known as the gooseberries of that particular country; for example, Sri Lanka gooseberry, Malay gooseberry and so on. They grow in grape like clusters and have greenish-yellow smooth skins; measuring around 2cm in diameter, they have a single hard stone inside.
As Scientific name implies, these fruits are very sour and are never eaten raw. Sometimes, it is difficult to prise the flesh away from the stone. Firm, crisp and juicy when ripe, the Malay gooseberry is usually used to mae preserve and pickles, but can also be cooked with sugar to make jams and jellies.
When cooked wuth sugar, the fruits changes colour - as does the temperate fruit, quince - from yellow to red. The Malay gooseberry can also be cooked together with apples, but be sure to adjust the amount of sugar to taste.
Read on for more Tropical Fruits.
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