Ambarella (Apple Citra, Otaheite-apple, Tahitian quince, Polynesian plum, Yellow plum, Spondias dulcis, Sweet Mombin – not to be confused with Purple Mombin). The birthplace of this tree is the numerous islands of the Pacific Ocean in Polynesia and Melanesia, from where the plant spread west to the tropical regions of America, as well as east to Australia, Southeast Asia, Sri Lanka, India and a little to Africa; later, the ambarella was grown on the islands of the Caribbean and brought to the tropical countries of the Atlantic coast of America.The ambarella fruits are oval (they resemble plums in shape, hence the pair of “pseudonyms” of this fruit – Polynesian plum or yellow plum), not very large, six to nine centimeters in length, grow in clusters. The skin is smooth, thin and stiff; in unripe fruits, it is green; in ripe fruits, it thickens and becomes golden yellow, the same color and flesh.
The pulp is fibrous, juicy, crunchy, sour, aroma and taste some people slightly resembles an unripe pineapple. Particular care should be taken with the bones! They are simply dotted with bent thorns, up to 1 centimeter long, so sometimes they penetrate the flesh of the fruit, and such “surprises” from 1 to 5 in each fruit.
Excellent jams, jelly, marmalade and juice are made from the ambarella, but it is still better to eat it raw. You can still use green, then there will be more sourness. In addition to fruits, leaves are also eaten – raw (like a street snack) or boiled / stewed with meat / fish, as well as in soups.
Ambarella is rich in proteins and fats, supports the immune system in good shape, is very useful for the digestive system and even contributes to faster healing of wounds.