It prefers an open, sunny position and thrives in a frost-free and drought-free environment. It can tolerate various altitudes and is adaptable to different climates.
Rose Apple
Syzygium jambos, commonly known as rose apple, is an evergreen tree native to the East Indies and Malaysia. It produces attractive pale yellow fruits with a distinctive rose flavor, which can be eaten fresh, made into jams, or fermented into wine. The tree prefers sunny, well-drained soil and can reach a height of 13 meters. However, it is frost and drought tender and its roots and seeds are considered poisonous.
Syzygium jambos
Country of origin: Malaysia
The rose apple, also known as Syzygium jambos, is an evergreen tree native to the East Indies and Malaysia. It can reach a height of 13 meters with a spread of 4 meters. This tree prefers open, sunny positions with well-drained, fertile soil. However, it is adaptable and can grow on sand and limestone with minimal organic material. The fruit of the rose apple is pale yellow, crisp, and sweet with a distinctive rose flavor. It can be eaten fresh, stewed, made into jams and jellies, or even fermented into wine. The fruit is also used to produce high-quality rose water through distillation. In terms of nutritional composition, the rose apple contains a high percentage of water (84.5-89.1%). It also provides small amounts of protein, ash, fat, carbohydrates, fiber, and various minerals such as magnesium, calcium, iron, phosphorus, sodium, and potassium. Additionally, it contains trace amounts of copper, sulphur, and chlorine. The fruit is a good source of carotene and vitamins such as thiamin, riboflavin, niacin, and ascorbic acid. Apart from its culinary uses, the rose apple tree has other practical applications. Its branches can be used for making baskets, and its bark has been utilized for tanning due to its brown dye. However, it is important to note that the roots and seeds of the plant are said to be poisonous. Propagation of the rose apple can be done through seed (which is polyembryonic), air-layering, or tip cuttings.
It prefers deep, well-drained, fertile, humus-rich soil, although it can also grow well in sandy and limestone soils with little organic material.
An attractive, evergreen tree native to the East Indies and Malaysia. It grows to 13 m with a spread of 4 m. It is frost and drought tender, preferring an open, sunny position on deep, well drained, fertile, humus rich soil, although it is known to flourish on sand and limestone with little organic material.
The pale yellow, crisp, sweet fruits are eaten fresh, stewed, made into jams and jellies and fermented into a wine. They have a distinctive rose flavour. The fruit can be distilled 4 times to make first grade rose water.
Nutritional composition of the rose apple per 100 grams of edible portion is: Water - 84.5 -89.1%, Protein - 0.5 - 0.7 g, Ash - 0.43 g, Fat - 0.2 - 0.3 g, Carbohydrates 14.2g, Fiber - 1.1 -1.9 mg, Magnesium - 4 mg, Calcium - 29 - 45.2 mg, Iron - 0.45 - 1.2 mg, Phosphorous - 11.7-30 mg, Sodium - 34.1 mg, Potassium - 50 mg, Copper - 0.01 mg, Sulphur - 13 mg, Chlorine - 4 mg, Carotene - 123 - 235 I.U., Thiamin - 0.01 - 0.09 mg, Riboflavin - 0.028 - 0.05 mg, Niacin -0.521 - 0.8 mg, Ascorbic acid - 3 - 37 mg.
The branches are used for making baskets. The bark has been used for tanning and contains a brown dye. The roots and seeds are said to be poisonous.
Propagation is from seed (which is polyembryonic), air - layering or tip cuttings.