What is a Malay apple, what plant is it harvested from? Useful properties and composition of a tropical fruit, the possibility of introducing it into a diet for weight loss. How to cook yambose, interesting facts about the plant. The pulp of the fruit has a pronounced antimicrobial, especially antibacterial, effect. All parts of the plant retain the same property. Malay apple juice is used in the treatment of infectious diseases as an anti-inflammatory and antipyretic agent.
Harm and contraindications to eating Malay apple
If there is an opportunity to feast on an exotic fruit, it must be borne in mind that even one piece can cause allergies.
Contraindications to the use of Malay apple are as follows:
- Individual intolerance, which can develop both within 15 minutes after oral contact, and within 1-3 days while the fetus is being digested.
- Constipation tendency. There are no dietary fibers in the pulp - with a tendency to constipation, use can provoke cramps, increased flatulence, and a feeling of heaviness in the abdomen.
- Frequent heartburn, reflux esophagitis, increased stomach acidity.
Juicy exotics should not be introduced into the diet for young children - you can provoke volvulus. It is not advisable to diversify the daily menu for pregnant women who are not used to this product. During pregnancy, constipation often develops, iambosis will strengthen the stomach even more.
Malay apple recipes
In cooking, Malay apples are used as usual - they are eaten raw, baked, made jelly and jam, stewed. Homemade wines are made from yambose and added to industrial drinks as an ingredient. For the preparation of side dishes and seasonings for meat and fish, unripe fruits are used, and for desserts, ripe fruits. Malay apple recipes:
- Pickled yambose … Unripe fruits are chosen so that the pulp does not become sour during blanching - processing with boiling water. You should prepare acidified water with salt in advance - there is a lot of iron in the pulp of Malay apples, and if the fruits are left in the air after cutting, they will darken. If ordinary apples can be pickled whole, in a peel, then the yambose must first be cut into slices - the fruits are quite large, and in general they will not be pickled. Malay apples are much easier to prepare than ordinary apples - the pits are easy to remove. Proportions of ingredients: fresh unripe fruits - 1 kg, the same amount of water, 250 g of sugar, half a glass of 9% apple cider or wine vinegar, a tablespoon of table salt, half a teaspoon of cinnamon and cloves - 20 cloves. When preparing yambose, cloves are always used. The fruits are cut into slices, dipped in acidified salt water. The marinade is cooked by adding sugar, salt and vinegar to boiling water. The slices are laid out in jars, cloves and cinnamon are added equally, poured with boiling marinade and rolled up with lids. Banks are pre-sterilized.
- Sweet martabak pie … One of the types of this dish is stuffed with yambose. Ingredients for the dough: a glass of flour, about 1 teaspoon of instant yeast, coconut milk - 1.5 cups, 2 eggs and just over half a glass of sugar. The dough should turn out to be liquid, so it is kneaded in a bowl or saucepan. First, pour the yeast with warm coconut milk, let it brew, so that it "fits" a little, and knead the dough. You can add a little salt. While the dough is "resting", they are busy with the filling. Malay apples - 2 pieces - peeled, pitted, seasoned with cloves and placed in the oven for baking. Next, preheat the pan and bake the dough like pancakes. If the pan is large, then the "pancake" is cut into several pieces to make a layer cake later. It is much more convenient to use a small frying pan - then the layers of the pie are simply stacked one on top of the other, as in the manufacture of a cake. Pour the dough with a ladle into a hot frying pan, sprinkle sesame seeds on one side and grated chocolate on the other. While the layer is baking, the chocolate has time to be absorbed. The finished "pancake" is removed from the pan, greased with butter, palm oil, just a little, so that the cake does not become stale. As soon as the oil is absorbed, the yambose puree is spread on the workpiece, covered with the next "pancake" and the process is repeated again. Martabak consists of 3-4 layers of dough.
- Malay apple jam … Malay apples are peeled, pitted, cut into small pieces, covered with sugar and allowed to stand for 6-8 hours. During this time, a lot of juice should stand out. Sugar and apple pulp - proportions 1 to 1. When the juice is released, put the pot with the contents on the fire and begin to boil, adding for taste to your choice - 2-3 tablespoons of lemon juice, a handful of black currant or the same amount of pitted cherries. If you don't, the jam will be too sugary. To improve the taste just before switching off, when the jam has thickened and the fruits are completely boiled, you can add a pinch of cinnamon or cloves - cloves go well with the taste of yambose. The jam is checked for readiness, like ordinary jam - in a chilled form, a drop is poured onto the nail. If it has not spread, you can turn it off.
- Roti kanai with malay apples … Roti kanai are pancakes. For the dough, you should prepare in advance: flour - 0.5 kg, salt - a teaspoon, sugar - a tablespoon, 1 egg, half a glass of coconut milk and water. The dough is kneaded, but not liquid, but such that it can be rolled into a ball. It is better to make 2 balls, each is wrapped in cellophane and put into the refrigerator so as not to dry out. The dough is kept on a refrigerator shelf for at least an hour, but two is better. The present dough is divided into equal parts, they are also rolled into balls, coated with palm oil and, having laid out on a plate, again covered with cellophane and removed again for 30 minutes in the refrigerator. A flat, almost transparent cake is formed from each ball, crushing it with the palm of the hand. Yambose is cut into flat slices. Spread a cake on a hot frying pan, in its middle - 2-3 slices of a Malay apple and 1 clove. Wrap the cake in an envelope. When one side is fried, turn the pancake over to the other. The envelope is tightly sealed. Before serving, pour over melted chocolate and sprinkle with powdered sugar.
Delicious jams and jams are obtained when combined with sweet yambose of sour fruits - sour apples, strawberries, red or white currants, cherries. But in fresh form, these fruits are not recommended to be consumed together. This combination makes it difficult to digest food, provokes fermentation. Given the properties of Malay apples - slowing down peristalsis, their joint use with sour fruits can provoke intestinal spasms.
Interesting facts about the Malay apple
The myrtle tree, from which bright juicy fruits are harvested, belongs to the chameleon plants. Young leaves are red in color, and as they age, they turn green, growing up to 45 cm in length and 20 cm in width. Thanks to them, the plant looks festive - glossy dark green leaves on top and pale green below interspersed with red small leaves. When the wind blows, the tree looks like a Christmas tree in garlands.
Not only multicolored leaves, but also flowers. Interestingly, one plant can immediately see white and pink flowers. There are also other combinations: pink-purple and dark red, white and yellow. Flowers are collected in bunches, the aroma is weak, but very pleasant.
In Brazil, Malay apples are actively used for food, and healers make potions from various parts of the plant - for diarrhea, for coughs, for migraines. With the help of decoctions of yambose, even diabetes mellitus is treated.
Fruit juice is added to the bath - it is believed that it prolongs youth. In addition, its effectiveness in the treatment of dermatological diseases has been accurately established.
The wood of the plant is also valued - idols are made from it, decorating them in the future with the flowers of the same plant.
Watch a video about Thai fruits and Malay apple:
Unfortunately, the European consumer is unlikely to be able to taste yambose if he does not go on vacation to the countries of South Asia. This is very offensive - during the ripening season, local shops, markets and shops are piled high with fruits, all the goods cannot be sold - it begins to rot. But it is impossible to organize the export of yambose to other countries, even after processing it with modern preservatives - so plucked fruits quickly deteriorate.
