Mammee Apple Preparation

Ingredients

• the Mammee Apple
• with wine
• with sugar
• Dropped into boiling syrup
• made into marmalade or jam

Method

1. 1

   Eat the mammee apple uncooked with wine or cream and sugar, or drop into boiling syrup and serve cold.

2. 2

   Cook pulp down with sugar to make jam.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 124. The excerpt below is the record exactly as published.

with wine, sugar, and spices; may be peeled, sliced, and fried, or the mashed pulp used for sandwiches with lemon juice, pepper, and salt. CHAPTER XXVIII THE CUSTARD APPLE, THE CHERIMOYA, SWEET AND SOUR SOP AND POND APPLE Anonacee wus one exception (the wild, North American papaw) the members of the Anonacee or Custard Apple Family are tropical. (It must be remembered that the North American wild papaw and the tropical papaw are two entirely different fruits.) The fruit which bears the family name individually, the Custard Apple, or Bullock’s Heart (A. reticulata), resembles distantly the wild Northern papaw. Itisdark brownin colour; roundish in form, and is best in its natural state, thoroughly ripened, for eating, though it may be varied by serving with sugar and cream, with whipped eggs or by being frozen. The Sweet Sopor Sugar Appleisthe Anona squamosa. The “ sweet, mealy, aromatic pulp of this little fruit is sometimes cooked in simple form but it is most delicious in its natural state. (The seeds, powdered, will drive away fleas or other insects.) In appearance the Sugar Apple somewhat resembles tiny, crownless pineapples. The Sour Sop (Anona muricata), is much larger than the Sweet Sop, weighing up to five pounds or more, and, while also aromatic, is somwhat tart and chiefly used in making cold drinks, ices, etc., as it is most refreshing in effect. The Pond Apple, A. palustris or A. glabra, or laurifolia, sometimes mistakenly called ‘“‘the Custard Apple,” which name properly belongs to the Bullock’s Heart, is not as great a favourite as the other members of the family 301 302 FRUIT RECIPES though it is a fragrant, creamy fruit, ‘‘conical, with blunt point (not unlike a Bellflower apple in shape), and when ripe the large stem pulls out of the fruit, leaving a hole half-way through it.”—H. E. Van Deman. On the other hand, A. cherimolia, the Cherimoya, or Chiramoya, or Jamaica Apple, is the greatest favourite of the Anonas, most delicious, and even considered to outrank in general attractions every other known fruit save the Mangosteen. It varies in size and weight from those no larger than anorange to fifteen “‘pounders.” Its juicy white pulp (containing small brown seeds) is eaten with a spoon, uncooked. It also makes a delicious frozen dainty. MAMMEE SAPOTA THE MANGOSTEEN: Garcinia mangostana MunUUOD "3 DSU sndtv00..7 LING GVaNE THL VITIGOdVS FHL CHAPTER XXIX THE MANGOSTEEN—THE MAMMEE APPLE _ Garcinia Mangostana—Mammea Americana HESE two tropical fruits are related and both of them are extremely delicious, the Mangosteen often being declared to be ‘‘finest fruit in the world.” In flavour it combines the delicate yet rich qualities of the pineapple, grape, peach, and strawberry, in form resembling somewhat the pomegranate, though the rind is more pulpy and the pulp itself more juicy and firm. It is at its best uncooked and being slightly laxative may be eaten freely. It may of course be frozen in various simple forms or used with gelatine. There is an African variety quite similar (Mammea Africana). The Mammee Apple (Mammea Americana), sometimes - called the South American or St. Domingo or wild apricot, is one of the standbys of tropical countries, being delicious in flavour and very useful in its adaptability as a food. Yellow in colour, it sometimes grows to the size of a grape-fruit, its double rind covering a dainty interior, although its outer covering and the seeds with their immediately surrounding pulp are bitter. The firm, aromatic, intermediate pulp, removed from rind and seeds, may be eaten with no special preparation or, un- cooked, with wine or cream and sugar. Dropped into boiling syrup, simmered, and served cold, it is delicious, or, pulp cooked down, sugar added in usual proportion, and simmered till thick, made into marmalade or jam

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