Green water apples are small to medium-sized fruits about 2inch with a waxy appearance, hence their name. They have a bell-shaped or pear-shaped structure with a thin, delicate skin that is green. The flesh of the fruit is crisp and juicy, similar to a watermelon, with a mildly sweet and refreshing taste. These fruits are typically consumed raw. They are often eaten fresh to quench thirst due to their high water content. Water apples are also valued for their potential health benefits. They are a good source of dietary fiber, vitamin C, and antioxidants. Additionally, they contain small amounts of essential minerals like potassium and calcium. It’s important to note that while water apples are generally safe to eat, the seeds should not be consumed as they contain cyanide compounds. Always make sure to remove the seeds before consuming the fruit.
water apple (Green)
Scientific Name: Syzygium samarangense
Common Name: Jambu, wax apple, Java apple
Climate and soil requirement
It prefers moist warm climates (above 18°C and not below 7°C) up to 1000m, and can withstand some dry conditions provided there is adequate water supply. Abnormal high and low temperatures inhibit fruit colour development. Deep, high organic content, well drained. The tree does best in pH 5.6-6.5 (acidic to slightly acidic) soil. Soil low in fertility will produce poor quality fruit. This plant is somewhat salt sensitive and a saline environment can reduce fruit size.
Land preperation
Pits of size 60×60×60cm should be dug at a distance of 7m x 7 m Leave for 15-20 days exposing to sunlight. Each pit should be filled with surface soil mixed with 15 kg farm yard manure before planting the grafted plants.
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