Mamey Apple

 
When you take your first bite out of a Mamey Apple you’ll be surprised to hear a crunch followed by the taste of something vaguely familiar. Do you remember the taste of the instant breakfast drink TANG?  (It’s hard to believe that we actually bought, reconstituted and drank that stuff!) Though still on the market, the original TANG was formulated by General Foods Corporation in 1957 and later marketed in the 60s as one of the first commercial products used in outer space. Reportedly, TANG was used in the Gemini and Apollo life support-system module, which produced H2O in order to make the water taste better.  However, the original TANG was modeled after oranges not Mamey Apples (and did not contain any fruit juice). Another taste sensation you will get when you take a crisp bite out of a mamey apple is that it tastes similar to an apricot. Unlike many tropical fruits, this one is crunchy like an apple…ergo Mamey Apple. So if you can image a crispy, tangy, firm apricot you will come close to what a Mamey Apple taste like.
 
The tree was introduced into Hawai’i in 1816 by Captain Alexander Adams, of King Kamehameha I’s merchant ship Ka’ahumanu. The tree, somewhat rare in Hawai’i , is native to Central America where it is quite popular.  The tree on our farm, Kumu Aina, whose origination is unknown, is said to be the mother of many Mamey Apple trees in the area.
 
Mamey Apples are not related to Mamey Sapote, another Island favorite. They are however, related to Mangosteens (Garcinia mangotana) and the Clusia (Clusia rosea) or Autograph tree.
 
The fruit or technically a berry is an almost round, brown orb with one to four seeds. The size of the fruit can be 3” to 6” in diameter. The flesh is orange and has a brown, mottled thin skin of about 1/8” that peels off easily.  Be careful to remove the thin, white bitter pith if it does not come off with the peel. The riper the fruit, or deeper the orange color of the pulp, the sweeter and less crunchy the fruit. One thing that’s nice for our area is the fruit is remarkably resistant to fruit flies. You can pick a ripe fruit by simply scratching the skin slightly with your fingernail near the stem. You want to look for a light yellow to light orange color. An unripe fruit will have a green color when scratched. If allowed to drop when ripe slight bruising will occur. The fruit contains significant amounts of Phosphorus (7.8-14.5 mg), Calcium (4.0-19.5 mg), Iron (0.15-2.51 mg), and the Amino Acid Lysine (14-35 mg).
 
The seeds are rather large, tan and have a rough coating. Easily propagated by laying the seed horizontally and semi-buried in soil. Once germinated the tree will grow fast and after about two years will still retain its seed near the base of the plant. The leaves are glossy, dark green and are quite handsome. The tree can reach a height of 30 to 70 feet and visibly resembles a magnolia tree. The blossoms are fragrant and quite nice. Their fragrance will permeate the area far from the tree leaving you wondering where that heavenly scent is coming from. The Mamey Apple thrives in tropical or near-tropical climates from near sea-level to 3,300 ft. Temperatures under 28 degrees will kill it. You can expect fruit from 6 to 10 years. From seed, the trees can be male, female, or hermaphrodite so to avoid disappointment plant two or plant a grafted tree. The trees grow nicely in our deep, well-drained soil. Plant the tree, away from any telephone or power lines but close to your center of activity to experience the fragrance of the blossoms.

In Central and Southern America, Mamey Apples are traditionally used as medicines (with antibiotic principles) and insecticides. The seeds are powdered and used to treat parasitic skin diseases (used against poultry lice, mites and head lice). The bark gum (also infusions made of half-ripe fruits) is melted with fat and applied to the feet to fight chiggers or to get rid of mange, fleas and ticks on animals. The leaves can be wrapped around young seedlings such as tomato plants to keep cutworms away. The under ripe fruits are rich in pectin and the tree bark in tannin.

To make a fabulous dramatic dessert or Fruit Flambé using Mamey Apple that’s easy to prepare place 2 tbls. of butter, 1 tbls. of brown sugar and juice from ½ a lime in a skillet. Cook to dissolve sugar then add 2 cups of Mamey fruit chunks and cook for 2 minutes. In the meantime, warm ½ cup of brandy or your favorite liqueur and brandy and ignite brandy with a long match (keeping your head back). Pour flaming liquid over the fruit mixture and stir gently until flames die down. (You may want to do this in visible sight of your guests as to impress them.) Serve immediately over ice cream, sherbet or frozen yogurt.