Kavika
(Syzygium malaccense)

Kavika

Selection

Select firm, ripe, wholesome fruits that are whitish-pink, cream-pink or rose in color and without bruises.

Storage

Keep fruits in a cool place and cover to prevent drying. Can be frozen after stewing half-ripe fruits.

Preparation

  • Wash well before use.
  • Usually eaten fresh as a snack.
  • Trim off the blossom end and cut fruit to remove the seed.
  • Dip the fresh fruit in citrus juice to prevent browning.
  • Half-ripe fruits can be stewed with or without the skin and served as dessert.
  • (Malolo et al., 2001)

Photo Source

theproduceguide.com

Kavika

Kavika or Malay apple is oval, round or pear-shaped and is white, pale rose or light red in color. The fruit contains a single large seed and has waxy skin (Darley, 1993; English, Aalbersberg, & Scheelings, 1996).

Traditional Names
  • Hawaiian – ʻōhiʻaʻai
  • Palauan – rebotel
  • Yapese – arfaz