Ambarella (June Plum)
Spondias dulcisAn oval tropical fruit with a sour-sweet aroma between mango and pineapple when ripe, turning yellow-orange. Its unripe green form is also used for pickling and salads.
What Is Ambarella (June Plum)?
Ambarella (English "June plum" or "golden apple") is an oval-shaped tropical fruit (Spondias dulcis) originating from the South Pacific but now widely cultivated in Southeast Asia, the Caribbean and West Africa.
When ripe its skin turns yellow-orange, and its flesh has a sour-sweet aroma between mango and pineapple. Its unripe green form is harder and more sour; in this form it is used in pickles, salads and chutney.
Nutritional Values of Ambarella
100 grams of ripe, raw ambarella contains approximately 40 kcal of energy; it carries high vitamin C and fiber. Values are approximate.
How Should Ambarella Be Consumed?
Ambarella can be considered part of a balanced diet as a source of vitamin C and fiber; its ripe form is eaten raw, while its green form is generally consumed processed (pickle, salad).
This information is general; ambarella is a food, not a substitute for medical treatment.
How Should Ambarella Be Selected?
Ripe ambarella has a yellow-orange skin, gives slightly under light pressure, and has a sweet-tropical scent. The hard green form is unripe but a suitable alternative for pickling.
- For ripe fruit, skin should be yellow-orange
- Should give slightly under light pressure
- For green use, skin should be hard-glossy
How Should Ambarella Be Stored?
Unripe ambarella is kept at room temperature; once ripened, it is recommended to consume it in the refrigerator within 2-3 days.
Using Ambarella in the Kitchen
Ambarella is most often eaten fresh when ripe or used in smoothies, while in its green form it is used to make pickles, sour salads and chutney; it is common in Caribbean and Southeast Asian cuisine.
Is the Ambarella Pit Edible?
No; the fibrous-spiky pit in the center is hard and inedible, and the fruit's flesh is cut away from around the pit.
Frequently Asked Questions
Is ambarella preferred more green or ripe?
It varies by region and recipe; in the Caribbean the ripe-sweet form is often eaten fresh, while in Southeast Asia the green-sour form is used more often in pickles and salads.
Are ambarella and plum the same?
No; despite its name "June plum," it is botanically unrelated to plums (Prunus), belonging to a different fruit genus (Spondias); the resemblance is only nominal.
Is ambarella found in Turkey?
No; it can rarely be found imported at some exotic fruit sellers.