Discover Philippine Fruits
Tropical Name: Tambis
English Name: Water Apple
Scientific Name: S. aqueum Alst

The tree may reach 10 or even 32 ft (3-10 m); has a short, crooked trunk branching close to the ground, and a nonsymmetrical, open crown. The opposite leaves, on very short, thick petioles, are obovate- or elliptic-oblong, cordate at the base and clasping the twig; blunt and notched or short-pointed at the apex; 2 to 10 in (5-25 cm) long, 1 to 6 3/8 in (2.5-16 cm) wide; dull, light-green above, yellowish-green beneath; leathery; not aromatic or only slightly so when crushed. Flowers, faintly fragrant, are home in loose terminal or axillary clusters of 3 to 7, mostly hidden by the foliage. The 4-parted calyx and 4 petals are pale-yellow, yellowish-white or pinkish and there are numerous concolorous stamens to 3/4 in (2 cm) long. Thin-skinned and shining, the fruit varies from white, to light-red or red, is pear-shaped with a narrow neck and broad apex; 5/8 to 3/4 in (1.6-2 cm) long, 1 to 1 1/3 in (2.5-3.4 cm) wide. The apex is concave; bears the thick calyx segments and the protruding, slender, bristle-like style. The flesh is white or pink, mildly fragrant, dry or juicy, crisp or spongy, and usually of sweetish but faint flavor. There may be 3 to 6 small seeds, frequently only 1 or 2, but generally the fruits are seedless.

Origin/Abundance The water apple occurs naturally from southern India to eastern Malaysia. It is commonly cultivated in India, southeastern Asia, and Indonesia. In the Philippines, it grows as though wild in the Provinces of Mindanao, Basilan, Dinagat and Samar. It has never been widely distributed but is occasionally grown in Trinidad and Hawaii. It was introduced into Puerto Rico in 1927 but survived only a few years.

Varieties & Climatic Nature In Indonesia, two forms are recognized–one white-fruited and the other red, the color of the latter developing from the base upward. Much variation is seen in the fruits from different trees in Malaya and the flavor of some types is quite acid. The water apple is suited only to low altitudes in the tropics and areas where there is rainfall fairly well spaced throughout the year. The tree may be air-layered or budded onto rootstocks of Eugenia javanica Lam. or E. densiflora A. DC. Experiments in Hawaii proved that cuttings can be successfully rooted. Little cultural attention has been given the water apple. In Indonesia, when it is set out in orchards, it is spaced at a 20 to 26 ft (6-8 m) distance from tree-to-tree. In Malaya there are two crops a year, one in the spring and a second in the fall. In Indonesia, the tree frequently blooms in July and again in September, the fruits ripening in August and November.

Food Consumption & Other Use The fruit is usually consumed raw without peeling. In India, it is eaten with spices. With the seeds removed, it is made into jam or jelly. Pared and quartered, it is cooked in syrup and preserved in jars. In the Philippines, santols are peeled chemically by dipping in hot water for 2 minutes or more, then into a lye solution at 200º F (93.33º C) for 3 to 5 minutes. Subsequent washing in cool water removes the outer skin. Then the fruits are cut open, seeded and commercially preserved in syrup. Santol marmalade in glass jars is exported from the Philippines to Oriental food dealers in the United States and probably elsewhere. Very ripe fruits are naturally vinous and are fermented with rice to make an alcoholic drink.

See More Tropical Fruits -- Tropical Fruits -- Atis Santol

Source: Department of Agriculture, Purdue University