Elephant apple

Dillenia spp.

fruit

A large green fruit made of fleshy, sour sepals, cooked in dal and chutneys in Assam (ou tenga), or in a sour sauce (katmon) in the Philippines.

Origin

India, Southeast Asia and the Philippines

Season (United States)

September to December

Preparation

The fleshy sepals are pulled apart, the fibrous core thrown away, and they are cut into pieces that cook in dal or chutney until tender; too sour, they are rarely eaten raw.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Elephants love it and scatter its seeds through the forests.