|Inside flesh of a Pomerac|
The low caloric value and low carbohydrate content (see Table1. below for more) accounts for the pomerac's mild to watery to tart taste; it is rare to find one that is sweet. Generally, those with dark red skins tend to have the tartest flavour, whilst those with the lighter/pinkish skin tends to be watery or bland.
Edible Portion of the plant:
- Flesh of the fruit
- Flower of the tree
- Young leaves and shoots
The fruit is found in many Tropical territories such as South East Asia, parts of South America and within the Caribbean. They are in season from May to June, August to September and or November to December, depending on the country. (Morton, J. 1987)
In some countries, various parts of the plant are used in alternative medicine because of its homoeopathic benefits. E.x
- Diuretic and tonic for the brain and liver - parts of India
- A treatment for thrush - Spice Islands
- A cracked tongue - Malaysia
- Febrifuge (reducing fever) - Cambodia
- Treating constipation, diabetes, coughs and headaches - Brazil
* Values Not stated
All values and weight are for 100 grams of the edible portion of fruit
* Honeydew melon: 3/4 cup, diced equals about 13 pieces * Cantaloupe melon: 1/8 wedge of large melon
SOURCE: The Nutrient Data Laboratory, USDA National Nutrient Database for Standard Reference, Release 24 > last accessed 10 th June 2012
* I used the spelling pomerac but it could also be spelled like pommerac.
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Morton, J. 1987. Malay Apple. p. 378–381. In: Fruits of warm climates. Julia F. Morton, Miami, FL.
Sankat,C.K., Basanta, A,Maharaj, V. 1999. Light mediated red colour degradation of the pomerac(Syzygium malaccense) in refrigerated storage. p. 253–257. Postharvest Biology and Technology 18 (2000)