The Wood Apple plant, or Limonia acidissima, is a hardy, deciduous tree valued for its unique and aromatic fruit. Commonly known as Elephant Apple, this tree is native to the Indian subcontinent and Southeast Asia. With its rough, spiny bark and sharp spines on its branches, the Wood Apple is a robust and resilient plant that thrives in dry, challenging conditions. It is often a key feature in both cultivated and wild landscapes, admired for its toughness and longevity.
The most distinctive feature of the plant is its fruit. It is a large, round fruit with an incredibly hard, woody shell that requires a hammer to open. Inside, the pulp is a sticky, brown substance with a strong, pungent aroma and numerous small seeds. The taste is complex, a mix of sour and sweet with a tangy finish, and its texture is granular. This unique combination makes it a highly prized, though unconventional, fruit.
Wood Apple plants are remarkably drought-tolerant and prefer full sun in tropical and subtropical climates. They thrive in poor, rocky soil and require minimal care once established. The fruit is rarely eaten fresh but is widely used in traditional beverages, jams, and chutneys. Its pulp is often blended with sugar and water to create a refreshing drink, valued for its unique flavor and traditional medicinal properties.
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