Pumarosa fruit grows throughout Latin America, Caribbean and South Pacific. It looks very much like an elongated delicious apple, slightly tart with a delicate rose flavor. Hence, the name rose apple. Its also known as a red-skinned pear because the skin and flesh is more like that of a pear. The flesh is white and there is a small pit inside like an avocado.
While living in Tonga, I actually made an apple turnover with this fruit that had everyone fooled into believing it was a real apple. The flesh is actually bland in flavor and the texture is condusive to absorbing whatever spices and seasonings are added.
My neighbor has a huge tree of pumarosa fruit dropping like mad right now and he was more than happy to part with some. The plan is to make pastilillos (sweet empanadas) with some guava paste and cream cheese, slice and freeze some for later use, and make a fresh salad for tonight. Cole slaw with pumarosa fruit and a sweet/sour dressing will go well with grilled pork chops, burgers, ribs, or chicken.
- 1/3 cup rice wine vinegar
- 2 tsp honey
- 2 tsp soy sauce
- 1 tsp fresh ginger, minced
- 1/2 tsp red pepper flakes (or 1/2 of a fresh habanero or Scotch Bonnet chili, minced)
- sea salt and fresh ground black pepper to taste
- 1/2 cup vegetable oil or olive oil
- 6 strips of smoked bacon, fried crisp and crumbled (reserve 2 Tbsp for garnish)
- 1 small napa cabbage, shredded on a mandolin or with a knife
- 1 small red cabbage, shredded on a mandolin or with a knife
- 2 medium carrots, pealed and shredded
- 1 small onion, halved and sliced thin
- 4 or 5 pumarosa fruit, washed, pitted and julienned (reserve a little of the julienne for garnish)
- 1 green mango, pitted and julienned
- In a blender, whirl to combine vinegar, honey, soy sauce, fresh ginger, chili, salt and pepper.
- Slowly add oil until emulsified. Taste and adjust as desired. Set aside until ready to serve.
- In a large bowl toss remaining ingredients. When ready to serve toss with dressing and garnish with reserved bacon and pumarosa fruit.