Euginia jambos, also known as Pink Rose Apple or Malay Apple. Rose apples bruise quite easily and are highly perishable. They must be freshly picked to be crisp. The fruit is only moderately interesting eaten out-of-hand, and is more often used in jellies and jams or preserved in combination with other fruits of more pronounced flavor. It is also cooked with sugar to make a dessert. When cooked with custards or puddings, they impart a rose flavor. The flowers can also be candied.
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